Mini Quiches

Fast and easy does it for me! And healthy is way up there on the list nowadays, too. I make these every couple of weeks with whatever I have in the fridge and freezer---you can use just about anything. I keep a few in the fridge to throw in my lunch bag--they're great at room temp; freeze the rest and take out as needed. They also make a quick breakfast or a good protein snack any time. Southwestern style seems to be my go-to variety, but maybe because I tend to always have those add-in's on hand; every variation I've made is delicious. Another combination not mentioned here is when I throw in left-over breakfast potatoes, center-cut bacon crumbles, tomatoes, a little onion, and whatever cheese I have on hand. Just look for whatever dibs and dabs you have left over and give it a go. Your lunch box or late-night snack monster will be so glad you did.

Kippy's Mini Quiches

(A filling foods WeWa recipe that is definitely NOT only for WeWa)

Start with: 1 c egg substitute or 4 large eggs and add-in choices such as:

• SPINACH QUICHE: 1 (10 oz) package chopped frozen spinach (squeezed dry); 3/4 c FF or soy cheddar cheese, shredded; 1/4 c diced red/green peppers; 1/4 c onions
• QUICHE LORRAINE: 1/2 c Canadian bacon, chopped, cooked until crispy; 1/2 c FF cottage cheese; 1/2 c FF or soy swiss cheese, shredded; 1/4 c roasted peppers; dash of ground nutmeg
• CHEDDAR BROCCOLI: 1/4 c chopped onion; 1 (10 oz) package frozen chopped broccoli (squeezed dry); 1 c FF cottage cheese; 1/2 c FF or soy cheddar flavored cheese, shredded
• SOUTHWESTERN: 1 c FF cottage cheese; 1 small can green chiles; 1/2 c black beans or Mexi-corn

PREPARATION:

Preheat oven to 350* F. Spray the cups of your 12-cup muffin tin or stone with cooking spray. Beat the eggs or egg substitute; fold in the add-ins. Season with salt and pepper to taste. Fill the foil cups with the mixture. Bake at 350* F for 20 minutes, testing so that a knife inserted in the middle comes out clean. Remove from cups to serve.

Note: these are freezable, microwaveable, portable, full of protein (and fiber when veggies are used), and contain no artifical sweeteners.

Holiday Breakfasts

Don't you love weekends and holidays when you don't have to get up early and go to work? It means more time for breakfast! Possibly my favorite meal of the day, at least right up there with lunch, dinner, and snacks. Today being a no-work day gave me the chance to make my famous tah-dah Breakfast Potatoes. At least, they're famous to Lucy and me. She sometimes sits up like a little doggy and begs for them (homage to Joni and how she used to make babies and toddlers Nora and Mad beg for things----disgusting). My bfast menu for today was a 3-egg omelet (actually 1 egg and 1/4 cup egg beaters since the eggs are running low; I prefer 1 whole egg and 2 whites) stuffed with sauteed mushrooms, sauteed spinach, fresh tomatoes, and fat-free sharp cheddar cheese---yeah, I know, I know, fat-free cheese is a tool of the devil, but Lifetime from Whole Paycheck is at least edible and using it keeps me from having to count any Weight Watchers points for this opulent breakfast, so well worth it for me---Breakfast Potatoes to die for; canadian bacon; and a steaming hot cup o' joe straight from the coffee press. Not working is most civilized. Lucy slept too late for an omelet, but I fried up an egg and toasted a bagel for the little Princess. The kid is a good eater, albeit a veghead. I'm going to try to show both the omelet and the potatoes in their skillets, and a finale of my plate. After that, I could be found with my head on my plate and eyes rolled back in my head----like Randy used to do after a big bowl of ice cream! p.s. The gilding of the lily on the omelet is A-1 sauce: You can take the girl out of the country, but....