Caramelized Onion, Kale, Amish Swiss and Tomato Crustless Quiche

Yield: 4

Cook Time: 35 min.

INGREDIENTS:

1 tbsp of olive oil or butter
1 cup yellow or white onion, chopped
4 cups of chopped fresh kale
1.5 cups  Amish or Baby Swiss cheese, shredded
6 eggs
3/4 cup milk milk

1 tsp Sea salt [total]

1 clove garlic , minced

black pepper, to taste

1 medium or large vine ripe tomato , sliced thin 

DIRECTIONS:

Preheat the oven to 400 degrees. Coat a 9 inch pie plate with cooking spray.

Heat the olive oil  [or butter] in a large skillet over medium heat. Add the onions and garlic then cook stirring often over medium-low [#4 on my dial] heat until caramelized, about 15-20 minutes. Add the kale to the skillet then season with half of the sea salt and a bit o’ cracked pepper, to taste. Toss until well combined, cover with lid and cook about 5 minutes until wilted.

Place onion and kale mixture into the bottom of the pan, cover with half of the Swiss cheese. 

Combine the eggs with the milk, season with remaining sea salt and  bit more o’ cracked pepper, to taste then whisk until smooth. 

Pour the egg mixture into the pie pan over the onion and kale mixture, then cover with layer of sliced tomato, and finally, top with remaining Swiss cheese.

Place into the oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Let cool for a few minutes before slicing and serving. Enjoy.

**the tomato can be added before *or* after baking according to your preference.**

Country Ham and Cheese Cornbread Casserole

1 8.5-ounce box corn-muffin mix (Jiffy)
1 16-ounce can corn, drained (or 1-1/2 cups frozen corn, thawed)
3/4 cup milk
2 cups Shredded Sharp Cheddar Cheese
4 TBSP melted butter
1 tsp onion powder , or 2 TB dried onion flakes [1 small onion , diced , but if using fresh onion, saute until soft, before adding]
1.5 cups ham, diced small
1 cup sour cream [I used reduced fat]- **Nonfat Greek Yogurt works great too!**
3 eggs, beaten

Heat oven to 350 degrees.
Combine all ingredients in a large bowl and pour into a 9 x 11 inch baking dish that has been sprayed with nonstick cooking spray. Bake for 45-50 minutes, until lightly browned and knife inserted in center comes out with no color on it [** it will likely look wet because this dish is quite moist and wonderful, as long as that wet is CLEAR then the eggs are done cooking] .

***Please keep in mind differing baking dish sizes will cause the bake time to differ. Start checking for doneness at 40 minutes and adjust accordingly.***

Cheesy Sausage and Veggie Omelet Muffins

Cheesy Sausage and Veggie Omelet Muffins

Egg Mixture:
12 large eggs

1 cup milk 

2 tsp soft butter

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp onion powder

1/4 tsp garlic powder *optional*

black pepper to taste

2 cups shredded sharp cheddar cheese


Filling:
 [any variation of the following combine wonderfully]
1 cup tater tots cut in half

1/3 pound turkey Sausage [ browned and crumbled]

1 cup diced broccoli florets- I used frozen that had been thawed

1/2 of Green Bell Pepper, diced
diced red onion [if using this , omit onion powder from egg mixture]

bacon, bacon, bacon [3 slices]


Directions

1. Preheat oven to 350 F.

2. In a large saute pan, over medium high heat, brown Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and drain

3. Whisk together eggs, milk, butter, salt, and baking powder.  Season with black pepper. Stir in 1.5 cups cheddar cheese. 

4. Lightly spray 2 12-cupcake pans with oil.
5. Layer bottom of cups with fillings of choice to halfway mark

6. Pour 1/3 cup of egg mixture over the top of filling. 

7. Sprinkle with additional cheddar cheese.

8. Bake for 20 minutes.  

**only cook them until they are no longer runny. Then allow them to cool before placing them in a large freezer bag. As they cool, they will thicken up. By doing this, they are not rubbery when they are taken out of the freezer and reheated.**

Makes 18 muffins

**if you want to line the muffin cups use aluminum liners instead of paper.

**I made two different kinds: 

Bacon, broccoli, and cheese
and
Sausage, green pepper, and tater tot
By adding filling bits separately you can make any number of combinations you want!

Throw them in a freezer bag and just pop them in the microwave for a minute for a quick healthy breakfast on the go!

Chicken Fried Rice

Chicken Fried Rice

Serves  4 or 5

Ingredients

• 3 cups cooked rice
• 1.5 TB sesame oil
• 1 large onion, chopped, or 1 cup worth of diced green onion
• 3 cloves garlic, chopped/smashed
• 1.5-2 cups chopped chicken breast, seasoned with garlic powder, salt, and black pepper
• 2 carrots - peeled and diced [1 cup]
• 1 cup green peas [* or for carrots and peas, use 2 cups of frozen mix from bag*]
• 3 eggs, beaten( scrambled in 1 TBSP BUTTER, set aside)
• 1/3-1/2 cup soy sauce
•  1/2 tsp onion powder
•  1/2 tsp garlic powder
• Black pepper to taste
• 3 tablespoons chopped green onion
• 1/2 cup oil of choice(I use coconut and olive oil

Directions

1. Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, add in chicken. Fry until chicken is no longer pink.
2. Lower heat to medium and stir in all veggies, green onion and spices. Fry until crisp-tender. Scootch everything to one side of pan and scramble eggs in the cleared space. Stir scrambled eggs into veggie mixture and add green onions.
3. When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.

**OR**Cook the rice & let it cool [I cooked mine in water with a little chicken bouillon added for boost of flavor]. Then cook the onion & garlic in the oil. I added only chicken, carrot, & peas. Then mix the soy sauce in w/ the veggies. Stir the mix into cooled rice. Then cook 3 eggs in the same pan & chop them up to bite size pieces & mixed them in. Lastly, add in green onions. 

Chicken Broccoli Quiche

Hark and gasp! My two youngest, 3 and 4 years old, went to TOWN on this!  I was amazed—around here that's practically a miracle! And my husband and I both went back for seconds. SOOOO GOOD!

2 c. shredded Sharp Cheddar cheese
1/2 cup powdered Parmesan [from can]
1 c. cooked chicken, cubed or shredded
2/3 c. chopped onion [ or heaping TB dried onion flakes, or 1 heaping tsp onion powder]
1/4 tsp garlic powder
1 pkg. frozen broccoli (thawed)- Recipe actually uses roughly 3 cups
1 c. milk [I used skim with great results]
1/2 cup sour cream [I used reduced fat]
5 eggs
3/4 c. Bisquick mix
3/4 tsp. salt
1/4 tsp. pepper
** Also, optionally, this is delightful with 2 oz. low fat cream cheese cut up into small pieces and added in**
Grease quiche pan or 9" deep dish pie plate. Layer chicken, 1 cup cheddar cheese, then broccoli.
Beat eggs, Bisquick, powdered Parmesan, spices, and milk until smooth. Pour into pan. Top with remaining Cheddar.
Bake at 400 for 60-75minutes<lay sheet of aluminum foil lightly over quiche at 45 minutes>. Quiche is done when knife in center comes out mostly dry.

Crustless Broccoli 3 Cheese Quiche

Serves 4

4 or 5 eggs [depends how many folks you are feeding]

3/4 cup freshly grated Parmesan cheese, or 1/2 cup powdered parmesan [ the kind in the shakable container]

1/4 tsp garlic powder

1 tbsp onion flakes, 1 tsp onion powder, or 1 small onion chopped

1/4 tsp pepper

3/4 tsp salt

Abt. 3 cups broccoli floretes [I used 1 bag of thawed frozen]

1  cup shredded sharp cheddar cheese  [ I used more like 1.5]

2/3 cup Bisquick-- *instead of store bought crust*

1 cup milk [even skim works just fine]
1/2 cup sour cream [low-fat works] *optional*

 2 oz. cream cheese [low-fat works here] cut up and added in.[-- I liked the little pockets of cream cheese vs softening it and stirring it in smoothly with the milk and whatnot.]**Adding the cream cheese is optional, but really, you should opt to add it in...

Mix everything except broccoli and cheeses with fork.

Spray  9 inch pie dish with cooking spray and spread Parmesan in a layer over the bottom. Cover Parmesan with broccoli florets. Pour egg mixture over broc and parm, then cover with remaining cheeses and sprinkle parsley flakes as garnish.

*sometimes I mix the parmesan in with the eggs and milk instead of in a layer on the bottom. *

Cook 45-55 minutes at 400 degrees—until knife inserted between edge and center comes out clean.
*** Takes about five minutes to put together. wha-lah!

Spinach Quiche

Spinach Quiche
I must confess, I go crustless on this one. But that choice is completely up to you.
Serves:
4-6 servings

Ingredients


* 5 large eggs, beaten
* 3/4 cup milk
* 1/4 tsp Salt
*1/8 tsp pepper
*1/4 cup fresh minced onion, or 1 tbsp onion flakes, or 1 tsp onion powder
* 1 tsp Worchestershire sauce
* 1/2 tsp garlic powder
* 10 oz. frozen chopped spinach, thawed, drained, squeezed thoroughly
* 3 pieces turkey bacon, cooked and crumbled
* 1 1/2 cups shredded Swiss or parmesan cheese
*Optional* 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions

Preheat the oven to 400 degrees F.

Combine first 7 ingredients whip together with fork or whisk. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for about 35 minutes until the egg mixture is set. Cut into 6-8 wedges.

Alternatively you can mix the spinach in with the eggs. Do layer of half of cheese in bottom of pan, add egg mixture, top with bacon, cover with remaining cheese.

Broccoli/Spinach Quiche

Crustless Broccoli and Spinach Quiche
10 oz. package of chopped spinach: thawed and drained, squeeze to get out all extra moisture
4 eggs
3/4 cup shredded Parmesan or swiss cheese, or 1/2 cup powdered parmesan [ the kind in the shakable container]
1/4 tsp garlic powder
1 tbsp onion flakes, or 1 small onion chopped
1/4 tsp pepper
1/2 tsp salt
1 tsp Worcestershire sauce
2 slices bacon, cooked and crumbled, or 1 tbsp bacon bits *optional*
1 cup broccoli florets
3/4 cup shredded cheddar
3/4 cup Bisquick-- *instead of store bought crust*
1 cup milk
mix everything except broccoli and cheddar cheese [with fork],
pour into greased pie plate or something equivalently sized.
add broccoli evenly, top with cheddar cheese and sprinkle parsley flakes over the top.

cook 35 minutes at 400 degrees. 'til knife inserted between edge and center comes out clean.*** Takes about five minutes to put together. wha-lah!

*** There are endless variations to this dish: Replace spinach with same amount of shredded Chicken for delicious cheesy broccoli/ chicken quiche. Or use ham, turkey, more bacon...whatever
Replace broccoli or spinach with equal amounts of cauliflower, green beans, or asparagus.