Roasted beets and carrots

 Roasted beets and carrots

Preheat oven to 420 F.  Line baking sheet with foil and spray with Pam  

Dice approximately equal amounts of uncooked beets and carrots.  Toss with softened margarine or butter and honey. Season with a little salt and black pepper. 

Spread in baking sheet.  Roast 20 minutes until tender.  

Chipotle ranch chicken and veggies

Chipotle Ranch Chicken 

1 1/2 lb chicken 

1/4 cup mayonnaise (Duke’s)

3 tbsp chipotle ranch seasoning (divided)

Pam oil spray

2 bell peppers

1/2 medium white onion

1 cup grape tomatoes

Preheat oven to 420 F

Line baking sheet with aluminum foil.  Spray with Pam. 

In mixing bowl combine diced peppers, onion, and tomatoes.  Spray with a little Pam then toss with 1 tbsp. Chipotle ranch seasoning.  Spread in one half of the baking pan.

Cut chicken into bite size cubes. Add to the mixing bowl and toss with Mayo to coat.  Add 1 1/2 to 2 tbsp Chipotle ranch seasoning and toss to coat well.  Spread in the other half of the baking sheet in a single layer.

Roast in oven for 20 minutes.   Place under broiler for a few minutes to brown chicken and char the vegetables.  

 

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.