Tagged: scallions

Meal Plan Monday & A Fun Frittata

Hey, dudes!! Happy Monday!! I can still say it’s happy because it’s early. Heh.

I hope you all had a nice weekend! Did you do anything exciting for Valentine’s Day?  Our cooking dinner plans didn’t work out as anticipated so we wound up going out to dinner instead, but we had a loveerly time. We also snagged this preggo some froyo!! (Peanut Butter and Coffee flavored froyo topped with peanut butter chips and peanut m&ms. I have a problem.) Then we rented Percy Jackson Sea of Monsters and We Are The Millers and snuggled. I would recommend both movies to anyone who hasn’t seen them. Sooooooooooooo good and HILARIOUS!!!

Anywho, I’ve finally jumped onto the Sunday Food Prep bandwagon a la The Lean Green Bean! It was great to actually have the time this weekend to get soooo much stuff ready for the week. I’m really looking forward to just grabbing stuff when I need it, having my veggies all chopped up for salads throughout the week, and even having parts of my dinners ready to go! It took me about 3 hours to get all of this done. I set my tablet up in the kitchen and put on a few episodes of Bones that I was behind on – so I probably could have gotten it done even faster had I not let myself get distracted by the show here and there. I just didn’t feel like hanging out in the kitchen in silence. Either way, Here is what I prepped:

Sunday food prep

 

  • One dozen turkey meatloaf muffins
  • 40 banana chocolate chip protein mini muffins
  • A frittata with Canadian bacon, bell peppers, scallions, and cheddar cheese (6 servings – recipe below)
  • 1 roasted spaghetti squash
  • 4 baked sweet potatoes
  • 1 cucumber, 1 yellow bell pepper
  • Oat flour

And hereeeeeeeeeeee is my meal plan for the week! We’re going to visit Bill and Susan and my Poppa Bear in New Jersey this weekend, so I only needed to worry about dinner Monday- Thursday and then when we’re home on Sunday night. Though I am SO looking forward to cooking up a storm Saturday night with my dear Susie! In addition to other tasty bites she has formally requested my kale salad – which I can’t wait to devour!

Monday
Meatless MondayMinestrone Soup with Garlic & Mozzarella English Muffin Melts

Tuesday
Tilapia Tacos with Southwest Slaw

Wednesday
Mini Turkey Meatloaf Muffins with Chipotle Mashed Sweet Potatoes and Frozen Veggies ( I always have a stockpile of the Green Giant Healthy Weight Blend. It’s snap peas, carrots, black beans, and edamame. Johnny and I both love it!)

Thursday
Grilled Pesto Chicken with Tomatoes, Green Beans, and Parmesan Spaghetti Squash

Sunday
Shrimp Scampi
(My latest pregnancy craving, people. All I want to do is eat shrimp all the time!!)

And just for funsies – here’s the recipes for my super simple frittata! It’s packed with protein and surprisingly low in calories!! Perfect for mommies-to-be! *wink wink* I enjoyed mine with half of a whole wheat english muffin with a little smart balance to make it a complete breakfast! If you’re not a meat eater this would be just as delicious without the Canadian bacon, I was just in the mood for it this week!

Scallion & Bell Pepper Frittata

  •  6 whole eggs
  • 3 egg whites
  • 1/2 cup nonfat milk
  • 1 red bell pepper, diced
  • 4 scallions, diced
  • 5 slices Canadian bacon, diced
  • 1 cup reduced fat cheddar cheese
  • Salt & Pepper to taste

Preheat the oven to 350 degrees.

In a large bowl, whisk together the eggs, egg whites, milk, salt, and pepper. Set aside.

Add the Canadian bacon to a small, dry skillet over high heat. Let it cook, stirring occasionally, for about 6 minutes or until the Canadian bacon starts to brown. Add the bell peppers and cook about 5 minutes more or until the peppers start to char. Remove from heat.

Spray an 11×7 inch baking pan with nonstick spray. Add the Canadian bacon and pepper mixture to the bottom of the pan. Top with the egg mixture, scallions, and cheddar cheese.

Bake at 350 for 35 minutes or until set. Let cool before slicing into six servings.

frittata

Nutrition per serving (calculated on MyFitnessPal):
186 calories
5 grams carbs
10 grams fat
18 grams protein
1 gram fiber
2 grams sugar

That’s all for today, folks!! But don’t forget to come back for What I Ate Wednesday and my grand link-up premier this Thursday for my Real Food Recipe Roundup!!

 

 

Sweet and Savory Corn Muffins

… OF DELICIOUSNESS !!

Sometimes I’m so modest, aren’t I? Heh. I don’t typically eat something and then blog right after, I do other things with my life occasionally.  Like Zumba!! Thanks to my b-e-a-utiful Momma and the DVDs she gave me, I’ve been Zumba-ing like a mad woman. I actually plan to go do some once I finish off my delicious cup of coffee and this post! But I couldn’t wait to post about these absolutely outstanding (3 point!) corn muffins.

I know some of you may be wondering what makes these corn muffins stand out from any other corn muffins. These particular muffins have the quintessential perfect balance of flavors. They’re a little sweet, a little salty, a bit smokey and a little spicy.

One muffin.

Four key flavor components.

My taste buds went absolutely crazy for these muffins. Yours will, too!

Oh!! Quick!! Before I get to the recipe for these glorious muffins, you should head on over to Travel, Wine & Dine. An exceptional blog by Meghan, a wonderful writer who knows TONS about wine and dining in the Boston region. I’m this week’s Friday Foodie Feature!

Sweet and Savory Corn Muffins


  • 1 1/4 cups corn meal
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1 egg, beaten
  • 1/2 cup plain, nonfat yogurt
  • 3/4 cup nonfat milk
  • 2 tablespoons butter, melted
  • 1/2 cup sweet corn kernels
    (I used fresh, but feel free to use canned or frozen if that’s all you have!)
  • 1 small jalapeño, diced
    (I like spicy, so I kept in the seeds and ribs. If ya don’t like spicy, take em out!)
  • 1/2 cup scallions, diced
  • 2 slices cooked Canadian Bacon, diced

Preheat the oven to 375 degrees.

Combine the first five ingredients in a large mixing bowl. Set aside. In a separate bowl, whisk together the egg, yogurt, milk and butter. Gently mix the dry ingredients into the wet ingredients until just incorporated. Fold in the corn, jalapeño, scallions and Canadian bacon.

Divide the batter between 12 greased or paper-lined muffin cups. Bake for 15-18 minutes until golden brown or a toothpick inserted in the center of a muffin comes out clean. Serve warm. (With over-easy eggs if you’re like me. And a glass of orange juice. Complete and delicious breakfast!)

Oh!!! And another quick and exciting P.S. I’m down 5 pounds!!! How exciting is that?!?!?! Even eating muffins like these!! HA! Just a few more to go!!!