This makes a great meal starter. I tend to eat 1 of these every morning. Since, I work out early morning, I tend (for right now) to work out on an empty stomach. By the time, I stretch, cool down, and drive home, Im usually ravenous. I try to have the ingredients fully prepped the night before. All that is left to do, is for me to heat the skillet, and pour away. It sounds nasty, but it's actually quite tasty, and Ive easily grown accustomed to eating it.
Tools
Blender (very useful)
Small Skillet
Ingredients
Cooking Spray like Pam
3 egg whites
1 whole egg
1/2 cup of oatmeal
1/2 cup of fat free pineapple cottage cheese
Cinnamon (to taste)
1 cap of vanilla flavoring/extract
Splenda packet (optional)
Directions:
Put your skillet on a medium flame. Spray it with the cooking spray. Allow it to heat up.
Meanwhile, dump all ingredients into your blender. Pulse it until everything is smooth and blended. From blender, pour directly into your heated skillet. Allow to cook on 1 side until pancake is easily movable. Flip over, and brown other side.
Serve with a splenda packet if so desired. Otherwise, eat and enjoy.
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Kitchen Sink Crustless Quiche
I call these kitchen sink quiche, because you can use anything and everything you have on hand to make these. They are highly customizable, and with the right ingredients, can even be healthy. These make a great snack, or you can even eat a couple of them for breakfast. If you change some of the add in ingredients, these will make a great lunch or even dinner. Try as a side with salad.
Tools
12 count muffin tin
Foil muffin wrappers
Ingredients (Makes about 9 mini quiche's)
Cooking Spray
Frozen chopped spinach
1/4 cup of chopped onion
1/4 cup of mushrooms
3 egg whites
1 whole egg
3/4 Cup of reduced fat shredded cheese
Seasoning to taste (I used salt, nutmeg, and red pepper flakes, and 1T of minced garlic from the jar)
Directions
Preheat oven to 350 degrees. Prepare your muffin liners by placing in pan, and spraying with the cooking spray.
Defrost spinach in microwave. Pay special attention to press out as much liquid as possible.
Mix all the above ingredients together into 1 bowl. Spoon mixture into the foil lined muffin tins. Bake for about 20 minutes. Cool long enough to remove foil liners. Serve and enjoy.
(These can be frozen once cooled properly, and reheated when desired.)
Feel free to experiment with the ingredients, by using whatever you have on hand. My next batch will include soy chorizo, a couple of tablespoons of tomato sauce, and who knows what else!
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