I love lazy breakfast on Saturday’s. I drink a lot of coffee and work through the week of DVR that usually never leaves me sad. I don’t always get a lazy Saturday, but when I do, I really do enjoy them. I usually also try to make a nice breakfast on Saturday’s because it’s the ONE day of the week that I don’t HAVE to be anywhere at a certain time. M-F = work. Sunday =yoga so Saturday is MY morning day.
You’ll love this recipe because it’s super simple, takes no time to get ready, and using sweet potatoes gives you some health benefits that traditional hash browns don’t offer. Sweet potatoes are FULL of healthy good things, making them an excellent breakfast choice to start your day right. Vitamins A and C, along with calcium, folate, and beta-carotene are just a few of the ‘good things’ that are in sweet potatoes. I’m a big fan in case you couldn’t have already guessed!!! These are minimally processed, keeping the maximum ‘good stuff’ in them. I also don’t feel so guilty about eating these and a little goes a long way.
20 min. to prep + cook time
- 4 cups shredded sweet potatoes (about 2 medium potatoes)
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 2 tablespoons oil
- Peel and remove skin from potatoes.
- Shred sweet potatoes using a box grater or other chopping mechanism (I have a box grater handy).
- Wash some of the starch from the potatoes soaking them and rinsing them three times.
- Dry as much as possible on paper towels.
- Pre-heat a skillet on medium.
- Add oil, garlic, and onion to pan.
- Cook until translucent, about two minutes.
- Add potatoes, salt, and pepper, and cook on medium for about 15 minutes, stirring often or until the hash browns are soft.
- Serve hot with eggs or other delicious things.
Bacon Breakfast Bake
I participate in Foodie Pen Pals and I love it! It’s really fun! Just like pen pals before email, foodie pen pals is organized by Lindsay at the lean green bean. Thanks for organizing this! Foodie Pen Pal is an amazing program where bloggers (non-bloggers too) connect and each send to each other some foodie love!
My pen pal this month was Josette and she sent me some amazing cookie mix and snack food! I cannot wait to try the dump cookie mix, I need to get some pretzels and chips to make them. The snack mix is delicious!
If you want to become a foodie penpal, check it out and learn more about it. It’s a great way to connect with other bloggers, check out some of the awesome eats, and have a little fun shopping for your own eats to send to someone. I sent my pen pal two kinds of homemade granola and some energy chunks this month and hope she enjoyed them!
Interested in participating with us? Here are some of the dirty details!
-On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.
-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal!
-The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!
-You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)
-Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month.
-Foodie Penplas is open to US & Canadian residents. Please note, Canadian Residents will be paired with other Canadians only. We’ve determined things might get too slow and backed up if we’re trying to send foods through customs across the border from US to Canada and vice versa.
Protein. Fiber. Taste! PERFECT! These were an experiment turned happy surprise for a quick lunch one day. I’ve been craving fish lately (omega 3’s perhaps) but didn’t want to head to the grocery store since I was in a rush. I did have some tuna in the cupboard, and the black beans were next to it, so I considered it was a match made in heaven. I pan fry these to give them a nice crust on the outside and they are a “looser” mix burger so they might not hold together if put under big pressure (like hands in a bun) so be prepared. I baked a batch too and didn’t like them as much. You are welcome to do what you like, it’s your kitchen!
You’ll love these because not only are they healthy, they are filling and easy to make. They freeze like magic and can keep to just grab and go in the mornings. If you pack your lunch like I do almost every day, these are great because you grab one in the morning, it thaws in your lunchbox, and just zap it in the microwave for a fast lunch (or slow lunch). I make a batch and then freeze them for a few hours on a plate (single stack) and then put them in a freezer bag for the week ahead.
10 min. + cook time
makes three good sized patties or four smaller patties
- 1 can tuna, drained
- 1 can black beans, drained
- 1/4 cup onion, finely chopped
- 1 teaspoon minced garlic
- 1 teaspoon of all purpose seasoning of your choice
- hot sauce
- Combine all ingredients in a bowl.
- Use a potato masher or equivalent, to beat the mixture and break up the beans.
- You could use a food processor but I don’t have one of those.
- The mix should be coarse still but not totally pulverized into baby food.
- Pre-heat saute pan with some olive oil or spray.
- Form three patties (for burger sized patties) and cook for about 5 minutes on each side until golden brown and heated through.
- Serve hot!
- You can also bake these: 350 degree oven for about 15 minutes.
I make them and freeze them individually for quick lunches.
After cooking them, wrap individually in waxed paper (parchment is fine) and free in a freezer bag.
To heat, remove from paper, put on a plate and microwave for 1-2 minutes for a fast meal.
Greek Turkey Meatloaf
Low Carb Stuffed Peppers
Since there’s never enough hours in the day, I’m gently reminding you to take some time for yourself! You’re worth it!
After a recent storm, I headed out to capture some of the mid morning sun. The sun was beginning to warm and melt the snow, but it was casting a beautiful, crystal effect on everything.
I think you’ll really enjoy this meatloaf. I had not planned on greek anything for supper, but as I stood in front of my fridge with the clock heading towards 8 p.m. (wonky schedule and all), I scanned the shelves: fresh ground turkey–check, olives–check, herbed feta–check. Necessary ingredients–egg, breadcrumbs, onion, etc…–check. Add in about 5 minutes of motivation to form the mix and then walk away for 30 minutes to do something else–check, check, check! I can get meatloaf on my plate because I form a skinny meatloaf log. Put the loaf pan away! Get out a cookie sheet (and silpat) and form a thinner log for faster cooking. Not rocket science. I promise.
You’ll love this if you already dig salty olives, feta, and like the fact you can get some lean protein in your body. This meatloaf made great leftovers that I made quick work of the rest of the week. I was feeling extra yucky (if you follow me on fb you know i hadn’t slept in over 2 weeks–insomnia is a real bummer), I tossed on a package of frozen butternut squash for a one dish meal. 30 minutes later, my supper was ready and almost everything was right with the world.
15 min. prep + 30 min. cooktime
- 1 lb. ground turkey
- 1/2 cup chopped onion
- 1/2 of a bell pepper, finely chopped
- 1 tsp. garlic
- 1 tsp. thyme
- 1 tsp. rosemary
- 1 egg
- 1/2 cup breadcrumbs
- 1/2 cup chopped black olives
- 1/2 cup feta (I used herbed)
- 3 tablespoons balsamic vinegar
- Pre-heat oven to 350 degrees F.
- Combine all ingredients in a mixing bowl and mix lightly until combined well.
- Form into a loaf, a long snake on a baking sheet that has a silpat or is sprayed with non-stick spray.
- Bake approximately 30 minutes or until cooked through.
Sprinkle with feta and serve with mediterannean orzo
Need more 30 minute inspiration?
Quick & Easy Korean Beef
Parmesan Crusted Grilled Cheese