Jalapeño, Jack & Bacon Breakfast Grits

Grits are one of those foods that can be completely disgusting or simply amazing. It's all in the way they are prepared. Luckily, working at a BBQ restaurant for 4 years gave me exposure to some delicious cheddar grits, and I have always been a fan. 

My boyfriend was reluctant to try this, as he has only tried the slimy, tasteless version. I promised him that he would like my recipe, I mean, how could he not? My grits have cheese, bacon, and jalapeños. That's a winning combination. Is decided to top it all off with a fried egg, and it was amazing! The yolk combined with the spice of the peppers, the salt of the bacon, and the richness of the cheese is simply amazing! 

Jalapeño, Jack & Bacon Breakfast Grits

Ingredients:

8 slices thick-cut bacon, diced

2 small or 1 large jalapeño, seeded and diced

1 cup skimmed milk

3 cups low sodium chicken broth 

1 1/2 cups hot water

1/2 cups corn grits/polenta

1 tsp. salt

2 cups reduced fat shredded Colby Jack cheese, divided

4 eggs

1/4 cup green onions, sliced (for garnish)

Directions:

1. In large sauté pan or cast iron, add bacon and jalapeños. Cook over medium heat until bacon is crispy. 

2. Remove from heat, transfer bacon and peppers on to plate with paper towel. Pat with towel to remove grease. Drain grease from pan and set aside. 

3. In large sauce pan, add milk, chicken broth and water. Bring to a boil and slowly add the grits and stir with whisk. Reduce heat and continue simmering 5-7 minutes or until grits have thickened, stirring frequently. 

4. In the mean time, fry eggs in frypan used for cooking bacon. I prefer mine sunny-side up, but cook eggs however you like them. Remove eggs from pan and set aside. 

5. Once grits reach desired consistency, add salt, bacon, jalapeños and half of the cheese. 

6. Transfer to fry pan, top with remaining cheese and broil in oven 2-3 minutes to melt cheese.  

7. Top with green onions, spoon evenly in to four bowls and top each with 1 fried egg. Enjoy!

Skinny Chicken Pot Pie

As the weather gets colder, I always find myself starting to crave more comfort food. Most of the typical comfort food we crave during the colder months is packed with unnecessary fat and calories. Here's my take on a popular classic. My version is packed with flavor, without all the calories. I hope you guys like it!

Skinny Chicken Pot Pie 

Ingredients:

1 tsp. olive oil

1/2 yellow onion, diced

1 lb. Boneless, skinless chicken breasts, cubed 

1 cup russet potatoes, peeled and chopped

1 cup carrots, chopped 

3/4 cup frozen peas

3/4 cup frozen corn

1/2 container (2 cups) chicken broth

1/4 cup whole wheat flour

1/4 tsp. garlic powder

Salt and pepper to taste

1 package puff pastry shells

Directions:

1. In large saucepan, heat oil over medium heat. Add onions and chicken. Cook on medium heat until chicken has browned on all sides, stirring frequently. 

2. Add veggies, broth, and garlic and stir until well combined. Cover and simmer over medium heat for 15-20 minutes or until veggies are tender, stirring every few minutes. 

3. While filling is cooking, bake puff pastry shells according to directions. Remove from oven and set aside. 

4. When veggies are tender, gradually add flour to filling mixture until desired consistency is obtained. Season with salt and pepper to taste. 

5. Remove tops of puff pastry shells and transfer to bowls or plates. Spoon 1/4 of filling mixture over each puff pastry shell and enjoy!