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
1 | teaspoon canola oil |
2 | cloves garlic, minced |
1 | tablespoon flour |
4 | poblano peppers |
2 | cups chicken broth |
8 | ounces buttermilk |
Directions
- Heat grill. Cook peppers until charred, about 15 to 20 minutes. Don’t pull off the charred parts.
- 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.
- 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! š
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 š
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
1 | head cauliflower |
1 | cup skim milk |
1 | tablespoon butter |
1 | tablespoon flour |
3 | ounces mozzarella cheese, shredded |
1 | ounce blue cheese |
1 | tablespoon Italian bread crumbs |
1 | pinch salt |
1 | pinch pepper |
Directions
- 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.
- Cook for 7 minutes, or until tender. Drain.
- Meanwhile melt butter. Stir in flour and cook for 1 minute. Slowly add the milk, making a white sauce, stirring constantly.
- 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! š
I want to eat at your house BAD! š Everything looks DELICIOUS! YUM!
Thank you for the reminder. I have two Pablanos in the refrigerator that I need to use.
Love that sauce!!
Aren’t those restaurant sandwiches awful! I always opt for the salads and go breadless. The annoying thing is that it is MORE expensive to leave the bread off and get the salad. Go figure. It’s worth it to me not to have to eat 300 calories of bread. I’d rather have 300 calories of something else!
I LOVE the BSI this week! Now I just need to figure out what to DO with it. Hmmmm…
i never knew about the vinegar and cauliflower tip. thanks!
Biz, I’ve heard that Poblano’s can vary in heat, sometimes you’ll get some that aren’t that spicy and sometimes they are really spicy!
I may try your cauliflower side with Purple & White cauliflower that I have leftover!
yeah it’s weird how poblanos can be randomly super hot sometimes!
I hate eating out lately because calories always seem to sneak their way in. Even to meals that seem healthy. Drives me nuts.
Is that a canary melon? I can’t tell!
They call it a yellow melon – it tastes just like honey dew melon to me!
I simply need to make this breakfast burrito. It looks fantastic š I like Eating Well magazine as well. I had no idea they had all the recipes online. Thanks for the tip.
I love poblano peppers, that sauce looks amazing! And holy cow, that cauliflower dish has me drooling. I love cauliflower and I have been on the BIGGEST bleu cheese kick since my dinner party a few weeks ago. I’m def. going to try this! Oh and the melon looks cool, when I saw it in the net I thought it was some special cheese. hehe š
That is so frustrating about eating out. Calories are in there that you just don’t know where the heck they come from. And wtf with all the sodium?
Seriously – I didn’t know poblanos were that hot.
Cauliflower gratin sounds amazing!
I hate that feeling when you think you’ve made a good choice and come to find out it’s not what you were expecting! Boo!
You’re totally making me feel better here – I always overcook pork which is pretty much why I don’t make it anymore! HA!
Everything looks great! I hate when I think I’m being healthy and it ends up that I really picked something so high in calories :/
LOTS of yummy in this post! I would like the breakfast burrito now! Great sauce for it too!
the cauliflower looks awesome – i’ve always wanted to try this mac and cheese sub!
Cauliflower is my most favorite veggie – this looks DELISH!!!!
Mmm… that breakfast burrito looks delicious… I love egg + spinach in a wrap.
I used to eat Jimmy Johns ALL THE TIME…now, maybe once every six months or so, and I split the sandwich because they are really high in calories…but oh so good. Can’t believe I used to eat the whole thing, with mayo and cheese, back in the day. š
The BSI secret ingredient this week is a great idea!
I LOVE JIMMY JOHNS!!!!
Sorry for shouting. I get a little excited as I haven’t had one of their sandwiches in 9 years. Yep, last time I had one was when my daughter graduated from Duke. There was one right around the corner from campus so we would always have a sandwich at some point while hauling her stuff in or out of the dorm.
I always thought I was being virtuous ordering the vegetarian sandwich but the calories are pretty high in that one too. I think it’s simply the size of the sandwich. Still, to me they are worth the splurge š
I really want to like cauliflower… maybe your gratin will convince me?
I was going to make smashed cauliflower tonight but I think I may do your gratin recipe instead! I don’t have blue cheese but I do have gorgonzola so I will use that! I am sure my hubby will love it anyway! Thanks for the delicious side!
The breakfast burrito looks amazing.
I hate that when you go out to eat and assume you are eating something healthy only later to realize something snuck up on you in your calculations! The bread is the worst part of a sandwhich; unless you have control over it. š