Friday, October 2, 2015

Baked Egg Nests

My new favorite baked egg cups! I've made other egg cupcakes before but when I tried this recipe, this was it! There's a bottom layer of delicious sweet potato, topped with an egg that is soft baked with your favorite add ins on top. I'll eat a couple for breakfast or grab one for a snack, heat it up for 20 seconds and it's good to go! These are a great meal prep idea, because you don't want to fail your food options when you're hungry!

Baked Egg Nests
Lexi's Clean Kitchen

12 eggs
1 medium sweet potato
1 tsp coconut oil
Sea salt and freshly ground pepper, to taste
5 slices bacon, cooked
Blanched veggies of choice (I used asparagus)

Preheat oven to 350 and grease muffin tins extra good!
Grate sweet potato, squeeze out excess water. Mix 1 tsp oil, salt, and pepper with sweet potato. Press a little of the sweet potato mixture into the bottoms of the muffin tin. Bake for 20 minutes then remove muffin tins. Crack egg into the muffin tins over the sweet potato, add a few bacon and veggie pieces. Bake for 20-25 minutes. Allow to cool for a few minutes before removing and serving.
Store in air-tight tupperware in refrigerator, heat u p for 20 seconds in the microwave if desired.

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Wednesday, September 30, 2015

Overnight Protein Oats

 I have been eating these Overnight Protein Oats almost every morning (or for lunch) for like 6 weeks now! I just love them!! If you've never had overnight oats before imagine a delicious breakfast pudding, like a decadent dessert almost, for breakfast! The oats breakdown overnight and adding chia seeds helps thicken it all up into a nice thick consistency. Add your favorite flavors and you almost feel guilty for eating it in the morning! One morning, my son saw my glass all nice and pretty and oohed and ahhed over it, then I mentioned it was oatmeal and he turned his nose up at it lol. They are not big on oatmeal, silly kids. 

I love this in the morning because it will fill me up long enough until lunch. Sometimes I'll have something else for breakfast (for a change) and eat this for lunch! 

Overnight Protein Oats 
inspired by Daily Burn , serves 6

3 Cups gluten free oats
4 Cups unsweetened plain almond milk
2 scoops vanilla protein powder
2 TBL chia seeds
1/2 Cup slivered almonds
3 Cups nonfat plain greek yogurt, set aside
Toppings of your choice, berries, peanut butter, almond butter, bananas, nuts etc.

Combine and stir all ingredients except the greek yogurt in a large bowl. Cover and refrigerate overnight. In the morning, grab a pretty serving dish and add 3/4 Cups of overnight oats, top with 1/2 Cup greek yogurt and topping of your choice. Oats are great in the fridge for up to 6 days.

My favorite flavor is peanut butter or almond butter!

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Tuesday, June 23, 2015

Beefy Skillet Queso Dip

Hello there! Peeking in to share this delicious dip that's perfect for snacking. While out to eat the other night, they ordered this sort of dip but sadly I could not have any because they cross contaminate their chips. I used to love this, so I decided to make it at home (with more beef of course) just so I could enjoy it again. The kids said it was better than theirs!

Beefy Skillet Queso Dip 

1/4 pd ground beef
1 14 oz. can refried beans
16 oz. Velveeta Cheese, cubed
15 oz. can Hormel Chili (No Beans)
1 C. milk
2 tsp paprika
4 tsp chili powder
1/2 tsp cumin
1 TBL lime juice

Cooked ground beef in a large skillet until brown, drain. In the same skillet, combine everything and heat over medium heat. Stir frequently until cheese melts. Serve warm with tortilla chips.

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Monday, March 9, 2015

Gluten Free Biscuits and Gravy Casserole

Mr.'s favorite is biscuits and gravy so when I saw a recipe for a casserole version I just had to give it a try, gluten free of course. You can certainly make it regular by using a regular biscuit recipe  and country gravy. Feel free to even make your own gravy if you like. As a working mom, now even I cut corners. I don't get as much time in my kitchen as I like to. This will be a great dish to reheat and eat at the track when we do sleepovers! My family loves this dish as I've made it a few times since and I am finally getting around to sharing here.

Gluten Free Biscuits and Gravy Casserole

1 recipe for gluten free biscuit dough (I use this recipe)
7 medium eggs
1 pkg gluten free powdered country gravy pouch
1 lb breakfast sausage
1 1/2 C. shredded cheddar cheese blend
1/2 C.  milk
Salt and pepper, to taste

Preheat oven to 350'.
Spray a 13x9" glass baking dish. Make biscuit dough according to recipe link above. Flatten dough out a little with your hands and break into 1" pieces, place in the prepared dish. Brown the sausage and drain. Scatter the sausage over the biscuit pieces, then top with shredded cheese. Whisk eggs and milk with a little salt and pepper and pour over the biscuit mixture. Make gravy according to instructions (for that I add 2 cups hot water and 1/2 cup of milk to thin it out), and pour over the prepared layers in dish. Bake, uncovered for 45-50 minutes.

broken biscuit dough in dish

pouring on the gravy, then it's ready to bake

I used this Pioneer gluten free country gravy mix found at my grocery store (my amazon link)

this is the powdered buttermilk I used (my amazon link)

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Wednesday, December 31, 2014

Pimiento Cheese Spread

 Ahhh pimiento cheese spread! Remember that stuff from the little glass jars from like the 70s? That's what I grew up eating. We're not Southern so we never had the real deal. So this recipe came about while watching a food tv show, she made pimiento cheese for grilled cheese sandwiches and served with a homemade tomato soup. It sounded delicious so I decided to make it. I found four recipes and took something from each to combine them. As I was making it I realized it was very similar to my cheese ball recipe I've always made!

This is a versatile recipe, serve with crackers, veggies or do what I loved most...make a grilled cheese sandwich with it! I liked it best at a cool room temperature, it's easier to spread.

Pimiento Cheese Recipe 
adapted from Food Network, Southern Living, Deep South Dish and The Pioneer Woman

8 ounces cream cheese, at room temperature
2 tablespoons mayonnaise
1 TBL Dijon mustard
1 tsp. onion, finely grated
1/2 tsp. (gf) Worcestershire sauce
8 ounces sharp Cheddar, shredded
8 ounces Jack, shredded
Salt and pepper to taste
4 ounces, Sliced Pimientos, drained and diced

Combine all (except pimientos) and mix with a mixer until sooth. Stir in pimientos. Refrigerate at least 1 hour before serving. Use in celery sticks or make as grilled cheese sandwiches.

I grew up eating it in celery sticks. My kids loved these!

I used a gluten free bread for my sandwich, YUM!

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