English Muffin with Egg

Well, I really didn't mean to take a five month hiatus from blogging, but alas, it is done. However, I am back and ready to continue. Hopefully, I'll keep it up.

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Nate and I have decided to swear off eating out for at least a month but we're hoping to try for six months. The exception is that we can use our allowance - we each have our own personal allowance - for eating out if we want. This is sort of a challenge to ourselves, but I have decided to take it a step further, just for fun.

I received a digital cookbook a few years ago from who knows where filled with recipes on how to create favorite fast food, restaurant, and other popular dishes at home. I don't know how legal it is, whether some insider swiped the recipes or if some aspiring chef concocted the recipes by making the dishes at home as close to the original as he could get. Regardless, I have chosen some of them to try for fun, and I will list my favorite modified successes here.

The McDonald's Egg McMuffin is by far my favorite breakfast sandwich from any restaurant or fast food place. I feel almost no guilt in eating it, save the ridiculous $3 it costs at McDonald's. It is one of the more expensive breakfast sandwiches they offer, probably save the Steak Egg and Cheese Bagel or something. At 300 high protein and low-in-fat calories, it is one of the healthiest breakfast options at McDonald's. Anyway, as far as the recipe, this one is seemingly a no-brainer. Anyone who has ever eaten one could probably figure out how to make it easily, but I am going to list the recipe as I make it that is an even healthier alternative to the original. I can almost guarantee you can make it at home for a fraction of the price McDonald's charges for theirs! *NOTE: I usually nix the cheese to save 80 calories, but if you want it closer to the original, add it!

ENGLISH MUFFIN WITH EGG

Makes 1 breakfast sandwich

Approximate Cost Per Serving: $1.20

Approximate Calories Per Serving: 170

1/4 cup egg whites

1 Thomas' Light Multigrain English Muffin

margarine

1 slice Canadian bacon

(Optional: 1 slice American cheese - adds 80 calories)

1 "12x12" sheet of wax paper

Non Stick Cooking Spray

Egg ring or a tuna can with both ends removed

1. Toast the English muffin. Lightly butter both halves with melted margarine (if you use a spray, you will use much less and save calories). Put the cheese on the bottom half.

2. Cook the egg whites. Microwave: cook the egg whites in a microwave-safe, shallow round 6 oz. custard cup sprayed with non-stick cooking spray for approx. 1 minute. Watch it carefully as to not overcook and to keep the egg from popping. Stove Top: spray a skillet and the egg ring with non-stick cooking spray heated to medium heat. When hot, add the egg whites. The egg whites will cook much faster than an egg with yoke. After approximately two minutes, remove the ring. You may need to slice around the ring if it sticks. Carefully flip the egg.

3. Add the slice of Canadian bacon to the skillet. After a few minutes, turn it over.

4. Remove the egg and place it on the cheesed half of the English muffin. Then remove the Canadian bacon and layer it on top of the egg. Cover with other half of muffin.

5. Eat and enjoy or wrap in wax paper to enjoy later!

Frosty Cappuccino

I originally wrote this blog entry in my live journal in July 2008, but I figured it was worth reposting in blogger as a refresher for me. I have edited it to make the costs more applicable to prices now since apparently some prices, such as the cost of milk, have gone down since 2008.
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I love Frappuccinos from Starbucks or even the McDonald's Mocha Frappe version. They are soooo good, but I hate to spend $3-5 on a drink! So, naturally I was so excited to find a recipe on how to make a homemade version for about an eighth the cost! I have modified it quite a bit to fit my tastes, preferred serving size, and to make it lower in fat and calories. 

MODIFIED FROSTY CAPPUCCINO:
Makes 2 - 8 oz. servings
Approximate Cost Per Serving: $.47
Approximate Calories Per Serving:  118


1/2 cup - fat free half & half
1/2 cup - fat free milk 
1 1/2 Tablespoons plus 1 teaspoon - chocolate or caramel syrup
1 teaspoons - instant espresso powder or instant coffee
4-5 ice cubes
2 Tablespoons - Light ReddiWhip whipped cream


1. In the bowl of a food processor or blender, blend the ice cubes and combine the half-and-half and milk until ice cubes are sufficiently blended.
2. Add caramel/chocolate syrup, espresso/coffee, and ice cubes. Cover and whirl until the mixture is smooth.
3. Pour the mixture into two glasses. Top with whipped cream and drizzle the remaining 1 teaspoon of caramel/ chocolate sauce. Serve immediately.


Most of the time I forgo the whipped cream and chocolate drizzle to save calories, but I do add other flavors sometimes to vary the recipe, such as dark chocolate syrup instead of regular chocolate or adding mint extract or tiny chocolate chips. It is fun to experiment with this recipe to make a different flavor every time!


*I should note that all prices reflex the price I paid for these items in Texas in 2011 and that the price of milk, especially, varies.


Cheers. Enjoy your 118 calorie, $.47 Frappe. ;o)

Project 31: Day 11: Recipe

Day 11. Post a recipe. Or if you don't cook, try a new recipe and write about how it turned out (pictures please!).

Back when we were doing the Biggest Loser diet (more details here), I cooked a TON of fresh, new recipes. We found some that we loved. We bought The Biggest Loser Cookbook for some more ideas. One of our favorites that we have tried is Barbeque Chicken Pizza. Since we have moved and all of our stuff and consequently all of our cookbooks are in storage, I'll give you the rough outline of a recipe to give you a good idea of what is involved and will include pictures. I can't, however, give exact directions without the cookbook. Sorry! Thanks to the Lose It! app on my iPod, I do have the amount of calories involved and some measurements.

Thin and Crispy BBQ Chicken Pizza

approximately 381 calories

Wheat Flour Tortilla - 140 calories

(Wheat flour is the healthy choice, but any flour tortilla is fine. DO NOT use the low carb tortillas. I can't remember why, but something bad happens if you put a lo carb tortilla in the oven.)

1 1/4 T Barbecue Sauce - 31 calories

(If you want healthy, try to find one that has the fewest carbs, e.g. sugar, as possible. Fewer than 11 is good. 7 or so is best.)

1. Toast the tortilla in the oven at 400 degrees for 4-5 minutes each side. If large bubbles form, you can deflate them with a fork.

2. When done, slather with barbecue sauce.

Add the following:

2 oz. Shredded Cheese - 120 calories

3 0z. Grilled Chicken Pieces - 90 calories

(I usually use pre-cooked grilled chicken pieces that I keep in my freezer. It's best if they are defrosted before using them for this recipe, though.)

Diced Onion - n/a calories

Bake at 400 for 12-13 minutes (I think) until the cheese melts and the meat is hot, basically.

Add Cilantro (fresh or dried; if you have it/like it; if not, leave it off) - n/a calories

I think this is intended as a snack to share, but we've also consumed it as our main meal. It is a hit with the Piatt Family. Though I can't claim it as my own because I fail at modifying recipes, I really love making this. Let me know if you try it. :o)

Potato Salad Recipe

Potluck Potato Salad

from Better Homes and Gardens: New Cookbook

1/4 cup clear French salad dressing with spices and herbs (recipe to follow)

4 to 5 medium potatoes, cook in jackets, peeled, and cubed (4 cups)

1 cup chopped celery

1/4 cup chopped onion

4 hard-cooked eggs, sliced

1 teaspoon salt

1/2 cup mayonnaise

Pour French dressing over warm potatoes; chill 2 hours. Add celery, onion, eggs, and salt. Add mayonnaise and mix carefully. Add 1 teaspoon celery seed, if desired. Chill 4 hours. Makes 8 servings.

French Dressing (not the same as creamy French)

1/2 cup salad oil

2 tablespoons vinegar

2 tablespoons lemon juice

1 teaspoon sugar

3/4 teaspoon dry mustard

1/2 teaspoon salt

1/8 teaspoon paprika

Dash cayenne

Combine ingredients in jar (I use a Tupperware dressing shaker); cover and shake well before using. Makes 3/4 cup.