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12/21/2014 0 Comments

AVOCADO & FETA OMELET WITH GREEK YOGURT

This is one of our favorite breakfast meals! We first had it at a breakfast place in Fishers, but the serving sizes kept getting smaller. So to save time and money, I figured out how to make them at home, and it made counting calories much easier.
INGREDIENTS (one serving)
2 LARGE EGGS
1/2 MEDIUM AVOCADO, DICED
1/4 CUP FETA, REDUCED-FAT FOR FEWER CALORIES
DASH OF SALT, KOSHER
ORIGINAL GREEK YOGURT, ON-THE-SIDE
That last ingredient might be confusing, allow me to explain. We stumbled upon the magic of original greek yogurt by accident. We usually get vanilla flavored light & fit greek yogurt for a low-calorie snack, but one day we grabbed this thinking it was the same thing. Turns out that "original" has no sweetness at all, it tastes more like sour cream. So now we use it for a sour cream substitute and in cooking to save calories by subbing it for heavy whipping cream! 
See my Avocado Enchilada Recipe for another great way to use Original Greek Yogurt!
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Start by spraying a pan with cooking spray to avoid sticking, place pan on burner set to slightly-less-than-medium heat.

Crack two large eggs and pour them into a bowl and whisk with a fork or whisk until yolk and whites are combined. Add a few drops of water to eggs and whisk again briefly. Pour eggs into pan. You can add a dash of kosher salt now, or wait until the omelet is complete and put the salt on top of the omelet.
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While eggs are cooking, cut a medium avocado in half long-ways and use a spoon to scoop the pit out of the avocado and the avocado fruit out of the shell. Dice the halved avocado.

When the eggs are mostly cooked -- not too "gooey" on top -- add the avocado and feta to the egg. Allow to cook for a few more minutes. Then, using a spatula, fold the eggs in half -- so that the egg looks a bit like a sandwich/pita bread half. Cook a bit longer and make sure all the gooey eggs have cooked through. You can flip the omelet if you would like to brown the top side. Otherwise, slide the omelet onto a plate and garnish with desired amount of original greek yogurt.
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I prefer my eggs messy-scrambled with avocado and feta -- see the last photo above. Boyfriend and I are true opposites, he likes his eggs in neat, omelet form and I like mine messy and scrambled. 
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12/19/2014 1 Comment

TATER TOT CASSEROLE

INGREDIENTS
1 LB. GROUND BEEF (OR MORNING STAR CRUMBLES)
1 ONION, DICED
1 PACKAGE FROZEN TATER TOTS
1 PACKAGE SARGENTO COLBY-PEPPER JACK CHEESE SLICES
1 CAN CREAM OF MUSHROOM SOUP
SALT, PEPPER, CRUSHED RED PEPPER, FOR FLAVOR
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Vegetarian
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Carnivorous
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Vegetarian
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Carnivorous
Preheat oven to 400 degrees.

In a pan/skillet, cook ground beef throughly and drain fatty juices. Add diced onion and cook until onion is soft.

Put beef and onion mixture in 13 x 9 or two 9 x 9 tin dishes. Pour cream of mushroom soup over the beef and onions, mix slightly. Layer cheese slices evenly over the beef, onions and mushroom soup. Then add the final layer, rows of frozen tater tots across the top. Sprinkle salt, pepper and crushed red pepper across the top generously.

Cook for 20-30 minutes or until cheese is bubbling.

Add Siracha hot sauce for an extra kick!

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Directions for cooking it in a crock pot:

Spray the inside of the dish with cooking oil then it's the same as the original recipe, however, tater tots are not as crispy because of condensation on the lid. To have crispy tots, cook the dish on low for 2-3 hours and heat tater tots in oven, then add to top of casserole just before serving.

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