Tag: recipe

Quick and Easy Breakfast Wraps

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I. Am. Not. A. Morning. Person. I have dreams of swanning out the door gracefully each morning having exercised, enjoyed a fresh made healthy breakfast, and written a chapter of my book, accompanied by my dressed and cheerful preschooler, pausing to survey my spotless floors with a satisfied smile before pulling the car out of the garage 10 minutes ahead of schedule. In reality? Let’s just say I’m well-versed in picking my top two priorities, letting the rest go, and counting it a success if I’ve held my patience all the way through.

I’m not giving up on my dreams though! One of the best steps I’ve made towards that perfect morning is dealing with breakfast on the weekend so I don’t fall prey to a frantic swing through a drive-thru where my options are both generally unhealthy and a waste of my food budget dollars. This week in particular, I’m kicking off a fresh start on my weightloss journey, so I made a batch of my favorite breakfast wraps. With just a few minutes of assembly, I have five little packets of joy in the fridge, ready to help me get out the door on those busy work mornings.

Although you can easily make a single wrap if you have time in the morning, the recipe below makes 5 wraps to take you through a work week. It’s followed by step-by-step instructions and some options for alternative ingredients.

Quick Breakfast Wraps

5 tortillas
10 egg whites or equivalent
5 Tbsp crumbled bacon
5 Tbsp shredded cheese
Taco seasoning to taste

Scramble eggs with taco seasoning and divide into 5 portions. For each wrap, fill 1 tortilla with 2 scrambled eggs, 1 Tbsp bacon, and 1 Tbsp cheese. Tuck in the sides of the tortilla and fold over like a burrito. Roll each wrap in a piece of foil and fold each end over to seal. Store in fridge up to 5 days. To serve, heat in toaster oven on foil, or unwrapped in skillet.

How To Make:

First, gather your ingredients. This is where the wraps are so flexible! I use the Extreme Wellness High Fiber tortillas, but you can use any kind of tortilla or flatbread. You can use whole eggs or egg whites or egg substitute. Your fillings can also be varied. I use real bacon bits for convenience, but I’ve also made them with pre-cooked chopped turkey sausage. You could use diced ham, or turkey, or Canadian bacon, or even skip the meat completely to make them vegetarian. And the cheese! I opt for part-skim mozzarella to keep the calories low, but you could use cheddar, smoked gouda… any melty cheese would work. And the taco seasoning is optional too! I make my own blend to control the salt and keep the heat on the milder side for my family, but you could omit it, use garlic and herb Mrs Dash, just use a pinch salt, or use any favorite herbs. You could even add leftover veggies, but I would advise against it (or lots of fresh herbs) unless you’re making the wrap to eat right away. Generally, vegetables or herbs with a higher moisture content don’t store as well when you’re making the wraps in advance.

Once you’ve decided on your ingredient choices, you’ll need to cook your eggs. To keep my prep time to a minimum, I microwave mine in a heat-proof glass bowl. While I prefer the texture of skillet-cooked eggs to eat by themselves, I don’t find it makes a difference in the wrap, and I love that they basically cook themselves while I’m measuring out the rest of my ingredients! I use egg whites from a carton for these, so I measure out the equivalent amount to give me 2 eggs’ worth per wrap and pour into my glass bowl sprayed with cooking spray. Then I stir in the taco seasoning. I rarely measure this, but for this batch I used 1 level teaspoon.

Seasoning eggs

Once the seasoning is blended in, microwave for 3 minutes.

While the eggs are cooking, on a large cutting board set out your 5 measured portions of bacon and cheese, leaving room for the eggs. Then, tear off 5 pieces of foil and set those and your tortillas to the side.

When your eggs come out of the microwave, be warned – they will only be partially cooked, and all of the seasoning will have concentrated into the cooked portion. This looks odd, but don’t worry a bit – with a spoon or whisk, just stir in a chopping motion to break up the cooked egg .

Partially cooked eggs

Put the eggs back into the microwave for 2 more minutes. When you take them out, they should be very slightly undercooked. With your whisk or spoon, stir and chop the eggs into small pieces. The seasoning will now be well-distributed, and the residual heat will finish cooking the eggs by the time you’ve finished stirring them. Overcooked microwaved eggs get a rubbery texture and a not-so-appealing grey tinge, so adjust the cooking times as needed for your microwave.

Turn the eggs out onto your cutting board and divide into 5 portions. Eyeballing is fine here – no need to spend extra time weighing or measuring. That’s a whole extra 2 minutes you can sleep work out in the morning!

 I do recommend portioning them out like this rather than scooping from the bowl, since it allows the eggs to cool faster and keeps your last wrap from being a lot smaller than the rest. When your board looks like the one pictured above, you’re ready to wrap!

For each wrap, lay a tortilla on a piece of foil. In the center, add an egg portion and sprinkle with your measured bacon and cheese.

Tucking in the sides, fold your wrap over like a burrito. Wrap snugly in the foil, folding each end over and crimping to seal. Although you could use waxed paper or plastic wrap, I recommend foil because I heat these in my toaster oven. Remember – my goal is to get out the door as quickly as possible, and I generally eat these on the road if I’m commuting or as soon as I get to my local office. I don’t want to have to transfer them to a separate container for heating and then re-wrap them to be able to eat on the go! Instead, I run to the fridge a few minutes before time to go, pull out a wrap, toss it on the toaster oven on the highest toast setting, and finish getting ready. Then I just have to grab it (carefully) and tuck it in the side of my lunch bag with a napkin.

I hope you enjoy these! What would your ideal flavor combination include? And, what are your secrets for a smooth, orderly morning? I recently finished another project I’ll be sharing soon – I finally conquered the clutter of our “get out the door” items so my breakfast doesn’t get cold while we’re scrambling for backpacks and folders and keys!

2 Ingredient Dough Pepperoni Pizza – Fast, Easy, Delicious!

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  1. I first experimented with this method because I was looking for a healthier pizza option that was 1) fast, 2) easy and 3) really, really good. No sad, cardboardy frozen “diet” pizzas allowed here! This was an instant hit!!

It’s chewy, has a delicious, slightly sourdough flavor, can be flavored a million different ways, and cooks up perfectly every time. It’s husband and preschooler approved, and gets us to the dinner table (or couch, for movie nights) faster than ordering delivery.

To jump straight to the recipe, click here. For step-by-step directions, read on!

First get your ingredients ready.

You’ll need self-rising flour and plain, fat-free greek yogurt for the crust. If you don’t have self-rising flour, you can make your own! For each cup of self-rising called for, substitute 1 cup all-purpose flour plus 1 1/2 tsp baking powder and 1/4 tsp salt. I’ve made it both ways and found no difference, but I keep self-rising on hand now because it’s just faster (and we make it that often). For tools, you need a bowl, a spoon (and a whisk, if you want to break up any lumps in the flour first), measuring cups, and extremely clean hands. An eager-to-cook preschooler can also be a delightful kitchen accessory!

Dough ingredients

First, turn your oven to 450 degrees. Then measure your flour into the bowl. I use 1 1/2 cups of flour to 1 cup of yogurt. You can do a 1:1 ratio instead, but I’ve found the extra flour really enhances the texture of the crust and does not have a significant impact on points if you’re counting those. Before you measure the yogurt, be sure to pour off any standing liquid in the container. This is important – don’t try to stir it in first! You want the thickest part of the yogurt. Add the yogurt to the bowl and stir to combine.

Mixing dough

When the dough is beginning to stick together, add a little extra flour to your hands and form it into a single ball (or disc, it really doesn’t matter). Dust your work surface with a bit more flour and put your dough onto it. Knead the dough by pressing and turning for about 5 minutes or until it’s smooth. If it’s extra sticky, add a bit more flour to hands and counter. If it’s too crumbly, sprinkle a little water or add an extra dab of yogurt.

Dust your rolling pin and roll out the dough into a circle (or, as I prefer, a “rustic” circle, meaning a slightly uneven artsy “get dinner moving quickly” shape). You want it fairly thin, and about the size of a large pizza pan. Make sure your pan is very nonstick or is well-sprayed (I do both). Then, transfer the dough to the pan. A great way to do this is to lay it over the rolling pin and pick up the pin so your pizza dreams don’t flop to your perhaps not so food-grade floor.

Knead and roll

Use your fingertips to “bounce” over the dough, stretching it out a bit and making little divots (to better hold the sauce later). If you make a hole, just pinch it back together!

Press dough on panPut in the oven and prebake for 5 minutes. You just want it to be slightly firm, but not golden or browned at all. Take it out and set it aside while you finish assembling your toppings.

Pizza toppings

You can really get creative here, but I would recommend always starting with the pre-baked crust regardless of your topping combos. (BBQ chicken is our second favorite!) Brush or spoon your sauce over the crust, leaving a little bit uncovered around the edge. I prefer less sauce, so I use 1/3 of a cup, but you can use as much as you like. Next, layer on 1 cup of shredded mozarella, evenly distributing. Then add the pepperoni (I use 80g, but you can do more or less). Because we use turkey pepperoni, and it seems to curl more as it cooks, I stack them and cut them in quarters first. This also makes it easier to get plenty of peoperoni in every bite! Finally, for a super-cheesy finish, sprinkle 1/2 cup of shredded cheddar-jack over the top.

Ready to bakePop that beautiful thing back into the oven for 10 minutes, throw together a salad (or, in my case, a bag of frozen broccoli in the microwave) and you have dinner! Your oven time may vary slightly, but you want to see golden brown edges and evenly melted, slightly browned cheese. The pizza will have shrunken a bit as the dough has risen.

Perfectly cookedCut in 8 slices and dig in!

I’d love to hear from you in the comments- what are your favorite sauce/topping combos? Are you spicy-peppers-to-the-max, plain cheese, ham-and-chevre-with-a-honey-drizzle? The sky’s the limit!

Heidi’s Pepperoni Pizza

Crust:
1 1/2 cup self-rising flour (plus more set aside for kneading and rolling)
1 cup fat-free plain greek yogurt.

Sauce:
1/3 cup of any marinara sauce
80 grams turkey pepperoni
1 cup shredded part-skim mozarella cheese
1/2 cup shredded cheddar-jack cheese

Directions:
Add yogurt to flour in a bowl (drain liquid from yogurt before measuring). Stir to combine, then dust your hands with additional flour and press dough into a single ball. Turn dough onto a floured surface and knead for approx 5 minutes, pressing, folding, and turning dough until it’s smooth. Roll dough fairly thin into a circle and transfer to a well-sprayed pan. Bake at 450 for 5 minutes.
Remove crust from oven and brush with sauce, leaving a bit of the edge bare all around. Evenly cover with the mozarella, then add the pepperoni pieces. Finally, sprinkle the cheddar-jack cheese over the top. Bake for an additional 10 minutes or until the edges are golden brown and the cheese is melted and bubbly. Cut into 8 slices to serve.

Sliced and readyReturn to top

By the way, I’ve provided links below to some of the items I use and love in my kitchen constantly (I think I got the rolling pin and mixing bowls from our wedding registry 13 years ago and they are still going strong!). These are affiliate links, meaning if you use them to make a purchase, I get a small commission at no extra cost to you.

OXO Softworks Rolling Pin: https://amzn.to/2IO3MZ9

OXO Non-skid 3qt Mixing Bowl: https://amzn.to/2uiiPqJ

Farberware Measuring Cups: https://amzn.to/2INVWyD

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