I Eat Therefore I Cook

Effortless Cooking for Busy Lives

By

CHICKEN ORANGE SKEWERS

Kabobs are a great money saving the meal. You can spread out two chicken breasts to feed four people. It also encourages the kids and a picky eater to finally eat their veggies with all the fun colors and who doesn’t like food on a stick? This is a great low-fat, healthy dish that is perfect for weeknight meals or a family bbq.

chicken-orange-skewers

Prepare your assembly station:

Assemble the skewers with 3 pieces of chicken on each skewer:

chicken skewers

Make the sauce:

Glaze the skewers:

CHICKEN ORANGE SKEWERS

PREP TIME: 
COOK TIME: 
TOTAL TIME: 
Chicken breasts with zucchini, red onion, and oranges with a garlic orange glaze
Author: Meagan {I Eat Therefore I Cook}
Serves: 4

INGREDIENTS

  • 2 boneless skinless chicken breasts
  • ¾ red onion
  • 1 navel orange
  • 1 medium zucchini
  • FOR THE GLAZE:
  • 2 TBSP Olive Oil
  • 1 TSP Garlic Powder
  • 1 TSP Onion Powder
  • 1 TSP Pepper
  • 1 TSP Salt
  • 1 TSP Chili Powder
  • 1 TSP Paprika
  • ½ navel orange, juiced
  • 1 TSP Orange Zest
 INSTRUCTIONS
  1. Preheat broiler.Slice zucchini into ¼ inch pieces.Peel orange and slice orange into bite-sized pieces. Slice red onion into small wedges.Slice chicken breasts into ½ inch slices and then slice those pieces in half.
  2. Assemble skewers: Add onion, zucchini, chicken, orange and then repeat, having a total of 3 pieces of chicken per skewer. This should make a total of 8 skewers. If you have more chicken and veggies, add it onto the end of the skewers. Place skewers on a baking sheet.
  3. Make the glaze: Add ingredients together and mix. Brush glaze over skewers. Move oven shelf to the highest position. Place skewers under the broiler and cook for 20 minutes, flipping the skewers over after 10 minutes. Serve and enjoy!

By

APPLE PIE PANCAKES

When I make apple pie, the boyfriend has a tendency to try to sneak some for breakfast. And usually, he is successful. So instead of him sneaking dessert for breakfast, I came up with this rendition of his favorite dessert that really does taste like apple pie. The tart granny smith apples mix with the cinnamon and brown sugar for a great pie flavor.

apple pancakes

Top apple slices with cinnamon and brown sugar:

Apples after finished cooking:

Top the pancake with apple slices:

apple pancake batter

apple pie-2

apple pie pancake

APPLE PIE PANCAKES

PREP TIME: 15 mins
COOK TIME: 15 mins
TOTAL TIME: 30 mins

Tart Apple with Cinnamon and Brown Sugar in a Fluffy Pancake

Author: Meagan {I Eat Therefore I Cook}

Serves: 4

INGREDIENTS: FOR THE APPLES:

  • 2 granny smith apples
  • 2 TSP Brown Sugar
  • 2 TSP Cinnamon

FOR THE PANCAKES:

  • Pancake Mix ( Make a 10-12 pancake batch)
  • 2 TSP Cinnamon
  • 1 TSP All Spice
  • Additional Ingredients Needed By Box (Eggs, Milk, Oil)
  • 1 TSP Vanilla Extract

FOR THE GARNISH:

  • Whipped Cream
  • Cinnamon

INSTRUCTIONS

  1. Preheat Oven to 400 degrees Fahrenheit.Peel Green Apples. Core apple and thinly slice an apple in ⅛ inch slices. Place on baking sheet. Sprinkle with brown sugar and cinnamon. Place in oven and bake for 10 minutes.
  2. Heat frying pan too, medium high.Meanwhile follow instructions on the box to make pancake batter, to make about 10-12 pancakes. Add 1 TSP vanilla extract, 2 TSP cinnamon, and allspice and mix together. Scoop about ¼ cup batter onto frying pan and quickly place 2 slices of apple onto the pancake.
  3. Cook pancake until golden brown, about 30 seconds. Flip over and cook until golden brown on the other side.
  4. Serve and garnish with more cinnamon and whipped cream.

By

Caramel Kit Kat Brownies

These are so rich and delicious, I think I ate half the pan by myself. These again were for my sister’s graduation party and I used the leftover caramel from my Caramel Macchiato Cake to top the brownies with. When you just want to kick up your everyday brownies, these will be gone in a flash.

Caramel Kit Kat Brownies

The batter all finished:

brownie batter

Add the kit kat:

kit kats

Swirl in the caramel:

caramel

Caramel Kit Kat Brownies

Author: Meagan {I Eat Therefore I Cook}
Prep time: 
Cook time: 
Total time: 
Serves: 16
Soft and chewy brownies with rich kit kats in the middle. Topped with a caramel swirl for that extra special touch.

Ingredients

  • FOR THE BROWNIES:
  • 2 20 oz Boxes Ghirardelli Brownie Mix
  • Additional Ingredients needed according to box ( eggs, oil, water)
  • 6 kit kat bars 1.5 oz each
  • FOR THE CARAMEL:
  • ½ cup white corn syrup
  • 1 cup granulated sugar
  • ⅛ cup butter
  • 7 oz. condensed milk ( about ½ a can)

Instructions

  1. Make the caramel: Add all ingredients into a small-medium saucepan and cook on medium low till caramel is a dark golden brown color, stirring frequently, so it does not burn. Set aside once done.
  2. Preheat oven according to box instructions. Lightly grease a 9 by 13 glass pan. Make batter according to box instructions. Pour 1/2 of batter into the pan and spread evenly. Break kit kat bars apart and lay evenly in batter. Add the other 1/2 of batter, spreading evenly. Spoon caramel over batter into a swirl pattern.
  3. Place in oven and bake according to box instructions till the brownies spring back when touched ( because we made a double batch we cooked them for an hour and 15 min @ 325). Enjoy!

Notes

If you don’t want to take the time to make caramel, you can always buy pre-made at the store. No one will judge.

 

By

CARAMEL MACCHIATO CAKE

This recipe come to you from sunny California. The younger sister graduated high school this weekend, so I wanted to make her a cake to celebrate. But of course, I never would just make a plain old cake, so I was inspired by the sister’s favorite Starbucks drink, a caramel macchiato. Chocolate cake, flavored with coffee, is topped with caramel and whipped cream frosting.  And yes, the cake itself is a mix, but as a busy cook, we are allowed to use shortcuts when needed. So make this for the coffee fiend in your life, they will enjoy it immensely.

The batter ready to go:

Out of the oven:

cake out of the oven

Flipping the cakes to get them out of the pan:

Take a large plate. Place on top of cake pan. Then quickly invert so that plate is on the bottom.

cake pan-1

Inverted, and gently removing the pan from cake:

cake pan

Make the caramel, all the ingredients:

caramel-2

All finished:

caramel

Make the whipped cream frosting:

Add the gelatin and the cold water.

gelatin

Add the scalded cream and refrigerate, then whip until smooth:

whip cream until smooth

Whip cream and sugar until soft peaks form:

whip cream until soft peaks

Add gelatin and whip until a thick consistency and peaks are stiffer:

whip cream until soft peaks

Assemble the cake:

cake base

Add a layer of caramel to the first layer:

Then place in the fridge for 5 minutes

layer caramel

Add a layer of whip cream frosting:

frosting

Layer 2: Another layer of caramel and whipped cream frosting:

Make sure to place in the fridge after adding caramel, just like for the 1st layer

Add whipped cream on top

The third layer of caramel and whipped cream:

Again, refrigerate after adding caramel

caramel layer

The sister and her cake:

 

CARAMEL MACCHIATO CAKE

Author: Meagan {I Eat Therefore I Cook}
 Prep time:  
Cook time:  
Total time:  
Serves: 10
Moist chocolate cake infused with coffee and then topped with homemade caramel and luscious whipped cream frosting. A hit with any coffee lover.

INGREDIENTS

  • FOR THE CAKE:
  • 1½ boxes chocolate cake mix ( I used Pillsbury Devil’s Food)
  • Additional Required Ingredients Specified On The Box Mix (typically Water, Eggs And Oil)
  • 10 TBSP Instant Coffee Granules
  • FOR THE CARAMEL:
  • ½ cup white corn syrup
  • 1 cup granulated sugar
  • ⅛ cup butter
  • 7 oz. condensed milk ( about ½ a can)
  • FOR THE WHIPPED CREAM FROSTING:
  • 1 TSP Unflavored Gelatin Powder
  • 4 TBSP Cold Water
  • 2 cups heavy whipping cream
  • 4 TBSP Powdered Sugar

INSTRUCTIONS’

  1. Make 3 cake layers: Follow the chocolate cake box instructions to make 3 layers ( add 1½ boxes of the mix so that you get 3 layers). Add the instant coffee directly to batter. Stir and let sit for a minute so that coffee dissolves. Add to 3 8 inch cake pans, and bake according to box instructions.
  2. Once cool, place a large plate on top of the pan and then invert so that plate is on the bottom. Tap the top of the pan a few times and gently wiggle and remove the pan from cake. Repeat for other 2 layers. Wrap in plastic wrap and place in the fridge for at least 2 hours to overnight.
  3. Make the caramel: In a small saucepan over medium-low heat, add all ingredients. Stir and cook until a dark golden brown color, stirring frequently so it does not burn. Remove from heat when finished.
  4. Make frosting: Add gelatin and cold water to a small dish. Stir. In a small saucepan, add 4 TBSP of cream and cook until just simmering. Once simmering, remove and add to gelatin. Stir and place in the fridge to let set, about 10 minutes. Whip with a whisk until smooth.
  5. In a stand mixer, add the remaining cream and sugar. and whip with whisk attachment at medium-high speed until soft peaks form, it will take a few minutes.
  6. Add gelatin mixture and whip again until frosting becomes thick and stiffer peaks form, it should only take about 30 seconds more to achieve desired fluffiness. Do not over mix. Place in fridge until ready to use.
  7. Assemble cake: On a cake stand or tray, place the first layer of cake. Add 1 cup whip cream and spread evenly over cake. Add next layer of cake. Gently press down. Add another layer of whipped cream. Place top layer of cake. Press down gently. Place in fridge for 5 minutes to let frosting set.
  8. Add the caramel to the top layer. Pour in the middle and let drip down the sides ( use the same caramel recipe for my Caramel Kit Kat Brownies). If needed, use a spoon to drag caramel off the sides as desired. Place in fridge for 10 minutes to let caramel set Add the final layer of whipped cream to top and spread evenly on top.
  9. Place in fridge until ready to serve.

NOTES

In my pictures, I added caramel to each layer. This caused the cake to slide a bit once done. This is why I recommend only placing on the top layer.

Frosting Adapted from Food Pusher: http://www.food-pusher.com/2011/06/stabilized-whipped-cream-frosting.html

Caramel Adapted from http://tastykitchen.com/recipes/desserts/grandma-bettye28099s-caramel-apples/

By

BANANA BLUEBERRY OATMEAL MUFFINS

When you want something really healthy, you can reach for one of these muffins. There is no fat and they are gluten free ( only if you buy gluten-free oats, for those of you who are gluten intolerant). Creamy banana replaces butter, and the blueberries give it some kick.  And there is no being hungry 20 minutes after you eat one of these. The oats really stick with you throughout the morning. You can feel good about serving your family these in the morning. Grab one on your way out the door.

Mash banana:

mashed potato

Mix in milk:

mashed potato with milk

Mix in sugar, eggs, and oats:

mix sugar,eggs,oats

Fold in blueberries:

muffin mixture

Out of the oven:

BANANA BLUEBERRY OATMEAL MUFFINS

PREP TIME:
COOK TIME: 
TOTAL TIME: 
This Gluten Free Muffin is Perfect for your Weekday Mornings.
Author: Meagan Meyer
Serves: 12

INGREDIENTS

  • 3 Bananas
  • ¾ cup Low Fat (1%) milk
  • 2 eggs
  • 1 TBSP Vanilla Extract
  • 1½ cups old fashioned oats
  • ½ cup brown sugar
  • 3 TSP Baking Powder
  • 1 Cup Blueberries

INSTRUCTIONS

  1. Preheat oven to 400 degrees Fahrenheit. Line a standard 12 cup muffin tin with liners. In a large bowl, mash banana until there are no large chunks. Add milk, egg, and vanilla. Stir until evenly combined.
  2. Add oats, brown sugar, baking powder. Mix until evenly combined. Add blueberries and fold in to combine. Note: Mixture will be loose, it is okay.
  3. Fill liners till about ⅔ full. Wipe off any spills and place in oven till edges are golden brown, about 20 minutes. Remove from muffin pan and let cool.
  4. Once cool, store at room temperature or in the fridge for up to 3 days.
  5. ENJOY!!

NOTES

If you are gluten intolerant, make sure to get gluten-free oats

By

CHICKEN SHAWARMA BOWL

I was so excited when I finally got the boyfriend to enjoy eating Lebanese food. That meant I could finally start cooking my favorite type of cuisine. These chicken shawarma bowls are extremely healthy, filling and have a great depth of flavor.

Peel baby carrots:

Slice chicken breasts into 1/2 inch pieces:

Season carrots:

Season chicken:

Saute onions and garlic with spices:

veggies

Add rice and chicken broth:

chicken borth

Chicken breasts finished:

All finished:

chicken shawarma

CHICKEN SHAWARMA BOWL

PREP TIME: 
COOK TIME: 
TOTAL TIME: 
Spiced Chicken and Carrots with Turmeric Rice and Taziki.
Author: Meagan {I Eat Therefore I Cook}
Serves: 4

INGREDIENTS

  • FOR THE CHICKEN
  • 3 boneless skinless chicken breasts
  • 1 TBSP Turmeric
  • 1 TBSP Cumin
  • 1 TBSP Onion Powder
  • 1 TBSP Garlic Powder
  • 1 TBSP Ground Pepper
  • 1 TSP Salt
  • Juice of ½ a lemon
  • FOR THE CARROTS:
  • 8 small carrots
  • 1 TSP Garlic Powder
  • 1 TSP Onion Powder
  • 1 TSP Turmeric Powder
  • 1 TBSP Olive Oil
  • FOR THE RICE:
  • 1 cup long grain rice
  • ½ TBSP Olive Oil
  • ½ onion, minced
  • 4 cloves garlic, minced
  • 2 TSP Turmeric
  • 2 TSP Cumin
  • 2 TSP Ground Pepper
  • 2 Cups Low Sodium Chicken Broth
  • Juice of ½ a lemon
  • FOR THE GARNISH:
  • Pita Chips, Naan Bread or Pita Bread
  • ½ cup Hummus
  • ½ cup Parsley, roughly chopped
  • 16 Cherry Tomatoes, halved
  • FOR THE TAZIKI:
  • ½ cup Greek Yogurt
  • 1 TBSP Fresh Dill
  • 1 TBSP Garlic Powder
  • 2 TSP Pepper

INSTRUCTIONS

  1. Preheat oven to 400 degrees. Peel carrots. On a baking sheet toss carrots with olive oil. Add spices and toss. Place in oven and cook for 30 minutes, flipping at 15 minutes.
  2. Meanwhile, slice chicken breasts into ½ inch bite-sized pieces. On a separate baking sheet, place chicken. Squeeze juice over chicken. Add spices and toss until evenly distributed. Place chicken in the oven and bake till chicken is cooked through for about 23 minutes. Once done, set aside and let rest.
  3. As the chicken and carrots are cooking, prepare rice. Add olive oil to a medium pot on medium-high heat. Add onion and garlic, stirring so garlic does not burn, and cook about 2 minutes. Add spices and stir to distribute evenly. Add rice, chicken broth an lemon juice. Bring to a boil and then cover and reduce to a simmer till rice is thoroughly cooked through about 20 minutes.
  4. Make Taziki: Stir together yogurt with dill, garlic powder, and pepper. Place in refrigerator till ready to serve.
  5. Serve: Place rice on the bottom, then chicken. Add dollops of hummus and taziki on top of chicken.Sprinkle parsley and tomatoes on top. Scoop up with pita chips, naan or pita bread.
  6. ENJOY!

By

Chicken Tortilla Soup

chicken-tortilla-soup

This is the boyfriends all time favorite dish. He would like it injected into his body via IV, but I require the normal method of ingestion, which includes a spoon. This is a low fat, healthy dish with a great depth of flavor.

Make the Pico De Gallo:

You can make this ahead of time and let it sit. The longer you let it sit the better the flavors get. If you have leftover Pico de Gallo, eat it as a side with the chip! So delicious.

Cut up the veggies:

Don’t worry about sizes too much, you will blend everything together later.

Shred the chicken and open cans:

Add the veggies to the pot:

Add the spices:

Add the green chilies and tomatoes:

Add the broth:

chicken soup

Puree the veggies and add the tortillas:

Slice the tortillas and place on a baking sheet:

Garnish and eat!

Chicken Tortilla Soup

Author: Meagan {I Eat Therefore I Cook}
Prep time: 
Cook time: 
Total time: 
Serves: 6
Healthy and Hearty, this Soup will have you licking the bowl.
Ingredients

FOR THE SOUP:

  • 2 cups rotisserie chicken, shredded
  • 46.5 oz low sodium chicken broth ( 1 32 oz can and 1 14.5 oz can)
  • 14.5 oz can fire roasted diced tomatoes
  • 4.5 oz can green chilies
  • 2 TBSP chili powder
  • 1 TBSP paprika
  • 4 cloves garlic, roughly chopped
  • 1 yellow onion, roughly chopped
  • 1 bell pepper, roughly chopped
  • 1 cup frozen corn, thawed
  • 6 corn tortillas, sliced into 1/2 inch pieces
  • 1 TBSP Olive Oil

FOR PICO DE GALLO:

  • 4 tomatoes
  • 1/2 red onion
  • 1/2 cup cilantro
  • 2 limes, juiced

FOR GARNISH:

  • 2 Limes, juiced
  • 1 jalapeno, sliced into 1/2 inch pieces
  • cheddar cheese, grated
  • avocado, sliced into bite-sized slices
  • 6 corn tortillas
  • 2 TBSP Olive Oil
  • Sour cream

Instructions:

  1. Make pico de gallo: diced tomatoes and red onion. Roughly chop cilantro. Mix all of them together. Add lime juice. Mix together. Cover and refrigerate.
  2. Add 1 TBSP Olive Oil to a large pot on medium-high. Add onion, bell pepper, and garlic. Cook until onion is softened, about 5 min. Add the chili and paprika powder. Mix together and cook another 2 minutes. Add tomatoes and green chilies. Mix together and cook for 2 minutes more. Add chicken broth. Mix together. Take off heat and use a stick blender to puree broth until the consistency is smooth. Add tortillas and puree with a stick blender until smooth.
  3. Replace pot on heat and add chicken and corn. Mix and let simmer 15 minutes. Remove from heat.
  4. Meanwhile, heat oven to 400 degrees. Slice other 6 corn tortillas into 1/2 inch slices. Place on baking sheet and drizzle with olive oil. Toss together. Cook until crispy, about 10 minutes.
  5. Place soup in a bowl. Add the garnish of lime juice, jalapeno, cheddar cheese, avocado, pico de gallo, a dollop of sour cream and tortilla strips.
  6. ENJOY!

Need help? Here’s how Laura does it

 

By

FUSILLI WITH CREAMY ARUGULA PESTO AND ROASTED VEGETABLES

This is seriously the best pasta EVER. I could not stop eating it because it tasted so good. There goes the trying to cut back diet. But some days, you just don’t care. Meatless Monday ( or any day) just got so much better. And you really don’t miss the meat with the asparagus, cauliflower, and whole wheat pasta. Peppery, Creamy, Lemony, and Hearty, this pasta is great for a lighter meal.

Roast the veggies:

Roasted vegetables

Arugula Processed:

Garlic, Walnuts, and Parmesan Cheese Added:

Add greek yogurt and lemon:

ARUGULA PESTO

ARUGULA PESTO

FUSILLI WITH CREAMY ARUGULA PESTO AND ROASTED VEGETABLES

 

PREP TIME: 
COOK TIME: 
TOTAL TIME: 
Roasted Cauliflower and Asparagus Tossed with Whole Wheat Pasta and an Arugula Yogurt Pesto
Author: Meagan {I Eat Therefore I Cook}
Serves: 4

INGREDIENTS

  • 1 head cauliflower
  • 1 lb asparagus, trimmed
  • 1 TBSP EVOO, divided
  • Pinch of salt and pepper
  • 1½ TBSP Garlic Powder, divided
  • 16 oz fusilli whole wheat pasta
  • FOR THE PESTO:
  • FOR THE PASTA
  • 5 oz baby arugula
  • 4 TBSP EVOO
  • 3 cloves garlic
  • ½ cup walnuts
  • Juice of 1 lemon
  • ½ cup Nonfat Plain Greek Yogurt
  • ½ cup Parmesan cheese, plus more for garnish

INSTRUCTIONS

  1. Preheat oven to 425 degrees Fahrenheit. Chop cauliflower into bite-sized pieces. Cut asparagus into 1-inch pieces. Add the cauliflower to the baking sheet with ½ TBSP olive oil, salt, pepper and 1 TBSP garlic powder. Roast for 10 minutes. Add the asparagus, ½ TBSP olive oil, and ½ TBSP garlic powder. Toss together. Roast till browned, 15 minutes more.
  2. Meanwhile, place a large pot of water on high heat.When boiling, add pasta and cook according to brand directions. Drain and place back in a pot. In a food processor, add the arugula, olive oil, and garlic. Once pureed, add walnuts and Parmesan, process until no chunks remain.Take the pesto out of the processor and scoop into a small bowl.Add lemon juice and yogurt.
  3. Add veggies and pesto to pot with pasta. Toss together until evenly distributed.
  4. Serve with extra Parmesan cheese.
  5. ENJOY!

 Nutritional Information (According to Myfitnesspal)

  • Calories ( per serving): 485
  • Fat (g): 20.8
  • Saturated (g): 4.2
  • Cholesterol (mg): 12.2
  • Sodium(mg): 258.7
  • Fiber (g): 8.5
  • Sugars (g): 7.1
  • Protein (g); 22.3
  • Vitamin A (%) 23.7
  • Vitamin C (%): 144.1
  • Calcium (%): 28.7
  • Iron (5) 14.1

By

Easter Leftovers: Ham and Asparagus Strata

Ham and Asparagus Strata

Now that Easter is finished, the aftermath has set in. Candy has been eaten, eggs have been found and bunnies have been seen. But what to do with all that ham you have leftover from the family gathering? You could eat ham on rolls, which is my personal favorite, but there are only so many rolls you can eat. An alternative is technically a breakfast item, though this would also be great for Brinner.

Now you may be asking yourself what is brinner? If you watched Scrubs like I did, you should already know, but in case you don’t. Brinner (n.) (Brin-ner): The delicious idea of eating traditional breakfast foods in the evening. The result is magnificent. Anyway, this strata is amazing. The best way to describe it would be a crunchy, savory bread pudding. So good.

Cut up the bread and the asparagus:

Layer the bread on the bottom:

Add a layer of cheese:

Add garlic powder, onions, green onion, ham, asparagus and more bread:

Mix up milk and egg mixture to add:

Add more asparagus and ham:

After 30 min of cooking, take out and make indentations with the back of a spoon:

Add eggs into indentations:

All done:

Easter Leftovers: Ham and Asparagus Strata

Author: Meagan {I Eat Therefore I Cook}
Prep time: 
Cook time: 
Total time: 
Serves: 4
Crunchy Bread, Creamy Cheese, Salty Ham and Fresh Asparagus make for a great brunch item

Ingredients

  • 1/4 lb. Asparagus Spears ( about 15-16 skinny spears)
  • 2 1/2 cups ciabatta bread
  • 1 cup Shredded mozzarella
  • 1 TBSP Garlic Powder
  • 1/4 cup chopped yellow onion
  • 1/8 cup chopped green onion
  • 1/4 lb ham chopped
  • 7 eggs
  • 3/4 cup low-fat milk (1%)

Instructions

  1. Preheat oven to 325 degrees Fahrenheit. Grease an 8 by 8 glass cooking dish. Place a large pot of water, about 1/2 way full on high heat.
  2. Trim asparagus and cut into 2-inch pieces. Once the water is boiling, add asparagus, cooking till bright green, about 5 min. Once done, strain out the asparagus and set aside.
  3. Meanwhile, cut bread into bite-sized cubes, chop onion, green onion, ham and measure out the cheese. Whisk 3 eggs with milk in a small bowl.
  4. Place 1/2 of the bread cubes on the bottom of the dish. Add cheese on top. Then add garlic powder, onion and green onion. Add 1/2 of the ham and asparagus. Top with remaining bread. Add the milk and egg mixture evenly over the bread. Press bread down into the mixture. add the remaining ham and asparagus.
  5. Cook for 30 min uncovered.
  6. After 30 min, take out of the oven and use the back of a spoon to make 4 evenly spaced indentations in the strata. Crack and add 1 egg into each indentation, for a total of four eggs. Place back in oven uncovered and cook until eggs are set, about 20 minutes more. For the last 2 minutes, turn on broiler to get the bread crunchy. Cook till bread is brown or until the desired coloring is achieved.
  7. Cut the strata into 4 pieces, and serve.
  8. ENJOY!
 Nutritional Information According to Myfitnesspal Calories (per serving): 442
  • Fat (g): 16.6
  • Saturated (g): 7
  • Cholesterol (mg): 353.9
  • Fiber (g): 1.4
  • Sugars (g): 2.8
  • Protein (g): 28.7
  • Vitamin A (%): 16.2
  • Vitamin C (%): 2.1
  • Calcium (%) 23.7

Adapted from Better Homes and Gardens Recipe See original Here:

http://www.bhg.com/recipe/casseroles/ham-asparagus-and-cheese-strata/

By

CHILI RUBBED STEAK AND ROASTED PEPPER SALAD

I am always looking for salads that don’t make you feel like you are eating a salad, but an actual meal.This does the trick. Not only that, but it makes you feel summer is coming with the basil and char on the steak and peppers. I can feel my feet in the sand now and the waves crashing on the beach….oh wait I don’t live in California anymore. Scratch that. I can feel the extreme Texas heat and bugs everywhere, but hey, summer anywhere is still summer.

Prep the veggies to be charred:

Cook the steak:

All Done:

vegetables

CHILI RUBBED STEAK AND ROASTED PEPPER SALAD

PREP TIME: 
COOK TIME: 
TOTAL TIME: 
Smoky Steak tops crisp lettuce and sweet veggies
Author: Meagan { I Eat Therefore I Cook}
Serves: 2

INGREDIENTS

FOR THE SALAD:

  • 4 Cups Romaine Lettuce, Shredded
  • 8 oz skirt steak
  • 1 TBSP Olive Oil
  • 2 Bell Peppers
  • 3 Shallots
  • 2 TBSP Grated Parmesan Cheese
  • ¼ Cup Basil, Shredded
  • 4 TBSP Red Wine Vinegar
  • FOR THE STEAK RUB:
  • 2 TBSP Chili Powder
  • 1 TBSP Brown Sugar
  • 1 TBSP Paprika
  • 1 TSP Cayenne Pepper
  • 1 TBSP Salt
  • 1 TBSP Ground Pepper

FOR THE CROUTONS:

  • 2 Ciabatta Rolls
  • 1 TBSP Garlic Powder
  • 1 TBSP Onion Powder
  • 1 TBSP Olive Oil

INSTRUCTIONS

  1. In a small bowl, combine the chili powder, brown sugar, paprika, cayenne pepper, salt, and pepper. Mix together. Rub on both sides of skirt steak. Place in a container and place in the fridge for at least 40 minutes to overnight.
  2. Preheat the broiler and grill pan on high. Chop bell pepper into ½ inch slices. Slice shallot into thin ¼ inch rings. In a large bowl, toss with 1 TBSP olive oil and place on baking sheet. Slice ciabatta into bite-sized pieces. On a separate baking sheet, toss ciabatta with 1 TBSP olive oil. Sprinkle garlic and onion powder on bread.Place in oven, with veggies on upper rack and bread on lower and cook for 15 minutes.
  3. Reverse trays with the bread tray on top and the veggie tray below and cook for 2 more minutes. Cook the bread until it is golden brown. Cook the veggies until they are soft and slightly charred.
  4. Meanwhile, cook a steak by placing on a hot grill pan for 3 minutes per side.
  5. Serve salad. Place romaine on the bottom, then half the veggies on each plate, then the croutons, basil, Parmesan cheese, and steak. Drizzle red wine vinegar over top.
  6. ENJOY!