I’m always looking for new ways to get a protein packed breakfast in during the week but who has time to cook in the morning? I love these because I can make a batch on Sunday and I’m good to go for the whole week. Just pop them in […]
Homemade chicken sausage patties, heirloom tomatoes and low-fat cheddar cheese. This little stack is sure to satisfy almost everyone while keeping the fat and cholesterol on the down low. Pair this with a salad and serve it up at your next brunch.
- 1 lb. ground chicken
- 3 Tbs pancake syrup
- 1 Tbs dijon mustard
- 1/4 tsp ground ginger
- 1/2 tsp mustard seed
- 1/2 tsp caraway seed
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp minced onion
- 1 Tbs butter
- 4 slices reduced fat cheddar cheese
- 1 large heirloom tomato, sliced about 1″ in thickness (you could substitute beefsteak here but they aren’t in season right now and even when they are, it’s tough to find a good one)
- Combine turkey, syrup, dijon mustard, mustard seed, caraway seed, ginger, minced onion, salt and pepper in a large mixing bowl. Divide into 4 (1/2-inch-thick) patties.
- Heat butter in a large nonstick skillet over medium-high heat; cook patties until well browned and cooked through, about 4 minutes per side. Remove from heat.
- Place tomato slices in a single layer in a foil lined baking dish; season with salt and pepper. Top each slice with 1 turkey patty and 1 cheese slice; broil until cheese is all melted and bubbly, about 3 minutes. Serve hot.
- I topped mine with a yummy Roasted Garlic and Onion Jam made by Giant’s Simply Enjoy brand.
- This would also go great with a dollop of sour cream on top or a schmere of dijon.
In an attempt to waste less and use more of what we have around the house, I came up with this semi-deconstructed take on the classic green eggs and ham. As you can see from the directions, this is a tiny bit of cooking combined with an interesting presentation to achieve something that looks incredibly elegant for the amount of work it requires.