Egg McMuffins are never going to be healthy, but they are about the most delicious breakfast ever. I found a recipe on Pinterest to lighten them up a little bit, and made a batch of them to freeze and take to work for a quick breakfast. They’re still not *great* for you, but at about 240 calories, they aren’t as awful as their fast food counterparts! This can be made with egg whites only if you’d rather, and any kind of cheese you like. American seems to melt best, though.
So after a year in which my exercise levels dipped dramatically and possibly some holiday over-indulgence, I took the plunge and joined Weight Watchers. Gotta lose some lbs! This was the first meal I cooked for which I was actually conscious of points, etc. We thought it was quite good (though the chicken ended up being a little cold due to poor timing on my part), and would definitely make the sauce again. It would go well with fish, too. This was a Cooking Light recipe, and I made it with a side of sauteed peppers and sweet potato fries.
Roast beef is probably my favorite Christmas dinner. We don’t have beef too terribly often, and it’s always so festive! Aside from a kerfluffle involving the meat thermometer counting backwards, it was relatively simple to make, too…and came out perfectly! Definitely a keeper. This is a modified Food Network recipe.
Last minute edition to our Christmas dinner, but a fun one! They came out well and were a nice compliment to the roast beef.
I have to admit that in three holiday meals this year, I’ve made scalloped potatoes every. Single. Time. I just love them. Especially given that I’m not the world’s biggest fan of spuds, this is a winner. This is a Cooking Light recipe I got years ago. I’ve always made it as-written, and am always happy with it.
Pie is the one dessert I can’t stay away from in any circumstance. I really do like apple, and prefer dutch. This one was pretty good, though I felt the topping ended up too crunchy…I think tenting the pie in the last 10-15 minutes, or maybe a smidge more butter might have prevented that. I would make it again and try to adjust. I did a braided crust since this was our Thanksgiving pie (I’m a little late to the party posting this!), and it puffed up quite well and I thought really added a nice layer. We used a mixture of Fuji and Jonagolds which we had picked ourselves for this, and they were great…I think you could use any apple, really.
I really heart stuffed mushrooms. They’re easy, portable, and you can stuff them with just about anything. I brought these to a holiday party this year and they seemed to go over well. The only change I would make is choosing a stronger sausage…though I picked Italian, it was a chicken sausage and I thought the mushrooms could use a bit more kick than this really provided.
I found this on a blog called Sweetsugarbean.com, which I landed on after sorting through what I felt were twenty-bajillion mushroom filling suggestions!