Breakfast Quiche

The key to making busy mornings less stressful? An easy breakfast recipe. But better yet, an easy breakfast recipe that is fueling, good for you, and tastes oh-so good! They keep soooo well that you can batch make them to store in the refrigerator for two weeks or freeze for three months! But be fair warned…if you send them to work with your spouse, their co-workers may become VERY envious of the mouth-watering fresh breakfast they have every morning. So be sure to pack extras to insure a healthy work environment.

One key, very important detail is purchasing deli ham slightly thicker than sandwich width.  It prevents the edges from burning and contains the quiche much better.  I’ve already made that mistake for the both of us.  Also, you’ll soon wonder how you lived without Cajun seasoning.  It’s the ideal seasoning for eggs and especially fantastic in dishes like my Cajun Jambalaya Pasta.  I’ve tried all three brands below and think they all have great flavor.  You’ll never want scrambled eggs without this seasoning again.

Why you’ll love

• Easy to make: we love a tasty recipe that is easy to make AND that is nutritious for the whole fam!
• Great for meal prep: batch make once and you have breakfast (or snacks!) covered for two weeks!
• Customizable: while this recipe is dynamite as is, you can totally get creative with the seasonings and add-ins to create a mini quiche that is perfect for you!

Ingredients

Full ingredient amounts found in the recipe card below.

• Eggs: cage-free eggs are preferred.
• Roma Tomatoes: Tomatoes are a great source of lycopene, potassium, and many other nutrients.  
• Bell Pepper: Peppers are an excellent source of Vitamin C and Vitamin A. They also have antioxidant properties! We like using red or green for the bright pop of color it adds!
• Green Onions:  Not only do green onions give this recipe great flavor, but they are also rich in Vitamin C and a good source of Vitamin K.
• Spinach: Rich in iron, Vitamin C and E, Potassium, and Magnesium, it’s no wonder spinach is a superfood!
• Jalapeno: optional, but we love the subtle heat and flavor it gives the quiche!
• Cajun Seasoning: Cajun spice blends are available in most grocery stores, but feel free to make your own!
• Shredded Cheese: use your favorite reduced or low-fat variety of cheese.
• Deli Sliced Ham: you’ll want thick-cut deli ham slices with no preservatives, dyes, or additives.  

How to Make Breakfast Quiches

1. Crack and beat the eggs in a large bowl. Add all other ingredients, except for the ham.
2. Spray a muffin pan with olive oil cooking spray. Line each muffin cup with one slice of ham.
3. Scoop ¼ cup of the mixture into each muffin cup. You can also use a large cookie scoop to do this!
4. Bake at 350F for 30 minutes. Allow to cool slightly, then remove and serve!

Variations/Substitutions

• You can substitute the cajun seasoning for your favorite spice blend or profile!
• Add in or substitute your favorite veggies: sundried tomatoes, zucchini, leeks, and eggplant would all be delicious.

Recipe tips

• Be sure to buy deli ham that is slightly thicker than sandwich width. It prevents the edges from burning while baking. It contains the quiche much better, too!
• When purchasing produce, organic is best. Tomatoes and peppers have such thin skin that they absorb pesticides and chemicals easily. Definitely purchase organic is possible.
• Always wash your produce well! Check out my post where I SHOW you the importance and value of washing your fruits and veggies. It doesn’t take much time but it is so worth every second.

How to serve

• Breakfast on the go: if you love having a quick breakfast on hand, serve up a batch of Breakfast Cookies or Applesauce Muffins to balance out the savory with something naturally sweet! 
• Pancakes are always the answer! You can never go wrong serving egg quiche with Homemade Pancakes!

FAQs about Breakfast Quiches

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Breakfast Quiche Recipe

We have seen these mini quiches gobbled up by even the pickiest of eaters, they are that good. Full of flavor and packed with nutrition, these absolutely delicious breakfast egg muffins use simple and easy ingredients. Give this recipe a go and you’ll quickly see why this recipe is one of the most popular on the site!

Course Breakfast

Cuisine American

Keyword breakfast quiche recipe

Ingredients

• 12 eggs beaten
• 2 Roma tomatoes diced
• 1 red or green bell pepper diced
• 2 stalks of green onions diced
• 1 large handful of fresh spinach
• 1 jalapeno finely chopped (optional… as usual, keep seeds for added spice)
• 1 tsp Cajun seasoning
• 1 cup shredded cheese reduced or low-fat
• 12 thick deli-sliced natural ham slices no preservatives, dyes, or additives

Instructions

• Preheat oven to 350.
• In a large bowl, combine all ingredients EXCEPT for ham.
• Spray muffin pan with olive oil cooking spray. Line each muffin cup with one slice of ham.
• Scoop 1/4 cup of mixture into each muffin cup.
• Bake for 30 minutes. Remove and serve warm!

Notes

Yields: 1 dozen

If you’re loving the idea of making a dozen ‘muffins’ for an easy and healthy breakfast, you’ll love these.

 Whole Wheat Banana Zucchini Muffins

Peach Muffins

The post Breakfast Quiche appeared first on No Diets Allowed.

Ham Roll Ups

Ham and Cheese Pinwheels have become one of those things that is requested for every party, holiday, family get-together, and “just because” occasion that you can think of. Why? Maybe it has to do with them being small, delicious bites of creamy savory goodness. They are just right there at your fingertips and satisfy so many snack cravings all in one place! But the best part? They are ready in a flash and can be made ahead of time, so it’s a win-win for all parties involved. These may just be the perfect appetizer EVER!

Why You’ll Love

• Easy to make: so easy and quick to make.
• Fan favorite: Talk about a crowd pleaser! Pinwheels are loved by all ages and are ideal for any gathering. You won’t believe how fast these pinwheels will be gobbled up.
• Serves a crowd: The recipe is super easy to double (or triple) to serve whatever size of crowd you’ll have.
• Make ahead: Easy to prep ahead of time for your gatherings. These also are great to keep in the fridge for the perfect after-school snack.

Ingredients for Ham and Cheese Pinwheels

Full ingredient amounts found in the recipe card below.

• Salsa: Use your favorite brand or take it up a notch with homemade salsa (this one is GREAT for canning). No-sugar added salsa is ideal.
• Cream Cheese: Use regular/full fat cream cheese for easy spreading.
• Flour Tortillas: Whole wheat flour tortillas take these tasty morsels to a whole new level of yum.
• Shredded Cheese: Freshly shredded Pepper Jack is the way to go! 
• Garlic Powder
• Green Onion: Not only do green onions give this recipe great flavor, but they are also rich in Vitamin C and a good source of Vitamin K.
• Olives: These little guys pack an antioxidant punch and are a great source of healthy fats! If you’re pressed for time, you can get them pre-sliced/diced.
• Deli Ham: You can use sliced deli ham of any kind, but if you get it directly from the deli counter, you can ask them to slice it nice and thin for you! Look for ham with no preservatives, dyes, or additives.

How to Make Ham Pinwheels

Full recipe instructions in recipe card below!

1. In a bowl mixer, mix together the softened cream cheese with the salsa.
2. Once combined, add in the shredded cheese, garlic powder, green onions, and olives. Mix just until combined.
3. Spread the cream cheese mixture onto a tortilla and top with a slice of ham.
4. Tightly roll tortilla, then chill for 20 minutes.
5. Slice roll into pinwheels and serve!

Make Ahead Instructions

If you want to make this recipe ahead of time, tightly wrap the wrapped tortillas in plastic wrap. Store in the fridge until ready to serve, then unroll the plastic wrap, slice, and serve!

Variations/Substitutions

• Swap out the ham for thinly sliced deli turkey or chicken for an equally tasty pinwheel!
• While we love the tiny hint of heat that the Pepper Jack cheese gives this dish, you can definitely use any variety of shredded cheese. 

H2: Recipe Tips

Be sure to use a well sharpened knife to slice the pinwheels. Rinse and dry the knife off every few slices to keep the blade clean to ensure clean cuts! 

How to Serve Ham and Cheese Pinwheels

• Finger foods unite! Complete your spread with other tasty appetizers like Veggie Chips, Jalapeno Poppers, or Stuffed Mushrooms.
• After school snack: Batch make these pinwheels (and Ants on a Log!) to have on hand for a protein-packed post-school snack.
• Lunch: These are also great in lunches! Slice and put in an airtight container or wrap the tightly rolled tortilla in plastic wrap before slicing.

How to Store

Store leftovers in an airtight container or tightly covered in plastic wrap for up to 3 days.

Freezing is not recommended.

FAQs For Ham and Cheese Pinwheels

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Ham and Cheese Pinwheels

These ham and cheese roll ups are super simple and super delicious! One of my favorite go to snacks for just myself or to bring to a party!

Course Appetizer

Cuisine American

Keyword Ham and Cheese Pinwheels

Prep Time 10 minutes minutes

Author Lisa

Ingredients

• 1 flour tortillas
• 8 oz cream cheese
• 1 cup salsa*
• 1 cup shredded pepper jack cheese
• 1 tsp garlic powder
• 2 stalks green onions chopped
• 1 can chopped olives
• Ham deli slices

Instructions

• In a mixer cream together the cream cheese and salsa.
• Add in cheese, garlic powder, green onions and olives. Mix thoroughly.
• Spread several table spoons of cream cheese mixture onto a low carb tortilla or lavish wrap.
• Put a layer of ham over the cream cheese then roll up tightly.
• Refrigerate for at least 20 minutes.
• Cut up into bite sized pinwheels and enjoy!

Notes

*I like to use salsa without added sugar. Make sure to check the ingredients on the label.
*You can use deli sliced ham of any kind, but if you get it from an actual deli you can ask them to slice it nice and thin for you.

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Cajun Jambalaya Pasta

I am THRILLED to be sharing this healthier fare copycat recipe for Cajun Jambalaya Pasta. Dare I say it but…this recipe might just be better than the original. It’s one of those dishes that has something for everyone and always has my family coming back for seconds.

This tried and true jambalaya-inspired dish will quickly become a part of your regular meal rotation because it is simple, wholesome, and satisfying. All in all, it’s really just the perfect Cajun-style dinner.

We’ll walk through the basics and I’ll give you the scoop on why this recipe works so well. Read on to become an expert in making this tastebud-tantalizing Cajun-inspired recipe!

Why You’ll Love This Recipe

• Skip the loud restaurant–this recipe is so easy to make at home!
• Healthier and dare I say it…more delicious than the original.
• Juicy chicken, tender shrimp, crisp vegetables, the tiniest bit of heat…need I say more?

Jambalaya Pasta Recipe Ingredients:

Full ingredient amounts found in the recipe card below.

• Chicken Tenders: look for the leanest cut.
• Shrimp: you’ll want peeled and deveined shrimp for this recipe.
• Cajun seasoning: cajun spice blends are available in most grocery stores, but feel free to make your own!
• Olive oil
• Garlic
• Red and green bell pepper: the pepper skin should be smooth, firm, glossy, and free from blemishes and spots.
• Onion: sweet or red onions work well with this dish.
• Roma tomatoes: organic is always best in my book, but especially when it comes to a food with such delicate skin. Look for tomatoes that give way slightly if you touch it but are not mushy.
• Parsley: fresh is great, but dried is just fine too.
• Whole wheat linguini: this dish is great because you can use any type of pasta! We prefer a whole-wheat pastas because they are rich in essential nutrients, fiber, and iron!  
• Cooking spray: opt for olive oil cooking spray if you can find it!

How to Make Cajun Jambalaya Pasta

Full recipe instructions in recipe card below!

1. Place chicken tenders on a lightly greased baking sheet. Spray each chicken tender with cooking spray and sprinkle 1 TB Cajun seasoning evenly over chicken. Bake at 375F for 20-25 minutes or until chicken is no longer pink.
2. Prepare pasta according to package directions. Drain and rinse well. Return pasta back to the pot.
3. In a medium sized bowl, combine the shrimp and 1 TB Cajun seasoning. Stir until each piece is coated with the spices. Set aside.
4. Heat olive oil in a large pan and saute the garlic until fragrant. Add the peppers and onions and saute until slightly tender.
5. Add the shrimp and tomatoes to the pan and cook until the shrimp turns pink. Remove from heat
6. Cut cooked chicken tenders into 1 inch pieces and combine with the shrimp mixture.
7. Mix pasta with olive oil, cajun seasoning, and parsley, Stir well, then combine the chicken/shrimp mixture with the pasta. Garnish with additional parsley.

Variations/Substitutions

• If you’re like me and can never get enough veggies, try adding more! Zucchini, summer squash, green beans, snap peas, and/or more tomatoes would be great in this dish.
• Chicken breast can be subbed for the tenders; just be sure to adjust cooking time. You can also slice the chicken breast into “tenders” prior to cooking.
• Shrimp isn’t your thing? No worries. You can replace it with more chicken, veggies, or with a grass-fed sausage

Recipe Tips

• Be sure to cook your shrimp ONLY until it barely turns pink. Please don’t overcook it! It will make your shrimp chewy and tough and we definitely don’t want that.
• If making your own Cajun seasoning, be sure to make more than this recipe calls for…you’re going to need it (It is especially delightful in my Breakfast Quiches (warning: you’ll become totally addicted to them like many before you.)
• When purchasing produce, organic is best. Tomatoes and peppers have such thin skin that they absorb pesticides and chemicals easily. Definitely purchase organic is possible.
• Always wash your produce well! Check out my post where I SHOW you the importance and value of washing your fruits and veggies. It doesn’t take much time but it is so worth every second.

How To Serve

This dish is a pretty balanced and complete meal if and of itself, but if you’re looking to add a side, here are some ideas!

• Simple sides: try pairing with a simple fruit or green salad to add more color to your plate. Collard Greens Salad would be an excellent choice! Love the complementary bread at Cheesecake Factory? Bake up a loaf of Whole Wheat Bread and serve as an appetizer or side.
• Something sweet: What’s dinner without a sweet ending? For the full Cheesecake Factory experience, serve a slice of Red Velvet Cheesecake Cake or a Caramel Apple Cheesecake Bar for dessert.

How To Store Jambalaya Pasta

Allow pasta to cool to room temperature, then store in an airtight container in the refrigerator for up to three days.

How to Reheat Cajun Jambalaya Pasta Cheesecake Factory

Heat leftovers in a skillet over medium heat or in a microwave until heated through. If the sauce consistency seems too thick, you can add a bit of chicken stock or water to make it more saucy.

FAQs about Ingredients

FAQs about Jambalaya Cheesecake Factory Recipe:

Without further ado, my friends, prepare to fall in love with this Cheesecake Factory Cajun Jambalaya Pasta.

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Cajun Jambalaya Pasta

Experience a taste of Louisiana with our Cajun jambalaya pasta recipe! This flavorful dish combines Cajun seasoning with pasta for a delicious fusion meal that's sure to impress.

Course Main Course

Cuisine American

Keyword jambalaya pasta

Ingredients

• 10 lean chicken tenders
• 1 lb raw uncooked shrimp peeled and de-veined
• 3 Tbs Cajun seasoning divided
• 4 Tbs Oil split into 2 Tbs
• 1 Tbs minced garlic
• 1 red bell pepper cut into thin strips
• 1 green bell pepper cut into thin strips
• 1 small sweet or red onion cut into thin strips
• 3 Roma tomatoes diced
• 2 Tbs dried or fresh chopped parsley
• 1 lb whole wheat linguini pasta even better if it’s fresh pasta
• Olive oil cooking spray

Instructions

• Preheat oven to 375.
• Lightly spray baking sheet with olive oil cooking spray. Place chicken tenders about 1 inch apart and lightly spray each with cooking spray. Sprinkle 1 Tbs Cajun seasoning evenly over chicken tenders. Bake for 20 to 25 minutes until chicken no longer pink.
• Meanwhile, prepare pasta according to package directions.
• In a medium size bowl, combine shrimp and 1 Tbs Cajun seasoning. Stir well until each piece is coated with spice. Set aside.
• In a large saute pan, heat 2 Tbs oil over medium heat. Add garlic and saute for 1 to 2 minutes. Add bell peppers and onions. Saute vegetables until slight tender (about 2 to 3 minutes).
• Add shrimp and tomatoes. Cook for additional 2 minutes just until shrimp turns pink. Be sure to only cook shrimp until it turns pink. Overcooking your shrimp leaves them chewy and tough. Remove from heat.
• Once chicken tenders are baked, cut into 1 inch pieces and combine them with your shrimp mixture.
• Drain pasta and rinse well. Return pasta back to pot. Mix pasta with remaining 2 Tbs olive oil, 1 Tbs Cajun seasoning, and parsley. Stir well.
• Combine chicken/shrimp mixture with pasta. Garnish with additional parsley.
• Serve immediately and enjoy!

The post Cheesecake Factory Cajun Jambalaya Pasta Copycat appeared first on No Diets Allowed.

Celery Ants on a Log

Did you ever have Ants on a Log after a long day of school? That first bite of crunchy celery covered with creamy peanut butter and crisp grapes seemed to melt all the troubles of the third grade away. Okay, maybe I exaggerate a bit, but it’s hard not to! 

Whether for hosting a party, getting a snack for the kids, or if you just need a little something sweet and juicy for yourself, this recipe is the answer. It’s vibrant in color and holds such a variety of flavors and texture in every bite. And bonus? It’s loaded with nutrient packed goodness. Fueling and delicious, it’s a snack you can feel good sharing with your family. Read on to learn why this recipe will work perfectly for you and the fam! 

Why you’ll love this recipe:

• Quick and easy to make.
• Simple ingredients.
• Filling and nutritious snack.
• Something the whole family will love!

Ingredients

Scroll down to the recipe card below for full ingredient amounts.

• Celery Stalks: celery puts the super in superfood. It’s packed with vitamins and minerals that are important for heart health and may help support digestion, like Vitamin K, Potassium, and Folate. Plus nothing beats the “crunch” of a fresh, crisp stick of celery!
• Natural Peanut Butter: nut butters are rich in plant-based protein and are an amazing source of healthy fats! Opt for a natural nut butter that does not contain added sugars, oils, and fats.
• Raisins: these little guys are naturally sweet and pack a fiber punch! They can aid in digestion and boost iron levels when eaten in moderation.  
• Grapes: high in antioxidants and contain copper, Vitamin B, and Vitamin K. Look for red or purple grapes to add a pop of color to your plate!

How to Make Ants on a Log

1. This recipe is oh-so-simple! Start by washing and drying your celery and grapes.
2. Quarter the grapes and cut each piece of celery into 2-3 inch sticks.
3. Spread the peanut butter down the center cavity of each celery segment.
4. Evenly sprinkle the raisins and/or grapes on top of the nut butter on each piece of celery.
5. Place in the refrigerator until ready to serve.

Variations/Substitutions

• We love the variety of grapes and raisins, but feel free to stick with just one or the other. I think I love these most with grapes on top!
• You can switch out the raisins with another no sugar added dried fruit, like Medjool dates or dried blueberries.
• Mix it up by using your favorite natural almond butter or nut-free butter, like sunflower seed butter (we like Sunbutter).

Recipe tips for Ants on a Log

• When purchasing celery and grapes, organic is best. They have such thin skin that they absorb pesticides and chemicals easily. Definitely purchase organic is possible.
• Always wash your produce well! Check out my post where I SHOW you the importance and value of washing your fruits and veggies. It doesn’t take much time but it is so worth every second!
• To help with even spreading, give your nut butter a good stir before spreading it onto your celery. Natural nut butter does not contain added stabilizers and can separate easily. 
• This recipe is even better when made ahead of time! It’s a great one to make a couple of times a week, so there’s always a healthy snack on hand.

Some Ant on a Log recipes call for chocolate chips rather than nature’s candy. While we love the fruit on these little critters, you can try substituting the raisins and grapes for organic chocolate chips.

How to Serve

These bad boys are best served chilled. Try to let them chill for at least 30 minutes before serving. Great on their own or served with another healthy snack, like Fruit Sandwiches or Rhubarb Bars.

How to store

Store in an airtight container in the refrigerator for up to 3 days.

If packing in a lunchbox, try cutting the celery sticks to fix snuggly inside your airtight container to prevent the logs from shifting too much. You can also place a piece of wax paper or parchment paper atop the logs to prevent too much peanut butter loss.

FAQs Ant on a Log

Ants on a Log Food Tips

When purchasing celery or grapes, organic is best.  They have such thin skin that they absorb pesticides and chemicals.  Definitely purchase organic if possible.  Regardless, you need to wash those bad boys.   Don’t know the value of washing your fruits and vegetables? Check out my post where I SHOW you the importance.  It doesn’t take much time, but it’s worth every second!

I can’t wait to hear how you enjoy this simple yet finger-licking-good recipe!  I think I love them most with the grapes on top.

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Ants on a Log

Ingredients

• 5 or 6 stalks of celery washed, dried, and cut into 2 to 3 inch sticks
• 1 Tbs natural peanut butter or almond butter per celery stick
• 1/2 cup raisins
• 1 cup red grapes washed and quartered

Instructions

• Spread peanut or almond butter down the center of each celery stick.
• Sprinkle raisins and/or red grapes down the center on top of the peanut/almond butter.
• Refrigerate until ready to serve. Serve chilled.

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What is Pão de Queijo?

Pão de queijo is pretty versatile in Brazil. It’s eaten for breakfast, as a snack, with coffee, and even with dinner. Once you’ve eaten one, you’ll understand why!

This recipe uses tapioca flour, something easily found in the baking aisle, or even on Amazon. Tapioca flour gives the pao de queijo a slight crunch on the outside, but helps it to be chewy on the inside. Add in the mixture of parmesan and mozzarella cheeses and you have a great combo of crunchy and chewy, salty and savory. No wonder these are the first things gone at our table when we go to a Brazilian steakhouse!

Pão de Queijo (Brazilian Cheese Bread) Ingredients

• Water
• Milk
• Oil
• Salt
• Tapioca Flour
• Eggs
• Parmesan and Mozzarella Cheese

Tips: Don’t try to substitute regular flour in this recipe! It won’t turn out the chewiness you need for this particular type of bread. Authentic pao de queijo is made with manioc flour (also available on Amazon), but that is way harder to find in an American grocery store.

Also, shred block Parmesan. Please don’t use the shaker cup, a la for the top of your spaghetti noodles.

How to Make Pão de Queijo

1. Boil water, oil, milk, and salt in a large saucepan
2. Remove from heat and add tapioca flour
3. Move to a bowl or stand mixer and beat until mixture has cooled
4. Add eggs one at a time
5. Add cheeses

Pao de Queijo Recipe FAQs

As the good Brazilian that I am, I like to eat pão-de-queijo while sipping hot coffee. It’s just perfect on an afternoon off, I’m in my pjs at home. The smell of the baked cheesy bread and brewed coffee are enough to make my heart skip a beat. If you make this, they will win your heart as well. I’m sure of it.

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Pao de queijo (Brazilian gluten free cheese bread)

This is a recipe for Brazilian gluten free cheese bread, so called Pão de queijo. Make this at home and find out why it’s one of the most popular foods in Brazil. They are gooey, cheesy and will win you over!

Course Appetizer

Keyword pao de queijo

Ingredients

• 1 cup water
• ¾ cup oil
• 1 cup whole milk
• 2 teaspoons salt
• 5 cups tapioca flour
• 2 eggs
• 1 ½ cups parmesan grated
• 1 ½ cup mozzarella shredded

Instructions

• Pre-heat the oven to 375ºF. Bring water, oil, milk and salt to a boil over medium high heat in a large saucepan. Once it boils, remove from heat and add the tapioca flour. Mix vigorously with a wooden spoon to incorporate. The mixture will be white and sticky, and may be a bit lumpy.
• Once all the flour is incorporated, transfer mixture to the bowl of a stand mixer. With the paddle, beat on medium for a few minutes until the mixture has cooled to the touch. With the mixer on, add the eggs one at a time, fully incorporating the first egg before adding the second. Add the cheeses and mix until they’re incorporated.
• To shape the balls, use a cookie scoop #50, or about a tablespoon of dough, and roll into a ball shape. If the dough is too sticky, dip your hands in cold water to help handle it. Place them two inches apart on a 9×13 baking sheet, remembering that they’ll puff up a bit as they bake. Bake for 15-20 minutes until golden brown.

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