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Rudi’s Winner and Meg’s Easy Vegetable Quiche Cups to Go

Last night, after a longer than normal flight down to Atlanta, Meg delighted my taste buds with an easy warm up dinner. Since it was already 9pm I knew I didn’t want anything too heavy but was in need of protein and something substantial. After brainstorming for a few minutes Meg pulled out a Tupperware filled with adorable muffins. My first reaction was that cupcakes would not be the perfect dinner. But,  I quickly realized that these little yellow cupcakes were in fact a mini, healthy quiche!

39014210.JPG.jpgMeg has been building some South Beach into her life in the months leading up to her May wedding. This recipe is based on the recipe in her Supercharged Eating on the South Beach Diet cookbook. She uses her regular 12 muffin pan to make these on Sunday nights. After they cook she stores them in the fridge or freezer. Combined with a piece of Rudi’s toast and warm cup of tea two to three of these make the perfect breakfast treat at home or at the office. Enjoy!
Meg’s Easy Vegetable Quiche Cups to Go
1 package frozen chopped spinach
3/4 c shreded reduced fat cheedar or pepper jack cheese
3/4 c egg subsitute or egg whites
1/2 medium onion finely diced
1/2 package pre sliced Baby bella mushrooms
6-8 drops Tabasco or to taste
4 Tbsp Benefiber non thickening powder 
Heat the oven to 350 degrees. Spray a 12 cup muffin pan with cooking spray. 
Place spinach in a microwaveable container and cook in the microwave on high power for 2 1/2 minutes. Drain excess liquid.
In a large bowl, combine spinach, cheese, egg substitute, onions, Benefiber,  mushrooms, and Tabasco. Mix well. Divide mixture evenly among the muffin cups.
Bake at 350 degrees for 20 minutes, or until a tester insterted in the center comes out clean. Cook in pan for 5 minutes. Use an offset spatula or knife to loosen the edges before flipping upside down on a cooling rack. After fifteen minutes freeze individually or pop in the fridge. Enjoy!

RUDI’S WINNER:  Thank you for the awesome ideas regarding which products you want to try! I hope that Carolyn from www.lovinlosing.com will thoroughly enjoy the coupons!




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Green Monster Goodness

This morning I woke up craving vegetables in a crazy way. Instead of waiting until lunch to answer the craving with a salad I decided to experiment with a green monster. I quickly went straight to Oh She Glow’s website, the mother of Green Monsters, for some ideas and direction. I experimented a bit and used only what I had in my cupboard and fridge. It turned out absolutely amazing and held me over for 5 hours including a elliptical chat session with Melissa! It’s now posted over at Angela’s site so others may enjoy it too!
3 c chopped kale leaves

1/2 scoop vanilla whey protein powder

1.25 c Light Vanilla soymilk

5 strawberries

1/2 banana

5-6 cubes of ice

Blend for 2-3 minutes on the ice chop/food process setting and enjoy!


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ashleyd /

Bears love fish on Valentine’s Day

I just realized that I never shared pictures from our first Valentine’s Day together doing what we love most, exploring Chelsea Market for inspiration and ingredients and then cooking together over wonderful wine. After seeing the fresh seafood we knew that we had to take advantage of the incredible selection. We purchased a dozen oysters across various types:
 
 After that we moved down to their fresh fish and decided that grouper looked absolutely amazing! We can rarely find quality grouper at our grocery store downstairs so were delighted by Chelsea Market’s selection. We used this grouper in our favorite Savannah recipe, Almond Crusted Grouper. This is influenced by the famous favorite at Elizabeth’s on 37th, one of Savannah’s top restaurants for over 15 years. I highly suggest this recipe as it’s very simple, delicious, and can be used on different fish.
Bo’s Almond Crusted Grouper
Ingredients:
6 6oz grouper filets
2 tbsp sesame oil
2 tbsp vegetable oil
2 tbsp lemon juice
2 tbsp water
1 egg beaten
1/4 tsp salt
1/4 tsp pepper
1 tsp hot chili sauce
1 c Wheat Thins (crushed)
1/2 c grated asiago
1/4 c chopped toasted almonds
2 tbsp toasted sesame seeds
1/4 c minced italian parsley
2 tbsp butter
2 tbsp evoo
2 tbsp minced tarragon
Heat oven to 425
Butter a shallow baking pan
In bowl combine sesame oil through hot chili sauce.
In a food processor combine Wheat thins through tarragon- transfer to shallow dish.
Dip fish in marinade then in crumb mix
Place on baking pan (do not let them touch each other)
Drizzle fish with evoo and butter
Roast for 20 minutes.
ENJOY!

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