So…we go to school. On Thursdays. 🙂
WJLA was very kind to invite me out to their News Channel 8 “Good Morning Washington” segment to talk about tips for de-stressing your school day. You can watch the video here.
If you’d like recipes for any of the items I made on the show, here they are:
1 carton liquid egg whites (16 oz)
2-3 whole eggs (to add yellow color, optional)
Salt and pepper to taste (the sausage is salty, so go easy)
1 chopped bell pepper
1 chopped sweet onion
12 count turkey sausage links, sliced
1/4 cup cheddar cheese for sprinkling
**Optional add-ins, other veggies, sriracha, mustard, turmeric, etc.
In a blender, combine the eggs, liquid egg whites, and any add ins. We like to use hot sauce and turmeric in ours. Blend to combine. Spray a 12 cup muffin tin heavily with cooking spray. Add the bell peppers, onions, and sausage evenly. Pour over the egg mixture to just slightly under fill the cups. They will puff up in the oven a great deal, so do not over fill. Top with a sprinkle of cheese. You will most likely have egg mixture remaining, it can be scrambled or made in to an omelette! Bake at 350 degrees for about 15 minutes or until firm to the touch. Depending on the toppings that you use, these egg cups are about 70-100 calories each.
5 cups of quick oats
2-3 T flax seeds (you can use chia if you prefer)
1 mashed banana
2 cups of applesauce (if you buy the unsweetened variety, these stay sugar free)
1 T cinnamon
1/4 t pumpkin pie spice
1 T baking powder
2 cups of milk
**Toppings of your choice: blueberries, chopped peaches, mini chocolate chips, dried fruit, nuts, etc.
Line two cupcake pans (this recipe makes 18) with cooking spray or muffin liners. Mix in any toppings you’d like to add. Fill each just slightly under the top (they don’t rise much) with oatmeal mixture. Add any additional ingredients (chocolate chips are best on top- you need fewer to convince the kids they’re in there!). Bake at 350 for 25-30 minutes until a toothpick comes out clean.
You can use your favorite stew recipe here….but this is mine
2 pounds beef stew meat
1 package baby carrots (or more, if you’re feeding my husband)
1 head of celery, cleaned and chopped
1 large white onion, chopped
1 package frozen peas
2 cups of chopped potatoes (I like red or fingerling so I don’t have to peel)
1 tsp thyme
1 bay leaf
(any other additions you’d like, rosemary, wine, worcester sauce)
Place in a gallon ziplock and freeze. When you want to eat, dump in the crock pot with salt to taste and 5 cups of beef stock. I know there are times on most crock pot meals but mine is always “Cook on low until you get home from whatever fresh heck your schedule looks like today”
Thicken with cornstarch (2T of starch and 2T cold water mixed to avoid lumps) for a nice gravy before eating 🙂