Morning snack - Stonefield berry yogurt and spinach, egg and cheese bake
Lunch - Chicken broccoli and cheese on a biscuit, almonds, datelets, pomegranate
Afternoon snack - Cortland apples
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I've been terrible about posting lately. I just started a master's program in nutrition at American University and have just been exhausted trying to keep up with everything. I hope today's post makes up for it a little. I made the following two recipes in less than 25 minutes. What's great is that I now have multiple meals done!
Spinach, egg and cheese bake
Makes 6 servings
Ingredients
1/3 c chopped fresh baby spinach
3 Tbs shredded Mexican mix cheese
4 medium eggs
salt and pepper to taste
Method
Set oven to 375 degrees. Combine all ingredients in a bowl. In a muffin tin, add 2 tablespoons of the mixture to each slot. (I used silicone molds, but you can use cupcake liners for an easy traveling meal!) Bake for 12 minutes. Enjoy!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chicken broccoli and cheese on a biscuit
Makes 8 servings
Ingredients
1/2 cup baked chicken cut in cubes
1/3 cup quinoa
3/4 cup chopped steamed broccoli
1/2 cup shredded sharp cheddar cheese
1 can of biscuits (I used homestyle, Wegman's brand)
salt and pepper to taste
Method
Set oven to 375 degrees. Combine all ingredients in a bowl. Use 1/2 a biscuit in each muffin slot to make the base of the bake. Add a little less than 1/4 cup of the mixture to each muffin slot. Bake for 15 minutes. Enjoy!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
As many of you know, I'm a vegetarian so I made myself a vegetarian version.
Makes 4 servings
Ingredients
1/2 cup chopped steamed broccoli
1/2 cup shredded sharp cheddar cheese
1/3 cup quinoa
salt and pepper to taste
Method
Set oven to 375 degrees. Combine all ingredients in a bowl. Use 1/2 a biscuit in each muffin slot to make the base of the bake. Add a little less than 1/3 cup of the mixture to each muffin slot. Bake for 15 minutes. Enjoy!
No comments:
Post a Comment