I was in need of something healthy, quick, and packed with protein when I came up with these little quiches. My trainer is always saying protein, protein, protein after a workout and knew my regular bag of dried cereal and yogurt in the morning just wasn’t cutting it in the protein dept. After my morning workouts, I am starving! I eat two of these along with oatmeal and a small yogurt and I’m finally feeling full and satisfied after this hearty breakfast.
- 8 eggs lightly beaten
- ¼ cup milk
- ¾ cup shredded cheese
- ~ 1 tsp salt/pepper
- Meat of choice. I used 9 oz precooked pork sausage. turkey sausage available too.
- Veggies: you pick! Spinach, chopped onion, green onion, bell pepper, sundried tomatoes, etc.
- Preheat oven to 350. In a large bowl, mix together eggs, milk, cheese, salt/pepper. Set aside. Heat butter or olive oil in a skillet and sauté veggies until tender. Combine veggies and sausage with egg mixture.
- Spray muffin pan to prevent sticking. Evenly distribute mixture into muffin pan. Bake for about 20-30 minutes until eggs are set.
*Tip: Use butter knife to pop the quiches out of the muffin pan as they’re cooling.
We were invited over to our neighbors house for dinner and I wanted to bring something easy that I could make in less than 30 minutes. This is the easiest little treat to whip up for a last minute dessert option.
What you need:
- Spread peanut butter between two crackers.
- Microwave chocolate in 15 sec increments.
- Dip cookies in chocolate and sprinkle one side.
- Lay flat on wax paper and place in the fridge until it’s time to eat! The chocolate hardens pretty much immediately.
They’ve got a hint of sweet and salty and I’ve heard them be compared to homemade butterfingers.They’re so tasty! Try them and tell me what you think!
I was in the mood for some comfort food, and was craving chicken carbonara for some reason. I’ve only had chicken carbonara once at Buca Di Beppo and I loved it! I wanted to recreate it, and this recipe did the trick. It’s a tasty, filling meal and perfect for a big group. It’s also great for freezing!
This is what you’ll need:
- 2 eggs, plus 2 egg yolks
- 1 1/2 cup heavy cream(sub fat free half and half for light option)
- 2/3 cup grated parmesan cheese
- 1 tsp lemon zest
- 2 tbsp chopped fresh parsley
- 3 tsp olive oil
- 4 oz prosciutto(or to taste, we used 6 oz)
- 3 garlic cloves, minced
- 1 lb chicken breast, cut into strips
- 1 lb spaghetti(we used veggie pasta)
- 1 cup fresh or frozen peas
- salt/pepper to taste
- In a large bowl, whisk together the eggs , egg yolks, cream, parmesan, lemon zest and parsley. Set aside.
- Cook spaghetti as directed on package and drain.
- Heat 2 tsp of olive oil in a large frying pan over medium heat. Add prosciutto, garlic and saute, stirring occasionally, until fat renders. Remove from pan and set aside.
- Heat 1 tsp of remaining olive oil in pan, add chicken, salt and pepper and stir fry over medium heat until chicken is cooked through, about 7 min. Next, add prosciutto, egg/cream mixture, and peas and stir over medium/low heat for about 3-4 min. Don’t boil.
- Pour meat/sauce over noodles and sprinkle salt/pepper and parmesan cheese to taste.
Let me know if you have any questions or comments.