It’s day two of my week of eating in, a week in which I’ve pledge to make all my meals at home. Yesterday, I made one of three meals at home. Today? Two of three … that’s progress, right?
In what can only be described as a miracle, I woke up early enough this morning to not only feed our two cats, but to also make and enjoy breakfast at home with Chuck (I’m a notorious breakfast skipper). And, while I don’t have a recipe per se, it doesn’t get much easier than breakfast tacos.
First, throw 4 strips of bacon in the oven at 350° for 20 minutes (we used JJR Family Farms, a local, nitrate-free, organic bacon purchased from Local Harvest Grocery … it was really good … thick, slightly smoky, a bit chewy, yum). While the bacon cooks, grab 2 eggs (again, local and purchased from LHG) and whatever else you want to throw in your taco … we added chopped jalapenos, diced tomatoes, and about 3 oz. shredded white cheddar cheese. Scramble the eggs with your “add-ins,” divide between two corn tortillas, top each with two strips of bacon, fold, and enjoy. Simple, full of flavor, and filling (and for anyone following the Weight Watchers plan, only 8.5 points).
Moving on to lunch. Ah, lunch.
I had good intentions … and then ran out of time to make anything to bring to work. I guess all the excitement of actually getting up and cooking breakfast made me lose track of the clock. We won’t even discuss what I had to scrounge from our cafeteria at work.
Dinner. Ah, dinner.
As I mentioned yesterday, Chuck and I had planned out all our dinners for the week so it was a no-brainer when it came time to make our meal. Since we are both following the Weight Watchers plan, we chose a recipe out of the March/April 2010 issue of Eating Well:
Grits & Greens Casserole
4 slices bacon, chopped
2 teaspoons extra-virgin olive oil
1 small onion, diced
4 cloves garlic, minced
2 cups reduced-sodium chicken broth or vegetable broth, divided [We used chicken broth.]
1/4 teaspoon salt
16 cups chopped collard greens or kale, stems removed (about 1 large bunch or 1 1/2 to 2 pounds) [We used a bag of chopped, frozen, organic spinach as local greens weren’t available.]
2 cups water, plus more as needed
1 cup grits (not instant)
3/4 cup shredded extra-sharp cheddar cheese, divided [We used Cabot’s extra-sharp cheddar, one of my faves.]
1/4 cup prepared salsa [We used Frontera’s roasted tomato salsa ‘cuz we love Rick Bayless.]
1 large egg, lightly beaten
1. Preheat oven to 400°F. Coat an 8-inch-square baking dish with cooking spray. [I “misted” mine with olive oil.]
2. Place bacon in a large Dutch oven. Cook over medium heat, stirring often, until crispy, 4 to 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Pour off the bacon fat.
3. Return the pot to medium-low heat; add oil, onion and garlic and cook, stirring often, until fragrant and starting to brown in spots, 2 to 8 minutes (cooking time will be quicker if you started with bacon). Add 1 cup broth and salt; bring to a boil over high heat. Add collards (or kale); stir until wilted down to about one-third the volume and bright green, 1 to 2 minutes. Cover, reduce heat to medium-low and simmer, stirring occasionally, until tender, 18 to 20 minutes [This only took about 5 minutes since we used frozen spinach]. Adjust heat during cooking to maintain a simmer, and add water, 1/4 cup at a time, if the pan seems dry.
4. Meanwhile, bring 2 cups water and the remaining 1 cup broth to a boil in a large saucepan. Pour in grits in a steady stream, whisking constantly. Bring to a simmer, whisking constantly. Reduce heat to medium-low and cook, whisking often, until thick, about 5 minutes. Combine 1/2 cup cheese, salsa and egg in a small bowl. Remove the grits from the heat and quickly stir in the cheese mixture until combined.
5. Working quickly, spread about half the grits in the prepared baking dish. Top with greens, spreading evenly. Spread the remaining grits over the greens. Sprinkle with the remaining 1/4 cup cheese and the reserved bacon.
6. Bake the casserole until hot and bubbling, about 20 minutes. Let stand for about 10 minutes before serving.
I liked the casserole, but it was definitely missing salt so I suggest salting everything a bit as you go. I would also recommend adding some salsa on top before the cheese and bacon to kick it up just a notch. One final suggestion would be to add a bit of crushed red pepper to the greens to really round out the flavor.
The great thing about this recipe? It makes six hearty servings that are only 5 Weight Watchers points each. Pair it with oven-roasted chicken breasts, and you have a filling, satisfying dinner.
Oh yeah … it also makes enough for leftovers so I have no excuse for not taking my lunch to work tomorrow.