Pesto Toast with Poached Egg

This is really delicious, but be warned- it takes more than a few minutes to prepare and is heavy on fat. This is one of the reasons I started prepping all my breakfasts on Sunday, because I want a good breakfast but don’t want to spend 30 minutes making it at work.

  

Simply toast your bread, spread pesto on toast, and top with poached egg.

I poached my egg at work in the microwave. Obviously it’s over cooked,  microwaves tend to do that! But just crack an egg in a cup filled with water, pour a bit of vinegar in, and nuke for a minute (until your desired level of done-ness, and microwaves vary).

Zucchini “Ravioli” with Ground Turkey, Spinach and Ricotta

Zucchini “Ravioli” with Ground Turkey, Spinach and Ricotta and Homemade Marinara

If you notice a lot of ground turkey in my recent recipes, it’s because I went to Sam’s Club and bought 5 lbs of it. So I’m just finding healthy ways to use it in the way I like to eat.

I saw a picture of this on Pinterest, but there wasn’t much of a recipe to it. It’s sort of a take on ravioli and lasagna at the same time, but substituting the pasta with zucchini, because I made it for my week of lunches.

First, preheat your oven to 400.

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You can really use whatever vegetables you like to season your ground turkey. I love, love, love caramelized onion so I use that quite often. I also recommend mincing some garlic, as this is a quasi-italian recipe.

Saute your vegetables for a few minutes on medium heat, careful not to burn the garlic. You’re going to add the meat to this pan, so the vegetables will continue to cook. You just want them to sweat a little, and for the onions to get that translucent color.

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Add the ground beef, and cook on medium-high heat until cooked thoroughly. I used 93% fat-free ground turkey (as that was all Sam’s Club had) so I had to drain the excess fat.

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Once cooked, add a handful of spinach, and cover. Let set for about 2-3 minutes until the spinach has wilted. Remove cover and stir to combine. Repeat this step for your desired amount of spinach. I used one whole bag of spinach (found with the bags of salad mixes in the produce section of the grocery store).

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Mix the ground beef and spinach mixture with one cup of ricotta cheese. I used part skim ricotta. Ricotta is one of the few cheeses I will use the low-fat version. It cuts the fat significantly and you seriously could not tell the difference.

Zuchinni Ravioli

Using a mandolin if you have one, slice two zucchinis lengthwise to your desired thickness. Mine are pretty thin, but I apologize I do not know the exact dimensions. You will need four slices per each “ravioli.” Make a cross as I have shown above, and lay a spoonful of the ground turkey and ricotta mixture in the center.

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Fold the zucchini into itself, almost like a little round burrito. In doing this myself, the bigger the zucchini, the better. The shorter slices gave me trouble folding them in.

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marinara

Top with marinara. I made mine homemade by roasted some garlic slices on the stove in a bit of oil, and then adding two cans of crushed tomatoes, 1 tbsp each of oregano, salt, and crushed red pepper.  Then I took two sprigs of fresh basil and let simmer for 15 minutes, then took the sprigs of basil out.

If you like, you can also top with mozzarella cheese prior to placing the dish in the oven. I wish I had done that, but since I was just using what was on hand at the house, I did not have mozzarella so I ended up topping with a bit more ricotta cheese (not pictured). I LOVE ricotta cheese!

Bake in the oven for 20 minutes. If you do top with some mozzarella cheese, cover the dish with foil for the first 10 minutes, then remove and continue baking until the cheese has melted.

Happy Eating!

UPDATE: Ate my first ravioli yesterday at lunch, and it was wonderful! Kept me satisfied until dinner time, but if you need a bit more a side salad would go a long way with this dish.

Ingredients:

2 zucchinis

1 lb ground turkey

1 bag of spinach

2 cloves of garlic

8 oz ricotta cheese

1 jar of marinara sauce, or homemade

Avocado Toast

I love avocado, and if I’m not having eggs for breakfast I usually have some sort of toast, which I love to top with either peanut butter, avocado, ricotta, etc. Pictured below are two types of avocado toast I’ve done recently.

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This first one is pretty straightforward. Slice up an avocado while your bread is toasting, and then top bread with avocado, then S&P to taste. The slice on the right is also topped with some hot sauce. Great quick morning fuel, and spicy foods rev up your metabolism!

avocado toast

This one took a bit more time, but was really tasty. After you toast the bread and top with sliced avocado, also add some sliced strawberries and goat cheese and toast in the toaster oven (or broil in the oven) for a couple of minutes. Not pictured is the balsamic drizzle that makes this a really delicious creamy/sweet/tangy breakfast full of nutrients and flavor your body and taste buds crave.

Turkey Meatloaf Roulade with Spinach and Ricotta

 Veggie Packed Turkey Meatloaf Roulade with Spinach and Ricotta

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When making my lunches for the week, I try to think of proteins that aren’t going to dry out, like plain ole chicken breast. Ground turkey is great for this, and all the veggies in there keep it nutritious and moist and juicy. Plus, sometimes we have to trick our adult selves to eat more veggies by hiding them in really good food, like our parents did when we were kids.

First, preheat the oven to 400.

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Dice your veggies. This time I chose red bell peppers, jalapeno, onions, garlic, and zucchini. Would be great to add mushrooms and some spicy peppers too, but was just using whatever I had on hand.

Heat olive oil on saute pan until smokin’ hot.

Saute your veggies to your preferred level of done-ness. I did mine for about 7 minutes on medium-high heat. (In retrospect, I would have sautéed the zucchini separately, and for not as long.)

Once the veggies are cooked, transfer them to a plate and stick in the freezer for a few minutes to cool (so they don’t cook the egg and ground turkey).

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Once the veggies are cooled, combine with about 1 lb of ground turkey (I used 1.4 lbs), 1/4 cup of panko bread crumbs, and one whole egg. Mix it up real good, use your hands and get messy.

Once mixed, lay a piece of saran wrap on a free space on your counter or kitchen table- I know, easier said than done! Spread the ground beef/veggie mixture atop the saran wrap as evenly as you can.

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Chop one bag of spinach on a cutting board (these bags of spinach are with the bags of salad in the produce section of your grocery store). In a bowl, combine spinach and 8 oz of ricotta cheese. I did not chop my spinach in the image featured above, and nobody died, however the finished product would have been easier if I had.

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Spread spinach/ricotta mixture as evenly as you can on top of the ground meat you previously laid out.

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Roll it up carefully, like a big sushi roll.Mold to create a loaf shaped rectangle.

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Back in the preheated oven (at 400) for 35-40 minutes, or until the internal temperature reaches 165.

You’ll notice in my finished image above that my meatloaf split while cooking. Boo. Another egg would’ve bound it together more, or I could have rolled it tighter. Either way, it was still SO good. Eating like this doesn’t feel like I’m eating healthy at all.

Ingredients:

1-2 Tbsp olive oil

1 lb ground turkey or ground chicken

1 whole sweet onion

1 whole red pepper

1 whole jalapeno pepper

1 whole zucchini 

(or other vegetables of your choice)

1 whole egg

1/4 C Panko bread crumbs

1 bag of spinach

8 oz ricotta cheese (whole or part skim, I used whole in this recipe, but part skim really cuts the fat, which I tend to eat too much of. I suggest going with part skim, you seriously cannot tell the difference)

Turkey Cheddar Egg Cups

Turkey Cheddar Egg Cups with Onions, Mushrooms, and Jalapenos for Breakfast 

I spend Sunday afternoons cooking breakfasts and lunches for the work week ahead. These egg cups are packed with protein and veggies and keep me satisfied until lunchtime. In fact, most days I’m not hungry for lunch until late afternoon- and I am a hungry lady!

First, preheat your oven to 375.

Egg Cups, Veggies

Dice onion*, jalapeno, and mushrooms. I used sweet onion and just regular salad mushrooms (they were $0.98) but you can use whatever veggies you want.

*For an easy dice on the onion, see my How-To category: How to Quickly Dice an Onion.

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Heat oil on a saute pan. Once smokin’ hot, dump all the veggies on it and saute the veggies to your preference of done-ness.  I personally enjoy a nice brown, caramelized onion. This usually takes about 7 minutes on medium-high heat.

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While your veggies cook, spray a muffin pan with non-stick spray, and place one slice of turkey lunch meat to form a cup in each of the muffin slots. I only did 10- two for each day of the work week.

This part is where you can feel free to do your own thing. In the past, I’ve used spinach and part-skim (or whole milk) ricotta cheese- which is delicious. This time I used regular ole Mexican shredded cheese and chives, only about 1-1/2 teaspoons of cheese in each cup.

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When your veggies are sautéed, cool them for a few minutes by transferring to a paper plate and sticking in the freezer. This will both stop the cooking process and prevent the hot veggies from cooking the eggs inconsistently. They don’t have to be down-right cold, they can be a bit warm. Just not fresh off the stove hot.

Once cooled, separate the batch of veggies into 10 even portions. No need for a scale or measuring cup, just eye-ball it.

One egg at a time, crack an egg into a bowl and scoop a portion of the veggies into the same bowl. Whip until it’s mixed, and pour into one cup. Repeat for the rest of the muffin slots you’ve prepared.

Top with another teaspoon or two of shredded cheese and chives (or you could top with some leftover jalapeno or whatever you’d like).

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Cook for about 10-15 minutes, or until it reaches your desired level of done-ness. We have a toaster oven at work, so ideally I would cook mine just a tad under so that I could reheat in the toaster oven each morning without totally over cooking them. The egg cups in the image above are a bit over, courtesy of multitasking a bit too much on my part!

Then I transfer two at a time to a zip-lock sandwich bag, and stick in the fridge- no need to freeze unless you’re planning on making a large batch as you should only keep them in the fridge for about five days.

Ingredients: 

1-2 Tbsp Olive Oil 

10 eggs, whole 

1/2 C Shredded Cheese 

1Whole Sweet Onion 

1 Whole Jalapeno 

1-1/2 C Sliced Mushrooms 

Chives, to taste 

10 Slices of Turkey Lunch Meat