Banana Protein Power Bites

Ever get tired of the store bought protein bars? Some are good and some are really bad. I used to buy a few and store them in the glove department for when I was on the move; you know, just incase I got hungry mid-day and the only thing nearby was something that would probably take me an hour or more to work off later in the day. 

These days I prefer to see firsthand what is in the food I eat. I’ve noticed I am a lot less fatigued since I quit the fast meal, heavily processed stuff. These little protein bites are perfect to make if you need a quick recipe or just want something different than fruit/veggies for a snack. 

I’ve made some no bake protein balls before and they went pretty quick. This time I added banana to the mix to give a little more moisture for the oats. They weren’t as firm as the previous recipe without banana, but they held up just as well with taste. Banana, chocolate and peanut butter are a recipe match made in heaven if you ask me.

 

Banana Protein Power Bites
Yields 12
Pretty incredible little ball of protein for those who enjoy bananas, oats and peanut butter.
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. ¼ cup natural creamy peanut butter
  2. ½ cup old-fashioned oats
  3. very ripe banana, mashed
  4. ½ teaspoon chia seeds
  5. ½ teaspoon pure vanilla extract
  6. 1 tablespoon mini chocolate chips
Instructions
  1. Mash your ripe banana in a small bowl using a whisk.
  2. Add all ingredients to a medium size bowl. Mix well, either with a wooden spatula or clean hands. Using a tablespoon to scoop, roll into individual ball shapes and place on a cookie sheet lined with parchment paper.
  3. Add cookie sheet to fridge for at least an hour to firm. Replace protein balls into a plastic airtight container and store in fridge.
Notes
  1. This recipe can be doubled.
fitgirlnic http://fitgirlnic.com/

Ham and Cheesy Hashbrown Casserole

Happy 2017! I decided to start up the new year with a more strict diet and exercise plan due to adding a few pounds on over the last year that I’m not too happy about, just like pretty much everyone else in the world. With bikini season a few months away, I know that winter time would be the best time to start focusing on tightening up my healthy lifestyle a bit, starting with what I eat.

While putting together my meal plan for the week, I decided to include a breakfast casserole that would not only taste good reheated, but hold me over until my morning snack. This previous week I enjoyed an overnight oats breakfast and while that was delicious, I was craving something more “solid.” With a breakfast casserole, not only would I be getting a good source of protein from the eggs, but I’d also be getting a good source of calcium from the dairy; something we all could use. Plus I’d feel more full after eating my portion!

A breakfast casserole can vary in ingredients but usually consist of a basic build; eggs, milk and cheese. To add taste and a better base to mine, I decided to add southern hashbrowns and ham as well. The hashbrowns would give a nice golden crust feel to the casserole while the bacon and ham would just be a bonus addition for the tastebuds. It also helps that I already had all of these things on hand.

As for my dairy; I love to purchase products that are locally made whenever opportunity arises and Reiter Dairy has over 20 dairy farms here in the state of Ohio. Our nearby grocery carries Reiter’s milk product DairyPure and after doing a little research on the brand, I decided I wanted to give it a try. 

What I love most about DairyPure is their 5-Point Purity Promise. When you purchase DairyPure milk you’re giving your family not only a product that comes from cows that are fed a healthy-diet, but also has no artificial growth hormones, has been tested for antibiotics, is continuously quality tested to ensure purity and is cold-shipped from their dairy. Hearing that, I knew that this would be a product that I can feel confident feeding to my family. 

Be sure to check out Reiter Dairy to see which of your local groceries carries their products. 

 

Ham and Cheesy Hashbrown Casserole
Serves 8
In need of a quick and delicious breakfast for brunch, "Breakfast for Dinner," or something you can reheat in the morning throughout the week? This breakfast casserole is perfect for just that and can be thrown together in just 5-10 minutes.
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
Ingredients
  1. 16 oz diced ham, package should state that it's already fully cooked
  2. 8 oz shredded sharp cheddar cheese
  3. 8 cups frozen southern hashbrowns
  4. 4 pieces of bacon, cooked and crumbled
  5. 12 large eggs
  6. 1 cup DairyPure milk
  7. 1 teaspoon salt
  8. a pinch of ground pepper, for taste
Instructions
  1. Well grease two quiche pans or a 9x13 size casserole dish with cooking spray and set aside.
  2. Preheat oven to 350 degrees.
  3. Using a large mixing bowl, combine ham, cheese, hashbrowns and bacon well. Add to combination to casserole dish, spreading evenly.
  4. Wash out large mixing bowl and next add eggs, DairyPure milk, salt and pepper (optional) whisking well. Pour overtop ham and hashbrowns, making sure that it is evenly spread.
  5. Cook for one hour.
Notes
  1. If you'd prefer to just make a smaller serving - cut ingredients in half and use just one quiche pan.
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This is a sponsored post. All thoughts, and opinions I have expressed here are that of my own.

Ranch-Style Cobb Salad

 

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If you’re like me, you’ve gone through your Pinterest feed for what feels like a gazillion times looking for some sort of “different” kind of lunch to prepare for the week. I often like to base my mid-day meals around salads or something close to, as lunch is when I like to get the majority of my greens and vegetables intake. 

With today being Labor Day, the kids being home from school and a local Arts Festival going on; I wanted to get my grocery shopping done early yesterday so that I could successfully complete all my Sunday chores today and not having some spill over into the first of the week and delay any fun or relaxation for today. I started my meal-plan planning extra early because so. (Remember… fail to plan, plan to fail!) – and while things didn’t go as planned (one child is sick), my food was still ready today so I didn’t have to worry about screwing up on my new dietary!

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I don’t feel like I get my share of enough egg-protein, or at least I don’t feel like I have lately. So when I opened my laptop this morning I made sure to search for a recipe that would require at least one egg or more. I can always make the staple recipe for egg salad; I could prepare it blind-folded, but I wanted something that had a little more taste to it. One where by Tuesday afternoon, I’m already sure that come Wednesday’s lunch time I will be wanting anything BUT what I’ve already got prepared. And so I ran across this recipe for a Cobb Egg Salad from Lemon Tree Dwelling that had one key ingredient that won me over – dry ranch dressing mix. I like to use my dry ranch with yogurt for a healthier take on ranch dressing for dipping some veggie sticks in. If you love ranch, you can’t really go wrong with this dressing mix.

Another great thing about egg salad is how quickly you can prep it. Sure, if you’re not much of an hard-boiled egg peeler it can take *some* time, but I promise with practice and correct technique you’ll get the knack of doing it. Afterall, it took me months but I finally got it and I can proudly say that today I peeled 6 eggs in under 10 minutes. That’s an accomplishment! The rest of the ingredients though – super easy to assemble and throw into a bowl. Almost too easy. 

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Ranch-Style Cobb Salad
Serves 3
If egg salad and cobb salad were to meet in an alley, and egg happened to have brought ranch with him and cobb, arugula lettuce - this would be the outcome. Enjoy this recipe with rye crackers, as a salad or on a sandwich. Perfect for both parties and for meal-prepped lunches for the week.
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Ingredients
  1. 6 large eggs, hard boiled and peeled
  2. 4 pieces cooked turkey bacon, crumbled into small pieces
  3. 4 tablespoons lite mayonnaise
  4. ½ dry ranch dressing mix
  5. ¼ cup grape tomatoes, diced
  6. ¼ cup celery, diced small
  7. ¼ teaspoon green onions, sliced thin
  8. ¼ cup chopped arugula lettuce
  9. ¼ cup shredded cheddar cheese
Instructions
  1. Hard-boil your eggs; bringing your pot of water and eggs to a raging boil over medium-high heat. When this has happened, turn off heat and cover pot with a lid allowing to sit for 12 minutes. Run cold water over eggs before attempting to peel. After eggs have been peeled, chop into small pieces.
  2. Using a large mixing bowl add eggs, bacon, tomatoes, arugula and cheese. Next add mayonnaise and dry ranch dressing mix, stirring gently but combining well. Serve or store in a tight-closed container for later.
Notes
  1. Original recipe can be found at Lemon Tree Dwelling (www.lemontreedwelling.com) - I added a few extra vegetables, etc of my own to their own delicious recipe.
fitgirlnic http://fitgirlnic.com/

Cobb Salad

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A lot of meal plans that I have seen in the past have included a hard boiled egg at some point, be it with an entree or as a mid-day snack. I’ll be the first to admit that while I do tend to eat a lot of eggs for breakfast or as a quick and easy snack, I do not necessarily like them. I never have and I’m way past the “you just may grow to like them” stage. However, there are some circumstances where they taste a little more enjoyable to me, and in a cobb salad is one. I’m not sure if it’s because of the dressing or the ingredients that they’re paired up with; they’re just much more tolerable.

But if you’re an egg lover, then chances are you’ll love this salad as well. It’s simple to make, and really doesn’t take much preparation effort aside from cooking the bacon and hard-boiling the eggs. And the dressing is light and delicious.

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Funny thing about these pictures – if you’ve already scrolled down and looked at the recipe ingredients, you know that it calls for blue cheese. Yes, that’s shredded mozzarella cheese in the picture. I had full intentions of eating this Cobb salad with blue cheese and didn’t pick up any at the grocery this week because I made my list knowing that I had a container in the refrigerator whose expiration date wasn’t even close to today’s date.

Don’t trust those expiration dates. 

After preparing everything and assembling, I got to the part where I add the cheese and went to open the container. The FOULEST smell, hit me so hard it almost knocked me out! Not to mention that the entire amount was covered with more blue than you typically see. Again, expiration date? The end of August. There was no way I was using that, so I tossed it in a plastic grocery bag and walked it to the garage dumpster verses even taking the chance of smelling that in the trash container in the house. So gross. So THAT’S why I used mozzarella cheese. Tastes good with this version, and you know – if you don’t like blue cheese, you can always substitute it with other cheese choices such as goat cheese, mozzarella, or feta. Whatever is on your plate is always your pick of the crop! Enjoy.

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Cobb Salad
Serves 4
Good ol' fashion cobb salad recipe with a homemade red wine vinaigrette dressing.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 cups romaine lettuce
  2. 4 hardboiled eggs, peeled and sliced
  3. 3 roma tomatoes, diced
  4. 6 slices cooked turkey bacon, crumbled
  5. ½ cup blue cheese crumbles
  6. ¼ cup avocado, optional
Red Wine Vinaigrette Dressing
  1. ¼ cup red wine vinegar
  2. ¼ cup olive oil
  3. ¼ teaspoon black pepper
  4. ¼ teaspoon salt
  5. 1 tablespoon dijon mustard
  6. 1 teaspoon pure honey
  7. 1 garlic clove, minced
Instructions
  1. Using a small bowl, mix together all ingredients for dressing with a whisk until well combined.
  2. Align a plate with lettuce, tomatoes, avocado, turkey bacon, egg slices and blue cheese crumbles. Drizzle dressing overtop.
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Chicken Caesar Salad (Homemade Dressing Included)

While we’re on this chicken and salad combo mix, I figured I may as well go ahead and add Chicken Caesar to the lineup. You can get as fancy as you want with salads, (or any meal for that matter) but you almost always go back to the basics when the plate is clean. See what I did there?

caesarpastasalad

When we go out to eat, 8/10 times I order the Chicken Caesar Salad no matter where we are. There are some places that I have had the salad quite a few times and I already know how good it is. There are other places where I am just going to assume the salad will be good enough because it’s a safe choice on the menu. Can you really mess up a caesar salad? Absolutely. Serve it with anchovies for someone who is deathly afraid of the look of anchovies. Sure, a lot of the times the dressing is made with it. I don’t need the proof right in front of my face though. 

I can totally avoid the anchovies at home because caesar dressing I’ve been using on my salads is actually really simple to make. It just consists of 6 ingredients: mayonnaise, lemon juice, garlic, parmesan cheese, worcestershire sauce and black pepper.

Nothing fishy going on here. 

caesarsalad

And remember, if you want to add a little extra to your salad; pasta is always a good choice. (Thanks for the introduction to it, Skinnymom) – Just be cautious with those croutons! While croutons in a salad are ohsodelicious, they’re also bread and you know what they say about bread: “All aboard the carb train.” 

Enjoy!

Chicken Caesar Salad
Serves 4
A simple recipe for chicken caesar salad with homemade caesar dressing.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
For the Salad
  1. 8 cups romaine lettuce, divided
  2. 2 cups rotisserie chicken, shredded
  3. 1 tomato, deseeded and diced
  4. 20 fat-free caesar croutons
  5. 2 tablespoons reduced-fat parmesan cheese
For the Dressing
  1. 2 tablespoons light mayonnaise
  2. 2 tablespoons fresh lemon juice
  3. 1 teaspoon reduced-fat parmesan cheese
  4. ¼ teaspoon black pepper
  5. ¼ tablespoon minced garlic
  6. ¼ teaspoon worcestershire sauce
  7. 1 tablespoon water
Instructions
  1. Using a fork, remove pieces from rotisserie chicken, shredding and then placing in a large bowl. Add romaine lettuce, diced tomato. Toss well.
  2. In a small bowl, whisk together ingredients for dressing. Pour over salad evenly. Toss well.
  3. Add croutons (5 per plate) and sprinkle ½ tablespoon parmesan cheese on top.
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Lemon Romano Chicken

lemonromanochicken

I enjoy fried chicken just as much as the next person. Problem is, I’ve always had a problem with not burning the chicken when attempting to fry using my stovetop and a skillet pan. For some time, I used the avoidance route and would “fry” my chicken tenders in the oven by slicing them thin and preparing them with bread crumbs, butter and egg. It worked just fine, but I knew at some point I would have to correctly teach myself how to fry something without taking the easy way out and counting on the oven to help me get it done. Besides, I’d appreciate a good piece of breaded chicken more knowing I hadn’t cheated to get it that way. 

closeuplemonchickenromano

So when you hear the phrase “practice makes perfect,” know that it also applies to cooking. And so after a few different tries and figuring out what amount of oil works best, I figured out how to not burn fried chicken. And let me tell you, it tastes so much better than oven-fried and I’m no longer hesitating to try out new recipes that require frying chicken; such as this fantastic Lemon Romano Chicken recipe I found via Cooking Classy. No one should miss out on cooking something so delicious!

Lemon Romano Chicken
Serves 4
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 2 boneless, skinless chicken breasts, halved
  2. 2½ tablespoons vegetable oil
  3. 2½ tablespoons olive oil
  4. 1 egg, beaten
  5. 1 tablespoon all-purpose flour
  6. ½ cup Romano cheese
  7. ½ cup Panko breadcrumbs
  8. 2 teaspoons fresh lemon zest
  9. 1 tablespoon fresh oregano
  10. ½ teaspoon garlic powder
  11. ¼ teaspoon fresh coarse black pepper
  12. ½ cup shredded mozzarella cheese.
Instructions
  1. Preheat oven to 350 degrees. Prepare chicken breasts by cutting each into two horizontal halves. Set aside on a plate.
  2. In a medium size shallow dish, combine all-purpose flour and 1 egg. Whisk well so that the mixture is thick and smooth. Set aside.
  3. In a second medium size shallow dish, combine Romano cheese, panko breadcrumbs, oregano, garlic powder, black pepper, lemon zest. Whisk well so that all ingredients are combined. Set aside.
  4. Place each chicken breast, individually, in egg-flour mixture; turning onto each side so that it is well coated. Next, place chicken breast in romano cheese mixture; again turning onto each side so that it is well coated and fully breaded. Repeat with each chicken breast. Return chicken breasts to plate.
  5. Add vegetable oil and olive oil to a large skillet over medium-high heat. Allow oil to heat, using a pair of tongs to place each chicken breast in skillet. Cook 2-5 minutes, checking to make sure it's browned before turning to cook other side. Return each chicken breast to plate when fully cooked through.
  6. Line a cookie-sheet with foil, lightly coating with cooking spray. Add each chicken breast, sprinkle with mozzarella cheese and place in oven for 14 minutes or until cheese appears well melted.
  7. Squeeze a lemon wedge onto each chicken breast and serve with lemon slices.
Adapted from Cooking Classy
Adapted from Cooking Classy
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Frosted Oatmeal Blueberry Donuts

blueberryoatmealdonuts1

Two weeks ago I bought a donut pan anticipating the thought of baking a patch of protein donuts. I’ve seen friends post pictures of them and I’ve browsed past them while looking on Pinterest. They seem like a fantastic breakfast or even post-workout snack. 

I’m not a real big fan of protein powder for the most part, so I wanted to try something a little less tasting like a recipe made with it. Because a lot of my past breakfast recipes have consisted of oatmeal, I thought why not incorporate it into a donut? It works with muffins! 

blueberrydonutsoatmeal

Now oatmeal baked alone doesn’t necessarily have that great of a taste. You need to add something else to adjust the flavor and usually fruit is your best bet on doing so. I love blueberries, so of course, those are my first fruit pick 🙂 They are always bursting with flavor and also give the donut a more ‘pretty’ look. You can also eat it with or without a glaze. The glaze just happens to give it a little more of a sweet taste so that your tastebuds aren’t confusing it with a round muffin.

Frosted Oatmeal Blueberry Donuts
Serves 12
A healthier take on donuts with fruit.
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Prep Time
15 min
Cook Time
17 min
Total Time
32 min
Prep Time
15 min
Cook Time
17 min
Total Time
32 min
Ingredients
  1. 2 cups old-fashioned oats
  2. 1½ cup skim milk
  3. ¼ cup natural applesauce
  4. 1 teaspoon vanilla extract
  5. ¼ cup butter, melted
  6. 1½ cup all-purpose flour
  7. 1 tablespoon baking powder
  8. ½ teaspoon salt
  9. ½ cup light brown sugar
  10. ¼ teaspoon cinnamon
  11. 3/4 cup blueberries
Donut Glaze Frosting
  1. 2 cups confectioners sugar
  2. 1 teaspoon vanilla extract
  3. ¼ skim milk
Instructions
  1. Preheat oven to 400 degrees. Well grease a donut pan. Set aside.
  2. Using a medium size bowl, add old-fashioned oats, milk, applesauce vanilla and butter. Whisk until combined.
  3. In a large size bowl, add all-purpose flour, baking powder, salt, brown sugar and cinnamon. Whisk until combined.
  4. Add blueberries to old-fashioned oats mixture. Gently fold.
  5. Pour old-fashioned oats mix into large bowl, combining liquid ingredients with dry ingredients. Combine well, but try not to over mix. That takes away from the donuts taking on a more "fluffier" look.
  6. Add mixture to donut pan, filling each to the top. Bake in oven for 17 minutes, or until they appear a light golden color.
  7. While donuts are baking, start glaze frosting by adding confectioners sugar, vanilla and milk to a small saucepan over medium heat. Stir constantly until well combined. Remove from heat and place over a medium-size bowl of water to keep glaze from thickening.
  8. Remove donuts from oven, gently adding each donut to a cooling rack momentarily. When cooled off enough, dip donuts into glaze and return to cooling rack.
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Turkey Caesar Sandwich

caesarturkeysandwich

Chicken Caesar Salad, or just a side caesar salad, has always been one of my go-to choices when I’m eating out or needing a quick throw together lunch for the week. But salads get tiring after so many and sandwiches are nice but let’s be honest; half of the time they’re not the healthiest choice you can make. Ugh, carbs. 

So while trying to fix the solution, I scanned through the bread section at our local Market District and found this fantastic loaf of bread; Aunt Millie’s 35 Calorie Whole Grain. I’m still trying to limit my bread intake, but if I’m craving a sandwich now I know I can enjoy one that’s not to the roof in calories. 

OK. So since salad is getting a break, now it’s time to give chicken a break. I’m sure it’s probably the one source of protein/meat that you eat most per week. Luckily, turkey is just as good (especially for a sandwich) simply because of the similarity and it can be bought with low sodium. You can keep the caesar dressing though. It’s extremely easy to make, uses a few ingredients you may already have on hand and tastes GREAT with turkey. 

Now you have a sandwich that’s as close to a caesar salad as you’re gonna get. And it may infact be healthier. Cheers to that!

Turkey Caesar Sandwich
Serves 1
Give Chicken Caesar Salad a break. At least for one meal.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 2 slices whole grain low-calorie bread
  2. 2 leaves of romaine lettuce
  3. 3 ounces low-sodium turkey, thinly sliced
  4. 1 slice of tomato
  5. 1 tablespoon Parmesan cheese
  6. 2 tablespoons light mayonnaise
  7. 2 teaspoons fresh lemon juice
  8. dash of Worcestershire sauce
  9. black pepper
Instructions
  1. Combine Parmesan cheese, mayonnaise, lemon juice, Worcestershire sauce in a small bowl, mixing well. Lightly sprinkle black pepper. Spread onto slices of bread.
  2. Add romaine lettuce leaves, turkey and tomato.
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Teriyaki Meatballs

teriyakimeatballs

You’ve heard of a burrito bowl, chicken bowl, bowl of spaghetti. But who gets credit for thinking up a fantastic idea like a “teriyaki meatball bowl?” Maybe it’s more common than I think but this was my first time cooking one for dinner and boy, am I happy that I did. I love homemade meatballs! I’ve made them so many times that I could do it blindfolded. OK that’s a slight exaggeration, just know I know my way around the basic meatball mixture. 

Teriyaki meatballs are mildly different from the meatballs you may make for your spaghetti dinner though. I found that the soy sauce added to the meatball mixture helped to create a more juicy flavor as opposed to an italian meatball. I imagine these meatballs would taste just as good over a plate of linguini noodles but we’re going to use whole grain rice to create a more “light” meal. 

meatballsteriyaki

 

Teriyaki Meatball Bowl
Serves 6
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Meatballs
  1. 1 pound ground turkey
  2. 1 large egg
  3. ½ cup planko breadcrumbs
  4. ½ teaspoon minced garlic
  5. ¼ teaspoon fresh ginger
  6. ½ teaspoon soy sauce
  7. 2 green onions, finely chopped
  8. black pepper
Rice
  1. 2 packages of white, or whole grain rice
Teriyaki Glaze
  1. ½ cup soy sauce
  2. ½ cup warm water
  3. ½ cup light brown sugar
  4. ½ tablespoon sesame oil
  5. 1 tablespoon rice vinegar
  6. 2 tablespoons cornstarch
  7. ¼ teaspoon fresh ginger
  8. 1 tablespoon sesame seeds
Instructions
  1. Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil, lightly greasing with cooking spray. Set aside.
  2. Combine ground turkey, egg, breadcrumbs, garlic, ginger, soy sauce, green onions and black pepper into a large mixing bowl, using clean hands to fold and mix over until well combined.
  3. Roll meatball mixture into small balls, placing each on foil-covered cookie sheet. When you've finished rolling all meatballs, bake them for 35 minutes or until light golden brown.
  4. Boil and cook rice according to package directions over medium-high heat. When finished, drain water and fluff rice with a fork. Set aside.
  5. While meatballs and rice are cooking, combine all teriyaki glaze ingredients (EXCEPT for cornstarch) together in a small-medium size bowl. Whisk together well. Transfer to a medium size pot over med-high heat for a few minutes. Add cornstarch, mixing well constantly to help thicken glaze. Once it appears thickened, add sesame seeds.
  6. If/When meatballs are done, add to teriyaki glaze. Stir so that each meatball is well covered with glaze.
  7. In individual bowls, divide rice. Add 5 meatballs and drizzle extra teriyaki glaze overtop.
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Baked Denver Omelette Quiche

quiche

Meals should almost always be about variety. We don’t eat the same dinners each night, right? And if we did, I assume we wouldn’t look forward to doing so. However, there can be exceptions! Take a quiche for example. When I make a quiche, it’s usually with the intention of eating it for breakfast every day for the next week because it’s nutritious and so good.

This particular quiche doesn’t ask for much of you, and even with the simple ingredients; it’s still packed with a lot of flavor. Best next thing? It takes a whopping 10 minutes max to put it together and after doing so, you get to sit back, relax and engulf the delicious smell as it bakes. 

Baked Denver Omelette Quiche
Serves 4
A crowd pleasing crustless quiche packed with lots of flavor.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 8 eggs
  2. ½ cup fat-free milk
  3. 1 cup shredded cheddar cheese
  4. 1 cup chopped fully cooked ham, diced into small cubes
  5. ½ cup onion, chopped
  6. ½ cup green pepper, chopped
Instructions
  1. 1. Preheat oven to 400 degrees.
  2. 2. Grease well a quiche pan, or 9x9 casserole pan. Set aside.
  3. 3. Whisk together ingredients in a large size bowl, adding to a greased pan after combined well.
  4. 4. Bake for 25 minutes.
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