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Got to Get My Crafting Hat On

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Today pretty much felt like Friday all day.  Did anyone else have that feeling?  Whenever I get the Friday bug, it just makes it so hard for me to focus and not want to spend the day pinning on Pinterest!

This morning, I taught my Cardio Intervals class and reused a workout.  Don’t worry, we were all super sweaty with plenty of endorphins kicking in by the end.

Here is a little proof:

Note: the sweaty slicked back hair

I think it’s amazing how quickly I get ready at the gym, when I feel like it takes hours at home!  I guess it’s because there are less distractions, and there really isn’t anything comforting about being in the gym locker room.  After I was showered and ready for work, I seriously felt like a new woman.

Today, my job had me running some errands and meeting some customers (I like days like that best, because sitting in one spot all day drives me nuts!).  Luckily, while I was out and about I got a phone call from my eye doctor letting me know that my contacts were ready to be picked up.

Thank goodness for that, because I have daily wear contacts…and let’s just say I had been stretching my current pair longer than one day.  My eyes will be happy tomorrow to have a fresh batch to pop in!

 

Dinner

When I got home, I was extremely hungry…as usual.  For some reason I didn’t get anything out of the freezer or plan what I was having for dinner.  I guess I thought it would just magically be made or something when I got home…however that wasn’t the case.  I wanted something quick with protein and veggies, so I made a delicious batch of scrambled egg whites with cottage cheese, low fat cheddar cheese, zucchini, onion, tomato, spinach, and of course topped with a little salsa.

Yum!

Now that dinner is all taken care of, it is time to put my crafting hat on!

I love making crafts, but I have always thought that I am a pretty good copier.  If you give me the template or a sample, I will do a pretty darn good job of making a replica…just don’t ask me to create the original design 😉

During the summers when I was younger, in addition to signing us up for swim team, golf lessons, and summer day camp my mom would buy us a ton of crafts to keep us occupied and out of trouble.

Some favorites:

Paint by Numbers

source

 

Candle Making Kits

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Clock Making Kits

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By the end of the summer, we basically could have opened an art gallery 😉

Questions of the night:

  • Are you good at crafting?  What are your favorite kind of projects?
  • What did you do to keep busy in the summers as a kid?
  • Did you have the Friday bug all day long???
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On the Go Breakfast Biscuits

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Yesterday, I raved about my new found morning meal and promised a recipe.  So, here it is as promised 😉

On the Go Breakfast Biscuits (adapted from Busy Girl Healthy Life)

Ingredients

  • 2/3 cup egg whites
  • 1/3 cup egg beaters
  • 1/2 cup fat free or low fat cottage cheese
  • 1 cup lowfat shredded cheddar cheese
  • 1 tsp olive oil
  • 4 Morning Star Farms hot and spicy breakfast “sausage” patties, chopped
  • 1/2 cup white onion
  • 1/2 cup almond meal
  • 1 tsp garlic powder
  • 1/4 tsp crushed red pepper flakes

Directions

Preheat the oven to 375 degrees.  In a large bowl, combine the egg whites, egg beaters, and both cheeses.  Pour olive oil into skillet over medium heat.  Cook the sausage and the onion for about 2 minutes until the onions are tender and the sausage is heated through.

Combine the sausage and onion mixture, the egg mixture, and the remaining ingredients all together.

Spray a mini muffin tin and pour the egg mixture into 20 of the tins.  Place into the oven and bake for 15-20 minutes.

Allow to cool for 10 minutes before removing from the pan.  Enjoy!

*These are great to store in the fridge for quick breakfasts, either hot or cold, and they would probably be good with bacon…or faux bacon 😉

Nutrition:

Calories:  56  Fat:  3.1g  Carbs:  1.7g  Protein:  5.5g

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Zucchini Artichoke Quiche

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This morning started out bright and early so that I could make it to church in time to sing.  For breakfast, I had another slice of the zucchini artichoke quiche from yesterday along side a bowl of Greek yogurt mixed with a little barley, vanilla extract, cinnamon, and Nunaturals stevia.  I always feel like Sundays deserve a savory breakfast or pancakes.  To me, those meals just feel more “special” than the average bowl of oats or smoothie, so today’s breakfast was perfect for the Sunday occasion.

 

Last night, after attending the graduation ceremony (which was shockingly quick!), playing some board games with Brian’s family, and snacking a bit we headed out to a nice Italian restaurant in Bloomington called Grazie Italian Eatery.  It was a nice restaurant with a cozy feel and walls full of wine racks.

After looking at the menu for quite a while and asking our waiter a couple of questions, Brian and I decided to split the sea scallops and get two side salads.  And boy was I glad with my decision!  The scallops were perfectly cooked and seasoned with a delicious pesto, and the white bean salad served alongside was the perfect pair.  I think this may be a “fancy” meal that I attempt to recreate sometime!

And now, just as I promised yesterday, here is the recipe for Zucchini Artichoke Quiche

Zucchini Artichoke Quiche (Original recipe from Peanut Butter Fingers)

 

Yields:  8 slices

Cook time: 55 minutes (not including prep)

Ingredients:

  • 1 cup cooked pearled barley
  • 3/4 cup shredded cheddar cheese
  • 8 egg whites
  • 1 tsp garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 1 15 oz can artichoke hearts (non-marinated), drained
  • 3/4 cup milk (I used 1%)
  • 1 Tbsp Dijon mustard
  • 1 small chopped zucchini

Directions:

Preheat oven to 35o degrees.  Combine barley, two egg whites, 1/4 cup cheese, salt, pepper, and garlic.  Stir together and spread in the bottom of a greased 9 inch pie plate.  Bake for 5 minutes.

Place artichokes on the bottom of the barley crust.  Top with the rest of the cheese.  Combine the eggs, a little bit of salt and pepper, milk, dijon mustard, and zucchini.  Pour the egg mixture over the artichokes and cheese.

Bake for 55 minutes, and allow to cool and stand for 5 minutes.

Enjoy!!!

Nutrition (per slice)

Calories:  126.6  Fat:  5.2g  Carbs:  10.6g  Protein:  9.5g

 

 

 

Frittata First

Tonight’s dinner was simple, semi-impressive (at least to me), tasty, and something that I like to call a “method meal.”  To me, a method meal is a meal that can be made using the same directions but semi different ingredients creating a completely different taste!

 

I made my first frittata inspired by yet another Hungry Girl recipe.

Spinach Zucchini Frittata (this would also make a great breakfast!)

Makes 4 Servings

Ingredients:

  • 1 tsp garlic
  • 2-3 cups spinach
  • 1 cup red pepper, chopped
  • 1 cup zucchini, chopped
  • 1/2 cup canned corn
  • 4 eggs
  • 1/2 cup reduced fat mozzarella cheese
  • non-stick cooking spray
  • Salt, pepper, and red pepper
Preparation:
Preheat the oven to broil.
In a medium to large mixing bowl break and scramble all 4 eggs.  Add in salt and peppers to taste.
Put a medium sized oven safe skillet over medium high heat on the stove and coat with non-stick cooking spray.  Cook the garlic in the pan for about 1-2 minutes.  Add in the spinach and cook for about 3 minutes or until totally wilted.  Remove from skillet.
Add more non-stick spray and cook the red pepper, corn, and zucchini for about 3 minutes until soft.  Once soft, add the spinach back into the pan.  Spread the vegetables to cover the bottom of the skillet and pour the eggs on top.  Swish the pan back and forth to make sure that the eggs get under the veggies.  Allow to cook for 3 minutes.
Sprinkle the cheese over the top of the egg mixture.  Place the entire skillet in the preheated oven for 3-5 minutes or until the frittata is firm and slightly peeling from the edge.
Cut into four pieces, serve and enjoy!  This frittata tastes great with a little sriracha hot sauce on top 😉
**I think that this could definitely be made into a “Mexican Frittata”…I’ll have to try that out next time!
***Funny story…I thought that I purchased can corn, but I actually purchased hominy instead.  I have always wondered what the difference between hominy and corn is and now I know!  I can’t really describe it other than the hominy seems more starchy and tastes like a corn tortilla…anyways it still tasted great in the recipe, but I think that regular corn will be better.
Tonight is one of my good friend’s birthdays and I haven’t seen her in a while so Brian and I are headed out for a bit to catch up and wish her a happy birthday!