Leek, Bacon, and Eggs Skillet

Fast, healthy, and easy are always a must during the week for me. My days are long, my workouts are top priority, and when things fall apart and I don’t get my movement time I get pretty darn cranky. Alright, maybe I should be honest and just say I get plain old bitchy. So while trying to figure out one evening how to come up with a meal since the original meal plan was not going to happen for various reasons I decided to give something new a try.

I am someone who loves eggs. I eat them every single day for breakfast and almost never eat the yolk. I honestly would live on them if I were single and not a mom. No such thing on either aspect there, so once in a while I will try serving my boys eggs for dinner and neither really complains….if its only once in while.

What I did this evening was superb! It turned out way better than expected. And to my surprise, my son ate it and said it was good. Thank goodness I was sitting down for this comment since I knew this meal would be a long shot for him to give approval on. Here is what I did.

Leek, Bacon, and Egg Skillet

1/2 lb bacon-pre cooked to save time

eggs-I prepared two each but this number is optional

4-5 oz. box of fresh spinach-roughly chopped

3 medium leeks-cleaned and diced

1/2 medium onion-diced

1 garlic clove-minced

8 oz of sliced mushrooms-diced

parmesan cheese-shredded

pinch of salt

hot sauce if desired

In one large skillet sprayed with nonstick cooking spray add your spinach, onion, leeks, mushrooms and garlic. Sprinkle the pinch of salt over this which will help draw out the water from the veggies and help in the saute method without adding extra fat.

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When the liquid is cooked off(about 15-20 minutes) add your pre cooked bacon and stir together evenly letting your bacon heat up.***NOTE: I pre cooked my bacon in the oven at 400 for about 20 minutes the morning I made this dish. I knew time was limited and did not want the hassle of cooking bacon along with the rest of this meal all at dinner time. So upon adding my bacon, it was refrigerator cold. If you prepare your bacon while your leeks are cooking you simply would add your hot, chopped bacon to the pan directly.

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About the time this mixture is finished, spray another pan to prepare your eggs. Crack the amount of eggs you will need and prepare them until they are sunny side up. Unless you prefer them fully cooked….go for it.

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While these are cooking, which only takes a few minutes at the most, begin serving your leek mixture into bowls. Then, lay your eggs carefully over the leek mixture, sprinkle it with a bit of parmesan cheese and a shake of hot sauce if you prefer.

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When your ready to eat, break your yolk and let the creamy filling mix with the leeks. I served mine with Annie’s Homegrown refrigerator rolls on the side to soak up all the creamy goodness at the bottom of the bowl.

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This was a filing, easy, and  delicious dinner enjoyed by all. I hope it will inspire you to think outside the box and try new things.

Cleaning a leek: If you need help on how to clean a leek click here. Then scroll down to the bottom of this recipe and directions will be located there.

 

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Egg and Veggie Muffin Cups

It’s not very often I find myself in the kitchen coming up with new recipes anymore. Typically, meal times consists of just the two of us, since our son is now grown and rarely home. Although, recently I did experiment with some egg muffin cups for an easy, healthy breakfast option and they turned out pretty good. So I thought I would share them here with all of you.

Egg Veggie Muffin Cups

4 large whole eggs

5 large egg whites

4 slices of whole wheat bread, cubed

salt and pepper to taste

broccoli

mushrooms

onion

sweet peppers

spinach

First, I cubed up four slices of bread and placed them in a dish.

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Then I cleaned and chopped up my vegetable mixture. I used the vegetables listed above but feel free to use what your family likes. Then I sauteed them in their own juices until tender.

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Whisk your eggs together and pour them over the bread. Add your cooked vegetables and mix gently.

Spray 9 regular sized muffin cups with non stick cooking spray and fill them 3/4 full with the egg mixture. IMG_4093

Bake these at 375 for 20-22 minutes or until set in the center and brown on top. IMG_4096

This recipe makes 9 muffin cups.

I froze mine in a freezer bag for easy reheating during the week. You could enjoy them immediately if you wish.

Some other ingredients you could consider adding would be:

cheese, hot peeper, crumbled cooked bacon, or any other veggie choice.

Enjoy!

 

Protein Lunch Options

We have sort of changed up our eating plan here at our home recently, after my husband announced to me that he was joining the gym I belong to. He is one of those lucky people that can literally eat anything he wants and does not gain a pound. When he told me he was just feeling sluggish and unmotivated, I agreed that the gym would do him good but it also got me to thinking about his diet a little more.

For lunch everyday he typically takes leftovers from the night before. So in other words, if we had casserole for dinner, that is also his lunch the next day. His break consisted of the usual bag lunch snacks such as baked chips, cookies, trail mix, fruit etc. Now, I have put a little more planning into what his lunches are. He still gets the lunch meal of leftovers, but his break snack is protein packed for extra energy and to support the additional exercise he is doing at the gym.

Examples of his protein snacks are:

Hard boiled eggs, homemade granola balls (recipe to come later this week), carrots with dip (not shown)

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Wasabi almonds, cheese, olives

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Apples and peanut butter, dried mangoes, walnuts.

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For me on the other hand, with adding a much more rigorous workout routine to my schedule, I have been also trying to get in more protein. Although this is proving to be much harder for me because I cannot have nuts, I don’t like red meat and I am not a big cheese lover.

So I have been having salmon and Laughing Cow Cheese with avocado.

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And I have come to love lentil bowls. This one here has lentils, sauteed mushrooms and spinach then topped with two over easy eggs with 1/2 an avocado.

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Another favorite lentil bowl is sauteed spinach and mushrooms over lentils with cooked chicken breast pieces and a bit of shredded parmesan cheese. Topped with balsamic glaze. Oh yum:)These bowls provide a lot of protein and are filling enough for a meal.

Both of us have had more energy and have come to really love our new routine of going to the gym three nights a week. So whether you are home all day like me and can cook quite easily when you are hungry or you take your lunch to work everyday, it is quite simple to pack healthy protein packed lunches to support your active lifestyle.