My Favorite Beef Marinade
This marinade works on any cut of beef, and is the one I go back to time and again. It takes seconds to put together, and all the ingredients are things that I always have on hand.
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Turkey Meatballs
Ground turkey gets a bad wrap. I think that everyone who has suffered through an overcooked, dry turkey burger is reluctant to try another. These meatballs should help to change your mind. I use this exact recipe for meatballs and burgers – I just change …
Breakfast Egg Rolls
I have a deep and profound love for egg rolls. If there is an egg roll on a menu, odds are good that I have tried it. I don’t even mean just at a Chinese restaurant! I love a Reuben egg roll, a cheeseburger egg roll, a southwest egg roll… you get the point.
That being said, I always like to come up with different takes on traditional breakfast foods, extra points given if they are easy to eat on the road or easily portable. Surely, egg rolls would fit the bill and do they ever!
These beauties are golden and crispy and clock in at under 120 calories each! Only 2 points on WW Blue and Purple, 3 Points on Green.
Breakfast Egg Rolls
Equipment
- Air Fryer
Ingredients
- 4 eggs
- 2 slices bacon
- 1 small onion
- 1/2 bell pepper
- 2 green onions
- 2 mushrooms
- 8 egg roll wrappers
Instructions
- Cut the slices of bacon into pieces and add to skillet. Cook for a few minutes until the fat begins to render from the bacon.
- While bacon is cooking, chop onion, pepper, green onions and mushrooms.
- Add onion and peppers to the bacon and cook until bacon is crisp. Remove from pan.
- Beat 4 eggs, season with salt and pepper. Scramble.
- When eggs are finished, add bacon mixture back into the pan. Add mushrooms and green onions. Stir to incorporate all the ingredients.
- Wet the edges of the egg roll wrapper. Put a heaping 1/4 on the wrapper and roll.
- Lightly spray the egg rolls with cooking spray.
- Air fry at 350 for 6-10 minutes or until golden brown and crispy.
Notes
Feel free to substitute any vegetables and ingredients that appeal to you. Cheese is also delicious inside these. I go for a very melty cheese to ensure that it has time to fully melt.
Orange Chicken
I love takeout Chinese, but making it at home gives me control of the ingredients. For the chicken, I simply mix equal parts flour and cornstarch, seasoned with salt, pepper, and onion powder in a plastic bag. I cut chicken breasts into chunks and mix …
Chicken Piccata
I’m going to be honest with you. The last time I made this at my house it was just because I really wanted the mashed potatoes. I love the way the piccata sauce tastes with them. That’s the thing, though. Sometimes, it’s not the protein …
Chimichurri
One of the ways that I try to keep our meals on the healthier side is with trying to make beef an occasional protein instead of being something we go to multiple times per week. That said, we love a good steak!
Flank steak isn’t something that I grew up eating, but has become a favorite of mine. I love being able to toss it into my go to beef marinade for a few hours, throw it on the grill, slice and done!
Occasionally, I want to punch it up a bit – and chimichurri is the perfect choice to do that. This South American topping is fresh and garlicky, with the perfect amount of acid. It’s great on beef – but also works on any grilled meat or veggie.
Chimichurri
Ingredients
- 1 bunch parsley
- 1/4 bunch cilantro
- 1 small red onion
- 3 cloves garlic
- 1 tsp oregano
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
Instructions
- Add parsley, cilantro, oregano, garlic, onion, and vinegar to a food processor.
- Pulse several times.
- Add the oil and pulse until blended together.
- Taste. Season with salt & pepper.
Turkey Burrito Filling
First, this was a really hard recipe to name because I use it for SO many things. I use it in burritos, for nachos, on top of potatoes, with eggs for breakfast, and it is almost always in my burrito bowls. I use ground turkey …
Corn & Black Bean Salad
For me, one of the ways that I stay on track with healthy eating is having a variety of things on hand and ready to eat that are both delicious and good for me. This salad is one of them! I debated whether I considered …
Let’s Get Cooking!
Thanks for joining me here in my little kitchen on the internet. I suppose that I should take a bit of time to introduce myself and to let you know a little about what you can expect to find here on Probably in the Kitchen.
My name is Erin, and I’ve been a home cook since I was a kid.
I was fortunate to spend a lot of time with both of my grandmothers when I was young, and both were great home cooks who loved to show me their kitchen secrets. As an adult, I love using food and cooking as my primary creative outlet. I couldn’t draw a straight line if my life depended on it, so I focus on creating recipes and food experiences.
Like most people, I love food that tastes amazing, but that sometimes comes at a cost to my waistline. I am striving for a better relationship with food, and am currently working to create healthy, vibrant dishes that taste just as amazing as their high calorie counterparts.
What this isn’t, however, is just a food blog for dieters. It sounds hokey, but I have come to realize that eating healthy has to be a lifestyle to have lasting success. There are times I want to splurge, and you’ll see those recipes too. I will do my best to provide WW points for recipes, but keep in mind that any plan changes and/or substitutions you make may alter that.
Be sure to follow me on Instagram where I’ll post additional content to my feed and to my stories. @probablyinthekitch
I’m happy you’re here, and can’t wait to get cooking!