So, I know what you’re thinking, “She hasn’t made all her daily meals at home once this week. Ain’t no way she’ll do it today.” Well, my friends, let’s see …
Breakfast made at home? Check. Lunch made at home? Check. Dinner made at home? Check. Umm, I think this means I finally did it … three homemade meals today … it’s a miracle!
Our breakfast this morning consisted of what I’m calling “HATTAMEM” breakfast sandwiches, ie, “Healthier And Tastier Than A McDonald’s Egg McMuffin” breakfast sandwiches. The “recipe” if you will …
Healthy and Hearty Breakfast Sandwiches
- 3 slices bacon
- 2 English muffins
- 2 ounces white cheddar cheese, sliced
- 2 eggs
- 1 generous handful sunflower or pea shoots
1. Preheat oven to 350°. Place bacon on a parchment-covered cookie sheet and bake for 20 to 25 minutes.
2. While bacon is cooking, toast English muffins. Top each muffin bottom with 1 ounce cheddar cheese and set aside.
3. Cook eggs to desired doneness, and place one on top of each cheese-topped muffin bottom. Remove bacon from oven, and place 1 1/2 slices on top of each sandwich.
4. Top each sandwich with sunflower or pea shoots and muffin lid.
Notes: We use Rudi’s Organic Bakery Whole Grain Wheat English muffins; they are big, tasty, loaded with fiber, and are only 2 Weight Watchers points each. We also use local eggs and local nitrate-free bacon to make these sandwiches. Why local? Because it’s better for you and the environment, that’s why. Finally, arugula or spinach can be substituted for the shoots.
Each breakfast sandwich was 10 Weight Watchers points, which may seem to be a lot, but it was a hearty, filling breakfast … and with a cup of Goshen Coffee Company’s Bonafide blend to top it off, I was primed and ready to take on the day.
For lunch, I threw together some mixed greens, shredded chicken breast, dried cranberries, and organic “french-fried” onions, which I topped with a fat-free raspberry dressing from our cafeteria at work. I normally wouldn’t choose fat-free, but it was the only dressing option without high-fructose corn syrup, which Chuck and I are also eliminating from our diet. Okay, there was blue cheese dressing, which I would have rather used, but the amount of fat in the tiny packet was outrageous … and I just couldn’t go there.
But, the best meal I had today was the dinner Chuck made tonight. We selected the recipe from the March/April 2010 issue of Eating Well Magazine on Monday when we were planning out our meals, and I had been looking forward to it ever since. I was really hoping it wouldn’t disappoint … and I am happy to say that it was amazing. Put your hands together for …
Lamb Burgers Topped with Mache Salad
- 4 teaspoons extra-virgin olive oil
- 3/4 teaspoon lemon zest, divided
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon poppy seeds
- 1 teaspoon greek seasoning (We use Cavender’s)
- 3/4 teaspoon salt, divided
- Freshly ground pepper to taste
- 1/4 cup unseasoned whole-wheat breadcrumbs
- 2 tablespoons fresh chives, minced
- 1 clove garlic, minced
- 1 pound lean ground lamb, preferably from the leg
- 4 whole-wheat sandwich buns
- 4 cups mache (lamb’s lettuce) or coarsely chopped butterhead lettuce
1. Whisk oil, 1/4 teaspoon lemon zest, lemon juice, honey, mustard, poppy seeds, greek seasoning, 1/2 teaspoon salt, and pepper (to taste) in a large bowl. Set aside.
2. Combine breadcrumbs, chives, garlic, the remaining 1/2 teaspoon lemon zest, the remaining 1/4 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Add lamb and gently knead until combined. Form into 4 patties.
3. Coat a large nonstick skillet with cooking spray and heat over medium heat. Add the patties; cook until there is just a hint of pink in the center, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
4. Meanwhile, warm or toast buns, if desired. Add mache (or lettuce) to the bowl with the dressing; toss to coat. Place the lamb burgers on the buns and top with salad greens (a generous 3/4 cup each) and tzatziki-style dressing (recipe below).
Notes: Wheat germ or whole-wheat panko can be sustituted for the breadcrumbs. English muffins also make a great “bun” for these burgers as well. Finally, arugula or spinach can be substituted for the mache.
- 1 (5.3 oz) carton organic Greek yogurt, plain
- 1/4 cup crumbled feta cheese
- 1 teaspoons garlic, minced
- 1/2 of a small shallot, minced
- 2 teaspoons lemon juice
- 2 teaspoons fresh parsley, chopped
- Cayenne pepper to taste
1. Mix all ingredients together thoroughly.
2. Serve; refridgerate leftovers.
Umm. Yeah. These burgers ROCKED! Next to Chuck’s “Ultimate Bacon Burger” at Persimmon Woods, this was the second best burger I’ve ever had! The flavor of the burger combined with the crunch of the salad and the creaminess of the tzatziki-style dressing was out of this world; seriously, I can’t believe how amazing they were!
The recipe makes four burgers so we’ve already decided to make the other two on Monday (simply freeze two of the patties in a freezer bag). And best of all, one burger with two tablespoons of dressing was only 8 Weight Watchers points.
Tomorrow is a busy day for me so I don’t know whether I’ll hit the “homemade breakfast, lunch, and dinner trifecta,” but either way, we’re really thinking about what we consume and eating healthier … which is what it’s all about.