Omelet and Potato Breakfast Bites

To make these yummy cups of deliciousness, first, preheat your oven to 400 degrees and make sure you grease your muffin tins really well, making sure to get both the sides and bottom {Update: A few readers had trouble with these sticking to the pan and have offered the following suggestions: Either use a stoneware pan or use the cooking spray that has flour in it. Thanks for the pointers!!}. Throw your tater tots in the microwave for a couple minutes to thaw. Then, place 3 in each standard size muffin tin. Take a small cup and squish them flat into the bottom of each tin. 

Bake your tater tots for 10 minutes. While you are waiting for them to cook, you can gather and chop up the rest of your ingredients. This time I used red and green peppers, and 2 of the awesome Farmland precooked meats~ sausage links and diced ham. One of the reasons I love this recipe so much is because you can sneak all kinds of healthy things into your Breakfast bites. Other ideas include: spinach, mushrooms, onion, tomatoes, basil, zucchini, squash, etc.

After removing your tots from the oven, lower oven temperature to 350 degrees. Sprinkle your toppings over each cup. I love that this meat is precooked because it saves so much time. 

Whip together 8 eggs and 1/4 cup milk with a fork. 
Pour your egg mixture in each tin. 

Sprinkle a little cheddar cheese on top of each cup.

Bake at 350 degrees for about 20 minutes, or until the egg is cooked through. To remove from the pan, I ran a butter knife around the edge of each one to loosen it from the sides, and used a fork to pop them out.

Oh my goodness these are really delicious.  I love that you can make them in about 35 minutes, and be prepared for many mornings worth of breakfasts. I just keep them in the freezer and pop one in the microwave for a couple of minutes whenever we want a warm, yummy and filling breakfast. It is so much healthier than getting food on the go somewhere else!

Crawfish Enchiladas

1/4 pound (1 stick) unsalted butter

1 cup finely chopped onions

1 cup canned green chiles, chopped

3/4 cup finely chopped green bell peppers

2 3/4 teaspoons of salt

2 3/4 teaspoons of white pepper

1 1/2 teaspoons ground red pepper (cayenne)

3/4 teaspoon dried oregano leaves

1/2 teaspoon minced garlic

3 cups heavy cream

1 cup dairy sour cream

8 cups grated Monterey Jack cheese or other white (preferably non-processed) cheese (2 pounds) 2 pounds peeled crawfish tails

2/3 cup very finely chopped green onions

1/2 cup cooking oil

20 (6-inch) corn tortillas (photo from original post shows flour tortillas in assembled photo)

Directions

In a large skillet melt ½ stick of the butter.  Add the onions, green chiles, bell peppers, 1 1/4 teaspoon of salt, 3/4 teaspoon of white pepper, 1/2 teaspoon of red pepper, 1/4 teaspoon of oregano and the minced garlic.  Sauté over medium heat for 10 minutes, stirring often.  Stir in the cream and bring mixture to a rapid boil; then reduce the heat and simmer uncovered 10 minutes, stirring constantly.  Add the sour cream; with a metal whisk, beat continuously until the sour cream is dissolved, about 3 minutes.  Add 3 cups of the cheese and stir until melted.  Set the sauce aside.

In a 4-quart saucepan melt the remaining ½ stick butter.  Add the crawfish, green onions and the remaining 1 1/2 teaspoon of salt, 2 teaspoons of white pepper, 1 teaspoon of red pepper, and 1/2 teaspoon of oregano .  Sauté over medium heat for about 6 minutes, stirring occasionally.  Add the cheese sauce to the crawfish mixture and stir well.  Simmer until the flavors are well blended, about 6 to 10 minutes, stirring occasionally.  Set aside.

In a small skillet heat the oil to 325º.  Holding the tortilla with metal tongs, dip each into the hot oil just long enough to soften, about 1 second on each side; drain on paper towels.  Spoon about ⅓ cup sauce on each tortilla and roll up tortilla; place seam side down on a heated serving plate.  Cover the tortilla from end to end with a generous amount of additional sauce.  Then sprinkle it with ¼ cup cheese.  For the prettiest presentation, place the enchiladas under a broiler near the flame until the cheese melts and begins to brown, about 2 minutes.  Or, bake the enchiladas in a 350º oven until cheese melts, about 5 to 8 minutes.  Serve immediately.

Source: http://elizabethsedibleexperience.blogspot.com/search/label/Crawfish

Chicken dum Biryani

Main Ingredients  for Chicken Biryani:

2 cups long grained basmati rice 500 gm boneless chicken thighs or 750 gm chicken on bone 4 cups water Salt to taste Marination Ingredients : 1 cup hung curd (internet says Greek yogurt can be used as a substitute) 2 tbsp ginger-garlic paste 4 green chillies crushed

2 tsp lemon juice 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp ground coriander 1/2 tsp garam masala powder 2 tbsp fresh coriander leaves finely chopped 1 tbsp mint leaves thinly chopped Salt to taste

Whole Garam Masala Ingredients:

• 1 bay leaf
• 2 whole Kashmiri red chillies
• 2 green cardamoms)
• 2 cloves
• 1-1/2 inch cinnamon stick (cut into bits)
• 1 mace
• 2 star anise
• 3/4 tsp whole cumin seeds (jeera)

Other Ingredients :

• 1 big onion (cut into slices)
• 1 small onion coarsely chopped
• 2 tsp fennel or saunf powder
• 1 tsp yellow chilli powder
• 1/2 tsp cardamom powder
• 1/2 cup fresh cream
• Few saffron strands
• 4 tbsp milk
• 1-1/2 tbsp rose water
• Few ginger julienne
• 2 tbsp pure ghee
• Some brown onions to garnish

Cook the Rice :

•  Wash the rice thoroughly in normal tap water and soak for about 30 minutes.
• Soak the saffron in milk or luke warm water and set aside.
• Heat 2 cups of water in a big pan.
• Add salt and rose water.
• When the water starts boiling then add rice into it.
• Cook the rice over medium high heat for about 10-12 minutes and then simmer the flame.
• When the rice are 3/4th done, then take out half of the cooked rice from the pan and remaining rice are to be set aside.

Cook the Chicken :

 In a medium size bowl, mix all the marinate ingredients.

• Cut the chicken into small  pieces and marinate it with the above mentioned ingredients mixture.
• Coat the chicken pieces well into the mixture, cover and set aside for about 30-40 minutes.
• Meanwhile, heat a big non-stick pan and melt the ghee in it.
• Add whole garam masala and saute for few seconds over moderate heat.
• When the spices turns into little brown then add chopped onions.
• Cook the onion on a low flame and make sure that they should not change their color.
• Stir constantly if the heat is getting too high.
• Put little bit of water to get a nice and glossy color of onions.
• When onions are well cooked, add marinated chicken along with its whole mixture.
• Now add fennel and turmeric powder.
• Mix it well and adjust with the salt.
• At this moment, add 1-1/2 cups of water and leave to cook for 6-8 minutes on semi flame.
• Once the chicken seems to be done, then you can mix cardamom powder along with fresh cream or yogurt.
• Remove from the heat and allow to cool down.
• When the chicken cools down, take the chicken pieces out and strain the whole gravy over the pieces of chicken.
• Garnish with some chopped coriander and set aside.
• Spread a single layer of the prepared chicken over the rice left in the pan and spread some saffron mixture.
• Garnish the biryani with  brown colored fried onion slices.
• Now make the layer of remaining rice and chicken one after the other, sprinkle the saffron mixture, chopped coriander and ginger julienne.
• Now we have to cook this biryani on very low flame, i.e., on dum means without exploring out the steam.
• Cover the pot either with an aluminum foil or with a wheat dough and place a lid on it.
• Immediately reduce the flame.
• Make sure the steam should not come out.
• Let it cook on low flame on dum (low heat) for about 6-7 minutes.
• Serve this delicious chicken dum biryani piping hot with few round onion slices, lemon wedges and raita of your choice.

Chicken dum biryani tastes better with chicken on bone but I prefer cooking my biryani with boneless chicken, so that no bone get stuck in my mouth.

The important aspect of making a proper Chicken Dum Biryani is to cook it on dum with a proper cover or lid. Although there are many methods to cook it on dum.

Source: http://homerecipes.in/chicken-dum-biryani-recipe/115

Thai Meatballs

Ingredients

• FOR THE MEATBALLS
• 1 lb. ground turkey or chicken
• 1 large (about 1/2 cup) shredded carrot
• 2 tablespoons fresh parsley chopped
• 1 red chili chopped
• 1/4 cup green onion, chopped (green parts only for Low FODMAP) + more for garnishing
• 2 tbsp fresh grated ginger
• 2 tbsp coconut aminos or gluten free soy sauce
• 3/4 teaspoon sea salt**
• pepper to your taste
• 1 egg
• Dash red pepper flakes optional
• 
  
• FOR THE SAUCE
• 1/4 cup (60ml) coconut aminos or gluten free soy sauce*
• 1/4 cup (60 ml) chicken stock
• 2 tbsp sesame oil
• 1 tbsp fish sauce (only if you use coconut aminos instead of soy sauce)
• 2 tsp fresh grated ginger
• 1 tsp chili paste
• 1 garlic clove crushed (omit for low FODMAP)

Instructions

1. Preheat oven to 400°F/200°C
2. In a bowl combine all of your meatball ingredients.Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls.
3. Place balls on lined baking sheet and bake for 20-25 minutes
4. While the meatballs are baking, combine all sauce ingredients in a small pot over medium heat. Once boiling, stir, and reduce heat to a simmer.
5. When meatballs are done pour sauce over it, or use sauce as a dipping sauce

Notes

Only use Tamari/gluten free soy sauce if you don't need this to be SCD.

*If you're using Tamari or another soy substitute like Braggs Aminos you may want to decrease or get rid of the extra salt all together.

CRANBERRY ALMOND ENERGY BITES

 

PREP TIME

5 mins

COOK TIME

10 mins

TOTAL TIME

15 mins

 

Cranberry Almond Energy Bites are a protein packed recipe that you can store in your freezer for a healthy and convenient snack or breakfast. Loaded with nutritional foods like chia seeds, ground flaxseed, peanut butter and almonds, they have plenty of protein, fiber and healthy fats to fill you up and give you the energy you need to conquer your day!

Author: Danielle | Krafted Koch

Recipe type: Snack

Serves: 16

INGREDIENTS

• 1 c. oatmeal
• ⅓ c. almonds, chopped
• ⅓ c. sweetened shredded coconut
• 1 Tbsp. ground flaxseed (optional)
• ½ c. nut butter (peanut or almond are both good)
• ¼ c. honey
• 1 Tbsp. chia seeds
• ⅓ c. dried cranberries, roughly chopped

INSTRUCTIONS

1. Bake oatmeal, almonds and coconut for 8-10 minutes at 350°, stirring after 5 minutes. Allow the mixture to cool.
2. In a medium bowl microwave the nut butter for 20-30 seconds until runny, add the baked mix along with flaxseed, honey, chia seeds and cranberries to the bowl. Form into 1.5" balls and refrigerate. Store in an airtight container refrigerated for up to one week or freezer for 3 months.

Source: http://www.thecreativebite.com/cranberry-almond-energy-bites/2

Cajun Shrimp Guacamole Bites

Author: Krista

Recipe type: Appetizer, Gluten Free, Seafood, Kid Friendly

Serves: 25-30

Ingredients

• 1 sweet potatoes, sliced in ¼" slices
• 2 tablespoons olive oil
• salt to season

Chipotle Shrimp:

• 1lb. large raw shrimp, peel and deveined
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon sea salt
• ¼ teaspoon chipotle chili powder
• 1 tablespoon olive oil

Guacamole:

• 4 small avocados
• ½ cup cilantro
• juice of 1 lime (about 2-3 tablespoons)
• 1½ tablespoons red wine vinegar
• ½ teaspoon red pepper flakes
• salt to taste

Instructions

1. Preheat oven to 425.
2. Cover bottom of baking sheet with tin foil. Add 1 tablespoon of olive to tin foil and using a brush, spread the olive oil over the entire pan so it is coated. Place the sweet potato slices on the prepared baking sheet.
3. Pour remaining tablespoon of olive oil into a small dish, using a brush, brush the tops of the sweet potato slices with olive oil. Lightly season with salt.
4. Bake in oven for 10 minutes.
5. Remove the baking sheet from the oven and gently flip the sweet potatoes slices over using a pair of tongs. Place back in oven and bake an additional 5-7 minutes. Remove and let sit.
6. To prepare the Guacamole: Add avocado, cilantro, lime juice, red wine vinegar, red pepper flakes, and salt to a food processor or blender. Lightly pulse until the mixture is smooth. Set aside.
7. To prepare the Chipotle Shrimp: In a small bowl, add shrimp, smoked paprika, ground cumin, sea salt, and chipotle chili powder. Toss the shrimp to coat in the seasoning blend.
8. Heat a large skillet to medium high heat. Add olive oil to the pan and then place the shrimp. Cook shrimp for 2-3 minutes per side.
9. Assemble the bites. Top each sweet potato slice with a dollop of guacamole, one shrimp, and garnish with fresh cilantro. Serve

Nutrition Information

Serving size: 2 bites Calories: 70 Fat: 4 Carbohydrates: 3 g Sugar: 1 g Sodium: 271 mg Fiber: 1 g Protein: 4 gCholesterol: 38 mg

Source: http://www.joyfulhealthyeats.com