QUICHE CUPCAKES

If you need something quick and easy *and low carb* that you can make ahead for breakfast, give this a try! It’s a favorite in my home and you can change-up the ingredients! I’ll use whatever I have on hand! Spinach, bell peppers, mushrooms, bacon, sausage and extra cheese, go wild! 😁😁

Ingredients

  • 3 eggs
  • 3 egg whites
  • 3 cups baby spinach
  • 1/4 cup onion, chopped
  • 1 tsp garlic minced
  • 1/4 cup milk
  • 12 slices deli ham or turkey
  • salt and pepper to taste
  • 1/3 cup shredded mozzarella cheese (cheddar is yum too!)

Directions

1. Preheat the oven to 375F and spray a muffin tin with non fat cooking spray.
2. Spray a saute pan with cooking spray and saute the onions until they become translucent. Add the spinach and garlic and continue to saute until wilted. Remove from heat.
3. In a large mixing bowl, whisk together the whole eggs, egg whites, milk, salt, and pepper until frothy. Stir in the spinach mixture and cheese.

4. Push the ham into each muffin hole by gently pressing it in the bottom so the ham creates the crust for the quiche. Try to make sure the ham isn’t sticking to far over the edge or it will burn during cooking.

5. Pour the egg mixture into each muffin hole and cook for 20 minutes or until the egg is cooked through and becomes fluffy.

6. These are great warm or cold and will keep well in an airtight container in the refrigerator.

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HAPPY THANKSGIVING!!

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Season’s greetings to all! Sorry for my absence but I’ve been totally swamped! So much has happened recently and now my mom is visiting with my family and we’ve been having a great time! But my most favorite thing is cooking with her! I just pulled out my recipes to get ready for the big day and I thought I should share my favorite spicy turkey  recipe.

I’ve collaborated with MyFridgeFood and here’s the link with detailed instructions and pics! Cajun Spicy Turkey

Have a wonderful Thanksgiving and I can’t wait to see what you guys cook up wherever you are! 🍗🍗🍗

SPICY TURKEY FARFALLE

Spicy turkey farfalle is a huge favorite in my family. It’s quick and easy to prepare, spicy and cheesy and goes nicely with some crusty garlic bread! My 4 year old son calls this dish butterfly wings and sausage 🙂

INGREDIENTS:

1 t extra virgin olive oil
1 cup chopped onion
13 oz Smoked Turkey Sausage, sliced (I used Hillshire Farms)
2 cloves garlic, minced
2 ¼ cups low sodium fat free chicken broth
10 oz can Ro-Tel tomatoes & green chiles, original (you can reduce by half and add diced tomatoes if you can’t handle spicy)
½ cup fat free half and half ( I use regular milk)
½ t salt
½ t black pepper
10 oz uncooked wheat pasta (I used farfalle/bowties)
4 oz reduced fat Pepper jack cheese, shredded (I used Cabot 50%)
4 oz shredded mozzarella
2 medium scallions, diced

DIRECTIONS:

In a large skillet or sauté pan (oven-safe if you have it – I don’t!), add the olive oil and bring over medium heat.

Add the onions and sausage to the pan and cook for 5-6 minutes until sausage is browned and onions are tender.

Add the garlic and stir. Continue to cook for another 30 seconds until fragrant.

Add the broth, Ro-Tel, half and half, salt and pepper and mix together.

Add the uncooked pasta and stir together until the liquid covers the pasta.

Cover the skillet and bring the mixture to a boil. Reduce the heat to medium-low and keep covered. Simmer for 15 minutes or until the pasta is cooked.

Set your oven to broil and make sure one of your oven racks is in the top 1/3 of the oven. Remove the pan from the heat and mix in half of the shredded cheeses. If your skillet is oven-safe, you may continue to use it in the following steps. If it isn’t (mine isn’t) or you aren’t sure, transfer the pasta into a baking dish. I used a 7×11 dish but you can certainly use a 9×13.

Sprinkle the remaining shredded cheese over the top of the pasta and follow it with the sliced scallions. Place the dish in the top 1/3 of the oven and broil for a few minutes until the cheese is melted and beginning to brown (keep checking because broiling can happen really fast!).

Serve with garlic bread and maybe some wine, if you’re fancy 🙂

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SPICY CAJUN TURKEY

*Walks into TA (Turkey Anonymous) meeting*….

“Hello everyone, my name is Natasha and I am a turkey-holic…”

It’s so true and this is by far the best turkey recipe I have, give it a try and let your mouth and tummy thank you! You’re welcome!

Ingredients

2 tablespoons Worcestershire sauce

1 tablespoon concentrated liquid crab and shrimp boil (recommended: Zatarian’s)

1/4 cup apple cider

3/4 cup honey

1 (12-ounce) bottle beer

1 tablespoon salt

1 tablespoon ground allspice

1/2 cup Creole seasoning

1/4 teaspoon cayenne

1/2 cup olive oil

1/4 cup finely minced garlic

1 (10 to 12-pound) turkey, rinsed well inside and out, patted dry

4 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 to 2 cups chicken broth, as needed for bottom of roasting pan

2 lemons and 1 onion quartered, rosemary for stuffing

Directions

Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.

Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.

Season the injected turkey well both inside and out with the kosher salt and black pepper, stuff the lemon, onion and rosemary into the cavity. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.)

When the turkey is done, remove from oven and set aside to rest at least 20 minutes before carving.