Monday, December 24, 2012

Goat Cheese Quiche with Hash Brown Crust

I found this one on Pinterest from Martha Stewart. It's amazing.

Goat Cheese Quiche with hash brown crust

  • 2 tablespoons butter, softened, plus more for pan
  • 1 package (1 pound) frozen hash brown potatoes, thawed
  • 12 large eggs
  • Coarse salt and ground pepper
  • 1 1/2 cups reduced-fat sour cream
  • 1 package (4 to 5 ounces) soft goat cheese, room temperature
  • 4 scallions, thinly sliced
  1. Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.
  2. Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.
  3. In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.
Cook's Note
When is it done? Gently tap or shake the pan; if the filling jiggles slightly in the middle but not on the sides, the quiche is set.

  • Prep Time25 minutes
  • Total Time1 hour 15 minutes
  • YieldServes 6

Cottage Cheese and Spinach Bake

Cottage Cheese & Spinach Bake

2 cups low fat or fat free cottage cheese
2 whole eggs
1/2 a bag of fresh spinach
1/2 cup Parmesan cheese (save some for the top to broil at the end)
1/2 cup Pepper jack Cheese
1/4 block of fat free Cream Cheese
1 small onion chopped
Jalapeno to tasting. i added some from the jar (slices)about 10 and chopped.

Preheat oven to 350° F
Note: I saute the onion and jalapenos, then add the spinach cook down, add cream cheese to melt. Then mix the rest in.
In large bowl, mix together all ingredients well.
Top with parm cheese to broil 5 mins at the end.
Place evenly into 9x13 pan
Bake for 20-30 minutes or until cheese bubbles on outside. 
Let sit 5 minutes before serving.
Season to taste with salt, pepper, and garlic as desired.

Serve with cucumber and Squash slices, crackers or tortilla chips.

Saturday, December 1, 2012

Erinn's Salsa 2

I had about 10 tomatoes
1 banana pepper 
3 small yellow bell peppers
1/2 onion, 
3 cloves of garlic, 
whole bunch of cilantro 
sea salt, 
chili powder
lime juice 
one small can of tomato sauce
liquid smoke flavoring and
Chipotle powder. 

blend all together. Add more seasoning to your taste. I make salsa up all the time just depends on what I have on hand at the time. :) 

Squash Casserole

Squash Casserole

3 Yellow Squash
2 small yellow bell peppers
1/2 onion
10 eggs
2 1/2 cups water
1/2 cup Greek Yogurt
1 cup cheddar cheese 2%
1 cup Pepper jack cheese 2%
salt and Pepper
4 tsp of truvia

chop onion and bell pepper up to sautee then add sliced  squash and add water to the pot to cook down until soft.  In another bowl add eggs, 1/2 the cheese and greek yogurt, salt and pepper and truvia. Mix together. When squash is done add to the bowl mix up and put in a 9x13 pan and top with the rest of the cheese. bake at 340 for 30 mins.

78 cal, 4 carb, 4 fat, 7 protein, 2 sugar

You could up the protein if you added a small container for cottage cheese. I just didn't have any or add another 1/2 cup of greek yogurt.

Buffalo Chicken Chilli

This Recipe is from my friend Karen M.

Buffalo Chicken Chili:
1 1/2 lb. raw boneless skinless chicken breasts, halved
1/4 tsp. each salt and black pepper
2 cups low-sodium fat-free chicken broth
Two 15.5-oz. cans cannellini (white kidney) beans, drained and rinsed
3 cups chopped celery
2 cups peeled and chopped carrots
2 cups chopped onion
1 tsp. chopped garlic
1 tsp. chili powder
1 tsp. ground cumin
1/3 cup plus 2 1/2 tsp. Frank's RedHot Original Cayenne Pepper sauce
1/2 cup plus 2 tbsp. crumbled blue cheese or Feta
Optional seasonings: additional salt and black pepper

Season chicken with salt and pepper, and place in a crock pot. Add all remaining ingredients except hot sauce and blue cheese. Gently stir.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.

Remove chicken and place in a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Add 1/3 cup hot sauce to chicken, and toss to coat. Stir saucy chicken into the chili in the crock pot.

Top each serving with 1/4 tsp. hot sauce and 1 tbsp. blue cheese crumbles. Enjoy!

Spaghetti Squash Bake

  • Spaghetti Squash Bake

    1 spaghetti squash (medium size)
    1 tablespoons oil (butter/ghee/lard etc)
    1 onion, diced
    2 stalks celery, sliced
    3 cloves garlic, minced
    1 pound ground beef or bison
    1 14oz can diced tomatoes
    1 green or red pepper, diced
    4-5 button mushrooms, sliced
    1 teaspoon sea salt
    1/4 teaspoon pepper
    1 teaspoon oregano
    1 teaspoon basil
    1/4 teaspoon marjoram
    1/4 teaspoon thyme
    1/2 teaspoon ground cumin
    2-3 tablespoons parmesan cheese
    Grated cheese for topping
    I added a jar of spaghetti sauce to this and used my hand blender to blend up the sauce and ingredients well. I also added cheddar Cheese to the top. It was yummy and the kids didn't notice there was no real noodles. :) Yay!

    1. Heat oven to 350F.
    2. Slice spaghetti squash in half lengthwise and remove the seeds. Place both halves cut side down in a baking dish in a half inch of water. Bake squash for 40-50 minutes, until the skin can be easily pierced with a knife.
    3. Remove from oven and allow squash to cool a bit, then use a fork to remove the flesh. Place in a colander to drain.
    4. Heat oil in a large pan and saute the onion until golden.
    5. Add the celery and garlic and cook for a couple more minutes.
    6. Add the beef and lightly brown, stirring frequently.
    7. Add the tomatoes, pepper, mushrooms, salt, pepper, and all of the herbs/spices. Simmer for 10-15 minutes until the liquid reduces.
    8. Stir in the parmesan. Taste, and adjust seasonings if required.
    9. Turn off the heat and mix about 2 cups of the spaghetti squash into the pan.
    10. Pour the meat/spaghetti squash mixture into an oven-proof lasagne or casserole dish.
    11. Spread about another cup of the remaining spaghetti squash over the top of the meat and sprinkle with grated cheese.
    13. Bake in the oven at 350F for 15 minutes or until the cheese starts to bubble.
    14. Remove from the oven and let it sit for a few minutes. Serve sprinkled with some extra parmesan cheese (optional)

Flour-less Cream Cheese Pancakes/Crepes

Flour-less Cream Cheese Pancakes/Crepes

or four 6-inch pancakes/crepes

Recipe ingredients:

2 oz cream cheese
2 eggs
1 packet stevia (or any) sweetener
1/2 teaspoon cinnamon
I added some Sugar Free Almond syrup to this recipes. Family loved it!

Put all ingredients in a blender or magic bullet.  Blend until smooth.  Let rest for 2 minutes so the bubbles can settle.  Pour 1/4 of the batter into a hot pan greased with butter or pam spray.  Cook for 2 minutes until golden, flip and cook 1 minute on the other side.  Repeat with the rest of the batter.  Serve with sugar free syrup (or any syrup of your choice) and fresh berries.  A surprisingly satisfying substitute for the real thing.  Tastes like skinny fried cheesecakes!  Even if you aren't watching your carbs these are a delicious departure from the traditional doughy stack of pancakes.  And you won't have the sleepy feeling that usually comes afterwards!

Approximate nutrition info per batch: 344 calories, 29g fat, 2.5g net carbs, 17g protein

Broccoli, Ham, Sausage and Cheese Frittata

Recipe from my friend Nicole and adapted by me. :) Thanks Nicole it was awesome!

Asparagus, Canadian Bacon, and Cheese Frittata

  • 5 large eggs (i used 7 eggs)
  • 4 tablespoons freshly grated Parmesan ( I toped it with some sharp cheddar cheese at the end)
  • 2 tablespoons milk
  • 1/4 teaspoon freshly grated lemon zest
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces medium asparagus stalks (about 8), woody stems trimmed, cut into 1/2-inch pieces (I used broccoli instead)
  • 4 medium slices Canadian bacon (about 2 ounces), coarsely chopped (I used ham and turkey sausage instead)
Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.

I saw this on the food network a few weeks ago and I actually made it, and it was actually edible...... and it was really good!