Yet Another Overnight Oats Recipe

I LOVE overnight oats. They’re healthy. They’re easy. They’re delicious! The whole mini mason jar is a cute idea, but to me that adds to the clean up. So, I made a bulk recipe that will feed Turner, myself and Stew in a glass Tupperware container. Mix it, put a lid on it, and BOOM! Breakfast is served.

Serve it up in the morning with your favorite toppings, and you’re set!

 

Overnight Oats
A quick and delicious breakfast that's ready when you are!
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Ingredients
  1. 2 C. unsweetened almond milk
  2. 1/4 C. plain greek yogurt
  3. 1 Tbsp maple syrup
  4. 2 tsp cinnamon
  5. 4 cup glass storage container with lid
  6. 1 Tbsp chia seeds
  7. 2 C. quick cooking oats
Instructions
  1. Whisk together all ingredients, except the oats, in a 4 cup glass container with lid. Place in the fridge overnight and breakfast will be ready when you are!
Little Baby Watson http://littlebabywatson.com/

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Fruity Grilled Chicken Salad

I am a salad lover! I feel like salads get a bad rap because they can be boring! But, salads can be a mixture of anything. It doesn’t have to just be lettuce and vegetables! I love salads because I can just throw everything in a bowl, without measuring, and have a flavorful meal ready to go!

This salad is basically a grilled chicken salad, but with a TON of fun additions. This is the chicken recipe I use. I had some leftover quinoa, so I tossed that in. I also had a million strawberries from strawberry picking and some corn from the Farmer’s Market last weekend. I decided to saute the corn for a nice warm bite. I folded in the cooked quinoa and seasoned with salt and pepper.  

Here is the assembly: I line the bowls with some arugula, then layer on a scoop of the corn mixture, strawberries, diced turkey bacon, grilled chicken, and then top it with some sunflower seeds for texture! Here is a link to the vinaigrette I use. 

WOW, delicious.  I even scooped out some of the corn mixture to serve Turner. He can’t exactly do salads yet, but this is a bit of our dinner deconstructed so I don’t have to make him a whole separate meal! I will definitely be making this again! It was a big hit!

Fruity Grilled Chicken Salad
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Ingredients
  1. 2 marinated chicken cutlets, grilled and sliced
  2. 2 cups arugula
  3. 3 ears of corn, cut from cob (or frozen)
  4. 1/2 cup cooked quinoa
  5. 1/2 cup strawberries, hulled and sliced
  6. 3 slices turkey bacon, cooked and diced
  7. sunflower seeds
Instructions
  1. Grill the chicken breasts and slice (chicken recipe linked in the blog). Set aside to cool while preparing the rest of the salad.
  2. Cut the corn away from the cob (or use frozen) and saute over medium heat for about 4 minutes. Sprinkle with salt and pepper.
  3. Stir in quinoa and set aside.
  4. Line two bowls with arugula. Layer the corn and quinoa mixture over the arugula.
  5. Layer strawberries, bacon, and grilled chicken on top. Sprinkle with sunflower seeds. Top with your favorite dressing (vinaigrette linked in the blog). Enjoy!
Little Baby Watson http://littlebabywatson.com/

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Frittata Cups

Life has been a bit busy lately. I feel like I haven’t had time to plan a solid meal for any of us! I definitely always have frozen purees on hand for Turner, but he’s getting a bit picky when it comes to food! He LOVES peanut butter sandwiches, anything with sweet potatoes, bananas with avocado, and oatmeal. Those are pretty much the staples around here. But, in an effort to keep him NOT picky, I’m committed to making him different foods that will peak his interest.

I made a batch of Frittata Cups this morning. He loves them and they’re perfect for “make ahead” healthy meals. I keep them in the freezer and just take one out and put it in a container in the fridge the night before! They couldn’t be easier to make. I start by cooking the frozen potatoes until they’re browned, about 5 minutes. Then I add a diced zucchini, and cook one more minute until it’s softened.

I pour that onto a plate to cool while I prep the rest of the ingredients. In a large bowl, I whisk together the eggs, water, yogurt, salt & pepper. Once that’s combined, I stir in the veggies and cheese.


Finally, I use a quarter cup measure to scoop the mixture into a muffin tin lined with silicone baking cups.
  I cook them for 30 minutes at 350F until they’re nice and firm. YUM!

Stew and I actually eat them too. They’re great for him because he leaves early in the morning for work. So he just pops them in the microwave and has breakfast on the go!

Frittata Cups
A yummy and healthy make-ahead breakfast!
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 cup frozen Ore-Ida Potatoes O'Brien
  3. 1 small zucchini, diced
  4. 6 eggs
  5. 2 tablespoons water
  6. 1/4 cup plain Greek yogurt
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon pepper
  9. 1/2 diced feta cheese
Instructions
  1. Preheat oven to 350F. Heat 1 tablespoon olive oil in nonstick skillet over medium heat. Add 1 cup frozen potato mixture to the pan in an even layer. Cook for 5 minutes, turning every minute or so. Add diced zucchini to the pan. Cook one minute, stirring occasionally, until zucchini softens. Transfer vegetables to a plate to cool slightly.
  2. In a large bowl, whisk together eggs, water, yogurt, salt, and pepper. Stir in vegetable mixture and feta cheese. Line a muffin tin with silicone baking cups (paper liners get wet and stick to the eggs). Use a 1/4 cup scoop to fill muffin tins. Bake for 30 minutes, or until firm through center.
  3. Let cool completely. Store in an airtight container in the fridge for three days or in the freezer for three months.
Little Baby Watson http://littlebabywatson.com/

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Food Prep

This was a weekend of major food prep! This is a “chemo week“, so I like to get as much done in advance as possible. We have Supper Club (Standing Rib Roast Recipe to come!) tonight, so yesterday was the big “prep day”.

The first few chemo treatments, Stew was sick for a solid 4 days, so I didn’t worry too much about food. It was mainly chicken soup and saltines all week. But since he started his acupuncture and chinese herbs, he is a hungry beast (yay)! Now I actually have to plan meals for the week! On top of that, Turner is eating me out of house and home! This kid could eat NON-STOP!!!

Needless to say, I have to have healthy snacks on hand for him AND Stew (and me, of course)! So This was what I made yesterday:


Banana Raspberry Muffins (My changes: No sugar. Half whole wheat pastry flour and half spelt flour)
Pumpkin Muffins (My changes: No sugar, no frosting, honey could be replaced with maple syrup)
Zuchinni Tots (My changes: quadrupled recipe to freeze them, used LARGE muffin cups, and added a large shredded turnip to the mix)

This morning, I made breakfast burritos to freeze so we have a quick and healthy breakfast when we’re on the go! Here is my recipe.






Freezer Breakfast Burritos:
Makes 5 burritos

5 tortillas
6 eggs
1/4 tsp salt
1/4 tsp pepper
1 Tbsp vegetable oil
4 Applegate frozen turkey breakfast sausage links
1 cup Ore-Ida frozen potatoes, peppers and onions
2 Tbsp salsa, plus extra to top
1/4 cup shredded cheddar cheese, plus extra to top
1 Tbsp goat cheese

Heat 1 Tbsp vegetable oil in a large nonstick skillet (I used cast iron) over medium heat. Cook potatoes and sausage according to package instructions (basically until softened and browned). Slice sausage into bite size pieces and return to pan. Whisk eggs, salt, and pepper up in a bowl. Add eggs, salsa, goat cheese, and cheddar to the pan. Let eggs set for about 1 minute. Use a rubber spatula to move eggs around the pan, about every minute, until they are cooked through.

Divide egg mixture into 5 even sections. Lay out one square of foil and lay tortilla on top. Spoon one section of filling onto the tortilla. Top with extra salsa and shredded cheese. Tuck the sides in and roll up (seam side down). Roll the foil up around it. Repeat with remaining tortillas and filling. Place tortillas in a large ziplock bag and freeze.

To re-heat in the morning: Remove foil, wrap burrito in paper towel, microwave, using the quick defrost button, for 90 seconds to 2 minutes. Time and setting will vary depending on your microwave! If you have more time, you can always keep the burrito in foil and warm in the oven.

Hope you have a wonderful week!

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Pesto Tortilla Pizza

Being from New Jersey, I am a lover of pizza. I remember when I first moved to Charleston, there was NO good pizza anywhere to be found. Of course, that was almost ten years ago. Since then, Stew and I have found our favorite pizza spots in town. Monza is our absolute favorite. That’s more of a brick oven style pizzeria. Then, there’s La Pizzeria, which is a great pizza-by-the-slice place. And, finally, there’s Whole Foods. Don’t knock it till you rock it people! They actually make a really delicious pie!

Now, pizza isn’t the healthiest food on the block, so I created a way to have my pizza and eat it to! I make my own, and I use tortillas! This is one of Stew and my favorite ways to eat pizza. It has a nice thin and crispy crust, and it’s so much healthier! We make all different kinds of pizzas like this. I usually make the basic margarita, but this time, I decided to switch it up. I made a homemade pesto sauce (which is so easy!) and topped it with fresh mozzarella, green peppers, tomatoes, and basil YUM!

I start by making the pesto while I preheat the oven. I combine the basil, walnuts, garlic, salt, and pepper in the food processor. Blend until combined. I use a spatula to scrape down the sides and pulse again. Then, I turn the processor on, and stream in the olive oil. Once it comes together, I add in the cheese, and give it another pulse. DONE!
IMG_0977
It really comes together so quickly. I dress the pizza and bake it on a cookie sheet. The whole process only takes about 20 minutes. That’s faster than it takes to go to the store and pick up take out! This pizza is quick, cheap, easy, and delicious! What more do you need?
IMG_0988

 

Pesto
(Makes enough for 2 tortilla pizzas)

1 cup fresh basil
2 Tbsp walnuts
1 clove garlic, peeled
1/4 tsp salt
1/4 tsp pepper
2 Tbsp olive oil
2 Tbsp grated parmesan cheese

Combine the basil, walnuts, garlic, salt, and pepper in the food processor. Blend until combined. Use a spatula to scrape down the sides and pulse a few more times. Turn the processor on, and stream in the olive oil. Once it comes together, add in the cheese, and give it another pulse. Store in an airtight container in the fridge or freezer.

Pesto Pizza
(Makes 2 tortilla pizzas)

1 serving pesto recipe above
2 tortillas (I used whole wheat)
1 roma tomato, sliced
1/2 green bell pepper, sliced
2 oz. fresh mozzarella, sliced
basil, for garnish
parmesan, for garnish

Preheat the oven to 415ºF. Place the tortillas on an un greased cookie sheet. Spread the pesto on each tortilla. Place the sliced tomatoes, peppers, and mozzarella on each pizza. Bake for 12 minutes. Broil for about 1 minute to crisp the crust even more.  Top with fresh basil and parmesan cheese if desired.

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Breakfast Burrito

Wow…this is delicious. The best part about having a food blog is that I get to eat the creations after I finish shooting them! I’m always looking for more exciting breakfast ideas. Usually, I’ll just have a bowl of cereal with some fruit, because it’s quick! But, when I have a few extra minutes, I like to make a wholesome breakfast. This wrap is bursting with flavor. It has the salty prosciutto, the tangy goat cheese, and the sweet and spicy pepper relish. The textures are amazing too! There’s a little crunch from the prosciutto mixed with the creaminess of the goat cheese and avocado. It truly is mouthwatering!

IMG_0919
Breakfast Burrito
Makes 1 Sandwich

1 spinach wrap
1 slice prosciutto
1 Tbsp pepper relish
1 Tbsp goat cheese
1/2 avocado, sliced
1 egg, beaten
1/8 tsp salt
1/8 tsp pepper
1/4 cup spinach

Heat nonstick skillet to medium heat. Cook the prosciutto on both sides until crisp (just like bacon). Meanwhile, spread the pepper relish and goat cheese onto the center of your wrap. Place the avocado down the center of the wrap. Once, the prosciutto is crisp, place on top of the goat cheese.
In a separate bowl, beat the egg with the salt and pepper. Stir in the spinach. In the same skillet, cook the egg on both sides until no longer runny. Place the egg on the center of the wrap.
Fold the top and bottom of the wrap over the eggs, and start rolling from the long end until you have a burrito.

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Linguine with Avocado “Alfredo” Sauce

I am a huge fan of pasta. There’s nothing like a big bowl of spaghetti and meatballs after a busy day! The only problem is that a meal like that leaves me feeling very heavy and uncomfortable. This recipe is the perfect comfort food without all the cheese and guilt!

I love rice pasta. I honestly can’t tell the difference. That’s pretty much the only kind of pasta we eat at our house! My husband loves it too. At least he likes it better than the whole wheat I would try to give him! I even made rice pasta for my father in law when he was here once and didn’t tell him until AFTER! He said he couldn’t tell a difference. Ok, are you sold yet?? Plus, eating a lighter dinner saves room for ice cream!

My husband loves pasta with alfredo sauce. I’ve never been a fan of creamy sauces on anything. So this is the perfect compromise! It’s so rich and creamy, yet it’s full of healthy fat and doesn’t weigh us down. Plus, I add a little crispy prosciutto on top which makes everything better!

I start by baking the prosciutto and tomatoes in the oven.IMG_0293 IMG_0298

While those bake, I cook the pasta and make the sauce.IMG_0299

I mix the sauce and the pasta together, adding some pasta water to thin it out. Then, I plate it in big white bowls and top it with the crispy prosciutto, tomatoes, parmesan and parsley. IMG_0309This is a flavor explosion! It’s definitely one of our favorite pasta dishes. I hope you enjoy it!

Linguine with Avocado “Alfredo” Sauce- Serves 4

Extra Virgin Olive Oil
4 slices prosciutto
1 10 oz pack of grape tomatoes
4 servings brown rice linguine
2 avocados
2 Tbsp lemon juice
2 garlic cloves
salt
pepper
1/2 cup reserved pasta water
chopped parsley for garnish
shredded parmesan for garnish

Preheat oven to 375°F. Place 4 slices of prosciutto on a cooling rack. Place the rack onto a sheet pan to catch any fat that drips off. Bake in the oven for 10 minutes until crisp. In the meantime, place grape tomatoes on another sheet pan and drizzle with 2 Tbsp olive oil. Sprinkle with salt and pepper. Bake for 15 minutes or until the tomatoes are soft and begin to pop.

Cook pasta according to the package instructions. Reserve 1/2 cup pasta water.

Meanwhile, in a food processor, combine avocados, lemon juice, garlic, 1/2 tsp salt and 1/2 tsp pepper. Pulse until smooth, about 1 minute.

Pour the avocado sauce into a large bowl. Using tongs, add the pasta and the reserved pasta water to the avocado sauce. Use the tongs to mix well. Use more pasta water to thin out the sauce if you’d like. Add salt and pepper to taste. Plate the pasta in large bowls and top with crumbled prosciutto, tomatoes, some parmesan cheese, and parsley.

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The Ultimate Breakfast Sandwich

I’m back! I know it’s been FOREVER since I’ve posted anything. For those of you who don’t know, I had a baby 3 months ago! He’s been keeping me very occupied along with the blog I have for him!

In other exciting news, I got a new camera for my birthday! It’s the Canon Rebel which I’m so obsessed with! I’ve been doing a lot of research, and this seems to have the most bang for my buck.

Now, back to the food! As you may know, having a newborn is a LOT of work. Those first few weeks are a blur. I don’t even remember what I ate half the time. I would just grab the closest thing with the most protein  (usually a spoonful of almond butter or a handful of nuts) and be on my way.

Stew was home with me in the mornings for the first few weeks, so I was actually able to eat a good breakfast. My go-to-meal was some variation of an egg sandwich. I figured it had protein and would keep me full until the next time I was able to eat! I finally had time to take a decent picture of it, so I can actually share it with you!!

This particular sandwich has turkey bacon, brie, egg, and lettuce on it. My plan ahead trick is to cook all the turkey bacon in the beginning of the week and keep it in a ziplock bag so it’s ready for me! All I really have to do is cook the egg. I also like to switch it up and put spinach, mozzarella or cheddar, and avocado on there. The sky is the limit when it comes to sandwiches!! I hope you enjoy!IMG_0291

The Ultimate Breakfast Sandwich

cooking spray

2 slices whole grain bread

1 egg

1 slice turkey bacon, halved

1 slice brie cheese

lettuce

salt and pepper

Coat the bottom of a nonstick skillet with cooking spray. Cook the egg to your liking (mine was over medium). Sprinkle with salt and pepper.

To assemble the sandwich, place some lettuce, the two halves of bacon, brie, and egg on the bottom slice of bread. Top with the other slice of bread.

Spray the same skillet with cooking spray and put the sandwich in the pan (much like a grilled cheese). Cook until the bottom piece of bread is golden brown, about 2 minutes. Spray the top piece of bread with cooking spray and flip. Cook until the cheese is melted and the bottom piece of bread is golden brown, about another minute. Feel free to switch out ingredients! You can always use a different kind of cheese, spinach, and pork bacon instead. Enjoy!

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Black Bean and Corn Summer Chili

As you may know, I’m pregnant! I’m not having any cravings, but usually by this time during the summer, I’m ready for comfort foods! I’ve been wanting things like chili, stews, pumpkin spice things, cinnamon etc. So I’m working on getting the comfort food taste but keeping that light and fresh summer feel. That brought me to this recipe! It’s hearty and comforting, yet light and summery! I even used the leftovers for a quesadilla and in scrambled eggs! You literally put everything into one pot, so it couldn’t be easier! Enjoy.

Black Bean and Chili Summer ChiliServes 4

Ingredients

◦   Salt/pepper

◦   olive oil

◦   1/2 onion, diced

◦   1 green bell pepper, diced

◦   1 clove garlic, minced

◦   1 28oz can whole stewed tomatoes (break them up into smaller pieces using your hands or potato masher)

◦   1 can black beans, drained and rinsed

◦   1 teaspoon chili powder

◦   1 teaspoon cumin

◦   2 cups fresh or frozen corn kernels

◦   1 avocado, diced

◦   ½ a lime juiced

◦   cheddar cheese, grated

Instructions

Heat oil in a large pot over medium high heat. Add onion and cook for 2 minutes. Add garlic and cook for 1 minute. Add green pepper and cook 2 more minutes. Add tomatoes, black beans, chili powder, and cumin. Bring to a boil. Reduce heat and simmer for 10 minutes. Add corn and return to a boil. Reduce heat and simmer 5 more minutes. Season with salt and pepper. In a separate bowl, gently toss diced avocado and lime juice. Serve chili topped with avocado and cheese (For vegan version, use vegan cheese or leave it out).

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Vegetable Pad Thai

This is a delicious Pad Thai dish. It’s simple and SO quick to make. The step that takes the longest is soaking the noodles for 30 minutes. But other than that, it all comes together in a few minutes. It’s been so warm here, so I wanted something really light for supper. This was the winner! Thai food is one of those genres that I want to perfect. It’s the one food that’s usually not as good as when you buy it at a restaurant. But this one IS! I don’t like fish sauce, but you can definitely add that if you like it. A light refreshing summer supper! It hit the spot.

Vegetable Pad Thai-serves 4

8 oz dried flat rice noodles

2 Tbsp brown sugar

2 Tbsp fresh lime juice, plus wedges for serving

3 Tbsp low-sodium soy sauce

2 Tbsp vegetable oil

3 scallions, white and light green parts sliced

1 garlic clove minced

2 large eggs lightly beaten

1/2 cup fresh parsley or cilantro

1/4 cup chopped roasted, salted peanuts

  • Soak noodles according to the package instructions. Drain. In a bowl, whisk together brown sugar, lime juice, and soy sauce.
  • In a large nonstick skillet, heat oil over medium heat. Add scallions and garlic and cook, stirring constantly, for about 30 seconds. Add eggs and cook, scraping the skillet with a rubber spatula, until eggs are cooked through. Transfer egg mixture to a plate. **If you want to add protein, like chicken or shrimp, add it in now and saute before adding the noodles.
  • Add noodles and soy sauce mixture; cook, tossing constantly with tongs, until the noodles are soft and coated with the sauce (about 1 minute). Add the egg mixture and toss with the sauce.
  • Serve noodles with lime wedges, topped with herbs and peanuts.

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