Stove to Oven Cheesy eggs potato bake, with veggie crumbles.

I was awake at some ungodly hour and got the craving for some dinfast. I have been on a breakfast for dinner kick more than usual lately. I had a can of potatoes sitting in my cupboard for ages and I was in the mood for some cheesy hash browny goodness.  Then I thought why not make this more. Make it a truly scrumptious indulgence. 

I remembered seeing a recipe not too long ago requiring something I haven't done in ages and that is transfer from stove to oven. I thought I'd try my own version with what I had on hand. 

This is a stove to oven bake recipe, so you'll need a cast iron or oven and stove friendly pan equivalent. 


If ever you want something decadent, incredibly fast and easy for dinfast, this is it. Not something to indulge in a lot, but definitely something to do every once in a while as a treat.

*The key to getting this perfect is to leave it in the oven just enough to thicken the egg whites. Then one more minute to melt that cheese into everything. Overcooking is EASY to do, so keep a look out. 


The contrast of crispiness that my lodge cast iron creates, along with the moistness from being baked in butter is amazing. I would highly recommend you do this with cast iron. Get those potatoes nice and browned prior to oven cooking. 

This was so sinfully good. I don't think i've used this much butter in one recipe in years haha but it was worth it. The rest of the weeks to come will undoubtedly be filled with veggies, sans butter and cheese for a while. I think my body has to recover from all this yummy artery clogging goodness. 

Ingredients used: 

• 1 Can of small potatoes. I used Libby's. 
• 1/2 cup shredded cheddar cheese 
• 3 tblspoons butter
• Small handful of chopped onions
• 2 tspn paprika 
• 1 tbspn dried cilantro
• 1 tbspn minced garlic
• 2 cracks from pepper-mill or to taste
• A few pinches of salt
• 3 eggs
• Half cup Gardein veggie crumbles (meat substitute) (Optional, but sooo good) I eat meat, but I try to stay away from beef and this is my favorite substitute. 

Special tools needed: 

 Cast iron pan or other stove to oven pan.


Directions: 

1. Preheat the oven to 400 degrees.

2. Heat the cast iron on med-high heat. Drop 3 tblspoons of butter into pan. 

3. While the butter is heating up, chop the potatoes into bite size pieces. 

4. When the butter is all melted, add the potatoes.

5. Then add the cilantro, paprika, garlic. salt and pepper. Mix this up

6. Cook the potatoes until browned. Keep a close eye so you don't over cook. 

7. Then add the onions and veggie crumbles. 

8.  Once everything is cooked and browned, dig out 3 empty areas for each egg yolk to go into. Let the yolk flow over the rest of the ingredients. 

9.  Turn off the stove heat and transfer the pan to the preheated oven.

10. Cook 9-11 minutes or until the egg whites have thickened but do not let them harden. 

11. Once cooked, pull the pan out, then add the cheese and put it back in for one minute. Just enough for the cheese to melt into everything. 

12 Once melted, take out of the oven and immediately serve nice and hot. 

Enjoy this comfort food for dinfast or breakfast. It is perfect for that cheesy carby craving on a cold night or morning.

This post is in accordance with FTC guidelines. I was not compensated for anything to do this recipe. Thanks for stopping by! 

#Kale and Carrot Soup #recipe

Ah, I love fall. Like a lot of you, I am obsessed with the colors, styles and most importantly, the food! Pumpkin seems to take over the world at this time of year and I thought about doing a pumpkin recipe, but I decided  nah, you're probably inundated with pumpkin recipes on Pinterest, like I am. I'll make my heart grow fonder a little bit longer. Instead, I decided to share a healthy soup recipe with you, including kale and carrots. Carrots are one of my most favorite foods and kale is a little too bitter for me, so I like to mix a lot with it to mask that and still get the health benefits. There's no other better way than to mix it all up in a hearty soup!

During the Publix October Fresh Savings Event, I took advantage of their Buy 1 Get 1 Progresso 100% Natural Chicken Broth. These next months are all about comfort foods and soup, so this was a perfect deal. Because of this deal, I also saved a bunch on the ingredients needed for this recipe!

Better Pictures to come! My camera is on the fritz!

I adapted my Kale and Carrots soup from an original vegetarian recipe that I omitted and replaced quite a few things in, but it still came out delicious! This recipe calls for steaming the kale ahead of time, but I just used frozen.

Kale and Carrot Soup (Serves 8)

• 2 bunches multicolored carrots, cut into 1-inch chunks (4 cups)
• 4 cups low-sodium vegetable broth (I used Progresso 100% Natural Chicken Broth)
• 1 15-oz. can diced tomatoes in juice (I Used Del Monte)
• 2 12-oz. bunches Tuscan kale, thinly sliced (I used plain frozen Kale)
• ¼ cup chopped fresh basil, plus 6 whole leaves, divided
• 2 Tbs. chopped chives, plus handful whole chives, divided
• 1 15-oz. can white beans, rinsed and drained (Omitted the beans)
• 1 Tbs. balsamic vinegar
• I added 1/2 red onion with everything, when first boiling ingredients, before simmering.
• I added 1tspn Organic ground Turmeric and 2 freshly crushed Garlic Cloves while it simmered, for the added health benefits.

1. Bring carrots, broth, tomatoes with juice, and 2 cups water to a simmer in large stockpot with steamer insert over medium heat. (You do not have to steam the kale)
2. Place kale, whole basil leaves, and whole chives in steamer insert. Set steamer inside stockpot, cover, and steam 5 to 7 minutes, using tongs to stir halfway through. Remove and discard basil and chives. Add kale, beans, and vinegar to soup, and return to a simmer. Season with salt and pepper, if desired. Stir in chopped basil and chives just before serving.

This came out so yummy! I wish I had beans on hand to add, because I know that would have made it much heartier, but this was still plenty filling!

Sweet Wild Salmon with Red Onions and #SuddenlyGrainSalad #PlatefullCoOp #spons

Lately I have been on a HUGE Salmon kick. It's one of the best meats for your skin. I try not to have it more than 3 times a week, because of the Mercury worry, but I do love my Salmon fix! The following is a dish that is repeated a lot over here. My favorite is to mix sweet and savory, so this time I combined Blue Agave Nectar, Braggs Omega 3's, Garlic and red onions.

Thanks to General Mills and Plateful Co Op for sponsoring this discussion.

I decided to pair the Sweet Wild salmon with a very tasty herb filled, Tuscan Suddenly Grain Salad. This particular flavor consists of brown rice, quinoa, wheat berries, almonds and a tomato Parmesan herbed dressing. I loved the combination of the cheesy tomatoes with the light sweetness of the salmon.

 I am really loving these new mixes that I have tried. The prep time isn't very long and the incorporation of quinoa and brown rice is a nice change for Betty Crocker. It comes in a convenient bag that you cook in boiling water. Then drain the bag and add the sauce mix prepared ahead of time. Once done, I chilled it and served it with the Warm Salmon. The contrast in temperature was really appealing when mixed together.

One bag of Suddenly grain serves at least 4 people and they have several flavors that are on the sweet or spicy side.

Sweet Wild Salmon with Red Onions (Feeds 2) 

Ingredients: 

• 1 box of Tuscan Suddenly Grain Salad
• Aluminum Foil
• 2 medium Wild Salmon slices (thawed)
• 1/2 cup diced red onions
• Water for the Suddenly Grains mix
• 2 tspns Braggs Omega 3 or Soy Sauce
• 2 tspns Blue Agave Nectar
• Pam spray
• 2 tspns Garlic Powder
• 2 tblspns Rice Bran oil, Olive oil or Vegetable oil  (Rice Bran oil has a higher boiling point and it's healthier with more nutrients than most oils)

Directions:

• Prepare the Tuscan Suddenly Grain Salad as directed on the box. Then chill while you prepare and cook the Salmon.
•  Preheat oven to 350 degrees.
• Thaw Salmon. 
• Spray Pam on a 9 by 9 inch glass or other pan.
• Place the Salmon slices beside each other and drizzle1 tblspn of oil on both. (save the other tblspn for the final step)
• Rub 1 tspn garlic powder on each salmon.
• Followed by 1 tspn Braggs or Soy Sauce and 1 tspn Blue Agave on each. 
• Then spread the diced onions on top of the salmon. 
• Finish by drizzling the last tbspn of oil on top and mix with hands so everything is coated.
• Cover with aluminum foil. 
• Bake for 35-45 minutes. 
• Serve with chilled Grain Salad. 

Enjoy with a glass of white or red wine! 

The Un-taco Salad & Savings! #OldElPasoMealDeal #PlatefullCoOp #spon

This post is inspired and sponsored by General Mills, through Platefull Co-Op. All opinions are my own. 

Last night, I took advantage of the General Mills Meal Deal week at Publix. I purchased the fixings for what I like to call the Un-Taco Salad. This is exactly what It sounds like. Basically undoing a taco and putting it on a plate. I am trying to stay away from white breads, corn breads and taco shells right now, as part of my health makeover. I found that I really have to get creative with my meals. 

For this meal I simply cooked up a frozen package of fajita mix from Old El Paso  and mixed it in with a bag of Fresh Express lettuce. Then topped everything with some Light Peppercorn Ranch dressing. For dessert I indulged in a little bit of the new Tiramisu Gelato from Breyers. OMG was it good. It really does taste like the Gelato I had years ago. 

The whole meal came out perfect.  It's simple to whip up a fast and satisfying meal with these products. If you want to save at least 30 min on your next meal, definitely go for this recipe. It takes just about 12 min to make. It's great for a family movie night. Spend less time cooking and more time having fun. 

The Old El Paso Fajita mix has so much spice and flavor, nothing needs to be added. 

You have to try the Gelato. It is pretty impressive for anything store bought. 

    

 There are a few coupons out now that will make this meal super cheap. 

Look for these great savings on Old El Paso Frozen and other assorted Meal Deal items at Publix starting today:

*Total savings vary by market area, savings taken at register. Offer available 6/26 – 7/2, find details in the Publix weekly ad flyer.

Digital Coupon Savings

Print-at-home coupons available at The Publix Every Day Saver

• Save $1 when you buy any flavor or variety of Old El Paso™ Frozen Entrees (includes frozen bagged and frozen boxed entrees)
• Limited coupon quantities. Available While Supplies last.

It's #CincoDeMayo. Another excuse to Party! #ad #PlatefullCoOp

I don't usually celebrate Cinco De Mayo, but Old El Paso gave me a great excuse to! This holiday can be popular for some. For those that do celebrate, this is one of the best finger friendly easy and very convenient ways to serve up a fun, quick themed dinner party or just a fun night in with friends or family.

I was provided with utensils and fun party accessories and it was actually enjoyable to use, as well as amusing. This pack came with little mustaches. Pair a sombrero with your mustache and you are the token Mexican ;) Not really, but it's fun to pretend!

I know you want to chow down on these easy to fill soft taco shells. This is actually actually a lot more convenient and a thousands times less messy than eating a wrapped burrito or regular taco. I think all tacos should be in that shape from now on. Listen to your consumer! 

I sauteed  some vegetarian crumbles from Morning Star, and onions. Then threw in the mexican style rice. Mixed it all together and put it on top of the shells with lettuce inside. Then topped it all off with a helping of refried beans and melted a little bit of cheese. Noms! It was really good and the whole meal took less than 10 minutes to put together. 

Hungry yet? If so, check out the savings this week, via General Mills! 

Find coupons and savings!

Old El Paso - I can't believe that's frozen.

Have you ever tried Old El Paso? I had the chance to check out more varieties and I have to say, it's not bad. I usually don't spring for the processed frozen foods, but once in a while I like to treat myself to something. Especially, when I just do not feel like cooking or I'm in a hurry.

I paired Old El Paso chicken quesadillas with a garden salad, drizzled with olive oil and balsamic vinegar, and topped with hemp seeds. For dips, I used sour cream and my homemade guacamole. 

Then I paired this entree with simply strawberries and a little agave nectar in water. This is such a refreshing and colorful drink I love to enjoy in spring and summer, and right now it's getting there here in Florida. The weather has been in the high 70-80's!

Aren't these dishes so cute? They were provided to me courtesy of General Mills. I love the aqua colored swirly trio side holder the most.

To make the most of your Chicken quesadillas, make sure to skip the microwave and bake them in the oven. They come out a lot more authentic and much better quality. Always pair with fresh veggies or a salad for added nutrition.

Old El Paso is really tasty and they really pack a bucn of ingredients in there. It keeps me full for a while and really satisfies that authentic mexican craving.

Apricot Glazed @GortonsSeafood Grilled Tilapia. Plus, #RealFabulous Sweepstakes!

I am a big seafood lover. I love it all, from Shrimp to crab to fresh water fish. My favorite among them all is tilapia though. The reason I like it so much is because it works like a sponge by soaking in any flavor you marinate it in. It's also high protein, very low fat and low cal, yet jam packed with Omega 3 fatty acids and all around just nutritious for you. i have a favorite past time with Gorton's fish sticks as a child. It was my favorite meal and it has been years since I have tried them again, until now. When I had the chance to work with  Gorton's Seafood, I was on board hook, line and sinker to review their Grilled Tilapia. Gorton’s has updated a lot of their entrees and they now have 11 certified gluten free varieties of their popular grilled fish!

Gorton's provided me with coupons to purchase some Grilled Seafood, along with  a nifty spatula, and two oven mitts. I got great use out of these cooking their products. 

I was excited to get dinner going. I chose the Garlic Butter Grilled Tilapia and I thought that it would be paired well with a sweet contrast. So, once out of the oven and piping hot, I decided to spread some organic apricot jam on top. While tasty on their own, I knew that a special topping would make them zing and OMG it took them to a new level. I love to mix sweet and savory a lot. Using this apricot on top was like spreading a budget friendly chutney on these beauties. The Apricot glazed Tilapia was served over a bed of  Romaine, drizzled with olive oil.  This is definitely going to be a regular occurrence for dinner. 

Right now, you can save $1.00 with this Gorton's coupon, when you purchase any two Gorton's items, so if you are tempted I'd take advantage of that! 

For those of you who need gluten free choices, this is definitely a good one that is healthy and fast to prepare.

And now for the Sweepstakes! 

 Gorton's is holding a Real Fabulous Sweepstakes where you have a chance to win a whole new wardrobe. They want to help make you feel good inside with healthy foods and give you a makeover to feel good on the outside too! 

Good Luck!

To find out more and keep up with their promotions, follow Gorton's on their social media sites:

Twitter

Facebook

Pinterest

Apio foods Steamed veggie & Salad bag review!

This is a review on a company I had never tried out before. The recipes are simple, healthy and light. They use packaged foods, but in their raw state.

So, I'm a bit of a veggie freak. Ever since childhood, I was the anomaly who loved my veggies. Every shape and texture, even lima beans and brussel sprouts. My favorite vegetable by far would have to be those    tasty little trees called broccoli. Such a healthy and useful veggie of the bunch and kind of fun to eat. I like to imagine i'm eating mini me trees. I throw it in practically everything or eat it in its natural yummy raw form. Broccoli has a subtle sweet flavor that I love, and it goes amazing with lots of dips. One of which, I used in this review.

Apio Inc. foods supplied me with two coupons for a free salad bag and any other bag of veggies available.

I chose to get a bag of coleslaw salad, and a bag of microwavable steamed veggies. 

The veggies were in good condition, aside from a few stray dry pieces of carrots and broccoli. Apio Inc uses  a proprietary technology called BreatheWay®  On the back of this bag is a membrane which seals in freshness, so the veggies will stay fresh longer.

 I ate the veggies in their raw state with my favorite Rondele herbed cheese dip. Raw veggies with a little bit of this dip are my religious go to for a healthy snack.

  A few days later I made the broccoli, carrot and cabbage coleslaw recipe on the back of the other package, with some minor tweaks. The recipe called for regular mayo and regular vinegar.

Tweaked Recipe for every two cups of slaw:

• Table spoon Apple cider vinegar
• pinch of  raw sugar 
• Table spoon of Vegan Mayo 

I mixed it all together and ate it as a side to my whole wheat herbed breaded chicken. 

The following day, I decided to use the slaw in a chicken wrap for lunch. For this I just mixed some left over whole wheat herbed breaded chicken and chilled slaw, spread some vegan mayo on a spinach wrap and added the mix. It turned out very good. I'd never actually used slaw mix in any kind of sandwich before. The crunchiness of the slightly sweet slaw, combined with the juicy chicken and the spinach flavor of the wrap really complemented each other well. 

Overall, I'm happy with the products I was provided with and I can definitely see myself eating this same recipe in the future. I love how much of a convenience these bags are. It makes it that much easier to be healthy. Especially for those of us whose time is very crunched. Sometimes, you just don't want to chop up all those veggies, and with Eat Smart veggies, it's already done for you.

You have many choices on what to do with the raw veggies or you can conveniently snack on them as is. I plan on getting more of these bags in the future! These would make excellent Asian stir fry go to's and I will have to try that next!

If you'd like to learn more about Apio Inc. and what they have to offer, you can visit their Website. 

I received these products in exchange for my honest opinion.

Cranberry cous cous stuffed Acorn Squash

Ah, Fall, how I love this season. Or as I like to call it, the fall of summer! I'm ready for the temperatures to drop, but they won't by much, considering I live in Florida. Regardless, I can still pretend it's cooler in the comfort of my home. Everything seems to be happier when fall arrives. All the holidays are near, the colors of life become more inviting, and the food is stupendous. I become ravenous for fall dishes. Especially all the squashes, and we've got the best squash of the season to celebrate! This is very simple, yet surprisingly delectable for being so.

Acorn squash is sweet on it's own. In this recipe, I wanted to bring out the sweetness, more than make it sweeter. This is a Garlic cous cous stuffed winter squash, with rehydrated cranberries, granny smith apple slices, nuts, butter and olive oil. Along with a tangy balsamic vinegar, mozzarella side salad to complement the sweet flavors.

Ingredients:

• 1 organic Acorn squash. 
• 1 Tablespoon EVOO
• 1 Tablespoon butter 
• 1/4 cup of rehydrated or fresh cranberries. Save about 3 Tablespoons extra to cool for the final topping
• 4 pecans
• 4 walnut halves
• 2/4 cup cous cous (1/4 cup per squash half)
• 1/2 a granny smith apple
• Salt & pepper to taste 
• Enough water to fill 1/4 inch of your pan

Recipe:

1. Preheat the oven to 400 degrees.
2. Slice the Organic acorn squash in two.  
3. Scoop out the innards (I saved the seeds to bake, because I figured they're probably as good as toasted pumpkin seeds) 
4. Mix together the 1 T Extra Virgin Olive Oil and 1 T butter. 
5. Peel and slice half a granny smith apple. Then grate the whole half into the mix. 
6. Dice up 4 walnut halves and 4 pecans.
7. Add 1/4 cup rehydrated cranberries, walnuts, and pecans, and stir well. (Remember to save the 3 Tablespoons of cranberries, and put them in the fridge to further chill) 
8.  Fill the acorn bowls with this mix thoroughly, Make sure to bathe the squash in this mix. I just used a  spoon, but you may want to use a brush for even distribution. 
9. Put 1/4 an inch water in the pan, to prevent burning or drying the acorn.
10. While that is cooking, prepare your cous cous per the directions on the box. When it is done, make sure you stir really well, before it bunches together. You want it easily scoopable. Set it aside and keep it on very low heat. 
11. Leave the squash in for at least an hour and check to see if it needs another 15 min. It is important not to under or overcook this sucker. Make sure the innards are nice n' soft and the top is lightly browned. 
12. Now you are ready for the stuffing. I did it an odd way by waiting to stuff it after it was done. I didn't want to risk it overcooking in the oven or getting to be a weird consistency with the mix, so I elected to do it this way. It's on the messy side, so don't go attempting it on the plate you are going to serve it on. 
13. Now, you are going to take the cooked squash innards and lightly mix it up, while slowly adding some cous cous, Table spoon by Tabelspoon, until you have stuffed both halves with 1/4 cup. 
14. Then pat the mixture down and smooth it out. 
15. Follow with the chilled cranberries to top it off . The contrast of the cold juicy cranberries and the hot squash is a yummy combination.  

** If you find that you want it sweeter, drizzle some honey on top **

 A sweeter variation I did beforehand, with: 1 Tablespoon honey, butter, brown sugar, and the same cranberries, with nuts. I added the cous cous as a side, with some brussel sprouts. Then realized that the cous cous would taste amazing inside the squash. This is what spawned the cranberry cous cous stuffed version.