Makes 12 muffins. Bake at 350F for 25 minutes.
Into a 4-cup measure:
8 eggs and enough stuff to make 3.5 to 4.5 cups
Starches: bread crumbs, quinoa, baked potato
Vegetables: sauteed kale, spinach, little onion. broccoli?
Bottled Vegetable: roasted red pepper, salsa, sun-dried tomato, artichoke heart?
dairy: shredded cheese. a little milk or cream.
Keeps in refrigerator for four days for quick microwave breakfast.
Tuesday, February 17, 2015
Saturday, February 14, 2015
February First Half
Saturday night dinner: pureed bean-vegetable soup (leftovers) topped with sliced polenta and a few seasoned beans cooked that night. Or, sliced polenta topped with pureed roast turkey mayo.
Sunday night dinner: ratatouille lasagna, mashed potatoes, gravy, broccoli in cheese sauce. Yes, this is really two parallel dinners. The adults ate lasagna, the kids ate mashed potatoes and broccoli.
To try later:
http://www.undercovercaterer.com/2014/06/long-beans-with-mushrooms-and-black-bean-sauce-recipe/
Sunday night dinner: ratatouille lasagna, mashed potatoes, gravy, broccoli in cheese sauce. Yes, this is really two parallel dinners. The adults ate lasagna, the kids ate mashed potatoes and broccoli.
To try later:
http://www.undercovercaterer.com/2014/06/long-beans-with-mushrooms-and-black-bean-sauce-recipe/
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