4 course meal for $15 at outback

                                                                      

Baked Eggs with Ham, leeks and Parmesan

I saw this recipe on Pinterest this morning and I had to try it.  I crave a hot meal in the morning, but don't always have the time to prepare it.  I had about 30 minutes to spare before work and decided to try this quick throw together breakfast.  Add your favorite ingredients in with 2 eggs and bake at 375 for 10 to 15 minutes.  By the time I was showered and dressed, it was time for breakfast.  The eggs were still runny which I prefer so I enjoyed this with a slice of toast.

My Ingredients:

2 large eggs

1 slice of sweet ham-cut into small strips

2 tablespoons chopped leeks

2 tablespoons fresh grated Parmesan cheese

salt and pepper

Falafel Crusted Sweet Potato Cakes

This was a tasty little experiment that ending up taking on a Spanish flavor that reminded me of  tostones.  (which I love)  I decided to top the cakes with some caramelized onions and chimichurri.  I didn't have a lot of time tonight so I microwaved the sweet potatoes and used store bought chimichurri. (do not over cook the sweet potatoes)  Total cook and prep time was about 15 minutes.  Two sweet potatoes made six cakes.


Ingredients:

2 medium sized sweet potatoes

splash of soy milk

1/2 cup of dry falafel mix

1egg white

salt and pepper

Mash sweet potatoes after cooking and discarding the skins.  Add milk, heavy cream or soy milk and salt and pepper.  Form into balls to make patties.  Toss in egg whites and then falafel mix.  Oil a medium sauce pan and cook over medium heat for 4 minutes on each side.  The flatter the cake, the crispier it will be in the end.

For the caramelized onions:

1 large onion

1 teaspoon butter

splash or two of lemon juice

Drizzle with chimichurri sauce once plated and topped with onions

Haricot Verts Wedge Salad

 

Iceberg wedge

Haricot Verts-or French green beans

Bacon crumbles

Blue Cheese Crumbles

Balsamic Dressing

Salt and pepper

London Broil Salad

click to enlarge

1/2 pound london broil


Leaf lettuce


Arugula


Blanched asparagus spears

1/2 cup crumbled gorgonzola cheese


3 slices pancetta-broiled for 3 minutes until crispy


red onion chopped lengthwise


1 avocado


Balsamic Dressing-my was store bought


Serves 2

click to enlarge

Ruben Flat bread

Refer to my last blog for the ingredients used for the toppings of the flat bread.  I used store bought flat breads but you could also use tortilla's.  Preheat oven to 375.  Use a pizza stone and cook crust only for 8 minutes or until crispy.  Add your toppings and cook for another 10 to 12 minutes.

Cabbage Stuffed Corned Beef

Preheat oven to 350 degrees.  Save yourself the trouble of making a whole corned beef brisket and just purchase some from the local deli.  I rarely ever have left over brisket when I do make corned beef and certainly not enough for this dish.  Use the large outer layers of the cabbage and be sure to cut the hard part off the ends.  Boil leaves in liquid until soft, about 2 to 3 minutes and transfer to a large paper towel to drain.  Mix together chopped corned beef, leek and sauerkraut while boiling the cabbage.  Keep the cheese and your dressing aside until you’re ready to roll the cabbage.  Roll cabbage tightly and tuck in both sides.  Place in a baking dish and tightly cover.  Cook for 30 to 35 minutes.

                                    

Ingredients:

1 head savoy cabbage

Small white bulb of leeks-chopped

1-1/2 cup sauerkraut

Chipotle Thousand Island

Swiss Cheese

2 cups corned beef brisket-fully cooked

Preheat oven to 350 degrees.  Save yourself the trouble of making a whole corned beef brisket and just purchase some from the local deli.  I rarely ever have left over brisket when I do make corned beef and certainly not enough for this dish.  Use the large outer layers of the cabbage and be sure to cut the hard part off the ends.  Boil leaves in liquid until soft, about 2 to 3 minutes and transfer to a large paper towel to drain.  Mix together chopped corned beef, leek and sauerkraut while boiling the cabbage.  Keep the cheese and your dressing aside until you’re ready to roll the cabbage.  Roll cabbage tightly and tuck in both sides.  Place in a baking dish and tightly cover.  Cook for 30 to 35 minutes.

                                    

Ingredients:

1 head savoy cabbage

Small white bulb of leeks-chopped

1-1/2 cup sauerkraut

Chipotle Thousand Island

Swiss Cheese

2 cups corned beef brisket-fully cooked

 

Chipotle Thousand Island

 

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