FOOD: Broccoli & Cauliflower Cheddar Quinoa Bites, Peanut Butter Saltine Candy

Published 12:00 am Tuesday, November 9, 2021

Broccoli & Cauliflower Cheddar Quinoa Bites

• Nonstick cooking spray
• 10 large eggs
• 1 cup shredded cheddar cheese
• 1 cup cooked quinoa
• 1 cup tomatoes, quartered
• 1/2 cup finely chopped broccoli florets
• 1/2 cup finely chopped cauliflower florets
• 2 tablespoons finely chopped fresh basil (optional)

Preheat oven to 350˚F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.

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In large bowl, crack eggs. Whisk until well combined. Stir in cheese, quinoa, tomatoes, broccoli, cauliflower and basil, if desired, until well combined.

Use 1/4-cup measuring cup to divide mixture evenly into prepared muffin cups.

Bake 16-18 minutes until eggs are set. Allow to cool slightly before serving.

Refrigerate leftovers up to 3 days or freeze up to 1 month.

To find more family-friendly recipes featuring eggs, search #ProteinPrepSchool on social media or visit

Peanut Butter Saltine Candy

• Nonstick cooking spray (butter flavor)
• 1 sleeve (4 ounces) regular saltine crackers
• 1/2 cup butter
• 3/4 cup creamy peanut butter
• 1 cup granulated sugar
• 2 cups milk chocolate chips
• 1/2 cup peanut butter chips
• 1/2 cup rough chopped, dry roasted peanuts

Preheat oven to 400˚F. Line 10-by-15-by-1-inch pan with aluminum foil. Spray foil with nonstick cooking spray then lay saltines flat in single layer on prepared pan. Set aside.
In heavy duty, 1-quart saucepan over medium heat, combine butter, peanut butter and sugar. Stir constantly until butter and sugar are melted, bringing mixture to boil. Boil 3 minutes, stirring frequently. Pour cooked mixture over saltines and bake 5 minutes.
Remove from oven and sprinkle chocolate chips over saltines. Let cool 3 minutes then spread melted chocolate completely over saltines.

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