Been some time since I have had a chance to make a post. Things here are so busy! Have been really pushing harder each day and have dropped back into the 280′s. I am doing about 4 to 7 miles of walking per day and also 30 minutes of Jillian’s workout routines 4 times a week and 30 minutes cardio 5 times a week. Between that and now also Coaching my nephews little league team, running my facebook pages, The Bipolar Cook, Cookbook420, & I Am Crazy & I Know It & I Aint Afraid To Post It , as well as cooking and getting some quality time in with my fiance, it is becoming increasingly difficult to keep up with the blog posts as well. I am working on a new work schedule to manage my posting times between all media I am on so more time should free up and I can get more posts in per month. Anyway, aside from all that Aimy is also doing extremely well. Now to the food!
This morning after walking 3 miles and doing 30 minutes cardio back to back I was starving and craving some carbs. I decided to use one of my cheat meals for the weak this morning and put down some breakfast potatoes. While I normally eat egg whites I just had to make some over easy eggs with these pappa’s cause it just seemed unfair to these tasty little suckers to serve them with some scrambled whites. So I whipped up 2 eggs topped with some salt, pepper, and parm. The potatoes can be easily baked instead of fried to save calories. To do so, just take a couple tablespoons of oil and place the diced pots in a ziplock with the oil, shake well, then move to a bowl add the spices, toss, and bake at 375 for about 25 to 30 minutes. Remove, top with added salt, parm and fresh chopped parsley.
Garlic Parmesan Breakfast Potatoes
- 1 Large Baking potato, skinned, small dice
- 1/4 cup vegetable / canola oil
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 tsp fresh parsley, chopped
- 2 tbl grated Parmesan cheese
- Heat oil in a medium skillet over medium-high heat. Add potatoes and cook for 20 to 25 minutes using a fork to turn potatoes every 5 – 7 minutes so they cook evenly.
- Line a strainer with paper towel. When potatoes are golden brown, remove from heat and pour into the paper lined strainer and let drain for 2 minutes. Be sure to have a bowl or pan under the strainer to catch the oil.
- Once drained transfer potatoes to a small mixing bowl, add cheese, garlic, salt, pepper, parsley, toss well, plate.
- Top with extra parsley and Parmesan and serve with favorite breakfast!