Easy Crab and Jalapeno Omelette

Being in my last semester of college, I managed to get almost all of my credits out of the way. The way I noodled with my schedule, I managed to get Tuesday and Thursday mornings off in hopes of getting a job. Well I don't have one still, sadly, but I DO have a lot of free time for homework, the gym, and cooking!

Here's a fast, simple, healthy, and decant breakfast idea!

Crab and Jalapeno Omelette

Ingredients:
-2 eggs (substitute 3 egg whites if you'd rather)
-1/2 c. imitation crab meat, flake style, chopped
-1 fresh jalapeno
-Cheese (I used a Weight Watchers Reduced Fat Single)
-Freshly ground black pepper

1. Preheat pan. Spray with cooking spray. While the pan is heating, mix eggs in a small bowl.
2. When pan is hot, add eggs and move pan around to cover the bottom with egg. Every now and again, use a spatula to lightly push some of the cooked eggs aside. Tilt the pan so the runny egg on top fills in the gap. Make sure the bottom doesn't burn!
3. When eggs are mostly cooked (it won't take but a minute), add crab meat, jalapeno, and cheese. Fold the omelette in half while still in the pan so the cheese will melt quickly.
4. Slide onto a plate and sprinkle with black pepper. Enjoy!

Photo Copyright 2012 Katie Peters

Hard to believe you can have something so gourmet in less than five minutes, right?
P.S. I took all the seeds out of my jalapeno and it was STILL super spicy, so if you want less heat, try only using half the pepper.
Happy Eating!

Miso Soup w/ Noodles, Wakame, and Egg

I love soup.
And smoothies.
And salad.
And burgers...
...and fries...
...and chicken nuggets...
...and corndogs...
I have to stop.

Eating healthy is a big part of how I want to live...but unfortunately, I'm still trying to work out the kinks to cut bad cravings. In London, I discovered that a hot bowl of chicken broth or sodium-free chicken bouillon in water was one of the perfect late night snacks that made me warm and sleepy (and didn't cost me a lot of calories). These days, I want to get back into that, but I have also begun eating soup as an anytime meal just because I like it so much!

Being a college student means a giant punch to the stomach of my budget, pantry, and cooking time. I have been working on a healthy healthy HEALTHY diet so I can lose more weight (excepting this past week because my boyfriend came to visit…plus, I have been so busy with classes and rehearsals that I ordered a lot of food to my apartment and never once visited the gym…! Boo!), and this has become a large staple: Miso soup. I haven’t been able to find any sort of low-sodium miso in my area (or anywhere, really), so having a bunch of salt isn’t my favorite option. But with lots of noodles, dried wakame (a type of Japanese seaweed), and egg (or chicken), it is a nutritious, healthy, light meal you can have any time of the day.

My favorite thing about this recipe is that it is super fast and easy to put together. To make life even easier and you eat lots of chicken like I do (generally for stir-fries), try cutting up the breasts when you get it from the store and putting them in individual Ziploc bags and freezing them. I have the perfect serving size that is pre-sliced, thus eliminating both defrosting too much as well as having too many leftovers (unless you want them—I know that when I have too many leftovers from assorted dinners, I just forget about some because I get excited about making new dishes).

 

Hearty Miso Soup with Noodles, Wakame, and Egg

Recipe should be enough for one large bowl. Split between two if you aren't very hungry or want to eat this as a side dish.

Ingredients:

-2.5 c water

-2 tbsp miso paste

-2 tbsp dried wakame

-inaki udon noodles (buckwheat soba is also good)—however many noodles you would like

-1 egg

Photo Copyright 2011 Katie Peters

1.       Bring water to a boil in a medium-sized pot. As water starts to bubble, add miso paste.

2.       Once soup has come together, add wakame and noodles.

3.       Lastly, drop an egg into the soup (if you want the egg to stay together better, try cracking it into a small bowl or cup and pouring that in).

See how simple that is? Feel free to add any spices you see fit if you want to change it up a bit! Some of my favorites to play with are black pepper, Sriracha hot sauce, garlic powder, and onion powder!

Photo Copyright 2011 Katie Peters

Happy Eating (and now maybe a smoothie...)!

Quick and Easy Breakfast! - Rosemary Potatoes and Green Onion Scrambled Eggs for Two

I love breakfast. Like, LOVE breakfast. I will eat it any time, day or night, and I will always enjoy myself. The only problem is that making breakfast healthy sucks. I like my poached eggs and whole wheat toast with peanut butter. I like my Greek yogurt with berries and Kashi. But I also like my buttery, sugar-filled sticky buns and my three-cheese omelettes.

This morning, I decided to make a compromise with myself. I had a potato leftover from my faux-Thanksgiving extravaganza earlier this week, and Ethan and I bought our August groceries yesterday, so eggs are aplenty. I really enjoy good potatoes, so I recalled the way my dad always made his potatoes on early Saturday mornings and adapted it a little by adding dried rosemary. Mmm. If I had fresh rosemary, it would have been even more delicious! The scrambled eggs are basic and very simple, with a green onion, spices, and a little bit of extra sharp cheddar. I only allowed myself a teeeeeny bit of cheese today because I'm a cheese addict, which is far from healthy. Anyway, enjoy! I had a lovely time eating. :)

Photo Copyright 2011 Katie Peters

Quick and Easy Breakfast: Rosemary Potatoes and Green Onion Scrambled Eggs for Two

Ingredients:

-1 large red potato

-3 eggs

-1 green onion

-2 1/2 tbsp. olive oil

-1 tbsp. I Can’t Believe It’s Not Butter

-3/4 tsp. cayenne pepper

-2 tsp. black pepper

-1 tsp. salt

-1/2 tbsp. dried rosemary

-1/2 tbsp. garlic powder

-extra sharp cheddar to taste

1.       Dice the red potato into small cubes and place in a bowl with cold water. Let sit while you continue with other ingredients.

2.       Crack eggs into a small bowl and whisk with a fork until scrambled. Add cayenne, 1 tsp. black pepper.

3.       Heat a saucepan and add the olive oil. When it’s nice and hot, drain the potato in the sink and add the cubes to the pan. Add 1 tsp. black pepper, salt, rosemary and garlic powder and mix well. Stir occasionally, but let the pieces get nice and golden brown for a delicious crunch!

Photo Copyright 2011 Katie Peters

 4.       When potatoes are mostly cooked, heat up another pan and add the butter. Give the eggs one last stir and add to the pan. Slice up the green onion and add to the eggs. Mix. As the eggs come together, add as much or as little cheddar as you like (I kept it minimal to feel more healthy!).

Photo Copyright 2011 Katie Peters

5.       Give the potatoes one last stir and use a spatula if they’re a little stuck to the pan. They should be nice and golden. Separate the potatoes onto two plates, then add scrambled eggs to both plates. A few fun things to garnish with are ketchup, sweet chili sauce, or sour cream.

Photo Copyright 2011 Katie Peters

Happy Eating!