Wednesday, February 29, 2012

Garlic Teriyaki Edamame

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I like keeping healthy snacks on hand so that there's something quick to nosh on if we get hungry during the day. Edamame is a new favorite in our house, but we usually just steam it and eat it plain. I decided to spruce it up a little bit to add some flavor. Having them plain is always a great option, but this garlic teriyaki mixture was great. It made them even more enjoyable!

Public Service Announcement: If you've never had edamame before, don't be like me. You don't eat the outer layer of skin. It's tough and stringy and you will be embarrassed if you try to eat it in front of edamame connoisseurs. Trust me. What you do eat is what's inside. Ahh, there's the trick! So you pop the little beans out and go to town. There's my helpful trick of the day. Enjoy!

Also, I'm on Facebook now, so please go to the link on the right and "like" my page! Thanks!

  • 1/4 cup water
  • 3 tsp. garlic, minced
  • 1 (12 oz.) package frozen edamame in the pod
  • 1/4 cup teriyaki sauce
  • 2 packets Splenda
  • 2 tbsp. rice vinegar
  • 1/2 tsp. red pepper flakes
  • 2 tbsp. sesame seeds
Bring the water and garlic to a boil in a saucepan over high heat. Stir in the edamame, and cook until the edamame are hot, and the liquid has nearly evaporated, about 3 minutes. Reduce the heat to medium-high and stir in the teriyaki sauce, sugar, vinegar, and red pepper flakes. Stir constantly until the sauce has thickened and coats the edamame, about 4 minutes. Sprinkle with sesame seeds to serve.

Source: Adapted from All Recipes

Monday, February 27, 2012

Lighter Buffalo Chicken Dip

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Oh my goodness. Have you heard of Buffalo Chicken Dip? I've seen it featured on a lot of other blogs and websites, so it's probably something that's already crossed your path. But if not, you need to try it. And if you haven't tried the lighter version, well, you should do that as well.

It's creamy and delicious and tastes pretty much exactly like buffalo wings. So if wings are one of your favorite snacks, you'll be sure to love this. It has yet to disappoint and is requested over and over whenever I bring it as an appetizer. Most times I even use all fat-free or reduced-fat ingredients, but no one can even tell the difference! 

You can serve it with celery, crackers or my favorite: Fritos! It's sure to be a hit no matter who you serve it to. You know I love you and wouldn't steer you wrong, so you should go ahead and make it. Okay? Perfect. Enjoy!

Printable Recipe

  • 1 lb. boneless, skinless chicken breasts
  • 1 (8 oz.) package low-fat cream cheese
  • 1 package (2 cups) reduced-fat Cheddar cheese, fancy shredded
  • 1 cup light Ranch salad dressing
  • 1 cup Frank's Red Hot sauce
Preheat oven to 350 degrees F.

Bring a pot of water of water to a boil in a medium sized saucepan. Add chicken and let cook for 30-40 minutes or until cooked through.  Allow to cool slightly. Using two forks, shred chicken into small pieces.

Meanwhile, spray a 11x8 baking dish generously with cooking spray.  Cut the cream cheese into small cubes and place them in the bottom of the baking dish.

Sprinkle the Cheddar cheese evenly over top of the cream cheese. Pour the hot sauce and ranch dressing directly over the cheese.

Bake for 7-10 minutes.  Stir until well combined and place back in the oven for an additional 7-10 minutes.

After the cheese mixture is done baking, add the chicken and stir to combine. Cover with aluminum foil and bake an additional 20-30 minutes or until bubbly. Serve immediately with celery, crackers or chips.

Source: Adapted from Hub Pages

Friday, February 24, 2012

Chocolate Chip Cookie Dough Cupcakes

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You know when I was talking about that dessert that I made Chris for his birthday? The one that you wouldn't want to miss? This is it. Multiple people (including Chris and one of my older brothers) said they think this is the best cupcake they've ever had. I think I agree.

These cupcakes might take hours and hours to make. And hours. When I tell you they are so worth the wait, I'm not even exaggerating. So what if it took from the minute I got home from work until the minute I laid down for bed to make them. They were for my fiance's birthday. His last one as a single man. So he got something special! And something special it was. These cupcakes are out of this world. If you loved licking the spoon out of the cookie dough bowl when you were a kid, these will be right up your alley. And you don't have to worry about all of that salmonella stuff because there aren't any eggs in the filling! Woo hoo! Enjoy :)
Look at that amazing cookie dough filling. YUM!


For the cupcakes:
  • 3 sticks unsalted butter (1 1/2 cups), at room temperature
  • 1 1/2 cups light brown sugar
  • 4 large eggs
  • 2 2/3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup milk
  • 2 tsp. vanilla extract
  • 1 cup semisweet chocolate chips

For the filling:
  • 4 tbsp. (1/4 cup) unsalted butter, at room temperature
  • 6 tbsp. light brown sugar
  • 1 cup plus 2 Tablespoons all-purpose flour
  • 7 oz. sweetened condensed milk
  • 1/2 tsp. vanilla extract
  • 1/4 cup mini semisweet chocolate chips

For the frosting:
  • 3 sticks unsalted butter (1 1/2 cups), at room temperature
  • 3/4 cup light brown sugar, packed
  • 3 1/2 cups confectioners’ sugar (powdered sugar)
  • 1 cup all-purpose flour
  • 3/4 tsp. salt
  • 3 tbsp. milk
  • 2 1/2 tsp. vanilla extract

For decoration:
  • Mini chocolate chips

Preheat the oven to 350° degrees. Line cupcake pan with 24 liners.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about a half hour.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. I found this a little tricky to get the hole out but then you get to eat what you take out! Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired and sprinkle with mini-chocolate chips. Serve at room temperature or chilled.

Source: Annie's Eats

Wednesday, February 22, 2012

Deviled Eggs

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Lately my breakfast has been consisting of hard-boiled eggs and a side of almonds. Considering I'm a hardcore breakfast person, it doesn't really fit the bill, but it will do. Especially since hard-boiled eggs are one of my favorite healthy snacks. I usually dip them in some light mayonnaise sprinkled with pepper, so it sort of resembles egg salad. It might sound gross, but to me it's the best.

The other weekend when I was going over my parents' house, I decided last minute to bring an appetizer I could partake in. Since I've been on this low-carb kick, the usual taquitos, chips and rice balls that my mom serves weren't really going to work. These deviled eggs were a nice snack to hold me over until dinner. They're perfect for any sort of get-together, too, as long as no one minds the smell of hard-boiled eggs. Whoops. Enjoy!

Printable Recipe

  • 7 large hard-boiled eggs
  • Salt and black pepper
  • 2 tbsp. light mayonnaise
  • 1 tsp. prepared yellow mustard
  • Paprika
Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
Remove yolks from whites and place in a small bowl. Mash yolks with a fork.

Add 2 heaping tablespoons mayonnaise, yellow mustard, and salt and black pepper to taste. Stir mixture until creamy.

Spoon mixture into egg white halves. For a fancy presentation, spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag. Squeeze mixture out of corner of bag into egg white halves.

Sprinkle tops of filled deviled eggs with paprika.

Chill in refrigerator 1 to 2 hours or until cold before serving.

Source: SK Original

Monday, February 20, 2012

Snickerdoodle Ice Cream Sandwiches

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Today I have another post from the Secret Recipe Club! The blog assigned to me this month was deli-cute-essen, which consists of all Vegan recipes. Neither Chris nor I are Vegan, so a lot of the ingredients were unfamiliar to me. I decided to try out these Snickerdoodle Ice Cream Sandwiches since they looked so delicious. I chose to alter the original recipe a little (i.e. I used regular milk instead of soy milk), but I was surprised how awesome this recipe turned out! Who knew Vegan recipes could be so delicious? And could include something awesome like an ice cream sandwich?!

Before reading this blog, I was kind of ignorant about all the different types of dishes that can be made using Vegan ingredients. There are so many different substitutes that I never would have been aware of otherwise. For example, in this recipe instead of eggs, you whip together (soy) milk and cornstarch. It still gave the cookies a great consistency and I couldn't even tell the difference! I definitely suggest taking a look at this blog even if you don't follow a Vegan diet. There are so many recipes that are very healthy and look delicious! Enjoy!
The cookies were really great by themselves, too!

Printable Recipe

  • 1 cup butter, softened
  • 1 1/2 cups granulated white sugar
  • 1 tsp. vanilla
  • 4 tbsp. milk whipped with 2 tbsp. cornstarch
  • 3 cups unbleached white flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. cornstarch
  • 2 tbsp. cinnamon (for topping)
  • 4 tbsp. granulated white sugar (for topping)
  • Ice cream, for filling

Preheat your oven to 300 degrees F.

In a large bowl, cream the butter and sugar together until smooth. Add the vanilla, and the cornstarch/milk mixture, and beat until well-mixed.

In a smaller bowl combine the flour, baking powder, salt, and cornstarch. Stir this into the wet ingredients and combine well.

Begin rolling the cookie dough into balls of about 3 tbsp. each and place on an ungreased baking sheet. Using the bottom of a glass, press down on each ball until they are about an inch thick.

If you would rather roll out the dough and use cookie cutters to cut out shapes, sprinkle flour on a flat surface and use a rolling pin to roll out.

Combine 2 tbsp. cinnamon and 4 tbsp. sugar and sprinkle over cookies.

Place cookies on an ungreased cookie sheet. Bake for 12 - 14 minutes, and no more. The cookies should still seem very soft when you remove them from the oven. Let cool on the pans for about 10 minutes, and then transfer to a wire baking rack and let cool completely.

To Assemble:

Allow the ice cream to soften slightly. Spread it into an even layer about an inch think in a pie plate. Put it back into the freezer to set while making the cookies. 

Once the cookies are cool take the ice cream out of the freezer and using the same size cookie cutter, cut circles out of the ice cream. Lift them out using a small spatula and place the ice cream circle between two cookies. Press down slightly and wrap in wax paper. Put into an air tight container or ziplock bag in the freezer. Continue until all cookies and ice cream are used.

Source: deli-cute-essen

Friday, February 17, 2012

Beef with Snow Peas

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Happy Birthday to my wonderful fiance, Chris!! Next week I'll be posting something yummy I made him that you won't want to miss :)

This simple dish definitely turned out to be one of my favorites. Chris and I both really enjoy Asian flavors, so as soon as I saw soy sauce in the ingredients list I knew it would be a hit. I ended up substituting some ingredients for others that are low-carb friendly, but it worked. One thing I suggest that you don't substitute is the scallions. They bring out a lot of great flavors that you would otherwise miss out on!

This will probably be one of those dishes that I want to make at least once a week, but know that I'll more realistically make about once a month since I have to keep up my new blog posts! But for us, once a month is a luxury. Enjoy!

Printable Recipe

  • 1 pound flank steak, trimmed of fat and sliced very thin against the grain
  • 1/2 cup low sodium soy sauce
  • 3 tbsp. white wine vinegar
  • 1 tbsp. sugar (I used Splenda)
  • 1 tbsp. cornstarch
  • 1 tbsp. minced fresh ginger
  • 8 oz. weight fresh snow peas, ends trimmed
  • Salt as needed (use sparingly)
  • 3 tbsp. olive oil
  • 5 whole scallions, cut into half-inch pieces
  • Crushed red pepper, for sprinkling, optional
  • Jasmine or long grain rice, cooked according to directions, optional
In a bowl, mix together soy sauce, rice wine vinegar, sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the onions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat and onions, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. If desired, sprinkle crushed red pepper over the top to give it some spice.

Source: Adapted from Pioneer Woman

Wednesday, February 15, 2012

Parmesan Crisps

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These little Parmesan Crisps are a great substitute for crackers. I don't really hold myself back if I'm dieting and craving some sort of starch, but I also try to make healthy and reasonable choices whenever possible. That's why these came in handy when I wanted some hummus and a vegetable pairing was becoming monotonous. I'm sure they would also be great with most dips, slices of pepperoni or some fresh salsa. And you can make a whole plateful in less than ten minutes. They're best if eaten the same day, though...otherwise they begin to soften. And no one likes soft "chips." I don't think you'll have any problem scarfing these down the same day, though. Enjoy!


  • 1 cup fresh Parmesan (or a Parmesan and Romano blend cheese), freshly grated
  • Salt and pepper, to taste

Freshly grate cheese. Season with salt and pepper and toss to combine. 

Heat a skillet over medium heat. Once hot, add three separate piles of grated cheese. Lightly pat down. Allow to cook until the top begins to bubble. Use a metal spatula to flip each piece. Cook the other side for about 30 more seconds. Remove and place on a paper towel-lined plate to cool. Repeat with remaining cheese.

Source: SK Original

Monday, February 13, 2012

Chocolate Covered Strawberry Bouquet

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Want to score some extra points with your sweetie this Valentine's Day? A chocolate covered strawberry bouquet is where it's at...
So many different toppings!!
I made these the other weekend for my sister-in-law's 40th birthday, and they were a huge hit. Her birthday happened to fall on Super Bowl Sunday, so I also made cute little football strawberries for the rest of the crowd. By the end of the evening, there were none left. That should tell you something!

For the bouquet, I bought lollipop sticks at the craft store and stuck them into the top of each strawberry. Then I spread out my toppings bar, dipped the strawberries in the chocolate, and then immediately sprinkled the toppings over top. It helps to have some floral foam on hand, too, because then you can stick these upright and they won't get messed up. I just placed floral foam in the bottom of a plastic container, topped it with leftover shredded green paper I had from the last 40th birthday present I made, and stuck the decorated strawberries on top. It turned out very cute! Anyone is sure to love these! Happy Valentine's Day :)

Extras that I made.

Decorated just for the Giants victory! GO BLUE!
Printable Recipe

  • 1 lb. fresh strawberries
  • 1 package semi-sweet chocolate chips
  • 1 tbsp. butter
  • Shredded coconut, finely shredded
  • Chocolate truffles, chopped
  • Peanuts, chopped
Melt the chocolate and butter over a double boiler. Do this by boiling water in a small saucepan and placing a Pyrex bowl over top of the saucepan so it fits tightly. Add the chocolate and butter and continue to stir until fully melted.

If making strawberry pops, stick a lollipop stick into the top of each strawberry. Dip into the chocolate so they are fully coated. Immediately sprinkle with desired topping. Place in floral foam and allow to dry. If not using lollipop sticks, place on wax paper to allow to dry. Keep refrigerated.

Source: SK Original

Friday, February 10, 2012

Southern Style Shrimp

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My parents are the best. I know almost everyone says this about their own parents, but I'm really telling the truth. Mine are THE best. Not only did they tolerate me and still love me throughout my teenage years (bless their hearts for that one), but they deal with my quirks all the same. My mom knows I go on outrageous diets once in a while, but she supports me through it. When the family goes over their house for dinner, she always asks what I'm "allowed" to eat at that particular time and place (it changes all the time) and she always caters to my special menu. Even if it involves making me a completely separate meal. And when my dad finds this out, he makes sure things like shrimp and low-fat cheese find their way into the shopping cart. Things like that make them the best.

I went to my parents' house after work one day and we needed to head out rather quickly to head downtown to meet with a wedding vendor. My mom is a volunteer at the hospital near their house, so she was still working when I got there, but she had made me this shrimp dish for dinner before she left for work. How thoughtful is that? And how delicious was this shrimp? Very! It tasted really fresh and had a little kick, which I always love. Enjoy! 

Printable Recipes

  • 2 strips turkey bacon or Canadian bacon
  • 1 onion, chopped
  • 1/2 green bell pepper, chopped
  • 1 celery stalk
  • 1 clove garlic, minced
  • 1 can (16 ounces) chopped tomatoes with juice
  • 1 bay leaf
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot-pepper sauce
  • 1 pound medium shrimp, peeled and deveined

Cook the bacon in a large nonstick skillet over medium heat until crisp. Place on a paper towel–lined plate. Crumble when cool. Leave any drippings in the skillet.

In the skillet, over medium heat, cook the onion, bell pepper, and celery for 5 minutes, or until tender. Stir in the garlic and cook for 1 minute. Add the tomatoes (with juice), bay leaf, black pepper, Worcestershire sauce, and hot-pepper sauce. Heat to boiling. Reduce the heat to low and simmer for 20 minutes. Add the shrimp and bacon and cook for 5 minutes, or until the shrimp turn pink. Remove and discard the bay leaf before serving.

Source: South Beach

Wednesday, February 8, 2012

Spanish Tomato Salad

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The other day when I made Picadillo, I wanted to serve it with a side that complimented the flavors of the beef. Tomatoes are one of our go-to side dishes, so I pretty much knew from the get-go that I'd be making some sort of tomato salad.

After doing a quick search online, I decided on this Spanish Tomato Salad. The flavors worked so well together and it went really well with the Picadillo. The mixture of olive oil, garlic and paprika that I made beforehand made the house smell amazing. I've never thought of putting that combination together, but it definitely worked. This salad is best served with some bread because you'll want to soak up all those delicious flavors. Enjoy!

Also, please don't forget to go "like" our picture! Voting is open until Monday! Thank you :)

Printable Recipe 


  • 1/3 cup canola oil
  • 5 cloves garlic, minced
  • 1 tsp. paprika
  • 3 tbsp. sherry vinegar or red-wine vinegar or white vinegar
  • 1 tsp. freshly ground pepper
  • 1/2 tsp. sugar
  • 1/4 tsp. salt
  • 3 pounds tomatoes, cut into wedges
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup capers, rinsed

  • Heat 1/3 cup oil in a large nonstick skillet over medium heat. Add garlic and paprika and cook, stirring, until the garlic is fragrant and sizzling, but not brown, about 20 seconds. Transfer to a large bowl to cool.

    Whisk vinegar, pepper, sugar and salt into the garlic-paprika oil. Add tomatoes, parsley and capers; gently stir to combine.

    Transfer the tomato salad to a platter. Serve with bread for dipping.

    Source: Adapted from Eating Well

    Tuesday, February 7, 2012


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    Hey you lovely readers! I  have a quick favor to ask. My cute fiance, Chris, and I have entered a contest at the bakery where we ordered our wedding cake. Edibles Incredible is located in Reston, VA and their cakes are magnificent (so if you're in the area, I highly recommend trying them out!). If we win the "Cutest Couple Contest," we will receive $150 off of the cake we chose. Now, we all know how expensive cakes are, so this would help us out tremendously!!

    That being said, I'd really, really, REALLY appreciate it if you would go "like" Edibles Incredible on Facebook, and then "like" our picture (Amy and Chris). It would mean the world to me! Thanks in advance!!

    Monday, February 6, 2012


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    Picadillo is a Latin American dish that I've had a few times at Chris' parents' house. Since his mom is Cuban, I get the privilege of trying many authentic dishes that I've never had before. This isn't her recipe, but one night I had a craving and decided to try it out myself.

    Picadillo is basically a mixture of ground beef, tomatoes or tomato sauce, onions, spices/herbs and green olives (my favorite part!). You can serve it with rice and/or black beans, but I've also seen recipes that use it as a filling for tacos or empanadas. That's next of my list of things to try. Enjoy!

    • 1/2 large onion, chopped 
    • 2 cloves garlic, minced
    • 1 tomato, chopped
    • 1/2 pepper, finely chopped
    • 2 tbsp. cilantro
    • 1-1/2 lb. 93% lean ground beef
    • 4 oz. (1/2 can) tomato sauce
    • Salt and pepper, to taste
    • 1 tsp. ground cumin
    • 1-2 bay leaf
    • 2 tbsp. green olives
    Brown meat on medium flame in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.

    Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.

    Add sofrito (onion mixture) to the meat and continue cooking on a low flame. Add olives and about 2 tbsp. of the brine (this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 15-20 minutes.

    Source: Skinny Taste

    Friday, February 3, 2012

    Guest Post: Blackened Mahi Mahi Tacos

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    Hey guys. It’s Chris again guest blogging about these delicious Mahi Mahi tacos I made. Amy usually cooks every day and she’s such a good cook that I usually just sit back and enjoy the meals. The other day I realized that I hadn’t cooked anything in a while and I decided to go with something that I’ve cooked before, which are fish tacos.
    We’ve had good and bad experiences with making fish tacos and we’ve found that the best experiences are when we use Mahi Mahi. I found a great dry rub recipe online for the fish and also used the leftover spices from the dry rub to make a spicy sour cream. Try this recipe and you’ll be hooked!

    Printable Recipe


    Fish seasoning:
    • 1 tbsp. paprika
    • 1 tsp. garlic powder
    • 1 tsp. onion powder
    • 1 tsp. dried oregano
    • 1 tsp. dried thyme
    • 1 tsp. kosher salt
    • 1/2 tsp. freshly ground black pepper
    • 1/4 tsp. cayenne pepper
    • 1 1-pound mahi-mahi fillet
    • Cheddar cheese, shredded
    • Limes, for serving
    • 1/2 cup sour cream
    • 1 tbsp. leftover fish seasoning

    Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Combine all dried spices in a small bowl. Sprinkle over fish, reserving about 1 tablespoon. Brush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork, coarsely shred fish.

    Meanwhile, combine sour cream and reserved seasoning. Set aside.

    Fill tortillas with fish. Drizzle with crema. Squeeze fresh lime wedges over tacos and sprinkle with grated cheese.


    Source: Adapted from Epicurious

    Wednesday, February 1, 2012

    Cheeseburger Frittata

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    I love meals that can be eaten for breakfast, lunch or dinner. Since breakfast is my favorite meal, being able to have it throughout the day is a joy for me. It's not too often that I have the typical pancakes or waffles or french toast for dinner...actually, I never do that...but something that is a little more hearty can usually squeeze by in our household.

    I made this Cheeseburger Frittata because it's low carb and can be eaten throughout the week for a quick breakfast. My mom used to make something similar, which we called "Cheeseburger Pie." This was almost identical, except it avoided the extra carbs from the Bisquick. I added some tomatoes to mine for a little extra flavor, but you can also add peppers, mushrooms, etc. if you want an added boost. While I was eating this for breakfast, Chris also had this one night for dinner so it worked in both of our favors. Enjoy!

    Printable Recipe

    • 12-16 oz. (weight) ground beef
    • 1/4 tsp. + dashes salt, divided
    • 1/4 tsp. + dashes pepper, divided
    • 1/4 tsp, + dashes garlic powder, divided
    • 1 tbsp. olive oil
    • 1 medium-large onion, chopped
    • 10 large eggs
    • 3 tbsp. milk
    • 4 oz. (weight) cheddar cheese, shredded, divided
    • Optional additions: bacon, sautéed mushroom, sliced/diced tomatoes
    Preheat oven to 400°F.

    Butter or coat with cooking spray pie pan. (I used a 10" pie pan for this recipe, but a 9" deep dish should work as well.)

    Brown hamburger with a few pinches/dashes of salt, pepper and garlic powder.

    Heat olive oil over medium heat and sauté onion with a pinch of salt and pepper until translucent.

    Beat together eggs, milk, 1/2 of shredded cheddar cheese, and 1/4 teaspoon of each: salt, pepper, and garlic powder.

    Evenly distribute the browned hamburger on the bottom of the pie pan, then top with sautéed onions.

    Pour the egg mixture over the top of hamburger and onion. Top with remaining cheese.

    Bake in 400°F oven for 15-20 minutes until set. (I used a 10" pie pan, so adjust cooking time accordingly for different size.)