Breakfast Burrito and Cauliflower Gratin with Blue Cheese

I really like Eating Well Magazine.  I no long subscribe to their magazine, because I can get the recipes online.  I also get a weekly email from them, and last week I saw a recipe for Green Chile smothered Breakfast Burritos, which I immediately printed out and put in my recipe binder to try.

I got 4 poblano peppers – check out how cheap they are!

On Sunday afternoon, I charred the peppers, leaving the charred bits on.

Green Chile Sauce (For Breakfast Burritos)

(printer friendly version here)

Makes 15 servings approx. 2 tablespoons:  21 calories, .7 fat, 2.5 carbs, .2 fiber and 1.5 protein)

A spicy topping that will rock any breakfast burrito.

Ingredients

Directions

1. Heat grill. Cook peppers until charred, about 15 to 20 minutes. Don’t pull off the charred parts.
2. Heat oil in pan over medium heat. Add garlic, cook for a couple minutes. Add flour and stir for one minute. Add remaining ingredients and bring to a boil.
3. Cool, using a stick blender, puree. Spoon over breakfast burritos.

I adapted it a bit, because my peppers were fricken too spicy!  I never thought poblano peppers were supposed to be that hot!  When I added the buttermilk, it gave the sauce a nice tang and brought the heat down to a flavorful level.

My burrito was 1 low carb wrap, 1 egg, 3 ounce diced potato, 1/2 ounce jalapeno cheese and baby spinach.

A co-worker and I had an impromptu project yesterday – the firm picked up our lunch yesterday, so we ordered Jimmy John’s.  I thought I was making a good decision by getting my sandwich on 7-grain bread.  After finishing this project and walking for 45 minutes, I was hangry!   I ate the whole thing! 😀

They have their nutritional information online – you basically can build your sandwich and it will tell you how many calories it is – guess what this one comes in at? This sandwich, with no chips or a cookie?  683 calories, 66 carbs, 33 protein, 33 fat and 5.5 fiber – and 1500 mg of sodium! I would have guessed around 450 calories.  The bread alone was 300 calories!

But I knew I’d still be okay for the day based on my breakfast and dinner, but I was still shocked!  I calmed myself down with a sugar free vanilla cappacino 😀

I had a cauliflower I bought last week that needed to be used up, so I decided to have that as our side dish to our pork chops.  I overcooked the pork chops so to me, this side dish was the star of the plate!

Cauliflower Gratin with Blue Cheese (printer friendly version here)

Makes 4 servings  (166 calories, 9.4 fat, 10.3 carbs, 1.8 fiber and 10.9 protein)

Ingredients

Directions

1. Cut cauliflower into bite sized pieces. Bring a pot of salted water to a boil. Right before adding the cauliflower add a pinch of salt and a teaspoon of white vinegar – the vinegar helps the cauliflower stay white.
2. Cook for 7 minutes, or until tender. Drain.
3. Meanwhile melt butter. Stir in flour and cook for 1 minute. Slowly add the milk, making a white sauce, stirring constantly.
4. Remove from heat and mix in cheeses and stir until cheese melts. Add in cooked cauliflower and mix well. Put in a baking dish. Top with bread crumbs and bake at 425 for 15 to 20 minutes, until bubbly.

Tony picked up a new fruit for me at Sam’s Club:

I had to look it up because I wasn’t sure what it was, but it was only described as “yellow melon.”  It tastes like a combination of honey dew melon and canteloupe to me – so sweet!

Stats for Monday:

• 1474 calories, 133 carbs, 100 protein, 64 fat and 23 fiber
• 38% of calories from fat
• 45 minute walk (no weights after moving boxes for 2 hours!)

BSI ANNOUNCEMENT! Dave at My Year on the Grill is hosting this week – I think his secret ingredient is genius . . . .leftovers!  Using leftovers to create a completely different dish – this should be a great one!  You have until Sunday, October 24 to get your leftover recipe ideas to him.  Thanks for hosting this week Dave! 😀