Archive for RECIPES

3 Super Salads That Don’t Suck

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Honey Lime Chicken Here

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Items Used In This Video
Julienne Peeler

Today Sara Lynn Cauchon celebrates Spring with 3 Superfood Salads!

Super 7 Salad
1 cup finely chopped kale
1 cup finely sliced red cabbage
1 cup finely shredded Brussels sprouts
1 cup finely chopped broccoli
1/2 cup blueberries
1/3 cup slivered almonds

Dressing:
1/2 cup plain yogurt
3 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon poppy seeds
Salt and freshly cracked black pepper

In a small bowl, whisk together the yogurt, vinegar, honey, poppy seeds, salt and pepper.
In a larger bowl, toss together the kale, cabbage, Brussels sprouts, blueberries and the poppy seed dressing. Top the salad with the blueberries and almonds.

Tangled Sesame Salad
Salad:
2 English cucumber, julienned
2 carrots, peeled and julienned
1 mango, pitted, peeled and julienned
1 red bell pepper, julienned
1 green onion, finely sliced for garnish
Sesame seeds for garnish

Dressing:
2 tablespoons tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 lime, juiced
1 tablespoon sesame oil
1 tablespoon agave
1 garlic clove, grated
1 teaspoon freshly grated ginger

In a small bowl, whisk together all of the dressing ingredients.
In a large bowl, toss together the cucumber, carrot and pepper. Pour the dressing over the salad and garnish with sesame seeds and green onion

Spring Inspired Green Salad
6 cups arugula
2 cups chopped steamed asparagus
2 cups steamed snap peas

Dressing:
3 tablespoons olive oil
2 tablespoon white wine vinegar
1-2 teaspoons agave or honey
1 teaspoon Dijon mustard
1/2 finely minced shallot
1 teaspoon freshly chopped dill
1 teaspoon freshly chopped parsley
1 teaspoon freshly chopped basil or tarragon
Salt and freshly cracked black pepper

In a small bowl, whisk together all of the dressing ingredients. Toss the dressing with the asparagus and snap peas.
On a large serving platter, arrange the arugula and top with the dressed asparagus and snap peas.

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3 NEW Peanut Butter and Jelly Recipes | Cookies, Oatmeal Muffins & Grilled PB&J

PB&J French Toast Roll Ups
PB&J Oatmeal
PB&J Granola
Baked Oatmeal

Frequently Used & Favorite Items

Today Sara Lynn Cauchon celebrates PB&J Day with some 3 new ways to enjoy this classic flavor combination

Grilled PB&J Sandwich
1 teaspoon butter
2 crusty French bread slices
2 tablespoons crunchy peanut butter
2 tablespoons strawberry jam or jelly
1/4 cup sliced strawberries

Spread the peanut butter and jelly over a piece of the bread. Top with the strawberry slices. Spread the butter on the outside of the sandwich. Cook over medium heat until the bread is golden and the peanut butter begins to melt.

PB&J Oatmeal Muffins
3 cups old fashioned rolled oats
1/3 cup brown sugar
2 teaspoons baking powder
2 large eggs
1 cup mashed banana
1 cup 2% milk
1 teaspoon vanilla extract
1/2 cup smooth peanut butter
1/2 cup raspberry jelly

Preheat the oven to 375ºF. Line a 24-cup muffin tin. Set it aside.
In a large bowl, whisk together the oats, sugar and baking powder.
In another large bowl, whisk together the eggs, banana, milk, and vanilla. Stir the dry ingredients into the wet and mix well. Scoop the mixture into the muffin tin and swirl in a spoonful of peanut butter and jelly into each muffin. Bake the muffins until the eggs have set and the tops are golden, 20 to 25 minutes.

Easy PB&J Thumbprint Cookies
1 cup smooth peanut butter
1/2 cup oat flour
1/2 coconut sugar
1 egg
1/2 strawberry jelly

Preheat the oven to 350ºF.
In a large bowl, mix together the peanut butter, oat flour, coconut sugar and egg. Roll the dough into 1 inch balls and place them on a parchment lined baking sheet. Using the palm of your hand, press the balls down slightly. Press your thumb into the centre of each cookie and fill with strawberry jelly.
Bake the cookies until they are golden, 8 to 10 minutes.

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Quiche 3 Delicious Ways

Tart Pan Option 1
Tart Pan Option 2
Mini Quiche Tart Pans

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Spanakopita | Spinach & Feta Quiche
4 mini premade pie crust
6 large eggs
3/4 cup cream or milk
1 tablespoon butter
1 small yellow onion, finely diced
1 garlic clove, minced
4 cups chopped baby spinach
2 tablespoons freshly chopped dill
1/2 cup crumbled feta
Salt and freshly cracked black pepper

Preheat the oven to 375ºF.
In a medium bowl or measuring cup, whisk the eggs and cream. Set aside.
Melt the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes. Add the garlic and cook until it is fragrant, 30 seconds. Add the spinach and cook, stirring occasionally, until it has completely wilted. Turn off the heat and stir in the dill. Divide and transfer the mixture into the premade pie crusts and pour over the egg mixture. Sprinkle the crumbled feta over the top.
Bake the quiche until the egg has set and the crust is golden, 25 to 30 minutes.
Serve hot or cold.

Smoked Salmon & Cream Cheese Quiche
4 small premade pie crusts
1 tablespoon Dijon mustard
6 large eggs
1/2 cup cream or milk
1/2 cup chopped smoked salmon
1/2 cup finely chopped asparagus
1/2 cup cubed cream cheese
1 tablespoon freshly chopped chives
1 tablespoon freshly chopped dill

Preheat the oven to 375ºF.
In a medium bowl or measuring cup, whisk together the eggs and cream. Set them aside.
Brush the pie crust with the Dijon mustard. Add the smoked salmon, asparagus, cream cheese and fresh herbs. Pour over the egg mixture. Bake the quiche until the eggs have set and the crust is golden, 30 to 40 minutes.
Serve hot or cold.

Bacon Cheddar Ranch Quiche
1 premade pie crust
4 large eggs
1/2 cup cream or milk
2 tablespoons ranch seasoning – Homemade Seasoning http://bit.ly/2uoYZKm
4 bacon slices, chopped
1 cup finely chopped broccoli
1/2 cup shredded cheddar cheese

Preheat the oven to 375ºF.
In a medium bowl or measuring cup, whisk together the eggs and cream. Stir in the ranch seasoning. Set it aside.
In a skillet over medium-high heat, add the bacon. Cook the bacon, stirring occasionally, until it is crisp. Using a slotted spoon, remove the bacon from the pan and set aside. Drain any excess oil from the pan and add the broccoli. Cook the broccoli until it is bright green, 1 to 2 minutes. Transfer the broccoli and the bacon into the premade pie shell. Pour over the egg mixture and top with the cheddar cheese. Bake until the eggs have set and the crust is golden, 30 to 40 minutes.
Serve hot or cold.

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WAFFLES 5 Delicious Ways | Happy Waffle Day


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Classic Waffles
1 cup flour
2 tbsp sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 1/4 cup buttermilk
3 tbsp melted butter
1 egg
1/2 tsp vanilla extract

In a medium bowl combine flour, sugar, baking soda, & baking powder. In another bowl whisk  buttermilk, butter, egg, & vanilla extract until they are well combined. Pour the wet mixture into the dry mixture & stir until it is well incorporated.

Spoon 1/2 cup of the batter into a hot waffle iron. Cook until the waffle is set & golden, 2 to 3 min. Serve immediately with butter & maple syrup.

Triple Chocolate Waffle Sundae
1 cup flour
3 tbsp cocoa powder
2 tbsp sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 1/4 cup buttermilk
3 tbsp melted butter
1 egg
1/2 tsp vanilla extract
2 tbsp mini dark chocolate chips

To serve:
Vanilla ice cream
Chocolate sauce
Whipped cream
Cherries

In a medium bowl combine flour, sugar, cocoa powder, baking soda, & baking powder. In another bowl whisk the buttermilk, butter, egg, & vanilla extract until they are well combined. Pour wet mixture into dry mixture & stir until it is well incorporated. Stir in the chocolate chips.

Spoon 1/2 cup of the batter into a hot waffle iron. Cook until the waffle is set & golden, 2 to 3 min. Serve immediately with ice cream, chocolate sauce & cherries.

Banana Bread
1 cup flour
2 tbsp sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1 banana, mashed
1 1/4 cup buttermilk
3 tbsp melted butter
1 egg
1/2 tsp vanilla extract
1/4 cup chopped walnuts

In a medium bowl combine flour, sugar, baking soda, baking powder & cinnamon. In another bowl whisk mashed banana, buttermilk, butter, egg, & vanilla extract until they are well combined. Pour wet mixture into dry mixture & stir until it is well incorporated. Stir in the walnuts.

Spoon 1/2 cup of the batter into a hot waffle iron. Cook until the waffle is set & golden, 2 to 3 min. Serve immediately with maple syrup, whipped cream & chopped walnuts.

Carrot Cake
1 cup flour
2 tbsp sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp baking soda
1/2 tsp baking powder
1 1/4 cup buttermilk
3 tbsp melted butter
1 egg
1/2 tsp vanilla extract
1/2 cup peeled & shredded carrot
1/4 cup chopped pecans

Cream Cheese Icing:
1/2 cup cream cheese
3 tbsp maple syrup

In a medium bowl combine flour, sugar, baking soda, baking powder, cinnamon & ground ginger. In another bowl whisk buttermilk, butter, egg, & vanilla extract until they are well combined. Pour wet mixture into dry mixture & stir until it is well incorporated. Stir in the carrot & pecans.

Spoon 1/2 cup of the waffle batter into a hot waffle iron. Cook until the waffle is set & golden, 2 to 3 min. Serve immediately with maple cream cheese icing & pecans.

Churro Waffles
1 cup flour
2 tbsp sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 1/4 cup buttermilk
3 tbsp melted butter
1 egg
1/2 tsp vanilla extract

Cinnamon Sugar:
1/2 cup sugar
2 tsps ground cinnamon
1/4 cup melted butter

In a medium bowl combine flour, sugar, baking soda, & baking powder. In another bowl whisk the buttermilk, butter, egg, & vanilla extract until they are well combined. Pour wet mixture into dry mixture & stir until it is well incorporated.

Spoon 1/2 cup of the waffle batter into a hot waffle iron. Cook until the waffle is set & golden, 2 to 3 min.

While the waffles are cooking, in a large bowl, whisk together cinnamon & sugar. Once the waffles are cooked, lightly brush each waffle with butter & toss it in the cinnamon sugar. Serve immediately with caramel sauce.

Birthday Cake Waffles
1 cup flour
1/4 cup vanilla protein powder
2 tbsp sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 1/4 cup buttermilk
3 tbsp melted butter
1 egg
1/2 tsp vanilla extract

In a medium bowl combine flour, protein powder, sugar, baking soda, & baking powder. In another bowl whisk buttermilk, butter, egg, & vanilla extract until they are well combined. Pour wet mixture into dry mixture & stir until it is well incorporated.

Spoon 1/2 cup of the waffle batter into a hot waffle iron. Cook until the waffle is set & golden, 2 to 3 min. Serve immediately with ice cream, whipped cream & lots of sprinkles!

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3 EASY Risotto Recipes

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Butternut Squash & Sage Risotto
2 tablespoons vegan butter or olive oil
1 small onion, finely diced
2 cups diced butternut squash
1 cup risotto rice http://amzn.to/2u1JTKx
2 tablespoons chopped sage leaves
1/2 cup white wine (optional)
4 cups vegetable broth
Salt and freshly cracked black pepper

Melt the butter in a large saucepan over medium-high heat. Add the onion and cook until it beings to soften, 2 to 3 minutes. Add the squash and season with salt and pepper to taste. Cook, stirring occasionally until the squash begins to soften, 3 to 4 minutes. Add the rice and sage leaves and cook until they the rice is translucent, 1 to 2 minutes. If using wine, pour it over the rice and add the broth. Bring the mixture to a boil then reduce to a simmer. Cook, covered, occasionally until most of the liquid has been absorbed, 20 to 25 minutes.
Enjoy immediately.

Asparagus, Leek & Goat Cheese Risotto
2 tablespoons butter
1 cup finely chopped leeks
1 celery stalk, finely diced
3 garlic cloves, minced
2 teaspoons thyme leaves
1 cup risotto rice http://amzn.to/2u1JTKx
4 cups vegetable broth
2 cups chopped asparagus
1/2 cup crumbled goat cheese
Salt and freshly cracked black pepper

Melt the butter in a large saucepan over medium-high heat. Add the leeks and celery and cook until they have softened, 3 to 4 minutes. Add the garlic, thyme and rice. Cook, stirring, for another minute. Add the broth and bring to a boil and reduce to a simmer. Cook, covered, stirring occasionally, until most of the liquid has been absorbed, 15 to 20 minutes. Stir in the asparagus and goat cheese. Cook for another 2 to 3 minutes, or until the asparagus is bright green and tender crisp.
Serve immediately.

Caesar Salad Risotto
4 bacon slices, chopped
1 small onion, finely diced
3 garlic cloves, minced
4 anchovy fillets, chopped
1 teaspoon Dijon mustard
1 cup risotto rice http://amzn.to/2u1JTKx
1/2 cup white wine (optional)
4 cups chicken broth
3 cups chopped baby spinach
1 lemon, zest and juice
1/2 cup grated Parmesan cheese
Salt and freshly cracked black pepper

Add the bacon to a hot saucepan over medium-high heat. Cook the bacon until the fat has rendered and it begins to brown, 4 to 5 minutes. Using a slotted spoon, remove the bacon and remove any excess oil. Add the onion and cook, stirring, until it becomes translucent, 2 to 3 minutes. Add the garlic, anchovies and Dijon mustard. Cook, stirring, until the anchovies begin to break down. Add the risotto rice and cook until the it becomes translucent. If using, stir in the white wine and add the broth. Bring the mixture to a boil and reduce the heat to a simmer. Cook, covered, stirring occasionally, until most of the liquid has been absorbed, 20 to 25 minutes. Turn the heat off and stir in the spinach, bacon, lemon zest, lemon juice and Parmesan. Season with salt and pepper to taste.

Serve immediately topped with more Parmesan cheese.

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4 Easy SLOW COOKER Recipes

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Pineapple Chicken

2 cups diced pineapple
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, diced
1/2 cup pineapple juice
1/2 cup chicken broth
3 tablespoons barbecue sauce
2 tablespoons soy sauce
2 tablespoons honey (optional)
3 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
4 boneless skinless chicken breasts
1 lime for garnish
Salt and freshly cracked black pepper

Place the pineapple, green pepper, red pepper and onion into the slow cooker. Pour over the pineapple juice, chicken broth, barbecue sauce, soy sauce and honey. Add the garlic and red pepper flakes. Mix everything together and top with the chicken and season with salt and pepper.

Cook until the chicken has reached an internal temperature of 165ºF, on low for 6 to 8 hours, or on high for 3 to 4 hours.

Easy French Dip Beef Roast
2 cups beef broth
1 onion, diced
3 garlic cloves, smashed
1-2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
3lb beef shoulder roast
2 thyme sprigs
2 rosemary sprigs
Salt and freshly cracked black pepper
8 bread rolls to serve
1 cup shredded provolone to serve
4 cups arugula to serve

In the slow cooker, whisk together the beef broth, onion, garlic, Worcestershire sauce, horseradish and mustard. Place the roast into the slow cooker and season with salt and pepper. Top with the thyme and rosemary. Cook on low until the beef is tender, about 8 hours.

Assemble the sandwiches with the shredded roast, provolone and arugula. Strain the remaining liquid in the slow cooker and serve with the sandwiches.

Asian Style Meatballs
1/4 cup chicken broth
1/4 cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey (optional)
1 red chili, minced
3 garlic cloves, minced
1 teaspoon freshly grated ginger
1/4 teaspoon red pepper flakes (optional)
1 1/2 lbs frozen turkey meatballs
Salt and freshly cracked black pepper to taste
2 green onions, sliced for garnish
Sesame seeds for garnish

In the slow cooker, whisk together the hoisin sauce, soy sauce, rice vinegar, honey, chili, garlic and ginger. Stir in the meatballs. Cook until the meatballs are hot and the sauce has thickened, on high for 3 hours or low for 6 to 8.

Serve immediately topped with green onion and sesame seeds.

Vegetable Barley Stew
1 cup pearl barley
1 onion, finely diced
2 carrots, diced
2 celery ribs, sliced
2 cups chopped green beans, fresh or frozen
1 green pepper, diced
2 cups quartered mushrooms
1 cup frozen peas
3 garlic cloves, minced
6 cups vegetable broth
2 cups diced tomatoes
1 teaspoon paprika
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons freshly chopped parsley for garnish
Salt and freshly cracked black pepper

Place all of the ingredients into a slow cooker and mix well. Cook until the barley has softened, on high heat for 4 hours or low for 6 to 8 hours.

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Mac & Cheese, Oven “Fried” Chicken & Creamy Coleslaw

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Birthday Cupcakes

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Macaroni and Cheese
1/4 cup butter
1/4 cup flour
2 cups milk
3 cups shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1/2 teaspoon smoked paprika
1lb cooked shell pasta
Salt and freshly cracked black pepper

Breadcrumb Topping:
1 cup panko breadcrumbs
1 tablespoon dried parsley
[1/4] cup melted butter

Preheat the oven to broil.

Melt the butter in a large skillet over medium-high heat. Add the flour and cook, stirring for about a minute. While whisking, slowly pour in the milk. Cook until the mixture has heated through stir in the cheese. Mix in the garlic powder, onion powder, mustard powder and smoked paprika. Once the cheese has melted, stir in the pasta shells. Cook until it has heated through.

Meanwhile, in a small bowl, mix together the breadcrumbs, parsley and butter. Once the pasta is hot, sprinkle over the breadcrumbs and broil until the breadcrumbs are crispy and golden.

Oven “Fried” Chicken
8-10 chicken drums, bone-in, skin-on
1 cup buttermilk
2 cups panko breadcrumbs
2 teaspoons celery salt
2 teaspoons Italian seasoning
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
Salt and freshly cracked black pepper

Arrange the chicken into a large bowl or zipper bag and pour over the buttermilk. Mix the chicken until it is evenly coated with the buttermilk. Allow the chicken to marinate in the refrigerator for at least 30 minutes, or overnight if possible.
Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
Once the chicken has marinated, in a medium bowl, whisk together the breadcrumbs with the remaining seasoning. One piece at a time, allow the excess buttermilk to drip off of the chicken and transfer it to the breadcrumb mixture. Coat the chicken drum evenly with the breadcrumbs and transfer it to the parchment-lined baking sheet. Repeat until all of the chicken drums are coated.

Bake the chicken until it is golden and has reached an internal temperature of 165ºF.

Enjoy!

Creamy Coleslaw
1/2 cup plain yogurt
1/4 cup buttermilk
2 tablespoons apple cider vinegar
2 tablespoons agave
1 tablespoons Dijon mustard
1/2 shredded green cabbage
1 cup shredded purple cabbage
2 carrot, shredded
1 shallot, finely sliced
Salt and freshly cracked black pepper to taste

In a small bowl, whisk together the yogurt, buttermilk, apple cider vinegar, agave and Dijon mustard. Season with salt and pepper to taste. Set it aside.
In a large bowl, toss together the cabbage, carrot and shallot. Top with the yogurt dressing and toss well.
Enjoy!

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3 Healthy Breakfast Wraps | Better Breakfasts

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Frequently Used & Favorite Items Here

Fajita Breakfast Wrap
1 teaspoon oil
1/4 green pepper, sliced
1/4 red pepper, sliced
1/4 white onion, sliced
1 teaspoon chili powder or fajita seasoning
1 small whole wheat tortilla
2 scrambled eggs
1 tablespoon sour cream
2 tablespoons shredded cheddar cheese
Salt and freshly cracked black pepper

Heat the oil in a skillet over medium-high heat. Add the peppers and onion and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Season with the chili powder, salt and pepper.

Assemble the wrap by layering all of the ingredients in the centre. Serve immediately topped with the sour cream and cheddar cheese.

Egg White, Spinach and Artichoke Wrap
1 small whole wheat tortilla
1-2 tablespoons cream cheese
2 teaspoon vegetable oil, divided
1 garlic clove, minced
2 cups chopped spinach
Red pepper flakes to taste
3 tablespoons chopped marinated artichoke hearts
3 large egg whites
Salt and freshly cracked black pepper

Spread the cream cheese over the tortilla. Set it aside.

Heat 1 teaspoon of oil in a skillet over medium-high heat. Add the garlic and cook until it is fragrant, 30 seconds. Add the spinach and cook until it begins to wilt, another minute. Add the red pepper flakes to taste and artichoke hearts. Continue to cook until the spinach has completely wilted and the artichoke hearts have heated through. Transfer the spinach mixture to the centre of the tortilla.

Reduce the heat to medium and add another teaspoon of oil into the skillet and add the egg whites. Cook, stirring occasionally, until the egg whites have solidified, 2 to 3 minutes. Add the egg whites to the wrap and season with salt and pepper to taste. Roll up the wrap and enjoy!

Vegan Breakfast Wrap
1 small whole wheat tortilla
2 tablespoons hummus
2 teaspoons vegetable oil
2 mushrooms, chopped
1 shallot, minced
1/2 cup crumbled extra-firm tofu
1/4 teaspoon ground turmeric
1 teaspoon soy sauce
1 tablespoon freshly chopped basil
1/3 cup sprouts
1/4 red pepper, finely sliced
Salt and freshly cracked black pepper to taste

Spread the hummus over the tortilla and set it aside.

Heat the oil in a skillet over medium-high heat. Add the mushrooms and cook until they release their moisture and begin to brown, 4 to 5 minutes. Add the shallot and cook until they begin to soften, 1 to 2 minutes. Add the tofu, turmeric, soy sauce and basil. Cook them, stirring occasionally, until the tofu is heated through. Season the mixture with salt and pepper to taste. Once hot, transfer the mixture to the tortilla and top with sprouts and red pepper slices.

Enjoy!

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3 Healthy Baked Egg Recipes | Better Breakfasts

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Shakshuka Baked Eggs
1 teaspoon oil
1 cup strained tomatoes
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon red pepper flakes
1 garlic clove, minced
2 large eggs
2 tablespoons crumbled feta
Salt and freshly cracked black pepper

Preheat the oven to 425ºF. Lightly grease two ramekins with oil. Set them aside.
In a small bowl, mix together the strained tomatoes, smoked paprika, cumin, coriander, red pepper flakes, garlic, salt and pepper.
Divide the mixture between the two ramekins and crack an egg into the centre of each. Bake the eggs until they are cooked to your liking, about 12 to 15 minutes.
Serve immediately with fresh bread.

Kielbasa Hash Brown Baked Eggs
1 teaspoon oil
1/2 cup diced turkey kielbasa
1/2 cup frozen hash brown potatoes
1/4 cup shredded white cheddar cheese
4 large eggs
1 tablespoon chopped chives

Preheat the oven to 425ºF. Lightly grease two ramekins with oil. Set them aside.
Divide the kielbasa, hash browns and cheddar cheese between the two ramekins. Create a well in the centre of each ramekin and crack two eggs into each. Bake the eggs until they are cooked to your liking, about 12 to 15 minutes.
Serve immediately topped with fresh chives.

Go Green Baked Eggs
1 teaspoon oil
1/2 cup finely chopped broccoli
1/2 cup chopped asparagus
1/2 cup finely chopped kale
1/2 teaspoon garlic powder
1/4 cup crumbled goat cheese
4 large eggs
1 tablespoon chopped chives

Preheat the oven to 425ºF. Lightly grease two ramekins with oil.
Divide the broccoli, asparagus, kale, garlic powder and goat cheese between the ramekins. Create a small well in the centre of each ramekin and crack two eggs into each well. Season the eggs with salt and pepper to taste. Bake the eggs until they are cooked to your liking, about 12 to 15 minutes.
Serve immediately with freshly chopped chives.

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Healthy Granola Cookies | 3 Delicious Ways! Vegan, Gluten-Free & Dairy-Free

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Frequently Used & Favorite Items Here

Base:
2 ripe bananas, mashed
1 cup peanut butter
1/4 cup maple syrup
1 teaspoon vanilla extract
2 cups old fashioned rolled oats

PB & J
1/2 cup chopped salted peanuts
1/2 cup dried fruit of choice

*For a fun twist, before baking, try pressing your thumb into the center of each cookie dough ball and fill it with your favorite jam!

Peanut Butter Chocolate
1/4 cup cocoa powder
1/2 cup chocolate chips or cacao nibs
1/2 cup chopped salted peanuts

Banana Coconut
1/2 cup banana chips
1/2 cup shredded coconut
1/2 teaspoon coconut extract

Preheat the oven to 350ºF.

In a large bowl, mix together the peanut butter, maple syrup, vanilla extract and bananas. Stir in the rolled oats, and desired mix-ins.

Scoop the cookies onto a parchment-lined baking sheet and using a fork, press them down slightly. Bake the cookies until they have firmed up and are lightly golden, 13 to 15 minutes.

Allow to cool for at least 5 minutes before enjoying!

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