I will be adding recipes I make from time to time. I have been working on making the foods I love to eat a bit more healthy. I will take a picture of the plate along with the recipe. I like changing recipes to suit me and it makes cooking a lot more fun. Starting out my beginning photo’s may not be the greatest but that is something I will work on to get better. Enjoy!
Breakfast (egg, toast, & grapes)
1 egg plus 1 tbsp milk beaten
1/4 cup bell peppers
1 tbsp onions
1 tbsp cheddar jack cheese
Salt & pepper
Sauté bell pepper and onion until tender, add beaten egg and cook until done. Add cheese and enjoy.
I had grapes and sprouted whole grain bread with a pat of butter.
Overview | Step by Step
Tortilla Pizza, (sausage, peppers, & onions)
1 Multi Grain Tortilla- Burrito Size
2 large vine ripe tomatoes
5 dates pitted
1⁄2 cup fresh herbs chopped
basil (a mixture of – parsley, thyme and oregano)
1⁄2 cup turkey sausage
1 red pepper diced
1 onion diced
1 jalapeno diced (optional)
1 garlic clove minced
4 slices fresh mozzarella (a low fat cheese)
Sea Salt & Pepper
1 Preheat the oven to 425
2 To make the sauce- add the tomatoes, dates, garlic, fresh herbs, 1 tablespoon Olive oil and a pinch of salt & pepper to a blender or food processor. Blend until smooth. Set aside.
3 Heat a skillet over medium , add turkey sausage, peppers and onions. Cook until sausage is done.
4 Place tortillas on a sheet pan, top with sauce, mozzarella and the sausage peppers mixture.
5 Bake for 10 minutes or until edges are crispy.
Bell Pepper Taco Skillet
Serves 4 – Serving size – 3 inch slice
– For the fajita seasoning
– For the skillet
1⁄4 teaspoon cayenne pepper
1 teaspoon chili powder
1⁄4 teaspoon garlic powder
1⁄2 teaspoon sweet paprika
1⁄2 teaspoon smoked paprika
1⁄2 teaspoon onion powder
1⁄4 teaspoon ground cumin
1⁄4 teaspoon salt
1⁄4 teaspoon dried oregano
1 large ear of corn strong>Skillet
8 ounces 90/10 lean ground beef
3 large cloves garlic minced
1⁄2 teaspoon dried oregano
1 tbsp. olive oil
1 small yellow onion
2 medium Roma tomatoes seeded and chopped
3⁄4 cup Mexican blend cheese
1 medium avocado thinly sliced
1 tablespoon chopped fresh cilantro
– Mix together all the fajita seasoning ingredients in a small bowl. Set aside.
– Place the corn in a medium pot, and add water to cover along with a pinch of salt.
– Bring to a boil, cook for 2–3 minutes, until fork-tender, and drain.-
– While the corn cooks, place a 12-inch cast-iron skillet with a lid over medium
heat. When water flicked onto the skillet sizzles, add the beef. Season with salt
and pepper. Add the garlic and oregano, and cook for 10 minutes or until the meat
is browned, breaking it up with the back of a spoon as it cooks. Remove it from
the skillet, and set aside.\r”
– Add the olive oil to the skillet, and increase heat to medium-high. When the oil
is shimmering, add the onion and bell peppers, and cook for 5 minutes, or until
the vegetables begin to soften.\r”
– Return the beef to the pan, and add the tomatoes and 1 tablespoon of the fajita
seasoning. Toss together, and cook for 2–3 minutes. Slice the corn kernels off the
cob, then add to the skillet. Sprinkle the cheese over the top. Cover and cook for
5–7 minutes, or until the cheese melts.
Uncover the skillet, and garnish with the avocado slices and cilantro. Serve immediately.
Nutrition Information –
Per serving: Calories: 327; Total Fat: 22g; Saturated Fat: 8g; Monounsaturated Fat: 9g; Cholesterol: 56mg; Sodium: 431mg; Carbohydrate: 21g; Dietary Fiber: 7g; Sugar: 6g; Protein: 19g\r” ‘Nutrition Bonus: Potassium: 734mg; Iron: 10%; Vitamin A: 83%; Vitamin C: 299%; Calcium: 23%’