Mini Crustless Quiches

Mini Crustless Quiches

Healthy bite size snack!

I love making Mini Crustless Quiches, they are a great snack when I am focusing on my eating plan. They help when I get a craving to snack mid-afternoon or watching a late night movie.  Each one packs a great protein punch, low fat and very few calories (depending on your filling)

Making them for a fun family night...have each family member pick a row to add their own filling and bake everyones together!

Spray mini muffin pans with cooking spray.
(if you use paper muffin liners, go for the thicker ones - be sure to spray them as well)
A friend suggested using a silicone one -- I think this will be my next purchase!

Fill 1/2-2/3 with favorite veggies
I like variety - so I fill each row with different mixtures

I used:

Spinach
Zuccini
Red Onion
Orange Pepper
Sweet Potato (pre cooked)

Beat 4-6 eggs season with salt pepper and dill

(add shredded cheese if desired)

Fill filled muffin cups to the rim

Carefull place in a 350 over

Cook 20-25 minutes until set

Great warm or chilled!

I flash freeze them as well (place individually on cookie sheet until frozen solid, then place in covered container or ziplock bag.  When you need a quick snack - microwave for 10-20 seconds. YUMM!

Alternatives
I have used salsa, mustard, bacon as well as adding cream to the egg mixture and cheese too. Its all up to what you love!

Let me know what your favorites are!

Best Turkey Meatballs EVA!

I don't know about you, 

but sometimes turkey meatballs 

can have a texture of a sponge. 

But I have figured out a secret!

I was so thrilled when my experimenting paid off 

just adding shredded veggies 

created a juicy meatball 

that we are addicted to 

now I make several pounds 

and freeze them for quick meals! 

Here are the basics:

1# Turkey

1 shredded sweet potato 

1 shredded zucchini

1 egg

tsp Greek seasoning

Use food processor to shred sweet potato and zuchinni.

 Change blades to blend blade

Add ground turkey, egg & seasoning.

 Blend well   Make small meatballs

Brown in cast iron skillet with coconut oil

Then lower heat, 

cover with glass lid to steam

until cooked through

ENJOY!!

I love it served with sweet potato hashbrowns garnished with Sweet Bavarian Mustard or in Alfredo with Spaghetti Squash

Be creative, 

let me know how they turn out and how you serve them!

Spinach Bacon Quiche w Sweet Potato Crust

Spinach Bacon Quiche w Sweet Potato Crust

I had seen several recipes for a quiche using sweet potatoes as the crust. After trying a few recipes and tweaking things the way I prefer with the tools I love...this is how it turned out. Simply Amazing!

Ingredients:

2-3 Sweet Potatoes thinly sliced
3 strips turkey bacon diced/cooked
1/4 small red onion diced
2 cups fresh spinach
1/2 cup mozzarella shredded
4-6 eggs
1/4 cup  -1/2&1/2

Preheat over to 400

Lightly spray glass pie dish with olive oil
Using a mandolin, thinly slice unpeeled sweet potatoes
Line the pan, layering potatoes to form crust
Bake 400 for 15-20 minutes until lightly browned

Remove from oven, lower temp to 350

Add Bacon, Onions and Spinach to crust
Whip eggs with 1/2 &1/2
Pour over veggies
Cover with cheese

Bake for 20-25 minutes until eggs are set and cheese melted.

Enjoy!

Vegan Enchiladas

This morning I decided to join a cooking contest and only had about 45 minutes to prepare a dish. I looked at what I had in stock and decided to create something new...and although I didn't win, it was a hit - especially with my family - who all cried for more!

Here is a simple vegan alternative to Enchildadas 

I promise you won't miss the cheese!

I purchased everything at Aldi's my new go to store.

Vegan Enchiladas:

Cook Brown Rice according to package directions. 

After cooking add Olive Oil Lime Juice and Cilantro to taste.

Cook 2 medium sweet potatoes; then mash them.

(I microwave them for 6 minutes), 

Spread the Sweet potatoes onto 12 white corn tortillas

Then roll up

and place in a 13 x 9 glass baking dish

Cover with Green Enchilada Sauce

Cover with Foil & Bake @ 400 for 30 minutes

uncover and bake 10-12 minutes longer 

until golden brown and bubbly

Tada!!

Top with Lettuce & Salsa Verde

Enjoy

Grilled Avocado Spinach Strawberry Sandwich

Its been awhile since I posted, but I recently had an amazing sandwich which I -of course- I had to recreate and share! As usual I took what I enjoyed and remastered it for my own taste 

...and it turned out amazing!!

Grilled Avocado Spinach Strawberry Sandwich

Its so simple to make - and create - Try it !!

I chose to use a flatbread

Spread with plenty of goat cheese

 Next a nice layer of spinach

 Followed with sliced strawberries

 Topped with 1/2 avocado tinly sliced

 Drizzle blasamic vinegar

 add another flatbread on top

 Grill to perfection (low/med heat)

 slice and serve!!

Seriously delicious!

Next time I will some sliced onion, or even try some creamy Havarti Cheese or even be daring and add some Horseradish!

What would add?

Spinach Stuffed Egg

Here is how I make breakfast...

on todays menu:

Spinach Stuffed Egg.

Start with a BIG EGG

1 whole egg and two egg whites

Add some spices...

I chose my favorite treasure

Basil & Garlic

Flip the egg and then add some spinach

Cook until tender and wilted...

place in center of over easy egg

fold in half - and enjoy!

Bon-Appetit!!

20 Days in November

After almost a month of vacation I am back in the kitchen!!

Out time away was amazing, enjoying warm weather and even warmer hearts. I love that we are blessed enough to enjoy the time away for ourselves and with family.

I'm not gonna lie there were some challenging times too, especially for me...not having my own kitchen!

Since June 27 I changed my lifestyle having grown accustomed to cooking nearly everything I eat in my own kitchen...and during 20 days in November... I had to rely on someone else to prepare my meals for me.Although I had a few moments where I burst my way into the kitchen and whipped up some eggs...I was at the mercy of those I was with.

In Jamaica I did pretty well...yes I indulged, but I stayed as close to my plan as possible, except for the Jerk Chicken and the never ending sugar drinks...Every meal was incredible.

Then we traveled to Florida and we ate out most every day because there are so many options and the food was amazing by the way..I did pretty well the first few days but slowly...I began to eat outside of my boundaries...a nibble here, a bite there until Thanksgiving weekend when the walls of my willpower came crashing down and I engaged fully in the decadence of starchy and sugar laden, corn filled amaziness.

It started with Dunkin Donuts...I had watched my family indulge for the first week and I held out -- but this day I said yes and enjoyed every single bite of that soft doughy creme filled chocolate goodness.

Then the prep for the meal came and as we cooked we munched on a variety of dips and cheeses... it was incredible. For the main meal Deep Fried Turkey, Cheesy Potatoes, Sweet Yams, Corn Bake and so much more...every bite was perfectly cooked to perfection. It was my one day to indulge without restrictions and I DID!!

Followed by an all night shopping spree for Black Friday with gut wrenching - doubled over - torment...

My intestines were inflamed, my colon seemed immovable and I was in misery. I had planned to indulge all weekend...but decided a day of apples was better suited for me...it took three days for my body to realign from the indulgence I took part in. Lesson learned.

I scaled back and ate a lot more fruit, but still indulged in Gelati and chocolate...but hey...I was on vacation!

Upon returning home I have struggled with focus... I seem to give in for a few bites of this or that. Each day I am redefining my decision to stay healthy. Thankfully I have lost all the weight In had gained while away and the scale is back on the downward swing.

I am back and in the kitchen creating and thankful for EGGS.

They are the perfect food, full of protein and Omega 3, and go with just about everything from savory to sweet...