Quinoa Scramble

It's been a while since I've posted a recipe so I decided to post what I'm mixing up for breakfast this morning. I'm trying to increase protein intake, especially in the morning. Because I read on facebook (yes I know, you shouldn't believe everything on facebook) where a RD had gone to a convention and had learned that increased protein for breakfast was associated with increased weight loss. I'm sorry I don't have link, I'll try to find it later.

Quinoa Scramble
3/4 cup of quinoa, dry uncooked
1lb sausage
1 can of spinach, rinsed and drained
5 eggs
1/4 cup shredded cheese

directions:

1. Cook quinoa in rice cooker, I followed package directions and used 2x as much water as quinoa
2. cook and drain sausage. I cooked mine in the oven at 400 for 15-20 minutes while quinoa was cooking.
3. Scramble eggs and then add spinach, heat through.
4. Add cheese to eggs and spinach mix. Stir till cheese is melted
5. Combine ingredients either before serving or let everyone combine them how they wish.

Nutrition Facts
  5 Servings, Amount Per Serving
  Calories 363.6
  Total Fat 20.1 g
     Saturated Fat 6.7 g
     Polyunsaturated Fat 2.6 g
     Monounsaturated Fat 7.5 g
  Cholesterol 222.1 mg
  Sodium 710.6 mg
  Potassium 369.5 mg
  Total Carbohydrate 21.3 g
     Dietary Fiber 2.8 g
     Sugars 2.2 g
  Protein 24.0 g

This recipe also has 90% of Vitamin A, 25% of Iron, 18% of Calcium daily values. I highlighted the Protein, because that's an awesome amount of protein for the calories.Using fresh spinach and fresh sausage could possibly lower the sodium content. I also added picante sauce to mine, but didn't include it in the nutrition analysis.

Sorry it's not a prettier picture, my phone takes lousy ones and my batteries are dead in my camera.

Whole Wheat Biscuits and Cottage Cheese Scrambled Eggs

The biscuits are good, especially if you like English muffins. Being whole wheat they have that English muffin smell, taste and texture. The scrambled eggs have got to be the best I've ever made. I swear this will be the only way I fix scrambled eggs from now on. I thank The Kitchen Stewardship for the recipe. I didn't change hardly anything in mine so all the credit goes to her.

Cottage Cheese Scrambled Eggs

5 servings, 181 calories, 103 calories from fat

12g Fat, 429mg Cholesterol, 722mg Sodium,

3g Carbohydrate, 2g Sugars, 17g Protein

• Cottage Cheese; 1 tablespoon for every 2 eggs
• Eggs; 2 for every person (it was just the kids and I so I used 10)
• 2% milk; 1/4 cup
• Salt; 1 tsp (or to taste)
• Pepper; 2 tsp (to taste)
• Oil or butter for pan

1. Take eggs and beat in bowl.
2. Add good splash of milk (I used about 1/4 cup) beat until foamy.
3. Add about 1 tablespoon of cottage cheese per every 2 eggs.
4. Add salt and pepper to taste.
5. Cook in a non-stick skillet (or any skillet with about a tablespoon of oil or butter) on med heat stirring occasionally until eggs start to clump together.
6. Reduce heat to med-low and cook till until egg mixture is completely set(about another 3-5 minutes).

sorry this picture isn't better, still haven't found my camera's charger.

So I'm using my phone's camera.

Whole Wheat Biscuits

serving amount depends on how you shape the biscuits. I made about 40 small/medium sized biscuits.

approx nutrition data: 149 calories, 51 from fat; 6g Fat; 25mg Cholesterol; 165mg Sodium; 21g Carbohydrates, 3g dietary fiber, 3g sugars; 5g protein.

• 4 cups whole wheat flour
• 8 teaspoons baking powder
• 1 teaspoons cream of tartar
• 1/2 cup butter
• 1/2 cup yogurt
• 2 eggs
• 1 1/3 milk
• 2 tablespoons honey

1. In large bowl mix together flour, baking powder, and cream of tartar.
2. Cut in butter until there are no pieces bigger then a pea.
3. Add in yogurt(can cut this in like the butter).
4. In another bowl beat together milk and eggs.
5. Add milk and eggs to flour mixture, add honey.
6. Combine just until everything is moist.
7. Knead about 5 times and put on floured surface.
8. Roll or pat out to about 1/2 inch thickness.
9. Then using a cup or biscuit cutter cut out biscuits(can also just use a pizza cutter and cut into squares).
10. Put some on a baking sheet to bake at 400 degrees for 15 minutes.
11. The rest you can freeze in single layers then put into a gallon baggie for later. To bake the frozen biscuits, put in 425 degree oven for about 15 minutes.