Bypass Your Weight to Good Health

Grocery list for deviled eggs

12 hardboiled eggs, sliced in half longwise and yolks separated into a separate bowl.

1.5 heaping tablespoon of mayonnaise

1.5 heaping tablespoon of miracle whip

1 heaping tablespoon of sweet relish

2 teaspoons of yellow mustard

Dash of salt

Black pepper

Paprika

Using a hand mixer, mix together to get this to a consistency of cooled pudding. You don’t want it to be too dry, but you don’t want it to be runny either.

Take a small taste to make sure you have enough salt and pepper.. finish by adding the devil to a cookie press set on a large daisy pattern and start to put the devil into the egg white.

Top the yolks with a dash of paprika. Since the eggs are still slightly warm, I get them into the refrigerator to cool. My husband is allowed to have half of these, and my half are preserved so I can grab one between conference calls or before bed.

Next up is quiche! Now I know there is a saying out there that “real men don’t eat quiche” but if you think that way, you are really missing out!

Grocery list for Quiche

One pound of hot or medium breakfast sausage, Bob Evans or Tennessee Pride, fried until it is just starting to crisp. You want to get the meat into small crumbles because the serving sizes are small. Drain the sausage, then put the sausage onto paper towels and dab with paper towels to get as much of the grease off as you can, but save the bits and pieces of the sausage in the pan.

16 Pre formed individual pastry crusts from the freezer department or you can make your own pie crusts. (I am all about simple) At my local store they come 8 in a package I do not bake them ahead of time.

12 large whole eggs

½ cup of whole milk or heavy cream (you can also use low fat or 2%)

½ cup of water

1 ½ cups of mozzarella cheese

½ large red pepper chopped

½ large green pepper chopped

1 small Vidalia onion, chopped

About a quarter cup of chopped mushrooms (to taste) 

Add in ½ tsp pepper

1 tsp of kosher salt

Optional 5 dashes of hot sauce or Sriracha sauce

For the top garnish

16 grape tomatoes or cherry tomatoes halved

3 green onions chopped (this is for garnish)

Parmesan cheese (about a half a tsp per mini quiche)

Blend together first 11 ingredients and pour mixture into individual pie shells and bake at 375 for 30 minutes or until a knife inserted in the center comes out clean. Remove from the oven and take two of the halves of grape tomatoes and ½ tsp of parmesan cheese and top each quiche. Put under a low broiler until the parmesan cheese just starts to brown. Watch carefully so it doesn’t burn, Garnish with the chopped green onion.

These can be frozen or used within 4 days.

½ pound of cooked cut up chicken or fresh diced raw chicken. If using raw, dark meat is easier for me to digest. Be sure to cook thoroughly.

1 cup of finely cut up bok choy

½ cup chopped green onion

1/2 cup fresh bean sprouts

Optional:

6 finely chopped mushrooms

1 finely chopped celery stalk

Sauté chicken in a tablespoon of high quality olive oil until it is browned and add vegetables until they are crisp but slightly opaque.

Set aside above to cool. In the meantime, whisk together

6 eggs

¼ tsp salt and ¼ tsp pepper (to taste)

6 finely chopped water chestnuts

Add cooled veggies and chicken to the egg mixture and stir. (If you don’t cool them to room temp, they will start to cook the eggs when you add them to the mixture) set aside the mixture while you prepare the sauce below.

For the Sauce (gravy): In a small sauce pan, cook

1 cup of water

4 teaspoons of hoisin sauce

1 tsp of instant chicken bouillon

Optional: Teaspoon of honey

Bring to a boil then Stir 2 tablespoons of cold water with 1 tablespoon of cornstarch in a bowl, once blended add to the boiling sauce pan and stir until the sauce is thickened. Remove from heat.

Take your fry pan or wok and heat 2 tablespoons of high quality olive oil over medium heat until it is hot.

Using a soup ladle, pour a ladle of the egg mixture into the hot oil and spread it out so it is like an omelet and cook turning with a spatula about 1 minute per side. It should be browned. Remove from pan and keep warm on a plate until all of the patties are cooked. Make sure the eggs are cooked thru, they should be firm.  You can add the noodles to the pan to give them a slightly crispy texture at this point. Treat the noodles as if they are a garnish, not like they are the meal.

Serve with the hot hoisin sauce and the Ramen noodles. (Chinese noodles are easier on the stomach than the typical white rice, so I keep these on hand at all times)

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