Cranberry Time!

 Missy Tippens

Thanksgiving always makes me think of cranberries. I love them (well-sweetened, of course)! And I just discovered a new product last week that I wanted to share.

I found these wonderful breads from a company called Ozery Bakery. It's in the U.S. and Canada. The ones I bought and have enjoyed are the Cranberry Orange Morning Rounds and the Cranberry Orange Snacking Rounds.

The morning rounds are the size of a small (but puffy) pita bread. The snack rounds are mini-sized. I usually eat two or three for a meal.

Both toast beautifully. They puff up and fill with steam, so you have to be careful when you cut into them. But they're toasted on the outside and so soft on the inside.

I split them in half (like a bagel) and then spread cream cheese on them. They taste like a cross between a soft bagel and a tender English muffin.

You can see the beautiful cranberries inside! I just love these. They are now going to be added regularly to our grocery list.

Have y'all had these before? I found these at Sprouts, but my husband has also found them for me at Publix (I believe in the bakery area).

www.missytippens.com

Savory Breakfast Treat

Calving season has begun here at the ranch.

These little ones hadn't been spotted until yesterday. They're always so cute. But I hate it when they're born right before a cold snap. I suppose it makes them tougher, but it still makes me want to go out to the pasture and bundle them up in a nice, soft blanket. Though I can assure you their mamas would not stand for that. 

Today, we're talking breakfast. I am woman enough to admit that one of my favorite breakfasts comes from McDonalds. Let's face it, an Egg McMuffin is hard to beat. Not only is it tasty, using many of the same ingredients as Eggs Benedict, it's a good source of protein. There's just one little thing that gives this low-carb loving gal pause. 

The English muffin.

Okay, there's also one other teeny, tiny problem. I have to leave home to get it. 

Most days, I have either a high-protein smoothie or oatmeal for breakfast. But there are times when I crave something savory instead of sweet. So, as I stood in the kitchen one morning, longing for an Egg McMuffin, I was struck by genious. Not as painful as lightning, though much more rare.

What if I substituted a low-carb tortilla for the English muffin?

Tah, dah!

I would get my Egg McMuffin fix AND keep things low carb. 

Score!

Oh, and it didn't take much time. Simply start with a low-carb tortilla. I use the Mission brand with 4 net carbs per tortilla. Top that with a slice of sharp cheddar cheese.

This is my preference, but you can use whatever you like. Pepper Jack, mild cheddar, Havarti... You can even shred your own cheese, so you're not using as much. I just happen to like my cheese. 

Next, you'll want to fry up an egg, breaking the yolk and flipping it to cook it through.

That is unless you want it runny. Something I usually prefer, but not here. I'll end up with egg running down my chin and no one wants to see that. 

Set the cooked egg atop the cheese so the cheese will melt.

Now add two pieces of thin-sliced, deli-style ham to the same skillet. If you have Canadian bacon, go ahead and use that.

Cook those for a few seconds, only until hot, then place them over the egg.

And that's it. For ease of eating, though, I usually fold it in half like a taco.

This also makes it perfect for eating on the run. However, I do recommend a napkin in case of leaks. 

Okay, so I know this isn't rocket science, but maybe coming up a with a low-carb version of this favored breakfast treat never crossed your mind until now. But I love it when I can satisfy a craving with a healthier alternative that fits my lifestyle. 

Now it's your turn. Do you change-up recipes to fit your eating lifestyle? What are some favorites you've come up with?

Three-time Carol Award finalist, Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com 

Oven Baked Egg Cups

Jan here, with a myth-busting fact!

Many people believe that the average American gains 7-10 pounds during the holiday season between Halloween and New Year's.

But a quick Google search reveals that this is a media myth. Studies have shown that the average weight gain for Americans during this two month period is only about one pound.

So where did this hype come from? My personal theory is that we eat so poorly around the holidays - loading up on sugar and other simple carbs - that we end up feeling like we've gained ten pounds! We (read "I") hit January 1st feeling tired, sluggish, and out of shape.

This year, I've resolved to change that pattern. I want to concentrate on healthy eating before it's time to make those New Year's resolutions. So for the next several weeks, I'll be trying new recipes and sharing them with you. Foods that nourish and energize rather than attack our health. Foods that are quick and easy to make rather than taking hours in the kitchen. And foods that don't require expensive special ingredients.

Are you ready to take this journey with me?

The first recipe is a breakfast idea I got from the Trim Healthy Mama "Trim Healthy Table Cookbook." (You can find this cookbook here!) I changed a couple things to fit our family, and you should do the same. These are easy and versatile!

Oven Baked Egg Cups

ingredients (for each person):
2 eggs
2 slices ham, thin cut (I use Hormel Natural Choice lunch meat)
toppings and mix-ins of your choice

Super simple!

Preheat your oven to 350° and prepare a muffin tin by spraying the cups you'll be using with Pam or greasing them with butter or oil (mine is silicone - super easy when it come to clean-up!)

Place one slice of ham in each cup, pressing it against the bottom and sides.

In a small bowl, beat one egg at a time. Add in anything you want - I left hubby's plain, but added frozen spinach to mine and seasoned them with a little salt and pepper. The next time, I'll add cheese, too.

Pour the egg mixture in the first cup, then repeat for the rest of the cups.

Total prep time for these four: about 5 minutes.

Bake them in the 350° oven for 25-30 minutes or until the eggs are done (not wiggly and no longer shiny.)

A delicious and satisfying meal!

This breakfast is super low on carbs. You can add some berries on the side and still keep it low carb, or add some whole-grain toast and an orange to have a healthy balance of fat, protein, and complex carbs.

Enjoy!

Jan Drexler lives in the Black Hills of South Dakota with her husband and growing family. When she isn't writing, she loves hiking in the Hills or satisfying her cross stitch addiction.

You can find Jan on Facebook, Jan Drexler, author, or her website, Jan Drexler.com.

Bacon, Mushroom and Spinach Frittata

Sunrise in the country. 

Wide open spaces.

Unobstructed views.

And clouds that look so promising, yet fail to deliver. That's the story of our life lately. Rain all around us but, apparently, we're in a bubble, so the storms either split and go around us or fall apart before they reach us. Such is the course this time of year. 

Today we're talking frittatas. And in case you're wondering, a frittata is kind of a cross between an omelet and a quiche. There's no crust, which not only makes it easier, but makes it perfect for those of us watching our carbs. Best of all, it's a one-dish wonder that's perfect for breakfast or dinner.

Here's what you'll need for my bacon, mushroom and spinach frittata:

• 6 eggs
• 1/4 heavy cream
• 1 tsp salt
• 1/2 - 1 tsp dried thyme
• 1/4 tsp ground black pepper
• 4 slices thick-cut bacon, cut into bite-size pieces
• 1 garlic clove, minced
• 1 cup baby spinach
• 1 cup sliced mushrooms
• 1 cup smoked gouda or your favorite cheese, grated

Preheat oven to 400 degrees.

Whisk together eggs, cream, salt, pepper and thyme.

Over medium-high heat, cook the cut bacon in a medium to large oven-proof skillet until crisp. Remove bacon bits from pan to drain on a paper towel.

Drain most of the rendered fat, leaving about a tablespoon in the pan. Reduce heat to medium and add your garlic and mushrooms.

Silly me. I threw in my spinach, too, only to realize that the mushrooms were going to take longer to cook, so I quickly removed the spinach and cooked the mushrooms first.

Once they were tender, I added the spinach and tossed everything around until it was wilted.

Now add the cooked bacon and spread everything evenly across the pan.

Cover with shredded cheese and allow to sit just until it starts to melt.

Pour egg mixture over cheese and veggies, tilting to make sure it distributes evenly.

Cook on stovetop until edges are set, then transfer to preheated oven for 8-10 minutes, or until eggs are set. Be sure to check after 8 minutes so it doesn't overcook. Test doneness by inserting knife in the center. If the eggs are runny, continue to bake for another couple of minutes.

Allow to rest for a few minutes before serving, then slice into wedges. 

I used a 10-inch skillet, so it was done in 8 minutes, but it was also very thin. A smaller skillet for 6 eggs may take closer to 10 minutes.

This recipe can be easily doubled or tripled, depending on how many people you're feeding. Simply adjust baking times accordingly.

And this is one of those make-it-yours kind of recipes. Kav and Mary Cate, you can leave out the bacon. You can add more veggies. A frittata is a great way to use whatever you've got hanging around in your fridge's crisper and whatever cheese you have on hand. Or even a mixture of cheeses. How about a southwestern style frittata with tomatoes, green chilies, cheddar and Monterey Jack? Simply add a little cumin instead of the thyme. Whatever you want.

So I'm sitting at my desk the other day when something catches my eye. I look up to see these ladies moseying past my window.

Once again I'm struck by how different things are out here in the country. Living in the burbs I saw cars whiz by, people walking or jogging, birds, squirrels and the occasional dog or cat. But cows? 

Yep, it's just a different way of life. 

Frittatas? Yay or nay? What would you put in yours? Let's come up with some fun combinations.

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Three-time Carol Award finalist, Mindy Obenhaus, lives on a ranch in Texas with her husband, the youngest of her five children, two dogs and countless cattle. She's passionate about touching readers with Biblical truths in an entertaining and sometimes adventurous manner. When she's not writing, she enjoys cooking and spending time with her grandchildren. Learn more at mindyobenhaus.com.