I have been busier than ever this year. So much so that while I'm creating menus and preparing meals for my awesome patrons, I often forget to prepare meals for myself. When I ask myself out loud, "What am I gonna eat today," my friends and family are always shocked. They think that someone who cooks as much as me always has something to eat. But my taste buds are funny acting. They usually are not in the mood for what my clients order. Here lies my dilemma. How do I keep up with work and catering, AND manage to stay out of restaurants everyday? I'm at the age where I am a lot more health conscious (at least most of the time) and I want to maintain a healthy and balanced diet. So I decided that I will pick 1 day per week to batch cook/prep some healthy, portable, dishes that reheat well.
Serves: 6
- Prep Time: 5 minutes
- Cook Time: 20 Minutes
Things Needed: Muffin Pan or Mini Cake Pans
Ingredients:
- Nonstick Cooking Spray
- 12 Egg Whites ( I use egg beaters egg whites for the convenience)
- 6 thin slices Whole Mozzerella
- 1/2 Tsp of each: Garlic Powder, Tumeric, Black Pepper & Chili Powder
- Vegetables of your choice (Spinach, Red Bell Pepper, Portabella Mushrooms, etc), optional
- 6 Whole Grain English Muffins
- Preheat oven conventional oven to 375 degrees
- Spray muffin pan wiith cooking spray.
- In a medium bowl, mix egg whites and seasonings
- Spoon egg whites into pan
- Bake for 15 minutes or until egg whites are firm to touch
- Remove from oven and let cool for a few minutes
- Remove eggs from pan and place on the bottom halves of muffins. Then add cheese and other ingredients of your choice and top with 2nd half of muffin.
- Serve and Enjoy
OR
Store for later. These sandwiches freeze very well and can be thawed and reheated in about 3 to 4 minutes in a microwave.
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