Mini Frittatas with Ham and Cheese

I feel that all my brain power has been used up these past two weeks between sitting in a review course all weekend, putting the finishing touches on our Scholarly Project, submitting our Program Plan, Functional Job Analysis, Case Study and my Assistive Technology topic paper....and I still have that dang weighted blanket to finish. I cannot wait for school to be done!

So that's my excuse for not giving these little one bite wonders the proper introduction they deserve. These were very tasty and a huge hit with the hubs! Plus, they took less than 5 minutes to mix up and get into the oven! You really can't beat that. A great appetizer or brunch item!

Mini Frattatas

Source Elizabeths Edible Experience

Ingredients

Cooking spray

1/2 c finely chopped onion (I used dried minced onion)

2/3 c chopped reduced-fat ham

1/3 c shredded reduced-fat extra sharp cheddar cheese

1/8 teaspoon cayenne pepper (I left it out)

1/8 teaspoon dried thyme

1/8 teaspoon fresh ground black pepper

4 large egg whites

1 large egg

Directions

Preheat oven to 350 degrees. Heat a large nonstick skillet coated with cooking spray over medium high heat. Add onion and ham to saute. Remove from heat and let cool while combining other ingredients. Combine eggs, pepper, thyme, cayenne, and cheese in a large bowl. Stir with a whisk until combined. Add ham and onion mixture. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Each cavity will hold about 2 teaspoons. (Don't worry, they will puff up). Bake at 350 for 20 minutes or until set.

Strawberry Banana Oatmeal Brulee

Strawberries are my favorite fruit so anytime I can incorporate it into a recipe I am in love. I have also been trying to try some new breakfast recipes that aren't as heavy as a casserole. This oatmeal brulee was the perfect dish both because it was light and I got to use the kitchen torch the hubs gave me for Valentine's Day!

I thought this oatmeal was very good but it defiantly taste like original oatmeal. I am more of a maple and brown sugar kind of gal. So next time, I think I will try adding more brown sugar to bring out the taste.

Strawberry Banana Oatmeal Brulee

Source: Annie's Eats

Ingredients:

3 cups water

1/2 tsp salt

2 cups old fashioned oats

3/4 tsp brown sugar

1/2 tsp cinnamon

Pinch of ground nutmeg

Swirl of honey

1 banana, sliced thin

6-8 strawberries, sliced thin

Granulated sugar

Directions:

Combine water and salt in a medium saucepan and bring to a boil. Add the oats and reduce to medium heat. Cook for 5 minutes while stirring occasionally and allow liquid to become mostly absorbed. Remove from heat and stir in vanilla, brown sugar, cinnamon, nutmeg and honey.

Divide oatmeal between serving bowls. Top with sliced bananas and strawberries in an even layer. Sprinkle the sliced fruit with granulate sugar in thin layer. Heat with a kitchen torch until the surfaces are golden brown. Serve immediately.

Fruit Bruschetta

I have had this recipe starred on my google reader for weeks now just waiting for the perfect time to make it. I am so glad I tried these! The other night I hosted a Thursday night/Fun night will some of my classmates as we don't have classes on Fridays. My best friend Jenna was looking for something she could bring and I was so excited to help her make this! Since we were making this for a crowd and I got an adorable fruit and veggie tray for Christmas, we decided to have a, "Build your own Bruschetta." The fruit you choose to use is up to you! We used our favorites and what was available. It was also my first experience with Greek Yogurt, which will be a great new favorite.

Build your own Fruit Bruschetta
Source: Annie'sEats

Ingredients:
Sliced bread rounds, we used french bread
grapes
kiwis
strawberries
raspberries
butter
cinnamon and sugar
Plain Greek yogurt

Directions:
Wash and slice fruits. Turn oven on to broil and place rack on top level. Lay bread rounds on cookie sheet. Butter bread rounds and lightly cover with cinnamon and sugar. Place in oven and cook until toasted (could take seconds to 1-2 mins). Remove from oven, top with thin layer of Greek yogurt and serve with fruits.

Strawberry Cream Cheese Muffins

I saw these posted on StephanieCooks, was so excited and made them the same night! I have been looking for a healthy-ish quick breakfast that I can grab on my way to class and with her reviews on these, they looked perfect. However, the original recipe called for raspberries which I am not as fond of as strawberries so I decided to change it up a bit. I also took her recommendations and made it with all whole wheat flour. The result was a bit more of a dense muffin than I was originally looking for, still tasty but much softer. So the next time I make this I plan to use the original 1/2 wheat and 1/2 all purpose. But like I said, they were still pretty dang good and have been great for curbing the morning growlies!

Strawberry Cream Cheese Muffins
Adapted from: StephanieCooks where it was adapted from Cooking Light

Ingredients:
1/3 cup 1/3 less fat cream cheese
2.5 tablespoons butter, softened
1/2 cup light brown sugar
3/4 teaspoon vanilla extract
1 large egg white
1/2 large egg
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 cup low-fat buttermilk
1 cup fresh or froze strawberries

Directions:

Preheat oven to 350 degrees
Combine cream cheese and butter in a large bowl. Beat with mixer at med-high speed until well blended. Add sugar and beat until fluffy. Add vanilla, egg whites, and eggs; beat well.

Lightly spoon flour into measuring cups; pack and level with knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in strawberries.

Line 12 muffin cups with liners. Spoon batter evenly into liners. Bake at 350 for 25 minutes or until toothpick comes out clean. Remove from pans and cool on wire rack.

Crock Pot Salsa Chicken Enchiladas

I have seen the recipe for crock pot salsa chicken everywhere! It looked so easy and with returning to school, it seemed like the perfect time to try this. We are not huge rice fans, so I didn't go with the traditional accompaniments of rice, but decided to make the chicken into enchiladas. I was a little hesitant and didn't tell the hubs what was for supper before he came home out of fear of hearing, "What the heck?!?!" So, I told him to close his eyes and eat. Result: He loved it and has actually requested it to return! That's a huge win in my eyes!

I started with the traditional crock pot salsa chicken recipe and am excited to try it on a bun or over some noodles. I can see many variations of this tasty food and the best part is...the chicken is lowfat. Check out Spark People for nutritional information.

Crock Pot Salsa Chicken Enchiladas
Source: SparkPeople
Ingredients:
For the chicken:
4 boneless, skinless chicken breasts ( I used around 6 small chicken tenderloins)
1 cup salsa (Hint: check out the salsa by the taco shells instead of the chips for MUCH cheaper salsa, I got mine for $1.50 compared to $3.99 by the chips)
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream

For the enchiladas:
Flour tortillas
1/2 reduced fat cheddar cheese

Directions:
Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Combine salsa and soup, pour over chicken. Flip chicken to coat.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Shred chicken. (mine literally fell apart when I used tons go mix in sour cream...yum!)

For enchiladas:
Preheat oven to 350 degrees.
Spray 9/13 in pan with cooking spray.
Placed 2-3 tablespoons of chicken in flat tortilla, roll and place seam down in pan.
Sprinkle cheddar cheese over rolled tortillas.
Bake in oven for 10-13 mins or until cheese is melted. Do not over cook as tortillas will dry out.
Serve with lettuce, sour cream, tomatoes, black olives or any other 'taco' accompaniments.