CRUSTLESS BROCCOLI & CHEDDAR MINI QUICHES

1 can evaporated milk143641lrg

3 large eggs, beatem

2 teaspoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 cups (8 oz.) shredded mild or sharp cheddar cheese

2 cup chopped, frozen broccoli, thawed and drained

1/2 cup chopped red bell pepper

 

Preheat oven to 350ºF. Grease and lightly flour twelve 2 1/2-inch muffin cups.

Whisk evaporated milk, eggs, flour, salt, and black pepper in medium bowl until blended. Stir in cheese, broccoli, and bell pepper. Spoon 1/4  to 1/3 cup of mixture into each prepared muffin cup, filling almost to rim. Stir mixture frequently to evenly distribute ingredients.

Bake for 23 to 28 minutes until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, plat spatula around inside edges of muffin cups. Carefully remove quiches.

BEANS & EGGS

1 pound black beans

8 cups water

1/2 small white onion

1 garlic clove, peeled

1 epazote sprig

2 tablespoons olive oil, plus 1 1/2 more to fry chiles de arbol

1 red onion, chopped

3 chiles de arbol

salt to taste

6 corn tortillas, julienned and fried (or corn chips)

6 large eggs

 

In a medium bowl, soak the beans overnight. The morning after, drain and rinse the beans. Add the beans to a large pot and cover with 8 cups of water; add the garlic clove, olive oil, and white onion to the pot. Bring the beans to a rolling boil. Reduce heat and cover. Cook for 60 – 90 minutes until the beans are done. Add the epazote sprig and cook 5 more minutes. Drain the beans (reserve the beans  broth), and remove the epazote sprig, white onion, and garlic. Puree the beans using a blender or a potato smasher; add a few tablespoons of beans broth to obtain creamy beans.

Fry the chiles de arbol. In a large frying pan, add 1 1/2 tablespoon olive oil and heat over medium-high heat until just hot enough to sizzle a drop of water. Fry chiles de arbol until golden brown. Add the chopped red onion and saute until golden brown.  Add the drained beans and toss to coat in the red onion and chiles de arbol. Season with salt if desired.

Once the beans have cooked for about five minutes, add the tortilla chips and remove from the heat. Cover to keep warm while the eggs are cooking.

Add cooking spray to another pan and heat over medium-high heat. Break 2 eggs into the pan, reduce heat to medium low. Cook until the eggs whites are set and the yolks begin to thicken slightly. Repeat with the remaining 4 eggs.

Serve the eggs atop the cooked beans.

 

APPLE-PEANUT BUTTER FRENCH TOAST

Ingredients

  • 1 apple, peeled and divided: ½ diced and ½ thinly sliced
  • ⅔ cup maple syrup
  • Kosher salt
  • 1 cup 1% milk, (see tip below)
  • 3 large eggs, beaten
  • 1 Tbsp apple cider
  • ½ tsp cinnamon, plus more for sprinkling
  • ½ tsp vanilla
  • ¼ tsp ground ginger
  • 8 slices whole wheat bread
  • 8 Tbsp peanut butter, divided
  • Honey, for drizzling (optional)
  • 1 Tbsp butter

Directions

  1. Make apple syrup: Combine diced apple, maple syrup, and a pinch of salt in a saucepan over medium-high heat. Bring to a simmer; lower heat so syrup bubbles gently and cook 10 minutes. Re­move from heat. (Make it ahead: Refrigerate syrup and serve it warm or chilled the next day.)
  2. Meanwhile, beat milk with eggs, apple cider, cinnamon, vanilla, ground ginger, and a big pinch of salt in a measuring cup. Pour into a shallow bowl or pie plate.
  3. Spread 4 slices bread with 2 Tbsp peanut butter each. Top each with thinly sliced apple; ­drizzle apple with honey (if desired) and sprinkle with cinnamon. Sandwich with remaining 4 slices bread and press together.
  4. Melt butter in a large skillet over medium heat. Working 2 sandwiches at a time, soak sandwiches in milk mixture on each side, letting excess drip off. Cook in skillet about 6 minutes for each side, until browned and warmed through. Cut into halves, if desired. Serve with apple syrup.

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Kitchen Counter

Serves 4-6. Per serving: 390 cal, 49g carbs, 15g protein, 17g fat, 100mg chol, 400mg sodium, 4g fiber = 11 Weight Watchers Pointplus Value (3 points per serving)

Recipe from Dash Magazine

BAKED EGG CUPS

12 Eggs

12 thin slices of deli ham (round)

1/2 Cup of your favorite cheese (I used Parmesan)

1/2 Cup diced scallions

Fresh cracked Sea Salt and Pepper

Preheat the oven to 400.  Spray a muffin tin with cooking spray.  Lay a piece of ham in each hole creating a little ham cup.  Crack one egg into each hole and sprinkle with salt and pepper.

Bake the eggs for about 12 minutes…until the white is firm and the yolk is still nice and runny.

Carefully remove each egg from the muffin tin and top with grated cheese and scallions.  Serve hot!

Makes 12 servings

FRENCH BREAKFAST MUFFINS

1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don’t overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it’s even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar.