Bell Pepper, Spinach & Ham Quiche

Found this one on the internet somewhere but I've tweaked it, so saving here to remember how I did it in the future.

Ingredients:
Pillsbury crust (the kind you unroll and put in a pie plate, or make your own)
4 Eggs
Diced ham (Eyeball the amount. I used what I had on hand, thin-sliced smoked lunch meat ham & diced it up)
3 oz Cream Cheese
1/3 C Half&Half
1/2 C grated Cheddar
1/4 C grated Parmesan
Handful of fresh spinach chopped up
Diced Bell Peppers & Onions (Shortcut: buy the premade version of this in the freezer section)
S &P, Garlic-salt, to taste

Directions:
1. Begin by either making a pie crust or placing the Pillsbury one in a pie plate.
2. Preheat oven to 425 degrees.
3. In a large bowl beat the cream cheese until soft (may microwave for 20 seconds or so on 50% power to soften it up quickly). Add in the Half&Half and the Eggs--whisk it up. Salt & Pepper to taste.  Add grated cheeses and mix well.
4. In a small skillet sprayed with Pam, saute the diced ham and the bell pepper/onion mixture and toss in some cut-up fresh spinach. Saute just until soft (a minute or two) add s&p and garlic-salt to taste.
5. Stir the veggie mixture into your egg mixture and mix well to combine the two.
6. Pour into your pie crust and bake in the oven for 20-25 minutes. If the crust is cooking too quickly place a little foil around the rim of the crust and finish baking. Mixture should be "firm" when it's done baking, not jiggly at all.
7. After you take it out of the oven sprinkle it with a tiny bit more grated Parmesan.
8. Allow it to cool just a little--Enjoy!

Overnight Baked French Toast

Ingredients:
1 Loaf French Bread (13-16 oz)
8 Large eggs
2 C Half/Half
1 C Milk
2 TBS sugar
1 tsp vanilla
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
dash salt

Praline Topping Ingredients:
2 sticks butter
1 C packed light brown sugar
1 C chopped pecans
2 TBS light corn syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Directions:

• Slice French Bread into 20 slices (1 in. each). (Use any extra bread for garlic toast or bread crumbs)
• Arrange slices in a generously buttered 9x13 flat baking dish in 2 rows, overlapping the slices. 
• In a large bowl combine Eggs, Half/Half, Sugar, Vanilla, Cinnamon, Nutmeg & salt.
• Beat with rotary beater or whisk until blended, but not too bubbly.
• Pour mixture over the bread slices, making sure all are covered evenly with milk/egg mixture.
• Spoon some of the mixture between slices.
• Cover with foil & refrigerate overnight.
• Next Day, preheat oven to 350 degrees.
• Spread Praline Topping evenly over the bread & bake for 40 minutes (uncovered) until puffed and lightly golden. Serve with maple syrup.

MFP Sweet Potato Black Bean Enchiladas

I still use this blog! It's an easy way for me to find old favorites and share recipes. :) So I'm adding this one bc I make it all the time and wanted it to be typed up in neater fashion than my current chicken scratch paper! lol! Hope some of you can enjoy this recipe too! xoxo, B


Ingredients:

• 2 sweet medium potatoes
• 2 cans black beans (drain & rinse)
• fresh spinach, chopped up
• salsa (optional)
• 1-2 cans mild red enchilada sauce
• shredded cheddar

Directions:

• Preheat oven to 400 degrees
• Peel & dice sweet potato (I microwave mine after I peel it to soften it up too)
• Mix the diced sweet potato, chopped spinach & black beans all together. 
• Season the mixture with cumin, garlic powder, s&p to your liking (add in the salsa if using)
• Divide mixture evenly between tortillas & add a little shredded cheese (half corn/ half flour kind work well)
• Place roll ups seam down, in a pan and pour enchilada sauce over them. Top with more shredded cheese.
• Bake until heated through and cheese is melted about 20 min.

Enjoy! These enchiladas are also in My Fitness Pal for easy tracking (if you're into that kinda thing ;))!