Quiche Cupcakes
These Quiche Cupcakes are a great way to have a healthy breakfast without spending time in the kitchen since they can be made ahead of time and popped in the microwave.
Preheat oven to 375 degrees.
Spray a muffin pan (12 cup) with non-fat cooking spray.
Spray a saute pan with cooking spray.
1/2 cup onion, chopped
1 clove garlic, minced
Saute the onions and garlic until the onions begin to become translucent.
3 cups fresh baby spinach (I like to break the stems off but this is not necessary)
Add spinach and continue to saute until wilted. Remove from heat.
3 whole eggs
3 egg whites or 3 more whole eggs
1/4 cup non-fat milk
salt or seasoned salt
pepper
garlic granules (optional)
In a mixing bowl, whisk together the whole eggs, egg whites, milk, and seasonings.
1/2 cup (1 1/2 oz.) part skim mozzarella cheese, shredded (You can use any type of cheese that you like. If you are counting Weight Watcher points – use the correct amount to add up to 3 PointsPlus)
Stir in the spinach mixture and cheese.
12 slices of ham Oscar Meyer Deli Select is the perfect size and low in points
Push the ham into each muffin hole, gently pressing it in the bottom so the ham creates the “crust” for the quiche. Try to make sure the ham isn’t sticking too far over the edge to prevent burning during cooking.
Using a 1/4 cup measuring cup, pour the egg mixture into each muffin hole. To get 12 cupcakes out of the recipe, use less than a 1/4 cup. Don’t worry if the ham has a hole in it or egg mixture spills into the muffin hole. It all cooks just fine.
Cook for 20 – 23 minutes or until the egg is cooked through and becomes fluffy.
Serve topped with salsa if you like.
Any leftovers can be stored in an airtight container in the refrigerator.
RECIPE SOURCE: Revised from Slender Kitchen
FULL RECIPE WITHOUT PICTURES —
QUICHE CUPCAKES
1/2 cup onion, chopped
1 clove garlic, minced
3 cups fresh baby spinach (I like to break the stems off but this is not necessary)
3 whole eggs plus 3 egg whites OR 6 whole eggs
1/4 cup non-fat milk
salt or seasoned salt
pepper
garlic granules (optional)
1/2 cup (1 1/2 oz.) part skim mozzarella cheese, shredded (You can use any type of cheese that you like. If you are counting Weight Watcher points – use the correct amount to add up to 3 PointsPlus)
12 slices of ham Oscar Meyer Deli Select is the perfect size and low in points.
Preheat oven to 375 degrees.
Spray a muffin pan (12 cup) with non-fat cooking spray.
Spray a saute pan with cooking spray.
Saute the onions and garlic until the onions begin to become translucent.
Give the spinach a rough chop.
Add spinach and continue to saute until wilted. Remove from heat.
In a mixing bowl, whisk together the eggs, milk, and seasonings.
Stir in the spinach mixture and cheese.
Push the ham into each muffin hole, gently pressing it in the bottom so the ham creates the “crust” for the quiche. Try to make sure the ham isn’t sticking too far over the edge to prevent burning during cooking.
Using a 1/4 cup measuring cup, pour the egg mixture into each muffin hole. To get 12 cupcakes out of the recipe, use less than a 1/4 cup.
Cook for 20 – 23 minutes or until the egg is cooked through and becomes fluffy.
Serve topped with salsa if you like.
Any leftovers can be stored in an airtight container in the refrigerator or freeze in a freezer bag.
RECIPE SOURCE: Revised from Slender Kitchen
Multi-Purpose Cleaner
5 oz. rubbing alcohol
3 oz. white distilled vinegar
1 tsp. liquid laundry soap
1 tsp. ammonia
15 – 16 oz. water
essential oils – scent of your choice I like the fresh smell of Lemon.
Mix all ingredients in a 24 oz. spray bottle.
You will need to shake it each time you use it as the essential oils settle at the top.
I made a bunch to have on hand. I wrote the “recipe” on the bottle.
The reason this has a little color to it is because I “scented” my vinegar a bit before adding it to this cleaner.
Take the peels of about 3 oranges – put in a quart size bottle (or any bottle you have on hand) and add vinegar. Let this sit for about 2 weeks. This can be used as a multi-purpose cleaner as it is, but I thought it was still too vinegary smelling. It was great to use in this multi-purpose cleaner. I think it still needs some essential oils but not as much as it would have. I am not going to add the essential oils to this big jug. I will wait and add it to the smaller bottle as I refill it.
Frebreze
Did you realize that Febreze is only 2 ingredients, plus water? So simple to mix up a bottle and save a ton of money.
1/8 cup fabric softener (scent of your choice) I like April Fresh Downey the best.
2 T. baking soda
Pour fabric softener in a 24 oz. bottle and fill half way with hot water.
Add the baking soda and shake.
Fill the rest of the bottle with more hot water.
You will need to shake this each time you use it as the baking soda settles at the top.
I have written the “recipe” on the bottle so I don’t have to look it up when I need a refill.
Cream Cheese Chili Pinwheels
6 oz. cream cheese
1 – 4 oz. can diced green chilies
1/2 T. sugar
1 8 oz. tube Pillsbury Crescent rolls
Preheat oven to 375 degrees.
A block of cream cheese is 8 oz. Cut this in quarters and use 3/4 of it. Place in a bowl.
Add about 3/4 of the can of diced green chilies.
Add the sugar. (This might sound weird to add sugar to this mixture but, believe me, it makes the perfect combination.
Using a fork, mash it all together, making sure to incorporate all of the sugar. At this point you might want to give it a taste test and add more chilies if desired.
Open up your crescent rolls, separating them into two long rectangles. Do not separate the triangles.
(Sorry – the pictures from here on out are pretty lousy. I was in a hurry to take my pinwheels to a dinner party.)
Using a rolling pin, flatten them just a little, trying to pinch the perforations together.
With the back of a spoon, spread half of the cream cheese mixture onto one of the rectangles. Save the other half of the mixture for the other rectangle.
Roll up the long way – making a “snake”.
Using a sharp knife, cut into 16 pinwheels.
NOTE: You could refrigerate these at this point if you wanted to make them ahead of time.
Spray your cookie sheet with Pam. Don’t forget this step as they will stick.
Place the 16 pinwheels on the cookie sheet, standing up.
Bake for 13 minutes at 375 degrees.
Once your first batch goes into the oven, start on the second rectangle.
Once they are done, immediately slide them off the cookie sheet onto a plate. Enjoy!
RECIPE SOURCE: Revised from My Homemade Life
FULL RECIPE WITHOUT PICTURES —
CREAM CHEESE CHILI POPPERS
6 oz. cream cheese
1 4 oz. can diced green chilies
1/2 T. sugar
1 8 oz. tube Pillsbury Crescent rolls
Preheat oven to 375 degrees.
A block of cream cheese is 8 oz. Cut this in quarters and use 3/4 of it. Place in a bowl.
Add the diced green chilies.
Add the sugar. (This might sound weird to add sugar to this mixture but, believe me, it is not overwhelming. It makes the perfect combination.
Using a fork, mash it all together, making sure to incorporate all of the sugar. At this point you might want to give it a taste test and add more chilies if desired.
Open up your crescent rolls, separating them into two long rectangles. Do not separate the triangles.
Using a rolling pin, flatten them just a little, trying to pinch the perforations together.
With the back of a spoon, spread half of the cream cheese mixture onto one of the rectangles. Save the other half of the mixture for the other rectangle.
Roll this rectangle up and using a sharp knife, cut into 16 pinwheels.
NOTE: You could refrigerate these at this point if you wanted to make them ahead of time.
Spray your cookie sheet with Pam. Don’t forget this step as they will stick.
Place the 16 pinwheels on the cookie sheet, standing up.
Bake for 13 minutes at 375 degrees.
Once your first batch goes into the oven, start on the second rectangle.
Once they are done, immediately slide them off the cookie sheet onto a plate. Enjoy!
RECIPE SOURCE: Revised from My Homemade Life
Chocolate Pudding Brownies
These brownies are very rich, fudgey and delicious. Best of all, they couldn’t be easier to make with only 4 ingredients.
1 – 3.9 oz. (small) instant chocolate pudding
1 1/2 cups milk
1 chocolate cake mix
1 cup chocolate chips (semi sweet or milk chocolate)
Preheat oven to 350 degrees.
Prepare the pudding according to the package using 1 1/2 cups milk.
Dump in the dry chocolate cake mix. (Just the mix – none of the other ingredients.)
Mix together completely. The batter will be thick.
Spray a 9 x 13 pan with cooking spray. Smooth batter into pan.
Scatter chocolate chips on top.
Bake for 30 – 32 minutes.
Taste delicious with a scoop of vanilla ice cream!
RECIPE SOURCE: Revised from Eat, Live, Run
FULL RECIPE WITHOUT PICTURE —
CHOCOLATE PUDDING BROWNIES
1 – 3.9 oz. (small) instant chocolate pudding
1 1/2 cups milk
1 chocolate cake mix
1 cup chocolate chips (semi sweet or milk chocolate)
Preheat oven to 350 degrees.
Prepare the pudding according to the package using 1 1/2 cups milk.
Dump in the dry chocolate cake mix. (Just the mix – none of the other ingredients.)
Mix together completely. The batter will be thick.
Spray a 9 x 13 pan with cooking spray. Smooth batter into pan.
Scatter chocolate chips on top.
Bake for 30 – 32 minutes.
Taste delicious with a scoop of vanilla ice cream!
RECIPE SOURCE: Revised from Eat, Live, Run
Asparagus Gratin
Our daughter-in-law, Karen, brought this delicious dish to our Easter dinner. It was luscious!!
2 pounds thin asparagus
3 cups water
salt and pepper
2 T. butter
2 T. flour
3/4 cup Parmesan cheese, grated and divided
1/2 cup Monterrey Jack cheese, shredded
Adjust oven rack to the upper-middle position and heat broiler. Line a broiler safe baking dish with paper towels.
Snap the woody ends off the asparagus and set both stalk and ends aside. NOTE: Easiest way to snap asparagus is to just bend it near the end and it will automatically snap where the woody part starts.
Bring water to a boil in a large skillet over medium-high heat. Add asparagus ends and 1/4 tsp. salt and cook covered for 5 minutes. Using a slotted spoon, remove asparagus ends and discard.
Add asparagus stalks to skillet, cover and cook, stirring occasionally, until nearly tender – about 2-4 minutes.
Transfer asparagus to paper towel lined baking dish.
Pour asparagus water into liquid measuring cup. If liquid does not read 1 cup, add water until it does.
Melt butter in the now empty skillet over medium heat.
Add flour and cook, stirring constantly until golden, about 1 minute.
Whisk in reserved asparagus water and bring to boil. Reduce heat to medium-low and simmer until thickened, 3 – 5 minutes.
Turn off heat and whisk in 1/2 cup Parmesan and Monterrey Jack cheeses until smooth.
Season with salt and pepper. Cover and let stand for 5 minutes.
Remove paper towels from baking dish.
Drizzle sauce over the center of asparagus and top with remaining Parmesan cheese.
Broil until cheese is golden and asparagus is tender – about 4 – 8 minutes.
EXTRAS: For a little something extra you can add bacon crumbles or sauteed mushrooms to the top of the asparagus before broiling.
Recipe Source: revised from Cooks County April/May 2011 issue
Oatmeal Chocolate Chip Cookies
These Oatmeal Chocolate Chip Cookies are a nice chewy cookie that you will love!
Preheat oven to 350 degrees.
2 cups old-fashioned rolled oats
2 cups flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. cinnamon
Stir together oats, baking soda, baking powder, salt and cinnamon.
1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
2/3 cup granulated sugar
In a separate bowl or your stand mixer bowl, blend the butter and sugars until smooth, about 2 minutes.
2 eggs, at room temperature
Add the eggs and continue to beat until fluffy, about 2 minutes.
1 tsp. vanilla extract
Blend in the vanilla extract.
Either using a wooden spoon or having your mixture on the lowest setting, add dry ingredients, half at a time.
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)
Mix in the chocolate chips and nuts.
Refrigerate dough for 1 – 2 hours.
Drop dough by spoonfuls or use a cookie scoop.
Bake cookies at 350 degrees for 12 minutes. When you take the cookies out, they should still look a bit under-cooked. Don’t over-bake them! Allow to cool on the cookie sheet for a few minutes and then transfer to a cooling rack.
FULL RECIPE WITHOUT PICTURES —
OATMEAL CHOCOLATE CHIP COOKIES
2 cups old-fashioned rolled oats
2 cups flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. cinnamon
1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
2/3 cup granulated sugar
2 eggs, at room temperature
1 tsp. vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees.
Stir together oats, baking soda, baking powder, salt and cinnamon.
In a separate bowl or your stand mixer bowl, blend the butter and sugars until smooth, about 2 minutes.
Add the eggs and continue to beat until fluffy, about 2 minutes. Blend in the vanilla extract.
Either using a wooden spoon or having your mixture on the lowest setting, add dry ingredients, half at a time.
Mix in the chocolate chips and nuts.
Refrigerate dough for 1 – 2 hours.
Drop dough by spoonfuls or use a cookie scoop. Bake cookies at 350 degrees for 12 minutes. When you take the cookies out, they should still look a bit under-cooked. Don’t over-bake them! Allow to cool on the cookie sheet for a few minutes and then transfer to a cooling rack.
Cinnamon Pull-Apart Loaf
I absolutely LOVE cinnamon bread, rolls, pull-aparts, whatever! When I saw this recipe, I just had to make it! The picture just screamed delicious to me and it is!!! If you love cinnamon rolls, you will love this cinnamon loaf. The recipe makes two loaves so you can share one with a friend.
DOUGH:
1 cup hot milk
4 T. butter
5 – 6 cups flour
1/2 cup sugar
1 1/2 tsp. salt
2 eggs
3/4 cup hot water
1 T. yeast
FILLING:
8 T. butter, softened
1 cup brown sugar
cinnamon
GLAZE:
2 cup powdered sugar
3 T. milk
4 T. butter, melted
1 tsp. vanilla
Preheat oven to 170 degrees.
1 cup milk
4 T. butter
Heat milk in the microwave for 1 minute. Carefully place the butter into the hot milk.
5 – 6 cups flour
1 1/2 tsp. salt
1/2 cup sugar
2 eggs
3/4 cup hot water
1 T. yeast
Into your stand mixer, place 2 cups of flour along with the salt, sugar and eggs.
Let it mix for just a few seconds, just enough to cover the eggs.
Add the hot water.
Add the milk/butter mixture. Mix for 30 seconds.
(Picture shows wrong attachment. Just do the whole thing with the dough hook.)
Add the yeast and mix until combined.
With the mixer on low, begin to add the rest of the flour. Add the flour until the dough pulls away from the side of the bowl. Once you have the right amount of flour, mix on medium speed for 5 minutes.
Cut the dough into two equal parts. Shape each half into a round ball and let it rest for about 5 minutes. Letting the dough rest will make it easier to roll out.
Roll each ball of dough into a large rectangle.
8 T. butter, softened
1 cup brown sugar
cinnamon
Spread 4 T. of softened butter over the top of each rectangle.
Sprinkle with 1/2 cup brown sugar and sprinkle with cinnamon. Amount of cinnamon is not indicated. Just sprinkle to your liking.
Using your loaf pan for a guide, cut the rectangle into three long strips the width of your pan. Cut each strip into 6 pieces. (I used a pizza cutter.)
Stack the pieces on top of each other. You might need to use a small spatula to help remove dough from the counter.
Spray pans with PAM. Carefully set the stacks into the loaf pans. Don’t stack them perfectly. They actually turn out better looking if they aren’t perfect.
Place loaves into a 170 degree oven until the dough has risen up and over the edge of the pan about 1 to 2 inches. (The original recipe said this took about 15 – 20 minutes. Mine took about 45 mins. High altitude perhaps?)
Turn your oven temperature to 350 degrees, leaving the pans in the oven to rise a bit more as the temperature increases. Once the oven reaches 350 degrees, bake the loaves for 20 – 25 minutes, or until the top is golden brown and the loaves are cooked through. (Original recipe said 15 – 20 minutes but mine took longer).
2 cups powdered sugar
3 T. milk
4 T. melted butter
1 tsp. vanilla
While your loaves are baking, make the glaze. In a small bowl, mix the powdered sugar, milk, butter and vanilla. Whisk it all together until it’s nice and smooth.
When the loaves are done baking, take them out of the oven and let them rest for about 10 minutes. Remove the bread from the pans to a serving plate and drizzle the glaze over the tops and between a few of the layers while the loaves are still warm.
FULL RECIPE WITHOUT PICTURES —
CINNAMON PULL-APART LOAF
DOUGH:
1 cup hot milk
4 T. butter
5 – 6 cups flour
1/2 cup sugar
1 1/2 tsp. salt
2 eggs
3/4 cup hot water
1 T. yeast
FILLING:
8 T. butter, softened
1 cup brown sugar
cinnamon
GLAZE:
2 cup powdered sugar
3 T. milk
4 T. butter, melted
1 tsp. vanilla
Preheat oven to 170 degrees.
1 cup milk
4 T. butter
Heat milk in the microwave for 1 minute. Carefully place the butter into the hot milk.
5 – 6 cups flour
1 1/2 tsp. salt
1/2 cup sugar
2 eggs
3/4 cup hot water
1 T. yeast
Into your stand mixer, place 2 cups of flour along with the salt, sugar and eggs.
Let it mix for just a few seconds, just enough to cover the eggs.
Add the hot water.
Add the milk/butter mixture. Mix for 30 seconds.
Add the yeast and mix until combined.
With the mixer on low, begin to add the rest of the flour. Add the flour until the dough pulls away from the side of the bowl. Once you have the right amount of flour, mix on medium speed for 5 minutes.
Cut the dough into two equal parts. Shape each half into a round ball and let it rest for about 5 minutes. Letting the dough rest will make it easier to roll out.
Roll each ball of dough into a large rectangle.
8 T. butter, softened
1 cup brown sugar
cinnamon
Spread 4 T. of softened butter over the top of each rectangle.
Sprinkle with 1/2 cup brown sugar and sprinkle with cinnamon. Amount of cinnamon is not indicated. Just sprinkle to your liking.
Using your loaf pan for a guide, cut the rectangle into three long strips the width of your pan. Cut each strip into 6 pieces.
Stack the pieces on top of each other. You might need to use a small spatula to help remove dough from the counter.
Spray loaf pans with PAM. Carefully set the stacks into the loaf pans.
Place them into a 170 degree oven until the dough has risen up and over the edge of the pan about 1 to 2 inches. (The original recipe said this took about 15 – 20 minutes. Mine took about 45. High altitude perhaps?)
Turn your oven temperature to 350 degrees, leaving the pans in the oven to rise a bit more as the temperature increases. Once the oven reaches 350 degrees, bake the loaves for 20 – 25 minutes, or until the top is golden brown and the loaves are cooked through. (Original recipe said 15 – 20 minutes but mine took longer).
2 cups powdered sugar
3 T. milk
4 T. melted butter
1 tsp. vanilla
While your loaves are baking, make the glaze. In a small bowl, mix the powdered sugar, milk, butter and vanilla. Whisk it all together until it’s nice and smooth.
When the loaves are done baking, take them out of the oven and let them rest for about 10 minutes. Remove the bread from the pans to a serving plate and drizzle the glaze over the tops and between a few of the layers while the loaves are still warm.
Berry-licious Cobbler
This is one of the simplest desserts you will ever make since it has only 3 ingredients and takes about 3 minutes to make – but it looks like you spent hours in the kitchen.
This berry cobbler is SO delicious!!!
INGREDIENTS:
1 white, yellow or vanilla cake mix
2 16 oz. bags frozen unsweetened berry medley – or any of your favorite berries
12 oz. Sprite
Preheat oven to 350 degrees.
Spray a 9 x 13 casserole pan with Pam.
Spread frozen berries in the bottom of the pan.
Mix cake mix and Sprite. Pour over berries.
Bake at 350 degrees for 45 – 50 minutes.
Serve with vanilla ice cream or fat free Cool Whip.
Makes 12 servings
FULL RECIPE WITHOUT PICTURES —
BERRY-LICIOUS COBBLER
1 white, yellow or vanilla cake mix
2 16 oz. bags frozen unsweetened berry medley – or any of your favorite berries
12 oz. Sprite
Preheat oven to 350 degrees.
Spray a 9 x 13 casserole pan with Pam.
Spread frozen berries in the bottom of the pan.
Mix cake mix and Sprite. Pour over berries.
Bake at 350 degrees for 45 – 50 minutes.
Serve with vanilla ice cream or fat free Cool Whip.
Makes 12 servings
Twice Baked Potatoes
I have always loved Twice Baked Potatoes but don’t make them because of the high fat content. This recipe uses fat-free ingredients to make a wonderful tasting Twice Baked Potatoes – a great side dish to any meal.
The pictures below show only one potato being made…so of course if you are making the entire recipe you will have more ingredients. Also, I added the paprika to the filling (opps)! It should have been sprinkled on top.
Heat oven to 400 degrees.
3 large baking potatoes
Scrub and then pierce potatoes in several places. Bake 1 – 1 1/2 hours or until tender.
As soon as you can handle the potatoes, cut lengthwise in half – scoop out centers, leaving 1/4 inch around the edges.
1/2 cup fat-free chicken broth
1 cup 2% sharp cheddar cheese, divided
1/3 cup thin sliced green onions
1/3 – 1/2 cup fat-free sour cream
1/2 – 1 tsp. Dijon mustard (optional but gives it a nice little bite)
seasonings of your choice
Beat potato pulp, broth, 1/2 cheese, onions, sour cream, mustard and seasonings with mixer until well blended.
1/4 tsp. paprika
Place shells in a casserole dish. Spoon mixture into shells. Sprinkle the remainder of the cheese on top. Sprinkle with paprika. (Picture is wrong!)
Bake 20 minutes or until heated through.
Makes 6 servings.
FREEZE AHEAD: This is a great recipe to make and freeze ahead. So easy to just grab the number of potatoes that you need, thaw and heat.
Wrap each half individually. Since they are kind of mushy, I placed them in a casserole dish and then put this in the freezer until they were frozen. After potatoes are completely frozen, put them in a zip-lock freezer bag.
To Reheat: Thaw potatoes completely. Unwrap and place on a cookie sheet or shallow casserole dish. Top with grated cheese. Bake 20 minutes at 400 degrees. If your oven is set to another temperature for something else you are cooking, the potatoes can really be cooked at any temperature – as long as they are hot all the way through and the cheese is melted. Putting them in the microwave works too!
FULL RECIPE WITHOUT PICTURES —
TWICE BAKED POTATOES
3 large baking potatoes
1/2 cup fat-free chicken broth
1 cup 2% sharp cheddar cheese, divided (I use Cabot)
1/3 cup thin sliced green onions
1/3 – 1/2 cup fat-free sour cream
1/2 – 1 tsp. Dijon mustard (optional but gives it a nice little bite)
seasonings of choice
1/4 tsp. paprika
Heat oven to 400 degrees.
Scrub and then pierce potatoes in several places. Bake 1 – 1 1/2 hours or until tender.
Immediately cut potatoes lengthwise in half – scoop out centers, leaving 1/4 inch around the edges.
Beat potato pulp, broth, 1/2 cheese, onions, sour cream and mustard with mixer until well blended.
Place shells in a casserole dish. Spoon mixture into shells. Sprinkle the remainder of the cheese on top. Sprinkle with paprika.
Bake 20 minutes or until heated through.
Makes 6 servings.
FREEZE AHEAD: This is a great recipe to make and freeze ahead. So easy to just grab the number of potatoes that you need, thaw and heat.
Wrap each half individually. Since they are kind of mushy, I placed them in a casserole dish and then put this in the freezer until they were frozen. Then I put all the potatoes in a zip-lock freezer bag.
To reheat: Thaw potatoes completely. Unwrap and place on a cookie sheet or shallow casserole dish. Top with grated cheese. Bake 20 minutes at 400 degrees. If your oven is set to another temperature for something else you are cooking, the potatoes can really be cooked at any temperature – as long as they are hot all the way through and the cheese is melted.
No Meals on Wheels 