Hot Dog Hearts and Eggs

Tell someone you love them with food... these were easy to make and a treat for a special little someone! (No, he didn't eat the green beans but the hot dogs, eggs, cheese and tomatoes were a hit!

Ingredients:

2 hot dogs

1 egg, beaten

about 3-4 tbsps shredded cheese

2 tsps oil

Cut hot dogs in half leaving just the end whole at about 1". Then bring the two halves down with the cut side out to form a heart shape and secure with a toothpick. Heat oil in a frying pan to medium and place the hearts side be side. Brown on one side then turn them over. Carefully pour the beaten egg into the middle of each heart. (Some may ooze out, that's ok). Cover the pan and cook a few minutes until the egg is set just enough so you can flip the hearts over. Top with shredded cheese and cover until the cheese is melted. Don't forget to remove the toothpicks. Makes 2 small servings.

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Homemade Crunchwrap Lunch

Easy customizable crunchwrap, just add your favourite fillings and toppings and it's ready in no time!

Ingredients:

1/2 lb lean ground beef

1 1/2 tsps taco seasoning (store bought or homemade)

Here's the link to my homemade taco seasoning: 

https://www.hotandcoldrunningmom.ca/2016/05/homemade-taco-seasoning.html 

1/2 tsp onion powder

4 - 10" whole wheat flour tortillas

1/4-1/2 cup cream cheese or sour cream

4 crushed Doritos

1 tomato, diced

1 cup shredded Habanero or Jalapeño cheddar 

oil spray

taco sauce or salsa

First brown the beef in a skillet on medium high heat until no pink remains, 5-7 minutes. Drain any excess grease then add the taco seasoning and onion powder. Cook 1 minute then remove from heat. Cut 2 tortillas into 6" circles. They will be your tops. Keep the off cuts, I'll tell you what you can do with them later. Take the 10" tortillas and spread 1/2 the cream cheese or sour cream on each leaving a 1" space around the edge. Then spoon 1/2 the beef on each. Place crushed Doritos on top of the beef with tomatoes and cheddar. You can add lettuce or spinach and black beans here if you like. Top with 6" round tortillas and start folding the edges of the bottom tortilla over the small one 5 times. Press to hold. Spray a frying pan or griddle and heat to medium. Place the crunchwraps seam side down for 2-3 minutes then flip them over and cook another 2-3 minutes. Let them rest for 2-3 minutes before cutting. Serve with taco sauce, salsa or more sour cream. Serves 2

Oh, and the leftover pieces of cut tortilla can be turned into chips. Here's the link for pita chips that'll work for tortilla chips:

https://www.hotandcoldrunningmom.ca/2015/03/just-right-pita-chips.html

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Ricotta Asparagus Tart

Doesn't asparagus scream spring? Tender fresh asparagus is nestled in a lemony ricotta filling sitting on flaky store bought puff pastry. Cut to serve as an appetizer or a simple light lunch.

Ingredients:

1 sheet frozen puff pastry, thawed

1 large egg

1 cup ricotta

salt and pepper to taste

1 lemon

2 green onions, chopped

1/4 cup fresh Italian parsley

1 tsp dry basil

pinch of fennel seeds, rubbed between your fingers

12 oz asparagus, trimmed and cut in 4-6" lengths

2 tsps olive oil

Preheat oven to 425°F. Roll out the puff pastry on the parchment paper it comes in to just a bit bigger than it was. Lift the paper and puff onto a baking sheet. Beat egg and brush a 1/2" border all around. In a bowl mix the remainder of the egg with the ricotta, salt, pepper, zest of lemon, green onions and herbs. Spread onto pastry leaving border exposed. Lay the asparagus side by side. Cutting them in half or thirds makes it easier for slicing after baking. Drizzle olive oil on top and bake in the lower third of the oven for 18-20 minutes. Let cool a few minutes before cutting. Serves 8 as an appetizer.

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Okonomiyaki Japanese Savory Pancake

This oven-baked version of Okonomiyaki is a nutritious savory pancake that can be made for lunch, a light dinner or even for a hearty breakfast. Most recipes cook the pancakes individually on a hot griddle but this single baked pancake is convenient and ready to serve 4 at once.  

 

Ingredients:

 4 eggs

1 tbsp soy sauce

1/2 cup flour

1/4 tsp baking powder

1 cup thinly sliced and chopped cabbage

1/4-1/3 cup shredded carrot

2 green onions sliced

Garnish: mayo/sriracha mix, sesame seeds, sliced green onions

Preheat the oven to 350°F. Slice cabbage on a mandolin then chop fine. Shred the carrot and slice the green onions. Set the vegetables aside. In a bowl, whisk the eggs, a scant 1/2 cup of flour, baking powder and soy sauce together to a pancake-like batter. Fold in the veggies. Cut parchment to fit a 6" round baking dish. Spray the dish with oil, place the parchment in the bottom and spray it. Pour the batter into the dish and spread evenly. Bake at 350°F for 25-30 minutes or until a knife in the center comes out clean. Rest on counter 5 minutes then run a knife around the edge, place a plate on top and flip the pancake out of the dish and onto the plate. Remove the parchment paper. Cut into serving pieces and garnish with a mix of mayo and sriracha sauce, sesame seeds and green onion slices. Serves 4 

Adapted from: supergoldenbakes.com 

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No Dough Chicken Calzone

No joking, these are amazing!! When the fam says "you can make THESE again!", you listen! 

Ingredients:

454g (1 lb) ground chicken

3 tbsps cream cheese, at room temperature

handful of spinach or chopped kale

2-3 tbsps chopped sundried tomatoes

15 grape tomatoes, halved

3/4 cup mozzarella

1 egg

2-3 tbsps Panko

1 tbsp parmesan

2 tsps garlic powder

2 tsps minced dry onion

1 1/2 tsps smoked paprika

salt and pepper to taste 

Mix the chicken with garlic powder, minced dry onion, smoked paprika, salt and pepper. Divide into 3 portions. Place one portion on a piece of parchment and flatten into an oval shape 1/4-1/2" thick. Continue with the other two. Spread cream cheese on half of each piece then divide the spinach, sundried tomatoes, grape tomato halves and mozzarella on the same half side. Using the parchment to help, fold the empty side of the ground chicken over the filling and seal edges pressing with a fork. Brush with beaten egg. Mix the Panko and parmesan together and sprinkle on each calzone. Air fry at 350°F for 18 minutes. They can also be baked on a pizza stone in a 375°F oven for 25 minutes but the air fryer method is superior. Can be served with marinara sauce or salsa. Makes 3 no dough chicken calzones.

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Protein Packed Tomato Soup

This is the easiest recipe you'll see all day! Just blend three ingredients together, warm and it's ready. The cottage cheese alone gives you 14g of protein in each serving along with that of the broth and this soup packs a protein punch!

Ingredients:

1 cup marinara sauce (homemade or store bought)

1 cup cottage cheese

1 cup broth (bone broth has the highest protein)

Your choice of seasoning (optional)

Blend everything together until the cottage cheese is smooth (or at least not lumpy), heat it up and ladle into bowls. Add seasonings if you like. I added a little Mrs. Dash and some dried parsley but the marinara sauce probably had enough flavour of it's own. Serves 2

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Mini Air Fryer Pizza Bites

Quick and easy air fryer pizza roll ups are ready in no time for a light lunch, snack or informal appetizer. 

Ingredients:

4 - 6" soft tortillas, cut in quarters

1/2 cup shredded mozzarella

1/2 cup pizza sauce

16 slices of pepperoni

olive oil 

After quartering the tortillas take each triangle and spoon about 3/4 tsp of sauce and spread. Add a slice of pepperoni and some cheese. Roll them up from the large side to the point and lay seam side down in the air fryer basket. Brush with olive oil and bake at 400°F for 5-7 minutes. Could be served with more sauce for dipping if desired. Serves 2-3

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Summer Tomato Cheese Toasts

Summer tomatoes are at their peak right now. And this no fuss lunch highlights them!

Ingredients:

4 slices bread (whole wheat, sourdough, Italian, even just plain white bread)

1 large tomato, sliced

1 cup shredded mozzarella cheese

2 tbsps olive oil (spicy if you've got it!)

garlic powder and oregano to taste

1 or 2 sliced marinated artichokes, dried with paper towel

2 tbsps crumbled feta

fresh basil to garnish 

Preheat oven to 400°F. Brush 1 side of bread with oil and sprinkle garlic powder and oregano. Toast in the oven for 5 minutes. Then add a big slice of tomato, mozzarella on top and then sliced artichokes and feta. Return to the oven for 10-12 minutes. Cool 1-2 minutes then garnish with basil and enjoy. Serves 2

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Tuna Mango Salad

When it's too hot to cook, this lunch sized salad really hits the spot! 

Ingredients:

170g can albacore tuna (120g when drained) 

1/2 cup diced mango

1 1/2 tsps finely chopped hot banana pepper pickles

2 tbsps frozen and thawed kernel corn

1 - 2 tsps lime juice

fresh cracked pepper to taste

2 tbsps white kidney beans

your choice of lettuce

Mix the tuna, lime juice, pepper, corn, beans and hot peppers together. Then gently fold in the mango and serve on a bed of lettuce. Serves 2 

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Cottage Cheese Egg Salad Sandwich

Here's a healthier,wholesome low fat high protein version of the classic egg salad sandwich.

Ingredients:

4 eggs

2 tbsps diced sweet onion

1/4 cup low fat cottage cheese

2 tsps Dijon or grainy Dijon mustard

2 tsps fresh lemon juice

1 tbsp fresh chopped parsley

1 tbsp fresh chopped chives

salt and pepper to taste

Boil the eggs for 10 minutes then drain and sit them in cold water. Once cooled, peel and cut in half lengthwise. Remove 2 yolks and place in a blender along with the cottage cheese, Dijon and lemon juice. Remove to a bowl and add the diced onion, parsley, chives, salt and pepper. Chop the rest of the eggs and mix all together. Spread on your favourite bread and add spinach or lettuce to complete your sandwich. (I like to make a dent in the filling where I'm going to cut the sandwiches so the filling cuts cleaner). Makes 4 sandwiches or 2 overstuffed ones.

Adapted from: whollytasteful.com

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Smashed Sweet Potato Pizza

Who knew a baked sweet potato could turn into a pizza? This little gem is a tasty gluten-free option to pizza crust. Don't get me wrong, I love me a good pizza but if you're looking for a quick and healthy alternative this is it!

Ingredients:

1 medium sweet potato 

3-4 tsps BBQ sauce

3/4 cup shredded mozzarella 

1/4-1/2 cup cooked chopped chicken 

Some thinly sliced red bell pepper

Olive oil, regular or spicy 

First, scrub the sweet potato clean and pierce a few time with a fork. Microwave on high 4 minutes until tender. 

Split it down the middle but don't cut right through. Splay it opened on a parchment lined baking sheet peel side down. Cover with another piece of parchment and press down with a heavy skillet or use a rolling pin to press the potato to about 1/4" thick. Peel off top layer of parchment.

Spread with your favourite BBQ sauce then add mozzarella, chicken, red pepper and a drizzle of oil.

Pop into a 350°F oven for 10-12 minutes then broil a couple of minutes to bubble up the cheese. 

Serves 2 for a light lunch

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Chopped Pork Sandwich

Lunch is not my favourite thing to make, but sometimes inspiration hits. And using up some fridge leftovers helps. You can also use my Meal Prep Chicken in this recipe instead of pork. Here's the link to the recipe:

https://www.hotandcoldrunningmom.ca/2024/08/meal-prep-chicken.html

Ingredients:

4 slices (or about 4") cooked pork tenderloin, sliced thin

1 small tomato, diced

6" piece of celery, thinly sliced

a handful of thinly sliced iceberg lettuce

1 tbsp mayo

1 tbsp BBQ sauce (I used original Sweet Baby Ray's)

2 - 6" sub buns

Just mix everything together, stuff into sub buns and enjoy!

Serves 2

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Air Fryer Hot Dogs

Fresh off the grill? Nope, not this time! These juicy, crispy dogs came straight out of the air fryer! May be the best hot dogs we've ever had! 

4 weiners

4 buns

Toppings of your choice

Preheat the air fryer to 400°F for 2 minutes. Place weiners in the air fryer basket, more than 4 if you want as long as you have space between them. You can make a couple of slits if you like but it's not necessary. Cook 2 minutes then roll them over and cook another 2 minutes. Pop the weiners into buns and return to the air fryer for 30 seconds to 1 minute for toasty buns.

Top them your way!

Serves 2

 

You may want to try them topped with Montreal Hot Dog Coleslaw. Here's the link to the recipe: https://www.hotandcoldrunningmom.ca/2015/06/montreal-hot-dog-coleslaw.html 

 

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