Quiche is such a warm and satisfying dish and hearty enough to stand alone as your main entree. We had this delicious quiche as our Christmas Eve dinner this year but it can work anytime of year. We are in the process of preparing to relocate from California to Michigan and packing during the holidays meant this year had to be sweet and simple. My hubby eats gluten free and since we eat dinner together as a family, our dinners are gluten free also. Growing up my Grandma Oma ate gluten free and she loved this thin potato crust. This was my first time making it and it was really easy! My hubby also eats dairy-free so I just added some cheese to half of the quiche. You can add cheese to the filling if you prefer and certainly can have fun playing with swapping out the fillings. I'd like to try a sun dried tomato, spinach and goat cheese combo next. I'm also thinking of trying these in a cupcake pan for a tasty appetizer! Merry Christmas and Enjoy!
Recipe: {serves 4 as main dish, 6 as a side}
Ingredients:
2 medium Russet potatoes, peeled
1 cup cooked spinach
2-3 ounces Canadian bacon diced
1 clove garlic, finely minced
1-2 tablespoons diced red onion
4 eggs, well beaten
3/4 cup milk or water
1 tablespoon avocado oil (or other cooking oil)
Directions:
1. Using a Mandolin, thinly slice the peeled potatoes. Or use a knife if you don't have a Mandolin.
2. Drizzle 1/2 tablespoon oil in bottom of a glass pie plate. Layer potato slices all over bottom and sides of pie plate, slightly overlapping each slice.
3. Bake potatoes at 425'F for 25 minutes.
4. In a saute pan add 1/2 tablespoon oil and diced Canadian bacon and saute over medium heat for 5-10 minutes or until golden and fragrant.
5. Add garlic and onion and stir to saute. Once onions and garlic are tender, add in cooked spinach to warm through. Remove spinach mixture from the heat and allow to cool slightly.
6. In a large bowl mix together eggs, milk (or water), and cooled spinach mixture (if it's too hot it will scramble your eggs).
7. Remove potatoes from the oven and decrease oven temperature to 375'F. Pour the egg and spinach mixture over the potatoes, smoothing evenly with a spatula.
8. Bake at 375'F for 30-40 minutes or until eggs are set. Remove from the oven and let sit for 5-10 minutes before serving. Top with cheese if you like.
*If you are a cheese eating family, go ahead and add a palmful of your favorite cheese to the filling!
For Diabetic Friendly, consider substituting Egg Beaters for the eggs for 1 CHO exchange, 3 Protein exchanges and 1.5 fat exchanges
...click here for the recipe!
I'm trying to get excited for fall and my favorite, warm soups, but it's still 95 degrees here, which makes it alittle hard. No matter, we just cranked the AC up and enjoyed our warm and savory soup while it felt like summer outside. This is a spin off from our old favorite
Potato Leek Soup and it turned out great. I used lean Canadian bacon rounds instead of bacon and a tiny sprinkling of jack cheese instead of cheddar. We loved the rich green color from the kale and creamy texture without the cream. The real test...both my big boys asked for seconds! Enjoy!
Recipe: (serve 4-6)
Ingredients:
1 tablespoon butter
8-10 small round slices of Canadian bacon, diced and divided in half (or 2-3 slices regular bacon)
1 large bunch kale leaves, chopped, thick stems removed
6 cups Organic low sodium chicken broth
1 tablespoon dried thyme
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 pounds small golden potatoes such as Yukon, cubed
Directions:
1. In a large soup pot over medium high heat, melt butter and add HALF of the diced Canadian bacon, cook about 5 minutes, stirring frequently until slightly brown and rendered.
2. Add chopped kale leaves and continue cooking until wilted, about 5 minutes more. Add 1/2 cup of the chicken broth to deglaze the bottom of the pan (wash off all the tasty bits)
3. Add thyme, garlic powder, salt and potato cubes and cover with remaining chicken broth. Bring to a gentle boil then reduce heat to low, cover and simmer for about 30 minutes until potatoes are very soft.
4. Using an Immersion Blender puree the soup right in the pot being sure to keep your stick blender at a slight angle. Or if you are using a traditional blender or a food processor, work in batches pureeing the soup until smooth then return it to the pot. Season to taste.
5. Warm the remaining Canadian bacon, dice and use as a tasty garnish. Serve topped with remaining diced Canadian bacon and shredded cheese {and a hunk of french bread or gluten free bread}
...click here for the recipe!
This is what's for snack today at my son's preschool along with our
Pretzel Shamrocks. It was fun to make and I had my 3 year old help! It's one of my passions in life to help kids learn for themselves how to choose delicious, beautiful, colorful food that also happens to be good for them, so I was all over this idea. What kid {or adult} can resist sweet fresh fruit that's already been washed and diced and laid out for them in a pretty display. Hope the preschoolers love it!
Fresh fruit lined up in a colorful rainbow, complete with a pot of gold at the end {golden raisins}.
The "clouds" are string cheese pieces for some tasty protein to balance it all out.
Happy Saint Patrick's Day everyone!
...click here for the recipe!
Okay, so this is not really a healthy dinner idea, it's a fun treat idea. It's our turn to bring snack to Preschool this Thursday, which happens to be Saint Patrick's Day so I decided to try this fun idea I got from my friend G. I think they turned out pretty cute. Stay tuned tomorrow for a super healthful St. Patrick's themed snack perfect for kids and adults alike, I'll give you a hint, it's very colorful.
Pretzel Shamrocks:
- 1 large bag mini pretzels (get a good brand like Snyder's so they don't fall apart)
- 1-2 bags Candy melt chocolate (you can find this at most craft stores)
- sprinkles!
Directions:
1. Melt your candy melts in a double boiler (small glass bowl over a pot of gently simmering water).
2. Dip small end of pretzels in melted candy chocolate
place three pretzels end to end together to make a cute little shamrock! Save the broken pretzel pieces for stems. Attached your stems with a dab of melted chocolate.
3. Once the candy has set on the pretzels, place the remaining melted candy melts in a zipper top plastic bag, squeeze out all the air and snip a very tiny (I mean VERY tiny) corner off the bag. Use this as a piping bag to pipe your candy melts all around the edges of the pretzels. Then sprinkle lots of sprinkles while the chocolate is still wet.
4. Once completely hardened (~1 hour), store in an airtight container for up to 1 week.
...click here for the recipe!
A fun Saint Patrick's Day recipe made green without using food coloring. This is a tasty hummas dip perfect for dipping.
Edamame are young soy beans that are bright green, tender and have a mild flavor they are also high in protein and fiber. Serve this up with a variety of fresh veggies and some whole wheat pita bread wedges. This recipe makes a lot so cut it in half if you aren't looking to feed a crowd.
Spinach and Edamame Hummas Dip Recipe (serves 10-12)
Ingredients:
- 2 cups frozen chopped spinach
- 1 1/2 cups shelled edamame (you can buy frozen shelled edamame, defrost before using)
- 2 (12 oz.) cans chickpeas (garbanzos), drained and liquid reserved
- 2-3 cloves garlic, peeled
- 1/2 cup tahini
- 1/4 cup olive oil
- 2 tsp. fresh lemon juice
- 3/4 Tablespoon salt
- 1 tsp. crushed red pepper (optional)
- 3/4 tsp. freshly ground black pepper
- 1/4-1/2 cup reserved chickpea liquid (as needed)
Directions:
1. Thaw the spinach and drain it fairly well. It doesn't need to be bone dry, but it shouldn't be TOO liquidy.
2. Place spinach, edamame beans, chickpeas, garlic, tahini, olive oil, lemon, salt, and red pepper in the bowl of your food processor. Process until creamy, thick, and well combined.
3. With processor running, add the reserved chickpea liquid slowly until your hummus reaches your desired consistency.
4. Add the black pepper. Pulse the processor to incorporate it.
5. Chill for at least an hour before serving. Better 4 hours or overnight.
*Recipe adapted from www.divinedinnerparty.com
Whole Wheat Pita Wedges
-several pita bread rounds (4 pita rounds make about 50 chips)
-olive oil spray
-garlic powder
-Italian Seasoning herb blend
Directions:
1. Preheat oven to 350'F. Cut pita bread into wedges and pull apart to a single layer (~16 wedges per pita)
2. Spread pita wedges cut side (bumpy inside side) up on a large baking sheet. Lightly spray pita triangles with olive oil spray and sprinkle lightly with seasonings.
3. Bake in 350'F oven for 7-10 minutes, flipping once halfway through until crispy and golden and perfect for dipping!
...click here for the recipe!
This is a fun St. Patrick's Day inspired side dish I tried for fun. It was different but really quite tasty and everyone {including both kiddos ages 1 and 3} gobbled it up. We served it up with our
Crispy Gluten free breaded chicken with a twist, instead of Rice Chex cereal I used gluten free corn flakes this time. It turned out great! My hubby said the chicken reminded him of the flavor of a corndog and we dipped them in mustard, which was delicious.
Mashed Potatoes with Broccoli Recipe: (serves 4-6)
Ingredients:
1 pound potatoes, cut into cubes
4 cups broccoli florets
1/2 cup frozen spinach leaves, thawed and drained well (squeeze water out)
1/2 cup shredded cheddar cheese, plus more for garnish
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions:
1. Steam potatoes in a large pot over an inch or two of water, covered for about 10 minutes. Add broccoli on top of the potatoes, cover and steam another 5-7 minutes until the vegetables are tender. Remove the broccoli with tongs to a large bowl, mash with a potato masher then add the potatoes and other ingredients and mash until smooth, there will still be some lumps. Serve hot topped with a sprinkle of cheese. *Note: the spinach is optional, I added it because I had extra left over from my Spinach and Edamame Hummas recipe.
Modifications for the Crispy Gluten Free Breaded chicken:
Substitute 2 cups of gluten free cornflakes, crushed (instead of the Rice Chex cereal)
garlic powder and Italian seasoning
try dipping in yellow mustard
...click here for the recipe!
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