Monthly Archives:

July 2016

Breakfast/ Weight Watchers

Eggs in Purgatory

Spicy Eggs

As I was sitting through the rain delay at the farmers market yesterday, I loved reading all your ideas on pairing tomato sauce with eggs for breakfast!  I did end up making something delicious.  So simple and easy and this would be a great idea for a brunch to feed a crowd.  I made this dish two servings, but you could easily multiply it to fit your needs.

I have no idea what the origin of “Eggs in Purgatory” originates.  But all I know is that this is delicious!

Eggs in Purgatory
Serves 2
A savory breakfast that is great for two people, or multiplied to feed a crowd for brunch.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
257 calories
26 g
201 g
11 g
14 g
4 g
328 g
1081 g
12 g
0 g
6 g
Nutrition Facts
Serving Size
328g
Servings
2
Amount Per Serving
Calories 257
Calories from Fat 98
% Daily Value *
Total Fat 11g
17%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 201mg
67%
Sodium 1081mg
45%
Total Carbohydrates 26g
9%
Dietary Fiber 5g
19%
Sugars 12g
Protein 14g
Vitamin A
35%
Vitamin C
15%
Calcium
17%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1.5 cups marinara sauce
  2. 2 large eggs
  3. 4 ounces cooked red potato, diced
  4. 1 tablespoon part skim ricotta cheese
  5. 1 ounce mozzarella cheese, shredded
  6. pinch of crushed red pepper
  7. salt and pepper to taste
  8. 2 teaspoons chopped fresh basil
Instructions
  1. In a baking dish, lay the diced potatoes on the bottom.  Pour in the marinara sauce.  Crack two eggs on either side of the dish.  Dot the ricotta cheese and mozzarella cheese around the dish.  Top with crushed red pepper, salt and pepper to taste.  Bake at 425 for 15 minutes.  10 minutes if you like a runny egg.  If you are like me and don’t like a runny egg at all, finish off under the broiler for two minutes.
Notes
  1. Perfect for a brunch!
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calories
257
fat
11g
protein
14g
carbs
26g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
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Half of this dish is only 5 smart points.  I toasted one ounce of thin sliced French bread (for 3 points) so I had 5 toasts to soak up all this deliciousness.  So good.  Before I knew it, it was time to get ready to go to work.  Last I checked yesterday morning it looked like I had a 30% chance of rain.  Well, while driving to the shop, this was what I was driving into.

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It took me an hour and twenty minutes to get to the shop alone.  It was raining so hard at some points that we were only driving 10 mph.  It stopped raining by the time I got to the shop, so we loaded up our cars and headed to Lincoln Square.  It was 86 degrees when I left my house and 71 degrees when I pulled into the shop.

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But the humidity and temps rose again.  Once we set up our tent, I checked the weather again:

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We are the only people that sell prepared food and 4-6 is our “dinner hour.”  As luck would have it, it rained from 4:30 to 5:30.

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But then the sun came out and I was able to sell my ass off for the last two and a half hours.  I still ended up making $800, which isn’t bad for a whole hour rain delay.  My boss did a morning market for six hours and only did $565.  We also sold 26 wraps and 4 salads in one hour – I worked with Edmundo – I love that kid.  So organized, neat, multi-tasker and doesn’t get ruffled when it gets busy.

I defrosted a pork chop in the fridge during the day so I could have that for dinner.  I didn’t know exactly what I was going to do with it, but when my neighbor at the market gave me a bag of shiitake mushrooms, I knew they would be involved.

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I cooked the pork chops for 4 minutes a side that I seasoned with Hardcore Carnivore rub (going to be doing an awesome giveaway on Monday – stay tuned!).  While the pork rested, I cooked the mushrooms in Pam for about 3-4 minutes.  I added 1 teaspoon of butter, 1 teaspoon of flour and cooked that for 1 minute.  Then added 1/2 cup skim milk to make a quick white sauce.  After the sauce thickened, I stirred in a tablespoon of Coop poblano mustard and a pinch of crushed red pepper.  Then poured that over the pork chop and sprinkled with dried parsley.  So quick and easy – dinner was ready in about 15 minutes.

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It was nearly 10:30 by the time I ate that, so I wish the picture was as good as this pork chop tasted.  The sauce was creamy, with a punch of heat from the spicy mustard and crushed red pepper, and the pork was seasoned perfectly and so juicy and tender on the inside.  I really, really, like pork chops.  I actually would venture to say that my brother and sister haven’t eaten a pork chop all year!

I am still watching Gray’s Anatomy – holy balls I am still only on season two and just finished episode 23?!  So I stayed up a bit late last night, but the beauty of having Friday off is that I was able to sleep in.  I didn’t even wake up until 9 this morning!

I have a bazillion bananas that no one has eaten, so I’ll be making something with bananas – muffins, bread – do you have a favorite recipe using bananas?  I am all ears.

Hope you have a wonderful weekend!  Come back on Monday for a great giveaway – you won’t want to miss it. Open-mouthed smile

Make it a great day!

Soup/ Vegetable/ Weight Watchers

Cherry Tomato Basil Soup

Summer Soup

Cherry tomato soup is not only delicious, but healthy!  While I don’t like eating cherry tomatoes by themselves, they are perfect for this soup.  I am kicking myself for not trying this method sooner.  You could also use roma tomatoes if cherry tomatoes are no longer in season.

A week ago Sunday the farmers market was torrential rain for a solid hour.  As luck would have it, one of the vendors (Gray Farms) who sells vegetables was giving away some of his stuff that he didn’t sell due to the weather, and he gave me and Alberto cherry tomatoes.  Sadly, Alberto works a second job after the farmers market and told me that I could have his container.  Score!

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The only problem with that?  I don’t like cherry tomatoes.  Well, let me clarify that, I don’t like to pop cherry tomatoes into my mouth – the inside texture just grosses me out too much.  But guess what I do love?  Tomato basil soup!  This soup is so simple, could be ready in about 15-20 minutes, because I cheat and use pasta sauce in the soup.  I had a jar of Classico garlic pasta sauce in my fridge that needed to be used up, and it was the perfect addition to this soup.

Cherry Tomato Basil Soup
Serves 4
A delicious way to use up summers bounty of tomatoes
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
85 calories
10 g
1 g
5 g
2 g
1 g
174 g
165 g
6 g
0 g
4 g
Nutrition Facts
Serving Size
174g
Servings
4
Amount Per Serving
Calories 85
Calories from Fat 41
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 1mg
0%
Sodium 165mg
7%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
12%
Sugars 6g
Protein 2g
Vitamin A
33%
Vitamin C
34%
Calcium
5%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups cherry tomatoes, stems removed
  2. 1 tablespoon olive oil
  3. 1 tablespoon minced garlic
  4. 1 cup pasta sauce
  5. 1 tablespoon chopped basil
  6. 2 teaspoons crushed red pepper
  7. pinch of salt
  8. pinch of cracked pepper
Instructions
  1. In a stock pot, add the olive oil and garlic and cook just until the garlic starts to turn brown.  Add remaining ingredients and simmer on low for about 15-20 minutes.  Using a stick blender, puree the soup.  Since this ended up being only 2 smart points per serving (makes 4 servings) I added spinach and cheese ravioli to my dish.
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calories
85
fat
5g
protein
2g
carbs
10g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
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This was delicious!  Creamy, smooth, so fresh tasting.  I licked the bowl clean!

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My friends Alison and Cameron started raising chickens, and when I crashed their house the night before last, they gave me four of their fresh eggs.

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These are actually the size of medium eggs.  The shell is a bit tougher than store bought eggs.  Check out that yolk color!

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Since it was a market day, I had a big breakfast – two eggs (4) two pieces of light breakfast sausage (2) three ounces of potatoes (4) and fresh fruit.  A new food find for me, which I used to cook the potatoes with.  Have you heard of it, or used it before?  Worked perfect to get a nice crisp edge on the potatoes.

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And even though I had a long day ahead of me, I still got out for a quick 30 minute walk before getting ready.

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Remember I told you that the weather was supposed to be low 80s yesterday for the market?  Nope – it got up to 93 degrees and the sun was shining so there weren’t as many people at the market.  Still sold $850 in 4 hours though, so not too bad.  The morning market that is an hour longer only made $400!  I made a flour tortilla/ham/cheese wrap for my lunch, with cherries as big as my head.  I also had some Smart popcorn to snack on in the car.

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I scored on the $1 rack with tomatoes. 

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I don’t really have a recipe for my marinara sauce because it really depends on the tomatoes.  Some are sweet, some our tart, so I just have to adjust as I go along.  It always starts with a bit of olive oil, minced garlic and a 6 ounce can of tomato paste that I cook down for about 10 minutes.  This really adds a depth of flavor.  I also always add an ounce of chopped pepperoni to this part as well.  A little bit of fat renders out of the pepperoni that gives the sauce a nice extra kick.  Then I may or may not add a pinch of sugar at the end to round it out.

It made so much, I’ll probably have to freeze some of it.  It made for a quick dinner!  I had this pasta in the freezer – 8 smart points for 1 cup (or 3.5 ounces frozen).  It was a generous portion, and because my sauce is basically no points, even with the added zucchini, my dinner was still 8 points.  So good!

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The ravioli was perfectly seasoned, and with the fresh chopped basil on top, basically a party in my mouth.   I am trying to figure out a way that I can have that marinara for my breakfast it’s that good!

Another market day – I am working with my favorite kid Edmundo – the one that is super clean, nice and actually wears pants that fit him so I don’t have to see his ass when he bends over to get a veggie burger out of the cooler like my other co-worker Smile with tongue out

I still have time to get my walking shoes on – the weather calls for 30% chance of rain around 6-7 p.m. tonight – that’s our dinner rush hour, so I hope the 70% applies to where we are and it doesn’t rain.

Hope you have a great day – one day closer to Friyay!  Make it a great day!

Beef/ Pork/ Poultry/ Sauces

Pineapple Garlic Sriracha BBQ Sauce

BBQ Sauce

Yesterday was my weekly WI and I was happy to see a loss of 1.2!  Two weeks in a row, or 2.2 pounds – and I hope to continue the streak next week.  Can a sista just get to the first five pounds so I can get a sticker at the meeting?! Open-mouthed smile

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I normally do a show and tell of my breakfast at the meeting, but for the second week in a row I slept in a bit so didn’t eat breakfast until after my meeting.  I had a couple errands to run after the meeting, so I didn’t end up eating breakfast until nearly 10:45.  Beef is always a good idea for breakfast.  I used my Hardcore Carnivore black rub, and cooked this thick steak for 3 minutes a side for medium rare.  Then sliced 4 ounces for my breakfast (4) drizzled it with my tomatillo salsa, had 3 ounces of hash browns on the side (4) with strawberries and blueberries.  A very filling 8 point breakfast.

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Both Hannah and Jacob had to work, and it was nice to have the house to myself and jam the music I wanted to listen to.  I scored on the $1 rack with three packages of tomatoes for $3.

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I made pasta sauce for my friend Whitney, the one who decorated my house, to drop off to her and her family for dinner and catch up a bit.   It made enough not only for her family for dinner, but I’ll have sauce to use for myself this week, and freeze for another time.

I had beef short ribs on my menu to grill out, and needed to make a BBQ sauce to go with them.  I love the process of recipe developing, because while I have an idea of how I want a recipe to be, 9/10 it turns out to be completely different after tasting and making adjustments.  The base of my BBQ sauce was a 6 ounce can of pineapple juice I found in the pantry.  I have no idea why I bought it, probably for some other recipe I never got around to making.  I knew I would add sriracha for heat, but then I thought I would add the Hardcore Carnivore spice INTO my BBQ sauce, and well – I made the best BBQ sauce of my life.

Pineapple Garlic Sriracha BBQ Sauce
Serves 20
Such a combination of flavors that will rock any cut of meat - spicy, sweet, tangy - delish!
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Prep Time
2 min
Cook Time
30 min
Total Time
32 min
Prep Time
2 min
Cook Time
30 min
Total Time
32 min
46 calories
11 g
1 g
0 g
1 g
0 g
41 g
333 g
10 g
0 g
0 g
Nutrition Facts
Serving Size
41g
Servings
20
Amount Per Serving
Calories 46
Calories from Fat 3
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 1mg
0%
Sodium 333mg
14%
Total Carbohydrates 11g
4%
Dietary Fiber 0g
1%
Sugars 10g
Protein 1g
Vitamin A
5%
Vitamin C
9%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 teaspoon butter
  2. 2 tablespoon minced garlic
  3. 1 6 ounce can pineapple juice
  4. 1/3 cup brown sugar
  5. 2 cups ketchup
  6. 1 tablespoon sriracha
  7. 1 tablespoon soy sauce
  8. 1 teaspoon liquid smoke
  9. 2 tablespoons lemon juice
  10. 1 teaspoon cracked pepper
  11. 2 teaspoons Hardcore Carnivore black rub
  12. 1/2 teaspoon crushed red pepper
Instructions
  1. Heat a pan over medium heat and add the butter.  Once melted, add the garlic and cook until the garlic starts to brown.  Add remaining ingredients, stir with a whisk, turn the heat to low and simmer for 30 minutes.
Notes
  1. If you don't happen to have Hardcore Carnivore Black rub, you could substitute 2 teaspoons of your favorite dry rub. But the Black rub is the bomb.com. You can find it at http://jesspryles.com/hardcore-carnivore-black-rub/
  2. And FYI, she isn't paying me to gloat about her rub, it is the best rub I've ever tried!
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calories
46
fat
0g
protein
1g
carbs
11g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
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Guys.  I need to bottle this stuff and sell it, it is so good!  I normally am not a sweet BBQ person, but the combination of flavors is so complex, that it works.  You get the sweet from the pineapple juice and brown sugar, the tang of the lemon juice, the spice from the sriracha and crushed red pepper and the punch of extra seasoning from the dry rub.   I had some pork rib tips I bought that I either needed to cook up or freeze, and decided to cook them up for lunch.

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I salt and peppered the rib tips and seared them in a bit of coconut oil for 3-4 minutes per side.  Then added the BBQ sauce and baked at 225 degrees for one hour.   If you’ve never cooked with rib tips before, they are a super economical cut of the ribs – either beef or pork.  It’s usually what’s cut off to make the spare ribs or baby back ribs look pretty, but they are just as flavorful.  I bought my pork rib tips for just $2.99 a pound.  I trimmed a bit of fat off of them, but otherwise left them as is.  After an hour, because they weren’t that big, the bone just fell off from the pork and I was left with tender juicy deliciousness.  I wasn’t all that hungry for lunch, but managed to eat three of these standing up over my counter in my kitchen – so good!

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Before I knew it, it was time to head to my friends house.  She has the best dog – Winston.  He’s huge, yet so friendly.  He moves a lot, so this was the best pic I could get, and I promise I am petting the dog, not choking him!

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It was great to catch up Whit!  Then my other friends Alison and Cameron’s house is on the way home, so I stopped by to say hello to them as well, and ended up staying long enough to help put the kids to bed – they are so cute!  They also have chickens now, so I am excited to use fresh eggs this morning for breakfast – thanks for letting me crash your house unannounced, and I promise I’ll bring food to you next time!

So my grilling didn’t work out to plan since I didn’t get home until well after dark.  Turns out I almost always have pizza dough in the fridge (shocker!) and I had Dietz & Watson stick pepperoni, so pizza it was.  3 ounces of dough (8) 1 ounce sliced pepperoni (4) and 1 ounce part skim mozzarella cheese (2).

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Today is going to be a great farmers market day – sunny skies and high of 84 today.  Let’s see if I can break my sales record from last week.

I’ll leave you with this – I saw it at the store on the discount rack and have never seen or heard of this before.  Thoughts?!

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Make it a great day!