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Posts Tagged ‘breakfast’

Scrambled Egg Muffins

December 8th, 2014

Scrambled Egg MuffinsI often have overnight company around the holidays and many times I am looking for tasty, simple dishes I can serve hot from the oven with toast, fruit and milk. Scrambled egg muffins work for guests and they are very versatile. I have used a lot of different veggies such as mushrooms, tomatoes, and spinach.  I have even added ham or Canadian bacon.  If you’re in a real hurry, you can skip the muffin pan all together and make it in a 8 x 8-inch pan. It will take about 20 minutes in an 8 x 8 pan. To be sure, bake to an internal temperature of 160 degrees.

Other tips for this recipe include:

  • Diced means to cut into small pieces (1/4 inch or less).
  • Vegetables can be chopped up the night before and stored in the refrigerator to make the recipe even faster.
  • Serve extra leftover egg muffins chopped up in tortillas or with a green salad and roll for another meal.

 Scrambled Egg Muffins

Serving Size: 1 muffin | Serves: 6 | Cost Per Serving: $.59

scrambled egg muffin labelIngredients: 

  • 2 cups washed vegetables, diced (broccoli, red or green bell peppers, onion)
  • 6 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup low fat cheddar cheese, shredded

Instructions: 

  1. Preheat oven to 350°F. Spray muffin tin with nonstick spray.
  2. Add chopped veggies to the muffin tin.
  3. Beat eggs in a bowl. Stir in salt, pepper, and garlic powder.
  4. Pour eggs into the muffin tin and bake 20-25 minutes. To add cheese, remove the tin from the oven during the last 3 minutes of baking. Sprinkle the cheese on top of the muffins and return the tin to the oven.
  5. Bake until the temperature reaches 160°F or a knife inserted near the center comes out clean.

Peggy Signature

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Premade Versus Homemade Breakfast – Smoothies

October 13th, 2014

Fruit SmoothieMy husband has a 30 minute drive to work each morning. That means he needs to leave our home by 6:30 am so he can be to (or at least near) his desk by 7 am. He is also not a morning person, so sitting down and eating breakfast before he leaves is not an option.

Most of the time he grabs some dry cereal and munches on it throughout the morning at his desk. This is easy, inexpensive, and a healthy choice. However, I have learned that if we do not start our morning off with a fruit, vegetable, or both, my family is not likely to get all of the fruits and vegetables we need in a day. So, we have started adding smoothies to his morning routine a couple of times a week.

There are many restaurants and shops near his workplace, so he could easily stop and pick one up. These smoothies taste great, but they are expensive at $3 to $4 each. They also tend to be larger than what he can drink for breakfast, so some of it gets wasted. We can make smoothies at home that taste great and cost about $1 per smoothie. With the cost savings, we prefer to make our own smoothies. On top of that, by making smoothies at home we can make sure we are getting the fruits and vegetables we need with about half the calories of a smoothie from a restaurant.

We usually make a large batch of smoothies one night a week (about eight smoothies in a batch). I have some glass jars that hold 8 ounces and some plastic bottles that hold 10 ounces. I pour the smoothies into the jars or bottles, pop the lid on, and freeze. The smoothies need about 12 hours to thaw, so I put a smoothie into the refrigerator while I am working on supper the night before. In the morning he can pull it out of the refrigerator, shake it up to mix everything around, and it is ready to go.

Smoothie Chart

The best thing about smoothies is that you do not need a recipe. I usually use yogurt or milk, frozen berries, bananas, and fresh spinach or kale. If you prefer to follow a recipe, we have several options:  Fruit Smoothies, Fruitastic Summer Smoothie Blast, and Orange Smoothie.  Whether you follow a recipe or make up your own, try a smoothie for breakfast this week! Watch our video below How to Make a Fruit Smoothie!

Justine

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4 tips for healthy eating on a budget

October 18th, 2010
  1. Eat breakfast. This is the most important meal of the day and the most common one to skip. It’s also typically the fastest and the cheapest to make. Think oatmeal, toast, eggs, pancakes, fruit, low-fat milk.  Just eating breakfast helps charge your brain and body.
  2. Buy staples. Beans, pasta, and oats are really inexpensive and filling. Canned fish or frozen vegetables don’t go bad before you can use them. Eggs are a very inexpensive protein as are beans and peanut butter.
  3. Plan ahead. When you are hungry and rushed, it is hard to think of budget foods. Make a slow-cooker recipe that will last several meals. Divide the food into several containers to make it easier to reheat. Or, keep the ingredients for an inexpensive meal on a shelf so you don’t have to think what to make when you are tired. A nutritious meal includes something from each food group: grain, meat, fruit, vegetable, and milk.
  4. Watch what you drink. Coffee, soda, energy drinks, and alcohol can be dehydrating and costly. Water and milk are healthy and inexpensive. Refillable water bottles pay for themselves within days.

-pointers from Peggy

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Plan for Healthy Eating for Kids this Summer

June 7th, 2010

Families in Iowa are getting ready for summer vacation. I’ve heard several discussions concerning how old children should be to stay home by themselves part or all of the day, household rules, and how to get siblings to get along when the parents are gone.

Eating is another routine that changes during the summer. Kids often get up later since they don’t have to go to school, they may skip breakfast, and just snack all day instead of eating meals.   

Sitting down to plan lunch meals with your kids is a good idea. This way the menu includes foods they like and can make themselves. As for snacks, consider preparing two snack boxes—one for the refrigerator and one for the cupboard. Parents or adults choose what goes in the box and children choose what they would like to eat from the box. The University of Missouri Extension has a handout called Pack a snack box with healthy ideas for getting started. 

Remember, you are in charge of buying food. If you only buy healthy foods, that’s what the kids will have to eat.

Next week, recipes for kids…

-pointers from Peggy

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