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Scrumptious Breakfast Recipe
Just like everyone else, I overdid it during the holidays. A little too much food, quite a few not-so-great choices and not quite enough exercise. But I 'm back in the swing and I started off the new year with a scrumptious and healthy breakfast on New Year's Day morning.
Here is a recipe from Simple Swaps for Huevos Rancheros. It's not something you can whip up in a couple minutes before dashing off to work. But we enjoyed spending extra time in the kitchen that morning and even cooked our own black beans. With a little planning, you can make the Ranchero Sauce the night before which would drastically reduce the preparation time.
This quick and tasty ranchero sauce is also fabulous with scrambled eggs or tossed with whole grain pasta for a south-of-the-border flair. And my version of Huevos Rancheros is likely to be much lower in calories than what you'll find at your favorite diner! We served our Huevos with fresh mango, black berries and sliced avocado - yum!
Makes 4 Servings
2 teaspoons olive oil
1 small yellow onion, chopped
1 tablespoon chopped garlic
1 (14-ounce) can diced fire roasted tomatoes
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
Ground pepper, to taste
1/2 teaspoon dried chipotle powder (optional)
1/4 cup chopped fresh cilantro
For each serving of Huevos Rancheros:
1 corn tortilla
2 tablespoons fat-free refried beans
2 egg whites
1 tablespoon shredded low-fat Cheddar cheese
For the sauce:
Heat the oil in a nonstick skillet. Add the onion and cook for about 5 minutes, or until softened. Add the garlic and cook for about 1 minute longer, but don't allow the garlic to brown.
Add the tomatoes, coriander, cumin, oregano, salt, pepper, and chipotle powder (if desired) and cook for a few minutes longer. Carefully transfer the sauce to the jar of a blender or the bowl of a food processor and blend or process briefly. The finished sauce should be a bit chunky. Stir in the cilantro.
To make one serving of Huevos Rancheros:
Warm the tortilla and refried beans and set aside.
Coat a small nonstick skillet with cooking spray. Add the egg whites and cook until nearly set, or about 2 minutes. Turn the eggs with a silicone spatula and cook for about 1 minute longer.
Place the tortilla on a plate and top it with the beans. Place the cooked egg whites on the beans. Top with 1/2 cup hot Ranchero Sauce and garnish with cheese and cilantro.
Makes 4 (1/2-cup) servings sauce (enough for 4 servings Huevos Rancheros)
Per serving (sauce only):
50 calories, 1 g protein, 6 g carbohydrates, 0 g fat (0 g saturated), 0 mg cholesterol, 2 g fiber, 53 0 mg sodium
Per serving (Huevos Rancheros):
18 0 calories, 14 g protein, 24 g carbohydrates, 3 g fat (less than 1 g saturated), 0 mg cholesterol, 4 g fiber, 53 0 mg sodium
To read Cheryl's latest blog entry, click here.