Egg Cupcakes (mini quiche)

Easy portable lunch or breakfast for your toddler on the run.


Bread (enough to fill muffin tins, cut into circles with a glass)
3 eggs
1/4 c milk
1/2 c grated cheese
and whatever veggies you like
cooking spray
s and p to taste

preheat oven to 350
~Spray your muffin tin with cooking spray, add the bread and push down.. Mix the eggs, milk, salt and pepper, set aside.. Layer the veggies and cheese inside the muffin tin.. Pour over the egg mixture.. Bake for 10-15 min or until brown.


Double Chocolate Pumpkin Muffins

Pumpkin is so good for you.. It has a lot of vitman A and it is a veggie.. We all like to sneak veggies in when we can.. These turned out so moist and yummy, that there are only 4 left in the container and it made 16 regular size muffins..  This recipe was found on pintrest and was written by Jessica Sanders.. I have changed it a little, but will give her credit for putting the bug in my ear..


-1/4 cup canola oil
-1 cup flour
-cooking spray
-1/3 cup unsweetened cocoa powder
-1 tsp ground cinnamon
-1 tsp pumpkin pie spice
-1 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-1 cup granulated sugar
-2 eggs
-1 (15 ounce) can pumpkin puree
1 tsp pure vanilla extract
-1/2 cup chocolate chips

  1. Adjust a rack to the center of your oven. Preheat oven to 350. Lightly spray a muffin tin or if you prefer muffin papers.
  2. In a large bowl, whisk together the flour, cocoa powder, spices, baking powder, baking soda, and salt. In a separate large bowl, whisk together the oil, sugar, eggs, pumpkin, and vanilla. Whisk flour mixture into the pumpkin mixture until well combined, add chocolate chips. Use a spoon to  fill the  muffin tin with the batter.
  3. Bake until a toothpick inserted into the center of a muffin comes out clean – about 18-20 minutes. Cool muffins in the pan on a cooling rack

Shrimp and Couscous Paella

I found this recipe on pintrest and I have to give all credit to the blog “KITCHEN SIMPLICITY”.. This recipe is super easy and only took about 20 minutes to prepare..  Paella is something that takes a long time to cook and we LOVE it, so when I saw this recipe I was so excited.. I made it with cooked shrimp which saved a little time, but not to much as shrimp only take a few minutes to cook..


  • 1 red bell pepper, chopped (I didn’t have a red pepper so I threw in some quatered cherry tomatoes)
  • 6 green onions, chopped (I just used a regualr cooking onion)
  • 4 garlic cloves, minced
  • 3.5 cups chicken or vegetable broth (2-14.5 oz cans)
  • 2 teaspoons ground coriander (optional)
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1 pound large shrimp, uncooked
  • 2 cups couscous (I used whole wheat, to amp up the nutrients)
  • 2 cups frozen peas, thawed
  • 1 tablespoon butter
  • sliced almonds, to garnish
  • fresh parsley, to garnish (optional)


    1. In a large nonstick skillet saute red pepper in a small amount of oil until softened. Add onions and garlic and cook for 1 minute.
  • Stir in broth and seasonings. Bring to a boil. Add shrimp and cook for 2-3 minutes, just until shrimp turn pink.
  • Making sure broth is at a simmer, stir in couscous, peas and butter. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley to serve.


Serves: 6

*If using cooked shrimp: add to broth and bring to a boil, just to heat through, before adding couscous. And, if you”re like me and forget to thaw the peas you can add them along with the shrimp. 🙂

Mexican inspired Coucous

So, tonight is Monday, which means I always try to do a meatless meal.. We have regained a love of couscous, so I am trying to incorporate it into a couple of meals a week.. We really love our black beans in this house, even so much that my 2 year old ate the cold.. We I think of beans it always leads me to a Mexican or Tex -Mex theme.. So after browsing the net I came up with this recipe.. I hope that you will try it sometime as your Meatless Monday meal..


1c uncooked couscous, cook using the directions on box
1 can diced tomatoes
1 can black bean, drained and rinsed
1 red bell pepper, chopped
1 green pepper, chopped
1 medium onion, chopped
1-2 cloves of garlic, minced
1 tsp chili powder
1/2 tsp cumin
salt and pepper to taste

In a large frying pan, saute the vegetables, garlic and spices.. Saute until just tender.. Add the tomatoes and beans.. Simmer until vegetables are tender.. Mix in the couscous, until it all comes together.. Serve right away with your choice of toppings (cheese, sour cream and green onions)

Enjoy and try to make every Monday Meatless 🙂

Quinoa and Black Bean Loaf

I am trying to get back on the band wagon with Meatless Monday.. I really enjoy beans and so does the rest of the family.. But I am trying to stay away from beans and rice with veggies or chilis.. I want to try to be more inventive with vegetarian meals.. So I came across this recipe on the “Happy Herbivore” blog and thought that I would give it a try.. I added Zucchini 🙂

Here is the recipe:

1 15oz can of black beans mashed with a fork
1 onion, diced 
2 cloves of garlic, minced
1 carrot, grated 
2 celery stalks, minced
1c mushrooms, roughly chopped
1 zucchini, grated
1c cooked Quinoa
1tbsp italian seasoning
2tbsp ketchup
2tbsp soy sauce.. The recipe called for Tamari, but I didn’t have any.

Preheat your oven to 350.. Cook the quinoa (2 c water, bring to boil add 1 c of rinsed quinoa.. Bring the heat down to med and let simmer, until liquid is gone). Spray a loaf pan with cooking spray.. Mix all the ingredients together and pack firmly in the loaf pan.. Cook for 45min-1hr or until brown.. Let sit for 15-20min before serving.. 

We had this with mashed califlower and potatoes and steamed brussel sprouts.

Turkey Stuffed Peppers

SkinnyTaste has yet to let me down.. So tonight I am try yet again one of Gina’s recipes.. It is a lighter version of stuffed peppers by using ground turkey instead of ground beef.. I hope that you will try this recipe 🙂 Thanks again SkinnyTaste 🙂


  • 1 lb lean chopped turkey meat
  • 1 garlic, minced
  • 1/4 onion, minced
  • 1 tbsp chopped fresh cilantro or parsley
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • salt to taste
  • 3 large sweet red bell peppers, washed
  • 1 cup fat free chicken broth
  • 1/4 cup tomato sauce
  • 1 1/2 cups cooked rice
  • Olive oil spray
  • 1/4 cup reduced fat shredded cheese

Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.

Crock Pot Chicken Taco Chili

Today, I was in a pinch.. I had to go to the Dr. and we went to Early Years.. I forgot to take something out for supper before I left.. I searched and searched for a chicken recipe that would cook in a few hours in my crock pot.. I found this recipe on SkinnyTaste.. I think that it will be a winner as it smells Fabulous 🙂



  • 1 onion, chopped
  • 1 16-oz can black beans
  • 1 16-oz can kidney beans
  • 1 8-oz can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 14.5-oz cans diced tomatoes w/chilies
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 oz (3-4) boneless skinless chicken breasts
  • chili peppers, chopped (optional)
  • 1/4 cup chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream.

I like, I always do had to make this recipe with a little be of me in it.. Plus I had to modify it to accommodate my pantry..
I added one of each green and red peppers chopped, used white kidney beans, instead of red.. And I had no plain tomato sauce, so I used 1 cup of chicken stock.. I used low sodium taco seasoning, and no cilantro for me 😦
Thanks again SkinnyTaste, I can’t wait to eat this up 🙂

Pumpkin Chocolate Chip Muffins

Fall is my favorite season and what is better then a big bowl of soup or chili, well Pumpkin Muffins.. And they are even better when they have some chocolate chips.. This morning it was a little grey and there was no sun, so Brielle and I brightened up our morning with these muffins.. I found the recipe on pintrest, it is from the blog “The Idea Room“, please visit this site to get more great recipes 🙂 🙂

Makes around 24 muffins.

1 3/4 cup (1 15 oz. can) pureed pumpkin
1 1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
3 eggs
3-4 cups all-purpose unbleached flour
2 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 cups chopped walnuts or chocolate chips

Preheat the oven to 350.

Combine the pumpkin, brown sugar, butter, and eggs and mix until creamy. In a separate bowl, combine all of the dry ingredients except the nuts or chocolate chips. Mix 3 cups of the dry ingredients into the wet ingredients, then add as much of the 4th cup as necessary to achieve the proper consistency (moist, but thick enough to stand a spoon in). Add the nuts or chocolate chips and stir in.

Pour or spoon the batter into greased muffin tins or bread pans. Bake on the center rack until a toothpick poked into the center comes out dry. At sea level, muffins should take between 20 and 25 minutes to bake, small loaves between 25 and 30 minutes, and full sized loaves between 50 minutes and 1 hour.

This recipe made 24 muffins for me.. I used 3.5cups of flour in the dry ingredients, next time I will use only 3..

I hope that these muffins may brighten up a grey fall morning for you 🙂

Turkey and Black Bean Chili

Fall is here and it is chilly, so what is better then a big ole pot of chili.. This recipe was so simple and I put it together with my 22 month old.. When it is a little cold out side try this as a pick me up..

Turkey and Black Bean Chili

1lb of ground turkey
1 medium onion, chopped
1medium green pepper, chopped
3 cloves of garlic, minced
1tbsp chili powder
1/2tbsp of cumin
1 can of diced tomatoes, if you have chili flavoured go for it
1 cup of chunky salsa
1 15-19oz can of black beans, drained and rinsed
1/2 cup of chicken stock

Over medium high heat add a little oil and brown the ground turkey.. When it is almost cooked add the onion and garlic, allow the onion and garlic to cook down most of the way, then add the green pepper.. Cook until the pepper is cook down, not to soft, then add the chili powder, cumin, the tomatoes, salsa, beans and stock.. Let warm through or keep on simmer for up to 30min.. You do not want the beans to get super soft.. Serve with rice or nacho chips, cheese and sour cream..
Enjoy 🙂

“Pasta e Fagioli”, Sausage and Bean soup with Pasta

Fall is here and what is better then a hot bowl of soup on a chilly night.. Tonight is not so chilly, but I bet it will taste just as good..  I found this recipe on Pintrest on the blog “The Italian Dish”.. I can’t wait to add some cheese and eat this up!! HAPPY FALL EVERYONE!!!



  • 1 cup dried cannellini or cellini beans or 1 15-ounce can of any beans you like, drained
  • 1 pound ground sausage, turkey or pork
  • 1/2 medium onion, diced
  • 1/2 medium carrot, diced
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 15-ounce can diced tomatoes
  • 6 to 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • salt and pepper
  • 1 cup ditalini pasta, or any small pasta
  • grated Parmigiano Reggiano cheese


If using dried beans, place them in a pot, cover with cold water and let soak for several hours or overnight. Drain.

In a large pot, brown the sausage. Remove from pot. If there is a lot of fat left in the pot, pour this out but do not wipe out pot. Add onion, carrot and olive oil and saute for 2-3 minutes until soft. Add garlic and saute about a minute more. Add the tomatoes, 6 cups of the chicken broth, thyme, bay leaf, some salt and pepper, the drained beans and the sausage and cover the pot. Cook for an hour over low heat, at a gentle simmer.

If using dried beans, check for doneness at this point. (If using canned beans, add the pasta now.) If the beans are not soft enough, cover the pot again and cook for another 30 minutes or until the beans are soft. Add the pasta and cook, uncovered, until the pasta is tender. Check the seasoning and add more salt and pepper to taste. If the soup is too thick for your liking, you can add more chicken broth.

Serve with grated cheese on top and an extra drizzle of olive oil.

Variation: You can add a couple of handfuls of fresh chopped greens like spinach, chard, etc. for the last 15 or 20 minutes of cooking time if you like.