Protein Packed Cheesy Mexican Quinoa Bites

Ingredients
1 cup leftover Mexican Tricolor Quinoa (see recipe)
1/2 cup Sharp Shredded Cheese
2 Large Eggs

Preheat oven (this is the one I use) to 400°

Lightly beat the eggs in a bowl and then add the remaining ingredients.  Spray a 12 cup mini muffin pan and divide mixture evenly.  Bake for 10 to 15 minutes or until tops are lightly golden.

Garnish some green onion, a little pico de gallo and some plain greek yogurt.

These are super tasty and packed with protein!

Mini Beef & Mushroom Quiche

Ingredients

4 Large Eggs (beaten with 1/2 tsp. Sea Salt)

1/2 cup leftover Creamy Beef Stroganoff (see recipe)

2 Large Baby Portobellos (chopped)

1/4 cup Diced Onion

1 tbsp. Sour Cream (I use full fat)

2 slices Provolone Cheese (diced)

Salt & Pepper to taste

Nonstick Canola spray

Preheat toaster oven to 375°

Heat a small skillet sprayed with the nonstick spray.  Add mushrooms and onions and saute for 3 to 5 minutes until softened. (You want onions to still have a little bite to them.) Add the leftover stroganoff and sour cream.  Stir until everything is combined and season to taste.  Turn off the heat and set aside to cool.  Meanwhile beat your eggs with the salt.  Prepare a 12 cup mini muffin pan with nonstick spray.  Once the stroganoff mixture has cooled add it to the eggs, along with the provolone cheese.  Stir everything together and ladle into the muffin pan.  Bake for 15 to 20 minutes, until completely set.

Enjoy by itself or with a little tomato salad!

Makes 12 to 14 mini muffins

Spinach Florentine Quiche

Ingredients

5 eggs (beaten)
2 cups Fresh Spinach (chopped)
1/2 cup Onion (diced)
1/4 tsp. Parsley (chopped) *optional
1/2 cup Serrano Ham (chopped) about 2 slices
1/8 tsp. Garlic Powder
1 tbsp. Parmesan Cheese
1/3 cup Shredded Italian Cheese blend
1 tbsp. Light Butter
6 Mission Whole Wheat Low Carb Tortillas (fajita size)
Salt and Pepper to taste

Preheat toaster oven to 375°

Melt your butter in a skillet and add the onions, saute for 2 minutes, then add spinach, ham and garlic powder.  Saute for another 2 minutes then turn off the heat and add the parsley.  While this mixture cools lets get the eggs and tortillas ready.
Spray a 6 cup muffin pan with Olive oil spray.  Cut out circles from the tortillas using a 4 inch cookie cutter.  Push the tortillas into each cup.  Add the cooled spinach mixture to the eggs.  Add the cheeses and season with salt and pepper.  Fill each cup to the top and bake for 25 to 30 minutes.
If you're avoiding carbs all together you can make this without the tortilla crust and it would be just as good.

Makes 3 to 6 servings*

*Depending on your pouch capacity.

Crab, Spinach & Artichoke Stuffed Mushrooms

Ingredients

12 oz. Imitation Crab
2 Tbsp. Miracle Whip Light
2 Tbsp. Reduced Fat Sour Cream
4 oz. Reduced Fat Cream Cheese (softened)
1 pkg. Baby Spinach
1 can Artichoke Hearts (rinsed)
2 cloves Garlic (minced)
1/4 cup Parmesan Cheese
1/2 cup Italian Blend Shredded Cheese
1/2 cup Italian seasoned Panko Bread Crumbs
2 Tbsp. Olive Oil
24 Big Baby Portobello Mushrooms (Crimini)
Salt and Pepper to taste

Preheat oven to 375°

First stem and clean your mushrooms with a damp cloth (DO NOT RINSE THEM UNDER WATER). Chop stems finely and saute them in 1 Tbsp. of olive, once they have softened season to taste with salt and pepper. Chop your baby spinach and add to mushrooms, add the additional Tbsp. of olive oil if needed. Add garlic when spinach is wilted, cook for an additional 2 minutes. Take off the heat and let it cool.
Now in a big bowl add Miracle Whip, Sour Cream, Cream Cheese and Parmesan cheese. Stir to combine. Chop up the imitation crab meat and add to cheese mixture. Gently stir to combine, add the cooled mushroom and spinach mixture. Chop the artichoke hearts pretty finely and add to the crab mixture. Add the shredded cheese and bread crumbs and mix. Season with salt and pepper to taste.
Spray baking sheet with nonstick spray.
Stuff your mushrooms with a heaping tablespoonful of crab mixture. Bake at 375° for 30 to 35 minutes.

If you have left over stuffing (like I did) just make it into a pattie and sauté it in a little olive oil, like a crab cake. Super yummy!