Wednesday, December 18, 2013

Salmon, corn and leek mini quiches

Anything with eggs is always a hit in our house. It's one of the only ways I can get veggies into my kids.

1 can of reduced-fat biscuits
5 eggs
1/2 c milk (or non-dairy substitute)
1/2 c frozen corn
2 leeks, diced
1 T olive oil
1/2 tin of salmon
salt, pepper

Coat a muffin tin generously with nonstick cooking spray. Split biscuits in half and put one into each cup. Bake at 375 for 5 minutes.

Sautée corn and leeks in olive oil. Season with salt and pepper.

Mix eggs, milk, veggies and salmon in medium bowl. Pour over half-baked biscuits and put back into oven for another 10 minutes or until eggs are set.

We ate these with rosemary potato wedges and pear slices last night. Leftovers make a great breakfast or lunch!

Monday, December 9, 2013

Fun with leftovers

Last week for our anniversary breakfast I made To Die For Blueberry Muffins, which have a yummy streusel topping. These are not my usual healthy muffins; these are a rich treat that my husband loves so I make them on special occasions. The recipe always makes far too much topping...even when I mixed up less I still found myself with a surplus so I popped it into the fridge for another time.

Over the weekend I had a craving for banana bread, so I made some super healthy banana muffins and added a sprinkle of the topping to each. They turned out beautifully!

For these, I use the Mott's banana bread recipe as a base. I cut the sugar down to 1/2 c and use half whole wheat and half all-purpose flour. I love how much fruit my kids are getting when they eat one of these before school.

I also had some leftover pecan topping from some Thanksgiving cookies, which I added to plain pumpkin muffins yesterday and those were also delicious. I started with Dean's Favorite Pumpkin Chocolate Chip Muffins and left out the chocolate chips but topped them off before baking. The cookie topping had chopped pecans, a bit of soy creamer, margarine and could easily replicate with some chopped nuts and a bit of maple syrup or honey for the same yummy effect. Here's a photo.

I think I will experiment more with toppings because they make ordinary muffins more appealing and you get a lot of bang for your buck in terms of fat and calories...a little bit goes a long way. Happy baking!