Goat Cheese and Artichoke Strata

Hot damn.  This week's cooking is off to a fantastic start.  If you like goat cheese and artichokes as much as I do, you will love this dish.  You could make this strata for a fancy brunch or a quiet dinner at home; it will be just as tasty at either event.  This is one of my new favorites and I will absolutely be making it again and again and again and...you get the idea.  Recipe from Cooking Light magazine (a good buy if you're looking for a food mag).  Makes six servings.

Ingredients:

• 1 Tsp. Light Olive Oil
• 1/2 Cup Chopped Green Onion
• 10 Oz. Canned Artichoke Hearts, Halved
• 2 Cloves Garlic, Minced
• 1/2 Tsp. Herbs de Provenance
• 4 Medium Eggs
• 1 3/4 Cup Non-Fat Milk
• 1/2 Cup Low-Fat, Shredded Parmesan
• 1 Tsp. Pepper
• 1/2 Tsp. Salt
• 1/2 Loaf of French Bread, Cut into 1" Cubes (About 5 Cups)
• 3 Oz. Goat Cheese
• Cooking Spray

Directions:

• Preheat oven to 375°.
• Heat large skillet over medium heat.
• Add olive oil and swirl to coat pan.
• Add green onion and cook for two minutes.
• Add garlic and artichoke hearts and cook for eight minutes or until artichokes start to brown.
• Stir in herbs de provenance and set aside; allow to cool for 10 minutes.
• Meanwhile, in large bowl whisk together milk, eggs, salt, and pepper.
• Fold in Parmesan and bread.
• Fold in cooled artichoke mixture and allow to sit for 20 minutes.
• Grease 9" baking dish.
• Spread 1/2 of mixture to bottom of dish.
• Crumble 1/2 of goat cheese over layer.
• Spoon remaining mixture over cheese.
• Top with remaining 1/2 of the goat cheese.
• Bake for 50 minutes or until browned and bubbly.

Skinny Vanilla & Cinnamon Pancakes

I'm pretty sure EVERYONE loves pancakes, but not everyone loves all the fat, cholesterol, and sugar that usually comes with them.  Well, friends, I have come up with a delightful alternative with 75 calories per two pancakes and virtually zero fat and cholesterol.  You're welcome.

Unfortunately I don't have a picture handy.  You'll just have to make these and share your own pictures.  Makes eight pancakes (four servings).  Enjoy!

Ingredients:

• 1/4 Cup Whole Wheat Flour
• 1/4 Cup Unbleached White Flour
• 1 Tsp. Baking Powder
• Pinch of Salt
• 2 Large Egg Whites, Whisked Well
• 1/3 Cup Nonfat Milk
• 1 Tsp. Vanilla
• 1 Tsp. Cinnamon

Directions:

• Add dry ingredients to large bowl and whisk together until well combined.
• Whisk in milk, vanilla, and cinnamon (add more or less cinnamon and vanilla to taste).
• Fold in egg whites.
• Spoon batter, 1/3 cup at a time, onto hot griddle.
• Cook until top side starts to bubble.
• Flip and cook for an additional minute.
• Serve with sugar free syrup (no butter necessary).

Tofu Migas

As some of you may know, I got an amazing new set of pots and pans yesterday.  This morning I woke up and had no idea what to make for breakfast, but I knew I wanted to use those new pans instead of going out!  I scrounged around in the kitchen and found some tofu and vegetables and decided to make tofu migas.

They were easy to make and so delicious!  Please note that you can use whatever vegetables you want, I just used what I had on hand.  Serve in a tortilla and top with sour cream, avocado, cheese, salsa, or whatever floats your boat.  I paired mine with a side of breakfast potatoes (no picture of those, but the recipe is below).  Makes enough for eight tacos.

Ingredients:

• 1 Container Extra-Firm Tofu, Drained and Crumbled
• 2 Tbsp. Olive Oil
• 1/2 Large, Yellow Onion, Chopped
• 1 Carrot, Diced
• 1 Small Zucchini, Diced
• 2 Cloves Garlic, Minced
• 1 Medium Tomato, Chopped
• 2 Tbsp. Cajun Seasoning
• 1 Tbsp. Chili Powder
• Salt and Pepper to Taste
• 4 Veggie Sausage Patties, Cooked and Crumbled
• 5 Tortilla Chips, Crumbled

Directions:

• Heat oil in large pan over medium heat.
• Add garlic and saute two minutes or until fragrant.
• Add onion and cook for five minutes or until translucent.
• Add carrots and zucchini and cook for three minutes or until tender.
• Add Cajun seasoning, chili powder, salt and pepper; cook for one minute.
• Add tofu and mix to combine; cook for five minutes.
• Add tomatoes and cook for five more minutes.
• Add sausage and tortilla chips and stir to combine.
• Cook for two or three more minutes and serve!

Potato Ingredients:

• 3 Cloves Garlic, Minced
• 1 Large, Yellow Onion, Diced
• 3 Medium Yukon Gold Potatoes, Chopped
• 2 Tbsp. Olive Oil
• 2 Tbsp. Cajun Seasoning
• 1 Tbsp. Chili Powder
• Salt and Pepper to Taste

Directions:

• Heat oil in large skillet over medium heat.
• Add garlic and cook for one minute or until fragrant.
• Add onions and cook for five minutes or until translucent.
• Add all seasonings and stir to combine; cook for one minute.
• Add potatoes and stir to coat with spices.
• Cover and cook for 10 - 15 minutes or until potatoes are tender, stirring occasionally.

Oatmeal Raisin Muffins

YUM!  These have about 286 calories, but with 5.5 grams of protein and over 3 grams of fiber they make quite a filling breakfast.  Also makes a great dessert - with virtually no saturated fat and hardly any cholesterol, they are a great alternative to a buttery, oatmeal raisin cookie.

Ingredients:

• 1 Cup Whole Wheat Flour
• 1 Cup All-Purpose Flour
• 1 Cup Quick Oats
• 3/4 Cup Packed Brown Sugar
• 1/2 Cup Raisins, Soaked then Drained
• 1/4 Cup Crushed Pecans
• 2 Tbsp. Wheat Germ
• 1 Tbsp. Baking Powder
• 3/4 Tsp. Cinnamon
• 3/4 Tsp. Salt
• 1 Egg
• 1/2 Cup Light Canola Oil
• 1 1/4 Cup Non-Fat Milk
• 1 Tsp. Vanilla Extract

Directions:

• Preheat oven to 375°.
• Whisk together flours, sugar, salt, baking powder, wheat germ, and cinnamon.
• Add in quick oats, raisins, and nuts.
• Mix in egg, oil, milk, and vanilla; stir until just combined.
• Divide batter among 12-muffin pan.
• Bake for 20 minutes or until tooth pick comes out clean.
• Immediately place on cooling rack and allow to cool for 10 minutes before serving.

100 Calorie Chocolate Muffins

I'm going to have to set up a P.O. Box for all the fan mail I'll get after posting this recipe.  These ultra low-fat, 103 calorie chocolate muffins are delicious and healthy.  The muffins can easily be vegan-ized by substituting soy yogurt and milk for the non-fat vanilla yogurt and non-fat milk.  I seriously doubt the dozen I just made will last all week.  Enjoy!

Ingredients:

• 1 Cup Whole Wheat Flour
• 1/2 Cup All-Purpose Flour
• 3/4 Cup Sugar
• 1/4 Cup Toll House Baking Cocoa (15 Cals/Serving)
• 2 Tsp. Baking Powder
• 1 Tsp. Baking Soda
• 1/2 Tsp. Salt
• 2/3 Cup Non-Fat Vanilla Yogurt
• 2/3 Cup Non-Fat Milk
• 1/2 Tsp. Vanilla Extract

Directions:

• Preheat oven to 400°.
• Place paper cups in 12-muffin tin.
• In large bowl, sift together dry ingredients.
• Mix in yogurt, milk, and vanilla until just combined.
• Spoon batter into muffin cups until 2/3 full.
• Bake for 15 minutes or until toothpick comes out clean.
• Remove from pan and set on cooling rack for 10 minutes before eating.

Whole Wheat Pumpkin Muffins

These taste twice as amazing as they smell, and that's saying a lot!  They are a little higher in calories than my usual muffins, but have 3 gm of fiber and nearly 4 gm of protein.  These are so tasty, you could heat one up and serve it with a scoop of non-fat frozen yogurt for dessert!  Recipe makes 12 muffins.

Ingredients:

• 1/2 Cup Seedless Raisins
• 1 1/2 Cups Whole Wheat Flour
• 1/2 Cup Light Brown Sugar, Packed
• 3/4 Tsp. Baking Powder
• 1/2 Tsp. Baking Soda
• 1/2 Tsp. Salt
• 1 Tsp. Pumpkin Pie Spice
• 2 Medium Eggs
• 3/4 Cup Canned Pumpkin Puree
• 1/2 Cup Canola Oil
• 1/2 Cup Honey
• 1/2 Cup Chopped Pecans (or Walnuts)

Directions:

• Preheat oven to 350°
• Line a 12-Muffin Pan with Papers
• Place the raisins in a cup and cover with hot water; let sit for a few minutes until plump.
• In a large bowl, stir together flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
• Make a well in the center and add eggs, oil, honey, and pumpkin.
• Mix until the dry ingredients are absorbed.
• Drain excess water from raisins and fold into batter along with nuts.
• Fill paper cups 3/4 full with batter
• Bake for 18 - 20 minutes or until the tops spring back when lightly touched.
• Let muffins cool on wire rack for 10 minutes before eating.

Apple Cinnamon Bran Muffins

For breakfast this week I've made apple cinnamon bran muffins.  These muffins are a very simple variation of THIS recipe.  Instead of 1 Cup Fresh Blueberries, add 1 Cup Chopped Granny Smith Apple & 1 1/2 Tbsp. Cinnamon.  Calorie content will be about the same as the blueberry bran muffins.  Yum!

Hearty Whole Wheat Waffles

A weekend brunch favorite at the Kitchin house, these waffles are easy and delicious.  Please note that you must possess a waffle iron (we got ours for $10 on Black Friday at Kohl's).  If you do not have one, you can make pancakes instead (which is less awesome, but acceptable).  I like to top my waffles with low-fat margarine and Cary's Sugar-Free Syrup.  Makes 16* waffles.  Leftover waffles can be frozen and reheated in the toaster at a later date.

Ingredients:

• 1 1/2 Cups Whole Wheat Flour
• 2 Tsp. Baking Powder
• 1/4 Tsp. Salt
• 2 Tbsp. Sugar
• 1 1/2 Cups Non-Fat Milk
• 1 Large Egg
• 1/3 Cup Canola Oil
• 1/2 Tbsp. Vanilla

Directions:

• In one bowl, whisk together dry ingredients.
• In another bowl, whisk together wet ingredients.
• Mix went ingredients into dry ingredients, stirring until just combined.
• Spray heated waffle iron with non-stick cooking spray.
• Pour batter over iron until just covered.
• Close and cook until "done" light comes on.
• Repeat x 3.

* Please note that I make four large waffles and divide into four smaller waffles.  Thus making 16 waffles.

Blueberry Bran Muffins (Low-Fat)

Weighing in at 122 calories and less than one gram of fat, these muffins are not only extremely healthy, but super tasty and filling.  You can expect a variation on these for next week's breakfast.

Ingredients:

• 1 1/2 Cups Wheat Bran
• 1 Cup Non-fat Milk
• 1/2 Cup Unsweetened Applesauce
• 1 Large Egg
• 2/3 Cup Light Brown Sugar
• 1/2 Tsp. Vanilla Extract
• 1/2 Cup All-Purpose Flour
• 1/2 Cup Whole Wheat Flour
• 1 Tsp. Baking Soda
• 1 Tsp. Baking Powder
• 1/2 Tsp. Salt
• 1 Cup Fresh Blueberries

Directions:

• Preheat oven to 375°
• Place muffin papers in 12-muffin pan.
• Mix wheat bran and milk in bowl and allow to sit for 10 minutes.
• In separate bowl, mix egg, sugar, vanilla, and applesauce until combined.
• Add wheat bran mixture and stir until combined.
• In separate bowl, sift together flours, baking soda, baking powder and salt.
• Add flours to wheat bran mixture and mix until just combined.
• Fold in blueberries.
• Divide into 12 muffin cups.
• Bake for 15 - 20 minutes or until toothpick comes out clean.
• Immediately transfer to cooling rack and allow to cool for 10 minutes before serving.

Healthy Pineapple Carrot Muffins

I just made a batch of these to have breakfast for the week.  They are low in sugar but full of flavor - great for kids and health conscious adults alike.  Recipe from FoodNetwork.com.

Ingredients:

• 3/4 Cup All-Purpose Flour
• 1/2 Cup Whole Wheat Flour
• 2/3 Cup Dark Brown Sugar
• 2 Tbsp. Wheat Germ
• 2 Tsp. Cinnamon
• 1 Tsp. Baking Powder
• 1/2 Tsp. Baking Soda
• Pinch of Salt
• 2 Large Eggs
• 1/3 Cup Vegetable Oil
• 1 Tbsp. Vanilla
• 2 Cups Grated Carrots
• 1/2 Cup Canned Crushed Pineapple, Drained
• 12 Cup Muffin Tin & Paper Liners

Directions:

• Preheat oven to 350°
• In a large bowl, whisk together the flours, brown sugar, wheat germ, cinnamon, baking powder, baking soda and salt.
• In a separate, smaller bowl, whisk together eggs, oil, and vanilla.
• Fold wet mixture into dry mixture until almost combined.
• Add pineapple and carrots, continuing to fold mixture until thoroughly moist; batter will be VERY thick.
• Separate batter equally into muffin tins.
• Bake for 25 - 30 minutes or until toothpick comes out clean.
• Immediately move muffins to cooling rack and allow to cool for ten minutes before serving.

 

Egg-in-the-Hole

Another breakfast recipe!  Dinner recipes will start tomorrow (I desperately need to visit the grocery store).  Egg-in-the-hole is an easy but fun breakfast classic; perfect for weekday mornings or lazy Sundays.

Ingredients:

• 1 Slice of Bread
• 1 Large Egg
• 2 Tsp. Butter or Margarine
• 1/2 Tsp. Paprika
• Salt and Pepper to Taste

Directions:

• Cut hole (or whatever shape you prefer) in the middle of the slice of bread.
• Melt one teaspoon of butter in a skillet over medium heat.
• Place bread and cut out in skillet.
• Crack egg over hole in bread.
• Season egg with salt, pepper and paprika.
• Add remaining teaspoon of butter to skillet.
• After egg has begun to firm, flip egg and cut out to toast the other side.
• Allow to cook for 1 - 2 minutes until egg reaches desired consistency.
• Remove and serve, using cut out for dipping in the yolk.

Grandma Carol's Favorite Coffee Cake

Mr. Kitchin LOVES to go to Starbucks and get a slice of coffee cake and a latte.  This coffee cake recipe is easy to make and just as delicious as the retail version.  Makes eight servings, so I'll slice it up and put it in an airtight container so he can take a slice to work all week!

Ingredients:

• 1 1/2 Cups Flour
• 3/4 Cup Sugar
• 3/4 Tsp. Salt
• 2 1/2 Tsp. Baking Powder
• 1/4 Cup Vegetable Oil
• 3/4 Cup Milk
• 1 Large Egg

Topping:

• 1/3 Cup Light Brown Sugar
• 1/2 Tsp. Cinnamon
• 1/4 Cup Flour
• 3 Tbsp. Firm Butter

Directions:

1. Preheat oven to 375°
2. In large bowl, mix together all the coffee cake ingredients until well combined.
3. Pour batter into greased, round cake pan.
4. In separate bowl, mix together topping ingredients until well combined - should be crumbly.
5. Sprinkle topping over batter and put in oven on center rack.
6. Bake for 25 - 30 minutes - toothpick should come out clean.
7. Remove from oven and place on cooling rack for 10 minutes.
8. Slice and serve!