Goat Cheese & Orange Marmalade Bruschetta with Cranberries and Toasted Walnuts

Well this appetizer is mouthful to say, isn’t it?! It’s okay though, because you’ll forgive me when you try this e-a-s-y recipe, and trust me, your friends and family will think you’re pretty fancy when you tell them what you made. I think I even had my friends convinced I was “fancy” when I walked in with this appetizer, and we were having a sweatpants and wine night. This was short-lived however, they know me too well to ever call me fancy.

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Veggie Egg Muffins

Happy Monday, friends! I hope your weekend was as fun and productive as mine was! To be honest, I am surprised how productive it turned out to be, but felt so great this morning when I woke up and thought back to how much I accomplished. Nick was in a wedding this weekend, so Friday and Saturday was consumed by lots of food, booze, old friendships, new friendships, and a pretty great wedding. But when I woke up yesterday, I had a motivation unlike anything I’ve ever had on a Sunday!
We went to Menard’s and purchased the last of what we needed to complete our front door overhaul (Coming soon on the blog!), I went through my entire closet, drawers, scarves, and jewelry and ended up with four big boxes of items to donate to Goodwill, I did all of my meal planning for the week, and made this healthy snack that I’m pretty excited about – Veggie Egg Muffins.
They are the easiest things in the world, and quite honestly you can put whatever you want in them. Being a person that LOVES to snack and graze on food, it’s important that I have something healthy at my fingertips that can take the edge off of my hunger. I’ve gotten quite a bit better at not snacking, now that my stomach is starting to shrink from eating cleaner, but I’m just like anyone else and I have my good days and my bad days. What I’ve realized is that snacking doesn’t need to be bad, as long as you’re making good choices. 
For my Veggie Egg Muffins I chopped up peppers and tomatoes, and added in some cheddar cheese.
Once all the muffin spaces were filled, I took a spoon and mixed it all together so that the veggies and cheese weren’t layered. Next, I took egg whites that I purchased at the store and filled the muffin tins. 

Disclosure – I filled the first muffin spot to the top with the egg white mixture, then I remembered that eggs will rise, so I stopped about a quarter of an inch before the top for the rest. 
Bake at 350 degrees for about 25 minutes and ta-da! You have a super healthy snack for the rest of the week! Simply reheat in a microwave for about 30-45 seconds!

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Veggie Egg Muffins

INGREDIENTS:
  • Peppers, diced
  • Tomatoes, diced
  • Shredded Cheese (Your favorite kind!)
  • Egg Whites
  • Salt and pepper, to taste

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Spray a muffin tin with nonstick spray (This is important – you’ll have a difficult time getting your egg muffins out if you don’t!)
3. Put your veggies and cheese in each tin.
4. Using a spoon, mix your veggies and cheese together.
5. Pour egg whites in each tin, leaving a quarter of an inch at the top of each tin.
6. Bake for 25 minutes, and let cool. Using a knife, pop out each muffin and package up into snack size portions. Enjoy!
Cheers!
Heather

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Roasted Corn and Crab Dip

On Saturday we went to a house warming party and while I usually like to make something unique for these types of ‘potluck’ occasions, I had a Roasted Corn and Crab dip I had found on Pinterest that I was dying to try. It seemed quite easy, so I decided to give it a try – it was a hit! 

If you’re looking for an easy snack, filled with cream cheesy goodness, I would definitely recommend this Roasted Corn and Crab Dip! 
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Roasted Corn and Crab Dip (Recipe adapted from Vikalinka)

INGREDIENTS:
  • 1 c frozen corn
  • 2 tsp olive oil
  • 1 c crab meat or shrimp
  • 1 jar of marinated red peppers
  • 2 blocks low-fat cream cheese
  • 4 green onions, diced
  • 1/3 c mayonnaise
  • 1 c shredded sharp cheddar cheese
  • Black pepper, to taste
DIRECTIONS:
1. Preheat oven to 400 degrees. In a shallow dish combine olive oil and corn, and roast for 20 minutes, stirring once in a while until the corn is slightly charred.
2. Chop you the crap meat, set aside.
3. Combine cream cheese and mayonnaise until smooth.
4. In the same bowl, add the roasted corn, crab meal, chopped red peppers, green onions and shredded cheese, with a pinch of black pepper.
5. Add mixture back into baking dish and cook for another 20 minutes.
6. Serve with crackers or crusty bread.  Enjoy!
Cheers!
Heather

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