These little egg muffins are seriously a life saver in our house. I make them on a Sunday, and we have a protein rich, easy and tasty breakfast ready in 1 minute that we can eat on the go. My husband and daughter leave the house at 6:45 on school days, so there isn't much time for them to prepare and eat a good breakfast. These little guys are the perfect solution!
You could honestly make these about a million different ways. I am going to post our usual recipe, which uses canadian bacon, chopped green chilies and cheddar cheese, because this is truly what we eat most often. But I have also tried sundried tomatoes, mushrooms and goat cheese, or chopped broccoli, red bell pepper and feta--- the opportunities are only limited to your imagination.
Ingredients:
6 whole eggs
1 1/4 cup egg whites
5 slices of lean canadian bacon
1 4 oz can chopped mild green chilies
1-2 cups shredded cheddar cheese (I used low fat)
salt and pepper to taste
In a large bowl, whisk the eggs and egg whites until smooth. Add green chilies and salt and pepper to taste. Chop up canadian bacon into tiny pieces.
Spray a standard sized muffin tin with non-stick cooking spray. I actually use a silpat muffin tin and spray it with olive oil spray or brush a little bit of olive oil on each muffin cup. Distribute a little bit of the chopped up canadian bacon evenly into each muffin cup. Top each cup with enough cheese to fill the cup up 3/4 full. Then pour the egg mixture on top of the meat and cheese to fill up each cup.
Bake at 350 for between 20-28 minutes, or until the tops are slightly browned and a toothpick inserted into the middle comes out clean.
The muffins can be enjoyed immediately, or you can keep them in an airtight container in the refrigerator for up to a week. We usually microwave two muffins at a time for 50 seconds when reheating them.
In March 2013, I decided to join a beachbody challenge group to lose the "baby weight" that had been hanging around since my son had been born two years earlier. Little did I know that the experience would change my life! Not only did I lose the weight, I gained a ton of confidence, realized how much I could improve my life when I really tried, and discovered a passion for helping other people succeed! I hope I can help you become YOUR own best too!
Friday, October 18, 2013
Crock Pot Turkey Chili
I am a big lover of the crock pot. I mean honestly, what is better than coming home after work and having dinner all ready to put on the table? For me, a healthy, tasty crockpot recipe is like gold!
This chili is super easy, totally healthy and tasty on a cool, fall night!
...
- 1 lb ground turkey
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 can black beans
- 1 can chili or kidney beans
- 1 can of corn (or 1.5 cups frozen corn)
- 1 can of Rotelle (or 1 can of crushed tomatoes and 1 4 oz can of diced green chilies)
- 1 TBSP Tomato paste
- 1 cup water
- 1 packet of chili seasoning, or you can use 2 TBSP chili powder, 1 TBSP cumin, 1 tsp garlic powder, 1 tsp oregano, 1 tsp salt
Brown onion, ground turkey and garlic in a nonstick pan over medium high heat until turkey is cooked through and onions are translucent or browned. Drain fat. Add turkey and all other ingredients to the crockpot and give it a stir. Cook on low for 6-8 hours or on high for 4 hours.
I like to top it with shredded cheese, sliced green onions and a dollop of nonfat greek yogurt. Yum!
This chili is super easy, totally healthy and tasty on a cool, fall night!
...
- 1 lb ground turkey
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 can black beans
- 1 can chili or kidney beans
- 1 can of corn (or 1.5 cups frozen corn)
- 1 can of Rotelle (or 1 can of crushed tomatoes and 1 4 oz can of diced green chilies)
- 1 TBSP Tomato paste
- 1 cup water
- 1 packet of chili seasoning, or you can use 2 TBSP chili powder, 1 TBSP cumin, 1 tsp garlic powder, 1 tsp oregano, 1 tsp salt
Brown onion, ground turkey and garlic in a nonstick pan over medium high heat until turkey is cooked through and onions are translucent or browned. Drain fat. Add turkey and all other ingredients to the crockpot and give it a stir. Cook on low for 6-8 hours or on high for 4 hours.
I like to top it with shredded cheese, sliced green onions and a dollop of nonfat greek yogurt. Yum!
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