How to cook Delicious Spinach Easy Breakfast Recipe

How to cook Delicious Spinach Easy Breakfast Recipe.

This delicious spinach breakfast recipe was passed along to me by a friend recently. It will totally get people eating their spinach and it tastes great. Plus, if you make this recipe you will have enough for each morning. That’s awesome. Store in an airtight container in the refrigerator. Once cooked it can be frozen, but I recommend cutting it into squares first and storing them not touching in an airtight container lined with waxed paper.

When ready to eat, remove a piece from the freezer, wrap loosely in a paper towel, and heat in the microwave for 1 minute, turn or flip, then add 30 -45 seconds or until hot. Enjoy!!

Delicious Spinach Breakfast Recipe

First Ingredients
1 c. reduced-fat baking mix (I usually use Bisquick)
2 egg whites
1 egg
1/4 c. fat-free or low fat milk
1/4 c. finely chopped onion

Second Ingredients
1 10oz. pkg. of frozen chopped spinach, thawed
1 1/2 c. fat-free cottage cheese
3/4 c. low-fat or fat-free Monterey Jack cheese, shredded
1/2 c. Parmesan cheese. grated
2 egg whites
1 egg
1 tsp. dried minced onion

Preheat oven to 350 degrees. Remove the thawed spinach from package, and press dry with a towel, removing as much moisture as possible.
In one bowl, combine the first five ingredients. Spread the batter into a greased 11″X7″ baking pan. In another bowl, combine the second set of ingredients. Gently spoon the mixture over the batter already in the pan.
Bake, uncovered, at 350 degrees for 28-30 minutes or until cooked through and golden brown. Check to be sure it is cooked all the way through, by inserting a into the center. It should come out clean. This makes 6 servings, and thanks to my friend who gave me the recipe, it also has nutrition information provided. YES!

Nutrition Information: 1 piece equals 251 calories, 9 grams of fat (5 grams of saturated fat), 92 mg cholesterol, 725 mg sodium (this can be cut down by watching the type of baking mix you use), 21 grams carbohydrate, 2 grams fiber, 20 grams protein.

How to cook Grilled Chicken Breast Recipe with Tomato Basil Butter Recipe, Amazing Flavor

How to cook Grilled Chicken Breast Recipe with Tomato Basil Butter Recipe, Amazing Flavor.

We eat a lot of chicken and turkey, so I am always looking for new ways to spruce up chicken breasts so at least we get new flavor.

This is an awesome, easy to make recipe that tastes great and is full of flavor! Plus, its nice and healthy.

Grilled Chicken Breast Recipe with Tomato Basil Butter Recipe
Nicole’s Weight Loss Recipes
Servings: 6
Calories: 221 • Fat: 14 g • Protein: 23 g • Carb: 2 g • Fiber: 1 g • Sugar: 1 g
(remember that most of the fat in this meal is from the butter, but its still healthier than eating the margarine. Use less if desired)

6 boneless skinless chicken breasts (about 1 3/4 lb)
1 tsp. garlic powder
1 tsp. pepper
1/2 c. butter, softened
1 tsp. dried basil leaves (if you want to use fresh – chop it and you need 1 Tbs.)
3 Tbs. tomato paste

You can grill these outside on your grill, but I usually just grill them on the stove in a pan.
These directions will be for stovetop.

In a very small bowl, mix the pepper and garlic powder. Spray your cooking pan with olive oil cooking spray.

Sprinkle the chicken breasts with the garlic/pepper mixture.

Place the chicken in the pan. Cover pan and cook over medium heat for about 20 to 25 minutes, turning once, until juice of chicken is clear when center of thickest part is cut.

The original recipe for this called for 15 minutes, but everytime I checked at the 15-20 minute mark, it seemed I needed to cook it longer. I’m all about making sure my chicken is cooked.

So just watch it at your end, and you should be fine.

To prepare the tomato basil butter, in small bowl mix the butter, tomato paste and basil leaves.
Serve your chicken topped with the tomato butter. Delish and goes really well with a side salad and mixed veggies.

Guess what’s for dinner?

Side note: If you buy a small can of tomato paste and you don’t want to waste the rest – this is what I do.
Take a sheet of waxed paper and place it on a baking pan. Drop the tomato paste by tablespoons onto the waxed paper.

Try to spread them out a bit so they don’t run together. You will more than likely need a couple of pans. Put them in the freezer for about an hour or two. I usually do it overnight, so I’m positive they are frozen. Remove them from the waxed sheet and pop them into a Ziploc Freezer bag. When a recipe calls for tomato paste, all you have to do is allow 15-20 minutes to thaw and then drop them into a recipe. A great way to save money and have no waste. I usually go through mine in less than 3-4 months, but I believe they will probably keep longer than that.

How to cook Nutella Banana Wonton – 60 Calorie Snack, Healthy and delicious

How to cook Nutella Banana Wonton – 60 Calorie Snack, Healthy and delicious.

There is nothing I love more than finding a recipe for something delicious that is very low in calories and/or fat. This makes me smile. Especially when you can describe it as a little bite of heaven. I love to end the day with dessert, but since I have been eating healthier and calorie counting, I haven’t been consuming much dessert with the exception of the very occasional Skinny Cow ice cream treat on the days I have earned it.
This little bite of heaven is the perfect ending to nearly any day, coming in at only 60 calories for one. Believe me, one is enough, but you could even get away with two and still be considered a low calorie snack.

Nutella Banana Wonton
Nicole’s Weight Loss Recipes
Servings: 2
Calories: 60 • Fat: 2 g • Protein: 1 g • Carb: 10 g • Fiber: 0 g • Sugar: 4 g

You will need:
1 Wonton wrapper (found in the produce dept. usually near the tofu or similar items)
1 tsp. of Nutella
1 small slice of banana
1 egg, beaten (I remove the yolk)
Cooking Spray

How to make a Nutella Banana Wonton:

Grab a cooking pan and spray it with a light coating of cooking spray.

Place a Wonton wrapper on the pan (or as many as you plan to make).

In the center of the Wonton wrapper add 1 teaspoon of Nutella.

Next, place the banana slice on top of the Nutella.

Then, dip your finger into the beaten egg and glaze the edges of the wonton wrapper.

Bring all of the corners into the middle and press them all together. They all of a sudden look fancy. I just noticed I needed to add more egg to my edges in this picture. So, yeah… add egg, make sure you add more than I did to make edges stay closed.

Place your bites of heaven in the oven at 350 degrees for about 10-12 minutes or until the wonton is how you enjoy it. I have discovered that if I leave the wonton in the oven about 15 minutes and spray the top, I can get it kinda crispy, but I actually like ti softer, so I tend to eliminate the cooking spray all together and pull them out at about 11 minutes so they are still easier to eat. It’s your choice.

Eat and enjoy! They are addicting.

(In other news, I have discovered that I can do a lot of things with Wonton Wrappers…more soon!)

(Oh yeah, and one other note – kids LOVE these. So make them when they aren’t around or make enough to share!)

How to cook Apple Crisp Easy Dessert Recipe

How to cook Apple Crisp Easy Dessert Recipe.

We made this delicious recipe last night, because cinnamon and apples just sounded good. Topped with a school of vanilla ice cream (especially homemade) is the best way to serve this.

Basically we created this based on past experiences with other Apple Crisps, but we made it to our liking. It was so good!

Easy Apple Crisp Dessert Recipe

• 8 cups of Granny Smith apples. Thinly sliced and peeled (if desired)

Place the apples in a baking dish. Grab a mixing bowl and put in:

• 1 1/4 c. sugar
• 1 Tbs. all purpose flour
• 1 1/2 tsp. cinnamon
• dash of salt

Mix together and then sprinkle the mixture over the apples. Drizzle about 1/4 cup of water over the apples.

Using the mixing bowl, add:

• 1 pkg. vanilla cake mix (you can use yellow cake mix too)
• 1 c. quick cooking oats
• 1/3 c. softened butter
• 1/3 c. brown sugar
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda

Mix together and sprinkle over apples again. Take another 1/4 c. water and sprinkle it over the apples.

Cover the dish with tinfoil and bake at 350 degrees for about 45 min. to an hour. If you want to remove the tin foil at the 45 minute mark and allow it to bake under direct heat for 15 minutes, it works pretty well.

Scoop the concoction into bowls while still hot. Top with a scoop of vanilla ice cream. Delish!

We made this on the last day of school for the kids, and even though it was already hot outside, this warm delight was awesome and the ice cream helped to cool it off and cool us off too. Enjoy!

How to cook Crock Pot Baked Potatoes, Hot Summer Cooking easy recipes

How to cook Crock Pot Baked Potatoes, Hot Summer Cooking easy recipes.

To some it may seem silly to bother heating up your crock pot to cook baked potatoes, when just as easily they can be added to the microwave, however – having done BOTH, the crock pot baked potatoes turn out PERFECT every time. Microwaves tend to vary in how long it takes to cook each potato and I find that often they aren’t cooked all the way through and there is no perfect way to tell. Not only that, but sometimes I think they seem very dry.

Now, take a baked potato hot from the crock pot and you’re talking soft, moist and amazing. Plus, Crock Pots expose your kitchen to no heat, unlike the oven, making it the perfect vessel in which to cook lots of delicious meals in the dead of summer heat. Oh, and don’t forget, you can totally substitute sweet potatoes for the baking potatoes.

You need:

• a crock pot
• olive oil
• salt, pepper or for sweet potatoes – sugar and/or cinnamon
• baking potatoes or sweet potatoes
• tin foil

Now, you can completely skip the oil/seasoning step, but I will tell you it is SO worth it, and those that never ate the most nutritious part (the skins) will probably consume the flavor packed outside with the meaty inside. Yum!

Scrub the potatoes, and pierce each one of them with a fork a couple of times.

For Baking Potatoes: Rub them with olive oil (you can use vegetable oil, or canola, or whatever… we prefer EVOO). Sprinkle them with Salt & Pepper. I also used Lawry’s last time I made it instead, and yum! Wrap each potato in tin foil.

For Sweet Potatoes: Rub them with olive oil. Sprinkle them with sugar and/or cinnamon. Wrap each one in tin foil.

Toss the foil wrapped potatoes into the crockpot and cook for 6-8 hours.

Take them out with an oven mitt, carefully uncovering them. Allow them to sit for about 5 minutes before serving and then load them up with bacon, cheese and sour cream or go further and try topping with salsa, or chicken, green onions, chili, black beans, jalapenos and honestly, almost anything else.

Sweet Potatoes: Use butter, brown sugar, mini marshmallows, cinnamon & spices and enjoy. (broil for 2 minutes to melt marshmallows, watching closely so they don’t burn)

How to cook Pistachio Muffins easy Recipe

How to cook Pistachio Muffins easy Recipe.

I roughed the hot weather, and heated up the oven this morning while it was still… well, not 110 degrees heat index. We decided to make a triple batch of these awesome, delicious Pistachio Muffins. Basically we plan to freeze two dozen of them to save for next week, or the next time I do not wish to heat up the oven.

Yes, it’s just that hot.

Pistachio Muffins

You need:

3 c. flour
1 1/2 c.sugar
2 Tbs baking powder
1 box Pistachio Jello Instant Pudding
2 eggs, beaten
1 1/4 c. milk
1 1/2 Tbs. honey
3/4 c. coconut or canola oil

In a big bowl, mix together all of the dry ingredients: flour, the sugar, the baking powder and the pudding mix.

In a medium bowl, combine the eggs, the milk, the honey and the oil. Stir well.

Pour the wet ingredients into the dry ingredients and blend until moistened.

Fill the baking cups full.

Bake 20 to 25 minutes in preheated 375-degree oven, or until muffins test done.

Mmm… Enjoy! Makes 12 muffins.

Awesome with a hot cup of coffee or tea. Spread some butter or honey and eat up. Oh, and my kids really like peanut butter on them? It really does taste pretty good. LOL

Easy Recipes. FETTUCINI WITH HAM AND SPINACH

Easy Recipes. FETTUCINI WITH HAM AND SPINACH Ingredients :

• 4 tablespoons butter

• 4 tablespoons flour
  

• 2 cups hot milk

• Salt

• Pepper
  

• Nutmeg

• 1 lb 5 oz (600g) spinach leaves, torn in medium size pieces, blanched and drained

• 7 oz (200 g) ham, chopped

• 1 lb 2 oz (500 g) fettucini

• ¾ cup grated parmesan cheese

Preparation:

Melt butter in a medium size saucepan and stir in flour. Cook flour, stirring, for 1 or 2 minutes. Gradually stir in milk and bring to a boil. Continue cooking until mixture thickens. Remove from heat and add spinach, ham and ¼ cup parmesan cheese. Mix, carefully and season with salt, pepper and nutmeg.

Cook fettucini in salted water until al dente. Drain and transfer to a buttered ovenproof serving dish. Pour spinach and ham sauce over fettucini and mix carefully. Sprinkle remaining parmesan cheese over fettucini. Broil in oven until top is golden.

Preparation time: 40 – 45 minutes
3 – 4 servings

Easy Light Recipes. Pineapple Tart Low Calories

Light Recipes. Pineapple Tart Low Calorie

On this occasion we bring you a fun and easy recipe to prepare, but above all that is delicious and the best is still a low calories recipe!. This pineapple tart is ideal for those who are on a diet.

I hope the write and do in the comfort of your home can share with friends or family.

Now if you get to work and enjoy this delicious trataleta pineapple.







Ingredients: 4

• 125 gr flour

• 5 sachets of powder Sugarfor

• 60 gr butter

• 1 egg yolk

• 40 ml of water

Preparation:
Step 1: Cracker

Mix all ingredients and put in pan cakes 25 minutes at a temperature of 165 º C.

Step 2: For the pastry cream

• 250 ml fresh milk

• 10 envelopes Sugafor dust

• 20 gr. cornstarch

• 1 egg

• Boil the milk with 10 envelopes Sugafor, then add the cornstarch and egg premixed.

Step 3: Decorate the cakes:

With slices of pineapple, first put the pastry cream into cookies and then add the pineapple slices.