Goetta Breakfast Salad (uhh.. salad for breakfast?)

Oh boy was this tasty.

No, no. Breakfast food in a salad and eaten for lunch! Although, I’m sure it would be delicious and filling as a breakfast dish, but I just can’t get myself to eat salad for breakfast. Weird.

How did this fusion of German breakfast food and salad come to be, you ask? This is just what happens when two people start making two different things for lunch and decide that they both want a bit of what the other is having! Hee hee. No, literally. I’m sitting here giggling because I find it kind of funny. I wandered in the kitchen with a desire to cook up some of the goetta we brought back from OH last weekend and she was already in there washing some salad and putting it into bowls for us. I asked her if she wanted some goetta too and she said yes. I asked if she wanted an egg too and she said yes. I said, “what if we make it into a salad?” She said sure! BAM! Idea was born.

You can’t just put an egg and goetta on some lettuce and call it a new and interesting recipe, though. So, I mixed it up with some sauteed mini sweet peppers (because their flavors blend so well with egg and goetta) and threw in some zucchini as well because, let’s face it, you can pretty much add it to anything savory and it’ll taste good and fill you up.

Cheese and croutons were added in there too because we are a house that looooves cheese and croutons. In fact, during our latest visit to OH, we bought a bag of croutons to have with salad one night for dinner and the next night my dad decided to bring home FOUR MORE BAGS because… he figured we needed to eat them like french fries? I don’t know, lol, but they certainly didn’t last long.

They were good in this salad, but they didn’t add too much to the salad other than some more texture and a bit of cheesey/carby goodness, so if you want to save yourself some points you can go ahead and leave them out. I was just excited that I made up a new recipe using goetta that’s different than just slicing and pan-frying them up or inserting them into a breakfast sandwich. And it was definitely satisfying to both my palate and my stomach! Yum :)

Goetta Breakfast Salad
Servings: 1
PointsPlus Per Serving: 11 (or 8 without cheese or croutons since they’re more of an afterthought)


  • 2 to 3 handfuls of salad greens
  • 2 oz goetta, 5 PP
  • 1 egg, 2 PP
  • 3 mini sweet peppers
  • 1/2 medium zucchini
  • 1 tbsp low-fat french dressing, 1 PP
  • 1/2 oz dill havarti cheese (or another cheese of your choice), 2 PP (optional)
  • 2 tbsp croutons, 1 PP (optional)

1. Get out goetta and slice off two 1-oz rounds. Heat up a non-stick skillet to medium heat and cook goetta on both sides until nicely browned.

2. While the goetta is cooking, wash lettuce, drain and put in a bowl or on a plate. Wash zucchini and peppers. Slice peppers in half long-ways and slice zucchini into rounds.

3. Once the goetta is done cooking, cut each slice into quarters and put on lettuce. Cook up peppers and zucchini with a sprinkle of salt and pepper until slightly tender. Once done, slice the peppers into strips and put those and the zucchini rounds onto the salad.

4. Cook up your egg over-easy (so that the yolk will mix with the french dressing and be generally amazing.) While it’s cooking, cut up or shred your havarti cheese and put on salad.

5. Once egg is done, put it on top of the salad, add your croutons (if you’re using them) and drizzle the french dressing over top. Cut up with a knife and fork, mix it all up together and enjoy the delicious flavors!

Bacon Fried Cod BLTs

Get in my belly, you delicious fishy bacony sandwich from heaven.

I asked all my FB followers if they had any suggestions for what to do with cod. You know what they gave me? NOTHING. Whaaa?? No one had any ideas? Well, I shouldn’t judge. I was the one who didn’t know what to do with it in the first place. It’s just not my first choice in fish. I don’t know why… I just didn’t grow up knowing much about cod.

Jess and I were walking through the food section at our local target and they had a sale on fish. The cod was cheaper than the salmon and I’d never cooked with it before so I figured I’d give it a shot! I’m glad I did because I made this sandwich and it was goooood.

You really can’t go wrong with BLTs of any kind. They’re so versatile! Add avocado, add a meat or veggie pattie, add an egg, add whatever you want. It’ll probably work just fine. Today’s addition was panko breaded cod pan-fried in bacon grease. Umm… yes please. It was succulent and filling and just the right kind of salty. It’s the working girl’s version of “surf and turf”. And this working girl LOVED IT.

You could easily do this “open-face” if you want to knock off a couple PointsPlus. Or just toast the hell out of a couple 1PP pieces.

Bacon Fried Cod BLTs
Servings: 2
PointsPlus Per Serving: 11


  • 2 fillets uncooked thawed Atlantic cod, 8 PP
  • 4 slices Trader Joe’s 14 grain bread, 8 PP
  • 4 slices center-cut bacon, 2 PP
  • 1 slice reduced-fat cheddar cheese split in half, 2 PP
  • 1/4 cup panko bread crumbs, 1 PP
  • sprinkling each of salt, garlic powder, black pepper, chili powder, ground yellow mustard, turmeric and parsley (or a seasoning of your own)
  • 1 tbsp light mayo, 1 PP
  • 1 tsp lemon juice
  • 1/2 tsp hot sauce
  • lettuce
  • sliced tomato

1. Place your bacon in a cast iron skillet or non-stick pan. Turn up to medium-low and cook to your level of done-ness.

2. While the bacon is cooking, take out your fish, rinse off gently and pat dry. Set to the side while you mix your panko bread crumbs and spices in a flat bottomed bowl or dish. You can also get out the bread and toast it while you’re waiting for the bacon to finish cooking.

3. Once the bacon is done, drain on a paper towel, but keep the grease in the pan. Take your fish and spray each side with some Pam and coat in panko mixture. Put the breaded fish in the pan with the bacon grease and cook about 3-4 minutes per side.

4. While the fish is cooking, slice up your tomato, wash your lettuce and make the spiced mayo. You’ll mix together the mayo, lemon juice and hot sauce. I used tabasco, but you can use any hot sauce you like. If you want it more spicy, add extra hot sauce. Spread the mayo on two of your four pieces of bread. Then, put on the lettuce, tomato, bacon, cheese and fish. Best served hot, but saving it for lunch works too!

Spicy Peanut Pork and Noodles


I’ve been talking this recipe up for a while now on FB and Twitter and I finally get to share it! I was looking through my Google Reader foodie blogs and this tasty-looking recipe from Skinny Kitchen struck me right away as something I wanted to make. I wrote down the recipe and pocketed it so I could make it at home later that night.

When I looked in my fridge I saw that I had no defrosted chicken, but I did have pork! I also didn’t have scallions (which she used, but I left out of my recipe) or a regular red pepper, so I just used mini sweet peppers. The end result was ahhhhmazing. I like extra spice so I made sure to put in extra red pepper flakes, but you can certainly adjust those to your taste level.  Oh, and the leftovers were even better!  All the flavors reallllly melded together overnight, so make sure to make extra!

Now, I’m going to submit some of these photos to Foodgawker since Jess took them and they are making me salivate!  That’s usually a good sign for submissions to Foodgawker, right?  While I do that, you should make this.  Yup.

A close up of the savory, peanut-buttery goodness

Spicy Peanut Pork and Noodles (based off this Skinny Kitchen recipe)
Servings: 3
PointsPlus Per Serving: 11 (or 8 PP for 4 servings)


  • 6 oz dried pasta of your choice, 16 PP (I used soba noodles)
  • 1/4 cup soy sauce, 1 PP
  • 1/4 cup veggie/chicken broth (or just water with a little spice mixed in, like Adobo)
  • 3 tbsp peanut butter, 7 PP (I used Earthly Balance PB Coconut spread)
  • 1 tbsp lime juice
  • 2 cloves garlic
  • 2 tsp fresh ginger or 1 tsp ground
  • 2 tsp red pepper flakes
  • 8 oz pork tenderloin, 6 PP
  • 1 cup diced mini sweet peppers

One more for the road :)

1. If you haven’t cooked up your pork yet, I’d recommend spicing it with a little bit of coriander, salt, black pepper, chili powder and curry powder and cooking it on a cast iron skillet. Once it’s done, slice it up, put it in a bowl and set aside.

2. Cook your pasta according to the package. Keep it a little al dente, drain and set aside.

3. Combine soy sauce, broth/water, peanut butter, lime, garlic, ginger and pepper flakes in a saute pan or wok over medium heat until peanut butter melts (or you can whisk it all in a bowl and it’ll dissolve just fine). Add meat and peppers to the pan with the sauce and mix. Cook until peppers are slightly soft and meat is heated.

4. Add in pasta, toss together to coat it well and serve!