Green Chile and Cheese Egg Muffins
12 eggs or Egg Beater equivalent
1 (4 oz.) can diced green chiles
1 1/2 cups grated low-fat cheese
2 tablespoons fat-free half and half
1 teaspoon of your favorite multi-purpose seasoning
Salt and fresh ground black pepper to taste
Preheat oven to 375°F. Spray baking cups with nonstick spray. In each muffin cup put a very generous pinch of grated cheese. The muffin cup should be about 2/3 full of cheese before you put the egg in.
Break eggs into bowl, add half and half if using, and beat well. Add spices and green chiles, and mix into eggs.
Pour egg mixture over cheese so each muffin cup liner is full.
Bake for about 35 minutes, or until all muffins are puffed up and the top is starting to brown.
Egg muffins will keep in the freezer for a month or in the fridge for one week. To reheat, put on small plate and microwave on medium heat for 1-2 minutes. Check carefully, as if you overcook they will be rubbery.
1 pound tomatillos, husked and rinsed
1 small onion, sliced into 1/4-inch thick rounds
4 garlic cloves, unpeeled
1 teaspoon pureed chipotle in adobo sauce (from a can)
1/4 cup chopped fresh cilantro Salt to taste
Position an oven rack 6" from broiler; preheat broiler. Line a baking sheet with foil and arrange tomatillos, onion and garlic cloves on prepared sheet. Broil, turning tomatillos occasionally, until soft and slightly charred, 10-15 minutes. Let cool. Peel garlic; transfer roasted vegetables and garlic to a processor, along with all of the juices from the pan. Add chipotles. Purée until mixture is as smooth as you like. Transfer salsa to a bowl. Stir in cilantro; season with salt.
Makes about 2 cups. Great over roasted or grilled salmon and chicken.
Easy Roasted Salmon
2 wild salmon pieces, about 6 oz. each (preferably with skin)
Fish rub for seasoning the salmon
Salt and pepper to taste
Preheat oven to 450°F. Season salmon with fish rub, salt and fresh ground black pepper to taste. Place the salmon pieces on a foil-lined baking sheet that has been sprayed with nonstick cooking spray. Roast for about 10 minutes (or possibly 1-2 minutes longer if your salmon pieces are extra thick.)