Beef, Egg and Potato Bake + Make Ahead Meals for Busy Days

Posted on February 5, 2015 by Jennifer FIsher

Welcome! If you are stopping by via Taste of Home Feb / March 2015 Issue or my cooking segment on the Home & Family lifestyle show (Hallmark Channel), the Beef Egg and Bake recipe is featured below. I invite you to take a look around my blog, I have lots of other family-friendly recipes and meal solutions that will make your life easier and healthier! In fact, I’ve rounded up a collection of “Double Batch Weekend Cooking” recipes that are ideal for stockpiling during weekend, freezing and thawing out for quick meal on those days when your to-do list just keeps growing.

This is the video link to the cooking segment if you have 7 minutes to spare 🙂

Back to the Beef, Egg and Potato Bake — this down-home, country-inspired breakfast casserole has been lightened for today’s hungry yet health-conscious go-getter. What tastes like sausage is actually super-lean ground beef that has been specially seasoned — but that’s not where the health swaps stop! Added dairy products are reduced in fat and nutrient-rich veggies are incorporated to round out your morning meal.

I originally made this breakfast casserole recipe as a way way to incorporate more protein into breakfast — and ended up demonstrating it all over the state of Texas at the American Heart Associations “Go Red for Women” events last year. I never had a scrap of samples left, so I think it was a hit! When making this at home, you can save precious time my preparing it the night before and baking in the morning. Leftovers may be frozen in single-serve portions and reheated in microwave for the busiest of busy mornings. If you need to eat it while walking out the door, just wrap it in a whole grain tortilla!

Beef, Egg & Potato Bake | #MakeAhead for Busy Days @tasteofhome @HomeAndFamilyTV @HallmarkChannel

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This post is sponsored by Foodie.com — however, all commentary and opinions are my own.

Beef, Egg and Potato Bake

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 15 mins

To keep my family going all morning, I start with lean ground beef and spices, then sneak some spinach into this protein-packed breakfast dish.

Course: Breakfast

Cuisine: American

Servings: 12 servings

Ingredients

1 pound lean ground beef (90% lean or leaner)
2 teaspoons onion powder
1 1/2 teaspoons salt divided
1 teaspoon garlic powder
1/2 teaspoon rubbed sage
1/2 teaspoon dried red pepper flakes
1 10-oz package frozen chopped spinach thawed and squeezed dry
4 cups frozen shredded hash brown potatoes
14 large eggs
1 cup fat-free ricotta cheese
1/3 cup fat-free milk
1/2 teaspoon ground black pepper
3/4 cup hredded Colby-Monterey Jack cheese
11/3 cups grape tomatoes halved lengthwise

Instructions

Preheat oven to 350°. In a large skillet, cook beef with onion powder, 1/2 teaspoon salt, garlic powder, sage and pepper flakes over medium heat 6-8 minutes or until no longer pink, breaking up beef into 3/4-inch crumbles; drain. Stir in spinach. Remove from heat.
Spread potatoes in a greased 13x9-in. baking dish; top with beef mixture.
In a large bowl, whisk eggs, ricotta cheese, milk, pepper and remaining salt; pour over top. Sprinkle with cheese. Top with tomatoes.
Bake, uncovered, 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before serving.

Recipe Notes

Fuel Up Festively – Gingerbread Cranberry Protein Granola Recipe

Posted on October 30, 2013 by Jennifer FIsher

Some might say it’s “too soon” — too soon to post a gingerbread-flavored recipe or even hint at the Christmas and winter holiday season. But, when I was in my neighborhood grocery store today, I noticed that the displays had changed overnight from pumpkins and Halloween candy just the day prior to stuffing mixes, tree trimmings and fruit baskets (yes, I shop for food every day – three teen boys)! Halloween hasn’t even officially happened yet!

Some might also say that it’s “too soon” to do another granola recipe seeing as that’s what I just shared in my last post for Pumpkin Protein Granola. But, hello – look what showed up on my doorstep today – a mountain of muscle-making products from Designer Whey as part of their 20^th anniversary celebration. I knew I had to whip up more good-for-me goodies and this time it would be Gingerbread – Cranberry Protein Granola.

Their 100% Premium Whey Protein Powder is what I’ve been using in these recipes for various protein granolas. Lots of great flavors that whisk up really easy with the liquid ingredients – no lumps or clumps! I love putting a little protein powder in my recipes; it helps me build lean muscle, gives me longer lasting energy and curbs my hunger between meals. Adequate protein for all my meals and recovery snacks (I aim for 100g a day) keeps me ready to take on the world!

A busy weekend – podium finish at 10 mile race, practicing crow pose & cartwheeling at Prevention Magazine’s #R3Summit.

Gingerbread – Cranberry Protein Granola Recipe

Ingredients:

4 cups old-fashioned oats
1/3 cup raw shelled hemp seeds
1 cup raw pecans, chopped
1 teaspoon fine-grain sea salt
1teaspoon ground cinnamon
1 teaspoon ground ginger
1/3 cup coconut oil, melted
1/2 cup real maple syrup
1/4 cup molasses
1/3 cup water
1/3 cup vanilla protein powder (2 scoops)
4 ounces unsweetened applesauce
3/4 teaspoon vanilla
2/3 cup chopped dried cranberries

Instructions

Preheat the oven to 325 F degrees and line a rimmed baking sheet with parchment paper or Silpat. In a large mixing bowl, combine the oats, hemp seed, nuts, salt, cinnamon and ginger. Stir thoroughly to combine; set aside.

In medium pot, stir in the oil, maple syrup, molasses, water, applesauce, protein powder and vanilla over medium-low heat. Use a whisk to incorporate ingredients until smooth and just starting to bubble, about 3 to 4 minutes.

Add dry oat-mixture ingredients into pot; use spatula to stir and coat evenly. Turn the granola out onto prepared pan and spread it in an even layer. Bake for 20 minutes; remove to stir up granola so that it cooks evenly. Bake for an additional 20 to 25 minutes for a total of 40 – 45 minutes.

Remove from oven and allow to cool. The granola will continue to dry out a bit more during the cooling process. Store in an airtight container.

Makes approximately 6 cups of granola.

Smashing Pumpkin Protein Granola Recipe | #DesignerWhey & #Smari Love

Posted on October 25, 2013 by Jennifer FIsher

Just for full disclosure, I was provided the Designer Whey and Smari products talked about in this post as part of a campaign for #fitfluential. Of course, the recipe and opinions are all my own!

What SUPER things are you doing today? I’m eating a homemade granola made with some powerhouse SUPERFOOD ingredients. SUPER things are going to happen today, like maybe some more partner headstands! Anyway, after you laugh at the picture, read on to find out the scoop on my breakfast (and get the recipe).

‘Tis the season for pumpkin and I’m posting my last creation for the month using this big orange gourd . . . maybe! Actually, October 26^th is National Pumpkin Day, so my timing couldn’t be better to bring you this recipe for Smashing Pumpkin Protein Granola. By the way, if you want to see my smashing of pumpkin recipes, just hop down to the bottom of the post.

I have to admit, I’ve never made granola before but it was the easiest thing ever! And, the way my husband and kids scarf it down, I am super excited that I’ll be saving a bit of money making it myself and can have more control over the ingredients. Rather than leaving it up to the cereal-making industry, I can decide the type and how much sweetener to use (like honey, agave or maple syrup) and exactly what types of mix-ins will fuel my body best. Since I like more protein with my breakfast than most store-bought granolas offer, incorporating a protein powder into the mix was my number one goal with this great granola experiment.

Designer Whey recently sent me a box packed with their awesome whey-based products to test out and the Almond Vanilla 100% Whey Premium Protein Powder seemed like a deliciously complementary flavor for my granola undertaking! You know, protein powder like Designer Whey isn’t just for making smoothies (although, it’s a darn good use)!

For my granola, I added a generous amount of nutritionally dense mix-ins including golden raisins (love ‘em), chopped almonds, pumpkin puree and shelled hemp seeds.I don’t think I’ve ever explained much about hemp seed on the blog. Shelled hemp seed is a superfood that contains all of the essential amino acids – this makes it a complete protein source and good option for vegetarians. Shelled hemp seed is comprised of 33% protein; in addition, hemp is also a good source of essential fatty acids (EFAs), magnesium, iron, potassium, fiber, and loads of antioxidants. Hemp adds a nice nutty flavor to your food; some liken it to pine nuts. Experts suggest that when cooking with hemp; keep the temperature at 325 F degrees or below to preserve the integrity of the EFAs.

So, back to the Smashing Pumpkin Protein Granola. It turned out fabulous and adding the protein powder into the recipe didn’t change the texture at all. I was swatting away hands all day until I could take the photos, and when I finally gave the go-ahead to munch – I kid you not – the batch was polished off on the spot.

I had to make a second batch to pair with Smari Icelandic Yogurt, a really super product that Designer Whey introduced me to. It sounded elusive, exotic and hard-to-find, but you can get at any Whole Foods Market.

Smari, is a thick and creamy, organic Icelandic-style yogurt available in four flavors – pure (nothing plain about it), vanilla, blueberry and strawberry. As a protein lover, what caught my eye about this yogurt is that it has more protein than most Greek yogurts. I inquired how this could be and was told that it takes 4 cups of milk to make 1 cup of yogurt versus Greek yogurt which uses 2 to 3 cups.

If you are a label reader, other good things to know – Smari uses organic cane sugar, uses Oregon fruit with no preservatives, is made with milk from grass-fed cows that live on small family farms, and uses natural tapioca starch as a thickening agent. It’s also gluten free and kosher and has 20 grams of protein, 0% fat and provides 20% DV of calcium per 6-ounce serving (pure flavor). Oh, and it has a very recycle-friendly carton. Whoot, thumbs up!

Smashing Pumpkin Protein Granola Recipe

3 cups old-fashioned rolled oats (Gluten-Free, if needed)
1/2 cup natural almonds, chopped
1/3 cup shelled hemp seed
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
½ teaspoon ground cloves
3 tablespoons coconut oil
1/3 cup pure maple syrup
½ cup pumpkin puree
2 tablespoons water
2/3 cup protein powder ( I used Designer Whey Vanilla Almond )
2 teaspoons vanilla extract
½ cup golden raisins

Preheat oven to 325F. Line a large baking sheet with parchment paper.

Place oats, almonds, hemp seed, cinnamon, nutmeg and cloves in a large bowl; mix together.

Place the coconut oil, syrup, pumpkin, water and protein powder in a medium saucepan. Turn heat to medium and whisk until mixture is smooth, thick and creamy and just beginning to bubble. Remove from heat and whisk in vanilla.

Pour oat mixture into pot, stirring to combine and coat. Pour mixture out evenly on baking sheet lined with parchment paper or silpat.

Bake in preheated oven for approximately 45 minutes, stirring once or twice. If granola still seems moist, keep baking in 5 minute increments until dry. Remove from oven and let cool completely on sheet. Crumble up in bowl and stir in raisins.

Store cooled granola in an airtight container for up to 2 weeks, or freeze for up to 2 months.

More Pumpkin Recipes (in case you missed them!):

Chocolate Chip Cranberry Pumpkin Bread Recipe { #Paleo & #GlutenFree }

Posted on October 9, 2013 by Jennifer FIsher

In the summer, everyone put up with my peach obsession. Now, like the rest of the fall-loving foodies, I’ve become really sweet (and savory) on pumpkins. It’s pumpkin-palooza over here! While I have not yet tried the Pumpkin Latte at that (ahem) coffee chain not to be mentioned, I have made my fair share of goodies with this great gourd of the season.

Pumped Up Pumpkin Muffins
Baked Pumpkin Protein Donuts
Pumpkin Caramel Smoothie (posted later this week)
Pumpkin Black Bean Soup
. . . . and more!

My latest recipe is Paleo Pumpkin Bread with Cranberries & Chocolate Chips. Yeah, I know what y’all are thinking – the Stone Age moms didn’t make pumpkin bread, they were too busy tearing the meat off carcasses, sweeping out the cave, and getting drug around by the hair. But, let me just quote the forward of one of my favorite healthy cookbooks, Paleo Comfort Foods.

“Paleo (diet) is a logical framework applied to modern humans, not a historical reenactment.”

Whew, this means I can admit to using my KitchenAid stand mixer to whip up these scrumptious mini loaves that are perfect for breakfasts, snacking and sharing with friends. If you prefer not to use mini loaf pans, just put the entire batch of batter into one regular size loaf pan and increase the cooking time to 45 minutes, or until toothpick inserted in center pulls clean.

Paleo Pumpkin Bread with Cranberries & Chocolate Chips

2/3 cup egg whites
1 teaspoon vanilla
½ can pure pumpkin – not pumpkin pie mix (about 1 cup)
¼ cup coconut oil, room temp
2 teaspoons Stevia (or 3 tsp if you like sweeter)
1 teaspoon baking soda
1 ½ teaspoons of cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup almond flour
2 tablespoons coconut flour
1/3 cup non-dairy chocolate chips
1/3 cup dried cranberries

Preheat your oven to 350º and brush pan with coconut oil (or use cooking spray).

In large bowl, mix together eggs, vanilla and pumpkin. Let it sit a few minutes to bring to room temperature. Add coconut oil (liquefied) to mixture, stirring quickly to incorporate (may solidify if eggs and pumpkin are too cold). Next, mix in Stevia, baking soda, cinnamon, nutmeg and cloves until incorporated. Add almond flour and coconut flour, stirring until well combined. Fold in cranberries and chocolate chips.

Distribute batter evenly among two mini loaf pans (or one larger loaf pan)

Bake in 350º F oven for 35 minutes or until toothpick inserted into center pulls clean (for single loaf, add approximately 10 minutes).

Remove from oven and let cool in pan before removing. Cut with serrated knife.

Makes two mini loaves or one standard loaf.

Also, if you don’t know what to do with the extra pumpkin left in the can, you have a couple of options. Either double the recipe, or freeze the leftover pumpkin in ice cube or mini muffin trays for use later in a seasonal smoothie or sauce.

If you’re looking for more traditional pumpkin bread recipes that are still healthy, check out the Pumpkin Bread Recipes at Cooking Light. Yum, yum – I am drooling over the Pumpkin Cinnamon Streusel Buns and would eagerly make and partake in some of these for a special occasion brunch!

“Nutrish” Caramelized Banana Bread Recipe

Posted on December 14, 2012 by Jennifer FIsher

You’re going to love this delicious recipe I adapted from Cooking Light magazine; it’s been “chimped out” to be even more healthy and nutritious. Relying on the sweetness of super, ultra ripe bananas, I reduced the sugar by a third, cut out some of the butter in the caramelizing process, used part whole eggs/part egg white, and substituted whole-wheat flour and ground flax seed for half of the all-purpose flour. Oh, and I skipped the buttery sugar glaze. But that’s okay because this makeover banana bread recipe is delicious, moist and just sweet enough; gunking it up with icing is totally unnecessary. Another tweak; I doubled the recipe, because in my book, when you’re baking banana bread it’s a must to whip up at least two loaves at a time – one loaf for today, one loaf for tomorrow (it’s always better the next day). At 145 calories per slice (compared to 190 for the original recipe), this recipe also has 1.5 grams less fat and double the dietary fiber.

“Nutrish” Caramelized Banana Bread

4 tablespoons butter, softened
1 cup packed dark brown sugar
6 medium very ripe bananas, sliced
1 cup fat-free buttermilk
6 tablespoons canola oil
¼ cup amber or gold rum
2 large eggs
½ cup egg white
2 cups all-purpose flour
1 ¾ cups whole wheat flour
¼ ground flax seed
1 ½ teaspoons baking soda
1 teaspoon salt
Baking spray with flour (such as Baker’s Joy)

Preheat oven to 350°. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add brown sugar and bananas; sauté 4 minutes, stirring occasionally. Remove from heat; cool 10 minutes (so that eggs don’t “cook” when you mix them in later.” Place banana mixture in a large bowl. Beat with a mixer at medium speed until smooth.

Combine buttermilk, oil, rum, whole eggs and egg whites. Combine all-purpose flour, whole-wheat flour, ground flax seed, baking soda, and salt in a separate bowl. Add flour mixture and buttermilk mixture alternately to banana mixture, beginning and ending with flour mixture; beat at low speed just until combined. Split batter evenly between two 9 x 5-inch metal loaf pans coated with baking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool for 10 minutes in pan on a wire rack. Remove bread from pan, and cool on wire rack.

Each loaf serves 16 (32 total servings)

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