Mini Quiche Muffins

I've seen little breakfast/egg/quiche muffins floating around the interwebs so I decided to make my own.  I couldn't find a recipe that fit perfectly with what I wanted, but I think part of the beauty of quiche is that you can throw whatever stuff in it that you want.  I'm fairly picky when it comes to vegetables, but I had some stuff lying around that I thought would make a good quiche.  I also like quick and easy recipes, not only because I like spending more time outside the kitchen, but I also like getting as much sleep as possible during the week.  So my work day breakfasts are grab n go.

Mini Quiche Muffins

1 dozen eggs
Shredded cheese (I used finely shredded colby jack)
Frozen broccoli, thawed a bit
Canned mushrooms
Salt n Pepa (that's pepper for those of you under 30)

**These veggies can be substituted for whatever your heart desires.  Add some meat if you want!  I wanted to focus more on needing to eat more veggies than eating more meat.  See modification ideas below.

Pre-heat oven to 350 degrees.  Crack all those eggy bitches into a bowl.  Add salt and pepper to taste.  Whisk.  Spray a 12 cup muffin tin well with non-stick spray.  Add a few bits of veggies in the bottom of each cup.  Add a pinch of shredded cheese on top of each cup's contents.  Pour eggs into a big measuring cup for easy pouring.  Pour eggs into each muffin cup, SLOWLY, filling to about 3/4 way full.  Bake at 350 for 20 mins, or until puffy and eggs are set to your preference.  Once cool, pop out all your little quiches and throw them in a big ziploc bag to refrigerate.  Microwave two muffins at work or pop into a toaster oven until warm.  Voila!

Modification ideas:

• This recipe can be modified for a smaller muffin pan, use 1 egg per muffin cup.  
• Mix in some milk or cream to make them more decadent, but keep in mind the more fatty stuff you add the less healthy you can claim them to be.  
• Add sausage or bacon to them, that would be super yummy.  
• You could do a more traditional quiche and throw in ham, asparagus and mushrooms the way my French grandmother makes quiche.  (This reminds me, I am visiting her soon, must request a quiche for breakfast one day.)  
• Go "southwestern" and add red and green peppers, onion, and whatever else makes it southwestern style.  
• Put some hot sauce or ketchup on top.  
• Amp up the veggie content with chopped spinach.
• Play with different cheeses for different flavors.

The Plan for This Week

Good morning lovelies!  This week I didn't take my typical Thursday/Friday to plan my meals for the following week, so I didn't go to the grocery store armed with my typical categorized shopping list.  (Yeah, that's how I roll.)  BUT!  I am quite happy with myself because I did pick my breakfast, lunch and dinner meals and had a successful trip to the grocery store.  Did you like the recipes I posted last week?  Let me know!  I need some feedback people!  I know you're reading, blogger tells me so.

Harassment aside, I wasn't successful in working out last week.  Wednesday and Thursday nights I was busy, Monday I didn't feel good, Friday I was exhausted.  But I did work out on Tuesday.  I also meant to work out over the weekend but I seemed busy with other things.  Actually I did paint yesterday, which is a work out in itself.  Saturday night I had a birthday party for myself, so naturally I ate and drank like a woman without a goal.  Well.  We must move on.  Oh, and I should mention, Turbo Jam is pretty awesome.

Anyway, being my birthday week I do have a couple celebratory dinner plans this week, plus this weekend we are going to the Renaissance Festival on my ACTUAL birthday and I plan to eat, drink and be very merry.

Besides birthday goodness, here is the meal plan for this week:

Breakfast
Mini Quiche Muffins

Lunch
Taco Salad made with:

• Shredded lettuce
• Ground turkey taco meat
• Half an avocado
• Taco cheese
• Frank's hot sauce
• Sometimes a crushed up corn tortilla shell

Snacks
Banana
Lunabar

Dinner
Fiesta Lime Chicken - Pinterest recipe

Yummmmm-o.  It's like mexican week at the SWAFA casa.  By the way, mexican food is my absolute favorite.  I could eat it every day.  And so I will, this week!  Now do you want some recipes?  Stay tuned!

Honey Glazed Carrots

No joke, this recipe is included in my nutrition guide.  Granted it's a much simplified recipe from the one I had already (which included butter and brown sugar and other yummy stuff), but it works just the same.

Honey Glazed Carrots

1 big bag-o-baby carrots
1/2 cup water
4 Tbl honey

Boil water in a covered saucepan.  Add carrots and steam until tender.  (This took me about 18 minutes.)  Drain.  Add honey.  Stir to coat.

Go forth and eat!

Frozen Greek Yogurt Bites

I needed to plan some protein into my evening meal, so I figured I would incorporate it into my dessert.  Because, really, what's better than dessert?  (Reason why I struggle with an ass? Hmm...)

I adapted my recipe from another blogger's recipe.  I cannot accept these genius credits.

Honey Banana Chocolate Frozen Greek Yogurt Bites

Honey greek yogurt (I used Greek Gods Vanilla Honey - because this stuff is seriously the bomb diggity.)
1 ripe banana
Semi sweet chocolate chips

Spoon yogurt into an ice cube tray.  Add 1 slice banana per cube spot.  (I put them in vertically.)  Top with some melted chocolate.  Freeze.  Eat!

Omgyum.  Desserty and proteiny and banana-y goodness.  I meant to sprinkle some cinnamon on the yogurt/bananas before I put the chocolate on top, because I freaking love Bananas Foster anything, but I forgot and figured the cinnamon would get lost on top of the chocolate.

Try it.  Love it.

Hawaiian Chicken

The recipe I used for chicken this week I've actually had for quite a long time.  Many moons ago, when I was quite young in my early 20s, my mom gave me this recipe.  I instantly fell in love.  I've since adapted it to my taste.  I now pass it on to you, dear reader.

Hawaiian Chicken

1 package chicken breasts (the one that has 3 boobs in the package)
1/4 cup white wine
1/2 cup water
1/2 cup soy sauce
1/2 cup honey
1 large can crushed pineapple

Throw all the ingredients in the crock pot.  Cook on low for 3-4 hours.  Cut 1/3 off each breast.*  Eat.

*This is how I make 3 boobs into 4 equal-ish portions.  The three 1/3 pieces combined make the 4th serving. 

The recipe calls for green onions, but I can never be bothered to buy and cut up green onions.  The recipe doesn't seem to be lacking.  Also, the recipe does not include the honey in the crock pot.  You're supposed to cook it in the crock pot, then take out the chicken, brush with honey, and bake.  Again, something I just can't be bothered to do.  I like easy stuff.  It also doesn't include pineapple.  But what is Hawaiian without pineapple?

Yum.

A Happy Surprise (No, I'm not pregnant)

I decided since I am back on the wagon, I should go ahead and bring my scale back from the dead and buy it a shiny new battery.  I went to check it, stepped on it just to be sure, and found that it's alive.

Bravely, I let it weigh me.  I was fresh out of the shower, dressed, with slippers on.  Generally I weigh myself as soon as I wake up, after I use the bathroom.  Nekked.  Dry as a bone.  I expected the number to be fairly high, considering my hair was still very wet and I have been avoiding the scale for around two months, but it surprised me.  Despite my damp state, the number that appeared was surprisingly low.  Like, I've probably lost around ten pounds without noticing low.  Maybe even more considering how tight my clothes had gotten which made me even less inclined to fix my scale because I didn't care to see what number I had gotten up to.  So.  That's nice.

On to more news.  I have received my Turbo Jam package, poured over all the reading materials, and maintained the eating plan I started last week.  Today I'll do my first TJ workout.  As for nutrition, I have a list of foods that are good and a list of not so good foods.  The document also includes a few recipe suggestions.  So here is my eating plan for this week:

Breakfast
Greek yogurt with a bit of granola

Lunch
Hawaiian chicken
Honey glazed carrots

Snack
Luna bar

Snack #2 (to be eaten whenevs)
White peach

Dinner
Butter lettuce salad with mandarin oranges and sesame dressing
Baked sweet potato fries (frozen)

Dessert
Frozen honey greek yogurt bites with banana, topped with chocolate (or a fruit & milk Fruttare)


Mmmm.  Sounds like a tasty week to me!  Today I discovered my breakfast yogurt (that I bought yesterday) was spoiled (note to self: always check the expiration dates when grocery shopping), so I'll have my peach for breakfast.  And I shoved some granola in my face.  Tasty!  Want some recipes?  Stay tuned!

(Crap.  I just realized the peach I grabbed wasn't one of the ripe ones.  I think I am doomed for breakfast today.)