Category Archives: Main Dish

What’s for Breakfast?

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By Jodee Weiland

How many times have we all heard the phrase, “What’s for Breakfast?” Breakfast is the most important meal of day according to many health conscious advocates. It’s important not only to eat, but what you eat is important as well. Many believe that breakfast should be high in fiber to sustain you throughout the day and keep you from binge eating due to hunger between meals. This is as important as eating regular meals. What I have here in my “What’s for Breakfast?” options are some healthy, filling, and satisfying meals for breakfast. For those options that may be lower in fiber, serving them with multigrain toast and/or fresh fruit as a great way to increase fiber. You will love these great options!

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Delicious Baked Oatmeal with Peaches

Delicious Chicken Sausage, Broccoli, and Mozzarella Frittata

Egg White Spinach Mushroom Omelet with Mozzarella

Eight Awesome Smoothies

Garden Omelet for Two…With Kale, Tomatoes, Basil, and Goat Cheese

Ham, Asparagus, and Goat Cheese Frittata with Sun-Dried Tomatoes

Old Fashioned Banana Blueberry Pancakes with Blueberry Syrup

On the Go Bagel Sandwich with Egg Whites, Spinach, and Cheese

Scrambled Egg Whites with Ham, Vegetables, and Mozzarella

Spinach and Prosciutto Italian Frittata with Mozzarella, Mushrooms, and Black Olives!

Tossed Omelet with Escarole, Ricotta, Mozzarella, and Sun-Dried Tomatoes!

Breakfast is one of the most important meals of your day, so instead of saying, “What’s for Breakfast?” be ready to say, “I have a great idea for breakfast, and you’re going to love it!” Your family will appreciate it, and you will know you helped them get their day off to a great start! Keep in mind that many of these options may also be done the day before and reheated. Another benefit of the above options is any of them may also be used for other meals. Remember, too, that smoothies are great for before or after workouts. But if you choose any of these options for starting your day, you will start your day with a great breakfast, so enjoy!

Delicious Sirloin Meatballs with Jalapenos or Not

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By Jodee Weiland

Meatballs are not just for a meal of spaghetti and meatballs. There are restaurants that serve meatballs just on their own as a meal. Meatballs are also found in great sub sandwiches. Even more interesting is the fact that meatballs are now made with a variety of things, like jalapenos. We love meatballs both with and without jalapenos. It all depends on how we are having them or what our mood is at the time. Another important factor for us when eating meatballs is what type of meat and ingredients are used. We love meatballs that are made with lean ground sirloin and no bread fillers. That’s why we love my Delicious Sirloin Jalapeno Meatballs!

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Now some people would say that meatballs without pork or veal can’t be very tasty, but they would be wrong. Why? Well, the reason is because the sirloin on its own taste great, but with the right seasonings and ingredients, a sirloin meatball can be absolutely delicious. I add grated Parmesan Reggiano to my meatballs plus seasonings to give my meatballs a flavor you will love. My mother always added grated Parmesan Reggiano, and I loved them. For me, bread crumbs are just a filler, so I don’t use them. If done right and gently turned while browning, the meatballs will not fall apart. The jalapenos are an add-on here, but they are also optional. If you prefer, leave the jalapenos out, and the meatballs will still taste great. These meatballs are seasoned right and are definitely delicious!

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Delicious Sirloin Meatballs with Jalapenos or Not

  • 1 pound lean ground sirloin
  • 1 egg (or two egg whites)
  • 1 to 2 garlic cloves chopped more or less to taste
  • 1/2 medium onion chopped or 1/2 tablespoon dried chopped onion
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil (you can substitute fresh chopped basil)
  • 1/2 teaspoon black pepper or to taste
  • 1 medium to large jalapeno chopped (optional)
  • 1/2 to 3/4 cup grated imported Parmesan Reggiano cheese ( more or less to taste/ no salt needed since the cheese adds saltiness)
  • 1 tablespoon extra-virgin olive oil
  • 1 29 ounce can tomato puree

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Heat olive oil in frying pan. Mix the ingredients for the meatballs in a bowl. Shape the meat into six or more meatballs. Put the meatballs in the heated pan and brown the meatballs on all sides over a low to medium heat by gently turning them a few times. Using a nonstick pan makes this easier, if you prefer.

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Some onions, etc., may fall away from the meatballs as you turn them. This is fine because it will blend into the sauce when you add the tomato puree. Once browned, pour the tomato puree over the meatballs. When the sauce begins to bubble, lower the heat to simmer, cover the pan, and cook for about 15 to 20 minutes or until done.

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My Delicious Sirloin Meatballs with Jalapenos or Not are so full of flavor, they will easily become a family favorite. Serve them with a loaf of Delicious Homemade Crusty Bread or a bread of your choice and extra cheese. You can either eat the meatballs with bread on the side or use the bread to make a delicious sub sandwich. These meatballs are also great as a side for pasta dishes, like Italian Marinara with Pasta…Easy to Make and Delicious to Eat or Homemade Italian Lasagne…A Classic Italian Family Meal! However, you decide to have them, you will love them, so enjoy!

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Fabulous Shrimp Creole with Rice

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By Jodee Weiland

An old favorite here in our home is Shrimp Creole. Shrimp Creole is a dish that I first made long before I ever had children years ago. The rich flavors of Shrimp Creole have always made it a favorite of mine. Those flavors are a blend of flavors from several countries, who all found themselves in the port of New Orleans. Some of those countries were Italy, Spain, and Portugal. The savory flavors of these countries and others long ago created the delicious food selections found in New Orleans, as well as whole new languages they used to communicate among themselves, pidgins and creoles. It was when I was studying these languages in a linguistics class during a master’s program, that I fell in love with New Orleans from a distance, and later when I visited, I was in love forever. All of this gave new meaning to my Fabulous Shrimp Creole with Rice.

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Fabulous Shrimp Creole with Rice is a wonderful dish, which starts out with what some call the trinity: onions, celery, and garlic. Sauteed in olive oil, these three ingredients are only the beginning of this delicious dish. Add in the tomatoes, various seasonings, shrimp, and green peppers, you will create a dish do full of rich flavor, it will soon become a family favorite. It is definitely a family favorite for us, and we enjoyed it every time we have it.

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Fabulous Shrimp Creole with Rice

  • 1 medium onion chopped
  • 3/4 cup celery chopped
  • 2 fresh garlic cloves minced
  • 3 tablespoons extra virgin olive oil
  • 1 – 15 ounce can organic diced tomatoes
  • 1 – 15 ounce can all natural crushed tomatoes or tomato puree
  • 1/2 teaspoon or to taste sea salt
  • 1 teaspoon sugar
  • 1 teaspoon chili powder or more to taste
  • 1 tablespoon Worcestershire sauce
  • 2 shakes bottled hot sauce or more to taste
  • 1 tablespoon cornstarch plus one tablespoon water
  • 1 pound large shrimp deveined with shell and tail removed
  • 1 medium sweet pepper chopped
  • cooked rice for each serving

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Cook the onion, celery, and garlic in heated olive oil. Cook over a low to medium heat until tender. Do not brown. Add tomatoes, salt, sugar, chili powder, Worcestershire sauce, and hot sauce. Blend this mixture together and simmer uncovered on low heat for about 30 minutes.

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http://learnfromyesterday.comOnce done, add the cornstarch plus one tablespoon water to the mixture. Stir together and then add the shrimp and green peppers. Bring to a low boil, cover, and simmer for five to ten minutes longer until cooked. Serve with rice.

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My Fabulous Shrimp Creole with Rice is so delicious and will soon become a family favorite in your home. Serve this dish with a red wine and a crusty bread. The flavor is so wonderfully rich and will leave you pleasantly satisfied. Eating this Fabulous Shrimp Creole with Rice for dinner is like bringing a little bet of New Orleans into your home. Take your time and savor the flavors, and enjoy!

 

On the Go Bagel Sandwich with Egg Whites, Spinach, and Cheese

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By Jodee Weiland

Lately, it seems we are always on the go early in the morning, so I decided to make a bagel sandwich that can be made ahead and reheated for about twenty to thirty seconds in the microwave. It was important to me that this bagel sandwich not only tasted good, but was healthy as well. Just because you are in a hurry, that doesn’t mean you can’t choose a healthy homemade bagel sandwich over a fast food version. My On the Go Bagel Sandwich with Egg Whites, Spinach, and Cheese is delicious, easy to do, and healthy!

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Buying bakery fresh bagels are always my first choice. I like to know I’m getting bagels with all natural ingredients whenever I can. I also buy sliced low fat cheese for a recipe like this. Why add extra calories to your bagel sandwich unnecessarily? You always have the option of adding a round slice of Canadian bacon/ham if you would like, but I made mine without the ham for us. If you are watching your salt intake, ham is not really necessary to a good bagel sandwich. For the eggs, I always use egg whites and in this case, added fresh cut up spinach, fresh chives, and sea salt and fresh ground black pepper to taste. You can add vegetables you choose, but I like spinach or kale.

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On the Go Bagel Sandwich with Egg Whites, Spinach, and Cheese

  • 2 honey wheat or multigrain bagels
  • 2 slices low fat cheese of your choice (I used provolone)
  • 2 slices round Canadian bacon/ham (optional)
  • 6 egg whites
  • 3/4 cup fresh leaf spinach cut up
  • 1 teaspoon fresh chives cut up
  • 1/4 teaspoon unsalted whipped butter
  • Sea salt and fresh ground black pepper to taste

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Slice the two bagels and toast. Mix together in a bowl the egg whites, spinach, chives, sea salt, and ground black pepper. Spray or coat with olive oil two small microwaveable containers. I used some clear plastic 1.25 cup containers with lids that I have from Rubbermaid. These containers worked well because I could loosely cover them with the lids laid offset on the top. Divide the egg mixture into the two containers, cover loosely with a lid or saran wrap and place in the microwave.

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Microwave for 50 seconds or for two eggs, stopping halfway through to slide a knife around the sides and add half the butter to the center of each lightly stirring in with the knife. Cover again and finish microwaving for the remainder of the first 50 seconds. Then microwave for 50 seconds or for two eggs again, still with a loose cover over the container.

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Remove from the containers from the microwave and let sit for one minute or more. The eggs will finish cooking. In the meantime, put a slice of cheese on one half of each bagel.  When ready and still hot, run the knife around the sides the egg container again, and with a spatula, remove each one carefully from the containers and place on the bagel half with the slice of cheese. This will melt the cheese. If using Canadian bacon/ham, add it now. Close the bagel sandwich by placing the other bagel half on top, and you are ready to eat or wrap in aluminum foil your bagel sandwich to go! You can make this the night before and refrigerate. Simply unwrap your sandwich in the morning, reheat it for 20 to 30 seconds, re-wrap in the foil, and go!

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My On the Go Bagel Sandwich with Egg Whites, Spinach, and Cheese is a great way to eat a delicious and healthy bagel sandwich when you are in a hurry! If you’re driving alone, re-heat and eat your bagel sandwich when you arrive at work, so you can drive safely! Or eat before you leave for work. You will save time in the morning making your morning rush easier. If you are sharing the drive on a longer trip, take turns driving, so each of you can enjoy your bagel sandwich. However you do this, be safe, have a great breakfast, and enjoy!

Healthy Zucchini Spaghetti with Tomato Basil Sauce

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By Jodee Weiland

Zucchini spaghetti is a great way to stay healthy and have your “pasta”, too. I love the versatility of zucchini spaghetti and with a veggie spiralizer, it couldn’t be easier. There are several ways to make zucchini spaghetti, but since I bought my veggie spiralizer, I couldn’t imagine making this dish any other way. Since I had some fresh tomatoes to use, I decided to make Healthy Zucchini Spaghetti with Tomato Basil Sauce for dinner, and it was absolutely delicious and definitely healthy!

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A while back, I found out that you can prepare the zucchini spaghetti with a julienne peeler, a mandoline with a julienne blade, or with a veggie spiralizer type product. I chose the veggie spiralizer type product for a number of reasons after reading reviews and checking prices. The one I chose was at a store that gives 20% discounts with their coupons, so the price was under $25 with tax. Also, the product I chose was made basically the same as a more expensive version at another store and both had similar reviews. Last of all, after looking into it, this product made preparing the zucchini so easy, it cut the time of preparation down tremendously.

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For this dish, I began my preparation the same way I did when I made my Zucchini Spaghetti with Olive Oil, Garlic, and Fresh Tomatoes. I prepared my zucchini and set it aside to drain, while I prepared my tomato basil sauce using my fresh tomatoes from the garden. The recipe is similar to my marinara sauce with a few differences. In this sauce I use the addition of fresh tomatoes, and I eliminate the tomato paste and water, but for the most part, they are very similar. The main thing is my Healthy Zucchini Spaghetti with Tomato Basil Sauce is awesome, and you will definitely want to have it again.

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Healthy Zucchini Spaghetti with Tomato Basil Sauce

For zucchini spaghetti:

3 medium zucchini cleaned and skin removed (skin may be left on if preferred)
1 tablespoon extra-virgin olive oil
1 garlic clove chopped
Sea salt

Prepare the zucchini first by peeling it and cutting it into long thin spaghetti like strands with a veggie spiralizer, a julienne peeler, or a mandoline with a julienne blade. Lightly salt the zucchini strands and put them into a colander for about thirty minutes or longer, placing the collander in a large bowl, so the moisture in the zucchini can drain off. Toss and squeeze lightly every once in a while until ready. You will use the olive oil and garlic when you lightly heat the zucchini later.

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For the tomato basil sauce:

2 tablespoons extra-virgin olive oil
2 garlic cloves chopped
1 medium onion chopped or sliced
1 teaspoon basil or use 1 tablespoon fresh basil cut up
1/2 teaspoon dried or ground oregano
1/2 teaspoon ground red pepper (optional)
1 tablespoon sugar (some people prefer to use 2 carrots finely shredded or chopped for sweetness)
1 cup pureed fresh tomatoes (puree in a blender or food processor)
28 ounce can crushed tomatoes or tomato puree
Freshly grated imported Parmesan Reggiano cheese

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Sauté onions, garlic, basil, and oregano in olive oil and stir together. Then add your fresh tomato puree and the can of crushed or puree tomatoes.  Add in the sugar if you do not use carrots.  If using carrots, sauté the carrots with the onions, garlic, and mushrooms. Let the sauce begin to bubble and then cover the pot lowering the heat to simmer for about 20 minutes or longer, stirring every so often.

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When the sauce is just about ready, drain and squeeze the zucchini spaghetti. Then put the zucchini in your serving bowl or dish, being sure to drain off any excess liquid.  There may be some left, but this will not hurt the flavor of your dish. Last of all, add your sauce to your zucchini and when ready, toss lightly.

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My Healthy Zucchini Spaghetti with Tomato Basil Sauce is so delicious, while definitely healthy! Serve this dish with freshly grated imported Parmesan Reggiano cheese for those who like it, a crusty loaf of bread, and a glass of red wine. Some people think this meal will not be filling, but they are wrong. Not only is it filling, but if you want some frozen yogurt for dessert, you won’t feel the least bit guilty about it. So try this wonderful dish, and enjoy!