Kid Approved & Diabetic Friendly

Breakfast Casserole

Does anything say comfort food like a casserole? In my opinion, casseroles are the ultimate comfort food! For example, this egg casserole I have been making for years. It is a family favorite and one of very few recipes that I can make from memory. I love it for many reasons. For one, it can be eaten for any meal. It may sound strange, but more often than not, we have it for dinner at our house. I also love it because it is quick and easy to make, it freezes well, and it’s low carb!

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Ever since I discovered breaDr. bread (my review of it can be found here), I have been thinking of all of my favorite recipes that contain bread and seeing which ones I could use breaDr. bread in, instead of regular bread. This egg casserole immediately came to mind.

Breakfast Casserole Collage-1

So I pulled a loaf of my breaDr. bread out of the freezer. I let it sit on the counter for about 4 hours to thaw. Then I cut the loaf in half and tore out bite-sized pieces of bread, from the middle, avoiding the crust.

Breakfast Casserole Collage-2

C helped me make this casserole. He is the one pouring (ever so gracefully) the egg/milk mixture in the above picture.

I then mixed my bread cubes with diced onion, shredded cheddar cheese, diced ham (you could also add veggies here as well). Add salt and pepper to taste and toss. Put the mixture in a 9×13 baking dish that has been sprayed with cooking oil, whisk together eggs and milk, and pour evenly over bread mixture. Bake uncovered at 350F for approximately 1 hour.

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As always, this casserole turned out great. Quite honestly, the breaDr. bread made it even better, deepening my love for breaDr. bread and this recipe. I urge you to try it for yourself!

Breakfast Casserole

Breakfast Casserole

Ingredients

  • 1/2 loaf breaDr. bread, crust removed, and bread torn into cubes *You can also use 8 slices regular bread, with crusts removed, and cubed.
  • 1/2 cup chopped onion
  • 2 cups shredded cheddar cheese
  • Salt & pepper to taste
  • 1/2lb cubed ham, cooked sausage, or crumbled bacon
  • 10 large eggs
  • 2 cups milk

Instructions

  1. Mix bread cubes, onion, cheese, and meat and/or vegetables, if desired. Add salt and pepper to taste. Put mixture in a 9x13 baking dish that has been sprayed with cooking oil.
  2. Whisk together eggs and milk. Pour evenly over bread mixture. At this point if you wanted to freeze the casserole you could cover tightly with foil, label, and freeze.
  3. Bake uncovered at 350F for approximately 1 hour.

Notes

I sliced the casserole into about 12 even slices.

1 slice of egg casserole= 7.25 NET CARBS

http://fingerprickingood.com/2013/09/03/breakfast-casserole/

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Salami & Cheese Panini

I have made these little panini’s so many times in the past couple of months, I have lost count. They are just so incredibly easy, and oh so yummy!

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How I came about making them in the first place was by complete accident. I had some leftover hamburger buns that I didn’t want to go to waste, so I did some Googling for non-traditional uses for hamburger buns and I came across these little gems.

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To make them, start by placing the bottoms of the buns on a work surface, cut-side up. Top with 1 slice of salami.

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Add slices of fontina cheese. I then add one more slice of salami. Sandwich with the tops of the buns.

Flatten slightly with the back of a spatula.

Spread the top of each sandwich with ½ tablespoon of butter.

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To grill these, I use our George Foreman grill….a panini press would work as well. If you do not have either of these, heat a large skillet over medium heat. Cook the sandwiches, buttered-side down, pressing occasionally with the back of a spatula, for 2 minutes.

Flip and cook until the cheese melts and the bread is golden.

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The combination of the melted fontina cheese and the salami is so delicious!

One night when we had these, we were having an early dinner because Carson had a coach pitch baseball game that evening. It was out of town (don’t worry, only 15 minutes away…we aren’t at the “traveling” age quite yet) so I made these panini’s quick and wrapped them in foil so that we could eat them quick on the way to his game. The boys loved it, and it was the perfect grab-and-go meal!

Salami & Cheese Panini

Yield: Makes 4 sandwiches

Salami & Cheese Panini

Recipe adapted from realsimple.com

Ingredients

  • 4 hamburger buns
  • 4oz salami, thinly sliced
  • 4oz fontina cheese, thinly sliced
  • 2 Tablespoons butter or olive oil

Instructions

  1. Place the bottoms of the buns on a work surface, cut-side up. Top with the salami and fontina.
  2. Sandwich with the tops of the buns. Flatten slightly with the back of a spatula. Spread the top of each sandwich with ½ tablespoon of the butter.
  3. Heat a large skillet over medium heat. Cook the sandwiches, buttered-side down, pressing occasionally with the back of a spatula, for 2 minutes.
  4. Flip and cook until the cheese melts and the bread is golden.

Notes

1 hamburger bun (I used Pepperidge Farm White Slider Buns)= 18 g of carbs and 1 g of fiber. Total NET CARBS are 17 g.

1oz salami= 0 carbs

1oz fontina cheese= 0 carbs

1/2 Tablespoon butter=0 carbs

1 Salami Panini= 17 NET CARBS

*Be sure to check you specific hamburger bun label as carb amounts may vary.

http://fingerprickingood.com/2013/07/17/salami-cheese-panini/

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Breakfast Egg Cups

In our household we love breakfast food! This love started with my husband, rubbed off onto me, and has trickled down to our boys.

We have breakfast for dinner about once a week. It is a great go-to meal for nights when you don’t have anything planned for dinner and you need to whip up something fast and cheap.

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A big reason I love breakfast food so much is because many breakfast food items are low carb; like eggs, bacon, and cheese. These delicious breakfast egg cups have all three!

Breakfast Egg Cups Collage-1

There isn’t an exact amount of ingredients you need for these. You really can use as many or as few ingredients as you wish.

Start by lightly coating 12 muffin cups with nonstick cooking spray. Fit 1 slice of ham or bacon into each muffin cup (ham will hang over edges of cups).

For some, I added scrambled eggs that had been mixed with a little milk, and for some I cracked the egg directly into the muffin cup for over-easy eggs.

Bake in the middle of the oven, about 13 minutes. If you’re making over-easy eggs, bake until whites are cooked but yolks are still runny.

Season eggs with salt and pepper and remove cups carefully.

Breakfast Egg Cups Collage-3

I also love meals like this that are individual portions. I can cater to each family members taste-buds, by adding or omitting ingredients. The boys like theirs pretty simple; eggs, cheese & bacon. My husband & I like the addition of fresh veggies.

Head on over to the MOMables blog to see a similar low carb breakfast idea I shared for mini omelets.

Breakfast Egg Cups

Yield: Makes 12 breakfast cups

Breakfast Egg Cups

Ingredients

  • Nonstick cooking spray
  • 12 slices ham and/or 12 slices bacon
  • 12 large eggs
  • Shredded cheddar cheese
  • Salt and pepper, to taste
  • Fresh veggies, basil, scallions or parsley (optional)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Lightly coat 12 muffin cups with nonstick cooking spray.
  3. Fit 1 slice of ham into each muffin cup (ham will hang over edges of cups).
  4. Crack 1 egg into each cup. If your child does not like over-easy eggs, scramble the egg first with a little water or milk. Sprinkle with cheddar cheese, or optional fillings, if desired.
  5. Bake in middle of oven, about 13 minutes. If you're making over-easy eggs, bake until whites are cooked but yolks are still runny.
  6. Season eggs with salt and pepper and remove cups carefully.

Notes

For the breakfast cups that contain scrambled egg, mixed with milk, I calculate 1 cup at 1 carb.

For the breakfast cups that contain over-easy eggs, I consider them to be carb-free.

These totals may vary depending on your add-ins.

http://fingerprickingood.com/2013/07/12/breakfast-egg-cups/

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Mini Corn Dog Muffins

What is bite-sized, sweet and has a salty center? These delicious min corn dog muffins!

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For reasons unknown to me, awhile back Carson decided that he doesn’t like hot dogs. This is all fine and dandy, especially considering all of the information emerging about how many popular brands of hot dogs aren’t that great for you. The unfortunate side is that hot dogs were a great 0 carb option to always have in my arsenal. Fortunately, he still loves corn dogs.

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I found this recipe for mini corn dog muffins, and couldn’t wait to try them.

They were really simple to make, and the perfect portion size for little fingers. The whole family loved them!

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I want to experiment next by just making a loaf of cornbread on it’s own, using this recipe, as this was very easy and absolutely delicious.

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We had these for leftovers the next day and they re-heated very well. They had the same great texture and flavor as they did on day 1. Therefore I am confident these would pack well for a kid’s school lunch as well.

Mini Corn Dog Muffins

Yield: Makes 48 mini muffins.

Mini Corn Dog Muffins

Recipe adapted from iowagirleats.com.

Ingredients

  • 1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
  • 1/4 cup Truvia Baking Blend
  • 2 eggs
  • 1 cup buttermilk (regular milk is fine)
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 8-10 all-beef hot dogs, cut into 1" bites

Instructions

  1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
  2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
  3. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
  4. Bake for 8-12 minutes, or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Notes

For 1 serving (1 mini muffin), each contains 4.8 g of carbs and .3 g of fiber. Total NET CARBS are 4.5 g.

http://fingerprickingood.com/2013/07/01/mini-corn-dog-muffins/

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