5 Minute Avocado and Turkey English Muffin Sliders

BigOven - Save recipe or add to grocery list

Yum

Think you're too busy to eat breakfast? These 5 Minute Avocado and Turkey English Muffin Sliders will convince you otherwise.

CourseBreakfast

Servings	Prep Time
1	3 minutes

Cook Time

1 1/2 minutes

Servings	Prep Time
1	3 minutes

Cook Time

1 1/2 minutes

5 Minute Avocado and Turkey English Muffin Sliders

Yum

Think you're too busy to eat breakfast? These 5 Minute Avocado and Turkey English Muffin Sliders will convince you otherwise.

CourseBreakfast

Servings	Prep Time
1	3 minutes

Cook Time

1 1/2 minutes

Servings	Prep Time
1	3 minutes

Cook Time

1 1/2 minutes

Ingredients

1 Whole wheat English muffin halved
1/2 avocado
1/2 slice Tomato
1/2 slice Thinly sliced Turkey breast, low-sodium
2 leaves Kale
1/2 Tbsp Feta

Servings:

Instructions

Turn your oven's broiler on, making sure your oven rack is directly under the broiler.
On a sheet pan, place the English muffin halves. Set aside.
In a small bowl, mash the avocado with a fork. Place mashed avocado evenly on both slices of the English muffin halves.
Top the English muffin halves with remaining ingredients: turkey breast, kale, tomato, and feta cheese.
Place the baking sheet into the oven. Broil for 1 1/2 minutes and watch VERY carefully so that the toppings don't burn.
Remove from the oven, plate and serve!

Recipe Notes

Please note, toppings can be added as desired - my measurements reflect the most I could fit onto each English muffin half without ingredients spilling over or falling off.

Share this Recipe

Egg Cheese and Red Pepper Quesadilla

Egg Cheese and Red Pepper Quesadilla

Yum

These egg cheese and red pepper quesadillas will get you excited about your first meal of the day! Plus, they take less than 30 minutes to make.

CourseBreakfast

Servings	Prep Time
2 quesadillas	5 minutes

Cook Time

25 minutes

Servings	Prep Time
2 quesadillas	5 minutes

Cook Time

25 minutes

Egg Cheese and Red Pepper Quesadilla

Yum

These egg cheese and red pepper quesadillas will get you excited about your first meal of the day! Plus, they take less than 30 minutes to make.

CourseBreakfast

Servings	Prep Time
2 quesadillas	5 minutes

Cook Time

25 minutes

Servings	Prep Time
2 quesadillas	5 minutes

Cook Time

25 minutes

Ingredients

4 tortillas fajita-sized
2 large eggs
1 Tbsp Milk
1/2 Red pepper sliced
1/3 cup Cheddar cheese shredded
1 Tbsp Salsa
1/2 tsp cilantro
2 Tbsp olive oil
Salt and pepper to taste

Servings: quesadillas

Instructions

Preheat the oven to 400 degrees F. Place the red pepper slices on a baking sheet. Once the oven is heated, place in the oven for 15 minutes.
While the red pepper slices are roasting, whisk together the eggs and milk. Pour into a non-stick pan and heat over medium-high heat. Sprinkle with salt and pepper.
As eggs begin to solidify, push eggs from outer side of the pan towards the center. Move around the pan until eggs are cooked through. Remove pan from heat.
Scoop half the eggs from the pan and place on top of one of the tortillas. Add red pepper slices (be sure to remove from the oven if you haven't already!), salsa, cheese and cilantro. Top with the other tortilla and you have your first quesadilla. Repeat this for the second tortilla.
In a medium pan, heat a Tablespoon of olive oil. Add one of the quesadillas. Heat each side for approximately 2 minutes on medium-low heat or until cheese melts. Remove and plate. Repeat with the second quesadilla.

Share this Recipe

January 3, 2017

5 Ways to Make the Most of Almost Bad Bananas

Bananas are one of the most popular fruits on the planet. They are convenient, affordable, and rather tasty. They also offer up a variety of nutrients your body needs for good health – fiber, folate, magnesium, and potassium, just to name a few. But despite all their good, they do have one major flaw – at least in my house – they turn brown.

For my kids, brown spots often make bananas inedible. So instead of letting them go to waste, I freeze them so I can use them up in other great tasting recipes. You see, bananas that are about to go bad make perfect additions to a variety of recipes.

Not quite sure how to make the most of your almost bad banana? Here are 5 ideas I found across the web:

Smoothies. Frozen bananas are a smoothie staple. They boost the creaminess, keep things chilly and add those beneficial nutrients to your glass. For a recipe both adults and kids alike will enjoy, check out this Blue Banana Smoothie recipe from the Academy of Nutrition and Dietetics.

Banana Pops. Here’s another simple way to use up those frozen banana slices! All you’ll need are a few pretzel sticks, your frozen banana slices, and a little bit of melted chocolate. Other topping ideas? Why not yogurt, peanut butter, nuts or oats? For this recipe and even more frozen banana inspiration, check out this post from PopSugar.

One ingredient ice cream. This was seriously all the rage a couple of years ago. Simply puree your frozen bananas in a food processor and viola! Banana ice cream. Of course, you don’t have to stop there. Just think of all the great add-ins you could incorporate! Get the recipe and nine other great ideas from the Kitchn.

Make banana oatmeal cookies. Here’s another fun way to use up those frozen bananas. Plus, you probably have the other ingredients you need on hand. Banana oatmeal cookies not your thing? That’s okay – this Buzzfeed article features more than just the cookies.

Chocolate covered frozen banana bites. Yes, chocolate covered banana bites are a thing and they sound amazing. Featured in this recipe round up at Prevention.com, these chocolate covered frozen banana bites are a mixture of frozen chocolate, bananas, and wait for it… peanut butter! Need I say more?

What’s your favorite way to enjoy almost bad bananas? Visit my page on Facebook and share your ideas with me! I’d love to hear from you.

December 28, 2016

5 Ways to Tackle Stress in the New Year

Let’s face it. The new year ahead can be intimidating… especially if the year before it was down right lousy. But the unknown doesn’t have to stress you out. And less stress means you can approach life and food with a little more confidence and a lot less fear.

I want 2017 to be your best year yet, so I asked my friend and colleague Lisa Carpenter, M.A., L.P.C., founder of Center of Hope Counseling, to share her top tips for reducing stress. Here’s her go-to’s for stress relief:

Yoga. Psychology Today suggests that, “yoga, meditation, and other mind-body practices train your body and mind to be able to cope with stress better and improve overall health and well-being.”

Laugh it off. Laughter releases endorphins which make your body go into “happy” mode, it also decreases levels of cortisol, a stress hormone.

Listen to music. Listening to calm or upbeat music can quickly change your mood. Calm music can reduce cortisol and upbeat music will tempt you to dance, also a way to reduce stress.

Go outside. The University of Minnesota suggests that being in nature or even viewing scenes of nature can help reduce stress and contribute to overall health and well-being. It also claims that, “Because we are genetically programmed to find trees, plants, water, and other nature elements engrossing, we are absorbed by nature scenes and distracted from our pain and discomfort.”

Connect with a friend. Going out for a quick coffee or tea or even just having a conversation on the phone with a friend can help reduce stress and distract you from the triggering stressful event.

If you are feeling stressed out now or at any point in the future, consider giving one of these stress reducing techniques a try.

I work with Lisa out of her office space in downtown Mt. Pleasant and I would love it if you visited her Facebook page and gave it a like. Thanks guys – you’re the best!

December 28, 2016

My Top 10 Recipes of 2016

Can you believe the end of 2016 is upon us? I can hardly believe it, but it’s true! Another great year of encouraging people to approach food with confidence has passed and I’ve loved every moment of it. As I reflect on the year, I can’t help but think about all the fun new recipes I’ve added to my collection. Curious which ones were the most popular? Here are my top 10 recipes of 2016!

Blackberry and Cantaloupe Parfait

Who knew blackberries and cantaloupe paired so well together? This parfait makes for a super easy early morning breakfast or, if you pare down the serving size, an excellent afternoon snack.

White Chicken Chili

Chili is a favorite cold-weather meal at my house. This white chicken chili is a little milder than a more traditional bowl, but still loaded with protein and flavor.

Pumpkin Spice Yogurt Dip

Pumpkin spice always seems to be a hit during the fall season and this dip makes it easy to enjoy all year round. I used the Prepara apple splitter to evenly slice up apple wedges for easy dipping. My kids loved it!

Roasted Carrots with Lentils

If you love roasted vegetables, this recipe is sure to be a new favorite. The carrots are sweet and tender, the lentils are savory and crunchy, and the ricotta cheese brings it all together.

Turkey Quinoa Soup

I hosted two holidays this year – both Thanksgiving and Christmas! In both instances, I had meat for days. Having helpful soup recipes like this one on hand can help ensure that none of that great food goes to waste.

Pesto Parmesan Flatbread

If you’re looking for a quick and easy lunch, this pesto Parmesan flatbread is sure to fit the bill. It only takes a few minutes to prep and cook.

Roasted Veggie Quinoa Bowls

Another quick and easy dinner option, this recipe for roasted veggie quinoa bowls is another great way to use up leftover holiday vegetables. It’s also super satisfying and works great on a meatless Monday sort of day.

Brussels Sprouts with Walnuts, Feta and Honey

Take your Brussels sprouts from ‘blah’ to ‘ah’ with this easy twist. The feta and honey add great flavor and the walnuts add a great crunch. Your guests will love this side dish at any meal you serve.

Black Bean Quesadillas with a Peach, Plum, and Avocado Salsa

Another crowd favorite, this black bean quesadilla recipe is adult and kid-friendly alike. Serve with the salsa for a unique flavor combination or serve it as-is for a more simple meal time option.

Chicken Breast Stuffed with Pears, Blue Cheese and Brussels Sprouts

My husband and I often eat lunch together and use that opportunity to try dishes that we know our kids may not be super excited to try. Although this recipe isn’t necessarily kid-approved, I love that it made it on to our top ten list. It’s a fun twist on traditional chicken breast and provides yet another way to boost its flavor.

I hope you’ve enjoyed all of these recipes as much as I have! I look forward to sharing new recipes with you throughout 2017.