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.

Halloween Appetizers so Healthy, It’s Scary!

Posted on October 23, 2013 by Jennifer FIsher

For most, Halloween is a valid excuse to eat fun-size chocolate bars and candy corn until falling into a sugar coma – and I’m not immune. Aside from chocolate anything (natch), my favorite “kid” candies are banana Laffy Taffy, Tootsie Rolls and Hot Tamales! There’s a reason why I don’t buy Halloween candy until the day before; if it’s in front of my face, I’m going to eat it! Actually, I’m repeating my treats last year and giving trick-or-treaters SunRype Fruit Strips (100% all-natural, no preservative fruit leathers). To prevent being “tricked” by ticked off pre-teens, I also offered candy under the obligation that each kid must take taking at least one healthy treat. (Nov. 1 update — the SunRype were actually very popular as Halloween handouts!)

My older boys are having some friends come over for a scary-movie and video game party! I’m setting up a bone-chilling buffet similar to this one I created for Litehouse Foods. Look closely and you’ll see that this deconstructed platter of goblin parts is actually quite healthy, and could even be called a well-balanced meal. There are blood shot eyeball eggs, baked shrimp goblin fingers, molded intestine noodles and creepy crudities. Rattle your bones and get on over to Litehouse Foods to get the recipes for the Bloodshot Eyeball Eggs and Shrimp Goblin Fingers – your family will be screaming . . . with delight!

jennifer fisher litehouse goblin platter whole eggs

Make these bloodshot eye eggs by gently tapping them to crackle shell and soak overnight in beet juice.

Now, I’m not that mom who refuses to serve something sweet and sinful. I’ll also be making this Halloween Trash recipe I found floating around on Facebook – it certainly looks to die for! So, for whomever is keeping score out there, this one is NOT as healthy! But, enjoy!

Here’s my take on throwing it together (plus I’m adding m&ms and pretzels) — 8 cups popped corn using my microwave brown paper bag method, 2 cups mini pretzels , 1 cup fall-colored M&Ms, 1 cup candy corn, 1 pound vanilla bark, Halloween sprinkles. Mix popped corn, pretzels and candy together on wax-paper lined, rimmed baking sheets. Drizzle with vanilla bark melted according to manufacturer’s directions. Toss to coat evenly. Finish up with Halloween-colored sprinkles.

Deviled Egg in Tomato Canoe Salad Recipe+ How to Peel Eggs + Hellmann’s Longest Picnic Table

Posted on June 3, 2013 by Jennifer FIsher

Even if summer isn’t officially here for a few more weeks, it certainly feels like it is here in Austin, Texas. The kids are basically out of school, barring the last few finals and a field day, and our family calendar is booking up with neighborhood pool parties, potlucks and lazy-day picnics. The more leisurely pace of the season lets me do one of the things I love best, and that’s get creative with recipes.

So how very timely that I found a contest being sponsored by Hellmann’s® in honor of the company’s 100th Birthday. Part of the happy hoopla includes Chef Mario Batali (I love his recipes, don’t you?); here’s his spin on five old-school, classic Hellmann’s® recipes. The new creations are sure tasty looking; I’m salivating just reading the recipes for Chicken Pasta Salad with Green Olives and Raisins, Chicken Wings with White BBQ Sauce, a Juicy Salsa Burger, Fiery Chipotle Deviled Eggs and Favorite Parm Chicken. You can get all these recipes at Mario’s Table.

You can make these recipes at home “as-is” (and you know they are delish, because this guy has some mad chef skills), or better yet, add your own flair to the chef-inspired recipes. Hellmann’s® is inviting you to submit your best version of one of these five recipes. Just add one to three new ingredients and explain how you would make it better! You could even win a trip to celebrate Hellmann’s® birthday in New York City and be a guest at the “World’s Longest Picnic Table.”

So, I’ll go first! Of course, with my picnic and potluck state of mind, I chose Mario’s Fiery Chipotle Deviled Eggs to make over. Deviled eggs – or really any egg recipe –never lasts long in my house. And, honestly, there’s nothing to feel guilty about when it comes to eating a few – what a great source of protein and B vitamins and other nutrients. I also appreciate how Hellmann’s® is now using 100% certified cage-free eggs in the making of their Lite Mayonnaise. This keeps with the brand’s commitment (which I second) to ‘Real Food’ made with simple ingredients.

Spicy Deviled Eggs in Tomato Canoes (Served as a Salad)

12 large eggs
1/2 cup Hellmann’s® Mayonnaise Dressing with Olive Oil
1 tablespoon spicy mustard
2 tablespoons chipotle hot sauce
1 teaspoon celery salt
12 medium-sized Roma tomatoes, halved lengthwise and seeded
9 ounces baby spring mix
1/4 cup crumbled bacon

Instructions:

Place eggs in a single layer in a saucepan; add cold cater to cover by 3 inches. Bring to a boil; cover, remove from heat and let stand 9 minutes (or a little longer if you are using XL eggs).

Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until it forms a web of cracks and peels under cold running water. See my other egg peeling tips below.

Slice eggs in half lengthwise and carefully remove yolks. Place yolks in medium bowl with mayonnaise and add mustard, hot sauce and celery salt and mash until smooth. Spoon yolk mixture into egg white halves; set aside.

Cut tomatoes in half lengthwise and scoop out seeds. Place one egg in one tomato half and sprinkle with approximately 1 teaspoon of the bacon crumbles. Repeat for remaining eggs. For an individual serving, place 4 egg and tomato halves on a bed of lettuce.

Serves 6.

Tips to Make Peeling Hard Boiled Egg Easier

Don’t use straight-from-the-hen’s-behind fresh eggs. What I’m trying to say here is that eggs that are about a week old work best for boiling. I don’t know why!
When boiling eggs, cover them in cold water in the pot and bring it up to a boil over high heat. Starting from cold lessens the chances of the shells cracking before completely cooked.
Some people suggest adding a teaspoon of salt or baking soda to the water to make peeling easier. Wish I would have found this tip earlier!
Store eggs in the refrigerator for a few days before you plan to use them. For some reason, eggs that have been hanging around for a while have peel that slips right off in big pieces rather that little shards of shell that also take off chunks of the cooked egg.
Peeling eggs under cold water also seems to facilitate the process.

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