Tuesday, January 20, 2009

Egg Muffins

I wanted to try out my new silicone baking cups I got for Christmas, so I found this recipe for Egg Muffins here at Kalyn's Kitchen. They are a great breakfast that you can take on the go, and are very healthy (I think they even work on the south beach diet). You can mix and match meat and veggies to come up with your favorite combination!

Egg Muffins
From: Kalyn's Kitchen

10 eggs
2 tsp Spike Seasoning
1 Cup Grated Cheese of your choice
3 green onions diced small
other chopped veggies... I used green pepper and mushrooms
Diced Ham or Canadian Bacon

1. Preheat oven to 375

2. Use regular or silicone muffin pan, silicone baking cups or regular paper cups (if using paper, use 2 liners per cup. Spray any/all generously with Nonstick Spray.

3. In the bottom of the muffin cups, layer diced meat, veggies, cheese, and green onions. Fill about 2/3 full

4. Break eggs into large measuring bowl with pour spout, add spike seasoning and a little bit of milk if desired. Wisk.

5. Pour eggs into each muffin cup until it is 3/4 full. Stir each gently with a fork.

6. Bake 20-25 minutes until muffins have risen and are slightly browned and set

7. Eat immediately, or keep in the refrigerator for up to a week an dreheat in microwave. They can also be frozen.

Friday, January 16, 2009

Blueberry Barbeque Salmon

I know I have been a bit MIA since the Holidays, but I'm ready to step it back up. A couple years ago we got this recipe from one of Bill’s Men’s Health Magazines and loved it, but I lost the recipe until recently when Bill found it online. It is still as good and easy as I remembered!

Blueberry Barbeque Salmon
From: Men's Health

1Tbsp blueberry jam
2tsp barbecue sauce
2 4oz (80g) Salmon fillets

1. Set the oven to broil

2. In a small bowl, stir together the jam and sauce until well blended.

3. Coat a baking sheet with non-stick cooking spray. Arrange the salmon on it, sprinkle on salt and pepper, then spoon 2/3 of the sauce over the fillets.

4. Broil for 5-7 minutes, or until the fish flakes. Spoon the remaining sauce over the fillets before serving.


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