I was inspired to make these when Dave from Year on the Grill made quiches for his wife. Instead of a crust, he used shredded potatoes as the base. I LOVE quiches, so decided to make individual ones for my breakfast this week.
1 large potato (mine was 8 oz) – shredded (place shredded potatoes in water to prevent browning before use)
1 cheese stick
1 cup skim milk
2 oz. deli ham
2 green onions, chopped
Shred the potatoes and place in water while prepping everything else.
In a large jumbo muffin pan, take half of the potato (squeezed of excess moisture) and place that in the bottom of the muffin pan (generously coated with Cooking spray).
Bake that for 12 minutes at 375. Remove from the oven, and divide the ham and cheese stick and green onion between the 2 muffin pans. In a small dish crack 1 egg and 1/2 cup skim milk and whisk until smooth. Pour that over the top of the first muffin, and do the same thing for the second one. Bake again for another 12 minutes or so, or until the egg is set.
Each mini quiche is 298 calories, 11 fat 3.3 grams of fiber and 20 grams of protein
I was reading an article the other day talking about lentils and how good they are for you and if you could only eat 10 things, this should be one of them. I have just started preparing things with lentils. The good thing about them is that it’s super cheap. You can get a big bag from your store for around $2.00. There are many different varieties. Brown, green, black, yellow, orange, red or green.
Lentils are loaded with lots of fiber, folic acid, magnesium, iron, protein, potassium, copper, zinc thiamin, vitamin B6. The fiber helps lower cholesterol and stablize blood sugar, and the folic acid, magnesium and vitamin B6 protect artery walls! Who knew they could do all that?
Last week, my co-worker brought lentils for salad club. She bought these in the refrigerated section at Trader Joe’s.
These lentils bought at Trader Joe’s are all ready to go, you could add them to a salad cold, or warm them up, add them to soups, stews, etc…
With leftovers of tacos from me and leftover salad club stuff, I made this for my lunch which was amazing!
I had a little taco meat leftover, 1 tortilla and veggies from salad club PLUS a big scoop of lentils. I thought it was a great way to bulk up the taco bowl without using as much meat.
My taco bowl was:
Diced green pepper & red pepper
1 tortilla, torn into little pieces
a little cheddar cheese
my homemade salsa
Mix altogether and microwave until heated through. I loved this!
Do you cook with lentils? What do you make?
If you aren’t familiar with cooking lentils, here’s a great link
ALSO: HERSHEY’S CHOCOLATE IS HAVING A KITCHEN MAKEOVER SWEEPSTAKES. CLICK HERE TO ENTER. YOU AND A FRIEND GET KITCHEN MAKEOVERS WORTH $10,000 EACH!