Around here we call quiche "breakfast pie" because it is just a kid-friendly word. I make this quiche at least one a month because the boys will gobble this up and it is so easy to make. I serve this easy meal with whole wheat blueberry muffins and fresh fruit.
Ingredients
Deep dish pie shell
5 eggs
1 cup half & half OR skim milk
3 sliced green onions
1/2 cup chopped spinach
Bacon, cooked and crumbled (you can use any breakfast meat, but the kids like bacon)
1 cup shredded cheese (we like cheddar, but you can use your favorite)
Salt, pepper, garlic, dry mustard (to your liking)
Directions
1. Heat oven to 350 degrees.
2. In a mixing bowl, whisk eggs well. Add in half & half (or milk), salt, pepper, garlic and dry mustard. Sometimes I even add in a few dashes of hot sauce (shhhh!).
3. Pour the egg mixture into the pie shell.
4. Add in bacon, onion and cheese.
5. Bake in the oven for about 30 minutes or until set.
When I make this I keep the green onion and the spinach on one side of the quiche and place all of the bacon on the opposite side, this pleases the vegetarian and the meat eaters alike! We never have any leftovers. You could add in any ingredients of your liking such as sliced tomatoes, diced ham, Swiss cheese, etc. I've served this for both breakfast and an easy weeknight dinner.
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Sunday, December 29, 2013
Recipe: Pot Pie
Our dear friends had their first baby a few weeks ago so I decided to make up some easy to freeze meals for them. When I had the boys the absolute best gifts were prepared dinners. I didn't have to worry about going to the store, cooking or cleaning up a big mess. It was so nice to just sit down and eat, especially when I was trying to juggle a newborn and a toddler. I decided to make double batches of the meals so we could have quick homemade dinners this week. Today I made stuff shell pasta, pot roast with carrots and potatoes and pot pie. I have to share this pot pie as it was so darn easy and it tastes pretty darn good! I didn't bake this pot pie, I just popped it straight into the freezer. Tomorrow night I will throw it in the oven and let it bake while I enjoy a clean kitchen! Note: I didn't measure much of anything, I just kinda threw a bunch of ingredients together based on what I thought sounded and looked good. Adjust as needed to fit your dietary needs.
Ingredients
1/2 stick of unsalted butter
Diced onion (I used about half of a small yellow onion)
Diced potato (I used four medium sized potatoes)
3.5 cups frozen veggie mix (I used green beans, sweet peas, carrots and corn medley, you can always use fresh veggies, but I was strapped for time)
1/2 cup all purpose flour
2 cups low sodium chicken broth
1 cup low fat half and half
Chicken breast, cooked and diced (I boiled 3 large boneless skinless breasts & cubed them)
Pie crust (I used a Pillsbury pie crust because I was too darn busy to make one!)
Salt, pepper, minced garlic to your liking
Directions
1. Melt butter in a large, deep skillet or pan. Toss in onion, potato and veggies. Sprinkle with salt, pepper and minced garlic. Stir often so they do not burn or stick to the bottom of the pan. You'll want to cook this a good 15-20 minutes or until tender.
2. Sprinkle flour into veggies and mix well.
3. Slowly pour broth into the veggie mix. Slowly add in half & half. Mix often until mixture is thick and bubbly and heated all the way through. Then add in the chicken and heat all the way through.
4. Pour mixture in a large round casserole dish OR pour into two smaller dishes (I used two 8x8 pans).
5. Unroll pie crust and place on top of mixture. I used two 8x8 dishes and one crust fit perfectly on top (I fluted the edges). Cut a few slits on top so the steam can escape while baking.
6. This is where I just placed my dishes into the freezer to eat one night this week. You can pop this right into a preheated 350 degree oven for about 30-45 minutes. If you notice the edges of the crust getting too dark, you can wrap it in foil.
Serve this with a salad for a super tasty, easy dinner!
Ingredients
1/2 stick of unsalted butter
Diced onion (I used about half of a small yellow onion)
Diced potato (I used four medium sized potatoes)
3.5 cups frozen veggie mix (I used green beans, sweet peas, carrots and corn medley, you can always use fresh veggies, but I was strapped for time)
1/2 cup all purpose flour
2 cups low sodium chicken broth
1 cup low fat half and half
Chicken breast, cooked and diced (I boiled 3 large boneless skinless breasts & cubed them)
Pie crust (I used a Pillsbury pie crust because I was too darn busy to make one!)
Salt, pepper, minced garlic to your liking
Directions
1. Melt butter in a large, deep skillet or pan. Toss in onion, potato and veggies. Sprinkle with salt, pepper and minced garlic. Stir often so they do not burn or stick to the bottom of the pan. You'll want to cook this a good 15-20 minutes or until tender.
2. Sprinkle flour into veggies and mix well.
3. Slowly pour broth into the veggie mix. Slowly add in half & half. Mix often until mixture is thick and bubbly and heated all the way through. Then add in the chicken and heat all the way through.
4. Pour mixture in a large round casserole dish OR pour into two smaller dishes (I used two 8x8 pans).
5. Unroll pie crust and place on top of mixture. I used two 8x8 dishes and one crust fit perfectly on top (I fluted the edges). Cut a few slits on top so the steam can escape while baking.
6. This is where I just placed my dishes into the freezer to eat one night this week. You can pop this right into a preheated 350 degree oven for about 30-45 minutes. If you notice the edges of the crust getting too dark, you can wrap it in foil.
Serve this with a salad for a super tasty, easy dinner!
Thursday, December 20, 2012
Recipe: Potato Soup
My goodness, it has been nearly two months since I last posted! So much has happened in the past two months, I was just super busy. I broke my foot and in addition to the boot I needed physical therapy three times a week. Then our sweet old dog Nick became very sick and needed around the clock care. We had to make the heart wrenching decision to put our boy to sleep. It was such a very sad time, I still miss him terribly. Our other dog, Miles, is just lost without his companion. It is very sad. Brennan woke up one night with a high fever and before long I was caring for a very sick little boy. He tested positive for Influenza B and was down for nearly nine days! We were practically drinking bleach in an effort to keep the illness at bay. Whatever I did worked because nobody else caught it! So to say I have been busy is an understatement!ion
The boys and I started Christmas vacation this afternoon. It is cold and windy and snowy. Winter has finally hit our area! I don't know about you, but warm comfort foods are a must on wintry days like this. As I snuggled on the couch under a blanket watching The Polar Express with the boys, I decided we needed a big pot of potato soup for dinner. Luckily I had all the fixings on hand so potato soup was on the menu!
This soup is easy to make, tastes amazing and is a crowd pleaser, kiddos included! I am not sure how much this makes as I do not really measure stuff out. Bryan had two bowls, I had one and the boys each had one small ladle full. I was still able to put the leftovers in a small plastic container so I am guessing 6 servings? You can always adjust the amounts for your needs.
Ingredients:
5 russet potatoes, baked and skinned
6 slices of bacon, reserve the grease
1 small onion, diced
2 cloves garlic
4 tablespoons butter
2.5 cups half & half
2.5 cups broth (chicken or vegetable)
2.5 cups shredded cheddar cheese
salt, pepper, cayenne pepper to taste
sour cream, green onion for garnish, if desired
Directions:
1. Bake potatoes until fully cooked. Peel potatoes, mash well.
2. Cook bacon. Reserve a few slices for garnish, crumble the rest.
3. In a large pot heat up bacon grease. Add in diced onions and garlic and cook until tender.
4. Add in butter and cook until melted.
5. Add in potatoes, bacon crumbles, half & half, broth, salt, pepper and cayenne pepper. Heat all the way through, but do not boil.
6. Once heated, add in cheese, stirring well. Continue to simmer on low heat.
7. Ladle into bowls, adding sour cream, bits of reserved bacon, shredded cheddar and green onions as desired.
The boys and I started Christmas vacation this afternoon. It is cold and windy and snowy. Winter has finally hit our area! I don't know about you, but warm comfort foods are a must on wintry days like this. As I snuggled on the couch under a blanket watching The Polar Express with the boys, I decided we needed a big pot of potato soup for dinner. Luckily I had all the fixings on hand so potato soup was on the menu!
This soup is easy to make, tastes amazing and is a crowd pleaser, kiddos included! I am not sure how much this makes as I do not really measure stuff out. Bryan had two bowls, I had one and the boys each had one small ladle full. I was still able to put the leftovers in a small plastic container so I am guessing 6 servings? You can always adjust the amounts for your needs.
Ingredients:
5 russet potatoes, baked and skinned
6 slices of bacon, reserve the grease
1 small onion, diced
2 cloves garlic
4 tablespoons butter
2.5 cups half & half
2.5 cups broth (chicken or vegetable)
2.5 cups shredded cheddar cheese
salt, pepper, cayenne pepper to taste
sour cream, green onion for garnish, if desired
Directions:
1. Bake potatoes until fully cooked. Peel potatoes, mash well.
2. Cook bacon. Reserve a few slices for garnish, crumble the rest.
3. In a large pot heat up bacon grease. Add in diced onions and garlic and cook until tender.
4. Add in butter and cook until melted.
5. Add in potatoes, bacon crumbles, half & half, broth, salt, pepper and cayenne pepper. Heat all the way through, but do not boil.
6. Once heated, add in cheese, stirring well. Continue to simmer on low heat.
7. Ladle into bowls, adding sour cream, bits of reserved bacon, shredded cheddar and green onions as desired.
Wednesday, November 2, 2011
What's For Dinner?
I live with meat eaters so that means from time to time I must make dishes that contain my beloved furry friends. I usually try to stick with chicken, turkey or lean cuts of pork, but every once in a while the crew wants beefs. I am all about making meals that are healthy, easy to prepare and can possibly stretch into two dinners. For that I turn to my buddy, the cow, aka beef pot roast.
When I make a roast I usually cook it in the meat in a crock pot. I love the fact that I can turn the pot on and forget about any prepping for hours on end. I try to buy the leanest cut of beef possible, but I will admit that sometimes I just buy the cheapest cut. I place the roast in the pot, add some water, slice up an onion and add a variety of seasonings and spices such as basil from my garden, garlic, salt and pepper, oregano, rosemary, etc. Then I turn that pot on high and walk away. If I remember I turn it at some point, but this is not a necessary step. About an hour before I plan to serve dinner I slice or shred up the meat and cook it in the juices. Mashed potatoes are always a hit, but sometimes I just slice up potatoes and carrots and toss them in the crock pot. Before I serve dinner I always make sure I reserve some of the meat and juices for another meal.
That other meal would be beef 'n noodles. In a pot boil water and add whole wheat egg noodles until al dente. In another pot add a can of "cream of" soup. I like cream of mushroom, but you could use any cream of soup of your choice. Add a little milk to thin it out along with the meat and juices from the night before. Bring to a boil and add to the drained noodles. Cook for a few minutes until everything is heated and mixed. Serve with your favorite veggies as a side along with some fresh fruit.
Super easy, inexpensive, healthy....that's my kind of meal!
When I make a roast I usually cook it in the meat in a crock pot. I love the fact that I can turn the pot on and forget about any prepping for hours on end. I try to buy the leanest cut of beef possible, but I will admit that sometimes I just buy the cheapest cut. I place the roast in the pot, add some water, slice up an onion and add a variety of seasonings and spices such as basil from my garden, garlic, salt and pepper, oregano, rosemary, etc. Then I turn that pot on high and walk away. If I remember I turn it at some point, but this is not a necessary step. About an hour before I plan to serve dinner I slice or shred up the meat and cook it in the juices. Mashed potatoes are always a hit, but sometimes I just slice up potatoes and carrots and toss them in the crock pot. Before I serve dinner I always make sure I reserve some of the meat and juices for another meal.
That other meal would be beef 'n noodles. In a pot boil water and add whole wheat egg noodles until al dente. In another pot add a can of "cream of" soup. I like cream of mushroom, but you could use any cream of soup of your choice. Add a little milk to thin it out along with the meat and juices from the night before. Bring to a boil and add to the drained noodles. Cook for a few minutes until everything is heated and mixed. Serve with your favorite veggies as a side along with some fresh fruit.
Super easy, inexpensive, healthy....that's my kind of meal!
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