Energy Boosting Egg Muffins

I found this recipe online and loved it! I can't even remember where I found it?! Eek! I find them delicious and that they freeze well!  So they are incredible for on-the-go!  My hubby found them too moist after freezing them but you could always leave out the zucchini if you didn't want the extra moisture. I love them!  Recipe is below!

Recipe:

6 eggs
1/2 c. skim or 1% milk (almond milk would be fine too!)
1/4 tsp salt
1/8 tsp pepper
1 c. cheddar cheese
1/2 c. chopped zucchini
1/4 c. each red bell AND green pepper
2 tbsp chopped red onion OR 3 Onion EPICURE spice mix!

Heat oven to 350 degrees. Beat eggs, milk, salt and pepper.  Add cheese, zucchini, peppers and onion or onion mix and mix well.

Spoon evenly into 12 lightly sprayed muffin cups. I actually use the 1/4 c. measuring cup to divide the mixture evenly into each cup. So easy and very little mess!

Bake 20-22 minutes or until set.  Cool on rack for 5 minutes.  Remove from cups and serve warm or reheat!

21 Day Fix Plan?  2 egg cups = 1 red container

This morning I enjoyed an Energy Boosting Egg Cup & a chicken breakfast sausage, with Ezekiel toast (found in the Health Food Section) and 1 tsp of natural PB.  Oh and a McCafe coffee for a treat! Hope you enjoy! :)

Buffalo Chicken Lunch Pita

This lunch idea was inspired by my sister and her LOVE for Buffalo Chicken Dip!  I thought I would try out the healthy version she discovered and try it for my lunches this week.  This recipe was super easy to make and is easy to pack as a lunch.  You could either make the pita open faced or closed if you wanted to depending on the pita you choose.   I chose to make my pita on garlic Naan bread this week.  An even healthier option would be to choose any pita that is whole grain.

Buffalo Chicken Topping for Pitas

~4 boneless skinless chicken breasts (medium-large)
~3/4 cup of greek yogurt
~1/4 cup of Buffalo Sauce (I used Presidents Choice brand but Frank's hot sauce is always good)

Cook in slow cooker for 3 hours on low.  When done, shred the chicken and place on a warmed pita.  Top with fresh tomatoes, chopped romaine lettuce and cheddar cheese (optional).

For those following the 21 Day Fix guide:  1 green, 1 red, 1 yellow and 1 blue (if you choose to also top with cheese).

The flavour of the buffalo chicken is delicious! If you like spicy then I recommend adding more hot sauce.  The recipe is quite mild and your children may like it too!  Hope you enjoy!

Clean Chicken Quesadillias

After a lunch date with a friend to a Mexican Restaurant I have been craving quesadilla's like crazy!  I wondered how I could make these the cleanest way possible and discovered it IS possible!  For starters, I invested in the smaller sized whole wheat tortilla (approx. 7") to avoid making something so big that I of course would have to eat it.  I went online to find a recipe that would work with the ingredients that I had at home.  Allrecipes.com is a great website with a variety of recipes for any taste bud.  Not all the recipes are clean however, depending on what you want to make they can be adapted.  Most proud of myself was the fact that I made my own fajita seasoning!  No more packaged seasonings for this girl!

Chicken Quesadillas (Makes approx. 10)

~3 large chicken breasts

~1 white onion

~1 Green Bell Pepper

~1 Orange Bell Pepper (any colour would work, this is just what I had)

~1 c. white mushrooms

1 TBSP olive oil

Fajita Seasoning
1 tbsp cornstarch
2 tsp chili powder
1tsp salt
1 tsp paprika (for a smokey flavor Victorian Epicure sells a Smoked Paprika)
1 tsp raw sugar
1/2 tsp onion powder
1/2 tsp garlic powder
1/4-1/2 tsp cayenne pepper (adjust to how hot you want your fajitas)
1/2 tsp cumin

1.  Cut chicken into small strips.  Toss chicken strips and fajita seasoning in a ziploc bag and place on a lightly greased foil lined cookie sheet. Use a fork to separate the chicken so it isn't all in a big clump.

2.  Broil chicken for 5 minutes until no longer pink.  Add to frying pan with vegetables and saute for approx. 10 minutes.

3.  Place open tortilla on cookie sheet and fill each half of tortilla with chicken mixuture. About 1/4 cup.

4.  Put small amount of shredded Montrey Jack & Cheddar Cheese on the mixture. 

5. Fold the tortilla over the mixture and bake at 350 degrees for about 5 minutes or until the cheese has melted.

6. Serve with fresh salsa, jalapeños and a small amount of greek yogurt if you desire.

Cheese & Broccoli Quinoa Bites with Garlic

While food prepping this week, I took a thorough look through my cupboards to see what I haven't eaten in a while.  Food prep for the week is work and time consuming but it is "worth it work!" Some weeks I stick to the usual just to save time as I seem to finally have a good handle on what I am doing now.  So when I dug deep in the cupboards to see what we haven't had in a while, voila!  I found my quinoa!  I typed in a few ingredients on the internet to find something quick, easy to make and that would make good left overs!  *That to me, is key! I found this recipe on "Alidas Kitchen" and modified it a bit.  Let me tell you, they were DELICIOUS!  A family favourite for sure! 

Cheese & Broccoli Quinoa Bites with Garlic

Ingredients
~3/4 c. of uncooked quinoa, rinsed
~1 1/2 c. of water or low sodium chicken broth
~2 eggs
~2 cups of broccoli florets, finely diced
~3/4 c. of yellow onion, finely diced
~garlic clove, minced
~1 1/2 c. shredded cheddar cheese
~1/2tsp paprika

Instructions

1.  In a medium sauce pan combine the water or chicken broth, quinoa. Bring to a boil, cover then turn on low and simmer for 15 minutes.  Then remove from heat and let quinoa cool for at least 5-10 minutes.
2.  In a large bowl, combine cooled quinoa, broccoli, cheese, onion, garlic, eggs, garlic and paprika.  Mix well.
3.  Preheat oven to 350 degrees. Spray muffin tins lightly with cooking spray.
4.  Put 2 heaping tablespoons of quinoa mixture in muffin tins. Lightly pat them down.  Bake for 15-20 minutes or until edges turn golden brown.  Makes 2 dozen.
*These can also be made in a mini muffin tin using 1 tablespoon of quinoa mixture and will make 3 dozen.

Hope you enjoy!