Look Mom I'm on TV! Halloween Ideas

This weekend I was lucky enough to be on TV with my mentor and close friend Chef Kelli and Bill Hamilton .  Together we shared ideas to creating a spooktacular Halloween party!


Grown Up Halloween Ideas
Kid's Halloween Ideas

Egg Muffins-A Great Way to Start the Day!

Many quick and convenient breakfast items are packed with sugar both natural and added sugar.  Dry cereals, cereal and granola bars and hot cereals just to name a few.  Although this might give us a quick boost of energy it fades fast.

Egg Muffins are a protein packed breakfast that is quick and easy to make and eat.  I go to the gym before work and I am always looking for something I can eat on the road on my way to work however I don't want to add extra "bread" to my meal.  Don't get me wrong I love bread but for the calories it doesn't fill me up or keep me full for very long.  These little egg muffins are easy to eat even on the run.  If I add veggies to the mix I even make them into a better breakfast choice.  I usually will warm one up and toss it in a soup thermos so it is ready to eat after my workout.  I love to eat it with an apple or some grapes.  I hope you enjoy these as much as I do.  They are gluten free and can be made without cheese to be casein free too.

This recipe is only a guideline feel free to mix it up or use leftover vegetables and meat in your filling.  Believe it or not it taste great with leftover chicken or salmon.

Take it One Prep at Time,
Chef Jackie

Egg Muffins

1/2 pound sausage or bacon cooked 2 small potato peeled and grated 1 small onions, diced small 1/2 cup cheddar cheese shredded 12 eggs 1 tsp. garlic powder Celtic salt and pepper to taste

1. Preheat oven to 350 degrees. Smear muffin tin with butter. 2. Divide meat, potatoes, onions and cheese among 12 muffin cups. Beat eggs with garlic, salt and pepper. Divide egg mixture evenly among muffin cups. 3. Bake 15-20 minutes until egg has set and a toothpick inserted in the center comes out clean. Reheat in the microwave or in a steam basket.

College Prep-Breakfast Recipes for People of All Ages

Going away to college is very exciting for most young people.  They focus on meeting new people, taking classes and having new experiences. 

Most young people don't even give a thought to what they will eat or how much it will cost when they are on their own.  It is very easy to gain weight and have poor nutrition in the first few years away from home especially for students lucky enough to have had meals prepared for them when they lived at home and now begin eating convenience and fast foods at school. 

Below are a few breakfasts that can be made very easily, taste great and are affordable.  Although I very seldom use I microwave I know that many college dorms limit what students can use for cooking so I have included some microwave recipes below. Using a microwave and eating REAL food seems to be a better choice than eating packaged and purchase foods.

I hope you enjoy these breakfast foods as much as I do.  Making them in the beginning of the week makes each morning more enjoyable.  I am thee only morning person in my home so having these breakfast ready to go makes our mornings much more peaceful.  Plus they require no directions to prepare.  The less I talk in the morning the better and believe me I am a talker!!!  Peaceful mornings make for better days. I will just talk to everybody at dinner when they are more awake!

Take it one prep at a time,
Chef Jackie

Yogurt Parfait

1 cup Greek yogurt, vanilla 1/2 cup fresh blueberries 1/2 cup fresh strawberries, quartered 2 Tbsp. granola

Layer yogurt, fruit and granola in a bowl or mason jar. Eat immediately.

Servings: 1

 

 Deli containers purchased at Gordon's Food Service are perfect for college food storage.  They are very reasonable, washable and lids and bottoms can be purchased separately.  Bottoms are available in 1 cup, 2 cup and 4 cup portion sizes.  Plastic storage containers from the grocery store work well too. 

Note: Do not heat foods in plastic containers.  Use mason jars or glass to heat food.  Mason jars are very economical and useful.  Food can be prepared, stored and heated in mason jars.  They also make great drinking glasses.  I still use these in my home!

 

Forgotten Oatmeal & Fruit

2/3 cup Greek yogurt vanilla (6 ounce container) 1  1/3 cup oatmeal 1  1/2 tsp. cinnamon 2 Tbsp. slivered almonds, toasted 1/2-1 banana, sliced

In a small bowl combine all ingredients except banana and nuts. 2 Cover and refrigerate overnight.     Serve with sliced banana and nuts on top.

S  Servings: 1

 

My favorite yogurt brand is Fage!!

 

 

Oatmeal: Fruits of the Forest

This recipe is my version of instant oatmeal.  I make a few at the beginning of each week.  It is so easy to heat up in the morning and everyone can add their own toppings!  Plus it is prepared, cooked and eaten in the same dish. Recipe requires soaking oats overnight.

1/2 cups water pinch Celtic sea salt 1/2 cup rolled oats 1 tablespoon dried cherries or raisins (optional) pinch cinnamon 1/2 cup apple sauce 1 Tbsps. walnuts, pecans or almonds toasted, cooled and chopped (optional) Maple syrup (for garnish)

1. In mason jar combine water, salt, cinnamon, cherries and oats. Cover and soak overnight. 2. Stir in oats and cinnamon. 3. In the morning stir in apple sauce. Heat on high in the microwave for 2 minutes. Stir in nuts. 4. Add maple syrup if desired.

Servings: 1



 

Fiesta Toast

2 pieces whole grain toast, sprouted if possible or corn tortillas, sprouted if possible 4 Tbsp. refried black beans 2 Tbsp. salsa 2-4 Tbsp. cheddar, shredded

1. Toast bread. 2. Spread beans onto toast or tortilla. 3. Top with salsa and cheese. 4. Microwave 30 seconds until cheese is melted. 5. Cool slightly and cut into desired size pieces.

Servings: 1-2

 

Scrambled Eggs: Microwave

butter or oil for dish 2 eggs Salt and pepper

1. Smear the inside of a glass dish with butter or oil. 2. Crack eggs into bowl and season with salt and pepper. Whisk with a fork. Microwave one minute and stir with a fork. Cook in 30 second intervals until eggs are cooked.

 Note:  Can also be made in mason jars.

Egg Wraps

2 eggs 2 Tbsp. shredded cheese Celtic Sea salt Fresh cracked pepper 1 6-inch sprouted grain or whole wheat tortillas

1. Smear the inside of a glass dish with butter or oil. 2. Crack eggs into bowl and season with salt and pepper. Whisk with a fork. Microwave one minute and stir with a fork. Cook in 30 second intervals until eggs are cooked. 3. Spread egg mixture on tortilla; sprinkle with cheese and roll up.



Spring Cooking Series with Angelle Batten and Me!

This year I have had many family events that have taken priority in my life.  I am looking forward to posting more and sharing great recipes and prepping tips that I used during this crazy time in my life! and yes I did fall off the healthy eating wagon here and there but for the most part I am happy to say that being prepared was a God send during this very busy time in my life. 

Sometimes you find yourself places where you can't make your own meals so you just have to make the best choices from what is available.  I admit there were days all I wanted was coffee with cream but I soon realized during stressful times it is more important than ever to give my body the fuel it needs to keep going.  I am refuelling and trying new recipes with excitement.  I' m back on the wagon and in the drivers seat!

I will begin teaching again next week with Angelle Batten, family wellness coach.  Classes will be held in Brighton and we still have some spaces left.  Click here to see what our spring class series has to offer.

I look forward to sharing new recipes and tips very soon!

Taking it one prep at a time,
Chef Jackie

Game Time Foods

Please visit Plumberry Pie for my sister Kim's favorite super bowl snacks; Avocado and Pepper Salsa and White Chicken Chili.

Here are my favorite game time snacks.....sorry no pictures.

Asian Beef Lettuce Cups

Beef 1 ½   lbs    ground grass fed beef 2      Tbs   minced garlic 2      Tbs   sesame oil Slaw Dressing 2      Tbs   olive oil 2      Tbs   apple cider vinegar 2      Tbs   wheat-free tamari or soy sauce 2      Tbs   raw honey 1      Tbs   minced fresh ginger 2      Tbs   cilantro, chopped

1                lime, zest ½               bunch scallions, chopped Asian Slaw: 1 ½   cups  Napa cabbage, shredded or Cole slaw mix 1      cup    shredded carrot ½               bunch green onion sliced Garnish: ½     cup    toasted sliced almonds or toasted pumpkin seeds 2                heads of Bibb (Boston lettuce) Cleaned and leaves separated into cups

Procedure

Beef

1   Heat sauté pan and add sesame oil.

2   Add garlic.  Cook till translucent.

3   Add beef and brown. Drain off fat.

Dressing

1   In a medium bowl whisk together dressing ingredients. Add vegetables to dressing.

Make the wraps.

1   Add warm beef to vegetables and place in lettuce cups, top with slaw and sprinkle with nuts.

Yield: Serves 4-6

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

 

Baked Potato Skins

Add 45 minutes to prep time for baking potatoes if you do not have left over.

Butter for baking dish 8-10           potatoes, baked 3        Tbs   butter, melted 1        Tbs   grated Parmesan 1/2     tsp   Celtic sea salt 1/4     tsp   garlic powder

1/4      tsp     paprika 1/8      tsp     pepper, fresh ground 8                  strips bacon, cooked and crumbled 1 1/2   cups  cheddar cheese, shredded 1/2      cup    sour cream 4                  green onions, chopped

Procedure

1   Cut potatoes in half lengthwise and remove the pulp, leaving a 1/4 inch shell (reserve pulp for other use).

2   Place potato skins in a 9 X 13 baking dish.

3   Combine butter, Parmesan cheese, salt, garlic powder, paprika and pepper. Brush all over potato skins both inside and out.

4   Bake at 475° for 7 minutes, turn baking dish and bake 7 minutes more until crisp.

5   Sprinkle bacon and cheddar on the inside of the skins. Bake 2 more minutes until cheese is melted. Remove from oven.

6   Top with sour cream and onions. Serve immediately.

Yield: 16 - 20 halves

Oven Temperature: 475°F

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Recipe Tips

Prep Ahead

Bake potatoes, cool and remove pulp.

Melt butter.

Cook and crumble bacon.

Chop green onions.

Grate Parmesan.

Shred cheddar cheese.

Source

Author: Chef Jackie White

Source: PLC

Web Page: preplikeachef.blogspot.com

Author Notes

Allergen Info

Egg-free

Gluten-free

Comments

Try making this delicious dish with different toppings, ham, scrambled eggs and taco meat just to name a few.

Can be made ahead of time and reheated.

Do not add sour cream or onions until reheated.

Dill Dip

Dip taste best when refrigerated overnight.

1   cup   mayonnaise 1   cup   sour cream 2   Tbs   onion, minced

1/2   tsp   Celtic sea salt 2     Tbs   dried dill weed 1/2   Tbs   maple syrup

Procedure

1   In a medium bowl combine all the ingredients until well blended.

2   Refrigerate overnight to blend flavors.

Yield: 2 ¼ cups

Preparation Time: 10 minutes

Total Time: 10 minutes

Recipe Tips

Prep Ahead

Mince onion.

Source

Author: Chef Jackie White

Source: PLC

Web Page: preplikeachef.blogspot.com

Author Notes

Allergen Info

Egg-free, can be if you omit mayonnaise and use cream cheese or Greek yogurt

Gluten-free

Vegetarian

Comments

May also be used on baked potatoes or a sandwich spread. Egg allergies may substitute mayonnaise with Greek yogurt or cream cheese.

Slow Cooker Calico Chicken Chili

2   lbs     chicken breast or thighs, boneless skinless               Celtic sea salt and pepper, enough to generously coat meat 4   cups  salsa 2   cups  tomato sauce 2   cups  black beans, soaked overnight in water with a splash of vinegar and cooked or canned rinsed 1   cup    white northern beans, prepared or canned rinsed

1                  medium onion, chopped 2      cloves  garlic, minced 2      tsp       chili powder 1 ½   tsp       cumin 1 ½   tsp       Celtic sea salt 1      tsp       fresh ground pepper         pinch    cayenne pepper (optional)

Procedure

1   Place chicken in a 6 quart slow cooker and add all the remaining ingredients.

2   Cook on low 4-6 hours until chicken is cooked through.

3   Remove the chicken to a plate and shred or dice. Add back to the slow cooker and stir.

4   Increase heat to medium and serve when desired temperature is reached and chili is hot throughout.

Servings: 8

Preparation Time: 10 minutes

Cooking Time: 6 hours

Total Time: 6 hours and 10 minutes

Recipe Tips

Prep ahead

Soak beans with a splash of vinegar overnight and cook or rinse canned beans.

Chop onion.

Mince garlic.

Source

Author: Chef Jackie White

Author Notes

Allergen Info

Casein-free

Egg-free

Gluten-free

Vegetarian - Omit chicken and add 3 more cups of beans.

Comments

A yummy easy change from beef chili.

Serve over baked potatoes.

Substitute 2 cups chicken stock for 2 cups tomato sauce for another delicious chili.