Eggs With Polenta

 

Eggs With Polenta

Eggs With Polenta

 

1 tbsp butter

⅓ cup tomato, chopped

½ cup onion, chopped

1 clove garlic, chopped (1 tsp)

½ tsp sugar

½ cup Creamy Cheesy Polenta, chilled

1 egg

 

Melt butter in a saute pan over medium heat.  Add tomatoes and onions.

When onions and tomatoes begin to simmer, turn the heat down to low.  Add garlic and sugar.  Cook for 30 minutes, stirring occasionally.   Remove from the pan, cover to keep warm and set aside.

Coat pan with cooking spray and turn heat up to medium.  Form the chilled polenta into a patty and place in the pan.  Cook until brown and carefully flip over.

Crack the egg into the pan beside polenta.  Cook to desired doneness, flipping once.

Remove polenta to a plate, top with egg and tomato/onion mix.  Serve immediately.

1 serving, 340 calories

 

Quick and Easy Homemade Pancakes

 

Quick and Easy Homemade Pancakes
Quick and Easy Homemade Pancakes

Quick and Easy Homemade Pancakes

 

1 cup flour

2 tbsp sugar

2 tsp baking powder

½ tsp salt

1 tsp vanilla

2 tbsp melted butter

3/4 cup milk

1 egg

 

Heat a large skillet or griddle on the stove over medium heat.

In a small bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together vanilla, butter, milk and egg. Add milk mixture to flour mixture and whisk just until moistened. Do not over mix (a few lumps are fine).

Coat skillet with cooking spray and pour batter by ¼ cupfuls into the pan. Cook until the surface of the pancake has some bubbles that have just begun to pop (about 2 minutes). Flip pancake and cook until the other side is browned (1-2 minutes). Pancakes will quickly over brown so don’t leave them unattended!

Serve warm with syrup, jam, sugar or other desired toppings.

 

6 pancakes, 165 calories per pancake

Hack: Pancakes can be frozen for up to 3 months. Allow to cool, lay on a baking sheet in the freezer for 30 minutes or until frozen. Transfer to freezer-safe bag or container and seal tightly. Reheat from frozen using oven, microwave or toaster.

 

 

Curry Barley with Cranberries, Raisins and Pecans

 

Curry Barley with Cranberries, Raisins and Pecans

Curry Barley with Cranberries, Raisins and Pecans

 

1 tbsp olive oil

¾ cup onion, chopped

2 cloves garlic, minced (2 tsp)

1½ tsp curry powder

½ tsp turmeric

½ tsp allspice

¼ tsp salt

⅛ tsp pepper

3 cups chicken broth

1 cup dried pearl barley

⅓ cup cranberries

⅓ cup raisins

⅓ cup pecans, coarsely chopped

 

Heat oil in a skillet over medium heat.  Add onions and saute until crisp-tender, about 4 minutes.  Add garlic and saute for an additional 2 minutes.

Stir curry, turmeric, allspice, salt, pepper and chicken broth. Bring to a boil.

Add barley, cranberries and raisins.  Reduce heat to medium-low, cover and simmer for 40 minutes or until barley is tender and all water is absorbed.

Remove from heat and allow barley to stand, covered, for 10 minutes.  Stir in pecans and serve immediately.

6 servings, 200 calories per serving

Hack:  Leftovers can be stored in the fridge for up to one week or frozen for up to 3 months.

 

Cinnamon Brown Sugar Oatmeal with Raisins

Cinnamon Brown Sugar Oatmeal with Raisins

Cinnamon Brown Sugar Oatmeal with Raisins

 

½ cup milk

½ tsp vanilla

1 tbsp raisins

¼ cup old-fashioned rolled oats

2 tbsp brown sugar

⅛ tsp cinnamon

 

Measure milk, vanilla and raisins into a small saucepan and bring to boil over high heat.

Stir in oats, brown sugar and cinnamon and bring back to boil. Turn heat down to medium and cook for 5 minutes, stirring occasionally.

Cover the pan and let oatmeal stand for 3 minutes. Serve immediately.

 

1 serving, 250 calories per serving

 

 

Scrambled Egg with Spinach, Tomato and Onion

Scrambled Egg with Spinach, Tomato and Onion
Scrambled Egg with Spinach, Tomato and Onion

Scrambled Egg with Spinach, Tomato and Onion

 

½ sweet onion, chopped

¾ cups vegetable broth

8 ounces frozen spinach

1 tomato, chopped

Balsamic Vinegar to taste

Salt to taste

2 eggs

Splash of milk

Cooking spray

 

Place onion in a saute pan with ¼ cup broth. Cook over medium-low heat until onions are soft and golden. Add vegetable broth as needed, ¼ cup at a time. Add spinach and tomato. Turn up the heat to medium and simmer until most of the liquid is gone. Add balsamic vinegar and salt to taste. Remove to plate.

Add eggs and milk to a small bowl and scramble with a fork. Spray saute pan with cooking spray. Add eggs and cook to desired doneness. Add salt and pepper to taste. Remove to plate with spinach mixture and enjoy!

One serving, 297 calories