Chicken Sausage Sheet Pan Eggs

Chicken Sausage Sheet Pan Eggs

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Chicken Sausage Sheet Pan Eggs
Votes: 1
Rating: 5
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Course Breakfast
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Breakfast
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees.
  2. Generously coat a 9x13 sheet pan pan with non-stick spray. I used the Pampered Chef medium sheet pan.
  3. Cook your ground chicken sausage until cooked. Or you can use whatever protein you like.
  4. Mix all of your ingredients together.
  5. Pour in sheet pan.
  6. Bake for 45 minutes or until done.
Recipe Notes

Nutrition Facts
Chicken Sausage Sheet Pan Eggs
Amount Per Serving
Calories 108 Calories from Fat 41
% Daily Value*
Total Fat 4.5g 7%
Saturated Fat 1.3g 7%
Trans Fat 0g
Polyunsaturated Fat .6g
Monounsaturated Fat 1.2g
Cholesterol 153.3mg 51%
Sodium 386mg 16%
Potassium 46mg 1%
Total Carbohydrates .2g 0%
Dietary Fiber 0g 0%
Sugars .1g
Protein 15.1g 30%
Vitamin A 53.3%
Vitamin C 0%
Calcium 18.7%
Iron 2.7%
* Percent Daily Values are based on a 2000 calorie diet.

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Turkey Meatballs

Turkey Meatballs

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Turkey Meatballs
Votes: 1
Rating: 5
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Course Entree
Prep Time 10 minutes
Cook Time 30 minutes
Servings
meatballs
Ingredients
Meatballs
Course Entree
Prep Time 10 minutes
Cook Time 30 minutes
Servings
meatballs
Ingredients
Meatballs
Votes: 1
Rating: 5
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Instructions
Meatballs
  1. Heat Skillet to Medium Heat
  2. In large bowl mix ground turkey, onion, onion soup mix, and egg whites. Shape into 1 1/2-2 inch meatballs. Heat over medium heat in large non-stick skillet. Add meatballs and cook until browned on all sides. Do not crowd the skillet. If necessary work in batches.
  3. Once meatballs are cooked, add in 1 large can of cream of mushroom soup.
Sauce
  1. Melt butter in same skillet over medium low heat. Whisk in flour and cook for 2-3 minutes; whisking constantly. Whisk in beef broth, garlic powder, onion powder, Worcestershire sauce, cream and oregano in large skillet. Simmer for 15 minutes. Add meatballs to skillet and spoon sauce over meatballs. Sprinkle with fresh parsley.
  2. Serve over cauliflower rice or rice.
Recipe Notes

Four ways to keep your meatballs round!

  • Refrigerate – after rolling the meatballs store covered in the refrigerator for at least one hour or up to 24 hours.
  • Freeze – Place the meatballs on a cookie covered with parchment paper.  They can be close together but not touching. Place them in the freezer until frozen.  You can cook from frozen or transfer to freezer bags. They are good for up to three months.
  • Bake – Place on a cookie sheet and bake at 375 degrees for about 20 minutes or until cooked through.  This method works fairly well because the meatballs are not turned like on the stove top.
  • Simmer in liquid – drop into simmering broth until they are partially cooked.  When they float remove them to paper towels and then brown in a skillet or in the oven.

Nutrition Facts
Turkey Meatballs
Amount Per Serving
Calories 135 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.04g
Cholesterol 45mg 15%
Sodium 534mg 22%
Potassium 63mg 2%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 13g 26%
Vitamin A 3%
Vitamin C 2%
Calcium 4%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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Mexican Eggs

Mexican Eggs


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Mexican Eggs

Votes: 0
Rating: 0
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Course Breakfast
Cuisine Mexican
Keyword egg whites, protein

Prep Time 5 minutes
Cook Time 5 minutes

Servings
servings


Ingredients

Course Breakfast
Cuisine Mexican
Keyword egg whites, protein

Prep Time 5 minutes
Cook Time 5 minutes

Servings
servings


Ingredients

Votes: 0
Rating: 0
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Instructions
  1. Cook egg whites until cooked.

  2. Top with refried beans and cheese and microwave for 30 seconds to melt.


Recipe Notes

Nutrition Facts
Mexican Eggs
Amount Per Serving
Calories 120 Calories from Fat 43
% Daily Value*
Total Fat 4.8g 7%
Saturated Fat 3g 15%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 12.5mg 4%
Sodium 385mg 16%
Potassium 160mg 5%
Total Carbohydrates 5g 2%
Dietary Fiber 1.2g 5%
Sugars .2g
Protein 15g 30%
Vitamin A 3%
Vitamin C 0%
Calcium 10%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.


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Buffalo Chicken Casserole

Buffalo Chicken Casserole

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Buffalo Chicken Casserole
Votes: 0
Rating: 0
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Course Entree
Keyword casserole, chicken, spicy
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings (equal size)
Course Entree
Keyword casserole, chicken, spicy
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings (equal size)
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Preheat oven to 400 degrees and crease 9x13 pan and set aside.
  2. Boil chicken until soft and then shred with a fork.
  3. Cut squash in half and scrape the seeds out. microwave for approximately 8 minutes or until squash is able to be shredded.
  4. While squash is cooking, sauce the onion for 5-7 minutes, until softened and mostly cooked through.
  5. Shred the squash with a fork and place in a large bowl. Use clean towel and press any liquids out.
  6. Add the onion mixture to the bowl with the chicken, buffalo sauce, ranch, egg whites, garlic powder, salt and pepper. Stir well.
  7. Pour minute into greased pan.
  8. Bake at 400 degrees for 30-40 minutes.
  9. Cut into 12 equal parts and enjoy!
Recipe Notes

Nutrition Facts
Buffalo Chicken Casserole
Amount Per Serving
Calories 192 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 51mg 17%
Sodium 723mg 30%
Potassium 311mg 9%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 25g 50%
Vitamin A 9%
Vitamin C 7%
Calcium 17%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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Spinach Feta Wrap

Spinach Feta Wrap

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Spinach Feta Wrap
Votes: 0
Rating: 0
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Prep Time 5 minutes
Cook Time 10 minutes
Servings
person
Prep Time 5 minutes
Cook Time 10 minutes
Servings
person
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. On medium heat, coat a frying pan with cooking spray.
  2. When hot, add your egg whites, salt and pepper to taste and whisk roughly until fully cooked. Egg whites should form a patty when cooked.
  3. Add your fresh spinach and cover for 1-2 minutes, until wilted. Set aside.
  4. Lay open your tortilla shell and spread with laughing cow cheese wedge.
  5. Add your egg whites, wilted spinach, sun dried tomatoes and crumbled feta and wrap up, cut in half and serve.
  6. If making in a batch, allow the egg whites and spinach to cool completely before assembling. Wraps can be frozen.
Recipe Notes

Nutrition Facts
Spinach Feta Wrap
Amount Per Serving
Calories 274 Calories from Fat 46
% Daily Value*
Total Fat 5.1g 8%
Saturated Fat 5.3g 27%
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 7.5mg 3%
Sodium 817.3mg 34%
Potassium 150mg 4%
Total Carbohydrates 27.6g 9%
Dietary Fiber 14.2g 57%
Sugars 4.8g
Protein 24.8g 50%
Vitamin A 45.3%
Vitamin C 12.7%
Calcium 22%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.

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