Freezer Breakfast Sandwiches

Today's post isn't so much a recipe but a great idea I'd like to share! As someone who isn't the biggest fan of sweets, breakfast is a rather hard meal for me during the week when I am on the go. The healthy breakfast options that are available usually steer on the sweet side (ie granola bars, smoothies, etc). This girl definitely prefers the savory option.

With that said, savory on-the-go breakfast meals in the frozen section (that are oh so good) have ingredient lists that would displease just about anyone! It wasn't until just the other day that I decided it was time to make my own frozen breakfast sandwiches. I choose the ingredients, I know the ingredients, and above all else these sandwiches sit at about 200 calories a pop - I'll take it!

Freezer Breakfast Sandwiches

1 carton of Egg Beaters

6 Bagel Thins (love me some everything bagels)

Salt and Pepper

12 slices of Turkey or Ham

6 slices of Cheese (Pepper Jack, Cheddar, Swiss)

Plastic Bags

Preheat the oven to 350 degrees. Spray a muffin pan with nonstick spray and pour your Egg Beaters into each section only filling it about 1/3 of the way. Bake the eggs in the oven for 10-15 minutes (or until done). Once they are done, season with salt and pepper while they are cooling. Once they are cooled, spoon them out and onto a plate (we will use them in a couple of minutes).

Layer each of your bagel thins with one slice of cheese, two slices of meat and two muffin sections full of egg pieces.

Place sandwiches in plastic baggies and freeze.

On your way out the door? Grab a sandwich and go! :) My mornings just got a whole lot better...

Man Pleasing Chicken

Pinterest is every girl's best friend. Really I don't know how our Mothers and Grandmothers weathered the cooking, party planning and baby planning storm without it! With that said, when I came across this recipe - the name said it all. It's the grown up version of sweet and savory honey mustard sauce... smothered... all over... everyone's favorite: chicken.

Some versions of this are done with chicken breasts or bone-in chicken thighs, well friends, time and time again I prefer the boneless chicken thighs for the flavor and texture after a long baking time in the oven. This recipe is sure to please more than just the 'man' but the whole dinner table. I recommend serving it with mashed potatoes or cauliflower mash for a healthier take at the traditional mashers (see cauliflower mash recipe). NOTE: If you don't have much cooking experience but want to knock a dinner table's socks off, this is the recipe for you.

Man Pleasing Chicken

1/2 cup Dijon Mustard

1/4 cup Maple Syrup

1 tbsp Rice Wine Vinegar

6 Chicken Thighs (1 1/2 pounds)

Salt and Pepper

Preheat oven to 450 degrees.

Mix Dijon mustard, maple syrup and rice wine vinegar together in a bowl. Place chicken thighs in oven proof dish salt and pepper chicken. Be sure to use your tin foil for easy clean up. Pour mustard, maple, vinegar mix over the the thighs. Turning the thighs over so they are fully coated.

 

Put your chicken in the oven and set the timer for 40 minutes. I have found that the amount of time the chicken takes can range anywhere from 25-40 minutes (I personally like mine to have some browning on the top). I would recommend checking  the chicken's temperature at 25 minutes. When the chicken is 155 degrees Farenheit it is done. When it is done, remove it from the oven and let it rest for 5 minutes before serving.

Top with green onions or chives if you prefer :)

 

Spicy Grilled Shrimp Tacos with Pico De Gallo

My two ultimate favorite versions of Shrimp tacos have to be either Pelon's (Norfolk, VA) or Plaza Azteca (Hampton Roads, VA). You'd think this would be a dish that no one could royally screw up, but from experience, I can tell you people SURE have! I think with some fresh ingredients and passion for good tacos, you can create the perfect ensemble! Don't let the amount of ingredients deter you from making these. You can always incorporate store bought Pico De Gallo with these delicious spicy shrimp!

Pico De Gallo

1 small yellow onion

1 jalapeno pepper, quartered and seeded

2 garlic cloves, peeled (or garlic salt)

1 tomato, seeded and chopped

1 avocado, peeled, seeded and cut into chunks

3/4 teaspoon sea salt

1 tablespoon fresh lime juice

1/4 cup loosely packed fresh cilantro leaves, coarsely chopped (the more the merrier)

 

Shrimp

1-1/2 tablespoons olive oil

1-1/2 teaspoons chili powder

1/2 teaspoon salt

A pinch of cayenne pepper

1-1/2 pounds large or extra large shrimp, peeled and de-veined

*I recommend making them as spicy as you like, these are not strict measurements

 

For Assembling

8 - 10 six-inch corn or flour tortillas

Approximately 2 cups chopped red cabbage, for garnish (I buy it pre-chopped in a bag)

2 limes, cut into wedges, for garnish

Approximately 1 cup sour cream, for garnish

To make the pico de gallo, dice all of the veggies finely. Add all of the ingredients into a medium sized bowl and stir lightly (not too rough because you want the avocado to be in tact). If you’re not going to use the mixture right away, place a piece of saran wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.



Now it is time for the shrimp. Heat the grill to medium. Meanwhile, mix the olive oil, chili powder, salt, cayenne pepper and shrimp in a large bowl. Stir until shrimp are evenly coated with seasoning. Add the shrimp to skewers and place them on the grill. Cooking the shrimp only takes about 1-1/2 - 2 minutes per side until they are just opaque. Cover to keep shrimp warm.



Spoon avocado salsa generously over tortillas (heated if you want), then top with 3 (or 10) shrimp, red cabbage and dollops of sour cream. Serve tacos with lime wedges on the side or more importantly, drizzle some Sriracha Hot Sauce on them for some extra heat :)


Tip: Adding fajita or taco seasoning to the sour cream turns a simple ingredient into a zesty condiment. Take my word for it, it is deeeeeeeelicious!