Easy Chilaquiles in a Mug

image

Now we move to lunch. If you thought breakfast was easy, you have no idea how yummy lunch can be. No more grabbing for the high calorie, less filling options.  Take a few minutes and try this easy Mexican dish in a mug.

Remember you can always add or take away any ingredients to your mug. I have added black beans, some left over ground turkey, avacado...like I said whatever you like. 

1 egg

1 tablespoon milk

Salt

Ground black pepper

1 tablespoon sharp cheddar cheese

5 tortilla chips, divided

1 tablespoon salsa

Sour cream

Queso fresco

Chopped green onion

1. Beat egg and milk with a fork in a coffee cup, adding salt and pepper to taste. Add cheddar; stir to coat. Break 3 or 4 tortilla chips into small pieces to fit in the cup; stir into the mixture. Add salsa.

2. Microwave on high until done, about 1 minute, 10 seconds. Garnish with remaining tortilla chips, sour cream, queso fresco and green onion.

Coffee Cup Quiche

I am so glad everyone is enjoying the meals in a mug. Yesterday kicked off our breakfast category. Now I know that oatmeal might not be everyone's cup of tea but here is today's breakfast idea, eggs. Not your ordinary run of the mill eggs but a mini quiche. The fun thing about this recipe is that it is completely customizable to your likings. Grab some eggs, your favorite ingredients and lets get cooking.

What you will need

1 egg

1 1/2 tablespoons milk

Salt

Ground black pepper

1/4 of a bagel (or similar amount of French bread, etc.)

2 teaspoons cream cheese

1/2 slice prosciutto or ham

Fresh thyme leaves or fresh chopped chives

Dijon mustard

1. Beat egg and milk together with a fork in a coffee cup, adding salt and pepper to taste. Tear bread into dime-size pieces; stir in. Add cream cheese; stir in. Tear or cut prosciutto into small pieces; add to mixture. Sprinkle with thyme.

2. Microwave on high until done, about 1 minute 10 seconds. Garnish with mustard and fresh thyme or chives.

Recipe from St.Louis Post

Baked Oatmeal in-a-mug

I don't know about you but I loathe getting up in the morning. I am definitely not a morning person. It takes all my power to pull myself out of bed at 6 am to get my morning started. I am usually answering emails, drinking coffee, getting breakfast ready for the boys and getting them up and ready to start their morning routine.

 Usually around 9 I am thinking to myself, have I even eaten. Other than my ever present coffee mug, I seem to always forget to eat. Then by the time I remember, I don't feel like making anything, so I grab whatever is close by. 

So that is how my meals-in-a-mug started. Through a few ingredients into a coffee mug, put it in the microwave and within a few minutes, I have a yummy meal. Simple, easy and I cannot complain about not eating properly. 

Here is my take on the champion of breakfast foods, oatmeal!

1/2 cup quick cooking oats

1 tbsp ground flax seed

1 egg

1/3 of a banana, mashed

1/4 tsp cinnamon

1/2 of an apple, chopped

2 tsp honey

Add oats, flax and egg in a mug. Stir well with a fork. Add banana, cinnamon, apple and honey. Stir again until fully combined. Cook in microwave on high for 2-3 minutes. Fluff with a fork.

Stir in a little milk or yogurt or nut-butter if desired.

Recipe adapted from Food and Whine

Skinny Chocolate and Peanut Butter Swirl Brownies

So one thing I have tried to do this year is to take my recipes and try to make them healthier. Not only that, my youngest boy has started to rebel and not eat his vegetables. I have never had to deal with this before. My oldest is one of the most adventurous eaters I have ever known. He is always up for tasting anything once....sometimes twice just to make sure he does or doesn't like it. My youngest, well lets just say that there have been many nights he has sat at the table for 30 or so minutes after everyone else has been dismissed just because he wont take one bite of his vegetables. I have never met such a strong-willed child ever. 

So, I still continue with the one bite rule, since he is only 3 I try not to force too much on him, but I have also got a little sneakier with adding vegetable puree to foods that I know that he will eat. Brownies, what kid turns down brownies...not mine!  Now once you find out what the main ingredient is in these brownies, don't put up your nose and stop reading. I promise you, these are some of the best tasting brownies I have had. Now they aren't going to be your super chunky, double fudge, gooey, caramel centered brownies, but they will satisfy that sweet tooth amazingly. 

Black Bean Brownie Ingredients:

1 Can Black Beans
1 Egg
1/4 Cup Eggwhites (or 3 Eggs in total)
1/3 Cup Pumpkin Puree (or unsweetened apple sauce)
1/2 Cup Natural Cocoa Powder
1/4 Tsp Sea Salt
2 Tsp Vanilla Extract
1/4 Cup Honey
2 Tbsp Maple Syrup
1 1/2 Tsp Instant Coffee
1 Tsp Baking Powder
1/4 Cup Dark Chocolate Chips (more if you wish)

Peanut Butter Swirl Ingredients:

1/3 Cup Peanut Butter
1 Tbsp Honey
Pinch of Salt
Dash of Vanilla Extract

Pre-heat your oven to 350 F.

Place all black bean brownie ingredients into your food processor and blend until smooth.

Spray an 8×8 baking dish with a healthy, non-stick cooking spray.

Evenly spread batter into baking dish.

On your stove-top melt peanut butter swirl ingredients and mix.
Dollop peanut butter swirl mixture with a spoon spaced out about an inch from each other onto the brownie batter.

Pull a knife back and forth through the batter creating your swirls.
Place in the oven and bake for 30-40 minutes.

Remove from oven when baked and let set in the baking dish for about 10 minutes.
Gently cut brownies, serve and enjoy!
To store brownies it is best to first let them cool completely and then store them in a sealed tight container in the refrigerator.