Peach Cobbler

Preheat oven to 425  

 Pie dough for 2 crust pie (I use frozen deep dish pie crusts.  I have found these work best.  The rolled crust like Pillsbury tend to get gummy and mushy in the peach mixture.) Thaw the pie crust while you prepare the peaches  

6 cups peach slices 

2 tsp lemon juice 

As you peel and slice the peaches, place them in cold water with the lemon juice added.  Drain and place in a large mixing bowl. 

Add

1 1/4 cup sugar

1/3 cup flour

2 tsp cinnamon 

Mix well.  Place a layer of the peaches in the bottom of a 2 quart casserole. Cut a circle from the bottom of one of the pie crusts and cut into 3 strips.  Place these on the peaches side by side but not necessarily touching. 

Cover the pie dough with a layer of peaches (about half of what you have in the bowl).  Take the remaining outer parts from the pie crust and tear into pieces about 3 inches long.  Arrange on top of the peaches, covering most of the peaches but not overlapping. You may not need to use all the dough from that crust. 

Cover with the remaining peaches.  Spread out to cover all the dough.  Cut a circle from the center of the second crust and place on top of the peaches.  It is not necessary to cover completely. 

1 to 2 Tbsp butter or margarine

Scatter small bits of butter on any exposed peaches. 

Sprinkle the top with a mixture of sugar and cinnamon.

Bake at 425 for 45 minutes.  If it gets too brown you can cover the top with foil.  

My mom served it with milk poured over top.  Ice cream or whipped cream are also good toppings. 

BONUS - PIE DOUGH COOKIES

Use the extra scraps of pie dough to make easy cookies.  Break into cookie sized pieces.  Arrange in the foil pie pans and sprinkle generously with a cinnamon and sugar mixture. 

Bake about 10 minutes until golden brown. 

  No fresh peaches - no problem. Use frozen or canned and omit the lemon juice and water rinse. I usually slice or chop the peaches a little if using these. 

Basic one pot pasta

 16 Oz pasta uncooked

2 Tbsp olive oil

1/2 stick butter

4 tsp minced garlic

1 to 2 tsp seasonings 

12 Oz to 1 lb meat or seafood 

4 cups broth

Vegetables such as spinach, mushrooms, canned tomatoes, broccoli, peas, bell pepper - 4-6 cups total 

Shredded cheese 

Shrimp, Mushroon and spinach fettuccine. 

16 Oz fettuccine uncooked

2 Tbsp olive oil

1/4 cup butter (1/2 stick) 

4 tsp minced garlic

1/2 tsp red pepper flakes

1 tsp oregano 

12 Oz package of small frozen shrimp

8 Oz fresh mushrooms, sliced. 

4 cups broth 

5 Oz baby spinach 

1/4 cup shredded parmesan 

Salt and pepper 

Combine oil and butter in large skillet.  Add garlic and sauté for a few minutes.  Add pepper flakes, oregano, shrimp, and mushrooms.  Sauté until shrimp is pink and cooked through. 

Add broth and bring to a boil.  Add pasta and continue boiling, stirring frequently until pasta is cooked.  Stir in spinach.  Top with parmesan. 

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)