Mini Frittatas

1 zucchini

1/2 jar of roasted red peppers

1 small broccoli bunch

5 eggs

1 1/2 cup of low fat cottage cheese

1/2 cup of crumbled feta

handful of shredded cheddar

Heat oven to 350 degrees.

Coat muffin pan well with cooking spray.

Chop up vegetables into small pieces and divide between muffin cups.

Crack 5 eggs into a medium sized bowl and beat well.

Add cottage cheese and feta.

Pour mixture over the vegetables into the muffin cups.

Bake for 25 minutes or until eggs are firm.

Sprinkle shredded cheese on tops and bake for 5 more minutes.

Bird's Nest Cupcakes

For the cupcake:
1 package of Trader Joe's Vanilla Bean Cake Mix
1 stick of butter
1 cup cold low fat milk
2 eggs

For the top:
2 cups shredded coconut
1 and 1/2 cups confectionery sugar
a little milk
chocolate eggs

Line muffin pan with cupcake liners.
Prepare batter and bake according to box.

Spread coconut on a baking sheet.
Put in the already heated oven for about 5 minutes or until starts to brown. Remove and let cool.

Mix a little milk into the confectionery sugar so that it's glaze-like in texture. When the cupcakes are cooled, cut a bit off the tops to create a flat surface. Put glaze onto the flat top and then sprinkle with the toasted coconut around the edges to form the shape of a nest.

Dip the bottoms of the chocolate eggs into the glaze and place in the middle.

Makes about a dozen.

Yia Yia's Meatloaf

1 package of ground beef or turkey (my preference!)
1/2 onion (finely chopped)
2 eggs
2 slices of bread
2 teaspoons spearmint
1 tablespoon cumin

Heat oven to 350 degrees.

Put ground beef or turkey in a large bowl.
Soak bread in hot water and add to meat.
Add onions, eggs and spices.

Stir until everything is mixed in.

Put mixture into a loaf dish.

Let cook for 1 hour or until cooked through.