On-the-Go Egg MacMuffins

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This recipe is great because you can make a bunch of servings to take with you later in the week if you’re on the go. It’s also pretty healthy, and is good protein!

  • A Dozen Eggs
  • 1 Cup Diced Veggies (i.e. onions, tomatoes, bell peppers, zuhhchini, etc.)
  • 1/4 cup ground chicken sausage (I used Andouille)
  • 1/2 cup cheese (I used half feta and half shredded cheddar)
  • Cooking Spray
  1. Preheat the oven to 350F.
  2. Spray a 12-muffin baking sheet with cooking spray so the egg muffins won’t stick.
  3. Divide the veggies and sausage evenly into the baking sheet.
  4. Crack one egg for each muffin.
  5. Using a fork, carefully mix the egg whites with the veggies and meat so they are mostly combined. (This will help ensure they hold together after baking.)
  6. Sprinkle cheese evenly over the top of the eggs.
  7. Place in the oven for about 20 minutes, or until cooked all the way through.
  8. Cool before removing from pan. (Otherwise they may fall apart)
  9. Bon appetite!
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February 1, 2014. Tags: , , , , , , , . 30 Minutes or Less, Breakfast, Chicken, healthy. 1 comment.

Creamy Coleslaw

  • Creamy Coleslaw1 1/2 tbsp. Dijon mustard
  • 1 1/2 tbsp. apple cider vinegar
  • 1 tbsp. lemon juice
  • 1 1/2 tbsp. sugar
  • 1/4 cup mayo
  • 1/4 cup plain Greek yogurt
  • 1/4 cup sour cream
  • 1 head cabbage (purple or green), shredded
  • 2 medium carrots, shredded
  • 1 small bunch green onions, chopped
  • about 1/2 tsp salt
  • about 1/2 tsp pepper
  1. Mix together mustard, vinegar, lemon juice, sugar, mayo, yogurt and sour cream in a large bowl until completely combined.
  2. Add cabbage, carrots and onions. Mix until all the veggies are completely covered.
  3. Add salt and pepper to taste.

July 22, 2013. Tags: , , , . 30 Minutes or Less, Salad, Veggie Side Dish. Leave a comment.

Green Bean Casserole

I was craving the green bean casserole I used to have as a kid, but didn’t want to use condensed canned soup. This recipe is great because you add fresh mushrooms, and it still tastes delicious.

On Top:

  • 2 slices of bread
  • 1 tbsp softened butter, chopped
  • ½ tsp pepper
  • 1 ½ cup fried onions

Green Bean Mix

  • 1 lb green beans (ends cut off and halved)
  • Pinch of salt
  • 2 tbsp butter
  • 1 container of mushrooms, cleaned and sliced
  • ¾ tbsp garlic
  • 1 ½-2 tbsp flour
  • About ¾ cup chicken broth
  • About ½ cup heavy whipping cream

Serves: 4-6
Recipe adapted from Brown Eyed Baker

  1. In a food processor, pulse bread, butter, salt and pepper until crumbled. Mix in bowl with fried onions.
  2. Preheat oven to 425 degrees.
  3. Bring large pot of water to a boil. Add green beans about 5 minutes until cooked through.
  4. Drain beans and fill pot with cold water to stop cooking. Drain beans again.
  5. Add butter to pot and heat until melted. Add mushrooms and garlic. Cook about 5 minutes, or until the mushrooms are tender.
  6. Add flour and cook on medium to medium-high for about 1 minute, stirring the entire time. Add broth and bring to simmer constantly stirring. Add cream and reduce heat to medium. Simmer until sauce is thickened.
  7. Add green beans and stir to coat. Add salt and pepper if necessary.
  8. Pour green bean mixture into an oven-safe dish. Sprinkle with topping and bake until it is browned on top and mixture is bubbling, about 15 minutes. Enjoy!

November 5, 2012. Tags: , , , , , . Veggie Side Dish. Leave a comment.

Tyler’s Quinoa

This recipe was shared with my by a friend. It’s a great idea because quinoa is so healthy and it incorporates a bunch of veggies into it as well. You can throw almost any veggie into the pan, and it keeps in the fridge for over a week.

 

  • 1 cup quinoa (cooked according to package)
  • 1 chopped avocado
  • 1 tbsp olive oil
  • 1 chopped small yellow zucchini
  • 1 chopped small green zucchini
  • 1 chopped bell pepper
  • ½ chopped red onion
  • ½ tbsp minced garlic
  • ½ cup shredded pepper jack cheese
  • Salt and pepper to taste
  • 1 tsp-1 tbsp crushed red pepper

Serves: 4

  1. Sauté zucchini with olive oil in a large skillet until softened (about 5 minutes).
  2. Add bell pepper, garlic and onion. Cook until softened (about 5 minutes).
  3. Add quinoa, salt, pepper and avocado. Mix until combined.
  4. Remove from heat and add shredded cheese and crushed red pepper (the more you add the spicier). Mix until melted. Enjoy!
    * You can also stuff this mixture into peppers and top with more shredded cheese. Throw it in the oven at 350 for 15 minutes and you have delicious stuffed peppers!

October 26, 2012. Tags: , , , . Veggie Side Dish. Leave a comment.