Working overtime, going to the gym and making a home cooked meal…it takes commitment to do them all. But I’m managing. Mostly.
Sometimes I worry that my dinners are too simple to be worthy of a blog post. But then, I think about why I started writing here in the first place. To share the happenings in my kitchen. To keep a personal record of my journey with food. So I’m going to try worry less and post more.
Like I said there’s nothing complicated about these lettuce wraps. But ground beef seasoning is flavorful and easy to throw together on a busy week night.
Ground Beef Seasoning
Red pepper flakes
That’s it. I kind of just sprinkle by eye so experiment as you go to get the taste you want. Squeezing fresh lemons over the top seals the deal.
And as always, I use Greek yogurt instead of sour cream.
I found this breakfast casserole recipe (looks more like an egg pizza to me) during the holiday season, but never got around to making it until tonight. You’ll notice that I altered this recipe quite a bit from the original.
1. Preheat oven to 400 degrees.
2. Place a skillet over medium heat and add the ground beef. Break up the ground beef as it cooks, letting it brown completely. Season, drain fat and set aside.
3. Sautee onions, mushrooms, and peppers in olive oil until soft. Drain oil and set aside.
4. Unroll the pizza dough in the bottom of a 9×13 casserole dish.
5. Spread the sausage over the dough, then spread on the veggies.
6. In a medium bowl, whisk the eggs with the milk, salt, and pepper. Pour the egg mixture over the top of the casserole. Sprinkle with cheese.
7. Bake at 400 degrees for 20-25 minutes until the crust is golden and the eggs are set.
This was a lot of food for two people, but the leftovers will be good for the morning (real breakfast).
I promised myself that I wouldn’t go grocery shopping this week. Mission accomplished. I didn’t think this left me with interesting menu items, but last night I came up with something pretty tasty for being so basic.
That’s right. I made breakfast for dinner again. But this time, I kept the focus on the veggies and less on the fried. Couldn’t resist throwing in a couple pieces of bacon though.
While this basically just an omelet thrown into a lightly fried tortilla, my boyfriend made a simple cooking suggestion that really perfected the overall texture of this meal.
Instead of mixing the sauteed veggies into the eggs, I cooked the veggies around the edge of the pan with eggs in the middle. This helped the veggies to stay a little crisp, which was really nice.