Obviously I was not able to fit in all of my weekend rituals...the grocery store trip didn't happen until Monday night after work. I did do a little meal planning in the RV on the way home so we'd have a game plan.
It looks like this...
Monday: Mex Night-- Chicken Fajitas served over Brown Rice
Tuesday: Mini Crustless Quiches
Wednesday: Baked Salmon, Garlicky String Beans, and a recipe-redux surprise ;X
Thursday: Meatloaf w/ Green Salad
Friday: Red Beans and Rice
Saturday: Vegetarian Chili w/ Sweet Potato Biscuits
Tonight I did a little prep work while making the quiches. I have the meatloaf and red beans and rice ready to go! And lots of leftover quiche to be frozen for a quick breakfast.
Mini Crustless Quiches
Makes 24
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1 small zucchini, grated
1 cup onion, chopped
1 carrot, grated
1/2 medium bell pepper, chopped
1 link turkey sausage, casing removed (I used Jennie-0 Hot Italian)
9 large eggs, beaten
1/2 cup skim milk
pepper
1 T italian seasonings
1/2 cup spinach, fresh and roughly chopped
cheddar cheese, shredded
Preheat oven to 350 degrees F. Saute veggies in skillet, add turkey sausage and cook through. In medium bowl, beat eggs and milk. Add seasonings, veggies, and fresh spinach to egg mixture.
Coat mini muffin pan with cooking spray. Sprinkle shredded cheese in bottom of pan (this helps to form a crust, and makes it crunchy). Pour/spoon egg mixture into muffin cups. Bake 20 minutes or until eggs set.
Enjoy now and later by freezing leftovers on baking sheet lined with parchment paper, then transferring them to a storage container once frozen. To reheat pop them in the oven/microwave for a quick and effortless breakfast (or lunch or dinner).
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