March 23, 2016

Egg McMuffins

My dad would make the best Egg McMuffins growing up! I remember eating them either when my parents were in a hurry to get to us kids out the door to Sunday evening church programs or dad was in charge of dinner. They're so simple and mostly healthy.

Since making them on my own, I've opted for healthier options. I have swapped out Thomas' Original English Muffins for Thomas' Whole Grain 100% Whole Wheat English Muffins, use Smart Balance instead of butter, and use white cheddar as opposed to yellow cheddar.

Recipe below makes 1 Egg McMuffin

  • Thomas' English Muffins
  • Butter
  • 1 Egg
  • 3 slices of cheddar
  1. Cut English Muffin in half and toast the halves.
  2. Over medium stovetop heat, begin preheating your frying pan and spray with PAM.
  3. When toast is about half way to preferred color, crack the egg and cook. NOTE: It will cook quickly, so have your spatula ready to flip it over! After about 1 minute, flip egg.
  4. Check on toast. If it is ready, remove and butter each half. Place one half on top of the other to keep the inside warm until your egg is ready.
  5. Once your egg is cooked, open up your English Muffin and place the egg on one half. Top with cheddar and place the other English Muffin on top. Enjoy immediately! 

March 20, 2016

Pasta Primavera

Although it certainly doesn't feel like the first day of spring here in New Jersey, I couldn't think of a better way to welcome this much anticipated season than with Pasta Primavera. Did you know primavera is Italian for 'spring' and the original recipe was created in the 1970s in New York? Traditionally, this dish uses green vegetables but when I think of spring, I think of all of the bright blooms and wanted a meal that reflected mother nature's beauty outdoors and also on my plate. Grab your tote and head on down to your local farmer's market to pick up some veggies because this will be a go-to meal this season.

  • ½ pound your favorite pasta
  • 1 small zucchini, cut chunky
  • 1 small yellow squash, cut chunky
  • Handful of baby carrots, quartered
  • 10 stalks of asparagus, cut into 1" pieces
  • ½ red bell pepper, cut chunky
  • ¼ yellow onion, thinly sliced
  • EVOO
  • 1 Tbsp. herbes de Provence
  • 1 clove of garlic, freshly pressed
  • Handful of grape tomatoes, halved
  • Fresh grated Parmesan
  • Fresh basil
  • Fresh lemon zest
  • Bacon, crumbled (optional)*
  1. Preheat the oven to 375ยบ F.
  2. *If using bacon, lay bacon strips on a cooling rack set inside of a baking sheet and bake for 35 minutes.
  3. While bacon is baking, rinse and chop all of the vegetables- zucchini, squash, baby carrots, asparagus, red bell pepper and onion. Place in a large bowl. Lightly drizzle with olive oil, then sprinkle herbes de Provence and garlic. Gently mix with tongs and transfer to a baking sheet; set bowl aside. 
  4. Once bacon is done, pull that tray out and put the vegetable tray in and bake for 15-20 minutes, stirring every 5 minutes.  
  5. While vegetables are baking, cook pasta until al dente. 
  6. Using your large bowl again, transfer drained pasta and toss in cooked vegetables. Add in grape tomato halves and parmesan; toss. Top with fresh basil, lemon zest and bacon crumbles. Enjoy!

Recipe was inspired by Giada De Laurentiis' Everyday Italian cookbook.