Blog Archives

10-minute Homemade Breakfast Sandwich

10-minute Homemade Breakfast Sandwich

This past week I have made a conscious effort to make more meals at home so that I can monitor the real caloric values that I am eating. I have been good about weighting my food and creating lower calorie alternatives to popular foods. Unfortunately, this is happening the same week that my parents decided to replace our counter tops, so I have been getting microwave creative as well :).  Anyway, one of Greg’s favorite breakfast meals is a breakfast sandwich–you know those greasy, fatty kind from fast food places– personally I am not a breakfast fan, but since I know how important it is, I was seeking out recipes that I would love as well. That is when my 10-minute breakfast scramble sandwich came into play! It is fast, low-calorie and super yummy! Really, if this is your breakfast you can’t go wrong! The best part about this sandwich is that is is customizable to your taste (just watch the toppings, remember everything you add, adds calories!). So here is the run down of the breakfast sandwich.

Theresa’s Breakfast Sandwich

  Calories
1 Bagel Thin 110
Egg Beaters (61g) 30

Avocado (.5 oz)

25
Green Bell Pepper/Red Bell Pepper/ Green Onion 30
Reduced fat cheese slice 45
Total Calories 240

Lightly toast the bagel thin and place cheese on it. Finely chop the avocado and bell pepper and green onion. Place egg beaters and veggies into a small square or circular tuber wear container and microwave for 2 minutes. Place egg on sandwich. Eat and enjoy!

I like to eat this sandwich with an apple, banana or other fruit serving on the side. Total calories is around 330 for the whole breakfast.

Reese’s Peanut Butter Cup Cupcakes

Here is your first edition of:

Theresa’s Table {Calories Need Not Apply}

For a while now I have been really, really into baking. It has really been cupcakes galore around here! So I decided to share a few of the better recipes with you…. Up first are my Reeses peanut butter cupcakes!  These are rich chocolate cupcakes with a chocolate peanut butter fudge filling topped with peanut butter frosting. Let me tell you, the frosting was AMAZING, if I didn’t have cupcakes to frost, I could have just sat and ate it all! Needless to say these cupcakes were a HUGE hit with Greg and my Mom!

The Cake

Ingredient Amount
Flower 1.5 cups
Sugar (White) 1.5 cups
Coco Powder ¾ cup
Instant Chocolate Pudding ¼  packet
Baking Soda ¼ teaspoon
Baking Powder 1 teaspoon
Butter ½ stick
Eggs 2
Vanilla Extract 1 teaspoon
Milk (I use 2%) 1 cup

The Filling

Instant Chocolate Pudding ¾ packet
Milk (2%)  cups
Peanut butter 2 tablespoons

For the filling I mix everything together and let sit in the fridge. (follow the box for length of time)

 

The Frosting

Butter 1 stick
Reeses Peanut Butter Chips 1 bag
Confectioners Sugar 2 cups
Heavy Whipping Cream ¾ cups

For the frosting, I add the peanut butter chips to a large bowl. Personally with peanut butter chips I put them in the microwave to melt and then stir into a nice smooth mixture. I then mix in equal parts of each and blend with a hand mixer (because I am too poor to afford a kitchen-aid). I tend to add more of a specific ingredient if I feel the frosting needs it. (feel out the frosting if it is watery, add more powdered sugar, if it is too thick, add some whipping cream…ect.). Once the frosting is done I sometimes let it chill (my kitchen can be too hot and make the frosting a bit to soft to properly frost cupcakes).

 

 

I bake the cupcakes at 350 for about 12-15 minutes (best bet is to check the cupcakes to see if they are done). Once out of the oven, I take the cupcakes chill them for about 15 minutes and then fill with the pudding mixture.  Then I frost the cupcakes and sprinkle with a few mini Resses pieces candies.

{Side note… The setup, is my kitchen table and scrapbook paper!}

If you’re looking for a rich cupcake for Resses fans look no further!

If you try these, be sure to tell me how they turned out! & keep an eye out for some of my other cupcake recipes (Apple pie, butterbeer, and vanilla pudding)

{All photos were taken by me, Theresa Bridget, with a 5D mk iii, canon 100mm L, and a speedlight}

%d bloggers like this: