I ran out of tortilla chips but I bought Stop & Shop’s guacamole which is fairly large. As everyone knows, guacamole & avocados in general turn brown fairly quickly. So this morning I decided to put some guac with my eggs.
- Put stovetop on Medium and spray your pan with some non-stick spray
- Get your guacamole out, and cut your english muffin while the pan warms up
- I used two large brown eggs for this, I cracked them and put them in the pan & tried my best to keep them separate
- Sprinkle some brown pepper & some red pepper flakes on your eggs
- Throw your english muffins or bread in the toaster, I put mine on 3 because I like mine warm but not super toasty
- I prefer to eat my eggs over easy, so once your eggs are no longer transparent you can flip them over
- Now that the english muffins or toast has popped up, spread the guac onto the two slices.
- This time I decided to put some spinach and sliced tomato on top too, because I need to get rid of it before winter break.
- I am still new at cooking so I get nervous that the eggs aren’t cooked enough, so I’ll flip them back over and let them sit for another 15-30 seconds
- Now place your eggs on top of the english muffins!
- I put some blueberries and raspberries on the side to balance out the salt & pepper from the eggs and guac
As you may know, I recently moved into an apartment and have started “cooking”. I am trying to not eat on campus and eat healthier meals. I don’t love buying groceries which is why my meals don’t require any skills or effort. I really want to try and cook a nice meal for my boyfriend but I haven’t gotten around to cooking meat yet, I’m afraid someone will die.
But I have been making the same meal for breakfast or lunch a lot recently. It is extremely easy and keeps me full for quite a while.
♦Whole wheat toast, spinach, tomato, & over-easy eggs♦
- Put your stove on Low-Medium and spray your pan with non-stick spray
- Cut your tomatoes, I find that four slices do the job.
- Put your toast in the toaster.
- Put your first egg onto the pan, and sprinkle some pepper, once the egg is no longer translucent, flip it. I usually add a little more pepper to this side too…I use Large Brown eggs.
- By the time this egg is done, the toast should have popped up.
- I don’t want my egg to overcook, so I take my egg off the pan and put it on the plate while I place the spinach on the bread.
- (if you’re feeling crazy you can always put guacamole underneath the spinach, too)
- Then I put my other egg onto the stove (don’t forget the pepper) and put the spinach on the next piece of bread.
- I like my eggs over-easy, which is a runny yolk. If you don’t like a runny yolk you can just leave it on longer.
- Then I place the two tomato slices on top of the spinach, then I lay one egg per piece of toast.
- My roommate inspired me to put some Texas Pete’s Hot Sauce on my eggs because she hates when I eat eggs without a sauce.
- I recommend using a steak knife because toast doesn’t always cut well with a butter knife.
My dad makes an amazing chili, he’s been making it for years but recently he started making it “vegetarian”, I did some googling and realized that it might actually be vegan. This recipe makes a ton of servings so you can eat it for days, it is totally healthy and actually keeps you full. It is perfect for leftovers, the other day I ate it for lunch and dinner but I ate it over pasta for dinner to spice things up. I usually add red pepper flakes and saltines (I’m not sure if those are vegan though)
1 lg onion (diced small)
1 ½ green peppers (diced small)
2 cloves of garlic
1 yellow squash
1 container of baby mushrooms
2 28oz cans of diced tomatoes
2 16oz cans of red kidney beans
1 ½ tbsp flour
- 2 tbsp of butter, melted, in a pot
- Add mushrooms on medium-low, cook for a few minutes
- Add onion, cook for 3-4 minutes
- Add garlic & green pepper, cook for 3-4 minutes
- Add zucchini & squash, cook for 5 minutes
- Add diced tomatoes
- Bring to simmer, raise to medium
- Add salt, pepper, cumin, chili powder (to taste)
- Then add kidney beans
- Set oven to 250 F, put covered pot into the oven and let cook for a few hours. Stir every 30 minutes.
4 Servings Prep: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes
3 tbsp olive oil
2 tbsp unsalted butter, melted
2 tbsp honey
2 tbsp brown sugar **next time I’ll use less
1 tbsp Dijon mustard
3 cloves of garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
Salt & Pepper, to taste
16 oz baby red potatoes, I just used the entire bag that I bought
4 boneless, skinless chicken breasts, I should have used smaller ones because no one could finish the giant pieces I used
24 oz broccoli florets
- Preheat oven to 400 F. Lightly oil a baking sheet or coat with nonstick spray. **I should have used nonstick spray because I used too much oil but I don’t think it ruined anything
- In a bowl, whisk together 2 tbsp of olive oil, butter (melted), honey, brown sugar, Dijon, garlic, oregano, basil; season with salt & pepper to your liking.
- Place potatoes in a single layer onto the prepared baking sheet. Drizzle 1 tbsp olive oil onto the potatoes and season with salt & pepper. Add chicken in a single layer and brush chicken with the mixture with the bowl.
- Place into oven and roast until the chicken is at 165 F, internally (about 25-30 minutes). Stir in the broccoli in the last 10 minutes of cooking time (at 15-20 minutes).
- Broil for 2-3 minutes.
recipe from Damn Delicious