Healthy Huevos Rancheros

Healthy Huevos Rancheros

Here we are, in the third week of January, how many of our resolutions are still unbroken? I admit, I did not resolve and I did not start anything because of New Years. I have, however, been trying to discover new and healthy recipes.

I have been in somewhat of a slump in the kitchen for the past couple of months. My desire to cook and find new recipes just has not been there. That’s not good for someone that writes a food article and has a food blog.

Recently it seemed that everyone I talked to was trying some new weight loss program. I have needed to do the same thing, but after years of making the same resolution, I just do not do that any longer.

I have a whole new attitude about cooking though. I have tried new recipes that are amazing and healthy. Who would have thunk that you could say that about something that’s not full of fat and calories? I’m excited again, and I can’t wait to share some of the recipes with you.  I found this recipe in one of my mom’s magazines, Diabetic Living.

Today’s recipe is for Huevos Rancheros, and it is so full of flavor and possibly the best breakfast I’ve ever had. Yes, this lover of French toast, pancakes, and scones just admitted to loving this healthy breakfast. If you would like to receive the Weight Watchers points email me at notjustsundaydinner@yahoo.com and I will send them your way.

 

Healthy Huevos Rancheros
 
Author:
Serves: 4
 
Ingredients
  • 2 tbsp. light sour cream
  • ½ tsp. lime zest
  • 1 tsp. fresh lime juice
  • 4- 5" corn tostada shells
  • ½ c. refried black beans
  • Olive Oil cooking spray
  • 4 lg. eggs
  • 2 c. fresh spinach, chopped
  • 4 tbsp. fat free refrigerated salsa, or to taste
  • 2 tbsp. Queso Cotija,
  • 2-3 tbsp. fresh cilantro, chopped
  • salt and pepper
Instructions
  1. Preheat oven to 350℉. In a small bowl combine the sour cream, lime zest, and lime juice, set aside.
  2. Place tostada shells on a large baking sheet. Spread refried beans evenly over shells. Bake 5 minutes or until beans are warm and tostada shells are golden.
  3. Meanwhile, heat a skillet and spray with nonstick cooking spray. Fry egg as desired.
  4. Top warm tostadas evenly with spinach, fried eggs, salsa, cheese, sour cream mixture, cilantro, and salt & pepper.
Notes
Weight Watchers Points=4 per serving

 

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Healthy Recipes in 2018

Healthy Recipes in 2018

I have heard of baseball players and other athletes having a slump.  A period when a player or team is not performing well or not up to expectations.  It is essentially a dry spell or a drought.  I feel like I’ve been going through a cooking slump for the past few months.  I’m sure you have been able to tell that my post has been off.  Yes, much of it was because of the holidays, but a lot of it was because I just did not want to cook! I have even considered that maybe it was time to stop Not Just Sunday Dinner.

Several weeks ago my cousin, Regina, told me about starting a new weight loss program.  Then I spoke with a friend at church who had started the same weight loss program.  Both are beautiful women, but you have to feel good on the inside, right?  I gave up on weight loss programs a few years ago.  I just started thinking that nothing would work for me so why try.  Besides, I always used my blog and newspaper articles as excuses for making food “everybody wanted.”

Talking to them this time intrigued me, and I started doing some research.  First I started looking at recipes.  I am not going to eat bland food, period. I need flavor and taste, and I typically enjoy cooking, so I knew prepackaged food or shakes were not for me.  However, the recipes I looked at sounded delicious and I thought I’d try a few. I’m now a good ten recipes in and except for a couple that I need to tweak I am totally impressed!

I have tried going in this direction in the past on NJSD, but it never lasted. It may not last this time. However, my attitude is nothing I’ve ever experienced before. I don’t have a weight loss number in mind. I don’t have a goal date in mind. I’d like the see the scales drop but most of all I feel good and I’m having fun. I am glad to be cooking healthier for the family and myself. I’ve always loved sharing my food discoveries with you, and I am now excited about sharing these new recipes that I try.

I hope you look forward to this new journey! I know for sure that I will post the Weight Watchers points for the new recipes. I have not decided if I will post nutritional values yet. If I can find a way to add them easily, I will.

I’d love to hear what you think about this?  Do you look forward to healthy recipes and if so, what kind of recipes would you like to see?  Main Dishes for the family, snacks, breakfast?  Please, let me know how you feel, because if I’m not sharing things you want to see I’m wasting my time.

Love,

 

Amye

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Fresh Cranberry Salad

For a Thanksgiving meal to be complete, cranberries are just as important as the turkey, in my opinion.  Aunt Ruby’s Fresh Cranberry Salad is one of my all-time favorites.  It was on the holiday table at most of our Bolton family Thanksgiving dinners when I was growing up.  
 
When I was old enough to be interested in the recipe, I pretty much had to take an oath that I would never share the recipe.  As it turns out my aunt had given it to my mother in confidence, and my mother made me promise, just as she once had, never to share it.  
 
Time has gone by, and my aunt passed several years ago.  I think I’m safe in sharing it now.  In fact, I think it would make her smile to know that I was sharing it with my readers now.  Preparing this recipe and many others passed down through the years is just one way to keep their memories close.
Our holiday dinner table seems to be missing a few more every year.  I miss each of them terribly, but the memories I have of our wonderful times together warms my heart year-round.  Give thanks for those you love most of all, and I wish you all a blessed Thanksgiving!
5.0 from 1 reviews
Fresh Cranberry Salad
 
Author:
 
Ingredients
  • 1 c. boiling water
  • 2 (3-oz.) boxes strawberry Jello
  • 1 c. granulated sugar
  • zest of 2 lg. oranges
  • 2 lg. oranges
  • 1 (20-oz.) can crushed pineapple in juice, undrained
  • 2 c. cranberries, ground in food processor or blender
  • 1 crisp, red apples, finely chopped
  • 1 c. pecans, finely chopped
Instructions
  1. In a large bowl pour boiling water over Jello and sugar, mix to dissolve.
  2. Zest oranges and add to Jello mixture.
  3. Place the oranges horizontally on the cutting board. Slice off both ends of the oranges. Stand the orange up on one of the cut ends. Cut the orange peel and pith off around the entire orange, from top to bottom, so the fruit is exposed. Hold the orange over a bowl to collect juice. Place your knife in between the segments of the oranges and cut each section away from the membranes, so no pith or membrane remains on the pieces of fruit. Squeeze all juice from remaining orange. Chop orange pieces finely and add to Jello mixture.
  4. Stir in pineapple, ground cranberries, apple, and pecans. Mix well and refrigerate.
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Aunt Sara’s Cranberry Bread with Cranberry Butter

 

cranberry bread with cranberry butter 2

 

Cranberries are finally available! I have been looking forward to this for months now. Cranberries are a seasonal treat that I enjoy.  I try to freeze a few bags when they are in season, but apparently, I forgot to do that last year.

I always say that my best recipes were passed to me by friends and family!   This family gem is no different.  Cranberry Bread with Cranberry Butter is one of my favorites. It’s delicious warm out of the oven, but my favorite way to have it myself is lightly toasted and served warm with this flavorful butter.

With many planning for Christmas already, this bread makes a thoughtful and lovely gift.  It’s also wonderful to take to parties and gatherings during the holiday season.

Aunt Sara's Cranberry Bread with Cranberry Butter
 
Author:
 
Ingredients
  • Bread:
  • ¾ c. orange juice
  • 1 egg, beaten
  • 2 tbsp. vegetable oil
  • 2 c. all-purpose flour
  • ¾ c. sugar
  • 1½ tsp. baking powder
  • 1 tsp. salt
  • ½ tsp. baking soda
  • 1 c. chopped fresh cranberries
  • ½ c. chopped pecans or walnuts
  • Butter:
  • 1 c. fresh cranberries
  • 1 c. sugar
  • ½ c. butter
  • 1 tbsp. lemon juice
Instructions
  1. For the bread: Preheat oven to 350℉. Grease and flour a 4 x 8-inch loaf pan and set aside.
  2. In a small bowl, mix together orange juice, egg, and oil. In a separate bowl, mix together the flour, sugar, baking powder, salt, and baking soda. Add the wet ingredients to the dry ingredients, stirring until moist. Fold in the cranberries and nuts. Pour into prepared pan. Bake 50 to 60 minutes or until a toothpick inserted into center comes out clean. Serve with Cranberry Butter.
  3. For the butter: In the bowl of a food processor, pulse the sugar and cranberries until chopped well. Add butter and lemon juice and pulse just enough to mix well.

 

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Broccoli Casserole

Broccoli Casserole

Holidays are the times that I feel most nostalgic.  At Thanksgiving that means I like to see certain dishes on the table.  Turkey, of course, with dressing and cranberries in some form, sweet potato casserole, and always a broccoli casserole!  Until recently it was about the only time of the year that I made casseroles.

As a young cook I always made a broccoli casserole to take to family dinners.  Broccoli casseroles and Five Cup Salads were my specialities back then.

Many broccoli casseroles call for frozen broccoli.  I prefer fresh broccoli.  Don’t cook the broccoli to mushy, but cook it slightly past tender crisp.  I always tend to be heavy handed on the cheese, and the end result is delicious!

 

Broccoli Casserole
 
Author:
 
Ingredients
  • 1 lb. fresh broccoli florets
  • 1 c. mayonnaise
  • 1 small onion, finely minced
  • 1 can cream of mushroom soup
  • 2 eggs, beaten
  • 1 c. shredded Cheddar cheese
  • 1 sleeve Ritz crackers, crushed
  • ¼ c. butter, melted
Instructions
  1. Preheat oven to 325℉. Spray baking dish with nonstick cooking spray and set aside.
  2. Chop broccoli into large bite-size pieces. Steam broccoli to just past tender-crisp, set aside.
  3. Combine the mayonnaise, onion, mushroom soup, and eggs until blended. Stir in the broccoli and cheese and pour into prepared baking dish.
  4. Mix crushed crackers with melted butter. Sprinkle over the casserole.
  5. Bake at 325℉ for 30 minutes or until brown.

 

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