Crustless Spinach Quiche

Paula Deen is another chef whose recipes are usually a hit in my house.  In my quest to go low carb whenever possible, I came across this protein-packed recipe for her Crustless Spinach Quiche.  It's awesome.  I love it for breakfast.  It makes me happy at lunch.  It saves me from eating something naughty for dinner when we're just scrounging.  

Because I'm lazy and not capable of following a recipe word for word, I've made it even easier.  I've experimented with throwing different things in - tomatoes, crumbled bacon, green peppers - but I'm always happiest with it as is:

Ingredients:
1 (10 oz) box frozen chopped spinach
4 eggs
1 C. sour cream
1 C. cottage cheese
1/2  C. grated Parmesan
1/4 C. all purpose flour
1 tsp. salt
1/2 tsp. pepper
2 C. cheddar cheese, shredded

Preheat oven to 325 degrees.  Spray 8 x 8 inch baking dish with cooking spray.  Remove paper from the spinach box and microwave it on a plate for 4 minutes.  Let it cool and then squeeze out all the liquid.  Put in a medium bowl.  Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt, and pepper.  Add in the spinach and cheese, stir to combine. Pour the spinach mixture into the baking dish and smooth out the top.  Bake about 45 minutes or until set.  It will be puffed up but will fall some as it cools.  Allow to cool a little, cut into squares, and serve warm. 

Chicken Gloria

I am pretty excited to share this one - it's my new favorite meal! Even the husband and kids gobbled it up.  I didn't bother mentioning it has a funny sounding cheese in it, knowing full well they would turn up their noses before taking a bite.  It is goooood.  Warmed my soul.  It made a decent mess in my kitchen, but I can't wait to make it again and again.

I can't take credit for it, though - another awesome Pinterest find, this time thanks to Cooking with Sugar.

Ingredients:

2-3 boneless, skinless chicken breasts

1/3 C. all purpose flour

3 Tbsp. vegetable oil

2 Tbsp. butter

8 oz. sliced fresh mushrooms

1/2 C. sherry

1 can cream of mushroom soup

1/2 C. whole milk (don't you go using skim, you hear?)

Slices of Muenster cheese

fresh parsley, for garnish

salt and pepper, to taste

Trim and filet the chicken breasts in half.  Preheat oven to 350 degrees. Season both sides of the chicken with salt & pepper and then dredge lightly in flour to coat both sides.  Add oil to frying pan (I love my cast iron skillet for this one) and brown chicken in batches on both sides.  Don't worry too much about cooking all the way through - it will finish in the oven. Transfer chicken to a 9x13 inch baking dish.  Add the butter to the frying pan and let it melt over medium-high heat.  Add mushrooms, season with salt and pepper.  Brown mushrooms until golden.  Add sherry and cook for another minute or so.  Add the cream of mushroom soup and milk; mix well.  Pour sauce over the chicken breasts.  Cover with foil and bake for about 30 minutes. Crank up the broiler and top each piece of chicken with a slice of cheese.  Broil for 1-2 minutes to melt and just barely brown the cheese.  Top with fresh parsley and serve.  

You're going to have a bunch of leftover sauce.  It's delicious.  You may consider eating it as soup.  I have a better suggestion - make the Pioneer Woman's Crash Hot Potatoes and put the sauce on top of that.  

You will wish you made more.  Just warning ya! 

Super Duper Easy Rolo Cake Cookies

Just LOOK at what I came across on Pinterest:

Holy deliciousness, Batman. And they are EASY. Well worth the time spent painstakingly unwrapping a zillion Rolos.  Do your family a favor and make this immediately.  But do it when they're not around, because you will fool them into thinking you really went all out. 

Ingredients: 

1 box Devil's Food cake mix

2 large eggs

1/3 C. vegetable oil

Rolos

Preheat oven to 350 degrees.  Mix together cake mix, eggs, and oil.  Grab a small piece of dough - smaller than ping-pong ball sized - and form around one Rolo.  Repeat until all of the dough is used or you're out of candy, whichever comes first.  Bake for 8-9 minutes.  Let cool on a rack and sprinkle with powdered sugar before serving. 

You can thank me later.  Or curse my name at your next Weight Watchers meeting.  

Peanut Butter Apple Dip

Can I share something with you? I used to be 160 pounds heavier than I am now.  Yes, really.  I had gastric bypass several years ago and it changed my life.  I was really worried that my favorite hobbies - cooking, dining with friends, trying new foods - would not be compatible with my new life.  It took me several years to figure it out, but I've found a good balance for me.  I run 1-3 miles a several days a week.  I weigh myself daily and run extra when it creeps up until it creeps back down.  I eat pretty light for breakfast and lunch.  All so I can cook, serve, and eat tasty food prepared with quality ingredients.  

That said, pre-surgery, breakfast at McDonald's used to be one of my favorite meals.  I despise it now, it truly grosses me out.  For the longest time, I was sad that I no longer enjoyed breakfast.  Until I found THIS! Delicious low-fat vanilla greek yogurt doctored up with peanut butter, honey, and cinnamon.  I like eating it plain, but I absolutely adore dipping Golden Delicious apples in it.  My first thought in the morning is about coffee.  My second thought is about this yogurt. 

Ingredients:

1 individual container low-fat vanilla greek yogurt

1 Tbsp. peanut butter

1 tsp. honey

dash of cinnamon

Mix all ingredients well - I make it in the yogurt container itself, so no mess. Eat plain or dip apples.  DELICIOUS and filling!

Spicy Peanut Ramen Noodles

Stumbled across this on Pinterest recently and had to make it immediately - my teenage daughter is obsessed with ramen these days, so I happened to have everything on hand.  Talk about a cheap, delicious meal!  If you have some cooked chicken on hand, the carnivore in your life will be a little happier. Many thanks to Martha Stewart for jazzing up something so basic!

Ingredients:
1 package ramen noodles (chicken flavor)
1 Tbsp. soy sauce
2 Tbsp. chunky peanut butter
2 tsp. Sriracha
Cooked chicken (optional)
Green onion, thinly sliced (optional)

Boil noodles per package instructions with flavor packet.  Drain off most of the liquid.  Toss with soy sauce, peanut butter, Sriracha, and chicken (if using). Garnish with green onion slices.  Eat immediately and enjoy all that extra money you saved by not eating out.

Lasagna Soup

Sometimes you deeply crave something. And, often times, it's something that is either incredibly time consuming to make or super expensive to make.  I've had a hankering for lasagna but it takes soooo lonnngg to make! Plus, it's not the cheapest meal.  At least not the way I make it.  I came across a recipe for Lasagna Soup on the the Deen Brothers website when I was recovering from surgery and was only being allowed soft foods.  I finally gave it a try - with my own spin, of course - and was not disappointed!  I wouldn't recommend skipping the ricotta - the soup is very rich, and a little bit of ricotta in each bite really cuts the richness and makes it PERFECT.

Ingredients: 
1 tbsp. extra virgin olive oil
1 lb. Italian sausage
1 onion, chopped
3 cloves garlic, minced
32 oz. chicken broth
1 (14.5 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 uncooked lasagna noodles, broken into pieces
fresh basil, chopped, to taste
grated Parmesan cheese
shredded mozzarella cheese
ricotta

Heat the oil over medium-high heat in a large nonstick Dutch oven. Add the sausage, onion, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is browned.  Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, about 10 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, about 8 minutes minutes. Remove from the heat and stir in mozzarella. Garnish with fresh basil, Parmesan, and a dollop of ricotta.  

Makes about 6 servings