Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Western Omelet Bites

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Back to school and busy schedules create a need for healthy breakfast meals on the go. These Western Omelette bites can be made ahead and stored in the refrigerator or freezer to use throughout the week. It is a delicious grab and go breakfast for the whole family.


Western Omelet Bites
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Servings
8 servings (6 mini bites)
Servings
8 servings (6 mini bites)
Western Omelet Bites
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Servings
8 servings (6 mini bites)
Servings
8 servings (6 mini bites)
Ingredients
Servings: servings (6 mini bites)
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Preheat oven to 350 degrees.
  3. Spray skillet lightly with non-stick cooking spray and sautรฉ spinach, onions, bell pepper, and green chiles until tender. Set aside.
  4. Add eggs and cottage cheese to the blender and blend until smooth.
  5. Add to mixing bowl and stir in vegetable mixture, ham, and cheese.
  6. Evenly distribute mixture into 48 mini muffin tins. If using a metal plan, spray lightly with nonstick cooking spray.
  7. Bake for 18-20 minutes. Check to be sure the center of the omelet bite is firm.
  8. Cool 3-5 minutes then remove from the pan.
  9. You can enjoy the bites warm or refrigerate or freeze bites to serve later.
Recipe Notes

Western Omelette Bites updated Nutrition Facts Serving size 6 omelette bites (148g) servings per container 8 omelette bite Amount per serving Calories 150 % Daily Value Total Fat 7 g 9 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 200 mg 67 % Sodium 510 mg 22 % Total Carbohydrate 5 g 2 % Dietary Fiber 1 g 4 % Total Sugars 2 g Added Sugars 1 g 2 % Protein 16 g Vitamin D 1 mcg 6 % Calcium 187 mg 15 % Iron 1 mg 6 % Potassium 199 mg 4 %

Southwest Egg Muffins

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Breakfast can be hard when everyone in the family is going in a different direction in the mornings! Remember that planning is key when it comes to breakfast. Try making large batches of egg muffins on Sunday and refrigerate and freeze them until you need them during the week.


Southwestern Egg Cups
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Rating: 4.5
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Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Southwestern Egg Cups
Votes: 2
Rating: 4.5
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Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings (2 "muffins")
Units:
Instructions
  1. Wash your hands and clean your preparation area. Rinse any vegetables before sicing. Preheat the oven to 350 F. Coat a muffin tin with nonstick cooking spray.
  2. In a large skillet, sautรฉ the ground turkey, bell pepper, garlic, and green onion until the turkey is fully cooked and reaches 165ยฐF and vegetables are tender. Add the salt, pepper, cumin and chili powder; cook for 1-2 minutes. Remove from heat.
  3. In the muffin tin, evenly divide the turkey and vegetable mixture among 10 individual muffin cups.
  4. Pour the eggs evenly into the 10 stuffed cups. Top with cheese.
  5. Bake 20 minutes or until the eggs are set.
  6. Portion the egg muffins out into serving sizes and store in the refrigerator for 3-4 days or in the freezer up to 3 months. If frozen, thaw in the refrigerator the night before and heat in the microwave when ready to serve. Reheat to 165ยฐF before eating.
Recipe Notes

Quinoa Breakfast Bowl

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Breakfast bowls are a great way to load up on fresh veggies and protein to start your day off in a healthy and delicious way!

Quinoa Breakfast Bowl
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Servings
4 bowls
Servings
4 bowls
Quinoa Breakfast Bowl
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Servings
4 bowls
Servings
4 bowls
Ingredients
Servings: bowls
Units:
Instructions
Poach an Egg
  1. To poach an egg, fill a pan with approximately two inches of water, add 2 teaspoons of vinegar and simmer over medium heat. While the water is heating, crack cold eggs into a small ramekin or bowl and have them ready to pour into the pan. Once the water is simmering, use a utensil to stir the water to create rotation. Stop stirring and carefully drop the egg into the center of the whirlpool. Turn off the heat, cover the pan and let the egg poach for 5 minutes. Once time is up, remove the egg with a slotted spoon. Tip: poaching works best with no more that two eggs in the pan at a time.
Quinoa Bowl
  1. Mash avocado and squeeze in fresh lemon juice. Add salt and pepper.
  2. Prepare your breakfast bowl with cooked quinoa following the cooking instructions on the package.
  3. Layer your bowl with quinoa, avocado, a poached egg, cheese and seasoning.
  4. Optional: Cook a couple of low sodium bacon strips until crispy, crumble over breakfast bowls.*
Recipe Notes

*Adding bacon will change the nutritional value of the Quinoa Breakfast Bowls & nutrition facts label

Broccoli Cheddar Egg Muffins

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These simple egg muffins are a great and delicious way to get an extra serving of veggies in at the start of your day!


Broccoli Cheddar Egg Muffins
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Servings
12 muffin
Servings
12 muffin
Broccoli Cheddar Egg Muffins
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Servings
12 muffin
Servings
12 muffin
Ingredients
Servings: muffin
Units:
Instructions
  1. Wash your hands and clean your cooking area and utensils. Rinse fresh broccoli head under cool running water. Preheat oven to 350 degrees F.
  2. In a bowl, combine eggs, water and seasonings (salt, pepper, garlic powder) and whisk until well combined and smooth.
  3. Prepare broccoli. If using fresh, cut into florets and place in microwave safe container with 1/2 cup water. Cover with microwave safe covering and steam for 4 minutes. When done, drain the broccoli and wait until cool enough to handle, chop into small pieces. If using frozen, follow package directions to steam, drain, and wait until cool enough to handle, chop into small pieces.
  4. Spray a nonstick muffin tin with nonstick cooking spray. Evenly distribute broccoli among muffin cups, pour egg mixture over broccoli up to about 2/3 full. Top with cheddar cheese.
  5. Bake for 14-16 minutes or until egg is done but cheese is not burnt.
Recipe Notes

Broccoli Cheddar Egg Muffins Nutrition Facts Serving size 1 muffin (78g) servings per container 12 Amount per serving Calories 80 % Daily Value Total Fat 5 g 6 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 130 mg 43 % Sodium 170 mg 7 % Total Carbohydrate 3 g 1 % Dietary Fiber 1 g 4 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 8 g Vitamin D 1 mcg 6 % Calcium 119 mg 10 % Iron 1 mg 6 % Potassium 152 mg 4 %

Instant Pot Eggs

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How to hard boil and egg in your instapotHow to instant pot hard boil eggs! Have trouble getting your eggs right? Or maybe you need a LOT of hard boiled eggs super fast? Check out our instant pot method.

Follow these 4 simple steps to boil the perfect egg in your Instant Pot. One boiled egg has an average of 60 calories, which makes it a perfect snack!

  1. Place eggs on top of trivet in the bottom of the pot.
  2. Add 1 cup of water to the pan. Close lid and set for 5 minutes on manual at high pressure.
  3. Allow pot to release pressure for 5 minutes, then release any remaining steam.
  4. Scoop eggs out and place in ice bath for 5 minutes. Peel and store in the refrigerator until ready to eat!

 

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