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I originally made this breakfast casserole recipe as a way way to incorporate more protein into breakfast — and ended up demonstrating it all over the state of Texas at the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

Healthy Snack Stadium + Football Finger Foods for the Win

Posted on January 23, 2015 by Jennifer FIsher

The BIG GAME will be here in a little over a week and my guys have been uncharacteristically fussing about the football-watching party preparations. I have some football players, past and present in my house! What television should we watch – in the game room or downstairs closer to the kitchen? Should we play games like ‘squares’ or have a bean bag toss? And, most importantly, what will everyone eat?!

It’s not JUST going to be (root) beer, Buffalo wings and burgers. It’s impossible to be a healthy food and fitness blogger and not bring a little sumptin’ sensible to the shindig. But I’m not talking about a sad little tray of carrot and celery sticks, instead imagine a nutritious array of nibbles that is as exciting and epic as the BIG GAME itself – a HEALTHY SNACK STADIUM!

I created this masterpiece of munch-worthy goodness for Litehouse Foods – they challenged me to put a healthy spin on the increasingly popular and pin-worthy food displays made for football-watching gatherings. The stands are packed with fruit and veggies and the field is covered in healthy salsas and dips made from Greek yogurt. Guests even get an all-access pass to refuel at a sandwich-making station and dig into sidelines loaded up with whole-grain chips and football-decorated eggs!

Go over and visit Living Litehouse for additional photos and details on how to make this Healthy Snack Stadium (including how to assemble the framework and making pretzel rod goal posts) that will have your guests eating like champions.

While the Patriots and Seahawks rumble on the Super Bowl gridiron, I’ll be serving up even more healthy appetizers alongside my Snackadium. Here are a few ideas for healthy snacks that will make you an MVP on game day, any day and every day!

Cilantro Lime Guacamole – Simple, smooth and just so darn good that I have been known to eat the whole bowl at one sitting! A perfect dip for chips or healthier options like carrot, jicama, or zucchini sticks and to use as a spread on your sandwich. If you have leftover guacamole (yeah, right!) or just want to make extra in advance, check out my blog post on How to Freeze Guacamole.

Nutty Slow Cooker Snack Mix – Snack mix is a perennial party favorite, my recipe uses a slow cooker (really!) to make the process stress-free and super tasty. I like to add lots of nuts to my snack mix for healthy fats and extra protein. A sure bet!

Football Deviled Eggs – Are these the cutest eggs ever? And, the good news is you will not go to hell for incorporating them into a healthy diet – eggs are a great source of protein and essential vitamins. I’ve used Greek yogurt instead of the traditional mayo for a slimming swap-a-roo!

Healthy Gridiron Grub #recipes + Super Snack Stadium for the win! @litehousefoods #football

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Football Deviled Eggs

Prep Time

20 mins

Total Time

20 mins

Put your healthy stack stadium over the top with these fun and tasty football deviled eggs -- a fun finger food for the Big Game! Touchdown!

Course: Appetizer

Servings: 12 people (2 each)

Ingredients

12 large eggs boiled
1/2 cup plain Greek yogurt
1 tsp Dijon mustard
1/2 tsp Sriracha sauce or more to taste
1/2 tsp sea salt
1/2 tsp ground black pepper
bunch chives

Instructions

Peel eggs lengthwise and scoop out yolks; set whites aside.
In small bowl, mix together yolks, yogurt, mustard, sriracha sauce, salt and pepper.
Spoon mixture into empty cavity of eggs.
Snip and cut chives with knife into approximate ½ pieces; each egg half will need four pieces (96 pieces). Place 3 chive slices crosswise along egg filling and cross with one piece lengthwise.

Creamy Jalapeno Beef Fajita Omelet for Father’s Day Breakfast

Posted on June 10, 2014 by Jennifer FIsher

Me with my dad — he’s always there to support and cheer me on at a race!

Father’s Day is almost here and I’m plan to let my pops know he’s tops with a hearty, healthy breakfast. Although the gesture can’t compare with the endless years of love and support, I’ve received from my father, it does speak to one of our favorite shared hobbies – eating Mexican food!

I like to keep my recipes as heart-healthy as possible — we have a family history issue going on. My recipe for Creamy Jalapeno Beef Fajita Omelet is pumped up with protein from lean beef, eggs and black beans and lower in fat – no cheese was needed thanks to a flavorful assortment of nourishing veggies. I know what you’re thinking though – beef for breakfast?! Actually, lean beef is a much healthier option than bacon, pork sausage and many other breakfast meats. For example, 2 ounces of beef skirt steak has about 124 calories and 6.5 grams of fat compared to 306 calories and 23.5 grams of fat for an equal portion of bacon! I made this recipe on behalf of Litehouse Foods, and used their delicious Creamy Ranch Dressing – just a little dab will do you on this Father’s Day breakfast or brunch recipe.

Creamy Jalapeno Beef Fajita Omelet Recipe

Cooking spray
1/4 cup canned black beans that are rinsed and drained
1/4 cup fresh or frozen corn kernels
4 grape tomatoes halved lengthwise
1/4 red bell pepper seeded and cut into ¼” thick rings
1/4 small sweet onion cut into ¼” thick slices and rings separated
½ fresh jalapeno pepper cut into ¼” rings
2 ounces precooked and seasoned beef fajita strips
1/4 teaspoon salt
4 large egg whites (or ½ cup of egg whites from carton)
1 large egg
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh red onion
1/4 cup Litehouse Food Jalapeno Ranch dressing

1. Spray medium skillet with cooking spray and add black beans, corn, grape tomatoes, red bell pepper, sweet onion, jalapeno pepper, and beef fajita strips. Sauté over medium-high heat for 3 to 4 minutes or until ingredients are heated through and vegetables have soft-crisp texture. Remove from heat for use later.

2. Combine salt, egg whites and egg in medium bowl, breaking yolk and combining with a whisk.

3. Coat omelet-sized nonstick skillet with cooking spray and bring to medium heat. Pour egg mixture into skilled let egg mixture set slightly.

4. Tilt pan and carefully lift edges of omelet with a spatula, permitting uncooked egg to flow underneath. Sprinkle cilantro and red onion on top.

5. Cook approximately 3 minutes; carefully flip omelet and cook for another minute. Spoon vegetable, beef and bean mixture onto one side of omelet, reserving a red pepper ring and jalapeno for garnish. Carefully loosen omelet with a spatula; fold in half over filling. Slide omelet onto a plate with reserved veggies.

If you’re feeding a crowd (or a really hungry father) my Healthy Beef & Egg ‘Barn Raiser’ Bake will fuel up dad for whatever adventures the morning brings.

By the way, if you are in Austin, come to one of my “Live Well, Grill Well” classes that will be held at Whole Foods on June 22 & June 28. I will be teaching everyone, including Alex, Booker & Sara from MIX 94.7, how to make their summer meals sizzle . . . not fizzle!

What do you plan to do with your dad on Father’s day? Does he have a favorite breakfast?

Protein for Breakfast | Healthy Beef & Egg ‘Barn-Raiser’ Bake

Posted on January 15, 2014 by Jennifer FIsher

More eggs, and this time with beef! Last week, I whetted your appetite for the “incredible edible” with an oh-la-la recipe for Spinach & Artichoke Blue Cheese Baked Eggs based on the very Parisian and elegantly yummy recipe for Oeufs en Cocotte. Even though Oeufs en Cocotte isn’t as fancy as it sounds (it literally means “eggs in pots”), I’m going more down-home today with a Beef & Egg ‘Barn-Raiser’ Bake recipe. This dish is hearty and healthy and cooked up in a big ole casserole, so gather all the egg and beef lovers around.

Guaranteed to provide plenty of energy to start the day, this 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 healthy swaps stop! Added dairy products are reduced in fat and nutrient-rich veggies are incorporated to round out your morning meal. Think you’re too busy to eat healthy on busy mornings? Not so if you prepare this casserole the night before. Save precious time by popping the uncooked casserole in the oven come morning and, after enjoying your healthy meal, portion out leftovers to last the entire week!

I’ll be taking this egg and beef recipe on a tour around Texas as I tout the benefits of eating protein for breakfast at several American Heart Association “Go Red for Women” events. If you are in San Antonio, Ft. Worth or Amarillo in early February, leave me a comment and I’ll give you the details on how to attend. But, the point is – eating a higher-protein breakfast (25 – 30 grams depending on your size) will satiate your hunger and help curb snacking on unhealthy foods later in the day. This strategy helps maintain a healthy weight which ultimately reduces many risk factors associated with heart disease.

{Healthy & Hearty} Beef & Egg ‘Barn-Raiser’ Bake Recipe

For country beef sausage crumbles:

1 lb. ground beef (96% lean)
½ teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon crushed red pepper

Remaining ingredients:

1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
14 large eggs, lightly beaten
1/3 cup fat-free milk
1 cup fat-free ricotta cheese
1 ½ cup shredded, reduced-fat Colby Jack cheese, divided
1 teaspoon pepper
½ teaspoon salt
1 (16-oz) package frozen shredded hash browns
24 grape tomatoes, halved lengthwise

For country beef sausage crumbles, combine ground beef and seasonings in large bowl; mix lightly but thoroughly.
Heat large nonstick skillet over medium heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Set aside.
Lightly beat eggs in large bowl. Whisk in milk, ricotta cheese, 3/4 cup of Colby Jack cheese, salt and pepper.
Spray 4-quart rectangle casserole with baking spray. Spread frozen shredded hash browns to cover the bottom of dish. Top evenly with beef-spinach mixture; pour egg mixture over top. Sprinkle with remaining 3/4 cup of Colby Jack cheese and arrange grape tomatoes (cut side up) in an 8 x 6 grid for the final layer.
Cover with foil and bake at 350 F degree oven for 40 minutes; uncover and bake for an additional 15- 20 minutes or until eggs are set. Remove from oven and let stand for 10 minutes before serving.

Serves 12.

A Real Breakfast! Artichoke & Spinach Blue Cheese Baked Eggs

Posted on January 8, 2014 by Jennifer FIsher

This year I plan to start off every morning (okay, most mornings) with a healthy breakfast served on a real plate. I usually stay up too late and always wake up before dawn, making me so groggy and disoriented that the best I can often do for sustenance is a grab a protein bar or slurp a smoothie. While protein bars and smoothies are actually quite nutritious options for grab-and-go fuel, I aspire to slow down enough in the morning to actually have a conversation with the kids, give some attention to the dog, tune into current events (what year is this?) and enjoy a morning meal with all my senses. Then, after being properly fed, I can hit my errands, workouts and to-do list hard!

Pretty sure some eggs were eaten before (and maybe after) this workout at Ladybird Lake!

The incredible, edible egg is always one of my top choices in real breakfast food. Even on the busiest weekday mornings, it really doesn’t take that long to whip up a quick scramble or even microwave a 1-minute ramekin omelet. With just a little planning on Sunday night, a big breakfast casserole can be baked ahead and portioned out for the rest of the week. I plan to be a better planner – I promise!

This is a gorgeous recipe for Blue Cheese & Artichoke Baked Eggs I created for the blog at Lighthouse Foods. Typically baked eggs are doused in heavy cream before sitting in the oven, but I reduced the fat in this type of egg dish by using the company’s OPA Blue Cheese Greek Yogurt Dressing which is, not surprisingly, light, tangy and healthy! Served in individual gratin dishes, this healthy egg recipe is elegant enough to serve to company. Please visit the Living Litehouse blog for more gorgeous photos, but today I’m going to treat you to the full recipe right here, right now!

Blue Cheese & Artichoke Baked Eggs Recipe

Baking spray
3 to 4 ounces washed baby spinach
½ cup Litehouse Food’s OPA Blue Cheese Dressing (so good!)
2 Tbsp diced red onion
1 Tbsp sipped fresh chives
16 grape tomatoes
1 (7.5 oz) jar of quartered marinated artichoke hearts
8 large eggs
2 oz blue cheese crumbles

Directions

1. Preheat oven to 375°.

2. Lightly spray 4 ramekins or 2 gratin dishes with baking spray. Divide spinach evenly among dishes.

3. Drizzle even portions of blue cheese salad dressing over spinach and sprinkle with red onion.

4. Slice grape tomatoes in half and drain liquid from jar of artichoke hearts. Place tomatoes and artichokes around perimeter of dishes.

5. Gently crack egg over top of spinach mixture, taking care not to break yolk. Repeat for remaining 3 ramekins. If using 2 larger gratin dishes, use 2 eggs per container. Sprinkle tops with chives.

6. Place dishes on a rimmed baking sheet and place on center rack of oven. Back for approximately 20 minutes or until egg whites have set and yolk has achieved desired level of doneness.

7. Remove from oven and sprinkle tops with an even portion of blue cheese crumbles. Let cool for 2 to 3 minutes before serving.

egg skilled with beef eggs potatoes

My “Top of the Sirloin” Steak, Sweet Potato and Breakfast Bake is a proven winner, especially with my Paleo pals who can’t seem to get enough! I love how cheerful the sunny-side up eggs look atop this dish which is sautéed, baked and served in a country cast iron skillet.

Why not ditch the drive-thru and make your own yummy sunrise sandwich at home? My Spinach, Turkey & Egg Breakfast Sandwich offers loads of nutrient dense ingredients. Cook up the egg anyway you like – scrambled, poached, fried or in the handy-dandy Hamilton Beach breakfast sandwich maker!

Oh, and I can’t forget the Steak, Egg & Avocado Breakfast Sandwich – the day will be a win-win-win thanks to these three powerhouse ingredients.

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