Here are my favorite recipes this week.
Egg and Tomato Breakfast Melt
c/o Skinny Taste
- 2 whole grain English muffins, split
- 1 teaspoon olive oil
- 8 egg whites, whisked
- 4 scallions, finely chopped
- kosher salt, to taste
- black pepper, to taste
- 2 oz (about 1/2 cup) reduced-fat Mexican cheese blend, grated
- 1/2 cup grape or cherry heirloom tomatoes, quartered
Directions
Preheat the broiler on high. Place muffins, cut side up, on a baking sheet and broil for 2 minutes or until beginning to lightly brown on edges. (Or you can do this in your toaster oven)
Heat a medium skillet on medium heat. Add oil and sauté 3 of the scallions about 2 to 3 minutes. Add the egg whites, season with salt and pepper and cook, mixing with a wooden spoon until cooked through. Divide on toasted muffins and top with tomatoes, cheese and remaining scallions. Broil for 1 to 1 1/2 minutes or until cheese has melted, careful not to burn.
Heat a medium skillet on medium heat. Add oil and sauté 3 of the scallions about 2 to 3 minutes. Add the egg whites, season with salt and pepper and cook, mixing with a wooden spoon until cooked through. Divide on toasted muffins and top with tomatoes, cheese and remaining scallions. Broil for 1 to 1 1/2 minutes or until cheese has melted, careful not to burn.
Philly Cheesesteak Pasta
c/o Buns in My Oven
Ingredients
8 ounces Farfalle pasta, or any small shape
8 ounces ribeye
6 tablespoons butter, divided
1 red bell pepper
1 green bell pepper
1/2 sweet onion
2 tablespoons flour
1 cup milk
1/2 cup shredded Swiss cheese
1/2 cup shredded Monterey Jack cheese
1 teaspoon seasoned salt
1/2 teaspoon salt
8 ounces ribeye
6 tablespoons butter, divided
1 red bell pepper
1 green bell pepper
1/2 sweet onion
2 tablespoons flour
1 cup milk
1/2 cup shredded Swiss cheese
1/2 cup shredded Monterey Jack cheese
1 teaspoon seasoned salt
1/2 teaspoon salt
Directions
Fill a large pot with water and bring to a boil. Add the pasta and cook according to package directions.
While the pasta is cooking, slice the steak into thin strips. Set aside.
Slice the onions and peppers into thin strips as well.
Heat a large skillet over high heat and add 2 tablespoons of butter. Toss in the onions and peppers and 1/2 teaspoon of salt. Cook, stirring often, until browned and peppers are tender-crisp. Add the onions and peppers to a large bowl and set aside.
Add another 2 tablespoons of butter to the hot skillet and toss in the sliced steak. Sprinkle on the seasoned salt. Cook, stirring often, until browned and cooked through. Remove from the heat and add to the bowl with the vegetables.
In a small saucepan, melt the remaining 2 tablespoons of butter with the flour. Whisk constantly and cook over medium heat for 2 minutes. Whisk in the milk and continue cooking until thickened, like a gravy. Remove from the heat and stir in the Swiss and Monterey Jack cheese. The sauce will be very thick.
Drain the cooked pasta, reserving 1/2 cup of the pasta water. Toss the pasta in the cheese sauce and thin as needed with the pasta water, 1 tablespoon at a time. Mix the steak and veggies in with the pasta, toss, and serve.
While the pasta is cooking, slice the steak into thin strips. Set aside.
Slice the onions and peppers into thin strips as well.
Heat a large skillet over high heat and add 2 tablespoons of butter. Toss in the onions and peppers and 1/2 teaspoon of salt. Cook, stirring often, until browned and peppers are tender-crisp. Add the onions and peppers to a large bowl and set aside.
Add another 2 tablespoons of butter to the hot skillet and toss in the sliced steak. Sprinkle on the seasoned salt. Cook, stirring often, until browned and cooked through. Remove from the heat and add to the bowl with the vegetables.
In a small saucepan, melt the remaining 2 tablespoons of butter with the flour. Whisk constantly and cook over medium heat for 2 minutes. Whisk in the milk and continue cooking until thickened, like a gravy. Remove from the heat and stir in the Swiss and Monterey Jack cheese. The sauce will be very thick.
Drain the cooked pasta, reserving 1/2 cup of the pasta water. Toss the pasta in the cheese sauce and thin as needed with the pasta water, 1 tablespoon at a time. Mix the steak and veggies in with the pasta, toss, and serve.
Triple Cheese and Corn Stuffed Portobello Mushrooms
c/o Averie Cooks
Ingredients
8 baby Portobello mushrooms, cleaned with stems removed
2 tablespoons olive oil, drizzled
4 ounces cream cheese, very soft
1/2 cup corn-based salsa
1/2 cup grated Parmesan cheese
1/2 cup Panko breadcrumbs
salt and pepper, optional and to taste
pinch chili powder or cayenne, optional and to taste
about 1/2 cup loosely packed mozzarella cheese, divided
2 tablespoons olive oil, drizzled
4 ounces cream cheese, very soft
1/2 cup corn-based salsa
1/2 cup grated Parmesan cheese
1/2 cup Panko breadcrumbs
salt and pepper, optional and to taste
pinch chili powder or cayenne, optional and to taste
about 1/2 cup loosely packed mozzarella cheese, divided
Directions
- Preheat oven to 400F. Line a baking sheet with a Silpat, parchment, or foil; set aside.
- Place mushrooms on baking sheet, gill side up.
- Evenly drizzle with olive oil. Whatever oil collects on baking sheet, slide the mushrooms through it so the cap sides are lightly oiled too; set aside.
- In a large bowl, add the cream cheese, corn salsa, and stir to combine.
- Add the Parmesan, breadcrumbs, optional salt and pepper, optional chili powder or cayenne, and stir to combine.
- Evenly distribute the mixture among the mushrooms, filling the center cavity of each mushroom with about 1/4 cup of filling.
- Evenly top each mushroom with a generous pinch of mozzarella, about 2 tablespoons each.
- Bake for about 15 to 17 minutes, or until cheese has melted, is bubbly and golden brown. Serve immediately. Mushrooms are best warm and fresh, but will keep airtight for up to 3 days in the fridge; reheat gently if desired.
