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.

 

Lemon-Raspberry Muffins

Ingredients:

1   lemon

1/2 cup  sugar

1 cup  nonfat buttermilk, (see Tip)

1/3 cup  canola oil

1   large egg

1 teaspoon  vanilla extract

1 cup  white whole-wheat flour, or whole-wheat pastry flour

1 cup  all-purpose flour

2 teaspoons baking powder

1 teaspoon  baking soda

1/4 teaspoon  salt

1 1/2 cups  fresh or frozen (not thawed) raspberries

Make it:

1. Preheat oven to 400 degrees F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.

2. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.

3. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.

4. Bake the muffins until the edges and tops are golden, 20 to 25 minutes Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

Tips:
Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

Shopping Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods sectionof the supermarket or online from King Arthur Flour, bakerscatalogue.com.

MAKE AHEAD TIP: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.

Nutrition Information:
Servings Per Recipe 1 dozen muffins

• Calories 185
• Total Fat 7 g
• Saturated Fat 1 g
• Monounsaturated Fat 4 g
• Cholesterol 18 mg
• Sodium 245 mg
• Carbohydrate 27 g
• Fiber 2 g
• Protein 4 g
• Potassium 42 mg
• Exchanges: Starch 1,Other Carbohydrate 1,Fat 1.5.
  Percent Daily Values are based on a 2,000 calorie diet
• Weight Watchers Points Plus: 5 points
• Weight Watchers Previous: 4 points

Sliced Egg & Tomato Sandwich with Pesto Mayonnaise

Healthy Eating…  One Meal at a Time! Sliced Egg and Tomato Sandwich with Pesto Mayonnaise Ingredients: 1 tablespoon reduced-fat mayonnaise 1 1/2 teaspoons basil pesto 2 slices whole-grain bread 1 hard-boiled egg, thinly sliced 1 small tomato, cored and thinly sliced Kosher or coarse salt and freshly ground black pepper Make it: In a small bowl, combine mayonnaise and pesto. Season with salt and pepper to taste. Spread mixture on 1 slice of bread; cover with egg, tomato, and remaining bread. Nutrition Information: Servings Per Recipe 1 Amount Per Serving Calories346 Protein(gm)16 Carbohydrate(gm)42 Fat, total(gm)16 Saturated fat(gm)3 Dietary Fiber, total(gm)7 Percent Daily Values are based on a 2,000 calorie diet Weight Watcher’s Plus Points: 10 Weight Watcher’s Previous Points: 7

How to Start Eating Healthier (& enjoy it!)

Healthy Eating… One Meal at a Time!

If you have a typical American diet, eating healthy may not only seem like a huge change from the status quo, but also like a huge bummer!  Typically when we think about making healthier choices in our diets, we think about all the water we need to drink, and the salads, and the lack of carbs, and the list goes on.  We may even try, briefly, to turn over a new leaf.  We might give up foods we love like carbs, sugars, etc.  It is only a matter of time before we decide that eating healthy is no fun and go back to our old ways!  I’ve been there.  I’ve tried Atkins.  After two days my body hated me.  I tried South Beach.  After about a week, my body hated me.  Plus, when we try to makeover our diets all at once, we feeling deprived, exhausted, and our mood swings tend to come out in full force!  Nobody wants that!

So, what if eating healthier were not only easy, but yummy and kinda fun?  I think it can be!  The goal is to add one new healthy recipe to our arsenal a week.  If you’re anything like I am, you have a few staples that you tend to eat on a regular basis.  We have pizza, pasta, sandwiches… all of those easy things  that we pretty much eat at some point once a week.  It gets super boring.  So, what if we added one new recipe to our current menu each week?  We try something new.  It’s something that is not only good for us, but tastes yummy.  And if we don’t like it, we don’t ever have to make it again!  The thought of adding a new meal is exciting to me!  It’s a chance to eat something new and hopefully I will be able to replace some of those boring fall-back meals we seem to consume on a regular basis!

So, if you want to integrate one new, healthy meal into your diet once a week with me, there are a couple of options!

One, you can check back here on a weekly basis (or subscribe to the blog).  We will post a new recipe once a week.  We would love to get your feedback about what you like, don’t like, or if you made some tweaks that made it even better!

Two, you can sign up receive a weekly email newsletter with the recipe for the week.  We will send it out each Saturday so you can integrate it into your menu for the following week!