Breakfast of Champions

I am the queen of running late in the mornings. It's the only time I feel that being late is acceptable because honestly, mornings are the worst. So, I found this recipe on the Skinny Ms. Pinterest page and tweaked it just a tad for my own tastes. It's healthy, and delicious! The best part is that it's all protein, so it sticks with me until lunch.

I love this so much, that I had to share. It takes two seconds to throw together and I can reheat it at work. Yes, I eat at work because it would require me to get up 10 minutes earlier to eat breakfast at home. Sleep is far too valuable.

Egg, Spinach & Feta Cups
Serves 4

1 whole egg
8 egg whites (I normally use the carton egg whites for convenience)
1/4 cup reduced fat feta
2 cups fresh baby spinach, torn in pieces
Kosher salt, to taste
Pepper, to taste

Use non-stick spray inside 4 ramekins. Layer the spinach on the bottom of each. Beat together all other ingredients. Pour into ramekins and bake at 350 degrees for about 20-22 minutes.
*They will puff up while baking and then deflate a little after.

89 calories per serving and low carb! Can't beat it!

Enjoy!!!!

Spinach & Goat Cheese Pasta

In case you haven't noticed, I LOVE goat cheese. I could eat it on just about anything. I love finding and creating new recipes to incorporate it! So, here's my latest creation and it is super easy and deeeeeeelish.

 

Serves 4

Ingredients:

1 bag fresh baby spinach

1 tablespoon extra virgin olive oil

2 cloves garlic, from press or finely minced

4 ounces goat cheese

8 ounces fettuccine noodles (I used Fiber Gourmet www.fibergourmet.com)

Fresh black pepper

Kosher salt

Boil noodles according to package directions, with kosher salt in water, and drain. Meanwhile, heat olive oil and garlic in large pan. Once garlic is softer, add spinach. Cover with lid and then stir after 1 minute. Replace lid and cook for 2 more minutes. 

Once spinach is cooked add noodles and goat cheese. Will be easier to incorporate goat cheese if added in chunks or crumbles. Add pepper. Toss all together and enjoy! 

**I often make this same recipe with wheat noodles and/or with broccoli. It's delicious that way too!

Pesto & Goat Cheese Pinwheels

I love to cook for people and I always love new recipes. I found a pinwheel recipe and decided to put some of my favorite ingredients in it instead! I also make a pizza with these ingredients (plus a few extra) that is my absolute favorite!

Ingredients

• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 4 Tablespoons Pesto 
• 2 oz Goat Cheese, crumbled
• 6 (or more according to taste) Kalamata Olives, diced
• 1/4 cup shredded Mozzarella
  

Directions

• Heat oven to 350°F.
• Unroll crescent rolls; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal.
• Spread pesto over each rectangle to edges. Sprinkle each with goat cheese, olives and mozzarella.
• Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.

Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.  Yield: 16 appetizers.

Chicken & Spinach Pasta Bake 

(my lightened up version from www.savingmoneyli...) 

Serves 8 (generous portions)
326 Calories per serving

8 oz uncooked Ronzoni wheat penne
3/4 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) container 1/3 less fat Philadelphia chive & onion cream cheese
1 t salt, ½ t pepper
1½ c reduced fat shredded mozzarella cheese

Prepare pasta according to pkg directions. Spray cooking spray and then spread oil on bottom of 9x13 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
Drain chopped spinach well. Stir in pasta, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.