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| Jello no matter what the flavor gets old in a hurry! |
I had unexpected surgery 2 weeks ago & it has truly made me reinvent my meals so I can tolerate some of my favorite foods. My doctor told me next to nothing about post surgery diet and I've been on my own with figuring out what works for me right now. I've had oceans of Jello & yards of saltine crackers so I'm just trying to hit my stride on the culinary side. I guess I'm searching for my sunny side up as it were! Still sore & dealing with stitches I'm getting the hang of what works & what still has meal appeal to me as well as my family. I had already pared down my dietary meanderings omitting foods such as bread, all dairy foods, red-meat etc. Having said that I'm sticking pretty close to the straight & narrow when it comes to eating fruits, veggies & lean proteins. I hate people who preach about the new blah, blah, blah diet that they love which really made them who they are, Zzzzz.... Having said that though I'm feeling pretty good about a few new recipes I've added & thanks to a couple of good blogs I'm finding that many of the best things are still in the que for meal preps. I found Sarah Fragroso's Everyday Paleo to be very helpful. I'm not saying I will stick to a strict Paleo diet but she has some great recipes & I think a Texas to Mexico kitchen can only improve with a little Paleo restructure.
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| Egg Muffins are a good choice for weekend brunches. |
Egg Muffins
1lb Ground Turkey or turkey/chicken sausage
3 cups fresh Spinach (packed), cleaned & chopped
1 cup grape or cherry tomatoes, halved
mushrooms, sliced
32 oz carton Egg Whites*
1 tsp. cayenne
Sea Salt and Pepper to taste
Preheat oven to 375. Cook Turkey, season with cayenne, salt & pepper to taste. Set aside turkey, wilt spinach in skillet. Try not to over cook, I just toss spinach in skillet till barely wilted & remove from heat. Into the bottom of muffin cups (you may use silicon muffin liners or just use a vegetable oil spray in the muffin pan) I spooned a Tbsp of meat into each muffin tin, layer in veggies then pour in egg whites leaving 1/3 inch space at top so egg muffins can rise as they bake. Bake at 375* for 25 min or till they are slightly browned & spring back when touched. Cool slightly & serve. These are good stored & I've even frozen them & heated them in the microwave for a quick breakfast.*I did not use the entire carton of Egg whites & you can also use 12-14 whole eggs in place. Experiment with different veggies & type of egg product. ie: egg beaters, whites or whole eggs.
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| Any favorite Veggies can be used. I've used Asparagus & Broccoli |
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| This recipe is easy to bake for the work week ahead. |
