Wednesday, February 8, 2017

Omelet Muffins

Jennifer S.

Makes 12 regular muffins or 6 large

– 6 Large Eggs
– 1/4 Cup of Milk
– 1/2 teaspoon of Vegetable Oil
– Salt & Pepper (I use ½ tsp salt and ¼ tsp pepper)
– 3/4 - 1 Cup Grated Cheese (Your choice, I used Cheddar Jack)
– Favorite Omelet fillings (Your choice, I used onions, bell peppers, cooked quinoa, and Breakfast meats like ham, sausage, bacon, or left over steak)

–Baking spray
– Preheat oven to 375 degrees.
– Dice up onions, peppers, and breakfast meats. I use the frozen peppers and onions mix. And cook quinoa according to box directions.
– Spray a 6 count muffin tin with baking spray. (Or 12 count for smaller muffins)
– Fill each muffin cup with cooked omelet ingredients.
– Top with shredded cheese.
– Mix egg, milk, oil, and salt & pepper in a bowl or measuring cup.
– Pour egg mixture in each muffin cup. You should fill each about 3/4 of the way to the top.
– Put in oven and bake for 25-30 minutes.
– Take out of oven and let rest for 5 minutes before serving or cooling for storing.

I whip up double batches of the above recipe using my 6 count muffin tin.
I put them in a plastic zipper bags, store them in the freezer, and enjoy throughout the week. These taste just as delicious the next day. 
I like them heated up in the microwave for 45-60 seconds (thawed overnight in the fridge).

Sunday, January 29, 2017

Egg Roll in a Bowl (NO Wrappers)

Egg Roll in a Bowl

Jennifer S. (adapted from several recipes online)

Because I am doing a High Protein and Low Carb Lifestyle, I was searching for something to take to a church pot luck, that way I knew I had something that I could eat while there. I took a VERY empty 13x9 pan home!

  • 1 pound ground pork sausage (regular or hot)
  • 1 red pepper, thinly sliced
  • 1 bag of fresh sugar snap peas, cut in half on the bigger pea pods
  • 1 can of sliced water chestnuts, drained and sliced into slivers
  • 6 cups coleslaw mix or shredded cabbage
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger root, peeled and minced
  • 1 tablespoon soy sauce
  • 1/4 cup green onions, thinly sliced
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds, optional
  • sweet and sour sauce, optional 

  1. Heat a large skillet over medium heat. Add sausage and cook, stirring often to crumble, until cooked through. Do not drain.
  2. Add the red pepper, peas, water chestnuts, coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
  3. Remove from the heat and top with the green onions, drizzle with sesame oil, and the sesame seeds, if using.
  4. Serve immediately with a drizzle of sweet and sour sauce. (Sauce is not very low carb, but very tasty!)