My Recipes
Breakfast “muffins”
Ingredients (Makes 10-12):
4 eggs and 4 egg whites
3 bacon slices
1/3 onion
1 c fresh spinach
1 tsp unsalted butter
1/4 c any kind of cheese you want - I used about 1/4c of colby jack
**I also added about a 1/2 c of mushrooms
**Feel free to be creative with the veggies! Use what you have!
Directions:
Preheat oven to 350 degrees. Start by pan-grilling your bacon slices. While those are cooking, chop your vegetables. When your bacon is done, remove from pan, pour out most of the fat, and then grill your onions first, and then add the spinach until both are done. Cut your bacon into bits.
Then combine eggs, cheese, bacon, and vegetables and whisk together. Then grease your muffin pan (I just used cooking spray) and pour 1/4c portions of mix into each cup.
Place into oven and cook for 20 minutes, do the “muffin test” (toothpick) to make sure it’s cooked all the way through. Let cool and then remove and serve or refrigerate!
Veggie Pasta
**I don’t really have any particular measurements, it’s normally a “use what I have” recipe
Ingredients
-cooked whole wheat orzo pasta or whole wheat spaghetti broken up
-veggies of your choice (onion, zucchini, mushrooms, red pepper)
-salt, pepper, garlic
-2 or 3 laughing cow cheese wedges garlic and herbs or sun-dried tomato flavor
Start out by sauteing your veggies and seasoning them to your liking. Once cooked to your liking, add the cheese wedges and melt into the veggies. Then add the cooked pasta!
Voila! Eat and enjoy!
Lasagna Rollups (makes 12 rollups)
12 cooked whole wheat lasagna noodles
1 jar of tomato sauce
2-3 cups of 2% shredded mozzarella cheese
2-3 cups of part skim ricotta cheese
parmesan cheese
Preheat the oven to 350 degrees.
Spread a thin layer of tomato sauce along the bottom of a glass baking dish. Then take each noodle and spread some ricotta cheese on each one evenly and sprinkle some mozzarella and parmesan cheese on each one. Then roll up each noodle tightly and place in the baking dish. Then pour some tomato sauce on each rollup and sprinkle the top with some mozzarella cheese and parmesan cheese. Cover with some foil. Bake at 350 degrees for about 20-25. Remove foil cover and bake a little longer until cheese is bubbly.
Chicken Brunswick Stew
Makes 9 servings (a bunch!…cut if half if you need to)
1.5cups=about 300 calories
5 cups chopped onion
(6) 4oz. skinless/boneless chicken breast halves
(2) 14.75oz cans cream style corn (no salt added)
(2) 14.5oz cans diced tomatoes
14.25oz can chicken broth
12oz bottle chili sauce
1/4cup butter cut into small pieces
2tbsp worcestshire
2tsp dry mustard
1/2tsp hot pepper sauce
2tbsp vinegar
1/2tsp ground pepper
Place onion in slower cooker, top with chicken. Add corn, tomatoes, broth, chili sauce, butter, worcheshire sauce, vinegar, mustard, pepper, and pepper sauce. Stir well. Cover w/ lid. Cook on high for 1 hour. Reduce heat to low and cook 6 hours or until chicken is tender. Remove chicken, shred, and return to stew. Serve. (can top with brown rice if wanted)
