Breakfast Chicken Sausage Patties

This chicken sausage patty recipes has made the rounds — but that’s because it’s really that good!

I make a batch of these, cook them, and freeze them with waxed paper between them. Then, if I’m hungry for a breakfast sandwich I just pull one out of the freezer and reheat it in the microwave and add it to my sandwich!

Using all white meat ground chicken also keeps the health stats on this one rather good: 1 (1 oz) patty only has 40.9 calories, 1.2 grams of fat, but still 6.6 grams of protein! Score!

Breakfast Sausage Patties

(elly says opa!)

**Makes 16 1-oz. patties, or 8 2-oz. patties

1 lb. ground chicken
1/2 tsp. dried sage
1/2 tsp. dried marjoram
1/2  to 3/4 tsp. dried thyme
1/4 tsp. ground cayenne pepper
heaping 1/4 tsp. ground allspice
1/4 tsp. freshly ground black pepper
about 3/4 tsp. kosher salt
1 garlic clove, finely mincced or pressed
1/2 Tbsp. maple syrup (the real deal folks — not Aunt Jemima!)
2-3 tsp. olive oil

Directions

– Lightly mix all ingredients except the oil together until the herbs/spices are well incorporated – make sure you don’t over mix

– Divide the mixture into 4 equal parts, and then make 4 (or 2, for 2-oz. patties) patties from each part.

– Heat a nonstick pan over medium heat and add 1 tsp. of oil.

–  Put 1/3 or 1/2 of the patties (depending how big your pan is and how much space your patties take up) into the pan and cook about 2 minutes per side or until browned and cooked through.

-Repeat with the next 1-2 batches, adding an additional teaspoon of olive oil per batch.

To Freeze:

– Cool patties and wrap in waxed paper, place in a zip top bag and freeze. To eat, remove from freezer and reheat in microwave (it doesn’t take long….30 seconds to a minute?)

*Ground chicken breast will make a leaner patty, but  dark (or a mixture of white and dark) meat will make a tastier patty. Nutritional information for both is as follows:

Using all white meat (per 1 oz. patty, using 3 tsp. oil): Calories: 40.9 / Fat: 1.2g / Saturated Fat: 0.2g / Carbs: 0.6g / Fiber: 0.1g / Protein: 6.6g

Using  dark meat (per 1 oz. patty, using 3 tsp. oil): Calories: 52 / Fat: 3.6g / Saturated Fat: 1.0g / Carbs: 0.6g / Fiber: 0.1g  / Protein: 5.2g

Beek’s Chia Oatmeal Granola

I made this granola to top my yogurt with this week for a snack.

I had everything on hand, except the chia seeds, which I got from my local natural foods store.

It’s very tasty! Definately more of a flavored oat combo than a traditional granola, though. So if you’re looking for traditional, this ain’t it.

If you’re looking for healthy, tasty, and awesome — proceed!

Beek’s Coconut Chia Granola:

(Beek Eats!)

• 3 cups rolled oats, gluten-free if necessary
• 3/4 cup unsweetened coconut flakes
• 3/4 cup sliced almonds
• 1/2  cup pure maple syrup (I use Grade B.)
• Vanilla extract and cinnamon to taste. (I like a lot, probably 1 t of each, and then some.)
• 2 T safflower oil (I used canola, because I don’t like safflower)
• 2 T chia seeds

Mix allllll together in a bowl or directly on a cookie sheet, bake at 375 degrees for 25-30 minutes, making sure to mix up the granola one or two times while baking, to ensure even coloring (NOT burning!)

I’ve also added wheat germ and coconut flour to different batches for an even nuttier texture and taste.  Experiment with whatever ingredients you like or have on hand!

Flax Coconut French Toast

I originally saw this on Caitlin’s blog…it looked tasty, and like a great healthy alternative for me to pack for my breakfast at work during the week.

Very tasty indeed!

Flax Coconut French Toast

2 slices bread (I used Ezekiel, but regular wheat would be fine)
3-4 egg whites
2 tbsp ground flax
2 tbsp unsweetened shredded coconut

Directions

– Mix the flax and coconut into the egg whites, dip your bread, and then pan fry in a nonstick skillet until golden and cooked through — tada! French toast! 🙂

Home Fries

These were a quick and easy new way to make home fries for me — I’ll use this technique again!

It was great for making home fries quickly on a weeknight for breakfast-for-dinner!

Home Fries

(kar in the kitchen)

2 lbs Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes (russet potatoes work just fine, too)

1/4 vegetable oil (I use a little less)

3 tablespoons unsalted butter

1 onion, chopped fine

Salt and pepper

Minced fresh herbs, if desired (such as thyme and/or flat-leaf parsley)

Directions

– In a large microwave-safe bowl, toss the potatoes with the oil

– Cover tightly with plastic wrap and microwave until potatoes are tender, but not falling apart, 5-10 minutes, shaking the bowl to redistribute every 3 minutes (careful- it will be hot!)

– Remove the plastic wrap (watch out for steam) and drain thoroughly in a colander.

– Melt the butter in a 12-inch skillet over medium-high heat (I find that a nonstick works best for developing a crust on the potatoes, but a regular skillet works just fine, too)

– Add the potatoes to the skillet and distribute evenly over the pan. Cook undisturbed until golden brown on one side, about 5 minutes.

– Carefully turn to ensure even browning and add onion to skillet. Continue cooking, turn every few minutes until well browned and the onion is softened, 10 to 15 minutes longer.

– Add herbs, season to taste, and serve immediately.

Quick and Easy Waffles

I often fall prey to the “oh, I don’t want to make insertfoodhere just for me – I’ll wait until DH is here” mode…but not today!

Today DH went to Hershey Park early with friends, but I still wanted waffles. I contemplated just going out and GETTING waffles, but that seemed silly. I’m also a victim of being very so slightly mortified at eating alone in public.

So I hopped on my Google Reader, and quickly found this recipe from Lovestoeat — it was perfect!

And I really couldn’t beat the view from my back yard this a.m. Me and the pup sat outside, enjoyed our breakfast (well, my breakfast) and read a book. It was wonderful!

This recipe hit the spot, and made 3 extra waffles for DH to eat as leftovers. 🙂

Easy Waffles

1 3/4 cups flour

1 tbsp baking powder

1/4 tsp salt

2 eggs

1 3/4 cups milk

1/2 cup oil

1 tsp vanilla

Directions

– Mix all ingredients well; batter will be lumpy

– Pour mix (I used just over 1/2 cup per belgian waffle) into waffle maker and bake as desired

– Makes 12 regular waffles or 3-4 belgian waffles

I adore looking out into a field in my back yard!

Cinnamon Bun Cake

This is heavenly. Seriously. I basically ate it for breakfast and dessert all week! Oops?

I originally made it for my co-workers, but once DH tested it on Sunday….it wasn’t allowed to leave the house. LOL

I’ll be making this one again — both for my co-workers as originally planned, and for DH’s co-workers (at his request)

Cinnamon Bun Cake

(your home based mom, originally from Mentoring Moments)

Batter:
1 yellow cake mix
3/4 C oil
1/2 C brown sugar
4 eggs
8 oz. sour cream

Cinnamon Swirl:
1 C brown sugar
1 Tbsp cinnamon
1 C chopped pecans or walnuts (I left out)

Icing:
1 C powdered sugar
3 Tbsp milk
1 tsp vanilla
1 Tbsp softened butter

Directions

– Heat oven to 325 degrees F

– For the batter mix the cake mix, oil, brown sugar, eggs, and sour cream together with an electric mixer

– In a separate bowl make the cinnamon swirl by mixing the brown sugar, cinnamon, and chopped pecans or walnuts

– Grease and flour a 9 x 13 cake pan and pour half of the cake mix into the baking pan

– Sprinkle half of the cinnamon, sugar, and nut mixture over the batter

– Pour the rest of the cake batter into the pan

– Sprinkle the rest of the cinnamon nut mixture over the batter

– Run a knife through the cake mix to swirl the cinnamon–be careful not to touch the bottom of the pan with the knife

– Bake for 45 minutes

– When the cake is removed from the oven, blend the softened butter, powdered sugar, milk and vanilla together until smooth

– Drizzle over the cake while still warm

Stuffed French Toast with Strawberries

Last Friday, DH showed me an ad for a restaurant on the other side of town and said it was a shame we had to go over there to get delicious stuffed french toast (they were advertising it).

I told him we didn’t; we could have it at home! We had homemade bread leftover, so I picked up some cream cheese and strawberries.

Stuffed French Toast with Strawberries

(Me)

For strawberries:

1 qt. strawberries, sliced

2-4 tbsp sugar

– Mix sugar and strawberries and place in the fridge. I like to do this the night before, so there is plenty of delicious strawberry juice for on the french toast

For the french toast:

4-6 slices of bread (can make more if you have more people to feed)

5-6 eggs

3/4 cup of milk

sprinkling of cinnamon

1 tsp of vanilla

Directions

– Mix the eggs, milk, cinnamon and vanilla together and place in a shallow dish(like a pie plate)

– Heat your griddle or skillet for medium heat
– Soak your slices of bread; taking care to leave them in long enough that they’re completely saturated

– Cook each slice as your space permits (obviously a griddle cooks more at once than a skillet!)

The important stuffing part:

1 8oz block of cream cheese, room temperature (low fat is fine. it’s what i used)

Directions

– Gently blend the cream cheese so that it is light and fluffy and easier to spread

– As your toast slices come off the griddle/skillet, slather one piece with cream cheese, and sandwich it with another piece of french toast

– Drizzle strawberry juice and strawberries over top

– If you’re not ravenous by this point, you can add powdered sugar or whipped cream, but we didn’t make it that far!

I’d say each person only needs one of these sandwiches. I couldn’t even finish mine!

Lemon Coconut Bread

I thought this combination sounded heavenly, so I baked up two loaves of this over the weekend. I took one into my co-workers….I may keep the other one!

Lemon Coconut Bread

(Baking Bites)

*Note: This bread is delicious on it’s own, but toasted and slathered with butter it is a-ma-z-i-n-g!

2 1/2 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

2 large eggs

3/4 cup milk (lowfat is fine)

1/2 cup fresh lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

1 cup sugar

2 cups shredded coconut (sweetened or unsweetened…it truly doesn’t matter)

1/3 cup butter, melted

Directions:

– Preheat oven to 350 degrees F; grease and flour a 9″x5″ loaf pan

– In a large mixing bowl, whisk together flour, baking powder, and salt

– Stir in sugar and coconut

– In a medium bowl, or large measuring cup, whisj together the eggs, milk, lemon juice, lemon zest, and vanilla

– Make a well in the center of the dry ingredients and pour in egg mixture

– Stir until just combined and only a few streaks of flour remain

– Add in melted butter and stir until just smooth; being careful not to overmix
– Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean

– Turn loaf out onto a wire rack to cool completely before slicing

– Makes 1 loaf

Monkey Bread…

…pull apart loaf….sticky roll…

Whatever you call it, it’s delicious.

This item is one of my family’s Christmas traditions — we always serve it Christmas morning for breakfast after opening gifts.

Even though we celebrated Christmas with my family a week early, we still had our breakfast!

I’ve discovered our recipe is a bit different than most, because of the inclusion of the cook-and-serve vanilla pudding. But personally, I love the vanilla undertones in the ooey goodness.

Monkey Bread

(Family Recipe)

2 loaves frozen bread, thawed )but don’t let them raise)

1/2 cup melted butter

1 cup brown sugar

1 small cook-and-serve vanilla pudding (NOT instant!)

2 tbsp milk

1 tsp cinnamon

1 cup chopped walnuts or pecans, if desired

Directions

– Grease a bundt pan

– Pull 1 loaf of thawed bread into bite-sized pieces, and place in the bundt pan

– On the stovetop in a small saucepan, mix together the melted butter, brown sugar, vanilla pudding, milk, cinnamon, and nuts (if desired

– Once everything is mixed and the consistency is smooth, pour over the bite-sized pieces of bread loaf in the bundt pan

– Pull the other loaf apart into bite sized pieces and place on top of the brown sugar/pudding mixture in the bundt pan

– Let raise on the countertop for 2-3 hours, or until bread reaches the top of the bundt pan

– To make the night before and bake in the a.m.: cover the bundt pan with saran wrap after it rises, and place in the refrigerator. Remove in the a.m., remove the saran, and place in a 350 degree F oven for 30 minutes

– To make right away: once bread reaches the top of the bundt pan, bake at 350 degrees F for 30 minutes.

– Remove from oven and let rest for a few minutes, then invert it and “dump” it onto a platter.

– Serve immediately.

Oh-My-God-It’s-Good Baked Oatmeal

This is delicious! I made it on Sunday, and took a piece of it to work each day for breakfast. My co-workers were nearly crazy by the end of the week from smelling it!

Highly, highly reccommend making this — it’d be great if you had a small crowd to feed, OR if you just want to eat it all week long like me 🙂

I ate it warmed in the microwave, with cold milk down over it. Mmm…

Baked Oatmeal

(Swistle)

*This is a doubled recipe version of Swistle’s, because I didn’t want to deal with 1/2 fruits. It made a 9×9 square baking pan full of baked oatmeal goodness as the doubled recipe.

1 1/2 cups (or slightly more) milk

2 tbsp butter

1 cup regular oats (if you’re using steel cut, you’ll probably need more milk. no idea how much)

1 apple, peeled and chopped small

1 banana, cut into pieces

10-12 pieces of chunk canned pineapple (chopped up rings or crushed pineapple is fine too)

4 tbsp brown sugar (it was really sweet — you could probably make this amount smaller)

1/2 tsp vanilla extract

dash of salt (DON’T forget this, or it’s very bland!)

1-2 tbsp additional brown sugar

1/2 – 1 cup of nuts (walnuts, pecans, whatever), chopped (optional)

Directions

– Boil the milk and butter together on the stovetop

– Add the oats, stirring in slowly

– Stir in the chopped fruit, brown sugar, vanilla, and salt

– Cook and stir 1 minute

– Pour into a greased casserole dish (I used a 9×9 baking pan)

– Bake uncovered at 350 degrees F for 10-15 minutes

– Remove from oven, sprinkle more brown sugar and nuts (if desired)

– Bake for another 5 minutes, or until bubbly