Roasted Potato and Rosemary Crustless Quiche

 

I made this for the first time yesterday morning.  Sunday is the only day that I really have time to devote to making a breakfast that takes more than a few minutes, so I figured I would give this one a try!  It was really yummy, but I do have to say that it was a little bland for me.  Next time, I think I might add some jalapenos or at the very least some chili powder or even hot sauce!

Before roasting.

After roasting.

Add Feta cheese to the roasted potatoes.

Add your egg & put back in the oven for 40-50 minutes.

Finished Product!

Ingredients:

3/4 pound small potatoes (I used yellow, but fingerling would actually work better!)
1/2 medium red onion
2 tablespoons Rosemary (I used mine from the spice rack, but I’m sure fresh would be much better!)
1 tablespoon olive oil
1/2 teaspoon salt (I used Himalayan)
1/2 cup feta cheese
4 cloves of garlic minced
5 eggs
1 cup milk
1/2 teaspoon black pepper

Instructions:

Preheat oven to 376 degrees.

Spray 9″ pie plate with non-stick spray.

Slice potatoes and red onion into 1/4 inch thickness.  Toss with olive oil, rosemary, garlic, and salt.

Place potatoes in a 9″ pie plate and roast until potatoes are tender.  30-40 minutes.

Once potatoes are done, loosen from the bottom of the pie plate.  Sprinkle cheese over the potatoes.

Whisk together eggs, milk, and black pepper.  Pour over cheese and potatoes.  Put back in oven for 40-50 minutes or until egg is set.

Remove from oven and let cool slightly before serving.

 

Shakeology Sunshine Bars

Chocolate, honey, and bananas blend together to create this delicious snack.

Total Time: 3 hrs., 10 min.
Prep Time: 10 min.
Yield: 10 bars

Ingredients:
• 2 scoops Chocolate Shakeology
• 3 scoops egg white powder
• 2 cups oats
• ½ cup almond milk
• 4 Tbsp. honey
• 4 Tbsp. almond butter
• 2 bananas, mashed
• 2 Tbsp. wheat germ
• 2 Tbsp. flaxseed
• 1 tsp. cinnamon

Preparation:
1. Mix all dry ingredients together.
2. Add almond milk, honey, and bananas and mix well with a spatula or your hands.
3. After it’s well mixed, put mixture in an 8″ x 8″ pan. Cover with plastic wrap and press down to flatten into pan. Refrigerate for 3 hours.
4. Remove from fridge, cut into 10 squares.

Nutritional Information (per serving):

Calories: 277

Fat: 7g

Saturated Fat: 1g

Cholesterol: 3mg

Sodium: 120g

Carbohydrate: 40g

Fiber: 6g

Sugar Total: 12g

Protein: 18g

Never had Shakeology?  Head on over to http://www.fitgoalsforlife.com and request your FREE sample today!

Open-faced “Pizza” with Cheddar Cheese, Roasted Cherry Tomatoes, and Chicken

Healthy Eating…  One Meal at a Time!

Open-Faced “Pizza” with Cheddar Cheese, Roasted Cherry Tomatoes, and Chicken

Makes 4 servings

2 cups cherry tomatoes
2 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (12-inch) whole wheat tortillas
1 1/4 cups grated reduced-fat cheddar cheese
2 cups rotisserie chicken pieces
1 teaspoon dried oregano (optional)

• Preheat the oven to 350 degrees F.
• Toss the tomatoes with the oil, salt, and pepper.
• Roast on a baking sheet until blistered and golden, 15 to 20 minutes.
• Remove the tomatoes from the oven.
• Adjust the heat to broil, and set the oven rack 4 inches from the heat.
• Put the tortillas on a baking sheet.
• Layer each with half of the cheese, half of the chicken, half of the tomatoes, and half of the oregano.
• Broil until the cheese has melted and the edges of the tortillas are golden, 2 to 3 minutes. Serve.

Nutrition facts per serving: 395 calories, 38g protein, 38g carbohydrate, 15g fat (6g saturated), 4g fiber

Weight Watchers PointsPlus: 11
WeighWatchers Previous: 8