Healthy, One-Skillet Breakfast Pot Pie

Comfort food is the best food. This recipe uses just one skillet, has very little fat and tastes amazing. Feel free to use diced sweet potatoes instead of butternut or using store bought sausage instead of making your own. With its crackling crust and creamy filling, this hearty dish is perfect for breakfast-for-dinner.

Ingredients (serves 6):

2 teaspoons canola oil

1 recipe turkey breakfast sausage (recipe follows)

1 ½ cups butternut squash, peeled and cubed

1/3 cup diced white onion

½ cup diced green bell pepper

½ cup diced red bell pepper

1 cup white mushrooms, sliced

1 Tablespoon flour

1 ½ cups fat free half and half (or milk)

½ teaspoon salt

½ teaspoon freshly cracked black pepper

3 sheets phyllo dough (thawed if frozen)

Butter flavored cooking spray

Directions:

Preheat oven to 350 degrees F. Pour the oil into an oven-safe, deep 9 inch skillet and heat on medium.

Add in the breakfast sausage and cook, breaking up with a spoon, until browned. Add in the squash, onion, peppers and mushrooms. Cook, stirring often, until the veggies are starting to brown along the edges.

Sprinkle the flour over the mixture and stir it in. Add the half and half, salt and pepper and bring to a boil. Reduce heat to low and cook 5 minutes.

Place one sheet of phyllo dough over the skillet and spray with cooking spray. Repeat with the remaining two sheets of phyllo. Pull the edges in so that the phyllo doesn’t hang over the edge of the skillet and spray with cooking spray one more time. Cut several vents into the top of the dough.

Place the skillet in the oven (I like to put it on a baking sheet first to prevent any drips) and bake for 35 to 40 minutes or until the phyllo is golden brown and the sides of the skillet are bubbling. Remove from the oven and let cool for 10 minutes before serving.

Turkey Breakfast Sausage:

Ingredients:

1 pound ground turkey breast

2 Tablespoons fat free half and half

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 ½ teaspoons rubbed sage

½ teaspoon dried marjoram

½ teaspoon dried thyme

Pinch of grated nutmeg

Pinch of red chile flakes

Directions: Mix all ingredients in a bowl. Cover and refrigerate for at least one hour to let the flavors blend.

Summer Vegetable Gratin

This may be one of the best things I have ever made. Just the aroma of the garlic and herbs is kind of making me dizzy (in a good way). If you are plant based, just leave out the cheese. Feel free to use toasted bread instead of the croutons (or leave the grain out completely!)—I just used croutons because they add some heft to the dish, soak up any vegetable and herb juices, and are ready to go. PS-If you have bits of leftover sliced veggies, save them for a salad or soup.

Ingredients (serves 8 as a side dish-maybe 4-6 as a main):

½ cup olive oil

3 garlic cloves, crushed

2 teaspoons dried bouquet garni (just a mix of parsley, thyme, oregano, basil, marjoram, sage and tarragon or whatever herbs you have on hand)

½ teaspoon salt (more or less-to taste)

Lots of freshly cracked black pepper

Cooking spray

1 teaspoon olive oil

½ of a large white onion, thinly sliced

1 (5 ounce) packaged croutons (I used herb, but any flavor you like will do), slightly crushed in the bag and divided.

1 large zucchini, thinly sliced

4 Roma (plum) tomatoes, thinly sliced

1 yellow squash, thinly sliced

1 jar (12 ounces) roasted red peppers packed in water, thinly sliced

1/3 cup grated parmesan, grana Padano, or other hard cheese

Directions:

Combine the ½ cup of olive oil, crushed garlic, bouquet garni, salt and pepper in a cup. Stir and let sit at room temperature for at least one hour.

Preheat oven to 375 degrees F. Spray a 9 inch, deep pie dish or other baking dish with cooking spray. Place half of the bag of crushed croutons in the bottom of the dish. This will help soak up any vegetable juices.

Spray a large skillet with cooking spray and add the 1 teaspoon olive oil and the onions. Cook on medium low for about 20 minutes until the onions are soft and lightly brown. Place the onions on top of the croutons in your baking dish.

Arrange your sliced zucchini, tomatoes, yellow squash and roasted red peppers in the baking dish as you like, brushing every layer or so with your garlic/olive oil mixture, reserving 1 Tablespoon. Cover with foil and bake for 35 minutes.

While the gratin is baking, make the topping by combining the remaining croutons with the parmesan cheese and 1 Tablespoon of leftover garlic/olive oil mixture.

Remove the gratin from the oven, sprinkle the crouton and cheese mixture over and return to the oven to bake, uncovered for 20 minutes.

Remove from the oven and let rest 10 minutes. Slice into wedges and serve warm or at room temperature. 

Fresh Zucchini, Corn and Crab Cakes with Blistered Cherry Tomatoes

I started out thinking that I wanted to do zucchini and corn fritters with parmesan cheese and Italian herbs and then I saw a package of surimi (imitation crab) that I had thawed for a seafood salad. I’m glad I did. These cakes, served with some fresh watermelon taste like summer should.

Note: these are delicate, so if you find you want them to hold together a bit stronger, add a few dollops of mayonnaise and some extra panko bread crumbs. I suggest you cook a test cake and then see if you want more filler. Some people do, some people don’t.

Ingredients (makes 10-12 cakes):

Zucchini, Corn and Crab Cakes:

2 medium zucchini, grated

½ teaspoon salt

1 cup corn kernels, about 2 ears (fresh is great and frozen, thawed works well, too)

6 ounces imitation crab meat, in ½ inch pieces (this is about 2/3 of a standard 8 ounce package)

¼ cup green onions, chopped

2 Tablespoons fresh parsley, chopped

1 whole egg and two egg whites, lightly beaten

3/4 cup panko bread crumbs

1 teaspoon salt

Freshly cracked black pepper to taste

1-2 teaspoons seafood seasoning like Old Bay®

2 teaspoons fresh lemon juice

2 Tablespoons canola oil for cooking the cakes, divided

Blistered Cherry Tomatoes:

1 ½ cups cherry tomatoes

2 teaspoons olive oil

Salt to taste

Directions:

Zucchini, Corn and Crab Cakes: Place the grated zucchini in a bowl and toss with ½ teaspoon salt. Let sit for 20 minutes. Drain off any liquid and place the zucchini in a clean kitchen cloth and wring until the zucchini is dry.

Add the zucchini back to the bowl and stir in the corn, crab, green onions and parsley.

Fold the lightly beaten egg and egg whites into the zucchini mixture.

Gently stir in the breadcrumbs, salt, pepper, lemon juice and seafood seasoning.

Heat a nonstick skillet on medium low and add a teaspoon or two of canola oil. Shape a small handful of the zucchini mixture in your hands to form a cake (the mixture will be wet-don’t worry. As they cook, the cakes firm up), and place in the skillet (with a 12 inch pan, you can usually fit 4 at a time). Cook for 4-5 minutes per side. You will know they are ready to turn when you can see golden brown bits at the sides. Remove from the skillet and keep warm. Repeat with remaining canola oil and zucchini mixture.

For the blistered tomatoes, just toss the olive oil and cherry tomatoes in a saucepan and heat over medium high heat. Cook, stirring often, about 5-8 minutes until the tomatoes burst and season with salt.

Spoon the tomatoes over the fritters and enjoy!

Tip: Crumble any leftovers into a bowl, chill overnight and serve over lettuce the next day as a great salad.

Butter Braised Leeks with Cauliflower Cheese Sauce

Carmelized, nutty vegetables? I’m all in. The sauce is so terrific on its own that you may want to just eat it with a spoon. This dish is a great side dish for grilled meats, but it is also terrific as a lighter main course.

Ingredients:

Cauliflower Cheese Sauce:

1 (14.4 ounce) bag of frozen cauliflower, thawed

2 cloves roasted garlic, about 2 teaspoons (see note)

½ cup vegetable broth

1/3 cup fat free half and half

¼ cup grated parmesan

1/3 cup shredded light Swiss cheese (or gruyere)

Pinch of grated nutmeg

Salt and pepper to taste

Braised Leeks:

3 leeks

1 Tablespoon light butter or margarine

1 cup vegetable broth

Directions:

For the sauce:

Place the cauliflower, roasted garlic, vegetable broth and half and half in the food processor and process until the mixture is completely smooth. Remove to a sauce pan and heat on medium low for 15 minutes, stirring often. Slowly stir in the parmesan, Swiss, and nutmeg Add salt and pepper to taste. Cook, stirring often, for another 15 minutes. Remove from heat and set aside.

For the leeks:

Trim the tops of the leeks down to where you have just a bit of light green left. Discard the tops or freeze to make veggie broth with later. Cut the root end of the leeks off-between ¼ and ½ inch should do. Slice the leeks lengthwise and run under cold water, making sure to run water between the layers to get any grit out. Dry on paper towels.

Melt the butter or margarine in a large skillet on medium heat and place the leeks cut side down. You may need to cut the leeks in half horizontally to get them to fit in your skillet. Cook for about 5 minutes or until the cut sides are just golden. Flip and cook another five minutes on the other side.

Flip the leeks back over in the skillet so the cut sides are facing down again. Add in the vegetable broth and cover the skillet (I just used foil). Reduce heat to low and cook for 20 minutes. Remove from heat.

Preheat the oven to 400 degrees F. 

Flip the leeks once more so the cut sides are facing up. Spoon some (about 1 cup) of the cauliflower cheese sauce over the leeks.. Place the skillet in the pre-heated oven for 15 minutes. Crack the oven door open and turn the heat to broil Broil for 3 minutes to make the top crispy. Remove and serve warm. I added a bit of extra virgin olive oil and fresh parsley to the top, but garnishes are totally optional. 

Refrigerate any leftover cauliflower sauce to use on pasta, veggies or whatever you would like.

Note: to make roasted garlic, simply cut the top off of a whole head of garlic, drizzle with olive oil and place on two layers of heavy duty foil. Pull the edges of the foil up and twist to make a neat little package. Preheat the oven to 400 and cook for 20-25 minutes. You will know they are done if you open the package and the top of the head is golden and the whole thing is soft and fragrant. Let cool until you can touch the garlic safely and then just squeeze out what you need. Store the leftovers and use like a spread on crackers or toasted pieces of baguette.

Mushroom-White Bean Burgers

This is a really good burger! I normally just call a veggie burger a 'hot sandwich' to avoid people saying that it doesn't taste like a beef burger, but these really have a great 'burger' texture and taste. The mushrooms, Worcestershire, tomato paste and Parmesan really give these patties a deep umami flavor. If you want, you could really flavor this up with herbs like thyme or parsley.

Ingredients (makes 4 burgers):

1 pound mushrooms (any kind)

1 whole shallot

2 Tablespoons vegetable broth

2 teaspoons Worcestershire sauce (or soy sauce, or leave it out-it’s optional)

2 teaspoons tomato paste

1 (15 ounce) can white beans, drained and rinsed (or pinto beans, kidney beans, any soft bean)

2 Tablespoons grated Parmesan cheese (optional-you could probably replace with nutritional yeast if you are plant based)

1 teaspoon salt

1 teaspoon freshly cracked black pepper

Vegetable oil cooking spray

½ cup fine bread crumbs

Directions:

Pulse the mushrooms and the shallot in the food processor until you get fine pieces, but not a mush.

Combine the mushrooms, shallot, veggie broth, Worcestershire sauce and tomato paste in a large nonstick skillet and cook, stirring occasionally, on medium heat until the liquid in the skillet evaporates (about 8 minutes). Remove to a bowl and let cool.

Meanwhile, mash the beans in a large bowl with the back of a fork and stir in the parmesan cheese, salt and pepper. Place the breadcrumbs in a separate wide, shallow bowl.

Add the cooled mushroom mixture to the bean mixture and stir until you have a slightly wet and sticky burger mix. Shape into patties about ½ inch thick and coat in the breadcrumbs. Place on a parchment lined plate and refrigerate for 30 minutes.

Wipe out the skillet you used for the mushrooms and place it on medium low to medium heat. Spray a spatula with cooking spray for easy flipping of the burgers.

Spray the skillet with cooking spray and add the patties, cooking about 4 minutes per side, until the outsides are crispy and just golden brown.

These are still delicate and will fall apart if not treated gently, so you want to move them directly to the bun or a plate of lettuce. Serve with traditional burger toppings.

PS-I ran this recipe through MyFitnessPal®, which I think is one of the greatest things ever, and it shows each burger as 214 calories, 38.5 grams carb, 1.6 grams fat, and 14.6 g protein.

Umami Grilled Vegetables with Goat Cheese

I love anything savory—give me deep, savory flavors over sweets any time. I came across Trader Joes® Umami Stir-in Paste and Condiment last week. It’s made with tomato paste, red wine vinegar, parmesan, black olives, anchovies, garlic and mushrooms and I wanted to find a use for it soon. Pairing the umami paste with charred veggies and goat cheese is a winner for me.

Ingredients (serves 3 as a main dish):

Marinade:

1 Tablespoon olive oil

2 teaspoons umami paste (I used Trader Joes®)

¼ cup warm water

Veggies:

1 zucchini, cut into lengthwise planks

1 medium Vidalia onion, cut into ¼ inch slices

2 cups whole mushrooms (any kind)

1 bell pepper (any color-I used orange), cut into strips

1 teaspoon kosher salt

Other:

3 to 4 ounces goat cheese

Fresh, coarsely ground black pepper

A bit of fresh parsley for garnish

Directions:

Make the marinade by combining the olive oil, umami paste and warm water.

Preheat grill to medium high heat.

Lay cut veggies on a foil lined baking sheet and drizzle the marinade over all the veggies, tossing until all the veggies are coated. Sprinkle with kosher salt.

Grill the veggies (I used a disposable grill topper to make sure the veggies didn’t fall through the grill) for about 4 to 6 minutes per side, or until slightly charred on all sides.

Remove the veggies back to the baking sheet and toss with any remaining marinade. Plate each portion, putting some of the goat cheese, black pepper and parsley on each.

Cheesy Broccoli Corn Muffins

Look, Ma—no eggs! I’ve been making corn muffins with just corn muffin mix and creamed corn forever because it cuts down on fat, makes the muffins really moist and amps up the corn flavor. This version I love because the muffins are a great make-ahead breakfast or can be used as a side dish. You can play around with this recipe all you want-maybe add some crumbled bacon or some ham to make them a main dish for brunch.

Ingredients (makes 12 muffins):

1 (8.75 ounce) box of corn muffin mix (I like Jiffy® brand)

1 (14.75 ounce) can of creamed corn

8 ounces frozen broccoli, thawed

1/3 cup grated parmesan cheese

½ cup shredded cheddar cheese

1 teaspoon kosher salt (optional)

½ teaspoon fresh cracked black pepper

Chives and coarse sea salt for garnish (optional)

Directions:

Preheat oven to 375 degrees F. Spray a 12 cup muffin tin with cooking spray, coating each cup well, and set aside.

In a large mixing bowl, combine all the ingredients with a fork. Ladle into the prepared muffin tin and cook for 35 minutes or until the edges are golden. Let cool a few minutes and then run a spoon around the edges of each muffin and lift them out.

Garnish with chives and coarse sea salt if you like.