Measuring Cups, Optional

Crustless Broccoli Quiche

A couple years ago, when I was finishing up my Master’s at Syracuse University, my mom came to visit and help me move out. There’s something about moms where they can rummage through your fridge and find random ingredients then turn those random ingredients into deliciousness. Somehow, while I was packing up my things, my mom made this crustless quiche. It was amazing.

This morning was a crustless quiche kind of morning. I’m missing a couple ingredients – namely the right kind of cheese – but I was able to improvise.

Crustless Broccoli Quiche Recipe

Ingredients

1 cup milk

2 eggs (I used egg substitute

½ package chopped, frozen broccoli

½ cup grated Mozarella cheese

¼ lb shredded cheddar cheese (or 5 slices American Cheese, squared)

¼ cup and 2Tbsp biscuit baking mix

2Tbsp butter, softened

Directions

Preheat oven to 375°

Grease a cupcake pan

Beat eggs, milk, biscuit mix, butter and Mozarella

Stir in broccoli and cheddar cheese (or American Cheese)

Pour into cupcake pan

Bake for 40-50 minutes (until eggs are set and top is golden brown)

Servings: 4

Nutrition Information: Cals 158. Carbs 8g. Fat 10g. Protein 10g. Sodium 239. Sugar 4g.

With Love, Sunny-Side Up Eggs

categories: Breakfast, Posts, Recipes

Yesterday, I took a much needed day off work – well, half day off since I had a couple calls and some papers in the morning. It made all the difference, nonetheless. I was able to get out to the store a buy a couple new dishes and serveware, oh and a steamer for my Tayta.

This morning, I woke up refreshed and ready to face they day – or more like face the hundreds of dollars I need to cough up for servicing my car – aka overcharging me for opening the cap to the coolant and flushing the system out because somehow in one year my coolant has turned to “sludge.” That’s not going to bring my mood down today. Today, I started my day with a little bit of Sunny-Side Up Egg Sandwich love.

Heart-Shaped Sunny-Side Up Eggs

Ingredients

1 Egg

Olive Oil Spray

Heart-shaped cookie cutter

2 Slices Whole Wheat Bread

Directions

Spray your frying pan with olive oil spray, and place the cookie cutter inside. Crack the egg and ease it into the cookie cutter. It might seep a little, but that’s okay.

In the meantime, toast the bread (it’s easier to cut that way).

Use the cookie cutter to cut the bread into heart shapes.

Once the egg is finished, remove carefully with tongs and use a butter knife to ease the egg out.

Serve.

Servings: 1

Nutrition Information: Cals 170. Carbs 21g. Fat 7g. Protein 11g. Sodium 170mg. Sugar 3g.

Spanish-Style Mushrooms

categories: Posts, Recipes, Vegetables & Sides

Mushrooms are a favorite in my house. I love mushrooms and so does everyone else. we add them to pizza, omelets, veggie side dishes, burgers –you name it, we add mushrooms. So when I came across a recipe for these Spanish-style mushroom tapas I was really excited.

Spanish-Style Mushrooms Recipe

Ingredients

8 oz Mushrooms (white button and baby bella)

2 Tablespoons Butter

2 cloves garlic, minced

1/4 cup Marsala cooking wine

2 Tablespoons freshly minced Parsley

Juice of 1 Lemon

Sea Salt

Directions

Rinse the mushrooms of any dirt or grit.

Heat the butter in a cast iron skillet over medium.

Once it starts to bubble, add the garlic; bloom for 30 seconds.

Add the Marsala wine and bring back to a bubble.

Toss in the mushrooms, cover and simmer on medium-low heat for 15 minutes.

Remove the lid, throw in a pinch of salt and simmer 5 more minutes.

Sprinkle with fresh parsley and lemon juice.5Serve right out of the cast iron skillet, or on mini appetizer plates

Servings: 2

Nutrition Info: Cals 225. Carbs 16g. Fat 12g. Protein 9g. Sodium 18mg. Sugar 7g.

Pan-Fried Flounder

categories: Posts, Recipes, Seafood

I don’t really get crazy with the type of fish I use in my cooking. Generally, I use tilapia (more for convenience since I can buy a frozen bag of tilapia filets) and shrimp – if you really want to count shrimp as a fish (and also because I can buy a convenient bag of frozen pre-cooked tail-off shrimp). I love salmon, but sometimes it gets a bit too fishy at home. So, I’ll leave salmon to my mom and the restaurant pros. I’m sure I’ll pick it back up sometime in the future.

Tilapia was starting to get boring. So I found this recipe for pan-fried flounder. Don’t let the name fool you. It’s not deep fried or bad for your health or anything like that, but you end up with a nice flaky, lightly browned filet that goes well with a number of veggie sides. This kind of fried won’t break your diet.

Pan-Fried Flounder Recipe

Ingredients

2 Flounder Filets

2 teaspoons Butter

1 cup of Flour sprinkled onto a dinner plate (this is enough flour for several flounder)

Salt

Pepper

Lemon wedges

Directions

Sprinkle salt and pepper onto the floured plate to make a basic seasoned flour.

Lay the flounder on the plate of flour and dust liberally on both sides. This will turn golden and crunchy later.

Melt 1 teaspoon of butter in a large frying pan.

Add the flour coated flounder.

Fry the flounder for about 5 minutes each side on medium heat until golden. Add more butter if you love butter.

Serve with lemon wedges

Serving Size: 1 Flounder filet

Nutrition Information: Cals 254. Carbs 22g. Fat 7g. Protien 24g. Sodium 93mg. Sugar 1g.

Low-Fat Date Cake

categories: Desserts, Posts, Recipes

I didn’t actually know it was called a bunt until I watched My Big Fat Greek Wedding – you remember the scene:

It’s a Cake!

This is my first bunt. We had some left over dates from Ramadan and Eid that I knew I had to put to use, otherwise throw out. A friend of mine sent me her recipe for date cake over the summer. I tried it out and had my parents try it out. Everyone loved it. So I decided to make her date cake with some minor modifications. I bring you a low-fat date cake recipe. Best if served with Teavana’s Peach Momotaro Artisan Tea.

Print

Yum

Low-Fat Date Cake

Yield: 11 servings

Ingredients

1 cup Mashed Dates (soak in a little bit of water)
1 tsp Baking Soda
2 tsp Baking Powder
1 tsp Vanilla
2 cups Flour
3/4 cup White Sugar
1/2 cup Brown Sugar
3 Eggs
1/2 cup Mott’s Apple Sauce
1/2 cup Fat Free Milk
1 tsp Cinnamon
Dash of Pumpkin Spice (optional)

Instructions

Preheat the oven to 350.
Pit and Soak the dates in hot water.
Mix the flour, baking soda, baking powder, vanilla and cinnamon together
Then add the eggs, apple sauce, milk and white and brown sugar.
Drain the dates, and mash. Mix in the dates - they should be easier to mash by the time u have soaked in water.
Bake for 40 minutes.

Notes

Nutrition Information: Cals 230. Carbs 53g. Fat 1g. Protien 5g. Sodium 226mg. Sugar 34g.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.measuringcupsoptional.com/low-fat-date-cake/

Spinach Sausage Sauté

categories: Beef, Posts, Recipes

Today was probably one of the coldest days this winter. That’s not saying much, considering it was 60 degrees on Monday. Tonight we turned on our fireplace for the first time. It was a very exciting moment – until it got too hot and I opted for my throw blanket over the fireplace. I’m sure we’ll spend many more winter nights by the fireplace. In my imagination, I will be holding a steaming mug with hot chocolate and candy cane stirrer. Tonight, I decided to make a cozy, healthy dinner.

Recipe adapted from The Lovely Cupboard.

Spinach Sausage Sauté Recipe

Ingredients

1 bunch Fresh Spinach

1/2 Lemon, juice of

3 Turkey Sausages

2 tablespoons Pine Nuts

2 Shallots, minced

2 cloves garlic, smashed

1 cup Cherry or grape tomatoes

1 can Cannellini Beans

Directions

Toast pine nuts on medium heat in a skillet with no oil. Shake the skillet often to keep the pine nuts from burning. When they are a light brown color, remove from the skillet and allow to cool.

Grill sausage on grill or grill pan. Slice and keep warm in the oven or covered.

Saute shallots and garlic in olive or grapeseed oil on low-med heat until fragrant and translucent but not browning. While this is cooking, drain and rinse one can of cannellini beans and slice tomatoes in half.

Add a half of your spinach and toss with tongs often. Remove first batch of spinach to serving dish. Add remaining spinach, cannellini beans, and tomatoes.

Add the zest of one lemon and the juice of 1/2 of the lemon to the pan. Add sea salt and ground pepper to taste. I usually add whatever herbs I have handy. Tonight I added some dried Rosemary.

When spinach is cooked, transfer the mixture to serving dish. Add sausage and combine. Sprinkle with toasted pine nuts and serve immediately.

Nutrition Information – Servings: 4. Calories per serving: 256. Carbs 29g. Fat 10g. Protein 18g. Sodium 838mg. Sugar 4g.