Vegetable Quiche Cups To Go

This recipe is from the original South Beach Diet Cookbook; it's wonderful because you can make a batch and store them in your freezer...so they're ready for a quick, easy healthy breakfast when you're in a hurry and on the go! Also...you can substitute whatever veggies you like to make it your own!

Vegetable Quiche Cups To Go
1 package (10 oz) frozen chopped spinach
3/4 cup liquid egg substitute (or you can use 3 regular eggs)
3/4 cup shredded reduced fat cheese
1/4 cup diced green bell peppers
1/4 cup diced onions
3 drops hot pepper sauce (optional)

Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid. Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.

Combine the egg substitute, cheese, peppers, onions and spinach in bowl. (or mix eggs well using a fork/whisk in a bowl and add the rest). Mix well. Divide evenly among the muffin cups. Bake @ 350 for 20 minutes, until a knife inserted in the center comes out clean. Remove from pan and cool on baking rack before freezing...or you can eat them while they're hot!

Serves 6

2 Week Meal Planner

Two Week Meal Plan (Dinners):

1- Homemade Turkey Chili w/ Cornbread

2- Baked Chicken, Green Beans & Side Salad

3- Broiled Steak, Steamed Broccoli w/ Cheese Sauce

4- Homemade Chicken Noodle Soup w/ Onion Rolls

5- Balsamic Chicken w/ Side Salad

6- Taco Salad (soft tacos for kiddos)

7- Mosh Posh Night (use up leftovers)

1- Cannellini Comfort Soup w/ Garlic Toast

2- Turkey Breakfast Sausage, Eggs & Toast

3- Baked BBQ Chicken, Baked Potato & Garlic Green Beans

4- Cheeseburger w/ Baked Beans

5- Carrot Soup w/ Homemade Rolls

6- Chicken Pasta Primavera w/ Side Salad

7- Homemade Sausage Pizza