Cod Monterey

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One of my favorite places on this spinning rock is Monterey, CA. One of the many reasons why this is true it the FOOD. The seafood created in that bay is just out of this world. That last couple times I have been there, the boyfriend and myself always end up at the Fishwife in Seaside. I really love their take on seafood, as they have dishes inspired from around the globe. My favorite is the Grilled Barramundi Celestun. It is just a fun dish. So this is my interpretation of that dish,Cod Monterey.

Use a food processor to grind up rhw tortilla chips. Here in Texas we have some awesome local torilla chips that are not super salty. Some generic brands (I won’t name names), are super salty and would completely overpower the dish. So it is important not to cheap out on the tortilla chips.

Coat the fish in egg and then chips and pan fry the fish.

Make the beans. Add green chilies and spices.

Mix in the cooked rice to the beans. I had some leftover cilantro lime rice, but you could use plain or brown rice.

Make the cilantro crema. In the food processor, add the avocado, lime, cilantro and pepper.

Cod Monterey
 
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Crispy Pan Fried Cod on top of green chile black beans and rice. Top that cod with chopped tomatoes, red onion and a cilantro crema, and you have a beautiful, outstanding dish.
Author:
Serves: 2
Ingredients
  • FOR THE FISH:
  • 2 Cod Fillets (6 oz)
  • 2 Cups Good Tortilla Chips
  • 1 TSP Pepper
  • 1 TSP Garlic Powder
  • 1 TSP Cumin
  • 1 TSP Onion Powder
  • 1 TSP Ground Coriander
  • 2 eggs, beaten
  • 5 TBSP Olive Oil
  • FOR THE BEAN MIXTURE:
  • 1 Can Black beans (15 oz), rinsed
  • 1 Can Green Chiles (4.5 oz)
  • 1 TSP Pepper
  • 1 TSP Onion Powder
  • 1 TSP Garlic Powder
  • 2 TSP Chili Powder
  • ½ Cup Long Grain Rice, Cooked
  • 1 Lime, Juiced
  • FOR THE GARNISH:
  • 2 Tomatoes, Chopped
  • ¼ Red Onion, Finely Chopped
  • FOR THE CREMA:
  • ¾ Cup Cilantro
  • ½ Avocado
  • 1 Lime, Juiced
  • 1 TSP Pepper
Instructions
  1. Add the chips and spices to the food processor. Grind until tortillas are a fine consisteny. Pour out onto a shallow dish. Pour egg into another shallow dish. Dip fish in egg and then in tortilla chip crust, pressing into sides. Add Olive oil to a large frying pan over medium high heat. Once hot, add fish and cook until golden brown about 3 minutes per side. Flip over and cook for another 3 minutes.
  2. Meanwhile, add beans, rice, green chiles, spices and lime to a small saucepan. Heat over medium heat until warmed through, about 10 minutes.
  3. Make the crema. Add avocado, lime, cilantro and pepper to a food processor. Puree until creamy.
  4. Plate dish. Place ½ of rice and bean mixture on the bottom. Place fish on top. Sprinkle tomato and red onion on top of fish. Dollop crema on top of fish. ENJOY!

 

Summer Veggie Bake

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Have too many summer veggies and don’t know what to do with them? This dish is an easy, healthy and tasty dish that the whole family will enjoy made with 3 different summer vegetables. This dish is like summer on a plate. It is almost too pretty to eat.

Mix the chicken with fresh corn, cheese and spices.

Mix the chicken mixture with the orzo.

Layer the tomato and zucchini on top of the orzo mixture.

Sprinkle more spices and panko breadcrumbs on top of the veggies.

 

Summer Veggie Bake
 
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Fresh zucchini and tomato with a crunchy panko layer tops a creamy orzo mixed with chicken, fresh corn, lemon and spices
Author:
Serves: 4
Ingredients
  • FOR THE ORZO:
  • 1 cup orzo
  • 1 cup Low Fat Milk (1%)
  • 1½ cups Low Sodium Chicken Broth
  • 1 TSP Pepper
  • 1 TSP Garlic Powder
  • 1 TSP Onion Powder
  • 1 TSP Paprika
  • ¼ cup parsley, chopped
  • 1 Lemon, Juiced
  • 1 rotisserie chicken, chicken meat removed and shredded
  • 2 ears of corn, kernels cut off the cob
  • ¼ cup Shredded Mozzarella Cheese
  • ¼ cup Shredded Parmesan Cheese
  • FOR THE TOPPING:
  • 1 Zucchini (8 oz), sliced into ¼ inch slices
  • 3 tomatoes,sliced into ¼ inch slices
  • ½ cup panko
  • 1 TSP Garlic Powder
  • 1 TSP Pepper
  • Olive Oil Cooking Spray
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. In a medium saucepan, add milk and chicken broth and bring to a boil. Add orzo and reduce to medium heat. Cook orzo until tender and liquid is absorbed, about 15 min.
  2. Meanwhile, mix chicken, cheese, spices, lemon, corn and parsley. Add mixture to the orzo and stir until evenly distributed.
  3. Pour out orzo mixture into a 8 by 8 glass baking dish. For the topping, layer zucchini and tomato, alternating each veggie.
  4. Sprinkle panko, garlic powder and pepper over the veggies.Spray the panko evenly with olive oil cooking spray.
  5. Place in oven and cook for 40 minutes. Then broil for about 2 minutes to get the top really golden brown.
  6. Serve immediately. Enjoy!

 

Zucchini Fritters

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If you have ever tried to grow zucchini, you understand how fast they can grow. You leave a baby zucchini alone for a few days and it becomes the size of a baseball bat. And you are asking yourself, “how did that happen”? Whether you have a zucchini the size of your head or normal size, you can make these zucchini fritters with them.

When I used to make these at home, I would sit there for 30 plus minutes grating the stupid zucchini. I even tried to bribe the younger sister to do it for me it was so tedious. So I decided to try something different and use my food process to break down the zucchini. If you have a grater attachment on your food processor you can use that as well.

Mix the zucchini with flour, breadcrumbs, eggs, parsley, spices and lemon. The key here is to get it to the right conistency where the fritters stay together, but aren’t too bready.

Pan fry the fritters for about 45 seconds per side till the fritters are golden brown. You can keep them warm in a cold oven if you need to.

Zucchini Fritters
 
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Crispy, creamy and lemony zucchini fritters make for the perfect side.
Author:
Serves: 3
Ingredients
  • 2 zucchini (about 8 oz each) trimmed
  • 1 lemon, juiced
  • ½ cup parsley, chopped
  • ½ cup flour
  • 2 eggs, beaten
  • 1 TSP Garlic Powder
  • 1 TSP Onion Powder
  • 1 TSP Pepper
  • 1 TBSP Grated Parmesan Cheese
  • 2 TBSP Italian Breadcrumbs
  • 4 TBSP Olive oil, for pan frying
  • FOR THE GARNISH:
  • Plain Greek Yogurt
  • Lemon Wedges
Instructions
  1. Chop the zucchini into small pieces. Place in food processor and pulse until there are small bits left. (Another option is if you have a grating attachment on your food processor to use that).
  2. In a medium bowl add zucchini, lemon juice, parsley, flour, eggs, spices, Parmesan cheese and breadcrumbs. Mix together until evenly distributed.
  3. Place olive oil in a large frying pan and heat over medium high heat. Working in batches, add a little less than ¼ cup of batter to frying pan for each fritter. Cook until golden brown on the bottom, about 45 seconds. Flip over and cook until golden brown on the other side.
  4. Place a few layers of paper towel on a baking sheet or plate. Once fritters are done, transfer to dish and let towel soak up extra oil.
  5. If not serving immediately, place baking sheet in a 250 degree oven until ready to serve.
  6. Garnish with more lemon juice and a dollop of greek yogurt.

 

Slow Cooker Chicken Verde Enchiladas

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You know when you have all these plastic bags with 1 or 2 pieces of chicken in the freezer and you don’t know what to do with it? This is one of my “clean out the fridge” meals that solves that problem. I used chicken breasts, thighs and bone in breasts, but you can use whatever you have in the fridge. Just make sure all of your chicken is defrosted before beginning.

Place the chicken on the bottom. It is okay to stack the chicken on top of each other. At the very top, place the veggies. You want to keep the veggies separate because you will have to pull them out at the end.

After 4 hours, the chicken is all cooked and the vegetables are tender.

Pull out the onions, garlic, tomatillos and jalapenos out of the slow cooker and place in a blender.

The verde sauce one it is all pureed.

Shred the chicken and pour the sauce on top of the chicken. Mix everything together.

Add about 1/4 cup of chicken to the tortilla.

Add about 1 1/2 TBSP of Cheese on top of the chicken.

Roll the enchilada and place the tortilla seam side down.

 

Spread the avocado sauce over the top of the enchiladas.

Sprinkle the cheese over the top of the enchiladas. Place in the oven and bake for 20 minutes.

Slow Cooker Chicken Verde Enchiladas
 
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Fall off the bone chicken mixed with salsa verde and topped with a avocado yogurt sauce to make one creamy enchilada.
Author:
Serves: 8
Ingredients
  • IN THE SLOW COOKER:
  • 4 lb Chicken (breast, thighs, bone in breasts, whatever you have)
  • 3 jalapenos, stem cut off
  • 9 tomatillos, husks removed and cleaned
  • 1 onion, quartered
  • 6 cloves garlic, peeled
  • 2 TSP Garlic Powder
  • 2 TSP Onion Powder
  • 2 TSP Pepper
  • 1 TSP Cumin
  • 2 TSP Ground Coriander
  • 1 TSP Chili Powder
  • 1 cup water
  • FOR THE ENCHILADAS:
  • 1¾ cups of shredded cheddar cheese, divided
  • 18 flour tortillas
  • 2 cups Shredded Mexican Blend Cheese
  • FOR THE SAUCE:
  • 4 Avocados
  • 1 cup Nonfat Plain Greek Yogurt
  • 3 Limes, Juiced
  • 1 TSP Pepper
  • 1 TSP Garlic Powder
  • FOR THE GARNISH:
  • 1 cup Cilantro, Chopped
Instructions
  1. Layer the chicken in the slow cooker. Make sure it is completely defrosted before cooking. Sprinkle all of the spices over the chicken. Place the jalapenos, tomatillos, onion and garlic on top of the chicken, making sure to let them sit on top so you can easily pull out later. Pour water into the slow cooker. Put lid on turn to low and cook for 2 hours. Turn to high and cook for 2 more hours until chicken is cooked all the way through.
  2. Pull all the vegetables out of the slow cooker and place in blender. Puree the mixture till smooth. Remove chicken place on a cutting board and shred chicken, discarding skin and bones.
  3. Place the chicken back in the slow cooker. Pour the sauce over the chicken and mix until evenly distributed.
  4. Preheat oven to 400 degrees Fahrenheit. Make enchiladas, place about ¼ cup of chicken mixture in tortilla. Sprinkle 1½ TBSP of Cheddar Cheese on top of chicken. Roll tortilla and place it seam side down in a large glass baking dish. Repeat till all chicken mixture is gone, which makes about 18 enchiladas. You will need to use between 2-3 glass baking dishes, depending on the size.
  5. Make the sauce. Add avocado, yogurt, lime juice, pepper and garlic powder to blender. Puree until smooth. Use a spatula to evenly distribute sauce over all dishes of enchiladas. Divide and sprinkle the Mexican cheese over all the enchiladas.
  6. Cover in foil and bake until cheese is melting and bubbly, about 20 minutes.

 

Raspberry Cream Cheese Brownie Cake

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This cake sounds super rich, but it really isn’t.  The brownie cake is made with greek yogurt, so there is no oil or fat in the brownie.  The cream cheese is reduced fat and all that is left is the raspberries. The combo of flavors is a moist  chocolaty brownie with tangy cream cheese with tart raspberries.

Make the brownie batter (from mix, yay!) and pour it into a pie plate.

Add dollops of whipped cream cheese spread on top of the brownie mixture.

With a skewer or anything sharp, swirl the cream cheese into the batter until evenly mixed.

Place the raspberries in concentric circles. Make sure it looks pretty!

 

Raspberry Cream Cheese Brownie Cake
 
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Moist Brownie Cake made with Greek Yogurt, with Swirls of Cream Cheese and Topped with Fresh Raspberries
Author:
Serves: 8
Ingredients
  • 1 Box Dark Chocolate Ghirardelli Brownie Mix (20 oz)
  • Additional Ingredients Needed by Mix ( Egg, Water)
  • ½ cup Nonfat Vanilla Greek Yogurt
  • 2 6 oz Containers Fresh Raspberries
  • 5 oz whipped cream cheese spread (if you want to cut fat, get reduced fat)
  • 3 TBSP Sugar
Instructions
  1. Preheat oven to 325.Prepare the brownie mix according to the instructions except substitute oil with greek yogurt. Pour the batter into a greased pie dish.
  2. In a small bowl, mix cream cheese and sugar. Dollop the cream cheese over the top of the brownie batter. With a skewer, swirl the cream cheese into the batter until evenly swirled.
  3. Add fresh raspberries to the top of the batter in concentric circles.
  4. Cook the cake for 45 minutes at 325 and then 25 minutes at 350. Check to make sure the cake is done. Press down on the center gently and it should spring back. Remove from oven let cool and enjoy.

 

Pork Tonkatsu with Cherry Jalapeno Relish

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Sometimes when I come up with recipes, the boyfriend looks at me like, are you crazy? When I was spit balling this recipe with him he was very skeptical. But when you see his eyes light up as he starts eating a meal, you know I am onto something.  Tonkatsu is a Japanese pork cutlet. The cutlet is pan fried and then baked in the oven. The relish adds a bright sweet, spicy and tangy flavor to the pork.

Pound out the pork cutlet between two sheets of plastic wrap to reduce splatters. The pork should become about 1/4 inch thick.

Make your assembly line to bread the pork. Flour first, then egg and then panko. I ran out of plastic dishes, so yes my choices are a bit strange.

Pan fry the pork till golden brown on each side, which takes about 3 minutes a side.

Make the cherry relish. All you need are cherries, jalapeno and rice wine vinegar.

Pork Tonkatsu with Cherry Jalapeno Relish
 
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Juicy, Crunchy Pan Fried Pork Topped with a Sweet and Spicy Cherry Jalapeno Relish
Author:
Serves: 2
Ingredients
  • FOR THE PORK:
  • 2 Boneless Pork Cutlets
  • 2 Eggs, beaten
  • ½ cup Flour
  • ¾ cup Panko
  • 1 TSP Garlic Powder
  • 1 TSP Pepper
  • 1 TSP Salt
  • 1 TSP Onion Powder
  • 1 TSP Paprika
  • ½ cup olive oil
  • FOR THE RELISH:
  • ½ cup Fresh Red Sweet Cherries
  • 1 Jalapeno
  • 1 TBSP Rice Wine Vinegar
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Place one sheet of plastic wrap on the counter. Place pork cutlets on the plastic wrap. Add another sheet of plastic wrap over the top. With a meat mallet, pound out the pork cutlets to ¼ inch thick.
  2. In a shallow container, add beaten egg. In another container, add flour. In the last shallow container, add panko, garlic powder, pepper, salt, onion powder and paprika. Mix together. Dip cutlets in flour, egg and then finally in the panko, pressing it into the sides.
  3. Add olive oil to a large frying pan over medium high heat. Once hot, add cutlets. Cook until golden brown about 3 minutes. Flip over and cook for another 3 minutes.
  4. Transfer pork to baking sheet. Cook until done all the way through, about 10 minutes.
  5. Meanwhile make the relish. Chop up cherries and jalapeno, only keeping ½ of the seeds. In a small bowl, mix cherries, jalapeno and rice wine vinegar together.
  6. Top pork cutlets with relish. Serve with a simple salad. ENJOY!

 

Simple Shrimp Scampi

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This is one of my favorite comfort foods. It also doesn’t hurt that it is super quick to make. I made this quite a bit in college as well as it is a crowd-pleaser. The key here is to make sure the shrimp is cooked properly. Do not overcook the shrimp! They will taste like rubber. I have step by step pictures to help you make sure that this is a great pasta dish.

Clean and season the shrimp with salt, pepper and lemon herb old bay seasoning.

Start to caramelize the onions in the frying pan and then add the shrimp directly on top. The shrimp should take no more than 30 seconds per side. Once the shrimp turns pink on one side, flip it over and once they curl up, you know they are done.

The shrimp once cooked. Note how the shrimp are pink and curled. You really have to watch the shrimp as they cook quickly.

 

Once the shrimp are removed, deglaze the pan with white wine, chicken broth and lemon juice.

Place two of the lemon rinds in the sauce. This gives it the super lemony flavor.

Here is a new tip I just learned: If you want to slightly thicken a sauce, coat your butter in flour.

When you add the flour coated butter to the sauce, as it melts it will slightly thicken the sauce.

Once the sauce and pasta is finished, drain and add the pasta to the sauce. Toss the pasta with the sauce and let it sit for a few minutes so that the pasta will absorb the sauce a bit. Then add shrimp and toss together.

Simple Shrimp Scampi
 
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Juicy Shrimp with Whole Wheat Pasta in a Lemon White Wine Sauce.
Author:
Serves: 2
Ingredients
  • 1 Lb (21-25 Count) Shrimp, cleaned, shelled and de-veined
  • 1 TSP Pepper
  • 1 TSP Salt
  • 1½ TSP Lemon Herb Old Bay Seasoning
  • 1½ TBSP Olive Oil
  • 3 Lemons, Juiced and divided
  • 6 cloves garlic, minced
  • ½ yellow onion, finely chopped
  • ½ cup Dry White Wine
  • 2 cups Low Sodium Chicken Broth
  • 1 TBSP Unsalted Butter
  • 1 TBSP Flour
  • 16 oz Whole Wheat Spaghetti
  • ¼ cup Flat Leaf Parsley, Chopped
Instructions
  1. In a small bowl, toss the shrimp with the pepper, salt and old bay seasoning.
  2. Add olive oil to a large frying pan over medium high heat. Once hot, add onion and garlic. Stir and cook until fragrant, about 30 seconds. Add shrimp on top of garlic, onion mixture in a single layer. Cook shrimp till pink on one side, about 30 seconds and then flip to the other side. Shrimp are done as they just turn pink and begin to curl. Remove and squeeze ½ a lemon over the shrimp and set aside.
  3. Once shrimp are removed, degalze pan with white wine, chicken broth and the rest of the lemon juice. Bring to a simmer and reduce sauce by half, about 10 minutes.
  4. Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to box instructions. Drain pasta.
  5. Coat butter in flour. Add to the sauce and stir until melted. Turn heat to low and add pasta. Toss pasta with sauce and let sit for 1 minute to let pasta soak up sauce. Add shrimp and toss together. Garnish with parsley. Remove from heat and serve. ENJOY!

 

Pesto Veggie Pizza

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I have been making homemade pizza for a while, but it has taken me a few tries in order to get it right. Here I show you step by step what took me a while to figure out. Your family will not miss the meat with the all veggie pizza.

Mix the yeast with warm water and honey. Let sit for 5 to 10 minutes until foamy.

This is what the yeast looks like when it is ready and foamy.

The dough before it is kneaded. It should be slightly sticky.

Add onto a floured surface and knead for 5 minutes. To knead dough, first push the dough away with the heel of your hand.

Then pull the dough back toward you.

Roll it over and then start over again. Make sure to add flour as the dough gets sticky.

The dough will be finished being kneaded when it is no longer sticking to your hands. Make sure not to over knead the dough, as it will become tough. You may add about 1/4 cup of flour to the dough before it is finished.

In a greased bowl, place dough and cover with plastic wrap.

The dough once it is completely risen and ready to use.

Add the pasta sauce. Make sure to leave a large edge around the perimeter.

Add the dollops of pesto.

Add the cheese and the bell peppers.

Add the red onion.

Sprinkle the olives over the top and then place in the oven.

While pizza is cooking, place tomatoes on a paper towel to get rid of excess water.

Pesto Veggie Pizza
 
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Fluffy crust with a pesto tomato sauce combo topped with a mountain of veggies.
Author:
Serves: 4
Ingredients
  • FOR THE CRUST:
  • 1 packet active dry yeast
  • 1 cup warm water
  • 1 TBSP Honey
  • 2¾ cups flour, divided
  • 2 TSP Salt
  • 2 TSP Garlic Powder
  • 2 TSP Onion Powder
  • 2 TSP Italian Seasoning
  • 2 TBSP Olive Oil
  • ¼ cup cornmeal
  • FOR THE TOPPINGS:
  • ½ jar tomato sauce
  • 1½ cups shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 4 TBSP Pesto
  • 1 bell pepper, diced into bite sized pieces
  • 3 tomatoes, thinly sliced
  • ¼ red onion, thinly sliced
  • 1.5 oz black olives
  • ¼ cup shredded Parmesan
Instructions
  1. Make the dough. Mix the yeast with the water and honey in a large bowl. Let sit for 5-10 minutes until the yeast mixture becomes fluffy. Then add 1½ cups of flour to the yeast mixture and mix together. Add the olive oil, salt, garlic powder, onion powder and Italian seasoning to the mixture. Stir until evenly combined.
  2. Then slowly add 1 more cup of flour to the mixture. Combine till a dough is formed. Turn out dough onto a floured surface. Knead the dough with the heel of your hand, then pull forward and repeat. Continue, while slowly adding the last ¼ cup of of flour to the dough. Kneading should take about 5 minutes and dough should be very slightly sticky. Make sure not to over knead.
  3. Place dough in a large greased bowl and cover with plastic wrap. Place bowl in a place with no drafts, such as the microwave or a cold oven. Let sit until dough rises in size, about 3-4 hours.
  4. Once ready to make pizza, preheat oven to 450 degrees Fahrenheit. On a large rimmed baking sheet, sprinkle cornmeal evenly over the bottom of the pan. Place dough on baking sheet and with fingers gently spread the dough to the size of the pan.
  5. Using a spoon, spread the pasta sauce evenly over the dough, leaving a wide berth around the edges. Add dollops of pesto to the pizza.
  6. Sprinkle mozzarella and cheddar cheese over the pizza. Evenly place bell pepper, red onion and olives on pizza. Sprinkle Parmesan cheese over the top.
  7. Place in oven and cook for 15 minutes, rotating ½ way through. Crust should be golden brown and cheese should be bubbling.
  8. Top the pizza with fresh tomatoes. Serve and enjoy.

 

Turkey Kofta Pitas

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Koftas are essentially Middle Eastern Mini Meat loafs. Usually is it made with beef, I lightened it up with ground turkey.  Place those turkey koftas in whole wheat pitas for a healthy, filling meal.

Mix the ground turkey with the spices, egg, parsley, onion and garlic.

Make the turkey into small patties. They should be about 1 1/2 inches wide.

Add the patties to hot oil and cook 4 minutes per side on medium high.

Flip over and cook on the other side.

Slice the tomato and red onion and chop parsley. Make tzatziki and put out hummus.

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Turkey Kofta Pitas
 
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Moist Spiced Turkey patties in a whole wheat pita with tomato, red onion, parsley, tzatziki and hummus for a great light meal.
Author:
Serves: 4
Ingredients
  • FOR THE KOFTAS:
  • 20 oz ground turkey
  • ½ yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 TSP Cumin
  • 1 TSP Pepper
  • 1 TSP Salt
  • 1 TSP Coriander
  • 1 TSP Turmeric
  • ¼ cup parsley, chopped
  • 1 egg
  • 2 TBSP Olive OIl
  • FOR THE tzatziki:
  • 2 TSP Dill, Finely Chopped
  • ½ lemon, juiced
  • 1 TSP Pepper
  • ½ cup nonfat greek yogurt
  • FOR THE PITA:
  • 8 whole wheat pitas pocket halves
  • 1 tomato, cut into ¼ inch slices, then halved
  • ¼ cup parsley, chopped
  • ¼ Red Onion, thinly sliced
  • ¼ cup hummus
Instructions
  1. Mix the ground turkey with the remaining ingredients. Make sure they are evenly distributed. Make into 1½ inch wide patties.Add olive oil to frying pan to medium high heat. Once hot, place some of the turkey patties and cook 4 minutes a side. Cook in batches until all are finished. Set aside.
  2. Meanwhile, make tzatziki. In a small bowl, add greek yogurt, and the remaining ingredients. Refrigerate until ready to use.
  3. To make pitas, place 2 turkey patties into each pita pocket half. Add ½ a tomato, a few slices of red onion, some parsley, tzatziki and hummus. Enjoy!

 

Stuffed Breakfast Potatoes

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Finding quick, easy and family pleasing meals is one of the most difficult things to find. These potatoes are great for breakfast, but you can also serve them as a quick weeknight meal. Tomatoes, green onion, spices and bacon mix with a baked potato for a satisfying meal.

 Chop up the tomatoes and green onions. I always try to throw in veggies when possible. Your picky eats wont complain about eat this tomato when it tastes like bacon. I mean really, who doesn’t like bacon.

Here is the easiest way to cook bacon. Place 2 sheets of paper towel on a plate. Place 4 slices on top. Cover with 2 more sheets of paper towel and microwave for 1 minute per piece of bacon, or 4 minutes total. If you want super crunchy bacon, you may need to cook it 30 seconds more. No splatter! No mess!

Crack the eggs into a bowl and whisk till bubbles form. This adds air to the eggs and makes them fluffy.

 Once the baked potatoes are cooked, slice them in half. Be careful because these are usually very hot.

Scoop out the majority of the potato, but still leaving a layer of potato in the skins.

 In a medium bowl, add potato, bacon, tomatoes, green onion, spices, cheese Greek yogurt. This will make the potato so creamy and delicious.

Add the filling back into the potato. Divide and top with egg and more cheese. Then place back in over for 2 more minutes to melt the cheese and then serve!

Stuffed Breakfast Potatoes
 
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Creamy potato stuffed with bacon, tomato, green onion, cheese, greek yogurt and spices. Top with scrambled egg and more cheese for a perfect breakfast or quick dinner.
Author:
Serves: 4
Ingredients
  • FOR THE POTATO:
  • 2 large russet potatoes
  • 4 slices of bacon
  • ½ cup cheese, divided
  • ¼ cup green onion, chopped
  • ¼ cup tomato, chopped
  • 6 TBSP Plain Nonfat Greek Yogurt
  • 1 TBSP Sriracha
  • 1 TSP Garlic Powder
  • 1 TSP Chili Powder
  • 1 TSP Pepper
  • 8 eggs
  • FOR THE GARNISH:
  • Plain Nonfat Greek Yogurt
Instructions
  1. Preheat oven to 400 degrees.Make the baked potatoes. Wash and poke the potatoes with a fork at least 3 times. Place in microwave and cook for 9 minutes. Place in oven to crisp skin.
  2. Meanwhile, cook bacon. Place 2 sheets paper towel on plate. Place 4 slices of bacon on top of paper towels. Place 2 more paper towels on top of the bacon. Cook in microwave for 4 minutes and add 30 more seconds if you want crispy bacon.
  3. Crack and whisk eggs in a medium bowl till air bubbles form so that the eggs are fluffy. Add to a frying an over medium high heat. Cook until eggs are slightly underdone. Remove from heat.
  4. Take potatoes out of oven. Slice in half and scoop out most of the potato leaving a thin layer on the skin. Place potato in a medium bowl. Add tomatoes, green onion, greek yogurt, spices, sriracha and ¼ cup cheese cheese. Break up bacon and add to mixture. Stir till evenly combined.
  5. Scoop back into potatoes evenly and divide egg and place on top of each potato. Sprinkle remaining ¼ of cheese over each potato. Place in oven and cook until cheese melts, about 2-4 minutes.