These light egg muffins are great for breakfast, brunch or snack time. They are low carbohydrate, low in calories, low fat and high in protein. They refrigerate well and can be reheatedIngredients
- 9 Eggs
- 3/4 Cup 1% Milk
- 1/8 Teaspoon Of Salt
- Pinch Of Black Pepper
- 1/4 Cup Finely Grated Cheese
- Just Shy Of 2 Cups Of Fine Bread Crumbs (About 2 Thick Slices Of Home Made Bread)
- Spray oil
NutritionAbout 95 calories per muffin depending on cheese used.Tips
- Spray a muffin pan heavily with spray oil.
- Pulse the bread to a very small size in a food processor or use store bought tiny bread crumbs.
- Place bread crumbs in bottom of muffin openings.
- Whisk the first four ingredients together and pour into muffin openings. They should be nearly full, but not full.
- Sprinkle cheese on top.
- Bake at 350 degrees F for about 17-18 minutes.
- Remove from oven and cool slightly.
- Remove from muffin tray using a small silicone spatula running it quickly around the edge and popping it out.
- Serve with hot sauce and fruit.
- These are light, so the bread crumbs and cheese can really change the flavor. Experiment.
- You could add bacon, ham or other flavorings easily to these muffins.
- Once refrigerated they can be reheated in a microwave on 50% power or in a toaster oven.
There are so many ways to cook eggs, especially scrambled eggs. One of my kids' favorites are my silky eggs. The combination of cream, butter and low temperature create a yummy silky texture: smooth, warm and wonderful. The recipe can be increased significantly for brunch or a larger group.
- 2 Eggs
- 2 Tablespoons Heavy Cream
- 1 Tablespoon Butter
- A Bit Of Salt And Pepper
- Heat butter in a non stick pan on medium low.
- Whisk the eggs and cream together vigorously and pour into the pan with the melted butter.
- Cook on medium low stirring frequently until just set. They will cook slightly after you remove them from the heat.
About 190 calories.
| || |Ingredients
- 1 Pound Ground Beef
- 1 Chopped Red Onion
- 2 Tablespoons Olive Oil
- 1/2 Cup White Wine (Or Red, Whatever You Have)
- 1 Jar Kirkland Marinara
- 1 Heaping Tablespoon Tomato Paste
- 1/4 Teaspoon Dried Basil
- 1/2 Teaspoon Dried Oregano
- 1/4 Teaspoon Dried Onion Powder
- Heat olive oil in large pan over medium heat.
- Add onions and sweat them.
- Add ground turkey and cook through until it begins to brown.
- Add remaining ingredients and bring to a simmer.
- Cook on medium low approximately 20 minutes.
- I like to toss my sauce with cooked pasta and a little olive oil in another pan to meld the flavors.
The first time the Trophy Wife took the kids swimming on her own, I played a little trick on her. I let her do all the prep work herself. The minute the kids were out of the pool, they were starving. She had no food along and wasn't prepared to get any either. So she learned the first law of Boy Scouts:
She also learned the first law of at home parenting:
- Children are always starving.
So be prepared with this great after school snack, because I can guarantee you the kids will be starving the minute they walk in the door.Ingredients
- 4 Large Slices Of Good Crusty Stale Bread Cubed (See my bread in a pot recipe.)
- 2 Eggs
- 1 Cup Milk
- 1/2 Cup Brown Sugar
- 1/2 Cup Chocolate Chips
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Vanilla
- Spray oil 4 ramekins.
- Mix all ingredients together and pour into ramekins.
- Bake 350 degress F for 30 minutes.
About 350 calories per ramekin. Notes
- These are large ramekins. You could probably use 6 smaller ramekins and cut the cooking time down to 25 minutes.
- The puddings will raise a bit during cooking so don't over fill them.
When I was growing up in the 70's you were either a Hellman's house or a Miracle Whip house. We were a Miracle Whip house - of course, the more sugar the better! There were only two real purposes for it: turkey sandwiches and tuna fish salad. (I'm not going to even mention the various jell-o mold salads with a big dollop of white Miracle Whip with extra sugar or honey added. Oops, I guess I did. That makes three.) Imagine my surprise the first time I walked into a co-op and discovered there were numerous other spreadable dressings. I tried all of them. Eventually, I decided my home made recipe was the best. I use it in a multitude of recipes - everything except jell-o. The only time I don't use my own is the day after Thanksgiving if my brother is visiting. On that day I definitely need a jar of Miracle Whip for his turkey sandwiches.Ingredients
- 4 Egg Yolks
- 2 Teaspoons Dijon Mustard
- 1 Tablespoon Fresh Squeezed Lemon Juice
- Good Quality Vegetable Oil
- Pinch Of Salt
- Add the first three ingredients to a food processor and turn on to blend.
- While the food processor is on, slowly drizzle the vegetable oil into the egg yolk mixture until you reach the desired consistency.
- Add a pinch of salt and blend.
- Place in jar and keep refrigerated for up to 2 weeks.
If you prefer more of an olive oil taste, you can substitute 1/3 to 1/4 of the oil for a good quality olive oil. You can use all olive oil, but my family does not like that taste.Nutrition
About 95 calories per tablespoon.Notes
- Make sure you know where your eggs come from. Using raw eggs can be a health hazard. If you are concerned, I suggest using pasteurized eggs.
- I prefer to use Kirkland Soybean Oil from Costco, purely from a taste standpoint. I do not like to use canola or safflower oil.
- I don't mention the amount of oil because it depends on the size of the yolks as to how much you will need.
- Vinegar can be substituted for the lemon juice.