The Perfect Hard Boiled Egg

Morning snack: Hard boiled egg and strawberries

Lunch: Mac and cheese and steamed broccoli

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I don't pack hard boiled eggs that often because LQ likes to peel her own and it can get a bit messy.  But with LQ's increasingly limited protein options I decided to cook some up.  Hard boiled eggs are funny little things.  Cooking them too long and they turn a bit green, not appetizing and can even get an "eggy" smell.  Or if not cooked long enough the yolk doesn't firm up and they can be a bit runny.  So what to do?

Place raw egg in pot covered with cold water.  Turn the heat to high.  As soon as the water gets a rolling boil cover the pot and turn off the heat source.  Set a timer for 10 minutes.  Once the timer goes off place the cooked eggs in ice water to stop the cooking process.  Tah dah!  Congratulations, you've just made perfectly cooked eggs.

Chicken broccoli and cheese on a biscuit

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

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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!

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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!

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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!