Egg Muffins

EGG MUFFIN COLLAGEINGREDIENTS:

1/3 C MILLET FLOUR

1/3 C UNSWEETENED ALMOND MILK

8 EGGS

2 COOKED CHOPPED SWEET SAUSAGE LINKS

4 STRIPS COOKED CRUMBLED BACON

1/2 SMALL JALAPENO PEPPER-CHOPPED

1/3 C CHOPPED ONIONS

1/3 C CRUMBLED FETA CHEESE

1/2 C ROUGH CHOPPED TOMATOES

1 SMALL SWEET CHOPPED ORANGE PEPPER

1 TBSP CHOPPED BASIL LEAVES

Steps:

Pre-heat oven to 350

Cook your bacon and sausage (or completely omit these all together and go meatless)

Wisk together in a large bowl the eggs, flour and milk

Add all other ingredients into bowl and stir together

Season lightly with garlic powder, salt, pepper, cayenne pepper, oregano

Spray muffin tins with spray and fill cups 3/4 of the way with egg mix

Bake for 20 to 25 min-try poking with a fork to make sure they are done

Let cool for a few min and then remove from tins to cool completely

Store some in freezer and take out as needed. Yields 18 muffins.

These are extremely versatile! Try making them with spinach, any type of different peppers, mushrooms and different cheeses!   I can’t wait to try again with a different combo of ingredients! Also great to make ahead for the week so you have a delicious and nutritious grab and go breakfast everyday for you and your family. No Excuses! Always eat breakfast!

Enjoy!!!
xoxo-A

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Mexican Chicken Bake

Mexican chicken bake

Buckle up! This is a good one and  figure friendly too!!! This would also be great with ground turkey instead of chicken!

Step one:

Take 3/4 lb chicken breast and cut into cubes. Cook over med heat for 10 min in skillet adding the following:

1/4c  lime juice

1/4 c lemon juice

1/4 c chicken stock-low sodium

Season with cilantro, pepper, red pepper flakes, cinnamon, garlic powder-all to your liking. (I used about 1 tsp of each)

Step two:

Boil whole grain penne pasta just under the suggested time on the package-I used 3 to 3 1/2 cups dry (this will give you about 5 servings in the dish)

Step three:

Combine in baking dish the following:

8 oz container of lite sour cream

1/2 c chopped onion

1/2 c peach/mango salsa (or whatever salsa you like)

1/2 c chopped pepper (whatever you like)

1/2 c skim milk

5 to 6 oz corn

***If you like it spicy add Sriracha and or hot sauce at this point too!

***You can add other garnishing like diced green onion or fresh parsley or cilantro on top-I just didn’t have any on hand!

Step four:

Combine ALL ingredients together and mix well in baking dish. Top with 1/2 c shredded cheese of your liking.

Bake at 385 degrees for 30 min. Serving size should be 1 1/2 cups. Great to make for dinner and have for leftovers the day or even two!

Enjoy!

A

HEALTHY ITALIAN TUNA BAKE

italian tuna bake

Directions & Ingredients:

6 oz Greek yogurt

8 oz lite sour cream

2 tsp tomato paste

1/4 c parmesan cheese

1/4 c white or spanish onion chopped

1/2 c chopped mushrooms

1/2 c chopped yellow, green or red peppers (or a combo)

2 cans white albacore tuna

2 cups dry mini penne or rotini whole grain pasta

1 c shredded mozzarella

1/4 to 1/2 c Italian breadcrumbs (whole wheat)-depending on your taste (go easy)

First, boil pasta just under what the directions tell you to because you are going to bake it for additional time.

At the same time in a pan on the stove on med heat mix the yogurt, sour cream and tomato paste with the following seasonings: garlic powder, basil, oregano, pepper, red pepperflakes and paprika. Mix well and let sit for 5 min until warmed all the way through.

Pour the cheesy sauce mixture into the baking dish-I used a 9×13. Strain the pasta and also pour into baking dish.

In the same pan add the veggies along with some olive oil and balsamic vinegar and let cook down for 5 to 7 min.

Lastly, combine all ingredients into the baking dish-finishing off with the shredded mozzarella, parmesan and breadcrumbs. (I also added fresh parsley and more black pepper at this point)

Bake at 350 for 30 to 35 min.

Enjoy!!!
A