Healthy, Filling Breakfast

I recently started a fitness program.  Along with the exercise, there was a meal plan.  It is not a meal plan that includes protein powder, boxed meals or lots of artificial food.  It is a 'calculate your calorie needs and eat from the following groups'.  I have to admit, I don't come close to eating all that I can eat.  Just this breakfast makes me full for HOURS.  Don't like spinach?  No problem, use tomato.

For one, you'll need:

4 Slices Turkey Bacon
1 Cup Spinach
2 Large eggs, beaten
1 Slice Whole grain toast
Hot sauce

In a medium non stick or cast iron skillet, cook the bacon.

When crisp, remove to a paper towel. To the skillet, add the spinach.

Cook until wilted.

Add the eggs to the spinach and put the bread in the toaster.

Scramble the eggs with the spinach. Put the toast on the plate, top with bacon.

Add as much hot sauce as you like and then top with the egg/spinach scramble.

Sausage and Pepper Quiche

Breakfast for supper again - this is becoming habit.  And why not?

2 Hot Italian Turkey Sausage Links (about 4 ounces)
1 1/2 Cups Chopped Bell Pepper
1 Cup Grated Cheddar Cheese
4 Eggs, Beaten
1 Cup Half and Half
1/2 Cup Bisquick

Heat oven to 375 degrees, grease a pie plate and set aside.

Brown Sausage, drain and put into pie pan.

Top with peppers.

Top with cheese.

Whisk together Eggs, Half and Half and Bisquick.

Pour over contents of pie plate.

Bake until set and slightly browned, about 45 minutes.

Rubbed and Mopped Ribs

I know, I have promised more information on where to stay and where to eat when in Cape Ann, but we have been home for less than 24 hours and our Big Green Egg is back in service, so I wanted to share a recipe first.  The following recipe was what we used the first time we made ribs on our egg.  As you can see from this picture, I did not follow my own instructions and wait for the meat to pull back from the end of the bone.  They were still very good, they were completely cooked, but they just didn't fall apart like I wanted them to - patience is key with ribs.

  2 Racks Pork Spareribs                                                           

  ----Rub----                                                                              

  1/4 Cup Hot Hungarian Paprika                                                

  5 Tsp Black Pepper                                                                 

  5 Tsp Dark Brown Sugar                                                           

  1 Tsp Salt                                                                                 

  2 Tsp Celery Salt                                                                       

  2 Tsp Cayenne     

  2 Tsp Garlic Powder

  2 Tsp Dry Mustard

  2 Tsp Cumin

  ----Mop----

  1 Cup Apple Cider Vinegar

  1/4 Cup Yellow Mustard

  1 Tsp Salt                                                                    

Mix all rub ingredients, set aside.

Remove the skin from each rack of ribs.  Coat with dry rub.  Let sit for at least 4 hours.  If refrigerating, return to room  temperature before cooking.

Heat the grill to about 300 degrees, set for indirect heat.  Add wood chips for smoke per your grill instructions.  Arrange ribs, meat side up, on grate over drip pan.  Cover the grill and smoke for an hour.

Meanwhile, mix your mop sauce.  After the hour, open the grill and mop the ribs.  Cook until ribs are tender and meat has shrunk back from the ends of the bones - about another hour.

And now, back to Cape Ann.