Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts

Friday, September 4, 2020

Crustless Spinach Quiche (Lean & Green)


Oh my - this pie is SOO good!

I've made it numerous times in the last few weeks..it always gets
'gobbled up' quickly.  I've been dying to share it with you...
today's the day!  Whoop!


After sharing the recipe with a friend, who had just found out she was low on iron (& realized that eating spinach made her feel better!) she said she will make this
again and again. She enjoyed it for breakfast, lunch and dinner (not
all the same day=) but loved that she could enjoy it any time of day.

This would make an awesome side dish with your entree. 

I like adding a little bit of minced garlic also...to each their own...

It's a great 'Lean & Green' if you are on that program - 
otherwise, it's just plain good for you.

Since I'm not big on eating meats, 
I LOVE when I can get my protein with cheese...and eggs! 

I got this L & G recipe from Pinterest (click on the link for my page) - I don't have a link back for the original recipe. 

Hope you enjoy soon. 


CRUSTLESS SPINACH QUICHE 

5 servings total...

l serving = 

1 Lean protein
1 vegetable
2 condiments

Non-stick baking spray
1/2 c. onion, chopped
1 (10 ozs.) pkg. frozen chopped spinach, thawed and drained
6 eggs, beaten
3 c. low fat shredded Muenster cheese
(I've also used Gouda) 
1/4 tsp. salt
1/4 tsp. ground black pepper

Preheat oven to 350*. Spray a 9" pie pan with non-stick baking spray. 

In a large skillet over medium-high heat, add onions and cook, stirring occasionally, until onions are soft. (I've also done this in the
microwave with a little 'light' butter - which would add another condiment) Stir in spinach and continue cooking until excess moisture has evaporated. 
(If I cook the onions in the microwave, I dry the spinach with paper towels) 

In large bowl, combine eggs, cheese, salt & pepper.  Add spinach mixture; 
stir to blend. (I use a whisk). Pour into prepared pan. 

Bake until eggs have set, about 30 minutes.  Let cool for 10 minutes
before serving...if you can wait that long! 



You might also like this Lean & Green 







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Tuesday, October 29, 2019

Marsha's Knockoff Orange Streusel Loaves

I really do enjoy baking for my farmer's market stand in the summertime! 

One of my biggest sellers the last 3 years has been these flavorful 
Orange Streusel Loaves,
using a Duncan Hines orange cake mix as a base. 

Lo and behold - they stopped making Orange cake mixes this year.

BOO HOO!

So with the help of my sis-in-love, we came up with a recipe that comes
VERY close to the original. 


This moist and tasty bread has a creamsicle flavor and the streusel on top just makes it even better!  If you can imagine!

Pour the coffee or tea and enjoy!

The orange color is perfect for this time of year!!  

These freeze great - just wrap tightly in saran wrap in pop into a ziploc
freezer bag - label the bag and you're ready for drop in company!! 

Or Thanksgiving!! 

I recently took a small loaf to a friend...she texted me when she got
home and said she just told her hubby he'd better eat some before
she ate the whole thing!!  

Yes, it's that good!! 



MARSHA'S KNOCKOFF ORANGE STREUSEL LOAVES

CAKE: 

1 box (16 ozs.) yellow cake mix 
1 sm. box (4-serv. size) instant lemon pudding mix
3 Tb. orange jello, dry
4 large eggs
1 c. sour cream
1/3 c. vegetable oil 
1 tsp. orange extract, optional 

Preheat oven to 350. Grease and flour 2 - 9" X 5" loaf pans.  

In a large bowl, combine all cake ingredients (reserving 2 Tb. cake mix for streusel). Beat for 3 minutes at medium speed.  Pour into prepared pans. 
(Batter will be very thick). Sprinkle evenly with streusel, lightly pressing into the batter (I use the backs of my fingers). Bake 45 - 50 minutes or until toothpick inserted in center comes out mostly clean. Cool in pans for about 10 minutes; loosen loaves, invert onto cooling rack.  Cool completely.  

Top with a powdered sugar/orange juice glaze if desired. 
(If freezing...add glaze after loaves are thawed)

If making 5" loaves, bake about 33 minutes. 

STREUSEL TOPPING: 

2 Tb. dry cake mix
3 Tb. all purpose flour
2 Tb. brown sugar
1 tsp. ground cinnamon 
1 Tb. butter, softened 
1/2 c. finely chopped pecans, optional

In a small bowl, combine cake mix, flour, brown sugar, cinnamon and butter; mix with a fork until blended; add pecans; set aside. 



Linked to 
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Wednesday, June 12, 2019

Favorite Low Carb Sausage Gravy (quick too!)


Whenever I'm eating low carb...this is definitely a go-to recipe!
Can hardly believe I've never shared it at my blog before! 

It's simple and quick and you're gonna love it!

I always love a short list of ingredients!!!! 

Do try it soon...you'll be so glad you did. 



FAVORITE LOW CARB SAUSAGE GRAVY 

1 roll (1 lb.) breakfast sausage, any flavor
1 pint (2 c.) heavy whipping cream
1 egg
salt & pepper, to taste
1/2 tsp. xanthum gum mixed with 1 Tb. water, optional 
(I've used arrowroot as well...a couple of Tb.?) 

In large skillet, fry sausage until done.  Do not remove any grease. Turn heat to low. In a small bowl, whisk heavy cream and egg together.  Add to pan of sausage, stirring well.  Add salt & pepper to taste. Add xantham gum mixed with water to thicken more if desired.  

Serve over scrambled eggs or low carb biscuits.

Yield: about 6 servings. 

Net Carbs per serving: about 1 (per SparkPeople calculator) 


This recipe is on page 151 in my last cookbook...

FORK FAVORITES


Linked to 

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Friday, June 7, 2019

Flashback Friday - Tasty Breakfast Dishes to begin your day

WELCOME TO FLASHBACK FRIDAY! 


Sharing some delicious breakfasts to help get you going...enjoy every tasty bite! 


These magnificent 'muffins' are soo delicious - good for you - and versatile.
Add what your family loves best to the beaten eggs....veggies, cheese, meat....great to have on hand for a protein boost any time of day.
Great to make ahead and reheat when you want. 

Mini Omelet Muffins



Nothing like 'dressing up' some canned cinnamon rolls for ease!  And fabulous taste too! Do try these soon - you'll be so glad you did!  You don't have to wait for a holiday to come along to try these.  Today would be perfect! 






My oh my! With layers of scrambled eggs & sausage gravy, topped with biscuits, this dish is sure to please any hungry man (or woman) you need to feed!

Best Breakfast Casserole Ever



You just can't beat this awesome and tasty fruity dish!!
Made ahead...refrigerated overnight...what's not to LOVE????  
It makes me swooooonnn!  




Saturday, April 13, 2019

Tie Dyed Easter Eggs - So easy you can hardly believe it!

I was just mesmerized when I first saw these gorgeous colored eggs - 

Then I was in awe when I made them and they really were simple

I'm wild about them and want to be sure my friends know how
to dazzle everyone with these brightly colored eggs. 

Have fun with this one.  The kids will love being involved! 

I followed directions at One Little Project...
be sure to stop by there for pictures and even a video!!!

Keep scrolling for instructions!




  1. Wrap the egg in either a paper towel or paper napkin. You want to be sure to wrap the egg as smoothly as possible, without creating very many creases.. You can cut paper towels in half. 
  2. Secure the paper towel by wrapping a rubber band tightly at the top.
  3. Fill a spray bottle with 2/3 c. water and 1/3 c. vinegar - spray the entire surface of the egg to make it damp.
  4. After putting on your protective gloves (you will want gloves!), use the food coloring to directly blot small drops of color onto the egg. The color will spread as it touches the wet surface, so less is best. You can always go back to add more!
  5. After letting the dye soak into your eggs, be sure to give them a little squeeze (so the dye soaks into the shell - squeezing the towel around the egg) and let them set on a covered surface. Wait about 30 minutes before unwrapping the eggs. The paper towels will have the most awesome designs! 


Saturday, August 18, 2018

Leader Enterprise - Good Starts for school days - August 8, 2018



Can we even imagine summer is almost over and it's nearly time for school again - already????

I love breakfast. (I even love it for supper. Maybe you do too?) Research shows that kids who eat breakfast fare much better in school. It not only helps maximize school performance, but helps them grow properly also. With the rush of trying to get kids out the door on time for school, things get a little crazy. I decided to share a few recipes to help simplify those busy mornings, and to help make you feel better as a parent, sending them off with good food in their bellies. 

I was thrilled to find a recipe for making your own instant oatmeal. Those little store-purchased packets are handy, but cost more. Have your children help make this and they'll be more excited about eating it. There are options listed so it doesn't have to be boring. It's a real money-saver as everyone gets their favorite flavor without the expense. To speed time, the oatmeal mixture may be pre-measured and bagged in small ziploc bags.


INSTANT OATMEAL ALA-HOME

1 - 18 oz container quick cooking oats
1/3 c. dry powdered milk (omit if lactose-intolerant)
1/2  c. packed brown sugar, or less
1 - 2 tsp. cinnamon
1 c. raisins or dried fruits

Mix all of the ingredients together and store in an airtight container. Label the container with directions. Yields 16 servings.

To prepare oatmeal: scoop 1/2 cup oatmeal mixture into a bowl and mix with 3/4 cup water. Add more water if you prefer it thinner; less water if you like it thicker. Microwave on high for 1 minute; stir and enjoy. Older children can help younger ones.


Options:

- Fruit/cream-add 1 TB. nondairy coffee creamer and 2 TB. dried fruit, or applesauce.

- S'Mores-add 6 mini marshmallows and 1 TB.milk chocolate chips to prepared oatmeal.

- Celebration-add 1 tsp. sugar and 1/2 tsp. "Pop Rocks"-this is fun for a birthday.

-No-Bake Cookie-(my personal favorite). Stir in a TB. peanut butter to prepared oats, then add 1 - 2 TB.of (lite) chocolate syrup. It's very filling and satisfying.

These omelets freeze nicely, and can be reheated in microwave, wrapped in a paper towel. 

MINI MUFFIN OMELETS

11 eggs 
2 Tb. milk
1 c. chopped deli ham or cooked bacon or sausage
2 ozs. shredded cheddar cheese
salt and pepper, to taste
blanched or sauteed veggies of choice

Preheat oven to 350. Spray 12 muffin tins generously with cooking spray. In large bowl, mix eggs and milk; pour evenly into pans. Sprinkle with add-ins, then salt and pepper. Bake 20 minutes. Remove from tins and serve, or cool and freeze. (If you place them on a Pam-sprayed cookie sheet and freeze for 2 hours, you can pop them all into a bag and they won't stick together and can easily be removed individually.)

I love quick and filling smoothies. This is a simple one that can be whipped up quickly and the kids can drink on the way to school on a time-crunched morning! This is just an 'outline' - feel free to add to or subtract from it to make it your own. 

PEANUT BUTTER-BANANA-OATMEAL SMOOTHIE

1/4 c. oats
1 or 2 bananas, sliced and frozen
1/4 c. peanut butter (or nutella if preferred)
1 c. milk

Put oats in blender and blend until powder-y. Add remaining ingredients and blend until there are no more chunks of frozen banana. Yield: 2 servings

STRAWBERRY PINA COLADA SMOOTHIE 

2 c. strawberries (frozen or fresh)
2 c. pineapple (frozen or fresh)
1 c. water
1 c. unsweetened coconut (or almond) milk
1/2 c. vanilla Greek yogurt 
1 c. crushed ice..(or more, if not using frozen fruit)
1 banana, sliced or chunked
Drizzle of honey or 1 pkt. Truvia  

Place ingredients in blender and blend on high until smooth. Pour and enjoy every luscious sip! Serves 4 or 5. 


I am always ready to learn, although I do not always like being taught. 
~Winston Churchill



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Saturday, April 14, 2018

Leader Enterprise - April 11, 2018 - Asparagus




When I think of springtime, I can't help but think of asparagus.  We oftentimes purchase a 5 gallon bucket of the green spears from a local farm. My husband loves to share with the neighbors and family. Did you know Oceana County, Michigan is the self-proclaimed asparagus capital of the world? It might be worth a trip to check it out. 

Asparagus is a tasty, versatile vegetable that can be cooked in myriad ways or enjoyed raw in salads. From the Eating well website, here are some interesting facts about this springtime veggie. 

Asparagus is packed with nutrition. One cup of cooked asparagus has 40 calories, 4 grams of protein, 4 grams of fiber and lots of potassium. Potassium is good for blood pressure and asparagus also contains asparaptine, which helps improve blood flow and in turn helps lower blood pressure. 

Asparagus is a brain booster - it can help fight cognitive decline and has anti-aging properties. It's also packed with nutrients. Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. That's good news if you're watching your blood sugar.  

This spear-like vegetable can help fight cancer and is also a natural diuretic. So eat up and get ready to enjoy the nutritional benefits of asparagus!

I've been making this favorite dish for many years. 

ASPARAGUS CASSEROLE
1 long sleeve Ritz crackers, crushed
4 Tb. butter or margarine,melted
2- (15 ozs) cans asparagus spears, drained 
(or 2 - 3 c. fresh cooked asparagus)
1 - (8 ozs) can sliced water chestnuts, optional
2 - 3 hard-boiled eggs, chopped
1/2 c. evaporated or 2% milk
1- (10.75 ozs) can cream of mushroom soup

Preheat oven to 350. Grease 9" x 9" baking dish. In small bowl, mix cracker crumbs with butter; place half in bottom of dish. Layer asparagus, water chestnuts and chopped eggs on top of crumbs. In small bowl, mix milk and soup; pour over top. Sprinkle with remaining cracker crumbs on top. Bake 30 minutes or until bubbly. May sprinkle asparagus with shredded cheese before topping with crumbs prior to baking if desired. 

I love to order quiche at a favorite restaurant in Florida, the Garden Grille.  They serve it with a side of fresh fruit, which they slice in spears and stand them upright in a pretty glass.  One of my favorite meals! I love that this recipe makes two. 

ASPARAGUS & BACON QUICHE
1 lb. fresh asparagus, trimmed and cut into 1/2" pieces
10 slices bacon
2 (8") unbaked pie shells
1 egg white, lightly beaten
4 eggs
1-1/2 c. half and half cream
dash or two of ground nutmeg 
salt & pepper to taste
2 c. shredded swiss cheese

Preheat oven to 400. Steam asparagus over 1" of boiling water; cover.  Cook until it reaches the el dente stage (tender but still firm), about 5 minutes.  Drain and cool. Place bacon in large skillet.  Cook over medium high heat until brown.  Drain, crumble and set aside. Saute onion and garlic in bacon grease if desired. Brush pie shells with a beaten egg white.  Sprinkle crumbled bacon, onion mixture and chopped asparagus into pie shells. In a bowl, beat together eggs, cream, nutmeg, salt and pepper.  Sprinkle cheese over bacon and asparagus.  Pour the egg mixture over the cheese.  Bake uncovered in a preheated oven until firm, about 35 - 38 minutes.  Let cool to room temperature before serving. 

People may hear your words but they feel your attitude. - John C. Maxwell 

Saturday, September 30, 2017

Leader Enterprise - September 27, 2017 - Quick Breakfasts



With school back in session, it's great to have a quick breakfast to begin the day. These make-ahead recipes will help you enjoy a hot start to your day as easy as 1-2-3. 

FREEZER BREAKFAST BURRITOS

12 eggs, beaten
1 # bulk sausage, cooked (or ham or bacon) 
2 c. shredded cheddar cheese
1/2 c. salsa, optional
sauteed onions and peppers, optional
12 flour tortillas, about 8" in size

Scramble eggs in large skillet until done and remove from heat; stir in cooked sausage and shredded cheese (then mix in salsa and veggies if you like).
Warm tortillas in microwave about 20 seconds or until warm and flexible. Place 1/2 cup egg mixture into tortilla; roll burrito-style. Freeze burritos in single layer on a cookie sheet. When fully frozen (in about 1 hour) place burritos in large zip-top freezer bag; freeze.TO SERVE: Wrap frozen burrito in a paper towel. Cook in microwave until heated through (about 1-1/2 to 2 minutes).

These luscious waffles freeze nicely in a ziploc bag. Reheat in toaster. (No one will know they're getting 'veggies' in this tasty breakfast. 


DOUBLE CHOCOLATE ZUCCHINI WAFFLES 

1 c. (white) whole wheat flour
1/2 c. white flour
1 TB. baking powder
1/2 tsp. baking soda
1-1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. cocoa powder, sifted
1/4 c. brown sugar
1/4 c. coconut oil, melted (or butter)
2 eggs
1-3/4 c. milk (I used almond milk)
1 tsp. vanilla
1 c. zucchini, pureed in food processor (pumpkin works also)
1 c. chocolate chips

Mix dry ingredients (whole wheat flour through cocoa powder) in large bowl. In separate bowl, whisk together brown sugar and melted coconut oil. Whisk in beaten egg, milk and pureed zucchini.  Add wet ingredients to dry ingredients and whisk just until combined. (Do not overmix). Stir in chocolate chips.  Pour about 1/4 c. mix per waffle onto prepared (spray with cooking spray) waffle maker and bake until done. (About 3 - 3/12 minutes)  To serve: Top with fruit and/or cool whip. 

After cooling these to room temperature, freeze in a large ziploc bag. To warm up these mini omelets, wrap in a moist paper towel and microwave in 30 second increments until warmed through.
MINI MUFFIN OMELETS

12 eggs (I used 11 so my pans weren't so full)
2 Tb. milk
1 c. chopped deli ham or cooked bacon or sausage
2 ozs. shredded cheddar cheese
salt and pepper, to taste
blanched veggies of choice

Preheat oven to 350. Spray 12 muffin tins generously with cooking spray. 

In large bowl, mix eggs and milk  - pour evenly into pans. Sprinkle with add-ins, then salt and pepper.
Bake 20 minutes. (They came out of the pans a lot easier than I expected them to.) 

These overnight oats are so versatile. Make everyone's favorite flavors and breakfast is ready when you get up. Heat in microwave if you prefer them warm. 'Dress up' these oats by adding nutella if you want. 

OVERNIGHT OATS

For each serving: 

1/3 c. old-fashioned oats 
1/4 tsp. ground cinnamon
1 tablespoon chia seeds
1 Tb. almond butter or peanut butter
1/2 c. milk of choice for a very thick consistency, or up to 2/3 cup milk for a lighter consistency
1/2 c. fruit (fresh or frozen blueberries, raspberries, or sliced fresh strawberries)
maple syrup or honey, if desired

In a jar or bowl (a small mason jar is perfect), combine old-fashioned oats, cinnamon, chia seeds and nut butter. Add a splash of the milk and mix the nut butter into the oats. Then add the rest of the milk and stir to combine. Top with fruit of choice. Place the lid on the jar and refrigerate overnight, or up to 5 days. When you’re ready to serve, add a drizzle of maple syrup or honey if you’d like, and enjoy.


"When you feel yourself sinking, if you step back and look at the big picture, you’ll realize that for every body of water you must cross, there is a bridge.” ― Cookbook author Christy Jordan 

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