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Archive for the ‘Recipes’ Category

When Daddy’s On-Call Quiche

Daddy’s not a big fan of quiches, but my preschooler loves them.

“When Daddy’s on-call again, can we have quiche?” she recently asked.

And so we did.

Here’s our favorite quiche recipe:

Basic Quiche

Ingredients:
4 eggs
1 cup feta cheese
1 cup half and half
Dash of salt, pepper, and nutmeg
1-10 ounce package of frozen chopped spinach, cooked (Make sure to squeeze out the extra moisture once the spinach is cooked or the quiche will turn out soggy.)
OR about 2 cups shredded fresh baby spinach (just tear leaves into pieces with your hands; this is a great job for little ones)
Prepared pie crust

1. Preheat oven to 375°.
2. Puncture pie crust with a fork, and bake for about 10 minutes.
3. Whisk eggs in a bowl.
4. Beat in remaining ingredients.
5. Fill pie crust, and bake until golden brown, about 35-45 minutes.

Quiche variations: Add one or more of the following: bacon, mushrooms, 2 tablespoons of chopped chives, chopped tomatoes, etc. You can also try making it with different types of cheeses.

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This is a great dish that can go from freezer to oven with no thawing required.  This recipe makes enough for two casserole dishes which is perfect making one for your family, giving one away to a new mom or putting the second one in your freezer. Oh yes and did I mention that one serving is 470 calories. Not bad if you ask me! Add a green salad and some garlic bread and dinner is done!

Yield

2 casseroles, 5 servings per dish (serving size: about 4 stuffed shells and about 1/2 cup smoky marinara)

Ingredients

  • 1  pound  jumbo shell pasta (40 shells)
  • Cooking spray
  • 1  (12-ounce) carton 1% low-fat cottage cheese
  • 1  (15-ounce) carton ricotta cheese
  • 1  cup  (4 ounces) shredded Asiago cheese
  • 3/4  cup  (3 ounces) grated fresh Parmesan cheese
  • 2  tablespoons  chopped fresh chives
  • 2  tablespoons  chopped fresh parsley- I used Italian parsley (flat leaf not curly)
  • 1/4  teaspoon  black pepper
  • 1/4  teaspoon  salt
  • 1  (10-ounce) package frozen chopped spinach, thawed and drained-(you could use fresh baby spinach too)
  • 6  cups  Smokey Marinara (recipe to follow)
  • 1  cup  (4 ounces) shredded part-skim mozzarella cheese, divided

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

Preheat oven to 375°.

Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside.

Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago, and next 6 ingredients (Asiago through spinach).

Spoon or pipe 1 tablespoon cheese mixture into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour 3 cups Smoky Marinara over stuffed shells. Sprinkle with 1/2 cup mozzarella. Repeat procedure with remaining stuffed shells, Smoky Marinara, and mozzarella in remaining prepared dish.

Cover with foil. Bake at 375° for 30 minutes or until thoroughly heated.

To freeze unbaked casserole: Prepare through Step 5. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked casserole: Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375º for 1 hour and 10 minutes or until the shells are thoroughly heated.

Smoky Marinara

Yield

6 cups (serving size: 1/2 cup)

Ingredients

  • 1  tablespoon  olive oil
  • 3  garlic cloves, minced
  • 1/4  cup  chopped fresh basil
  • 2  tablespoons  chopped fresh parsley
  • 2  tablespoons  chopped fresh or 2 teaspoons dried oregano
  • 2  teaspoons  balsamic vinegar
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  pepper
  • 1  (28-ounce) can crushed fire-roasted tomatoes, undrained
  • 1  (28-ounce) can crushed tomatoes, undrained

Preparation

Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.

Recipe courtesy of Cooking Light

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Summer Cake Recipe

I’m pleasantly surprised at the drop in temperatures around here these days, but I can’t help but find myself looking back at the summer and saying: “Where in the world did my summer go?”  So I’ve decided to enjoy these last few weeks of true summer by doing all the things I meant to do this season.  You know, take my kids camping, grill out and have picnic, make homemade ice cream, create some beautiful sidewalk art with chalk, and (my personal favorite) make lemonade cake.

So grab your list, head to the grocery store, and have an end-of-summer party!  Now that hubster’s no longer a resident he might actually be able to spend the holiday with us!  (With his pager and cell phone close by, of course!)

1 package yellow cake
1(4 serving) package instant vanilla pudding
1/2 cup Country Time lemonade powder, divided
1 cup cold water
4 eggs
1/4 cup oil
3 TBsp warm water
1 cup powdered sugar

Preheat oven to 350°. Mix cake mix, pudding, 1/4 cup lemonade powder, 1 cup cold water, eggs and oil. Bake in Bundt pan for 50-55 minutes. While cake is baking, you can make the glaze: Mix 1/4 cup lemonade powder with powdered sugar, and mix in warm water. (You want it to be liquid-y, so if you do it too early and it gets “stiff” just pop it in the microwave for a few seconds!) After removing cake from oven, cool for 5 minutes and flip out onto serving platter. While the cake is still warm, use a fork or skewers to poke holes all over the cake. Pour glaze over cake. Cool and enjoy!

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