Kale and Quinoa Egg Muffins

This post is about breakfast, the most wonderful meal of the day. Sunday, also known as prep day, is spent making breakfasts for the week, snacks, and dinner plans. I am not a very organized person and I am on the lazier side so spending an hour or two on Sunday afternoons ensures that my husband and I are not stopping for fast food breakfast/dinner, eating too many calories and spending extra money.

I'm sure that you have seen many pins on Pintrest featuring egg baskets or mini frittatas, its the same concept, but I call them egg muffins. I called them mini frittatas and my husband looked at me like I was crazy.  You can really make these any way that you want. Today I made 2 types: Kale and Quinoa with Ham and Ham and Cheese. My husband loves the Kale and Quinoa muffins, because there is plenty of protein for him after he leaves the gym in the morning and helps keep him full for at least a few hours. Hey, my man likes to eat! Just kidding, he is very active during the day at work so he needs lots of fuel. These muffins really will keep you full until lunch time.

I purchased all the ingredients at Sam's Club. Once I purchase everything needed for this meal it is enough to last 1 month. Total cost was $24. If you only eat this Mon-Fri for 4 weeks, that is $1.20 per day!  I usually purchase the Path of Life Kale and Quinoa mix at Sam's Club. If you don't have a Sam's Membership, that's ok. Per the manufacturers web site it is also sold at Publix and Wal-Mart. You can enter your zip code for store locator www.pathoflifebrand.com/store-locator/
 It really is worth the purchase, because it is easy to make and the mix can be used with lots of different meals.

Ingredients: Kale and Quinoa Ham Egg Muffins (makes 24 medium muffins or 48 mini muffins)
1 cup egg whites (equivalent to 12 egg whites)
1/2 package deli ham (i used Oscar Meyer smoked ham) diced into small pieces
1 bag Path of Life Kale and Quinoa mix


Get Cooking: Prep: 5-10 min Cook: 15-20 min (oven preheat 400 degrees F.)
The Kale and Quinoa cooks in the bag in the microwave for 4 min. Spray your muffin tin with cooking spray and place diced ham in tins. Spoon 1 TBS of cooked Kale and Quinoa mix onto ham. Pour egg white over mix to the top of tin. Place in oven and cook 15-20 or until eggs are firm. There is no need to season with salt as the Kale and Quinoa is pre-seasoned with sea salt and the ham provides great flavor.

I store the muffins in zip lock bags (3 medium muffins or 6 mini muffins per bag) and keep them in the fridge for up to a week. Each morning just pop the bag open and microwave for 30-45 sec. Don't worry about microwaving the muffins in the bag the super foods Kale and Quinoa counter act the plastic toxins and protect you from any worrisome carcinogens.

Like I said before, you can add anything to the muffins. I made 12 muffins that had ham and shredded cheese only. You could add peppers and mushrooms, or even spinich. If you dont have access to the Path of Life Kale and Quinoa mix, don't worry. Quinoa is very easy to make and it adds great fiber and protein to your meal.

Per 3 muffins:

calories 193
% Daily Value *
Total Fat 2 g	3 %
Saturated Fat 0 g	2 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 10 mg	3 %
Sodium 763 mg	32 %
Potassium 0 mg	0 %
Total Carbohydrate 6 g	2 %
Dietary Fiber 1 g	2 %
Sugars 0 g
Protein 31 g	62 %
Vitamin A	11 %
Vitamin C	15 %
Calcium	2 %
Iron	5 %

Cajun Chicken Alfredo with Zucchini Noodles

So it has a been a while since I put on my wordsmith apron and let you peak into what we are eating for dinner. The lack of posts are a culmination of reasons, the most predominant reason being, life. I still cook most nights of the week. I still look for a bargain anywhere I can find a deal. And most importantly, I love to try something new. At work almost everyday I ask everyone what they are making or what they have made for dinner. I do this not only for general conversation, but also to get tips and ideas from everyone else. There is no way that I would be able to plan an elaborate meal every night. I work full time, most weeks over time. I have an elementary aged child with homework every night. Spring sports are about to gear up, of which my husband is a coach. And I am a wife that likes to enjoy the company and down time of her spouse. What keeps me sane in our busy life is cooking easy, delicious, low budget meals!
With that being said most recipes that I try usually have limited ingredients, limited prep time, and limited cook time. At my house we love spicy foods. Our dog is even named Spicy (that was actually her name when we adopted her.) I find a lot of recipes on Pintrest and ultimately modify them depending on what ingredients I have on hand or to add the heat (remember, we like spicy foods).

In general I make two meals on Sunday nights, one for dinner and one for the next night. My husband always takes left overs for lunch so I try to cook a meal in advance. That way diner is ready when I get home (anywhere between 5:30-6pm). Also, my husband will start to warm dinner up when I am on my way home. This is easier in my household. We typically eat dinner by 6-630pm, complete homework, baths, and then I cook the next nights dinner around 7 or 8pm. Then its time to catch up on the DVR.

Now here is the reason that you have read this blog.... or if you are like me, you have bypassed the entire post and have gone straight to the recipe. Its ok, I understand.

Cajun Chicken Alfredo with Zucchini Pasta
(I have made this with Fettuccine noodles and it is as delicious, but I have a Vegetti that was getting dust on it, hence the Zucchini Pasta). We are currently trying to incorporate more vegetables and less carbohydrates into our dinner meals.

Ingredients (I shopped at Aldi and Sams for the meat, total cost for entire meal was about $8)
1 lbs chicken breast
3 medium Zuchinni/ or Fettuccine noodles if you prefer, but not both
1 cup grape tomatoes (halved)
1 jar Alfredo sauce
Cajun seasoning * or you can use: salt, pepper, cayenne pepper, garlic powder, onion powder, cumin*

1. Cut washed Zucchini in vegetable slicer. I have a Vegetti from the As Seen on TV section and it works great. Place sliced zucchini on paper towel and press to remove excess water.
2. Pound out your chicken into thin breasts (i used a rolling pin--- this helps the chicken cook faster and more evenly) and season chicken with Cajun seasoning. This amount depends on how spicy you want your chicken.
3. Cook chicken in oiled skillet over medium heat. Cook until well browned and then flip and repeat. (the darker, the more flavorful)
4. Remove chicken breasts from heat and add zucchini noodles and cut tomatoes. Saute in skillet while slicing cooked chicken.
5. Add jar of Alfredo sauce and sliced chicken. 
6. Simmer on low for 5 minutes
7. Enjoy your delicious dinner. 

The time to make this meal was less than 30 minutes. And did I mention that I cooked it all in one pot also! Now since this is tomorrows dinner, I set some aside for my husbands lunch and the rest will be ready when I get home tomorrow night.

My husband lunch for tomorrow

Zucchini noodles 

Chicken browning... make sure it gets lots of color for more flavor

Zucchini noodles and tomatoes soaking up the seasoning from the chicken

Add the Alfredo Sauce and Sliced chicken!