Healthy Recipes to Keep You Fit and Fabulous

Posts tagged ‘brunch’

Happy Easter! Recipe: Baked Mini Ham Sammies


I hope everyone has been enjoying a beautiful day filled with family, food and fun- and, most importantly, remembering that this is a day of celebration of our Lord and Savior- He is Risen!

Let’s cover yesterday before I recap my lovely Easter Sunday.


Yesterday was Saturday, which means only one thing- pancakes!  I decided to switch it up and make “egg in the middle” pancakes.

I started by cooking two large pancakes:

I fried two eggs, sunny side up:

I used a knife to cut a hole out of the middle of the pancakes:

I placed the fried egg in the middle, and enjoyed my egg-in-the-middle pancake with a huge cup of coffee:

I topped mine with sugar-free syrup and ketchup, which, surprisingly, wasn’t weird.

After digesting for a little while, we headed to the gym for our Saturday-afternoon BodyPump class.  I may be addicted to the ‘Pump.


We decided to skip cardio because we had some errands to run before my parents arrived from Ft. Lauderdale.  We did some grocery shopping, and then stopped at Subway for lunch.

I had a 6-inch turkey on whole wheat, toasted with provolone cheese, honey mustard, spinach, tomato, green pepper, banana peppers and pickles!

I sipped on a Vidration water in Lemon-Lime flavor:

Although it has 0 calories, after skimming through the ingredients list, I don’t think I’ll be buying this again- far too many mystery ingredients!

When we got home, I got to work on the food I was planning to bring to Corey’s parents’ house for Easter brunch.  I decided to go with one of my mom’s recipes that is my absolute favorite “holiday” breakfast- baked mini ham sandwiches!

Baked Mini Ham Sammies

Servings: makes 24 (I suggest 2 per person)


24 mini potato rolls (I used Martin’s brand)

1/2 cup of Smart Balance spread or butter

4 tablespoons minced onions

2 tablespoons poppy seeds

12 oz. thinly sliced deli ham

9 slices swiss cheese, cut into 24 small slices

4 tablespoons Dijon mustard

*Note*: Can be made ahead and kept in the refrigerator the day before, and baked right before serving.


Lay tinfoil across a cutting board or cookie sheet and place the rolls on top (to have a sturdy working surface).
Use a knife to slice directly through the middle of the rolls, so you end up with two halves.

Top each bottom half with 1 teaspoon of Dijon mustard and spread with a knife.

Sprinkle 1 teaspoon of minced onions on each bottom half.

Top each half with a portion of ham (just use your fingers to tear it up into appropriate portion sizes)

Cut the cheese into the right size:

Top each one with a slice of cheese.

Spread the top halves with a thin pad of butter or Smart Balance Spread.

Place the top halves back onto the bottom halves, making sure they line up with each other.

Place another thin pad of butter or spread on top of each one, then sprinkle with poppy seeds.

Wrap completely with tinfoil and refrigerate.

Before Serving: Place sandwiches (still wrapped in tinfoil) in 350 degree oven for 20-30 minutes.


My parents arrived around 6PM, and we went straight over to Corey’s parents house for appetizers and a glass of wine.

Corey’s mom made an awesome dip with avocado, tomato, red onion and feta cheese that I loved.

She also had some Easter-themed treats!

We decided to go to Antonio’s, which is one of Corey’s parents’ favorite restaurants.  It’s a great little Italian place that is separated into a downstairs cafe and an upstairs “ristorante”- the downstairs atmosphere is more casual, while upstairs is a little more upscale.

The best part about eating downstairs is that you can browse the wine selection, pick your own bottle, and they will open it for you and let you drink it while walking around.  Corey helped pick out some good bottles for us:

What…a jokester.

Once we sat down, we munched on some delicious garlic bread.

As soon as I saw the menu, I knew exactly what I was having.  Melanzane alla Parmigiana, also known as my favorite meal- Eggplant Parmesan!

It was delicious, and I was happy to have some leftovers to take home with me!

Corey ordered the special, which was tilapia in a gorgonzola cream sauce.  I had to sneak a few bites- the sauce was to die for.

Here’s a picture of the whole gang:

It was great having both of our families together, although we missed my sister!  She couldn’t make the trip down from school because she has finals this week.

Easter Sunday


I woke up this morning and had a quick breakfast.  I was excited yesterday because my grocery store finally had the Lemon Chobani I have been dying to try!

I wanted to try it because, as we know, I hate fruit yogurts, so the lemon adds flavor without being in the category of the many fruit flavors I don’t like.  Yay!

I also had a Chocolate Pancake Muffin with peanut butter:

After eating, I got ready for church and my parents met us at our apartment.  My mom gave me my Easter basket, which I look forward to every year.  I expect to still be receiving one even when my own children are getting theirs.

Highlights included new make up, a chef’s basket (for easily removing pasta or vegetables from boiling water), a stack of coupons, and an electric hair remover <–Is she trying to tell me something?

We met Corey’s family at our church, which we were excited to bring them to for the first time.  We all enjoyed the service very much.  Afterwards, we headed to Corey’s parents house for an Easter brunch.

We enjoyed some appetizers, my favorite being the smoked salmon with chive cream cheese- yum!

My mom and I had a mimosa:

Corey’s mom sent us on our traditional hunt for our Easter baskets!  I always find mine before Corey, which he hates.

Highlights of Basket #2 included a Southern Living Weddings magazine, a Groupon to one of our favorite restaurants, and a mini grow-it-yourself Basil!

How cute is that?

Corey’s basket suited his interests perfectly:

Corey’s mom had a beautiful Easter table set up, overlooking the amazing view of the lake in their backyard:

After Corey’s aunt, uncle, cousin and grandmother and her husband arrived, we dug into the fabulous brunch spread!

My plate included a little of everything, of course: quiche Lorraine, ham and egg casserole, my mini ham sammies, Kielbasa (Polish sausage, a holiday staple, because Corey’s parents are Polish) and a slice of chocolate swirl cake that I was supposed to share with Corey, but accidentally demolished on my own.

Once we were sufficiently stuffed, my mom and I took over the entertainment, in true Turner form.

My mom started off by singing and playing the piano, and then I got up and sang while my mom accompanied me on the piano.  We used it as a practice session since I will be performing the song at her upcoming piano recital next month.

Afterwards, we celebrated Corey’s grandmother’s husband’s birthday!  My mom played “Happy Birthday” on the piano while he blew out the candles on a massive chocolate cake.

Bella was not happy that I forced her to wear an Easter dress:

Cruel and Unusual Puppy Punishment

Here’s me and my Dad:

Corey and I in our Easter finest:

And finally, a picture of Corey and I with our parents:

I had such a great weekend with my family, and I am so happy they were able to spend Easter with Corey and I!

Now, I’m planning to eat my body weight in Easter candy while memorizing every muscle in the human body, learning the principles of chemistry, and engraving the causes and treatment of infectious diseases into my brain.

1 week to go!

Breakfast for Dessert

Well, if I thought Tuesday was busy, yesterday and today take the cake!

I was so tired last night I didn’t quite get around to posting, so I’ll recap yesterday’s meals today.


I started off the morning with a hot bowl of Quaker Weight Control Oatmeal in Maple & Brown Sugar flavor.  I guess Tuesday night’s mini dessert stirred up a major craving for chocolate and peanut butter combos, because that’s exactly what ended up in my bowl!

Chocolate-y Oats!


I mixed in 1/2 tablespoon of Hershey’s Natural Cocoa Powder, and 1/2 tablespoon of Skippy Natural Peanut Butter.  I also had a cup of Twining’s English Breakfast Tea with a splash of almond milk.


After breakfast, I walked over to the gym for a semi-lazy workout.  It was actually pretty crowded, and I get anxiety if there’s too many people in such a small gym, so I got out of there after completing 20 minutes of intervals on the treadmill, and 15 minutes on the stationary bike.  I also included 2 sets of abs using the stability ball.


Lunch was another version of chicken curry leftovers!

I mixed the remaining slow cooker shredded chicken with 1 tablespoon light mayo, 1 tablespoon yellow mustard, and 1 stalk of diced celery.  I placed my chicken salad on top of a toasted whole wheat English muffin, and served it alongside leftover roasted brussel sprouts and yellow squash.

Chicken Salad + Veggies


I am not a fan of your everyday chicken salad, because for some unknown reason, people think it’s normal to throw in grapes and raisins and nuts and all kinds of weird things!  This version of chicken salad was much more delightful to my fruit-mixture-hating palate.


This time, it wasn’t just me who walked through the door passed 9 o’clock.  Corey had a huge test last night, so he didn’t get home until around 9:45.  Luckily, he had dinner in his hands, ready to go!

We both enjoyed 1/4 chicken dinner plates from Boston Market:


Close up of the good part!

For my sides, I had the vegetable medley and roasted potatoes.  Naturally, I had not only one piece of their heavenly cornbread, but I requested an extra, which I split with Corey…only because he looked sad that he didn’t have his own extra piece.  I love this as a fast-food dinner, because if you remove the skin from the chicken and skip the cornbread, it has less than 400 calories.

Corey and I have been on a major sweets kick lately, but, our STILL naked kitchen has dwindled down to basically nothing dessert-like to offer us after our dinners. Leave it to me to figure out a way to make something to eat out of nothing.

Among the other goodies my parents sent me home with last weekend was a loaf of my mom’s homemade sourdough bread!  I stared at it long and hard after dinner, willing it to turn into a piece of cake, and then Corey said, “How ’bout french toast?”


I sprayed a skillet with non-stick spray and put it over medium-heat.  While it pre-heated, I got out a small baking dish and cracked an egg into it.  I poured in about 3/4 cup of almond milk, and beat the egg with the milk.  I added 1 tablespoon Splenda, 2 teaspoons cinnamon, 2 teaspoons pumpkin pie spice, 1/2 teaspoon vanilla extract, and mixed everything together.

Next, I sliced four slices of bread and placed them in the mixture to soak for 2 minutes on each side (the fourth slice didn’t fit, so I soaked and cooked it on its own.)

After the mixture was almost all soaked up into the bread, I placed each slice in the hot skillet, and cooked until brown on both sides.

I sprinkled the top with powdered sugar, topped it off with sugar-free syrup, and it was ready to eat!

This was just fabulous, especially for someone who has never made french toast before!  I will definitely be making this for breakfast in the future, but I will most likely substitute whole wheat bread for the homemade sourdough next time (mainly because I won’t have any left by then!) I highly recommend trying out this recipe for an impressive breakfast or brunch.  It would also be great topped with fresh berries (not different types mixed together, of course 😉 ).

I better stop blogging and start paying attention to the professor in front of me rambling on about muscles.  I just found out I was the only one in the class to get 100% on our last exam.  Holla!

Do you enjoy having breakfast for dinner?  (Or dessert?)

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