Mini Vegetable Frittatas
5 eggs
2 Tbsp low-fat milk
1 cup diced tomato
2 oz. goat cheese, crumbled
2 cups chopped broccoli, fresh (or frozen and thawed)
salt and pepper to taste
Mix eggs and milk in a bowl. Add crumbled goat cheese and chopped vegetables. Season with salt and pepper.
Spoon mixture into muffin tins coated with cooking spray.
Baked at 350 degrees for about 15 minutes or until "set" and golden on top.
Pulled Barbeque Chicken
4 boneless, skinless chicken breast
Dash salt
Dash pepper
14 Tbsp (about a half bottle) KC Masterpiece Classic Blend BBQ Sauce
Place chicken breasts, salt and pepper in a large pot of water and boil until fully cooked through.
Pull the cooked meat apart to shred thickly
Place pulled chicken in a large skillet, add sauce.
Broccoli Quiche
1 cup egg substitute
1/4 cup fat free half and half
1/4 cup skim milk
3 oz low fat swiss cheese
1 large stalk broccoli
1/2 cup canned mushrooms
Preheat oven to 400*F. Steam and chop broccoli.
Add broccoli and mushrooms to cake pan
Mix egg substitute with half and half and skim milk.
Pour egg mixture over broccoli.
Sprinkle with cheese.
Bake in 400*F oven approximately 40 minutes.
Cheese 'n' Chili Dip
16 ounces Velveeta Cheese Product, 2% (half of a 32 oz package)
1 - 15 ounce can of Turkey Chili with NO BEANS, 98% Fat Free
Cut cheese into 1/2-inch cubes and place into a microwave-safe container, add chili mixing together. Microwave on high for approximately 2 minutes, stir well. Microwave one minute or until cheese is melted.