Crustless Quiche

I’m trying to create a basic crustless quiche that I can change up the meat, cheese, and veggies. I think this might be the winner. I made a very similar one last week with leftover roasted veggies and fresh spinach.  Today I roasted some veggies to use with kale and diced ham.  Haven’t tasted it yet but smells yummy! 

Crustless veggie quiche 

Roasted veggies - 1 1/2 to 2 cups   

2 cups greens (fresh spinach, kale,etc) 

2 cups shredded cheese

1 cup diced meat ( cooked sausage or ground beef, diced ham, crumbled bacon) 

8 eggs, beaten 

Seasoned salt

Black pepper

Cook the greens in a skillet without liquid until wilted  drain well if liquid accumulates  

Layer greens, roasted veggies, cheese and meat in a oiled 10 inch deep dish pie plate  

Pour beaten eggs over the layers   Mix with a fork to be sure everything is coated with the eggs  

Bake at 350 F for 40-45 minutes until center is set  ( knife inserted in center should come out clean)  

Today I used some kale I had put in the freezer to use in soups  

I just placed the frozen kale in a skillet over medium heat.  

Once the kale had cooked down a little I removed from the heat and placed the kale in the oiled pie plate  

For the roasted veggies, I used a diced bell pepper, 1 cup chopped onion and 4 Oz sliced fresh mushrooms.  Drizzle with olive oil and seasoning generously with seasoned salt snd black pepper.  Spread on an oiled baking sheet and bake at 425 F for 15-20 minutes  

Drain any juices before adding the veggies to the pie plate. 

I layered the cheese on top if the kale. 

The ham on top of the cheese. 

And the roasted veggies on top of the cheese. 

Beat the eggs snd pour over top.  I took a fork and mixed the layers with the eggs so everything was coated. 

Bake and  enjoy. 

Crab Salad

Crab Salad  4 servings 

16 oz imitation crab

1/2 cup mayonnaise

2 stalks celery, diced fine

2 green onions, diced

1 Tbsp lemon juice

2 tsp Old Bay Seasoning

Dash or two of Worcestershire sauce 

Salt and pepper to taste 

Break up the imitation crab in a big bowl   Add remaining ingredients and stir well.  Chill. 

 

Veggie Egg Muffins

 

9 eggs

1/4 cup skim milk

1 cup chopped cooked broccoli 

1 bell peppers diced

1 small onion diced

Seasoned salt, pepper and Italian seasoning to taste. 

Mix together eggs and milk.  Stir in the remaining ingredients. Divide among 12 muffin cups and bake at 350 for 18-23 minutes until set.  

2 per serving - 0 WW points (blue) 

I kept the peppers out and placed them on top of the mixture before baking. My daughter doesn’t care for green pepper so I made some with green and some with red. That way we can easily tell which. 

I eat them with salsa and 1 Tbsp low fat sour cream ( 1 WW point) 

Jicama Mango Slaw

1 large jicama, peeled and cut into matchsticks
1 small bell pepper ( I used orange) cut into matchsticks
1 large firm mango,  peeled and cut into matchsticks
1/2 red onion, cut into matchsticks (optional)
DRESSING
1/2 c chopped cilantro leaves (optional)
Juice of 2 limes, about 1/4 cup
1/4 cup honey
1 tsp salt
1/4 tsp cayenne pepper

Toss jicama, pepper, mango, and onion together in a bowl and set aside.
Stir dressing ingredients together in a bowl.  Pour over the jicama mixture and toss to coat.  Cover and chill at least 15 minutes.

Instant Pot Chicken Burrito Bowl

The original recipe cooks the rice with the rest of the ingredients but since my daughter does not care for cilantro, I made a batch of plain white rice and a batch of cilantro lime rice and we each could use our preference for the base and ladle the chicken mixture over it.

1 1/2 lb boneless, skinless chicken breasts in 1 “ chunks.
1 packet taco seasoning, I used the equivalent of Wildtree taco seasoning and 1/2 tsp Spicy Carne Asada in place of the other spices
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cumin
1/2 cup chicken broth
1 can pinto beans, drained and rinsed ( can use black beans )
1/2 c diced onion
2 cups diced tomatoes ( I used grape tomatoes cut in half)
Cooked rice

Add chicken pieces and seasoning To instant pot and use sauté option to slightly brown chicken. Stir occasionally.
Add onion and continue cooking until onion is transparent.
Dump in remaining ingredients except rice. Stir just to mix. Seal, making sure the steam valve is set for pressure cooking. Cook on chili setting At high pressure for 10 minutes. Natural release for 5 minutes and then do quick release. Stir.
Serve a scoop over cooked rice.

Top with lettuce and sour cream.

Meatball stew

2 lb bag Italian Meatballs
2 cups diced sweet potatoes
2 cups diced carrots
1 cup diced celery
6 oz can tomato paste
32 oz beef broth
2 cups frozen peas
2 cups frozen corn
2 cups cooked pasta if desired

Place meatballs, sweet potatoes, carrots, celery, tomato paste and broth in slow cooker.  Cook on low for 6-8 hours or high for 3-4 hours until vegetables are soft.   Add frozen peas, corn and cooked pasta.  Cook another 30 minutes. 

Party Pizzas

 

 

1 lb lean ground beef
1 lb Italian sausage
1 lb Velveeta
1 Tbsp ketchup
1 Tbsp Worcestershire sauce
1-2 loaves party rye bread (I used Pepperidge Farm Jewish rye or Dark Pump)

optional -
1 8 oz can mushroom bits and pieces
1 15 oz can black olives

Brown meats and drain.   Add in velveeta (cut into cubes), ketchup and Worcestershire sauce.  Stir frequently until cheese is melted and creamy. 
If adding mushrooms and/or black olives:
Drain and dice up into smaller pieces.  For the olives, I slice them and reserve about 60 - 70 slices to put on top of the pizzas, then dice the remaining olives. 
Stir in mushrooms and olives while melting the cheese.

Line baking sheets with parchment paper.  Lay out slices of bread in a single layer on the baking sheets.  Place a rounded teaspoon of the meat mixture on each slice and spread around a little bit to almost cover the bread ( I like to leave a little edge to allow for the mixture spreading as it bakes. ) 
Bake at 350 for 10 - 15

I made two batches and put them in the freezer on the baking sheets.  Once frozen, place in a ziplock bag and you have a quick appetizer for the holiday parties.   From frozen, place on parchment lined baking sheets and back at 350 for 15 - 20 minutes. 

Batch without mushrooms and olive - made 52 pizzas (1.5 loaves of bread)
Batch with mushrooms and olves - made 68 pizzas (2 loaves of bread)