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Freezer Friendly Breakfast Sandwiches

6 Jan


Happy New Year to all of you – hope it’s been treating you well so far! We’re off to a great start in our home and can’t believe that in a few months we’ll get to finally meet our little one. Something that my dear husband already accomplished this year was running a full marathon on New Years Eve morning and then a half marathon on New Years Day. What an ambitious guy – I’m proud to say the least!

The two or three weeks leading up to the races, he strove to eat really well to get his body ready for the task at hand. One thing I wanted to make for his quick and healthy breakfasts were sandwiches that you can make ahead, freeze, and reheat. I found a recipe online that ended up being a keeper. You simply bake an egg in a ramekin, cook some turkey bacon, pile them onto an English muffin, freeze, and zap in the microwave for an awesome on-the-go breakfast. The only problem is that I got hooked on them too, so now have to make even more!


The beautiful thing is that you can personalize these with a variety of things depending on what you like or how healthy you want to make it. You could use a biscuit instead of a muffin, ham, Canadian bacon, or sausage instead of turkey bacon, or even add a slice of your favorite cheese.

These are definitely becoming a staple in our house – they’re delicious, easy to make in bulk, and much cheaper than store bought sandwiches. Hope you enjoy too!

Freezer Friendly Breakfast Sandwiches

6 large eggs
Salt & pepper, to taste
6 English muffins
6 slices turkey bacon

Yield: 6 sandwiches

Preheat oven to 350 degrees. Spray ramekins with nonstick spray. Crack one egg into each ramekin and use a fork to break the yolk and mix the egg a bit.

Bake the eggs for 15 minutes, until set. Let them cool for about 10 minutes and gently slide the eggs out of the ramekins. Sprinkle with a little salt & pepper, if wanted.

Cook the bacon in the oven or on the stovetop according to package directions. Let it cool completely.

Slice the English muffins and cut each piece of bacon in half. Put one egg on each muffin and top with a slice of bacon. (you could also add cheese at this point)

Wrap each sandwich individually in plastic wrap and freeze. To reheat, remove the sandwiches from the plastic wrap and wrap in a paper towel. Microwave for 1 minute on 50% power. Flip the sandwich over and microwave for 1 more minute on regular power. Enjoy!

Source: Slightly adapted from Flying on Jess Fuel


Baked Potato Soup

25 Nov


Brrr, this cold Texas weather has gotten me making lots of soups and comfort food. I’ve been a big fan of baked potato soup but have never tried making it till now. I found this crock pot recipe that was SO simple and perfect for those days when you’re on the run but need a quick and delicious dinner that you can finish in a snap when you get home.

After the potatoes cook for hours, you only have to add the cream cheese and blend the soup a bit to get the finished product. It’s best to leave a little bit of chunkiness to the soup, and just a reminder that if you use a standard blender instead of an immersion blender, to be very very careful and hold that lid on tight!

Also, this is half of the original recipe, so if you’re cooking for a crowd or want lots of leftovers, simply double it or refer to the source below. Sadly my crockpot isn’t big enough to hold 5 pounds of potatoes and right now I’m only feeding two adults and a hungry little baby on the way!

Baked Potato Soup

2.5 lbs russet potatoes, washed but NOT peeled, diced into 1/2 inch(ish) cubes
1/2 yellow onion, diced
5 cloves of garlic, minced
32 ounces (4 cups) chicken or vegetable stock or broth
8 oz cream cheese, softened
1/2 Tbsp seasoned salt
Additional salt and pepper to taste
Optional garnishes: crumbled bacon, shredded cheese, chives, etc

Yield: 5-6 servings

Add potatoes, onion, garlic, seasonings, and stock/broth to your slow cooker. Cook on high for 6 hours or low for 10 hours.

Before serving, add the softened cream cheese and puree the soup with an immersion blender until the cheese is incorporated and at least half the soup is blended. (Or you could remove half the soup and the cream cheese to an upright blender, then re-incorporate). Stir well add some extra water if the soup is too thick. Top with your choice of garnishes, and enjoy while it’s hot!

Source: Mama Loves Food

Butternut Squash Soup

5 Nov


I have been hooked on butternut squash this fall. I can roast one and demolish it in no time. Which I don’t feel TOO bad about, since it’s a vegetable and all. Earlier this year when Jason and I were doing P90X together (and survived!) this was one of the recipes in the nutrition guide that I really enjoyed.

I tweaked it a tiny bit and added a little parmesan and bacon to top it off. It’s really healthy and simple to make and is a perfect addition to your fall menu. Enjoy!

Butternut Squash Soup

1 tsp olive oil
1 Tbsp minced onion
1 clove garlic, minced
3 cups butternut squash, peeled/seeded and cubed
1/2 cup chicken or vegetable broth
Dash of salt and pepper
Crumbled bacon and shredded parmesan cheese for garnish (optional)

Yield: 3-4 servings

In a medium pan over medium-low heat, add the onion and garlic and cook until translucent. Add chicken broth and bring to a simmer. Add the squash, salt, and pepper and simmer until the squash is soft, about 20 minutes. Puree the mixture with an immersion blender or VERY carefully in a blender after letting it cool a bit.

When ready to serve, return the soup to the pan and reheat over medium heat. Serve topped with some shredded parmesan cheese and crumbled bacon if wanted. Enjoy!

Source: Slightly adapted from a P90X recipe

New England Clam Chowder

28 Apr

New England Clam Chowder is one of those creamy soups I make every once in a while and savor till the last spoonful. The white pepper adds a nice bite and this savory chowder makes for a hearty meal, especially if you add in some bread or crackers for dipping. Though it may not be the most healthy soup option, it’s worth an occasional indulgence. 🙂

New England Clam Chowder

4 slices bacon, cooked and diced
4 medium russet potatoes, peeled and chopped
3 Tbsp flour
2 cups milk
3/4 tsp salt
1/2 tsp white pepper
1 cup heavy cream
2 cans minced clams, including liquid (6 1/2 ounce cans)

Saute slices of bacon, discard the grease, dice, and set aside. Peel potatoes, chop into small pieces, and set aside. Add all ingredients to a crock pot and heat on low for 6-8 hours. Serve hot and enjoy with some crackers or bread if desired.

Source: A Beckster Original

Teriyaki Bacon Burger

7 Dec

This burger has a lot of history in our house…you see, TGIFridays had a Teriyaki Bacon Burger that Hubster and I would go VERY often to eat. Sadly, it was a limited time meal and we were suddenly left without our beloved burger. But, that just gave us the perfect excuse to recreate it at home! I’ve made them once or twice before and friends, they are delicious!

So, let me rewind again. (sorry if I’m a little scatterbrained here!) Hubster and I have been training for the past several months. Lots and lots of hours of running all around our small town in the Texas summer heat and now in the cold winter weather. It’s been exhausting, but exhilarating. We ran a 5K in June, a Half Marathon in October, and I can proudly say that on Sunday, we completed the White Rock Marathon in Dallas…woohoo! (check out my medal!)

We both burned over 3,000 calories on this run. So, needless to say, we planned our “victory meal” wisely. Hubster was really craving a big juicy burger, so we turned to our favorite Teriyaki Bacon Burger on this special occasion. And it was good. So very very good.

Teriyaki Bacon Burger

4 hamburger patties (or any kind of patty you like)
4 hamburger buns
4 slices of Colby Jack Cheese
1 small can of pineapple rings
4 slices of bacon
Chow Mein noodles
Lettuce (any kind, I prefer romaine)
Cilantro (optional)
1/4 cup teriyaki sauce
2 Tbsp brown sugar
Corn Starch

Season both sides of hamburger patties with salt and pepper. Grill them to desired doneness. Top patties with a slice of cheese and let it melt. Grill the pineapple slices until done. Toast buns on grill if desired.

For the teriyaki sauce, combine the teriyaki sauce and brown sugar and warm in a small pot on the stovetop. Add a mixture of cornstarch and water (see box) to thicken sauce. Cook bacon in frying pan until done. Top the burger with pineapple, bacon, Chow Mein noodles, lettuce, and cilantro. Drizzle teriyaki sauce on top. Enjoy!

Source: A Beckster original, inspired by TGIFridays

Maple Bacon Pancakes

11 Oct

I love breakfast food. However, I find myself eating it for dinner more than at breakfast time itself! But there’s nothing wrong with that, right? Right. I thought so.

I saw this recipe earlier this year and made these pancakes a few months ago, and for some reason, am not blogging about them till now. But better late than never! These pancakes are very yummy…the bacon within the pancakes is a cool change. However, if you want BIG bacon flavor, you might want to add extra. I found myself wanting a bit more – but they were still devoured : )

Maple Bacon Pancakes

2 cup of all-purpose flour
2 teaspoon baking powder
2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon sugar
2 egg, lightly beaten
2 3/4 cup buttermilk
1 1/2 tablespoon of butter
6 slices of bacon, sliced horizontally and then diced

Pre-heat oven to 150˚F so you can keep the pancakes warm while the others are cooking.

In a medium pan, cook the bacon, over medium heat, stirring frequently, until cooked.  About 10-12 minutes. Remove the bacon to a paper towel, to remove excess fat.

In a medium bowl, mix flour, baking powder, baking soda, salt and sugar.  Add the lightly beaten eggs and buttermilk in two batches, careful to not overmix.  Don’t overmix! This is the sure way to tough pancakes. You want some small to medium lumps in there.

Let the batter sit for 10 minutes to thicken a bit. While the batter is resting, heat up your griddle or cast iron skillet slowly and brush with 1 tablespoon of butter. Once the batter is done resting, lightly fold the bacon in the batter.  Take a 1/4 cup  of batter, dropping it onto the griddle or cast iron skillet. Cook until bubbles form along the sides.  Flip. Then cook until browned.

Once they’re done, put them on a plate in the warm oven until you’re ready to serve.  Top with warm maple syrup and a dollop of butter.

Source: A Cozy Kitchen