I saw a version of these on Pinterest, and thought it looked like a good breakfast on the go.
4 eggs
6 egg whites
2 cups spinach (chopped in food processor)
1 can mushrooms (chopped in food processor)
Pepper
Mix together, blending eggs. Pour into well-greased muffin tin. Makes 12 muffins.
Bake at 375 for 18-20 minutes or until eggs are set. Can be refrigerated and reheated for a quick breakfast. By my calculations, they have 40 calories per muffin.
Recipes from the friends and family of the little house on Fremont Avenue
Tuesday, February 26, 2013
Friday, February 22, 2013
Weekly Menu
Saturday lunch: Sandwiches, chips, and carrots
Saturday supper: Out
Sunday lunch: Leftovers
Sunday supper: Chicken Enchiladas
Monday: Sloppy Joes, fries, carrots
Tuesday: Taco Soup
Wednesday: Pork Tenderloin, baked potatoes, and green beans
Thursday: Buffalo Chicken Sandwiches, cottage cheese, carrots
Friday: Pizza and salad
Saturday supper: Out
Sunday lunch: Leftovers
Sunday supper: Chicken Enchiladas
Monday: Sloppy Joes, fries, carrots
Tuesday: Taco Soup
Wednesday: Pork Tenderloin, baked potatoes, and green beans
Thursday: Buffalo Chicken Sandwiches, cottage cheese, carrots
Friday: Pizza and salad
Sunday, February 17, 2013
"New" Kitchen
I took these one day after cleaning up the kitchen. I'm still really enjoying our new counters, sink, and faucet!
Friday, February 15, 2013
Weekly Menu
Saturday lunch: Leftovers
Saturday dinner: Big Whiskey's
Sunday lunch: Ham sandwiches, carrots, chips or crackers
Sunday dinner: Cheesy Chicken Pot Pie
Monday: Silver Dollar Skillet
Tuesday: Pork chops, roasted potatoes, green beans
Wednesday: Cheeseburger Soup
Thursday: Chicken Enchiladas
Friday: Pizza
Saturday dinner: Big Whiskey's
Sunday lunch: Ham sandwiches, carrots, chips or crackers
Sunday dinner: Cheesy Chicken Pot Pie
Monday: Silver Dollar Skillet
Tuesday: Pork chops, roasted potatoes, green beans
Wednesday: Cheeseburger Soup
Thursday: Chicken Enchiladas
Friday: Pizza
Tuesday, February 12, 2013
Taco Soup
From my friend Jenny
Taco Soup
1 can black beans
1 can red beans
1 can Rotel
1 can water
1+ pound boneless skinless chicken
1 bag frozen corn
1/2 packet Williams Chili Seasoning (No Salt Added)
1 packet Ranch dressing mix
Toss it all in the crock pot on low. 8 hours later, shred the chicken and add it back to the pot. Serve over rice or with crushed tortilla chips.
This will make about 3 quarts. To the best of my mathematical ability, I believe each cup is approximately 169 calories, 1.3 grams fat, and 8.9 grams of protein.
Taco Soup
1 can black beans
1 can red beans
1 can Rotel
1 can water
1+ pound boneless skinless chicken
1 bag frozen corn
1/2 packet Williams Chili Seasoning (No Salt Added)
1 packet Ranch dressing mix
Toss it all in the crock pot on low. 8 hours later, shred the chicken and add it back to the pot. Serve over rice or with crushed tortilla chips.
This will make about 3 quarts. To the best of my mathematical ability, I believe each cup is approximately 169 calories, 1.3 grams fat, and 8.9 grams of protein.
Thursday, February 7, 2013
Weekly Menu
Saturday dinner: Sloppy Joes, fries, and carrots
Sunday lunch: Leftovers
Sunday dinner: Out?
Monday: Taco Soup
Tuesday: Crab cakes, cheesy jambalaya, salad (Mardi Gras)
Wednesday: Philly Cheese Steak Pizza and salad
Thursday: Steak, baked potatoes, green beans (Valentine's Day)
Friday: Pizza
Friday, February 1, 2013
Weekly Menu
Saturday lunch: Rosie Jo's
Saturday supper: Chicken Noodle Soup and biscuits
Sunday lunch: Jimmy Johns
Sunday supper: Super Bowl
Monday: Spaghetti, Salad, Garlic Bread
Tuesday: Hot ham and cheese, carrots
Wednesday: Chicken Enchiladas
Thursday: Chicken Squares with baked potatoes and green beans
Friday: Pizza
Saturday: Sloppy Joes, baked fries
Saturday supper: Chicken Noodle Soup and biscuits
Sunday lunch: Jimmy Johns
Sunday supper: Super Bowl
Monday: Spaghetti, Salad, Garlic Bread
Tuesday: Hot ham and cheese, carrots
Wednesday: Chicken Enchiladas
Thursday: Chicken Squares with baked potatoes and green beans
Friday: Pizza
Saturday: Sloppy Joes, baked fries
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