Green and Gold Egg Bake

Green and Gold Egg Bake
Healthy Pregnancy Cookbook
Brewer Pregnancy Diet
birthingnaturally.net

Estimated Servings of
Milk: 0
Eggs: 1
Protein: 0
Greens: 1
Grains: 0
Fruits & Veggies: 0
Green and Gold Egg Bake

NOTE: I liked this alright though the rest of the family didn't much care for it.
Ingredients

1 cup seasoned bread crumbs (divided)
20 oz frozen chopped spinach (thawed and squeezed dry)
3 cup small-curd cottage cheese
1/2 cup grated Romano or Parmesan Cheese
5 eggs

Procedure

1. Sprinkle 1/4 C bread crumbs into a greased 8 in square baking dish. Bake at 350 for 3-5 minutes or until golden brown.
2. In a bowl, combine the spinach, cottage cheese, romano cheese, three eggs and remaining crumbs. Spread over the baked crumbs. Beat remaining eggs, pour over spinach mixture.
3. Bake, uncovered at 350 for 45 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before serving.

Serves 8. Per Serving: Calories 145; Calories from fat 50(34%); Fat 6g; Carbohydrates 7g; Sugar 2g; Fiber 2g; Protein 17g

Best Ever Egg Salad

Best Ever Egg Salad
Ingredients:


6 large hardboiled eggs, peeled and coarsely chopped
3 tablespoons celery, finely chopped
1 tablespoon red onion, finely chopped
1 tablespoon parsley, chopped
2 tablespoons pimento-stuffed green olives, chopped (optional)
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper


Procedure:


Combine chopped eggs, celery, online, parsley and olives in a bowl. Mix in mayonnaise and mustard. Season with salt and pepper.

TIP: Add bacon to your egg salad sandwich for a savory twist.

German Pancakes

German Pancake

½ C. Margarine (1 stick)

6 Eggs

1tsp. Vanilla

1 C. Flour

1 C. Milk

¼ C. Sugar

Dash of salt

Place stick of butter in a 9x13 pan and place in the oven while oven preheats to 350 degrees.

Put remaining ingredients into the blender and mix well.

Remove the pan from the oven. By now the butter should be completely melted. Pour egg mixture into the pan and place back in the oven for approximately 15? minutes or till light golden brown.

Allow to cool long enough so that you do not burn your mouth then serve.

6 servings -  10.5g protein per serving

Oven-Baked French Toast

Oven-Baked French Toast

PREP TIME: 10 minutes plus refrigeration BAKE TIME: 18 minutes

9 cinnamon grahams, broken crosswise in half (18 squares)

3 eggs

¾ C. milk, fat free

1 tsp. powdered sugar

4 medium strawberries

PLACE graham crackers in 2 even layers in greased 9-inch square baking dish; set aside. Beat eggs and milk with wire whisk until well blended; pour over grahams. Cover; refrigerate 30 minutes.

PREHEAT oven to 350°F. Bake graham mixture, uncovered, 18 to 20 minutes, or until toothpick in center comes out clean. Let stand 5 minutes before serving.

SPRINKLE with powdered sugar. Serve with strawberries.

Makes 4 servings.

Make it easy:

Assemble as directed; cover and refrigerate up to 24 hours. When ready to serve, uncover and bake as directed.

Nutrition information per serving:

220 calories, 7 g total fat, 1.5g Saturated fat, 160 mg cholesterol, 240mg sodium, 32g carbohydrate, 1g dietary fiber, 15g sugars, 8g protein

Spinach Quiche

Spinach Quiche

2 Pie Crusts:

1 tsp. salt

2/3 C. shortening

7 Tbsp. cold water

2 C. flour

Filling:

20 oz. spinach, chopped

½ C. onion, Chopped

1 C. cheddar cheese, shredded

24 oz. Cottage Cheese

4 eggs

½ C. Parmesan Cheese

½ tsp. salt

¼ tsp. garlic powder

Grease 2 pie pans. Roll out your pie crusts and put the filling in both crusts. Bake at 350° for 1 hour.

Potato Salad

Potato Salad

4 C. cube potatoes, rinse (4-5 medium potatoes)

¼ C. onion

1 C. celery

4 hard cooked eggs, chopped

Approx. ¾ C. Mayo

Dry mustard, sprinkled

1 tsp. salt

Taco Quiche

Taco Quiche

1 lb. ground beef

¼ C. chopped onion

¼ C. chopped green pepper

1 envelope taco seasoning

1 C. (4 oz.) shredded cheddar cheese

½ C. biscuit mix

2 eggs, beaten

1 C. milk

In a large skillet, cook the beef, onion, green pepper, and taco seasoning over medium heat until meat is no longer pink; drain. Spread into a 9-in. greased pie plate. Sprinkle with cheese.

In a bowl, combine the biscuit mix, eggs, and milk; mix well. Pour over the cheese. Bake at 400° for 20-25 minutes or until knife inserted near the center comes out clean. Yield: 4-6 servings.

Clafoutis

Clafoutis (Kla-FOO-tee)

Modified by Laura Cannon from May 2009 Friend

“Here’s a yummy new breakfast to try. In France people eat it for dessert, but it’s also delicious for breakfast. You can make it with your favorite fruit, and it’s good either warn or cold.”

Laura’s note: With the right ingredients, this makes a healthy yet tasty breakfast or dessert. In my opinion, it tastes better chilled for a few hours as it tastes much like a custard. Double the recipe if you are using for breakfast (for 4 people) or if for dessert for more than 4-6 people.

4 eggs

1 ¾ C. milk (to make even creamier, add 1 ½ times the amount of milk powder to make

milk)

1/3 C. Whole Wheat Flour

1/3 C. Honey

¼ teaspoon salt

1 teaspoon almond or vanilla extract

½ C. fresh or frozen fruit of your choice (cherries, blueberries, raspberries, peaches,

strawberries, etc) Slice fruit if necessary

Place all ingredients except fruit into a blender or big bowl with a whisk. If in blender, blend on low speed for about 30 seconds. If whisking, whisk until all ingredients are mixed together. Then pour into a quiche dish or ovenproof glass dish. Put fruit on top (it will float to the top). Cook at 350°F for 45 minutes.