Cowboy Skillett Casserole

More of the birthday festivities! I am the best wife ever (self-proclaimed) and got up this morning to make Scott breakfast to take to work. The Cowboy Skillet is a dish from Eggingtons, which is an awesome little local breakfast, brunch and lunch joint here in town. Scott almost always orders the cowboy skillet when we eat there, and I figured I could pretty easily recreate it at home! The best part about this recipe is that it can be made so many different ways! I made it into a casserole this morning because it's way easier to transport that way; but on normal mornings I keep it in skillet form and serve it on top of hash browns or breakfast potatoes or sometimes even biscuits and serve it with sunny side up eggs on top instead. Either way, its good. You just have to decide which way you want it :-)

Serves: a lot hahah I assume this got it's name because it can serve a bunch of cowboys? I don't know but it makes a very full 9x13" pan.

 

1 lb of your favorite breakfast sausage

1 lb bacon (chopped into 1" pieces)

1 green pepper, chopped

1/2 medium onion, chopped

1 cup sliced mushrooms

1 cup diced ham

1 package hash brown potatoes (not the frozen kind)

one dozen eggs

1/2 cup milk

shredded cheese

breakfast gravy for topping (optional)

1. Begin by browning sausage in a large skillet *I use a large electric skillet for this as it all goes into one pan*

2. Add onion and pepper, they will cook off in the grease from the sausage.

3. Add bacon and cook until bacon is crispy.

4. Add mushrooms, hash brown potatoes, and ham.Cook until heated through.

5. Pour into a prepared 9x13" baking dish.

6. Whisk eggs and milk together in a bowl. Pour into pan over meat mixture.

7. Cover tightly with foil and cook at 375 degrees for 30-40 minutes.

8. Remove foil, sprinkle with shredded cheese and bake for another 20 minutes or until cheese is melted and bubbly.

Serve with gravy and enjoy!

I wanted to get a picture of a spoonful piled on a plate but this went to work with Scott..maybe next time!

Wacky Cake and Peanut Butter Icing

So, ya know how I said that you'd rarely see something healthy on this blog? Well, I lied. Ever since I decided to make a few substitutions in that banana bread, I've been obsessed with trying to do the same with other foods. I know, I would say I was sorry, but if you try this recipe you won't make me apologize, I promise! This is called wacky cake because it's seriously crazy how easy it is...you don't even have to use a mixing bowl! What? Yeah- you mix everything together right in the pan! I have managed to make it even "wackier" by making some simple substitutions that attribute to about 200 less calories per slice!! (the original has 271 and the modified version has 107) And guess what? IT TASTES EXACTLY LIKE A REGULAR, FULL FAT, FULL OF SUGAR CHOCOLATE CAKE!!! I adapted it from this original recipe.

I've said it before, I will say it again; I have a dessert problem. Actually I probably have an addiction to dessert. The first step is admitting it, right?! Well recipes like this could be my saving grace! 

We started Insanity this week. We are on day 3 and: so far, so good. Something about working my butt off and sweating during a work out makes me not wanna load my body up with crap directly after; makes sense, right? So we're trying to make a few healthier choices here in the Kugler household. With a few exceptions- like tonight, which is my hubby's birthday; and he has requested buttermilk fried chicken, mashed potatoes and gravy, and white chocolate cheese cake for dessert. I'm not even going to ask how many calories are in that meal! Guilty pleasures are just that :-)

This recipe yields about 16 servings: I used an 8x8 *glass* pan.

1 cup flour

1/2 cup stevia blend 

3 Tbsp cocoa powder

1 tsp baking soda

1 cup warm water

1/3 cup unsweetened applesauce

1 Tbsp white vinegar

1 tsp vanilla

1. Mix all the dry ingredients together in the pan.

2. Whisk in wet ingredients (the vinegar will react with the baking soda and fizz, this is normal).

3. Bake and 350 for 20-25 minutes.

4. Let cool and frost with peanut butter icing (see below).

*In the original recipe, the author warns not to use a metal cake pan as some have noticed a slight metal taste of the cake due to the reaction of the vinegar and baking soda in the pan*

Peanut Butter Frosting

1/2 cup peanut butter

1/4 cup unsweetened apple sauce

1-2 Tbsp nonfat milk

1/2 cup stevia blend

1. Melt the peanut butter slightly in either a sauce pan or in the microwave (be careful not to burn it).

2. Remove from heat and stir in applesauce.

3. Pour over sugar and stir.

4. Add milk as needed to desired texture.

5. Frost cake!

 

 The cake has a spongy texture and is really moist. Unlike most cakes, I think this cake is better served warm. If you're not worried about calories, you could add a big scoop of vanilla ice cream and that would be absolutely heavenly! If you want to double this recipe, it can easily be done!

Me and Griff shared a plate last night :-)

 

Enjoy!

Banana Bread Battle

 

Bananas are the only food that I buy, and purposely wait for them to go bad; all so I can make banana bread. My dad always made the best banana bread when I was growing up, and I got this recipe from him :-)

BUT: this is the great debate! The classic banana bread recipe, or a healthy makeover? My poor grandpa LOVES banana bread, but he has high blood sugar so he can't eat as much as he'd like to. I had lots of bananas so instead of doubling the original recipe I decided to make a few simple substitutions and make it better for my grandparents :-)

Here is the break down!

Original Recipe

(yields: 1 loaf)

1/2 cup butter

3/4 cups sugar

2 eggs

3-4 overripe banans

3 Tbs milk

1 tsp vanilla extract

1 tsp salt

1 tsp baking soda

1 1/4 tsp baking powder

2 cups flour

1. Mix all ingredients together for 2+ minutes or until well combined into a batter.

2. Pour into a greased loaf pan and bake at 350 degrees for 50 minutes.

We all know banana bread is delicious! It doesn't have a huge amount of calories, but overall- it's not awesome for you. Check below.

Overall nutrition grade of a D+

(These results are from a recipe analyzer that I found here.
This is based on 16 servings.)

Here is the makeover recipe!

 (yields: 1 loaf)

1/2 cup butter unsweetened applesauce

3/4 cups sugar 

1/3 cup stevia blend

2 eggs

3-4 overripe banans

3 Tbs milk

1 tsp vanilla extract

1 tsp salt

1 tsp baking soda

1 1/4 tsp baking powder

2 cups flour  

1 cup flour

1 cup whole wheat flour

 Can you tell a difference yet?!

Here; let me show you!

less than half the calories!

tremendously less fat!

almost 10 less grams of carbs!

1/3 of the sugar!

overall nutrition grade of a B-

No- it's still not the healthiest food on the planet, but what a huge difference a few simple substitutions can make!!

I tasted both of these breads; the make over recipe wasn't quite a sweet as the original, but the texture, moisture and overall banana flavor of the bread was exactly the same! I was so impressed, I didn't want to give away the other loaf! Now I feel crappy sitting at home eating the classic bread. From now on, I will definitely be making the new version!

Give it a try! Which one will you make?!

Cookies and Cream Pudding Cake

Next to peanut butter and chocolate- cookies and cream is one of my favorite combinations! This is a poke cake, also one of my favorites! Poke cakes are so incredibly easy, can be varied in tons of different ways, and takes something from plain and simple to deep and delicious! This particular poke cake is filled with Oreo pudding, topped with cool whip and more crushed Oreos. It's even better the next day after it's sat in the fridge overnight. YUM!

1 chocolate cake (you can make one from a box or use a scratch recipe)

1 instant vanilla pudding mix

2 cups of cold milk

1 sleeve chocolate Oreos (crushed)

1 container cool whip

1. Bake chocolate cake according to package directions. Let cool for 2-5 minutes.

2. Poke holes alllllll over the cake. This will kind of massacre a perfectly good cake, but you're going to cover it with pudding and other deliciousness, so don't worry!

3. Mix instant pudding with 2 cups of cold milk. Add 1/2 of crushed Oreos to the pudding.

*DO NOT let pudding set up!*

4. Pour pudding while it is still runny all over the "poked" cake.

5. Stick the cake in the fridge, this is where the pudding will "set up".

5. After an hour or two, frost the cake with the cool whip.

6. Garnish with the remaining crushed Oreo.

7. Store in the fridge until ready to serve.

Like I said, this cake is better after it's been refrigerated for awhile. I suggest making this in advance, even a whole day in advance!

Enjoy!

 

Spicy Pulled Pork

Pulled pork is an all-american favorite, right? How about spicing up the original a little bit? I've been using this recipe as a go-to for our pulled pork for the last 4 years. It's great because you can slather it in BBQ sauce and dress it up on a hoagie roll, or you can wrap it up in a tortilla and have it with a little green chile! My mother-in-law and sister-in-law introduced me to this recipe; I'm not sure where they found it, I think it may have been in a recipe book that came with their electric roasting pan. I hate to not give credit where credit is due but I honestly don't know where this came from!

1 pork loin roast

1 cup water

1 cup chicken broth

1/2 jar sliced pepperoncini peppers (plus juice)

1 chicken bullion cube

1/2 teaspoon black pepper

1 tsp garlic salt

1/2 tsp cumin

Put all ingredients into crock pot on low for 6-7 hours or high for 4-5 hours.

Shred meat and prepare to your own desire!

 

 

leftover turkey noodle soup

Remember when I told you about our Fakesgiving dinner out at the lake over Labor Day? Remember all the leftover turkey? Remember every year on the real Thanksgiving how much left over turkey there is? Now don't get me wrong; I love Thanksgiving left overs as much as the next girl, but I can only handle so many turkey sandwiches. This soup is the perfect solution! Use your leftover turkey and make turkey noodle soup! This week has been chilly and rainy so I figured it was a perfect time to make this comforting, delicious soup! Even though my bubble will be burst next week when it is back into the 80's, I enjoyed the little cold front and the preview of my all time favorite season!

Leftover Turkey Noodle Soup

(yield 12 servings)

*This makes a lot of soup! Feel free to cut the recipe in half*

1/2 medium onion, chopped

5-6 stalks of celery, chopped

4-5 carrots, chopped

4 T butter

1 bay leaf

2 T salt

1 T pepper

1 tsp parsley flakes

4 cups water

4 cups chicken broth

3-4 small red potatoes, chopped

1 package egg noodles

left over turkey, chopped

1. Start by adding onion, carrots and celery with the butter into a large soup pot over medium-high heat. Melt the butter and saute the veggies until they begin to soften (7-10 mins) .

2. Pour in water and chicken stock, and salt and pepper and bay leaf. Bring to a boil.

3.  Add chopped potatoes, and turkey; boil for another 10-15 minutes.

4. Add (uncooked) noodles and boil 10-15 more minutes or until noodles are tender.

5. Remove bay leaf and add salt and pepper to taste.

I served this soup with homemade buttery honey beer bread. Its so hearty and yummy and really fills up your belly. This is a perfect recipe for this time of year when the weather starts to get a little brisk at night! Enjoy!

#GoOrange for No Kid Hungry

September is National Hunger Action month! 

 Good nutrition, particularly in the first three years of life, is important in establishing a good foundation that has implications for a child’s future physical and mental health, academic achievement, and economic productivity. Unfortunately, food insecurity is an obstacle that threatens that critical foundation. According to the United States Department of Agriculture (USDA), 16.7 million children under 18 in the United States live in households where they are unable to consistently access enough nutritious food necessary for a healthy life. Although food insecurity is harmful to any individual, it can be particularly devastating among children due to their increased vulnerability and the potential for long-term consequences. 

I encourage you to #GoOrange to help the fight against childhood hunger!

http://www.nokidhungry.org/problem/overview?gclid=CP7fleb7u7kCFchDMgodNXwAFw 

http://feedingamerica.org/hunger-in-america/hunger-facts/child-hunger-facts.aspx?convio_source=Y14YGIGAA&convio_subsource=gkidshunger&s_keyword=gkidshunger&gclid=CIiw_a38u7kCFcgWMgodshIASQ# 

http://www.foodnetwork.com/share-our-strength/package/index.html

Visit the links to learn more!

#GoOrange

#HungerActionMonth

#NoKidHungry

#ShareOurStrength