Kims Tex Mex Egg Cups South Beach Diet Friendly Recipes

Steps:

• Spray muffin pans with non-stick cooking stray (Such as Pam).
• Preheat oven to 350°F.
• In a large mixing bowl, beat eggs with a whisk.
• Add cottage cheese, Monetery Jack cheese, green chiles, salt and pepper.
• Mix until well blended.
• Add chicken and stir until combined.
• Spoon 1/4 cup of egg mixture into each cup.
• Bake for 20 minutes or until done.
• Take a knife and loosen the cups from the pan.
• Turn egg cups out onto a wire rack and let cool slightly before serving.
• Eat eggs warm out of the oven, or refrigerate for later use.
• EGGS DO NOT FREEZE WELL! Eggs become spongy and wet when frozen!

Steps:

• Preheat oven to 250 degrees.
• Mix ricotta and cream cheese until creamy.
• Add sugar substitute, eggs, half-and-half, and vanilla.
• Beat until well blended.
• Transfer into ramekins.
• Place into larger baking dish and add hot water to depth of 1 inch.
• Bake until set (approx 45 mins).
• Remove and cool.
• Serve chiled or at room temperature.
• Sprinkle with cinnamon.

Steps:

• Preheat oven to 375°F.
• Stir together mayonnaise and mustard.
• Add spices (withhold dill and sprinkle on top later for a more professional presentation).
• Arrange salmon on a baking sheet or pan.
• Coat with sauce (add dill here if you've withheld it).
• Bake for 30-40 minutes (salmon flakes when done).
• Optional: When serving, spoon remaining sauce back over fish for a saucier version.

Steps:

• In large bowl, combine flours and salt.
• In small bowl, whisk together apple juice, 1/2 c water, egg, and 2 tsp of margarine. Whisk into flour mixture until smooth batter.
• Melt 1 tsp of remaining margarine in 8" nonstick skillet coated with cooking spray over medium heat. Pour 3 Tbs of batter into skillet and tilt to coat the bottom with thin layer of batter. (If too thick, add 1-2 Tbs water).
• Cook the first side for 1 min or until lightly browned. Turn and cook the second side for 30-60 seconds. Slide crepe onto plate. Cover with foil to keep warm. Continue making crepes in same fashion, adding the last teaspoon of margarine to pan after making the second crepe.
• Place crepe on plate, attractive side down. Arrange 1/4 c of cheese and 1/2 c cherries in a line in the center of crepe and fold in quarters. Repeat with remaining ingredients to make 4 crepes.
• Drizzle with syrup.

Steps:

• Chop the chicken breasts into 1/2 in cubes and sprinkle with the dry spices and mix well to coat.
• In a large, heavy bottomed soup pot, brown the coated chicken in hot oil 3-5 minutes, stirring often. Add the onion and garlic and mix well. Cook an additional 3-5 minutes until chicken is cooked through.
• Add the can of tomatoes and stir. Then add the jar of salsa and stir again. When this mixture begins to boil add the containers of chicken broth. Stir and bring to a boil.
• Add the beans, frozen corn and green beans. Note: may need to break the beans so they are bite sized (about 1/2 inch each).
• Bring to a boil again and reduce heat to simmer. Cook an additional 10-15 minutes until the beans and corn are tender.
• If rice is desired, cook separately according to package directions and add 1/4 cup to each bowl when serving.
• Garnish with chopped cilantro.
• Note: Omit corn and rice if you're on the South Beach Diet and increase beans to 2 cans. Also consider adding jicama for fiber and a lovely crunchy texture.

Steps:

• Microwave spinach on high for 2.5 minutes.
• Put 12 baking cups in a muffin pan.
• Spray cups with non-stick cooking spray.
• Combine all ingredients and mix well.
• Spread into muffin cups evenly.
• Bake for 20 minutes at 350 degrees.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar substitute and cocoa; beat until stiff peaks form, and mixture becomes glossy.
• Optional - Fold in nuts.
• Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.
• Cool completely and store in an airtight container.

Steps:

• Brown and drain ground beef. Chop spinach fine, grate 1/2 of 1 zucchini, mince garlic clove and add all three to beef. Add one jar spagehetti sauce and cook untill veggies are done. Add second jar and then turn off heat. Slice remaining zucchini lengthwise into 1/4 inch slices. Combine ricotta cheese, egg and parsley in a seperate bowl, set aside.
• Preheat oven to 400 degrees. Pour about 2 cups of the sauce you have just prepared into the bottom of a 9x13 pan (I prefer a glass pan).
• Layer 1/2 of the zucchini slices over sauce;.
• Spread 1/2 of the ricotta mixture on zucchini slices;.
• Sprinkle 1/2 of the mozzarella and parmesean cheeses over ricotta;.
• Spread 2 cups sauce over this.
• Repeat steps 3 - 6 using remaining ingredients.
• Cover with foil and place on foil lined cookie sheet to catch any drips.
• Bake 1 hour at 400 degrees. Can remove foil and cook an additional 10 minutes, if desired.

Steps:

• Whole wheat bread crumbs:.
• Use 2 slices whole wheat bread, toast them until lightly brown, then pulse in a food processor. Set aside.
• Preheat oven to 400 degrees F.
• Pound the chicken breasts to a 1/2 inch thickness and cut them into 12 pieces.
• In a medium bowl, stir bread crumbs, Parmesan cheese, almonds, parsley, garlic, salt, thyme and pepper until mixed.
• Pour oil onto a plate.
• Dip the chicken into the oil and then into the bread crumb mixture to coat.
• Place chicken on a cookie sheet.
• Bake for 20 minutes or until juices run clear when the thickest part of the chicken is pierced with the tip of a knife. (Do not turn chicken over).
• Serve immediately. Nutrition facts per serving 383 calories, 16 g total fat, 4 g saturated fat, 15 g carbs, 1 g fiber, 41 g protein.

Steps:

• Preheat oven to 350 degrees.
• Pre- Cook Bacon for 5-10 minutes.
• Using a muffin/cupcake pan, line the holes with a slice of bacon, pressing the bacon around the sides of the hole, not on the bottom.
• Crack one egg into each hole.
• Sprinkle with salt and pepper and cheese if desired.
• Bake at 350 degrees for 20 minutes or until the egg is the doneness you like.
• These bacon and egg cups should pop right out of the pan.

Steps:

• Blend.
• Chill.
• Serve.

Steps:

• Preheat oven to 350°F.
• Coat a 6 cup non-stick muffin pan with cooking spray or line with paper baking cups.
• In a medium non-stick skillet, cook the sausage, peppers, and onions for 5 minutes, or until sausage is no longer pink.
• Spoon mixture and cool slightly.
• Stir in eggs and mushrooms.
• Evenly divide mixture into 6 muffin cups; Sprinkle with cheese.
• Bake for 20 minutes, or until egg is set.