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Bacon-Cheddar Breakfast Muffins

Busy days ahead? These Bacon Cheddar Breakfast Muffins are the perfect grab-and-go solution! Add these ingredients to your weekend shopping list, whip up a batch on Sunday and enjoy all week long.

INGREDIENTS:

6 large EGGS
1 cup all-purpose flour
1/3 cup quick-cooking oats
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. pepper
1/4 cup applesauce
1/2 cup shredded cheddar cheese (2 oz.)
1/4 cup finely-chopped crisp cooked bacon
1/4 cup chopped fresh parsely

DIRECTIONS: 

1.) HEAT oven to 375°F. MIX flour, oats, baking powder, salt, cinnamon and pepper in large bowl.

2.) BEAT eggs and applesauce in medium bowl until blended. ADD to flour mixture; stir just until moistened. STIR IN cheese, bacon and parsley. SPOON evenly into 12 greased 3-inch muffin cups.

3.) BAKE in 375°F oven until tops are lightly browned and spring back when tapped with finger, 15 to 20 minutes. COOL in pan on wire rack 5 minutes; remove from pan. SERVE warm or cool completely.

TIP:

– Lighter Option: Recipe can be made with reduced-fat cheese and turkey bacon, if desired.

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Almond Butter Oatmeal with Egg

Have you ever thought of adding an egg to your oatmeal? It’s a game-changer! Not only does it taste delicious (come on…BOTH breakfast favorites? Yes, please!), but it ensures that you’re fueled up and ready to go, no matter what the day throws at you.

INGREDIENTS:

1/3 cup whole grain rolled outs
1/2 cup milk of your choice
1 large EGG, beaten
1 Tbsp. almond butter
1/2 tsp. chia seeds
1/4 cup strawberries, sliced

DIRECTIONS:

1.) In a microwave-safe bowl, combine the oats, milk, and egg. Microwave 1 minute, then stir and microwave 1 minute longer.

2.) Top with almonds, chia seeds and strawberries. Enjoy!

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Easy Microwave Ramen With Eggs

Let’s be real…who doesn’t love some microwaved ramen? Level up your ramen with this recipe. In just a few minutes, you can create a hearty and satisfying meal that’s perfect for any time of day.

INGREDIENTS:

2 large EGGS, soft boiled (directions below)
1 tsp. salt
2 oz. dried ramen or udon noodles
1 1/2 cups prepared ramen broth
1/2 cup water, if needed
1/3 cup shelled edamame
1/3 cup shredded carrots
1/3 cup mung bean sprouts
1 tsp. ginger paste
1/2 tsp. low-sodium soy sauce
1 small green onion, thinly sliced
nori flakes, for garnish
sesame seeds, for garnish

DIRECTIONS:

  1. To soft boil eggs in microwave: PLACE both eggs in a microwave safe bowl and COVER with warm water. ADD salt. PLACE in microwave and COOK for 6-7 minutes. TRANSFER to a bowl of cold water to stop the cooking process.
  2. PLACE the prepared ramen broth in a microwave safe bowl. ADD the dried noodle nest, and additional water (if needed) to cover the dried noodles.
  3. PLACE bowl in the microwave and COOK for 2 ½ minutes. TAKE bowl out, STIR and BREAK apart the dried noodle. CONTINUE cooking for 3 minutes and REMOVE from microwave. ADD the shelled edamame, carrots and bean sprouts.
  4. STIR in the ginger paste and low-sodium soy sauce. PEEL the eggs and SLICE each egg in half. PLACE the eggs in the ramen bowl. GARNISH with green onions, nori flakes and sesame seeds. SERVE immediately.

NOTE:

– When soft boiling eggs in microwave, it is very important to make sure the eggs are fully submerged in water to prevent them from bursting.

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