Mountain Man Breakfast

Sunday, February 28, 2010

Recipe by Tyler Kluwin

6-8 eggs whipped
1 medium sized sweet potato shredded
1 yellow bell pepper chopped
1 orange bell pepper chopped
1/2 large red onion
1/4 cup chopped fresh Basil, Cilantro or Parsley
salt and pepper to taste
1 cup shredded mexican style cheese
Extra Virgin Olive Oil
3 TBSP garlic chopped
6 strips of turkey bacon chopped (sometimes we use Italian turkey sausage)
1/3 cup chopped prosciutto (optional)
1/2 avocado sliced
3 chives chopped

In an oven and stove top safe pot, saute onions and garlic in EVOO on medium heat. Once onions are clear add bacon and prosciutto for about 4 minutes.  Add shredded potatoes and stir occasionally until potatoes begin to brown.  Stir in the eggs, peppers and basil.  Bake for 25 minutes at 350 degrees or until eggs are completely cooked.  Add cheese to the top and broil under the broil until cheese is slightly brown.  Dish out and serve with avocado and chives on top.  Add a little pico de gallo for a truly mexican flare.

Dig In!!!!

Stuffed Sweet Peppers

Monday, February 15, 2010

This recipe is measured for 8 servings, however I cut the stuffing mix in half and set the rest in the frig for lunch the next day or in the freezer for another meal. If you don't like certain veggies, just substitute them for what you like, but they must be fresh!!


1/2 red onion finely chopped
1 lb extra lean ground turkey
3/4 cup white rice (I usually use brown rice)
14 Asparagus spears chopped
1 yellow crooked neck squash chopped finely
1 tsp allspice
1 cup shredded Mexican cheese (leave out if  you have dairy allergies)
4 yellow bell peppers and 4 orange bell peppers

In a pan or deep pot add EVOO, onion and garlic...keep on medium heat.  Once onions are clear add turkey and cook through.  Add allspice and remaining veggies.  Stir until evenly distributed. 

In a separate pot boil rice with 1 1/4 cup of water, add more water if rice is not cooked completely.  Once rice is completely cooked add to meat mixture. Add half of the cheese to the meat mixture and stir thoroughly. 

Clean peppers with water, cut tops off and clean out core with seeds.  Cut peppers in half and place on an oven safe pan open ends up, covered with foil.  Fill peppers with meat mixture and bake at 350 for no more than 30 minutes...this will ensure your peppers are NOT mushy.  Add left over cheese to the tops of the meat mix for the last 4 minutes of baking.  Serve while hot.

266 calories per serving (2 pepper halves)
168 calories per serving without cheese (2 pepper halves)
Bon Appetit!!

Eggplant Parmesan with a Twist

Sunday, February 14, 2010

I decided to make a new Eggplant Parmesan thanks to Dave's Gourmet.  I walked by the Pasta Sauces and his product jumped out at me...anything non-traditional with food always speaks to me.  This meal spoke volumes to everyone.


Individual calorie amounts are stated to help you if you want to make any substitutions or eliminations....
1/2 white onion chopped - 45 calories
1 TBSP Extra Virgin Olive Oil - 160 calories
1 tsp chopped garlic - 2 calories
2 small to medium eggplants, peeled and sliced into 1/2" slices - 116 calories
1 jar Dave's Gourmet Butternut Squash Pasta Sauce - 600 calories
1/3 c diced prosciutto - 50 calories
1/4 c Regina's Red Cooking Wine - 50 calories
1 Culinary Circle Mozzarella ball (8servings) - 560 Calories
1/4 c Low Fat Ricotta - 50 calories

Substitute the other cheeses for low fat as well to reduce the calories.

Preheat oven to 375 degrees.

Sautee onion and garlic in oil  until onions are clear.  Add proscuitto and red wine.  Boil until wine is completely reduced.  Add pasta sauce and 1/2 cup of water, mix thoroughly and set aside.
In baking pan(min 3 inches deep) spoon out 4 spoonfuls of sauce and spread on baking pan.  Layer eggplant tightly in bottom pan(should be able to get 9 slices in a square pan).  Add one slice of mozzarella and  and one small spoonful of ricotta.  Repeat until all eggplant is used and tops the stacks.  Pour sauce over once eggplant is on top and bake at 375degrees for 35-45 minutes or until eggplant is tender and sauce is bubbling.

Sprinkle with fresh shredded or shaved Parmesan cheese (make sure to add this to your calories if you are counting since they are not included in the main dish)

Compliment with fresh steemed zuccini or your favorite vegetable.  
TIP - enjoy fresh steamed veggies with no butter, oil, or salt for a healthier side dish.  You'll be surprised how much better they taste and how great you feel.

Total Calories for dish - 1633
Serves 9 - 1 stack with 2 spoonfuls of sauce on top per person
204 calories per stack.
Calories do not include side dish or Parmesan cheese.

Bon Appetit!!!

BBQ-Bacon Meat Loaf

Tuesday, February 9, 2010

I don't care if you don't like meat loaf....this is amazing and it is now replacing my traditional meat loaf!!  I got this recipe out of my Biggest Loser Family Cookbook.   I tweeked it a little for my tastebuds but the calories didn't change.


Olive Oil Spray (I used 1TBSP of EVOO)
1 cup chopped red onion
4 slice extra-lean turkey bacon, chopped
2/3 cup old fashioned oats
1/2 cup of fat free milk
1 pound extra lean ground turkey
2 large egg whites, lightly beaten
1TBSP chopped garlic
1 tsp Worcestershire sauce
1/8 tesaspoon salt
1/3 cup barbeque sauce (7g of carbs or less per 2TBSP serving)

Preheat oven to 350degrees (I ended up going to 400 since the cooking time was way off, I suggest giving yourself 1 hour of cook time min with this temp just to be safe).  Lightly rub a tad of oil on a bread loaf pan to prevent sticking.

Place a medium nonstick skillet over medium heat.  Add EVOO, onions and bacon.  Cook, stirring until the onion is tender and just barely starting to brown and the bacon is crisped (turkey bacon doesn't crisp like regular bacon so keep an eye on the onions, they will be your guide.)  Remove the pan from the heat and allow the mixture to cool.

Combine the oats and mil ina medium mixing bowl and stir to mix.  Let the mixture stand for 3 minutes, or until the oats begin to soften.  Add the cooled onions and bacon mixture, the ground turkey, egg whites, garlic, Worstershire sauce, and salt.  With a fork or clean hand, mixs the ingredients until well combined.

Transfer the mixture to the prepared pan and spread so the top is flat.  Spread the BBQ sauce evenly over the top.  Bake for 35-40 minutes (up the time if at 350), or until the turkey is completely cooked through and no longer pin (170degrees).  Let the loaf sit for about 10 minute before cutting into 8 slices to serve.

I paired it with fresh steemed broccoli and it really complimented it well.  My kids gobbled it all up and want me to make again tomorrow night!!  LOL

Bon Appetite!!!
Makes 4 servings
Per serving: 258 calories(meatloaf only)

Caramelized Balsamic Onions

4 large yellow onions - sliced
1/2 cup balsamic vinegar
2TBSP Extra Virgin Olive Oil
salt and pepper to taste

In a large skillet pan heated to medium heat, add oil and onions.  Saute until onions are translucent, then add vinegar.  if 1/2 cup does not coat all the onions just add more until completely covered.  Stir ocassionally.  Once vinegar has reduced completely, turn off heat and serve.

These onions go nicely on a burger patty, steak sandwich, and especially on a turkey burger.  I serve a burger without the bun or other traditional burger fixing.  Just pile them on a seasoned homemade burger patty and it is so yummy!!!

Bon Appetite!!

Mushroom Salad

Sunday, February 7, 2010


6-10 mushroom per person
6-8 Fresh Basil Leaves
Extra Virgin Olive Oil (EVOO)
Lemon Juice (I like fresh squeezed but the bottle is just as good)
Salt & Pepper to taste

Wash and finely slice mushrooms.  Place in a bowl and set aside.  In an oil and vinegar dressing jar (jar has measurements to make the perfect dressings, you can find it in any grocery store in the dressing isle) fill with lemon juice up to the water line, then add EVOO to the oil line.  Shake until well blended.  If you want the dressing a little sweeter add sugar or liquid Stevia and shake until dissolved.  Pour over mushrooms.  Add Basil and salt and pepper if needed for your liking to the mushroom salad.  Toss salad until dressing coats all mushrooms.  Cover and set in frig until ready to serve.

This makes a wonderful appetizer or side dish as well as a replacement to a traditional green salad.
DIG IN!!!!!!

Chicken and Sweet Potato Soup

Wednesday, February 3, 2010

Serves 10....1 1/2cups per serving(roughly)

2 boneless skinless chicken breasts
2 leaks 1/4 inch slices
2 yellow onions- peeled and quartered
2TBSP chopped garlic
4 carrots peeled and sliced into 1/4 in slices
6 small red potatoes with skins and quartered
1 large sweet potato, peeled and diced
3TBSP Extra virgin Olive Oil (EVOO)
2 bay leaves
5-6 fresh Basil leaves finely chopped
Mrs. Dash Table blend 1TBSP
All Spice(1TBSP)
Salt and Pepper to taste
3 qts of low sodium chicken broth

Poach chicken on boiling water with 1/2 of lemon (6-8minutes or until cooked through)
Set Chicken aside to cool, once cool chop, slice or shred...then set aside for later.

Heat a large pot on medium to low heat... add EVOO, garlic, and onions.  Saute till onions are almost translucent.  Add leeks, carrots, all potatoes and bay leaves.  Cover and let simmer for 5-8 minutes.  Add About Mrs. Dash and 1/4tsp of all spice....add more if you like, I always do:)   Add Liquid and bring to a boil, boil until potatoes and carrots are tender  Add the chicken and lower temp to low or turn off completely letting sit for about 10minutes.  Add salt and pepper to taste.  You can cook this a day in tastes better the second day.

A good homemade biscuit or cornbread really compliments this dish well.
Bon Appetite!!!

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