Tag Archives: Broccoli

Slow Cooked Buffalo Chicken and a Breakfast Scramble

I meant to post this yesterday, but I guess today will do as well!

Yesterday I had woken up and ran 7 miles. It actually felt really good. The morning was cool and I just seemed to power through it. After the run, I was looking for something that was high protein, lean and fairly light. I wasn’t much in the mood for a high carb meal. I ended up making, what I like to call, A Breakfast Scramble. In a Breakfast Scramble, there is just about anything that you have lying around. There are no real ingredients, just what you happen to have sitting around. Yesterday, was a Broccoli Cheddar Breakfast Scramble.

Ingredients:

1/4 Cup Steamed Broccoli 2 Eggs, Lightly Scrambled
1 Tablepsoon Shredded Cheddar Cheese Salt and Pepper to Taste

I had some leftover broccoli in the fridge that I steamed in the microwave for two minutes. I topped it off with some cheddar cheese and placed the lightly scrambled eggs on top. Sprinkle some salt and pepper on there and you have got a yummy, high protein breakfast. Perfect.

Brent was actually on his way over to drop Bacon off before work and I had made some buffalo chicken for him this weekend in the slow cooker. Even though I am vegetarian, I told him that if he bought the chicken, I would prepare it for him. Buffalo chicken is by far his favorite, so that’s what ended up happening.

For lunch, I made him a buffalo chicken sandwich.

Ingredients:

1.75 Pounds Chicken Breast 1 Cup Buffalo Wing Sauce
1 Hamburger Bun 1/4 Cup Lettuce

Directions:

1. In a crock pot, place your three chicken breasts and cover them with a cup of buffalo sauce. Cook on low heat for 7-8 hours.

2. After 7-8 hours, drain all of the sauce. Using a fork, break apart the chicken into shreds.

I ended up just putting it into the fridge afterwards because it finished up at 830 on Sunday. I plan on using this chicken throughout the week in as many recipes as possible. On the sandwich, I stirred in 1 Tablespoon of buffalo sauce into the single portion and put it on the hamburger bun.

Brent HATES blue cheese, so if that had not been the case, there would be some blue cheese on there. Or maybe some Muenster cheese?! He LOVED the sandwich though. Some of my other plans would be a salad and a flatbread. So stay tuned!

Today, is another day in Melbourne. I just finished up Jillian Michaels Yoga DVD, jumped in the shower and am now starving. I swear, there aren’t enough hours in the day.

What’s your favorite Buffalo Chicken dish?? Sandwich? PIzza??

I Did Something GREAT for Dinner

WELL…that lovely thought of high school got me to thinking about marching bands in movies, then cafeterias in movies and then the crazy lunch ladies in those movies and THEN the sloppy joes. WHY in almost all of the high school cafeterias were the lunch ladies ALWAYS serving sloppy joes?! Mine never did?! Not once did a sloppy joe show up on that menu?! Is it just to make high school food look terrible?? I remember having a plain bagel that I just ripped into tiny little pieces and dipped into my little cream cheese tub. Nothing like Sloppy Joes.

All this thinking about Sloppy Joes led me to…Sloppy Joes! DINNER!

 

Ingredients:

 

2 Cups of Frozen Crumbles (or 1/2 lb of Ground Beef)
5 Ounces Condensed Tomato Soup 1/2 Cup Medium Salsa
1 Tablespoon Brown Sugar 2 Hamburger Buns

Directions: 

1. In a small saucepan, start to heat up the crumbles over medium heat. After they are mostly defrosted, add in the condensed tomato soup, sugar, and salsa. If you are using ground beef, you are going to want to defrost it, cook it all the way through and then drain it. Then, you will add in the sugar, condensed tomato soup and salsa. Both of them should simmer, covered for 5 minutes.

 

Just put that sloppy mess on a bun and call it  a Sloppy Joe!

 

I obviously made it with the crumbles and I’ll be honest…I think I like sloppy joes with the crumbles better. It absorbs the flavor a bit better and you don’t have the grease to deal with. They also cook faster…because you don’t have to cook them…just warm them up. But these sloppy joes were some of the best I have ever had. Sorry Mama C.  🙂

As a side dish, not that it really needed it, I made a broccoli salad. Also, very simple and easy to whip up.

 

Ingredients:

1 Head of Broccoli. Chopped 1/2 Cup Cherry Tomatoes, Halved
1/2 Cup Sharp Cheddar Cheese, Diced 1/4 Cup Red Onion, Diced
1/4 Cup Sunflower Seeds 1/2 Cup Plain Non Fat Greek Yogurt
1 Tablespoon White Vinegar 1 Tablespoon Sugar
Salt and Peppr To Taste

Directions:

1. In a medium sized bowl, add the broccoli, tomatoes, onion and cheddar cheese.

 

2. In a small bowl, Mix the yogurt, vinegar and sugar.

 

3. Lastly, Pour the sauce on top of the veggies. Mix them up. Top with the sunflower seeds and BOOM! Broccoli Salad!

No one ever said that broccoli salad was difficult, but with the sloppy joes and the broccoli salad you have a great well rounded meal for 3 people.

I am so happy with how both of these came out. BUT, now, I am really full. And I feel like a little Rollie Pollie. YUP. So I’m going to roll myself over to the couch, put on a goodie and probably do some more work…MER,

 

What was your cafeteria food like?? Veggies?? Sloppy Joes?? Bagels and Cream Cheese?? Unmentionables?!

 

Bagels and cream cheese it was for me. But the most memorable thing about the lunch room in high school was the cookies. We had these chocolate chip cookies that were legit to die for. They sat in the corner, with one lunch lady guarding a whole stack of trays of cookies. I always joked about buying the whole rack and rolling it over to my seat, sitting down and just doing some damage.

The farthest I ever got was a tray…but no worries, I shared them…well…some of them…:-)

Blueberry Overnight Oatmeal and a Broccoli and Cheese Souffle

Yesterday was a loooooong day for me. I had to wake up early and drive out to Melbourne, which is an hour and a half from Orlando, work the whole day and drive back. So for breakfast I gave overnight oatmeal a go and I LOVED it. I was planning on making it again for this morning, but went on a baking frenzy instead. The pictures really don’t do it justice, I am going to have to make it again just to get a bit more decent photos.

 

Definitely making this again.

Ingredients: 

1/3 Cup Rolled Oats 1/2 Cup Non-Fat Milk
1/3 Cup Plain Yogurt 1/2 Banana
1/2 Tablespoon Chia Salt to Taste
Cinnamon to Taste

Just mix up all of the ingredients into a jar, bowl, etc and let it sit overnight. The milk and yogurt will soften the oats and turn it into a delicious oatmeal combo.

The next morning, just top it off with anything that you normally would top off oatmeal. I put:

1/2 Banana 1/2 Cup Frozen Blueberries, Melted
1/3 Cup Whole Wheat Rice Crispies

The blueberries really added to the sweetness of the oatmeal and the rice crispies gave it that crunch. They even Snap, Crackled and Popped in the oatmeal! Even now I feel like I love hearing it just as much as when I was a kid.

I ate on my drive out to Melbourne and got there at 8. They had loads of work waiting for me. When it was about lunch time, I asked the girls what they normally do for lunch…they said nothing. I thought it was a joke…but it wasn’t. I didn’t end up eating for the rest of the day. I was about to eat my desk when I left, seriously.

When I got home, I wanted to make this Broccoli Souffle that I have had my eye on for a while from EatingWell. Not my usual, quick and easy, but it was fantastic! Well worth it. It took me about 20 minutes to make and 20 minutes in the oven.

 

Ingredients:

1 1/2 Cups Chopped Broccoli Florets 1 Tablespoon Butter
1 Tabelspoon Extra Virgin Olive Oil 2 Tablespoons Flour
1 1/4 Cups Almond Milk 1 Teaspoon Dijon Mustard
1/2 Teaspoon Salt 1/2 Cup Goat Cheese
3 Large Eggs, separated 2 Egg Whites
1/4 Teaspoon Cream of Tartar

Directions:

1. Preheat the oven to 325. In a large saucepan, melt the butter and the olive oil at a medium-high temperature. Whisk in the flour for about 1 minute. Be careful not to let it burn and adjust the heat down if you need to. It should turn into a caramel color. Microwave the broccoli for 1-2 minutes and set aside. You want them to be soft and crispy.

 

 

2. Add in the milk, mustard, rosemary and salt. Whisk constantly until it is thickened.

 

3. Remove from heat, and immediately add goat cheese and 3 egg yolks. Put the mixture aside  in a large bowl.

 

4. In a medium sized bowl, beat 5 egg whites until soft peaks form. Then add in the cream of tartar and mix until there are hard peaks.

5. Using a spatula, add in half off the egg white mixture into the large bowl with the wet mix. Fold it into each other. You do NOT want it to flatten out. Then add the second half to it as well, with the broccoli florets.

 

6. Grease the ramekins with non-stick spray. Now pour the batter into 4 10 ounce ramekins or 2- 2 1/2 Quart Souffle Dishes. I used two smaller ramekins and 1 quart sized dish. Place them in the oven for 20 minutes. The large may need 30 minutes. With a thermometer, the inside should read 160 and the tops should be hard to the touch.

 

 

 

 

You want to serve these ASAP, because they will deflate a bit. But they are DELICIOUS! It’s really light, but packed with flavor. It only has about 220 calories. So I had this and an english muffin and called it dinner.

 

 

 

So Yummy. I was really in the baking mood at this point, so I whipped up a batch of the Surprise Me Oatmeal Cookies. Those are some of my favorite cookies I have ever made. Although, I am due for some pumpkin cookies!