Disney's Frozen
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Mostly what I remember about meals when I was young is my parents' saying: "Children in (insert an impoverished nation of your choice) are starving, so clean up your plate and don't let this food go to waste." I'm convinced that sitting for hours trying to finish food that I could barely stuff into my mouth because I was so full is a big part of why I struggle with weight issues. 

I didn't raise my kids that way. I let them leave food at the table and on their plate. I wanted them to understand how to feed their bodies appropriately and be healthy. However, when you have dancer/athletes like I do, you never know when they are going to eat a super huge meal or a very tiny meal. So I always have leftovers - lots of leftovers. What do I do with them?

I make soups, casseroles, savory pies and eggs. I make lots of left over egg dishes. This is one of my favorites. I combine my love of roasting vegetables with a simple steamed egg and a bit of cheese. And while I'm at it, I imagine I'm helping to not waste food for starving children somewhere. Oh, and let's all give to Action Against Hunger while we are at it.
Ingredients
  • 1-1/2 Cups Roasted Vegetables
  • 2 Eggs
  • 2 Tbl Shredded Cheese
  • Olive Oil
  • 1/8 Cup Water

Preparation
  1. Drizzle olive oil into a pan that has been heated to medium high.
  2. Add the roasted vegetables and cook for about 1-2 minutes.
  3. Crack two eggs directly on top of the vegetables.
  4. Cook another 2 minutes. Lower heat to medium to medium low.
  5. Add water to pan and cover until eggs are steamed done and whites are set. About 2 minutes.
  6. Sprinkle with cheese and cover until melted. About 30 seconds. Season with black pepper.
  7. If you want a crunchier bottom on your vegetables, keep the lid off after adding the cheese so the water evaporates and a crust forms on the bottom.

Serving
This makes one hardy serving or two smaller servings.

Nutrition
Large hardy serving is about 300 calories.
Smaller half size serving is about 150 calories.
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Nearing Mother's Day my mother would usually inquire as to the plan for the day. My dad would reply, "You're not my mother." His point being that the day was to celebrate one's mother, not one's spouse. My mother was forgiving so the same never went for Father's Day. In that spirit the Trophy Wife made this wonderful breakfast dish for me this year. Even though I am not her father.
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Ingredients
  • 18-20 Stale Dinner Rolls Torn Up
  • 1 1/2 Cups Heavy Cream
  • 1 Cup Milk
  • 6 Eggs
  • 1 Teaspoon Vanilla
  • 1 Teaspoon Cinnamon
  • 1/4 Cup Brown Sugar
  • 2 Ripe Bananas

Topping Ingredients
  • 1 Stick Softened Butter
  • 1/2 Cup Brown Sugar
  • 1 Cup Oats

Oven
Preheated 350 degrees F

Preparation
  1. Mix and toss all ingredients except topping ingredients and bananas  with torn up buns.  Let sit about 15 minutes.
  2. In a separate bowl combine softened butter, brown sugar and oats.
  3. Slice two ripe bananas into ½ inch pieces.
  4. Pour ½ the mixture into a spray oiled lasagna pan.  
  5. Sprinkle that first layer with cut bananas.
  6. Added remaining bread mixture.
  7. Drop topping mixture in small chunks all over pan. 
  8. Bake 45 minutes until light brown on top.
  9. Let cool slightly and serve over warm maple syrup.

Optional
Add 1/4 cup of chopped pecans to the topping mixture if you wish.

Nutrition
Did you see the heavy cream and butter? Don't ask.


Notes
Inspired by a recipe from Paula Dean.
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These light egg muffins are great for breakfast, brunch or snack time. They are low carbohydrate, low in calories, low fat and high in protein. They refrigerate well and can be reheated

Ingredients
  • 9 Eggs
  • 3/4 Cup 1% Milk
  • 1/8 Teaspoon Of Salt
  • Pinch Of Black Pepper
  • 1/4 Cup Finely Grated Cheese
  • Just Shy Of 2 Cups Of Fine Bread Crumbs (About 2 Thick Slices Of Home Made Bread)
  • Spray oil

Preparation
  1. Spray a muffin pan heavily with spray oil.
  2. Pulse the bread to a very small size in a food processor or use store bought tiny bread crumbs.
  3. Place bread crumbs in bottom of muffin openings.
  4. Whisk the first four ingredients together and pour into muffin openings. They should be nearly full, but not full.
  5. Sprinkle cheese on top.
  6. Bake at 350 degrees F for about 17-18 minutes.
  7. Remove from oven and cool slightly.
  8. Remove from muffin tray using a small silicone spatula running it quickly around the edge and popping it out.
  9. Serve with hot sauce and fruit.

Nutrition
About 95 calories per muffin depending on cheese used.

Tips
  • These are light, so the bread crumbs and cheese can really change the flavor. Experiment.
  • You could add bacon, ham or other flavorings easily to these muffins.
  • Once refrigerated they can be reheated in a microwave on 50% power or in a toaster oven.


 
 
There are so many ways to cook eggs, especially scrambled eggs. One of my kids' favorites are my silky eggs. The combination of cream, butter and low temperature create a yummy silky texture: smooth, warm and wonderful.   The recipe can be increased significantly for brunch or a larger group.

Ingredients

  • 2 Eggs
  • 2 Tablespoons Heavy Cream
  • 1 Tablespoon Butter
  • A Bit Of Salt And Pepper

Preparation

  1. Heat butter in a non stick pan on medium low.
  2. Whisk the eggs and cream together vigorously and pour into the pan with the melted butter.
  3. Cook on medium low stirring frequently until just set. They will cook slightly after you remove them from the heat.

Nutrition
About 190 calories.


 
 
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A friend of mine I met during my college years while we were both waiters at a local Mexican restaurant makes a wonderful cheesy egg dish. But first, you should know that she has the most delightful personality, an incredible sense of humor, a voracious love of coffee and about a thousand voices including the most convincing baby voice. So, of course we hit it off famously. Many times our restaurant gang would end up at her house either after a late night shift or in the morning for brunch. Along with her very strong and aromatic coffee, she would make her famous cheesy eggs. I'm convinced the magic to cooking them is the love she put into that pan because simply all she did otherwise was just cook the cheese right into the eggs as they were scrambling. They were creamy and delicious; melt in your mouth good. I honestly could not eat enough of them. So I have been making versions of her eggs now for years for my family and I finally decided it was time to "skinny" them up because I've put on a few pounds over the years eating those dang eggs. So here is my version of Debi's Cheesy Eggs albeit a little bit skinnier, just like I'm hoping to be!
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Ingredients
  • 2 Eggs
  • 2 Laughing Cow Cheese Wedges
  • 2 Slices Kirkland Lean Ham
  • Spray Oil
  • Salt & Pepper
  • Optional Hot Sauce For Serving

Preparation
  1. Heat a large non stick pan to medium. 
  2. Chop the ham
  3. Spray the pan with oil.
  4. Add the ham and stir until starting to warm.
  5. Add the cheese wedges and lower heat to medium low.
  6. Once the cheese starts to soften and melt quickly whisk the eggs and add them to the pan.
  7. Stir as the cheese melts and the eggs start to set.
  8. Cooking the eggs on a lower temperature will take a little longer than normal. Once cooked you may season to taste.
  9. Serve with fruit and strong coffee of course!

Servings
1 Serving

Nutrition
About 260 calories per serving. You could lower the calorie count by about 35 calories if you substitute 1/4 cup egg white for one of the eggs.

Tips
Eggs scramble best if the pan is already hot, the pan temperature is lower than normal, and you whisk them well right before adding them.
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