Before I talk about the new recipe, congratulations to the winner of the Chobani yogurt giveaway! Using Random.org, the winner is Nicole of I am a honey bee, who said...
“I tend to use a lot of sour cream so I would swap that out and use plain Chobani on things like baked potatoes.”
Thank you to everyone to stopping by to enter! I really enjoyed reading the creative uses for Chobani! They included:
- Yogurt in my baked potato soup
- I would mix it with Frank's Red Hot - my favorite hot sauce! And I'd probably add garlic too, because I love garlic.
- It's great on top of nachos, and in soups. I've made a wonderful spicy green tomato soup that needed a little cooling down so I mixed up some chopped cilantro and plain chobani and drizzled it over the soup
- I use it mixed with herbs as a swap for mayo on sandwiches too.
- Love mixing Greek yogurt and jam together...favorite snack and quick breakfast.
- I just recently tried it in my corn pudding recipe instead of sour cream and it was fantastic!
- It's great in a whole wheat pumpkin bread with cranberries
- I would love to use Chobani in place of cream when making a Thai Curry!
Check the bottom of this post for another great giveaway! This week’s giveaway is from Veggie Patch for some delicious vegetarian food. Now on to this week’s creation!
If you are like me, breakfast before work is an on-the-go type of meal. I eat in the car on the way to getting dropped off at the commuter rail station. With an hour commute, it isn’t reasonable to wait until I get to work to eat breakfast. Some of my regular breakfasts include low-fat waffles with almond butter, toast and peanut butter, and a microwave egg on toast. These can all be made in about 2 minutes before heading out the door. But you’ll notice something is missing from all of these – fruits and vegetables! I do try to eat a piece of fruit for a morning snack at work, but that doesn’t always happen.
On Sunday I decided to come up with a new idea for this week’s healthy breakfast. It needed to be in individual serving sizes and easy to reheat before work. I decided on mini-muffin omelets and turkey bacon. For the omelets I used eggs, broccoli, and a little Monterey jack cheese. I also baked turkey bacon while the muffins were cooking. Turkey bacon has less fat and calories than regular bacon and adds additional protein to power up your morning. The turkey bacon I buy has 35 calories, 1.5 grams of fat and 6 grams of protein per slice.
A fun fact about broccoli - did you know that the peak season for broccoli is in the winter? It is available year round, but its peak season is between October and April. Broccoli is also a good source of iron and vitamins A and C. The cheese adds some healthy dairy to the mix for a well-rounded breakfast!
This recipe makes 12 muffins, you could easily cut it in half to make 6. For a bite sized treat you could cook the muffins in a mini-muffin pan. If broccoli isn’t your favorite, throw in any leftover vegetables like diced peppers, chopped spinach, mushrooms, or tomatoes. To keep the muffins fresh for the week wrap 1-2 muffins in plastic wrap. If you plan to eat them the next day, place them in the fridge. If not, place them in the freezer. Take out a package the night before and put them in the refrigerator to thaw overnight.
To reheat, microwave for 45 seconds - 1 minute on high heat. You could also pack these for a light lunch or late afternoon snack if you are working late. If you want an easy way to make these even more portable, roll up a muffin and a piece of bacon in a tortilla for a breakfast burrito or between two slices of whole wheat bread!
I’ve noticed that this protein packed breakfast has kept me full until lunch this week. I throw a piece of fruit in my bag for a snack but often don’t eat it until the afternoon. I hope this inspires you to think about powering up your breakfast and starting the day right!
Weekday Mini-Omelets and Turkey Bacon
1/2 cup low-fat milk
1/4 cup shredded cheese (I used Monterey jack, you could use cheddar or Swiss)
Chopped veggies (I used 3-4 small pieces of broccoli per muffin tin)
Salt and Pepper
Preheat the oven to 350 degrees
Spray a non-stick muffin tin with cooking spray, making sure to coat well
Whisk together eggs and milk
Mix in shredded cheese
Pour about 1/4 cup of eggs into each muffin tin
Add broccoli pieces or chopped vegetables into each tin
Bake for 20 minutes until cooked through
Remove from oven and carefully remove muffins from the tin (a mini spatula helps loosen the edges)
Cool completely before putting in the refrigerator or freezer
Easy Turkey Bacon
Line a baking sheet with parchment paper
Lay out the turkey bacon in a single layer
Bake in the oven along with the muffins
After 10 minutes carefully turn over the slices of bacon
When muffins are done (20 minutes), remove the bacon and cool on a paper towel
Wrap well in plastic wrap, then foil (you can either refrigerate or freeze)
To reheat, wrap in a paper towel and microwave for 30-45 seconds
Win 2 coupons for Veggie Patch Products!
This week the lovely folks over at Veggie Patch are giving one lucky winner 2 vouchers for Veggie Patch products of their choice. Veggie Patch makes a variety of vegetarian and soy products like broccoli and cheese bites, meatless meatballs, veggie dogs and falafel (just to name a few).
If you have a great recipe that sneaks vegetables into something delicious, check out the Veggie Patch Ultimate Sneak-Away Contest with best-selling author and culinary expert, Missy Chase Lapine—known as The Sneaky Chef—to give moms clever new tricks for sneaking real vegetables into some of America’s favorite foods. The Ultimate Sneak-Away Contest, hosted on Facebook invites you to share your “Sneak of the Week” – a favorite tip, trick or recipe designed to sneak veggies into a meal, snack or dessert. One lucky “Sneak of the Week” submission will win The Ultimate Sneak-Away grand prize, including an exclusive, in-person culinary consultation with Missy Chase Lapine, where she will share cooking tips and provide custom nutritional advice. In addition, Missy will prepare a delicious dinner for the family while you sneak out of the kitchen to enjoy a relaxing spa treatment. The contest will run through January 30 2011, with three recipes selected weekly by Veggie Patch and Missy Chase Lapine as the featured “Sneak of the Week.”
To enter to win 2 vouchers to try out their products, here’s what you have to do:
Required Entry: Comment below and let me know what your favorite vegetable is and how you like to eat it!
Bonus Entry #1: Follow GoodCookDoris on Facebook, subscribe to the RSS feed or add to Google Reader (see the Connect tab up top)
Bonus #2: Follow Veggie Patch on Facebook or Twitter
Please leave a separate comment for each action below. Entries will be accepted through 9:00 p.m. EST on Tuesday, February 1, 2011. One winner will receive two vouchers for Veggie Patch products. The winner will be announced in next week’s healthy Wednesday post! For an extra chance to win, and some more great healthy snack ideas, visit Renee over at Eat.Live.Blog!
Full Disclosure: Veggie Patch generously agreed to sponsor a giveaway as part of the Healthy Snack Wednesday series. Veggie Patch is responsible for fulfillment of the prize. I was not compensated for this post and do not have any personal tie-ins to the Sneak-Away contest, it just sounds like fun!