Category Archives: Eggs

Orange Cranberry Muffins

  • Cooking spray
  • 1 navel orange, cut into eighths
  • 1/2 cup orange juice
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup dried cranberries, chopped
  1. Preheat the oven to 375°F. Coat a standard-size 12-cup muffin tin with cooking spray.
  2. Put the orange wedges, orange juice, egg and oil into a blender and blend until smooth.
  3. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt; whisk to incorporate. Make a well in the center of the dry ingredients; pour the orange mixture into it and stir to make a thick batter. Stir in the cranberries.
  4. Divide the mixture among the muffin tins, filling the tins about 3/4 full, and bake until the muffins are golden and push back when gently pressed, 20 to 25 minutes. Let cool on a rack and enjoy warm or toasted.

Nutritional Information:
Calories 175
Total Fat 5g
Saturated Fat 0g
Total Carbohydrates 31g
Fiber 1g
Protein 2g

Orange-Cranberry-Muffins

Italian Style Meat Loaf

Shape this meat loaf the night before and refrigerate- then pop it in the cooker the next morning.

Ingredients
1 8-ounce can pizza sauce
1 beaten egg
½ cup chopped onion
½ cup chopped green sweet pepper
⅓ cup fine dry seasoned bread crumbs
½ teaspoon garlic salt
¼ teaspoon pepper
1 ½ pounds lean ground beef
½ cup shredded mozzarella cheese (2 ounces)

 

  1. Reserve ⅓ cup pizza sauce; cover and chill. In a medium mixing bowl combine remaining pizza sauce and egg. Stir in onion, green sweet pepper, bread crumbs, garlic salt and pepper. Add ground beef and mix well.
  2. On a sheet of foil, shape a 6-inch round meat loaf. Lift and transfer meat and foil to the slow cooker. Press meat away from sides of the cooker to avoid burning.
  3. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 ½ to 4 ½ hours (or to 170 degrees internal temperature).
  4. Spread meat with the reserved ⅓ cup pizza sauce. Sprinkle with mozzarella cheese. Cover cooker and let stand 5 to 10 minutes.
  5. Carefully lift meat loaf with foil and transfer to a serving plate; discard the foil.

 
1021_ItalianStyleMeatloaf
Calories 228
Fat 20 g total
Cholesterol 83mg
Protein 20 g
Carbohydrate 8 g
Sodium 510 mg
Potassium 360 mg

 

Muffins De Maiz (en ollo de coccion)

Ingredientes

4 huevos
1 paquete (8,5 onzas) de mezcla para muffins de maíz
1 lata (14,75 onzas) de maíz estilo crema
3/4 taza de leche
3/4 taza (1 mediana) de pimiento rojo picado
4 oz puede picada pimiento verde Chile
1/2 taza de mezcla mexicana de queso rallado (2 oz)

Instrucciones

1.Engrasar el interior de un 3 1/2 o 4 cuartos olla de cocción lenta con aceite en aerosol o insertar liner olla de barro, a un lado.
2.In un tazón grande, mezcle los huevos, muffins de maíz, mezcla de maíz estilo crema, la leche, la pimienta dulce y Chile pimientos. Coloque la mezcla de huevo en la olla preparada.
3. Tape y cocine a temperatura baja temperatura de aproximadamente 4 horas. Espolvoree por encima del pan cuchara con queso. Deje reposar, tapado, durante 30 a 45 minutos antes de servir.

Información nutricional

Cantidad por porción: 1/2 taza
Calorías: 195
Grasas: 7g
Colesterol: 94 mg
Sodio: 437 mg
Carbohidratos: 27g
Fibra: 1,5 g
Azúcar: 8g
Proteína: 6g

Slow Cooker Corn Bread

corn breadIngredients

4 eggs
1 package (8.5 ounce) corn muffin mix
1 can (14.75 ounce) cream-style corn
3/4 cup milk
3/4 cup (1 medium) chopped red pepper
4 ounce can diced green chile pepper
1/2 cup shredded Mexican cheese blend (2 ounces)

Directions

1.Lightly coat the inside of a 3 1/2 or 4 quart slow cooker with cooking spray, or insert crock pot liner; set aside.
2.In a large bowl, stir together eggs, corn muffin mix, cream-style corn, milk, sweet pepper, and chile peppers. Spoon egg mixture into the prepared slow cooker.
3. Cover and cook on low-heat setting about 4 hours. Sprinkle top of spoon bread with cheese. Let stand, covered, for 30-45 minutes before serving.

Nutrition Information

Amount per serving: 1/2 cup
Calories: 195
Fat: 7g
Cholesterol: 94mg
Sodium: 437 mg
Total Carbohydrate: 27g
Fiber: 1.5g
Sugar: 8g
Protein: 6g

Corn Pancakes

Corn-Pancakes

Picture from https://www.foodhero.org/recipes/corn-pancakes

Ingredients
1/2 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup milk
2 cups cooked corn kernels (fresh, frozen or canned/drained)
vegetable spray for skillet

Directions
1. Mix corn meal, flour, baking powder and salt.
2. Beat the eggs and milk together and add to the flour mixture.
3. Add corn and mix well.
4. Lightly oil skillet. Preheat pan on medium-high heat.
5. Pour batter onto hot skillet to make individual pancakes. Cook until golden on the bottom. Turn and cook on other side. Refrigerate leftovers within 2-3 hours.
Yield: 6 servings

Nutrition Information
Per serving: 1- 6 inch pancake
Calories 150
Fat 3g
Cholesterol 70mg
Sodium 560mg
Total Carbohydrate 27g
Fiber 2g
Sugar 3g
Protein 6g

Scotch Eggs

OLYMPUS DIGITAL CAMERAIngredients

2 large baking potatoes, peeled and cut into 1-inch cubes
1/4 cup nonfat cream cheese
2 teaspoons minced fresh chives
2 tablespoons minced green onions
1/4 teaspoon salt
Dash of pepper
3 hard-cooked eggs
1 egg white, lightly beaten
1/2 cup reduced-fat round buttery cracker crumbs
Vegetable cooking spray
12 fresh asparagus spears
1/2 cup nonfat sour cream
1/4 cup reduced-calorie mayonnaise
2 tablespoons prepared horseradish
3 tablespoons skim milk
8 romaine lettuce leaves
Chopped fresh chives (optional)

 

Directions
1. Cook potato in boiling water to cover 15 minutes or until tender; drain. Transfer to a bowl; beat potato at medium speed of an electric mixer until smooth. Add cream cheese and next 4 ingredients; beat well.
2. Cut hard-cooked eggs into quarters. Shape 1/4 cup potato mixture around each egg quarter to form an egg shape. Brush each with egg white; roll in cracker crumbs. Place on a baking sheet coated with cooking spray. Bake at 400° for 5 minutes or until browned.
3. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Arrange asparagus in a steamer basket over boiling water. Cover; steam 7 minutes or until crisp-tender. Drain.
4. Combine sour cream and next 3 ingredients; stir. To serve, arrange 3 asparagus spears and 3 baked egg quarters on each of 4 lettuce-lined serving plates. Top each serving with 3 tablespoons sour cream mixture. Garnish with chopped fresh chives, if desired.
Yield: 4 servings

Nutritional Information
Per Serving
Calories 319
Fat l0.lg (Sat 1.6g Mono 2.1g Poly 0.7g)
Chol 173mg
Protein 16.2g
Carbohydrate 4l.4g
Sodium 538mg