Scrambled egg muffins

I am the kind of person who needs variety when it comes to food. For the last year I have been eating a variation of scrambled egg whites with veggies, cheese and turkey or ham. I credit it to part of my weight loss.. I really believe starting my day out eating healthy determines how I eat and FEEL the rest of the day! I've recently started making these "egg muffins". They are so easy and SO yummy!! PLUS I can take a couple and eat them in the car.. which is awesome cause I am in a crazy hurried rush every morning these days!! I found this particular recipe and changed it up but you can put whatever you want in them! That's the beauty! So many variations! Hope you enjoy!
P.S. I've read you can freeze them and take them out as needed but I haven't tried it yet!

Ingredients:
1/2 pound bulk pork sausage or substitute with diced ham or turkey and eyeball it:)
12 eggs ( I do half egg whites myself )
1/2 cup chopped onion
1/4 cup chopped red pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded Cheese.. I use whatever I have on hand! This time it was mozzarella! Yum:))

Directions:
In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat eggs, Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese. Or whatever meat you prefer.
Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees for 20-25 minutes, take out and sprinkle more cheese on top, pop bake in the oven till cheese is melted and a knife inserted near the center comes out clean.

Crock pot turkey white bean pumpkin chili ( skinnytaste.com)

Oh.my.gosh. My house smells so amazing from this chili!! I am so excited to pass this one on! Again from one of my favorite blogs...skinnytaste.com. A must make this fall! I always do chili on Halloween night so I'm thinking this might be the one this year! The pumpkin gives it such a velvety taste! Not sweet or weird I promise! It literally tastes like fall!:) thanks skinnytaste!!

Ingredients
cooking spray (I use my misto)
2 lb 99% lean ground turkey
1/2 tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
1 tsp chili powder, to taste
2 bay leaves
2 tsp cumin
1 tsp oregano
2 (15 oz cans) of white northern or navy beans, rinsed and drained
15 oz can pumpkin puree (not pumpkin pie filling)
4.5 oz canned chopped green chile
2 cups low sodium, fat free chicken broth
fat free sour cream for topping (optional)
chopped cilantro and chives for topping (optional)
salt and pepper to taste

Directions:
1.Heat a large pan with oil and brown your turkey meat, add to crock pot.
2.add more oil to pan and sauté onions and garlic for 3-5 min. Add cumin sauté another minute. Add to crock pot
3. Add pumpkin purée, beans,chili powder, chicken broth, oregano and bay leaves. Set slow cooker on low for 8 hrs. Or on high for 4 hrs
4. After it's done remove the bay leaves and add salt and pepper to your liking..then garnish with cilantro, chives, sour cream, salsa. You could crumble up tortilla chips and put on top for some crunch!:) yum!!

Steak,onion and mushroom sandwich. adapted from skinnytaste.com

I have been doing a LOT of cooking lately but not a whole lot of blogging:( Not that I don't want to, but sitting down to write anything other than a grocery list or two seems nearly impossible with my life the way it is!! I really wanted to share this AWESOME sandwich that I have adapted from a wonderful website called skinnytaste.com. Her name is Gina and she has some great low cal low fat recipes and she includes weight watchers points! This recipe is sooo delish and has fast become one of my staples! It is so easy and so tasty and is pretty versatile since you can opt to just have it over rice or noodles or probably on top of a salad if you wanted! We have it on French bread because I'm a carb lover and it is just perfect.. I have made a few slight changes to her recipe based on my tastes but it's pretty much the same! Enjoy!!

Ingredients
1/2 lb thin cut beef round sandwich steaks
1/2 large onion, sliced into rings
1/2 tsp olive oil
8 oz sliced mushrooms
4 seconds cooking spray
Salt
garlic powder to taste
Dash of worcestershire sauce
Montreal steak seasoning
12 oz French bread or baguette, cut into 4 pieces ( hollow out the insides a bit to reduce carb intake)
4 slices reduced-fat cheese slices (I used Sargento provolone)

Directions:
Slice beef into thin strips. Season with salt, garlic powder, worcestershire and Montreal steak seasoning to taste. Heat a large skillet over high heat. When the skillet is hot, spray with cooking spray and add half of the beef. Cook one minute, then turn steak and cook an additional 30 seconds. Set aside in a large dish.
Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more. Add remaining steak to the dish. Return skillet to heat and spray once again with cooking spray; add onions and season with salt. Cook one minute, then turn and cook onions an additional 30 seconds or until onions are golden.

Preheat oven to 425° or set your broiler to low.

Once the steak is cooked and ready, cut bread into 4 pieces .Divide steak and mushrooms evenly between four sandwiches and place a slice of cheese on each one. Place sandwiches on a cookie sheet and heat in the oven or broiler until the cheese melts; 2 - 3 minutes.