Breakfast on the Run

Waking up to be at work at 4 a.m. is never fun. I don’t want to get up any earlier than I have to, and I don’t think someone would be able to eat a meal at that hour anyway. I still work in retail as one of my part time jobs. I just can’t get rid of it. I love merchandising and dressing manikins, changing the windows and setting the floor with new product. But I hate the early mornings. In my four years in the merchandising world I have become a pro at grabbing a quick breakfast for the road. I need a little something to start my day and get me moving when the rest of the world is enjoying their beds. Below are a few of my favorite go-to breakfasts on the run.

Breakfast on the Run

1. Hard Boiled Eggs

2. Greek Yogurt

3. Apple and String Cheese

4. Muffins

click for Pumpkin Muffin recipe

5. Banana and Protein Bar

6. Coffee

8Dec2013

Chicken Marsala

Posted in Recipes Reel by meganandeggs

If you have read my blog then you know that I love chicken cutlets. Here is yet another Italian necessity coming from the chicken cutlet itself. Chicken Marsala. Mangia.
Chicken Marsala

Chicken Marsala with Baby Broccoli, Mashed Potatoes and Shell Pasta

4-6 chicken breasts (thin sliced)
1 ½ cups Panko bread crumbs
1 egg or 1 cup milk
Salt, pepper, parsley, oregano
¼ cup olive oil
1 lb mushrooms, sliced
1 cup Marsala wine
½ -1 cup chicken stock

Mix Panko and seasonings together in a bowl and have milk or egg in a separate bowl close by. Heat oil in frying pan to high and then lower to medium heat. Dip each chicken breast in the milk or egg bowl and then into the Panko mix bowl. Make sure entire chicken is covered in Panko mix. Place directly into frying pan and repeat until all chicken is in pan. Once chicken begins cooking do not move breast around. The seasonings will fall off of the chicken breast leaving you with a non-breaded, non-seasoned chicken. Allow chicken to cook until the browning of the chicken starts inching to the top side of the breast. Then flip. Once all of the chicken is cooked thoroughly remove chicken from pan, turn heat up to medium-high and add sliced mushrooms flipping until both sides of mushrooms are browned. Add in Marsala wine and bring to a boil. Lower heat to a simmer. Cover and allow the wine cook out. Usually this takes 7-10 minutes on simmer. Add chicken stock, simmer for another 3-5 minutes and then serve over spaghetti or with mashed potatoes.

Pumpkin Muffins

This is a recipe that my mom has used for years. It is a Weight Watchers recipe that is easy enough for even a 6 year old to do, and something fun for kids to do as they can essentially complete the whole recipe on their own. My niece started making these when she was 6 making them fun by adding chocolate chips or dried cranberries into the batch. This is a healthy breakfast to grab on your way out the door or a simple dessert to bring to a weeknight dinner date.

Pumpkin Muffins with dried Cranberries

Pumpkin Muffins
1 box spice cake
15 oz Pumpkin pure
1 cup water
Mix all ingredients together in a large mixing bowl. Make sure all clumps of spice cake are out before adding any extra ingredients such as chocolate chips or cranberries. Bake as directed on the back of the cake box. The muffin recipe bakes for 25 minutes and makes two dozen muffins.

1Dec2013

Mushroom and Brussel Sprout Sauté

Posted in Recipes Reel by meganandeggs

2 Tbsp olive oil
2 cups brussel sprouts, halved
1 cup mushrooms, halved
½ onion, sliced
Garlic
¼ cup balsamic vinegar

1. Cut brussel sprouts and mushrooms in half. Marinate brussel sprouts in balsamic vinegar for half hour.
2. Heat oiled sauté pan on medium high.
3. Add in onions, garlic and brusel sprouts. Cook until sprouts are tender.
4. Add mushrooms and cover for 5-8 minutes.

Slow Cooker Honey Pork Tenderloin

Slow Cooker Honey Pork Tenderloin

1 lb pork tenderloin
¼ cup honey
2 cups vegetable broth
3 garlic cloves, sliced
2 Tbsp soy sauce
Rosemary
Oregano

Heat vegetable broth on stove top in small sauce pan and mix in honey stirring constantly. Wisk together and remove from heat. Place pork at the bottom of the slow cooker and pour honey broth mixture on top of the meat. Top meat with soy sauce and season with garlic, rosemary and oregano. Cook on Low heat for 7-8 hours. Remove tenderloin and let sit 5-10 minutes. Top with broth from slow cooker before serving.