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 firstname.lastname@example.org and I will send them your way.
Healthy Huevos Rancheros
- 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
- Preheat oven to 350℉. In a small bowl combine the sour cream, lime zest, and lime juice, set aside.
- 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.
- Meanwhile, heat a skillet and spray with nonstick cooking spray. Fry egg as desired.
- Top warm tostadas evenly with spinach, fried eggs, salsa, cheese, sour cream mixture, cilantro, and salt & pepper.
Weight Watchers Points=4 per serving
While traveling in Florida recently, Greg and I discovered the lovely little town of Venice. We enjoyed great restaurants and friendly people. One little French cafe in the downtown area was so charming that I would make the drive again just to go there.
The pastries were divine, and we ended up splitting a few things so that we could try more. While there we had a delicious puff pastry quiche that I had to recreate when we returned home. It is a simple quiche made with prosciutto and Swiss cheese, and the crust was a delicious, flaky puff pastry.
When we returned home, I had to try to recreate the amazing quiche. I would prefer homemade puff pastry crust, but the purchased frozen puff pastry that I used was a good substitute. Feel free to substitute a regular pie crust.
Puff Pastry Quiche Lorraine
- 1 sheet frozen puff pastry, thawed
- 2 tbsp butter
- 3 oz. to 4 oz. prosciutto, cut into strips
- ¼ c. finely diced onion
- 6 lg. eggs
- 1½ c. whole milk or half and half
- 2 c. grated Swiss cheese
- pinch cayenne pepper
- salt and pepper, to taste
- Thaw puff pastry in refrigerator overnight.
- Preheat oven to 425℉.
- Sprinkle a board with flour and roll out puff pastry to fit into a 9-inch pie plate. Fit pastry in pie plate and refrigerate until ready to fill.
- Melt butter in a skillet. Cook prosciutto quickly, in batches, in butter, until crisp. Remove to a paper towel lined plate.
- Saute onion in skillet, until tender, adding more butter if needed.
- In a large bowl whisk eggs and milk until well blended. Add prosciutto, onion, cayenne, salt, and pepper and stir to blend.
- Remove pastry from refrigerator and put egg mixture into crust.
- Bake at 425℉ oven for 15 minutes. Reduce oven temperature to 325℉ and continue cooking for 30 to 40 minutes or until set and lightly browned. Cool 5 to 10 minutes before serving.
Finding a low-carb breakfast, that I enjoy, has been a struggle for me. I tend to crave everything that I’m told I shouldn’t eat…French toast, scones, and muffins. I’ve never been a big fan of eggs, even though I will eat cheese eggs occasionally. Omelets aren’t my thing, and bacon or sausage is just an occasional indulgence for me. What to do, what to do?
I have been on a mission to find a way to eat eggs that I actually enjoy. Even better, it was a bonus if my family liked them too. I have tried recipe after recipe. One recipe that I hit on early was Huevos Rancheros “rancher’s eggs”. After tweaking the recipe, I now make this easy and delicious dish at least twice a week.
Traditionally, these eggs are served over fried corn tortillas with refried beans. Adjust the spices and hot pepper to your taste. I like the look of the small skillet for individual servings. However, if you want to serve a family, and you don’t have several small skillets lying around, use a 10 to 12-inch skillet and increase the ingredients to your need.
Huevos Rancheros for One
- 1 tbsp. extra-virgin olive oil
- 2 tbsp. diced onion
- Chopped serrano or jalapeno pepper, to taste (a tsp. or so)
- 1 garlic clove, minced
- ½ c. canned pinto beans, drained
- 1 tbsp. water
- ⅛ tsp. ground cumin
- ⅛ tsp. smoked paprika
- ⅛ tsp. ground ancho chili pepper
- 1 egg
- Queso Fresco
- Kosher salt and freshly ground black pepper
- Serve with: diced avocado, chopped tomato, chopped cilantro, sliced lime, additional Queso Fresco, sour cream, and hot sauce
- Preheat oven to 400°F.
- Heat skillet, add olive oil and heat.
- Add onion, pepper, and garlic to hot oil and saute for a minute or so, until tender. Add beans, water, cumin, paprika, and chili pepper. Stir to combine and heat just until the mixture starts to bubble.
- Crack the egg in the center, on top of the bean mixture. Place skillet in the preheated oven and bake until the egg is cooked to your liking and the beans and hot and bubbly. Usually about 5 to 7 minutes for a well cooked egg.
- Garnish and serve immediately.
My “top ten” favorite posts from 2015 started as a very long list this year. I am particularly fond of the recipes that I shared with you during 2015, and it was not easy to limit my favorites to ten. I finally cut my list until I had a “top seventeen” but who has ever heard of a “top seventeen” list??? After much deliberation, I finally settled on my top FIFTEEN recipes for 2015. These are recipes that I have made over and over. Many of these recipes have found their place in the regular rotation of foods I often cook, including Mexican Milanese Style Sandwiches and Buffalo Turkey Burgers.
Thanks for visiting NJSD in 2015! I look forward to bringing you many delicious recipes in 2016. As always, I enjoy hearing from you via Facebook, email, or simply by leaving a comment on my posts. Happy New Year to everyone!
New England Clam Chowder
Smoky Gouda Grits and Shrimp
Mexican Milanese Style Sandwiches
Finally Figured it Out Brunswick Stew
Ranchman’s Steak Butter
Buffalo Turkey Burger
Ultimate Tomato Soup with Over the Top Grilled Cheese Sandwiches
Texas Eggs Benedict
Sweet Potato Pies