Sneaking Greens into Dinner

First off I want to say thank you for all the prayers for my grandmother’s passing.  They mean more than any words I can form right now.

I have a brain overload now, so I thought I’d put up some recipes.  As we know I’m all about getting veggies in.  My boys thankfully have always had veggies so I don’t really have a problem with them eating them.  BUT I do like giving it to them in new ways.  My mom use to always make Quiche’s and Soups so this is fitting to showcase some of my favorites growing up but done in a low fat version.

First off we have a Broccoli and Cheddar Quiche That turned out very yummy.  Now it’s not as creamy as if it was made with all eggs but still very yummy!

Next on the list is a Crockpot Creamy Chicken Spinach Soup that was very yummy and you didn’t have big spinach leaves.

So there you have two very simple and classic meals that were low in fat.  Enjoy!  On our menu tonight is Crockpot Chicken Stroganoff.

What is on your menu tonight?

More Spinach & Turkey are the KEY words here!

Can you believe it's Tuesday? I didn't even have a moment to breath today I hope will be a better day. Lately I've been on a turkey and/or spinach kick at the house and here are a few recipes I have been playing around with. All 3 were a huge hit with all the boys at the house. Hope you find one or all that you enjoy!

I was looking for spinach and egg breakfast for the boys and came across this recipe on Taste of Home, a few tweaks and this is what I came up with.

CLICK the recipe button to see what is in it!

I'm on a ground turkey kick so bare with me :). 2nd on my list is a yummy turkey and broccoli almost done up like a jelly roll! I like to include the greens in where I can :). I found this recipe on Group Recipe and only tweaked using fresh broccoli.

CLICK the recipe button to see what is in it!

I found this amazing recipe at A New Fit with a spinach twist yet another hit with the boys! CLICK the recipe button to see what is in it!

Happy Tuesday everyone Thank you again for stopping by!

Tempt My Tummy Tuesdays, Tasty Tuesdays, Tasty Tuesday,Tuesday at the Table, Delectable Tuesday, Delicious Dishes , Totally Tasty Tuesday and Hearth and Soul

Manic Monday Meals ~ The Cheeseburger Reinvented

As always trying to find different ways to make ground beef interesting. I thought these would be some great ideas. I loved them the boys did also, Rick not so much with the pickles so the 3rd recipe I left those out :).

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First I must share off an awesome new foodie blog The Daily Smash I came across you MUST check her out and say hi.

Cheeseburger Surprise Pockets

•1 dozen Frozen Rolls thawed but still cold.
•2 pounds ground beef
•1 small onion, minced
•2 cloves garlic, minced

•½ cup ketchup
•2 Tablespoons prepared mustard, (your favorite kind)
•2 Tablespoons Miracle Whip (Mayo if you prefer)
•¼ cup chopped dill pickles
•3 Tablespoons Parmesan Cheese
•6 Slices American or Velveeta Cheese (cut each slice in half)

Preheat oven to 400-degrees.Allow frozen rolls to thaw overnight in the refrigerator or 2-3 hours on the counter. Before making the filling remove the rolls from the bag, place on a baking sheet and loosely cover with plastic wrap.

In a large skillet brown beef, onion, and garlic until meat is brown and onion is transparent. Drain in a colander. Place remaining ingredients except the rolls and the American cheese in the skillet. Add the meat mixture, stir together and heat until warm.

On an unfloured board unroll each roll. Flatten or roll reach piece of roll dough until it is about half again the size it was to start with. Place one piece of cheese on the bottom half of the piece of dough, put 2 Tablespoons of the meat mixture on top of the cheese. Fold the top of the dough over the meat mixture and pinch all the sides together to seal. Place all buns on a greased or parchment lined baking sheet.

Bake about 15- 20 minutes until the buns are browned.

ALEXIS NOTES: I used refrigerator rolls & olive oil mayo. I think next time I'll make my own roll dough to make them a little thicker. I had hamburger mix left over so I can up with a round two (nod to Sandra Lee) recipe.

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Round two Recipe use the left over hamburger for a quiche!

Left over meat from previous recipes

6 Eggs

1 cup Milk or 1/2 & 1/2

1 cup Cheddar Cheese

1 Pie Crust

Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

ALEXIS NOTES: Well since I made this one up that is what I used ... hehe :)

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And last on our cheeseburger train is a yummy rice dish :).

Bacon Cheeseburger Rice

Ingredients

• 1 pound ground beef
• 1 3/4 cups water
• 2/3 cup barbecue sauce
• 1 tablespoon prepared mustard
• 2 teaspoons dried minced onion
• 1/2 teaspoon pepper
• 2 cups uncooked instant rice
• 1 cup shredded Cheddar cheese
• 1/3 cup chopped dill pickle
• 5 bacon strips, cooked and crumbled

Directions

1. In a large saucepan over medium heat, cook the beef until no longer pink; drain. Add water, barbecue sauce, mustard, onion and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes. Sprinkle with pickles and bacon.

ALEXIS NOTES: I used brown rice in my rice cooker (not a instant rice girl), skipped the pickle for Rick and used turkey bacon instead (the whole package which probably didn't cut out to many calories but we love the taste of it now).

Make Something Monday ... Impossible Bacon Breakfast Pie

Sorry everyone I haven't been around this past weekend it has been a crazy weekend so I'm going into my resources of pretyped recipes for Monday. This one was one I made about a year ago that was very yummy. Hope you enjoy!

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On my quest for yet another amazing breakfast I found this yummy recipe at http://www.freebisquickrecipes.com/ and as you have guessed I'm in love with cooking with Bisquick. Remember my three rules, fast, easy and yummy :). For the love of bacon, I think I've found every yummy bacon recipe I could do ... LOL yeah right I bet again next weekend I'll find something! Enjoy!

All you need :)

Ok well I forgot the cheese and the onion (so add that on)

Onions on bottom of pie pan
Eggs in bowl
Add Bisquick
(yes I went to Costco and bought the real stuff)
Add the sour cream

Add the chillies

Add the bacon to the onions

Add the milk

(next time I'll only do 1 cup of milk)

Add the Cheese

Cover over the bacon and onions

Check that out!

YUMMY!!!

Title: Impossible Bacon Breakfast Pie (Quiche)

Categories: Pies, Cheese/eggs, Breakfast

Yield: 4 servings

1 lb Bacon

1 c Bisquick

1 cn Green Chili (chopped)

6 oz Sour cream

1 c Grated cheese (Jack)

3 Eggs

1 1/2 c Milk

1 Salt & Pepper to taste

Brown, drain and crumble bacon. Put in bottom of 11X7 greased dish. Top with onion and cheese. Put rest in blender for 1 min. Pour into pan.

Bake at 350 until tests done with knife (35-45 min)

Make Something Monday ... Hamburger Spinach Quiche

I had some spinach left over from the night before and wanted to make sure it didn't go bad so I entered in google a search for spinach and the ground beef I had left over and tada out popped this recipe. You all know how much I love quiches! This was not a let down and was very yummy and the best part it was EASY to make! Hope you enjoy!

Hamburger Spinach Quiche

Ingredients

• 1 (9 inch) unbaked deep dish pie crust
• 1 pound ground beef
• 1/2 cup diced onion
• 2 large eggs
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1 cup heavy cream
• 2 (10 ounce) boxes frozen chopped spinach, thawed and drained
• 1 cup shredded Cheddar cheese

Directions

1. Preheat an oven to 375 degrees F (190 degrees C). Chill the pie crust at least 20 minutes before baking to prevent shrinkage.
2. Prick the pie crust with a fork and line with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights and bake until the crust has set, about 5 minutes more.
3. Cook and stir the ground beef and onion in a large skillet over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Beat the eggs in a mixing bowl with the salt, pepper, and nutmeg until smooth. Whisk in the heavy cream, followed by the spinach and the beef mixture. Pour into the prepared pie crust and sprinkle with Cheddar cheese.
4. Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 45 minutes. Let stand 5 to 10 minutes before slicing.

ALEXIS NOTES: You know me it's all about easy so it was put everything in the crust no heating it first. I've never found any problems so hey I go with it! Also switched heavy cream to my Fat Free half and half. Also had a half of a red onion so that is what I used.

Recipe found here: http://allrecipes.com/Recipe/Hamburger-Spinach-Quiche/Detail.aspx

MSM & CPW ~ 2 Left Over Ham Recipes & Taco Quiche

Here we go ham is going going gone let's use it! Sorry my non pork fan, but guess what you will love the Taco Quiche below :).

My first thing I did was find a new recipe to use my ham bone and the green beans I forgot to use for Easter! This was simple and yummy!!!

Ham And Green Beans Recipe

Ingredients

1 ham bone, with lots of ham on it
1 pound fresh green beans, stem end snapped off, or 1 pound of frozen
4 stalks celery, WITH leaves or more to taste
3 onions, cut in 1/2" strips
3 pounds potatoes, cut into chunks - skins on!
Herbes de Provence, to taste, maybe 4 tablespoons
3 tablespoons seasoned salt, Janes Crazy Mixed Up Salt, of course,or more to taste
freshly ground black pepper, to taste
1/4 cup garlic, dried, slivered - get in Oriental market or in Costco

Directions

Put ham and bone in large soup pot, add celery, garlic, onion and cover all with water. Simmer, covered for 1 1/2 hours. Add rest of ingredients except potatoes, adding more water, if necessary. Cook another hour or so and take ham and bone out of pot. Remove all ham and return to pot, discarding bone. Add potatoes and cook until potatoes are tender. Adjust seasonings and serve.
NOTE: The dried slivered garlic I use is a fantastic time saver. I use it in soups and stew and things that have a lot of liquid.

ALEXIS NOTES: Ok so I of course didn't have the celery so that went out of the recipe, it called for 3 onions I used half of a large one (boys not big onions fan), I didn't have herb de Provence so I used a package of Italian dressing seasoning I had :), seasoning salt had to go with my fall back love of Johnny's Seasoning Salt! I also add about 2 cups of chicken stock so it didn't stick to the crockpot and gave it another dimension of taste (yes I've been watching too much Food Network!)

Thank you http://www.grouprecipes.com/61786/ham-and-green-beans.html for this recipe.

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My second dish I went to an old fav Quiches! I LOVE LOVE my asparagus and had to use it up so I did a search of ham an asparagus and found a GREAT blog Lynda's Recipe Box that had this amazing recipe! Check it out you'll love her recipes!!

Ham and Asparagus Quiche

1 baked 10", deep dish pie shell, cooled

1 1/2 cups cheese, Cheddar, Swiss, parm, or cheese of your choice

1 cup diced, cooked ham

1/4 cup diced, cooked onion, if desired

1 cup cooked asparagus, cut into 1 inch pieces

5 large eggs, beaten

2 cups half and half, or you may use half milk and half heavy cream

1 T. chopped flat leaf parsley

1 T. chopped chives

salt and pepper to taste

Using a fork, prick the bottom of a 10 inch, deep dish, pie shell and then bake at 425 degrees for about 10 minutes and remove to a rack to cool. REDUCE heat to 350 degrees. After crust has cooled, add the cheese, then the ham and onion if using, and then the asparagus. Next, mix the eggs and half and half together. Stir in the herbs and salt and pepper and pour over the asparagus. Add some asparagus spears on top, if desired. Transfer the pie to a baking sheet and place in the oven. Bake at 350 degrees for about 50-55 minutes until done. Quiche will puff up when done and when given a shake the filling will not jiggle. You can test it, if desired, by inserting a knife in the middle and it will come out clean when it's done. Cool at least 20 minutes before slicing.

ALEXIS NOTE: I used my Fat Free Half & Half I use for my coffee, I skipped the chives and parsley and didn't put in all the onions. I used a good amount of ham and cheese, so didn't use all the egg mixture, so you'll see why I had to do quiche #2 that night!

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My second quiche was to use up the egg mixture along with the left over Taco meat the night before. This was easy, throw down cheese and meat top with egg mixture. This one I didn't cook the pie crust first like the previous recipe and it turned out just fine! Enjoy

Tempt My Tummy Tuesday - Ham Quiche

One of my favorite bloggy friends is Kristie @ Kristie's Notes is awesome person and so great at passing along great recipes she also got me on a quiche kick. I just love them they are so easy and the kids love them. They are like pies so Cole think's they are super cool! One thing I did learn is the deep dish pie crust works best. I grabbed the wrong ones last time and let's just say my oven had a little accident and thanks to oven pan at the bottom that caught the most of it. I have included Kristie's recipe at the bottom but please check her out and here's a link to her post she did with this recipe:

http://kristiesnotes.blogspot.com/2009/02/ham-n-cheese-quiche.html

All you need :)

Eggs
Add the milk

Add the salt

Add Pepper

Add Garlic Salt

Add onions

Pour egg mixture over ham in the pie

Out of the oven

Ham 'n' Cheese Quiche
1 pastry shell (9inches)
1 cup diced fully cooked ham
1 cup shredded cheddar cheese
1/8 cup chopped green pepper
1/8 cup chopped onion
3 eggs
3/4 cup whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion salt

Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400 degrees for 5 minutes. Remove foil; bake 5 minutes longer.Place ham, cheese, green pepper and onion in the bottom of the pastry shell. In a bowl, whisk eggs, milk, salt and pepper. Pour into shell. Sprinkle onion salt over top of quiche. Cover edges with foil and bake at 400 degrees for 35-40 minutes or until knife inserted in center comes out clean. Let stand 5-10 minutes before cutting. Yield: 6 servings.