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Wall Street Pauses as Fed Meeting Looms: Futures Hold Steady

U.S. stock futures were little changed on Tuesday as investors awaited the start of the Federal Reserve’s final policy meeting of the year. The Dow Jones Industrial Average, S&P 500, and Nasdaq futures all hovered near flat, reflecting a cautious mood across Wall Street. The Fed is widely expected to keep interest rates unchanged, but traders are focused on Chair Jerome Powell’s comments and the central bank’s updated economic projections. Markets are looking for clues on when rate cuts might begin in 2024, with inflation cooling but still above the Fed’s long-term target. Recent gains in equities have been fueled by optimism that the Fed’s tightening cycle is over, yet uncertainty remains about how quickly monetary policy will shift toward easing. Until then, investors appear content to hold their positions, waiting for clearer signals from the Fed before making bold moves.
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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.



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