Monday, January 7, 2013

Omelet Muffins

I grew up eating 2 pieces of toast for breakfast every single morning, it is a habit that I find hard to break even though I want to incorporate more protein into my diet and I know that a well rounded breakfast is the best way to start the day.  So...I have been trying to plan ahead and add some easy variety to the breakfast menu.  These omelet muffins are an easy solution and a delicious addition to any morning breakfast.


  • 6 Egg White Servings (1/4 cup each) or 6 whole large eggs....I did 6 of each this time around
  • 1/4 cup chopped peppers
  • 1/4 cup chopped green onion
  • 1/3 cup sharp cheddar cheese
  • Salt and Pepper

Put 1/4 cup of egg white or 1 large egg into each muffin tin, add veggies of your choice, sprinkle with salt and pepper and top with cheese.

Bake at 375 for 15-20 minutes until eggs are set/cooked through.  Sever immediately or store for later use as per tip below.

Tip: I let them cool after they are done cooking and then store in an air tight container, they will last for about 4-5 days (perfect for the work week!).  To reheat, put on a paper towel on a microwave safe plate for 10 seconds (may depend on your microwave how long you need to heat them).  Enjoy!

Nutritional Information:
Egg White Muffins - 45 calories, 1 g carbohydrate, 0 g fat, 8 g protein
Large Regular Egg Muffin - 85 calories, 1 g carbohydrate, 6 g fat, 7 g protein

Monday, December 17, 2012

Holiday Punch!

Great when entertaining, and reminiscent of a Dominican Republic vacation beverage! This is sure to be an instant crowd pleaser - so good! :)


1/2 cup of white sugar
2 and 1/2 cups of orange juice
2/3 cup lemon juice
1/2 jar (4oz) of maraschino cherries with juice
1 oz triple sec liqueur
1 (750 milliliter) bottle light rum
1 orange sliced into rounds
1 lemon sliced into rounds
1/2 cup of fresh pineapple chunks with 1/2 pineapple juice
1 litre of sprite


In a juice container, combine the sugar, orange juice and lemon juice - stir until sugar dissolves. Add the cherries/juice, triple sec, rum, fruit slices and pineapple chunks/juice. Refrigerate for 2 hours to allow flavours to blend.

Transfer to a punch bowl and add sprite, and ice just before serving.


Monday, December 10, 2012

Snowman Cheese ball

Tis the season! :)

MS and I celebrated the upcoming holidays with some friends recently; and I saw the cutest snowman cheese ball idea on pinterest - that I just had to make! I combined two different recipes that I found and the result was absolutely delishness - I will definitely be making this again during the holidays, it was fantastic!


8 oz. cream cheese
3/4 cup of shredded Cheddar cheese
3/4 cup of shredded Monterey jack cheese
1/4 cup of finely chopped fresh chives
1/4 cup chopped slivered almonds
1/4 tsp cayenne pepper
1 garlic clove, finely chopped
dash of salt, couple dashes of pepper
1/4 cup of grated Parmesan cheese
carrot and peppercorns to garnish


In a mixing bowl, combine the first 8 ingredients and refrigerate for 1 hour.

Divide the mixture into 3 different sized balls - shape and kneed into smooth balls and then coat with Parmesan cheese. Arrange on a serving tray to resemble a snowman; I used toothpicks to help the stability from ball to ball.

Add your carrot piece for the nose, and peppercorns for the eyes - and voila! :)



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