Skip to main content

Featured

Getting Kids Ready for Back to School: Tips for a Smooth Transition

As summer winds down, the excitement and anticipation of a new school year begin to build. Preparing your kids for back to school can be a fun and rewarding experience with a bit of planning and organization. Here are some tips to help ensure a smooth transition: 1. Establish a Routine Start adjusting your child’s sleep schedule a week or two before school begins. Gradually move bedtime earlier and wake them up closer to the time they’ll need to get up for school. This helps their bodies adjust and makes the first week back less of a shock. 2. Organize School Supplies Make a list of necessary school supplies and involve your child in the shopping process. Letting them choose their notebooks, pens, and backpacks can make them more excited about the new school year. Don’t forget to label everything with their name! 3. Create a Study Space Set up a dedicated, clutter-free area for homework and studying. Ensure it’s well-lit and stocked with all the supplies they might need. Having a speci
Post a Comment
Read more
Labels

Egg White Bites

 


Are you a fan of Starbucks’ egg white bites? You’re going to love this easy, healthy, and wallet-friendly—no fuss, no yolks, just delicious protein-packed bites!


Ingredients:

  • 1½ cups egg whites, from a 16-oz carton or separated from 12 large eggs
  • 1¼ cups (4% milkfat) cottage cheese
  • 1¼ cups shredded Monterey Jack or mozzarella cheese
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 2 tablespoons cornstarch
  • Scant ½ teaspoon salt
  • ½ teaspoon hot sauce, such as Tabasco
  • 3 tablespoons diced roasted red bell pepper, drained, from a jar
  • 2 scallions, dark green parts only, thinly sliced

Instructions:

  1. Bring a kettle of water to a boil. Preheat the oven to 300°F and set one oven rack in the middle position and another in the lowest position. Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture.
  2. Spray a nonstick muffin pan generously with nonstick cooking spray.
  3. In a blender, combine the egg whites, cottage cheese, Monterey Jack, butter, cornstarch, salt, and hot sauce. Blend until completely smooth, 30 seconds to 1 minute.
  4. Pour the egg mixture evenly into the prepared muffin pan, filling each well until almost full. Sprinkle the roasted red bell peppers and scallions evenly over the batter. Use a spoon to press them down so they are not all floating on top.
  5. Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You’ll know they are done when the egg bites start to pull away slightly from the edges and puff up. (The egg bites may puff up significantly and look a bit lopsided, but they will settle and deflate as they cool.)
  6. Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve the egg bites warm.



Labels:

Comments

Post a Comment