E-E-E-EGGS? *shreaks*

Eggs.

What does that word bring to your mind?

Is it fear, anxiety, compulsive calorie counting?

Or do you feel a strong fondness for this incredible edible?

I happen to like the egg. No I love the egg! In my mind the health benefits far out weigh the health consequences. Please note: I did not say I only like the egg whites. I said I love the whole egg, the yellow part and all.

Why I'm so fond of the egg: The egg is cheap. And, they're rich in protein, monounsaturated fat (the good kind), and this little guy packs nutrients that promote eye health! Yeah, they do all of that.

The recipe possibilities for eggs are endless. Here is a heart-healthy spin on an old classic.

Juevos Rancheros con...Oatmeal ??


That's right. I made this after a run. The original recipe called for corn tortillas, which I used. However, for me, corn tortillas do not pack a satiating punch. So I though, "Hmmm egg, usually a breakfast food...I know oatmeal!"

Ingredients:

• 2 eggs (140 calories)
• 2 corn tortillas (100 cal.)
• 1/2 cup oats (140 cal)
• 1/4 cup salsa (25 cal)
• Kale for Kale Chips

Directions (requires basic cooking skills). Preheat oven to 400. Place the corn tortillas on and rinsed and dried kale on a cooking sheet. Keep an eye on the kale, as it should cook quicker than the tortillas. You'll have to pull the kale out before the tortillas finish. I did not keep track of the time, but the tortillas will be nice and crispy when they are finished.

While the kale and tortillas are baking. Fry the eggs over easy and put 1/2 a cup (or less) in a bowl with water. Microwave oats for 3.5 minutes (or follow package directions). When oats are finished add a pinch of chili powder, and a little garlic powder and salt.

When the tortillas are nice and crispy, layer on the tortillas, oats, salsa and eggs. Top the kale and juevos with a little hot sauce for an added zing.

I enjoyed this meal. It was filling, low in calories and rich in nutrients!

CHANGES: Next time, I will go with less oat meal. Maybe like 1/4 cup. Also, when I make this again, I am going to try to not break one of the yokes. The runnier the yoke on this one, the better!

Check this out:

I want to point you all in the direction of a really great article on thatsfit.com. Check out, "The Poor Misunderstood Egg." I couldn't help but nod my head in agreement and think AMEN to myself every now and then. :)

Until next time my peeps.

--Shawnee

Paper Plate Omelets!

No, not an omelet made out of a paper plate, an omelet made entirely on a paper plate! My coworkers looked at me like I was crazy when I told them this, but I am not.

Now I've never seen this before, so I am claiming it as my own. I hope this idea becomes just as big in the blogosphere as the peanut butter jar oatmeal. (Just a note, blogger is being weird, so I am just going to list all my pics at the bottom, sorry.)

First the paper plate: it should be one of those slick, dixi type plates with a good lip. Next, spray the plate really well with non stick spray. I like crisco.

Crack two eggs (I used Eggland's Best) right on to the plate. Lightly and carefully whisk eggs until blended. Microwave the egg mixture for about one minute, it probably won't be cooked all the way through. Add filling of choice. I did spinach and tomatoes. Cook the egg mixture for another 30 seconds to one minute. Using a spatula, fold over. Eat and enjoy.

I had mine this morning with some homemade Apple Pecan Bread, which is not perfected, so maybe I will share that later. See pictures below.

Blessings,

Shawnee

Prosciutto Wrapped Italian Turkey Patties: Because sometimes I do things

Sometimes I do things. And sometimes I get ideas.

This idea came to me at work, because sometimes I think of things other than what I am doing (or supposed to be). I usually think about food. Of course it doesn't help that an avid foodie (hi Alli) sits in the cubicle across from me. This new recipe is a combination of stuff in my fridge and a "Big Bite" from Guy's Fieri's show on the Food Network.

Prosciutto Wrapped Italian Turkey Patties

(Please excuse the name...I got nothin.)

The ingredients:

• 1 pound of low fat ground turkey
• 1/2 cup of sun dried tomatoes
• 1/2 cup Parmesan cheese
• 3/4 cup spinach
• Prosciutto (enough to wrap each patty)
• 1 tsp Worcestershire sauce
• 1 tsp Garlic Powder
• 1 Eggland's Best Egg

I was originally going to use the above ingredients to make turkey burgers and stuff pitas with the burgers. But I went to World Market and found precooked polenta, and I thought that might be an interesting alternative.
I also purchased the prosciutto at World Market.

To make the patty mix the turkey burger, chopped spinach, chopped sun dried tomatoes, Parmesan cheese, Worcestershire sauce and garlic powder together.

Oh and don't forget an egg! Smoosh it all together until well blended.

Form small patty's together in the palms of your hands (I used a clean coffee scoop to measure the patties). Then, slice your prosciutto lengthwise in half and wrap around each patty. I actually didn't make all the patties with prosciutto, as I wasn't sure how they would turn out. I recommend with the prosciutto.

I got the idea to wrap the turkey with the prosciutto from an episode of "Guy's Big Bite" where he ate dove wrapped in bacon. The bacon helps to prevent the bird from drying out. I figured, turkey is usually dry, maybe this will help...It did.

Fry the patties until cooked through. Cover the patties to keep warm, while you fry the polenta. I have never eaten polenta, nor cooked it. The package said that 2 1/2 slices of polenta was one serving and that you could basically heat it up however you wanted to.

For a sauce I just used some Hunts stewed tomatoes, garlic and basil. I honestly felt like the tomato chunks were too much. A pured sauce would have been better.

Serve with the polenta on the bottom, tomato sauce and the patty on top. Garnish with a sprinkle of Parmesan cheese and some sliced spinach (basil would have been fabulous!).

There you have it folks, another new recipe...by me!

Oh and by the way, Maddie wanted to say hi, and she wanted me to tell you she loves her baby. :)
*Loves and Hugs*

--Shawnee

Easy-Peasy almost Carbonara

I still can't find the cord for my cell phone to share my recipe with you. But, I enjoyed my recipe creation so much the first time, I figured, "What the heck? No husband to feed tonight, I'll make it again!"


I've only made carbonara once; about three years ago. When I named this recipe, "My take on Carbonara" that was because I vaguely remember there being egg, cheese, bacon and pasta. Mine doesn't have bacon, but adds avocado for added protein instead. So really, this isn't carbonara at all. It's "Easy-Peasy almost Carbonara."

The ingredients (This will feed one. Double for two, triple for three...you get the idea!):

• 1 ounce whole wheat rotini (1/2 cup cooked) <-- Did you know that 1/2 a cup of pasta is one serving? I always thought it was one cup?
• 1 Eggland's Best Egg
• 2 tbsp shredded Parmesan
• 1/4 Haas avocado
• Splash of milk
• Dash of salt, pepper, garlic powder and paprika.

Directions: Cook pasta until al dente. Remove from heat. Toss pasta with milk, pepper, and garlic powder. Add Parmesan to pasta last to avoid the cheese melting and creating one big cheese blobby.

Simultaneously (while pasta is cooking) fry egg until the yolk is medium-soft. Serve egg, punctured, over pasta. Add sliced avocado and a dusting of paprika.

Serve meal with lightly sauteed spinach and garlic. To make this side heat up 1 tsp olive oil with one small clove of chopped garlic. Throw in spinach, add a pinch of salt and swoosh around a bit.

I don't like squishy spinach, thus "lightly sauteed."

That's it. The point of the dish is to basically mix the egg and avocado in with the pasta. But it wouldn't look nearly as good would it?

One thing I had a problem with was keeping the rest of the meal warm while I made the side. Do you ever have that problem? Do you have any tips for keeping everything warm?

Wishing you all the warmest blessings!

-Shawnee

P.S. I made this meal using Eggland's Best Eggs provided through FoodBuzz and Eggland's Best.