Saturday, April 9, 2011

Frugal Fruit Salad

This week I purchased:
Strawberries - $0.99 per carton
Watermelon ($0.59 per lb.) - $1.80
Blood Oranges ($1.99 per lb.) - $1.98
Total: $4.77

In case you were curious this is what Blood Oranges look like on the inside!

This fruit made 9 cups of fruit salad!

Turkey and Asparagus Breakfast Casserole


1 lb. Asparagus, chopped into 1" segments
1 lb. ground Turkey
1 Sweet Onion, minced
1 Green Bell Pepper, finely chopped
1 small Tomato, finely chopped
4 Omega 3 Enriched Eggs
1/2 cup Coconut Milk
1/4 Almond Flour
Spices of your choice (I used garlic powder, oregano, black pepper, and paprika)

Preheat oven to 425° F.
Cook Asparagus in a saucepan with water until tender. Then remove from heat.
Put Turkey, Onion, Pepper, and Tomato in a large frying pan and cook until there is no pink color left in the Turkey. Mix well while cooking.
Place contents of frying pan in a glass baking dish (I used a 10" pie pan). Then lay asparagus on top of turkey.
In a mixing bowl, whisk Eggs, Coconut Milk, Almond Flour, and Spices well. Pour mixture on top of asparagus and turkey.
Bake for 30 minutes, you'll know it's done when you put a knife in the middle and it comes out clean.

As a lover of quiche, I am very happy with the way this turned out. It's savory and filling, but very healthy!

Monday, April 4, 2011

Mini Key Lime Pies


Filling Ingredients:
10 Key Limes (1/4 cup of juice)
2 Omega 3 Enriched Eggs
1 Tbl. Honey
1/2 cup Coconut Milk (I use Thai Kitchen Lite Coconut Milk)

Filling Directions:
Juice Key Limes. (Each Key Lime won't produce that much juice but all of them should give you 1/4 cup of juice. Also strain out the seeds.)
Whisk Juice, Eggs, Honey, and Coconut Milk well in a bowl.

Crust Ingredients:
3/4 cup Almond Flour
1 Tbl. Walnut Oil
1 Omega 3 Enriched Egg
2 tsp. Truvia (This is a sweetener made from stevia leaves)
1/2 tsp. ground Cinnamon

Crust Directions:
Mix all ingredients in a food processor, until it has a consistency like butter.
Scoop 1 tsp. of crust into lined mini muffins tins. Then press crust down and up along sides.

Bake crust for 5 minutes at 330° F.
Then pour about 1 Tbl. of filling in crust.
Bake for 20 minutes, until the filling sets.
Allow to cool fully and refrigerate.

I really enjoy these because I can just grab one as a snack. The filling was a bit tart so add 1 tsp. of Truvia if you like it sweeter.

Sunday, April 3, 2011

Apple and Sage Pork Rolls


2 Boneless Pork Chops (1/4 lb. each)
1 small Sweet Onion, minced
1 Granny Smith Apple, peeled, cored and chopped
8 fresh Sage Leaves
1 Tbl. Olive Oil
1 Omega 3 Enriched Egg
2 Tbl. Almond Flour
Fresh ground Black Pepper

Preheat oven to 375° F.
To make the stuffing - Heat Olive Oil in a large frying pan over medium-high heat. Add Onion, Apple, and Sage Leaves to pan. Cook and stir for a few minutes until softened.
Remove pan from heat and crack egg into pan and mix well. Add Almond Flour and Black Pepper to pan.
Set pan aside and allow stuffing to cool.
Butterfly cut the Pork Chops. Pound pork thin with a meat hammer. (I don't have a meat hammer, so I just lightly scored the meat in a criss-cross pattern on both sides.) This will get the pork thinner, easier to roll around the stuffing, and absorbs more flavor.
Place stuffing on top of the flattened pork and roll it up. Secure the pork rolls with toothpicks or tie with twine.
Back for approximately 35 minutes, or until pork is fully cooked.

This was inspired by a Paula Dean recipe, except I opted out of the butter and salt ;)
The pork roll was super juicy and savory, I will definitely make it again soon!

Frugal Fruit Salad

This week I purchased:
Strawberries - $2.50 per carton
Mango - $1
Grapes ($0.77 per lb.) - $1.50
Total: $5

This fruit made 9 cups of fruit salad!

Tuesday, March 22, 2011

Fruit 'Muffins'


1/4 cup Almond Flour
1 Omega 3 Enriched Egg
1 packet Truvia sweetener (1 tsp.)
1/2 tsp. ground Cinnamon
1/4 tsp. Vinegar
1/4 tsp. Baking Soda
1 cup fresh Fruit (I used Blueberries, Strawberries, and Kiwi)

Preheat oven to 350° F.
Beat Egg in a bowl. Add Almond Flour, Truvia, and Cinnamon. On a large spoon pour Vinegar over Baking Soda (It will fizz - think a child's volcano). Stir spoon into batter.
Pour batter into cupcake pan with liners. Fill each cup about a 1/3 full.
Add Fruit to the top of each cup.
Bake for about 10-15 minutes.

Very delicious as a dessert last night, and I think I might have to go have one for breakfast right now!

Salmon Caesar Salad


1 Salmon Filet, skinless
1 tsp. Olive Oil
1 Lemon wedge
1 tsp. Garlic Powder
1 tsp. Oregano
1/2 tsp. Paprika
1/4 tsp. Cayenne Pepper

4 Tbl. 'Caesar Dressing' (find my recipe on the Sauce/Dressing Page)
4 cups Romaine Lettuce, chopped

Preheat oven to 400° F.
Mix Olive Oil and juice from Lemon in a bowl. In a separate bowl mix spices.
Dip Salmon in Olive Oil and Lemon, then coat in spices.
Sear Salmon in a frying pan for 2 minutes on each side.
Then place Salmon in a baking dish on a piece of parchment paper and bake in the oven for 8-10 minutes until it flakes.
Toss Lettuce with Caesar Dressing and lay salmon on top.

Really good flavors without being too heavy! I am sure I will enjoy this even more in the summer, or whenever it actually stops snowing ;)