Holy Huge Breakfast, Batman!

This morning I was SO hungry when I woke up, I was tempted to just grab whatever was ready to shove into my mouth. That would usually have equated to packaged cookies, muffins, or the like. But not any more! I forced myself to cook (and used up some leftovers in the process. I love that).

I didn't take a picture. I forgot because I was so hungry.

Fajita Huevos Rancheros
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2 tsp. olive oil
1 red onion, sliced
1 medium zucchini, diced
1 green bell pepper, seeded and chopped
1 roma tomoto, chopped
1 cup cooked Trader Joe's Brown Rice Medley
1 cup canned black beans, rinsed and drained
1 cup Chicken Fajita Chili (leftovers from 4th of July BBQ)
1 and 1/2 cups Egg Beaters
3 ounces Cabot 75% Fat Free Cheddar Cheese, shredded

Sautee the veggies in the olive oil until just softened. Set aside. Mix the chili and beans and warm in the microwave until steaming. Scramble the egg substitute in the pan from the veggies. Then assemble your breakfast in a large, shallow bowl in layers: first the rice, then the chili/bean mixture, topped with the veggie mixture and eggs. Sprinkle cheese on top. Makes 3 servings.

Couldn't calculate accurate nutrition stats because I didn't make the chili and had to guess on the points...but I guessed based on WW food listings. One serving of this is about 6 points. You can even add a small La Tortilla Factory Tortilla for 0 extra points!

Recipe Review: Red Beans Over Spanish Rice

Another (and I think MY favorite) in the series of Fitness Magazine's "Seven Super-Easy Suppers". This recipe worked VERY well in the slow-cooker. The meat was so soft it fell apart in my mouth, and the balance of seasonings was excellent, although I DID add some salt on mine when I ate it. Also, I am a freak for cumin so I might add more next time I make it. Regardless, this is definitely one we will make again. It was pretty cheap to make (dry beans, onions, the rice was on sale...the only pricey thing was the meat but it didn't use a lot). The beans were done by not mushy. My children all ate it (as you might remember, my 7-year-old supposedly hates beans). I had a hard time finding a boneless pork shoulder at Safeway, so I got 2 bone-in pork shoulder steaks and removed the bone. You could possibly leave the bone in during cooking and remove it later if you like to get added nutrition from the marrow. I changed the way the beans were soaked to cut down on the number of dishes I would have to wash. I soaked them in the crock pot. We got WAYYYY more than 6 servings out of this one!

--Red Beans Over Spanish Rice--

Makes 6 to 8 servings

-2 cups dry red beans or dry kidney beans

-1 Tbsp. vegetable oil (I used 2 tsp)

-3/4 pound boneless pork shoulder, cut into 1-inch pieces

-2 and 1/2 cups chopped onions

-6 garlic cloves, chopped

-1 Tbsp. ground cumin

-4 cups water

-6 and 3/4 oz. package Spanish Rice, cooked according to package directions (you may need canned tomatoes for this, so check your instructions)

-Fresh Jalapeno peppers, sliced (optional)

Sort through and rinse beans, removing any small stones or shriveled beans; drain. Place beans in slow-cooker; add enough boiling water (use a teakettle if you have one) to cover plus one inch. Cover and turn the heat on to high setting. Allow to soak for one hour. Rinse and drain. Heat oil in a nonstick skillet over medium-high. Brown pork; drain off any excess fat. Add pork to slow-cooker along with soaked and rinsed beans. Add the onions, garlic, cumin, and 4 cups water; stir. Turn temperature setting to low; cook for 10 to 11 hours. Using a slotted spoon, remove beans and pork. Serve the beans over rice, and spoon liquid over the top. Garnish with sliced jalapeno.

Nutritionals (per 1/6th of recipe) : 344 calories, 1g fat, 17g fiber, 19g protein

WW points: 6

Recipe: Slow-Cooker Eggplant Pasta Sauce

I got this recipe from the April 2009 Issue of Fitness Magazine, in an article entitled 'Seven Super-Easy Suppers'. All seven recipes are made in the crockpot (ideal for me since I work evenings and my husband HATES having to always figure out what is for dinner). Tuesday night we had Vegetable and Chickpea Curry (it was ok - a little bland, though). Last night was this Pasta with Eggplant. Tonight's dinner is going to be Savory Bean and Spinach Soup. I plan on making all 7 recipes. I'll post any that I think are worthwhile.

This eggplant pasta made a generous serving size. The sauce tasted fresh and vibrant. The eggplant was NOT mushy or overpowering (which is good because my 13-year-old has a thing against mushy vegetables). Everyone ate it, including my picky 7-year-old. For the pasta, I used Ronzoni's "Smart Taste" Penne. It has fiber and calcium in it and all the nutrition of whole wheat but to me tastes like white pasta.

--Pasta with Eggplant Sauce--

Makes 6 servings

-1 medium eggplant, peeled and cut into 1/2" cubes

-1/2 cup chopped onion

-2 14.5-ounce cans diced tomatoes

-1 6-ounce can Italian-style tomato paste

-1 4-ounce can sliced mushrooms, drained

-1/4 cup dry red wine

-1/4 cup water

-2 garlic cloves, chopped

-1.5 tsp dried oregano

-1/3 cup pitted Kalamata olives, sliced

-2 Tbsp chopped fresh flat-leaf parsley

-Black Pepper to taste

-6 servings penne pasta, prepared according to package directions

-6 Tbsp shredded parmesan cheese

Combine eggplant, onion, tomatoes with juices, tomato paste, mushrooms, wine, water, garlic, and oregano in slow-cooker. Cook on low for 7-8 hours or on high 3.5-4 hours. Stir in olives and parsley. Season to taste with pepper. Pour sauce over pasta; sprinkle each serving with 1 Tbsp parmesan cheese.

Nutritionals: 346 calories, 13g protein, 4g fat, 9g fiber

WW points: 6