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Stuffed Breakfast Peppers — What's Cooking, Mexico?

Stuffed Breakfast Peppers — What's Cooking, Mexico?
I have mentioned before that for me breakfast is the most important meal of the day because: 1) my parents always made me eat breakfast before school, even if that meant waking up at 5:00 am when my first class was at 7:00 am, and 2) the health benefits of starting your day with a delicious meal are many. However, there doesn’t seem to be as many ideas for breakfast as there are for lunches and dinners out there. That’s why I am always trying to come up with new things to make my breakfasts more exciting. Because, let’s face it, if your breakfast is not exciting, it is easier to skip it or opt for a less healthier option at the drive-thru or doughnut shop. Here I present to you these healthy and delicious bell peppers stuffed with Huevos con Chorizo. Stuffed Breakfast Peppers Author: Ben Recipe type: Breakfast Cuisine: Mexican Serves: 3 Pre-heat oven to 350°F. ¡Buen provecho!

Related:  ChorizoEggsLunches

Tilapia with Chorizo, Tomato and Butter Bean Mash I have been cooking with quite a lot of fish recently. My youngest loves it and my eldest will eat it, so long as it is a white fish. I used tilapia as it was the only white fish I had in, but you could actually do this with any fish of your choice. It was great served with the butter bean mash. Bacon,egg,avocado & tomato salad Welcome! If you want to lose weight, gain muscle, increase energy levels or just generally look and feel healthier you've come to the right place. Here's where to start: Visit the Start Here and Primal Blueprint 101 pages to learn more about the Primal lifestyle.

Eggs and Tomato Breakfast Melts I'm in love with these easy open faced breakfast sandwiches made on a whole wheat English muffin with egg whites and scallions, then topped with heirloom tomatoes and melted cheese - mmm! Tomatoes, eggs and scallions are always a winning combination for me - especially now when summer tomatoes are at their sweetest! If you can't find heirloom tomatoes, red grape tomatoes or cherry tomatoes would be just as great. Eggs and Tomato Breakfast Servings: 4 • Size: 1 breakfast melt • Old Points: 3 pts • Weight Watcher Points+: 4 pt Calories: 160 • Fat: 5 g • Carb: 16 g • Fiber: 3 g • Protein: 15 g • Sugar: 4 g Sodium: 329 mg (without salt) • Cholest: 8 mg Ingredients:

Recipes: Jersey Royal and Chorizo Tray Bake Prepare Ahead Clean the potatoes but don’t peel them as most of the vitamins, minerals and fibre are on the skin. Outside Jersey Royal season, try new potatoes instead. Instructions French Toast Egg-in-a-Hole Whenever I’m out to brunch, or even if I’m making it at home, I have a really hard time choosing between sweet and savory. Luckily, I’ve got a special — yet weekday-ready — breakfast that’s both, and pretty much perfect any time of day. This tasty recipe combines two favorites into one: egg-in-a-hole and French toast! For ease, the recipe is baked, so no need to stand over a hot stove. And with a parchment lining on your baking sheet, cleanup is a snap.

A Two Bite Breakfast: Bacon & Eggs in Toast Cups * Updated post from archive: Originally posted March 29, 2009 If you where to ask me what is my favorite meal of the day without a thought my response would be breakfast! I love breakfast! Warm barbecue chicken and chorizo salad Homemade © J Sainsbury plc 2016 Ingredients 1 tablespoon olive oil2 tablespoons white wine vinegar1 garlic clove, crushed2 tablespoons fresh tarragon, chopped4 skinless, boneless chicken breasts, cut into chunks40g chorizo, thinly sliced70g rocket250g cherry tomatoes, halved4 dollops Hellmann's Real MayonnaiseFreshly ground black pepper Huevos Rancheros-Inspired Chopped Salad All the great flavors the classic Huevos Rancheros dish is known for have been combined to create this chopped salad that’s packed full of protein and fiber. Substitute queso fresco for pepitas or extra avocado, if desired. Ingredients 1 can (15-ounce or 425 grams) black beans, rinsed and drained1 cup (240 ml) cherry tomatoes, halved1 ripe avocado3 tablespoons (45 ml) olive oil vinaigrette dressing 1/3 cup (80 ml) crumbled queso fresco or feta cheese, divided1/4 teaspoon (1.25 ml) kosher salt, divided6 cups (1440 ml) romaine lettuce, thinly chopped1 teaspoon (5 ml) olive oil4 large Eggland’s Best eggs1 cup (240 ml) thin tortilla strips* Directions Combine beans, tomatoes, avocado, dressing, two tablespoons cheese and 1/8 tsp salt in a bowl, stirring to combine.

Grilled Cheese with Pesto Grilled cheese with pesto. Do it, and you won’t regret it. Even my 84-year-old grandma who literally wrote a cookbook about delicious appetizers thinks this combo is the bee’s knees. I always use Tillamook Extra Sharp cheddar cheese and my mom’s homemade bread (which she sells at the Corvallis Farmers’ Market on Saturdays). While the food-processor method for making pesto does the trick, I’ve been having fun chopping everything with just a big knife, kinda like in this video by Tiger in a Jar (though not quite so pretty). Individual chicken and chorizo lasagnes Homemade © J Sainsbury plc 2016 Ingredients 1 red pepper50g chorizo ring, diced150g chicken breast, diced1 shallot, thinly sliced1 celery stalk, finely diced1 garlic clove, minced200g cherry tomatoes, halved35ml white wine15g fresh basil, torn25g unsalted butter25g plain flour250ml semi skimmed milk1 bay leaf125g ricotta4 lasagne sheets15g parmesan, grated