Ruth’s Banana Muffin Recipe

Quiche Muffins

Quiche Muffins

Quiche Muffins are going to be your new weekday BFF: Break-fast Friend. You can even make a big batch and freeze them; they reheat in just a few minutes, in the oven or microwave. You can also leave out the crust in case you're watching carbs.

Course Breakfast

Cuisine American, French

Keyword eggs, quiche

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 24 servings

Calories 195 kcal

Ingredients

• 12 eggs lightly beaten
• 1 cup milk
• Salt and freshly ground black pepper
• 1 box refrigerated pie crust (2 crusts)
• 8 ounces diced cooked ham
• 8 ounces shredded cheddar cheese
• 2 scallions thinly sliced

Instructions

1. Preheat oven to 375 degrees. Coat two muffin tins with nonstick spray. In a large bowl, whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 
2. Open and unroll one pie crust. With a 3-inch biscuit cutter, cut 12 rounds (or cut as many as you can and re-roll to cut additional. One crust will yield 12 3-inch crusts). Repeat with second crust and press into prepared muffin tins.
3. Place one tablespoon each ham and cheese into each muffin. Divide scallions evenly among all muffin cups. Pour egg mixture evenly over all 24 cups, filling to within 1/4 inch of the top. 
4. Bake at 375 degrees or until golden brown, about 25 to 30 minutes (remove a few to check that the crust is cooked completely on the bottom). Cool slightly and serve warm.

To freeze the muffins:

1. Cool and transfer to a single layer on a plate. Freeze until solid, at least 30 minutes, then transfer to a freezer-safe bag. Freeze up to 2 months.

To reheat the muffins:

1. Preheat oven to 400 degrees. Bake them straight from the freezer, about 5 to 10 minutes.

   
   

   **Recipe from Culinary Hill website - https://www.culinaryhill.com/quiche-muffins/

Shrimp, Okra and Tomatoes

Sauté in pan til onion is translucent:  

2 Tbsp oil

1 clove garlic, crushed

1 small onion, diced

2 c okra, sliced

Add and sauté for 3-4 more minutes:

4 Tbsp Italian dressing

1-2 tomatoes, diced (or 1/2-2/3 of 14 oz can)

9-10 jumbo shrimp, cut in thirds

Serve over rice.

Bean Salad

In a large bowl combine:

  1 can green bean (drained)
  1 can yellow beans (drained)
  1 can kidney beans (drained & rinsed)
  1 can chick peas (drained)
  1 green pepper, diced
  1 onion, diced





Mix & pour over vegetables:
  3/4 c sugar
  1/2 c vinegar
  1 tsp salt
  1/2 c canola oil

Chill overnight.

Chicken Fajitas

Ingredients
Serves 4

1 lb / 453 gr chicken breast, sliced into thin strips
2 tablespoons chopped cilantro (or parsley)
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon sweet paprika
½ teaspoon ground cumin
1 garlic clove, minced
1 teaspoon fine grain salt, divided
2 tablespoons olive oil, divided
Juice of half lime
2 bell peppers, thinly sliced
1 onion, sliced thin

Directions

In a large bowl combine chicken, cilantro, oregano, chili powder, sweet paprika, cumin, garlic, and salt. Toss until chicken is coated and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. 
Add the peppers in a single layer. Try to get them a little charred underneath before you move them around. Once they’ve begun to brown, add sliced onion, and ½ teaspoon of salt. Wait again for some color to develop before you move them. 
When peppers are nicely charred in spots and onions have softened and sweetened, scrape mixture onto a plate to clear the skillet. 
Return skillet to the burner and heat remaining 1 tablespoon of olive oil.
When sizzling, spread chicken strips in as much of a single layer as you can. Wait until they brown underneath to move them. Saute' strips, regularly pausing so that they can get some color, until cooked through, about 6 minutes.
Add pepper mixture to the skillet along with the lime juice.
Heat again until everything is sizzling.
Sprinkle with a bit of chopped fresh cilantro and serve immediately.

Nutrition facts

One serving yields 270 calories, 11 grams of fat, 5 grams of carbs, and 36 grams of protein.

Recipe credits: https://www.theironyou.com/2015/10/20-minute-skillet-chicken-fajitas.html