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: Black Bean Polenta "Pizzas" with Eggs

This breakfast has a little of everything - healthy fat, a serving of vegetables, complex carbohydrates, and protein! That means it will keep you full for a while. This is one of those weird recipes - if I put the ingredients in the WW point tracker individually, I get 4.5 points. If I add up all the stats and put it into the point finder that way, I get 7 points. I'm going with 5 personally!



--Black Bean Polenta "Pizzas" with Eggs--

-3.6 ounces (or one serving) polenta (I used Food Merchants' Organic Green Chili and Cilantro flavor, available at Whole Foods Market or Cost Plus)
-1/4 cup canned black beans, drained and rinsed
-1 very small vine-ripened tomato, diced
-1 piece Weight Watchers Reduced Fat Cheddar Cheese Snacks, shredded
-Salt and Pepper to taste
-1/8 tsp. ground cumin
-1 tsp. olive oil
-1/4 red bell pepper, diced
-1/2 small yellow onion, diced
-1/2 cup fat free egg substitute (I use the Safeway brand)
-1 Tbsp. chopped cilantro
-1 La Tortilla Factory whole-wheat, low-carb soft taco size tortilla

Slice polenta into 4 rounds. Spray a small baking sheet with nonstick cooking spray; place polenta rounds on it and bake at 350F for approximately 10 minutes, turning once. Mash black beans and tomato in a small bowl; salt and pepper to taste. Divide bean mixture evenly atop polenta rounds. Sprinkle each round with a pinch or two of cheese. Bake for 6 more minutes or until heated through and cheese is melted and bubbly.

Meanwhile, heat the olive oil in a small nonstick skillet until shimmery. Add onions; cook 2 minutes or until softened. Add bell pepper, salt and pepper to taste, and ground cumin; cook an additional 1-2 minutes or until bell pepper is just softened. Add egg substitute; cook and scramble 2-3 minutes or until firm.

Plate the polenta "pizzas" alongside eggs. Sprinkle all with chopped cilantro. Sprinkle any remaining cheese on eggs. Warm the tortilla for a few seconds and serve it alongside. (I like to make a little burrito with some of my eggs and the tortilla.)

Nutritionals: 349 calories, 10g fat, 13g fiber, 26g protein

WW Points: 7

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 Review: Slow-Cooker Bean and Spinach Soup

I got this recipe from the Fitness Magazine Article I mentioned earlier. Mine came out pretty thick, so next time I will probably add more liquid. It was also a teeny bit bland for my taste, so I might add a little cayenne and maybe a little more salt. Good and filling, though, and all of my kids ate it (including my 7-year-old, who supposedly "hates" beans).

--Savory Bean and Spinach Soup--

Makes 6 servings (we got 8)

-3 14-ounce cans vegetable broth

-1 15-ounce can tomato puree

-1 15-ounce can small white beans or Great Northern Beans, drained and rinsed

-1/2 cup uncooked brown rice

-1/2 cup finely chopped onion

-1 tsp dried basil

-1/4 tsp salt

-2 garlic cloves, chopped

-8 cups coarsely chopped fresh spinach or kale leaves (or a mixture of both)

-1/8 cup finely shredded Parmesan cheese

Combine all ingredients except cheese and greens in slow-cooker. Cover; cook on low for 5 to 7 hours or on high for 2.5 to 3.5 hours. Just before serving, stir in greens and sprinkle with parmesan cheese.

Nutritionals: 150 calories, 9g protein, 3g fat, 8g fiber

WW points: 2