Huevos Rancheros Breakfast Skillet

Boost your a.m. protein intake with a breakfast skillet made in under 15 minutes.
If you’re like most Americans, your protein intake for breakfast is typcially inadequate. Maybe you’ve never been in the habit of  starting your day with breakfast, or  grabbing something as you dash out the door is all you’ve ever been able to make time for. Take note: Having a few key ingredients on hand can help your score a savory breakfast brimming with that ALL  important macronutrient responsible for building and repairing muscle! Don’t underestimate the prower of protein, it also helps with weight loss and can keep you  feeling full longer.

Today’s recipe redux theme , Rise and Shine with a Savory Breakfast,  aligns with the trend of protein packed breakfasts!  We’re showcasing new healthy takes on eating savory or dinner-inspired dishes for breakfast like egg burritos, beans and rice. Here’s mine made with soy chorizo, fired roasted tomatoes, black beans and farm fresh eggs.

A single serving made in a cast iron skillet provides: 430 calories, 29 grams protein, 9 grams fat, 37 grams carbohydrate, 10 grams fiber.

If you liked this post, you may also be interested in my post  10 Reasons Why You Should Care About Muscle Maintenance. Be sure to see how my colleagues are packing protein into  savory breakfast recipe ideas by visiting the  links at the bottom of this post.

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Huevos Rancheros Breakfast Skillet

Boost your a.m. protein intake with a breakfast skillet made in under 15 minutes.

  • Author: Diane Boyd

Ingredients

 

  • 1 teaspoon canola oil
  • 1/3 cup soy crumbles chorizo style
  • 1/4 cup canned black beans, drained
  • 1/2 cup fired roasted tomatoes
  • 1 egg
  • black pepper to taste

Instructions

Instructions

1. Preheat oven to 400 degrees F.

2. Heat 1 teaspoon of canola oil in a 6 inch cast iron skillet over medium heat.

3. Add soy chorizo crumbles, black beans, and fire roasted tomatoes. Stir to combine and cook until heated. Remove from heat; make a hole in the center of salsa mixture with spoon.

4. Separate egg, dropping white into the hole made in the center of salsa. Add yolk on top of egg white. Place skillet in oven and bake for about 8 minutes or until egg is cooked. Add pepper to taste. Serve immediately.

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Red Turkey Chili with Pasta and Cheddar

This thick red turkey chili is full of flavor and is the perfect accompaniment  to pasta topped with cheddar!
Red turkey chili with pasta and cheddarDisclosure: I am a member of the Cabot Cheese Board and  recieved free Cabot cheddar and Dreamfields Pasta  mentioned in this post. I was not expected to write a review. I was not compensated financially for my time. Opinions are my own.

Are you ready for some chili? What’s your favorite? I love a warm turkey chili, but I’m partial to white chili when I use poultry. Well, until this week, after a friend of mine shared this  culinary tip to deepen the color of ground turkey:  soy sauce. (It also adds a rich savory meaty flavor.)

This tip comes from a recipe printed in the Wilmington Star News, Game Day Turkey Chili.  In addition to  soy sauce, this chili is made with a few other ingredients lending a rich complex flavor, noteably, light beer and cocoa.  I made a batch  this week  with a few adaptations: adding more vegetables, tailoring the seasonings to my chili favorites, and serving it over Dreamfields Pasta topped  with Cabot’s Sharp Light Cheddar.

If you’ve never heard of Dreamfields Pasta your missing out on a good thing. Dreamfields helps you feel full longer with a balance of fibers and plant proteins. It contains prebiotic fiber which helps promote healthy digestion. Yet it has ALL the taste and texture of regular pasta!

For those of you who have been looking for  creamy, cheesy buttery flavor without the fat and calories, you need  Cabot’s Light Sharp Cheddar in  your life.  It boasts only 70 calories per ounce and 4.5 grams of  fat. It’s has a  smooth firm texture and is surprisingly savory. 

Go ahead, make a pot of this red turkey chili and serve it over Dreamfields spaghetti and top with Cabot’s Sharp Light Cheddar. Invite your friends to watch the Panthers and Broncos and  tell them to bring their BIG GAME appetites.
red turkey chili with pasta and cheddar

Red Turkey Chili With Pasta & Cheddar

by Diane Boyd

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients (serves 10)

  • 2 teaspoons canola oil, divided
  • 1 pound lean ground turkey
  • 2 tablespoons soy sauce
  • 2 teaspoons smoked paprika
  • 1 cup sweet onion, chopped
  • 1/2 cup carrot, chopped
  • 1/2 cup celery , chopped
  • 1 red bell pepper, cored and chopped
  • 1 clove garlic, minced
  • 12 oz. light beer
  • 2 15-ounce cans black beans, drained and rinsed
  • 14 ounce low sodium tomato sauce
  • 2 14-ounce cans crushed tomatoes
  • 2 Tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon cocoa powder
  • 1 box Dreamfields spaghetti
  • 8 oz Cabot’s Sharp Light Cheddar, shredded
  • chopped scallions, for garnish

Instructions

1. In a large pot over medium high heat, add 1 teaspoon oil. Add turkey and cook breaking it up, until cooked through, about 7 minutes.

2. Sprinkle turkey with soy sauce and smoked paprika. Mix until combined. Continue to cook until moisture is gone, about 3 minutes. Remove turkey from pot and set aside.

3. Add remaining oil to the pot over medium heat and add onion, carrot, celery, and red pepper. Cook until tender. Add garlic and cook 30 seconds more.

4. Increase heat to high and add beer to deglaze the pan, scraping the bottom to loosen any stuck bits. Reduce heat and simmer for 2 minutes. Return turkey to pan along with beans, tomato sauce, crushed tomato, chili powder, cumin, oregano and cocoa powder. simmer for 30 minutes.

5. Prepare pasta according to package directions.

6. Serve by spooning chili over pasta. Top with cheddar and garnish with scallions.

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