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Healthy Breakfast Egg Muffins
12 large eggs
1/4 cup nonfat milk
1 cup chopped fresh spinach
3/4 cup quartered cherry tomatoes
1/2 cup diced onions
Sliced avocado, for serving
Salsa, for serving
Crumbled cotija or feta cheese, for serving
Preheat the oven to 350°F. Grease a muffin pan with cooking spray.
In a large bowl, whisk together the eggs, nonfat milk and 1/2 teaspoon pepper. Stir in the spinach, tomatoes and onions.
Divide the mixture evenly between the 12 muffin pan cups and bake the muffins for 20 to 25 minutes, or until the egg is fully cooked. Remove the muffins from the oven and let them cool for 5 minutes in the pan then use a knife to loosen the muffins from the cups.
Top each muffin with sliced avocado, a dollop of salsa and a sprinkling of cheese then serve.
Banana Chocolate Chip Baked Oatmeal Cups
4 overripe bananas mashed
2 large eggs
2 cups low fat milk
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
2 teaspoons cinnamon
4 cups large flake rolled oats
1 cup chocolate chips
Preheat oven to 350 degrees and spray or line 2 muffin pans with liners -- I highly recommend using silicone muffin cups as they come out so easily!
In a large bowl, combine bananas, eggs, milk and brown sugar with a whisk until smooth.
Add baking powder, vanilla, and cinnamon and whisk until smooth.
Stir in oats and chocolate chips.
Fill muffin cups ¾ full (try to make sure you have the same amount of liquid in each) and bake for 25-30 minutes until golden brown on top. Serve warm (alone or with milk) or cool completely to store: in the refrigerator for up to 1 week or in the freezer for 3-6 months.
Cherry Drizzled Pork Chops
4 ounces Grape Tomatoes
¼ ounce Parsley
1 ounce Dried Cherries
½ cup Couscous
12 ounces of Pork Chops
1 Chicken Stock Concentrate
1 ounce Cherry Jam
1.Wash and dry all produce. Bring 2 cups water to a boil in a small pot. Halve, peel and mince shallot. Zest and halve lemon. Halve tomatoes. Trim then thinly slice scallions, keeping greens and whites separate. Finely chop parsley.
2.Place dried cherries in a small bowl. Pour over just enough boiling water to cover cherries (you will need to save 1 cup of boiling water for the couscous). Set aside.
3.Put couscous in a medium bowl. Stir in scallion whites, half the shallot, and a pinch of salt and pepper. Pour in 1-cup boiling water and cover. Set aside.
4.Heat a drizzle of oil in a large pan over medium high heat. Pat pork dry with a paper towel. Season all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside to rest a few minutes.
5.Reduce heat under pan to medium and add remaining shallot. Cook until softened, about 1 minute Stir in stock concentrate, jam and half the cherries along with all of their steeping water. Give everything a stir to combine, then bring to a simmer and let bubble until reduced by half. Season with salt and pepper.
6.Fluff couscous with a fork, then toss in tomatoes, scallion greens, remaining cherries, lemon zest, and a squeeze or two of lemon juice. Season with salt, pepper and more lemon juice (to taste). Divide between plates and top with pork. Drizzle with pan sauce and garnish with parsley.