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!

Easy Pizza Rolls

I can't remember the last recipe I posted on this, but this one I did last week was a keeper...easy and super kid friendly.  Not rocket science, but wanted to remember so we could make again!

Ingredients:
* Rhodes Frozen bread dough loaves
* Pizza sauce
* Mozzarella cheese
* Pizza toppings (mini pepperoni, sausage crumbles, green pepper, mushroom, etc.)

1. Thaw the bread dough (I did the quick thaw method for the oven that is listed on the back of the package)
2. When dough is thawed, roll out on on a floured surface
3.  Spread pizza sauce on the rolled dough (similar to what you would do if making cinnamon rolls)
4.  Add grated mozzarella cheese
5.  Add toppings
6.  Roll up cinnamon roll style
7.  Cut into 18 slices (again, like cinnamon rolls)
8.  Grease muffin pan and place individual rolls inside each muffin cup
9.  Allow the rolls to "rise" for a while in the muffin pan.
10.  Bake at 350 for about 12-15 minutes or until brown

Variation:  You could make them "breakfast-y" and do sausage and cheddar cheese inside and roll the same way.

Chicken Pot Pie - Easiest On The Planet

I got this recipe from the Ko Jo Kai cookbook that Kristen helped publish! :)
I thought I had already posted this one on here because I've had it a long time, but I was searching for it the other day & realized I'd never posted it on Menu Mamas. It's so easy, doesn't take much of a recipe to follow, but I'm the girl who looks to a recipe for boiling an egg, so I need this easily accessible! ;)

Ingredients:
1 pkg frozen pie crusts
2 cans white chicken
1 can cream of mushroom soup
1 can mixed veggies, drained
s&p
butter spray (optional)

Directions:
1. Get the pie crusts out of the freezer before you start working. Preheat oven to 350.
2. In a large bowl, mix chicken, soup & veggies. Season to your liking (I use s&p, garlic salt, etc.)
3. Put one of the pie crusts (aluminum and all) in an oven safe dish & heat for 8-10 minutes.
4. Pour the chicken mixture into the baked crust.
5. By this time, the "top" pie crust will just slide out of the aluminum pie pan. Place it on top of the mixture.
6. Spray the top of this pie crust with butter spray (or brush on an egg white if you prefer) to give it a nice color during cooking.
7. Bake for 30-40 minutes or so.

Spicy Fish Taco Bowls

Got this recipe off Pinterest, I tweaked it slightly. The original recipe called for the addition of chili powder & cayenne pepper (probably why it was titled "spicy" :} but I chose to leave those out so my kiddos could eat it) I have made it several times & everyone likes it--definitely a keeper! I also really recommend making this spanish rice to serve with this dish!


Ingredients:
1 tsp cumin
1 tsp garlic pwd
1 tsp salt
3-4 tilapia filets
1-2 minced garlic cloves
1 C corn kernels (fresh is probably best, but I only had frozen)
1 red onion, diced
1 red bell pepper, diced
1 can black beans (rinsed & drained)
cooked rice (use brown or spanish rice recipe link above)
cilantro, avocado, shredded cheese, etc. for topping

Directions:
1. Make your rice.
2. Mix the spices together in a bowl & sprinkle evenly over both sides of fish--I like to season my fish a lot, but just sprinkle on however much looks good to you--add s&p to taste.
3. In a large nonstick skillet over medium heat, drizzle a little olive oil, add garlic & saute for 1-2 minutes. Add the fish to the pan, cook on each side for several minutes--checking the middle for doneness (fish should be completely white & flake apart easily). Remove fish & set aside.
4. Add corn, red peppers, & onion to the pan & heat on med/high heat for several minutes--stir and cook until peppers & onions are cooked to your liking. Add the black beans & heat through.
5. Layer the rice, corn/onion/pepper/bean mixture together with the fish in a bowl. Top with any of the toppings listed above, etc.!

Clean Eating Tilapia Oreganata

I've been finding good recipes from this website.
This was an easy, yummy fish recipe. With the exception of the 2TBS of bread crumbs this is paleo friendly.  Will definitely make this again!

Ingredients:
1lb tilapia (or any white fish)
2 cloves crushed garlic
zest of one lemon
1 TBS chopped oregano
1 TBS olive oil
2 TBS bread crumbs
S&P to taste

Directions:
1. Preheat oven to 350 degrees. Lightly coat a rimmed baking sheet with olive oil.
2. Place tilapia on baking sheet & season with S&P (I also used garlic salt, etc)
3.In a small bowl combine garlic, lemon zest (not the juice), oregano, & olive oil. Using a pastry brush rub the herbed oil on top of each filet. Finish by sprinkling breadcrumbs evenly over top of fillets.
4. Pop in the oven and bake for 8-10minutes or until the fish is opaque and cooked through.
5. Serve with fresh lemon wedges & your favorite veggie. Enjoy!

No Bake Energy Bites

These are a tasty little healthy snack with no baking involved!

Ingredients:
1/2 C Peanut Butter
2/3 C shredded coconut
1/2C chocolate chips
1 tsp vanilla
1 C oatmeal
1/2C milled flaxseed
1/3C honey

Directions:
Mix all ingredients together in a bowl--roll together into a small little ball. Roll in a little extra coconut to coat the outside.
Refrigerate for a couple of hours! Done!

Broiled Salmon with Rosemary & Spinach/Garlic Couscous

Got this recipe off SkinnyTaste website, but I tweaked it some. It has now become one of my favorite salmon recipes. I like salmon, but I have a hard time preparing it that it doesn't always end up tasting the same! I thought the Rosemary in this added a great flavor & pairing it with the garlic couscous made it really great. Super healthy and easy meal--definitely a keeper!

Ingredients:
3-4 pieces of salmon
olive oil spray
2 TBS melted butter
2 tsp fresh lemon juice
2 tsp fresh, chopped rosemary
2 cloves garlic, minced (I also added a little extra garlic powder to final mixture)
S&P to taste

Directions:
1.Combine melted butter with lemon juice, rosemary, s&p, garlic and/or a little extra garlic powder or garlic salt to taste.
2. Brush mixture onto fish
3. Broil for 10 minutes or until fish flakes easily when tested with fork.
May test halfway through cooking & gently turn fish over. Continue cooking until no longer pink inside.

Side dish: I found Roasted Garlic&Olive Oil Couscous in a box (the 5 minute prep kind). I prepared that. I also sautéed some fresh spinach in a skillet in a little olive oil with some garlic & adding a little garlic salt on top. When the spinach was wilted down & the couscous was done, I tossed them together. My kids even loved it!

Cheesesteak Sandwiches

Found this recipe on "our best bites" website. We think it's a keeper! 

Ingredients:

1 lb. thin sliced steak

butter or cooking oil

1 green bell pepper

1 medium yellow onion

provolone cheese

s&p, garlic salt

hot sauce (optional: like tabasco, Cholula or Frank's Red Hot, etc.)

mayo (optional)

4-6 hoagie rolls

Directions:

1. Slice steak into thin strips (or however you prefer it sliced) & season it up (I used s&p and garlic salt)

2. Slice bell peppers & onions

3. Heat oil or butter in skillet, add the steak and stir fry

4.When meat is about half cooked, add peppers & onions. Stir occasionally cooking until meat is cooked through & onions/peppers are soft

5. Season with a little hot sauce 

6. Place this mixture inside open faced hoagie roll & top with provolone cheese

7. Place under broiler for 1-2 minutes until cheese is melted and bread is slightly toasty 

8. Add a little mayo to the bun if you like

Enjoy!

Baked Dijon Salmon

Found this on All recipes website--this is my new favorite way to fix salmon!

Ingredients:

1/4C butter, melted

3 TBS dijon mustard

1 1/2 TBS honey

1/4 C bread crumbs

1/4 C finely chopped pecans

4 tsp chopped fresh parsely

4 (4oz) salmon fillets

s&p to taste

lemon for garnish

(*next time I will add in a little brown sugar to the coating mix just to make it a little sweeter)

Directions:

1. Preheat oven to 400 degrees

2. In a small bowl stir together butter, mustard & honey. Set aside. In another bowl mix together bread crumbs, pecans & parsley *(add in a little brown sugar-optional)

3. Brush each salmon fillet lightly with honey mixture, and sprinkle the tops of the fillets with the bread crumb mixture.

4. Bake salmon approximately 15 minutes (more or less depending on thickness) until it flakes easily with a fork. Season with s&p, garnish with lemon wedge.

I served this with fresh green beans & white rice that I had seasoned with butter, garlic salt & lemon juice. Yummy!

Whole wheat chicken salad wrap

Got the recipe for this chicken salad off allrecipes.com and put it inside these awesome whole wheat wraps I've been buying at Walmart; they're called "Extreme Wellness Whole Wheat Tortilla Wrap" and they are soo good!

I didn't follow the measurements exactly on the ingredients below--I kind of eyeballed it and adjusted to the amount of chicken I had and according to our taste, but it's an easy recipe to throw together.

Ingredients:

2 1/2 C diced cooked chicken (I used white meat canned chicken)

4 bacon strips, cooked & crumbled

1/2 C thinly sliced celery

1 C halved green grapes (I used red)

3/4 C mayo or salad dressing

1 TBS dried parsley flakes

2 tsp finely minced onion (I used red onion)

1 tsp lemon juice

1 dash of Worcestershire sauce

S&P to taste

I also added in some chopped pecans

Directions:

Combine all ingredients in a large bowl--mix it up & serve it inside the whole wheat wraps. Slice diagonally in half & serve; goes well with string cheese & grapes.

Caesar Tortellini Salad & a quick dessert idea

Got this salad idea from bettycrocker.com and the dessert idea was included; both were keepers!

Ingredients:

1 pkg (9 oz) refrigerated cheese-filled tortellini (found these in the deli section @ Walmart and got the whole wheat kind)

1 bag complete Caesar salad mix

1 medium tomato, chopped

1/4 C bacon bits

1/4 C fresh ground pepper

1. Cook & drain tortellini according to pkg directions; rinse with cold water, drain.

2. Toss tortellini, salad mix ingredients, tomato, bacon bits & pepper. Serve immediately.

Quick & Easy dessert idea:

Heat canned cherry pie filling (or apple, etc.) and top with granola & whipped cream!

Toffee,Chocolate Chip, Pecan Shortbread cookies

This is not exactly a Valentines cookie, but I found it in a magazine and it was listed as "quick and easy," so I thought I'd give it a try. I'm so glad I did! Trent says these have moved onto his favorite cookies list. They're a true shortbread cookie though, so keep that in mind (meaning they're not especially moist) but the flavor is great!

Ingredients:

8 TBS (1 stick) unsalted butter at room temp

1/4 C confectioners' sugar

1 tsp vanilla

1 C flour

1/4 tsp salt

1/2 cup mini chocolate chips (I didn't have mini, so I just used regular and it seemed to work fine--I might try mini next time just to see the difference)

1/2 C toffee bits (I used the Heath Bit o' Brickle that I now find all the time at Walmart--FYI, Alyssa! :))

1/2 C chopped pecans (optional)

Directions:

1. Preheat oven to 350 degrees and line a rimmed baking sheet with parchment paper. Using an electric mixer on medium-high speed, cream together butter, confectioners' sugar & vanilla until smooth. Stir in flour and salt just until a dough forms. Fold in choc. chips, toffee bits & pecans.

2. Roll dough into 1-inch balls; place on prepared baking sheet, 1 inch apart, press down lightly on each one with a moistened palm. (I didn't press down on them at this point--when I checked to see if they were done, I used a fork to lightly press each one and they were easier to work with at that point--then I cooked them for a minute more)

3. Bake until cookies are firm & just golden around edges, 12-14 minutes. Place baking sheet on a wire rack for 5 minutes, then transfer cookies to rack to cool. Repeat with remaining dough. Store cookies in an airtight container at room temp for up to 3 days.

**This recipe only makes about 2 dozen cookies...I am sure that I will try doubling it the next time I make them. This size batch doesn't last long!

Enjoy!

Healthy Oven "fried" Fish

I found this on Recipezaar and made it tonight--the fam really liked it, so thought I would share.

Ingredients:

4 fish fillets (I used orange roughy, but any white fish should work)

3 TBS seasoned bread crumbs

3 TBS cornmeal

1/4 tsp celery salt

1/8 tsp ground red pepper

1 TBS canola oil

1 egg white, slightly beaten

1/2 tsp water

4 lemon wedges

Instructions:

1. Preheat oven to 500 degrees

2. Stir together bread crumbs, corn meal, celery salt, and red pepper--mix in the canola oil, blend with a fork and set aside.

3. In a small bowl, beat water & egg white together and dip each fillet in mixture.

Then dip each fillet in bread crumb mixture.

4. Spray a baking dish with cooking spray and place fillets in dish (I topped each of my fillets with a pat of butter)

5. Bake uncovered for 6-10 minutes or until fish flakes easily with a fork.

6. Serve with a lemon wedge (I forgot the lemon wedge & it was still great fish!)

I also served this with a cheesy rice pilaf and seasoned steamed vegetables; yummy, healthy & easy--my favorite kind of meal! :)

The Big Frittata

I have recently discovered the joy of cooking a Frittata! It's easier than an omelette and it's great for breakfast or dinner.
Here is a generic recipe for it--it could be easily changed adding or omitting any ingredients that you prefer.

Ingredients:
2 TBS olive oil
Filling ingredients (I use mushrooms, onion, bell pepper or anything I have on hand)
Salt & Pepper
1 medium garlic clove, minced
8 large eggs*
grated cheese optional (Parmesan, or cheddar or whatever you prefer--eyeball it for the amt)

Directions:
1. Preheat your oven to 400 degrees
2. Saute your filling ingredients in an ovenproof nonstick skillet (i.e. cast iron). Saute over med-high heat, season them w/s&p, etc. add garlic and cook to blend flavors.
3. Meanwhile, in another bowl, lightly beat the eggs, optional cheese & herbs of your choice, etc.
4. Shake the skillet to evenly distribute the filling ingredients, then add the eggs. Without stirring, cook until they start to set around the edges, about 1 minute. Transfer the pan to the oven and bake until the eggs are puffed and set, 10-12 minutes. Slide or invert onto a large plate, cut into wedges and serve.

Enjoy!

* You could make an even bigger Frittata using 12 large eggs...(I don't add milk or anything else to my eggs--other than the cheese).

Our Favorite Pasta Salad

I got this recipe from my sister-in-law a few years ago and it is one of our favorites in the spring & summer months! So easy, great for leftovers, can be made vegetarian, and used as a main dish (with the chicken) or as a side dish.

1 lb. box of bowtie pasta, cooked according to directions
4 oz package crumbled feta cheese
1 medium/large green bell pepper, chopped finely
1 pint grape tomatoes, quartered
olive oil (start with approx a 1/4 cup and then add more to your taste)
balsamic vinegar (start with approx a 1/8-1/4 cup and then add more to your taste)
chopped grilled chicken (optional)

Toss everything together in a large bowl and refrigerate in a tupperware container. Sometimes, I toss with extra olive oil and balsamic vinegar the next day to moisten the salad up before eating the leftovers.

Enjoy!

Sherried Tomato Soup

This is another recipe from www.thepioneerwoman.com.
(Here is the direct link to the soup)

I made this tonight and although it wasn't cold outside, it was yummy and warm. We had french bread and salad with it and enough for lots of leftovers this week!

Sherried Tomato Soup

6 tablespoons melted butter
1 medium onion, diced
1 46-ounce bottle or can tomato juice
2 14 ounce cans diced tomatoes
1 to 3 Tablespoons chicken base (I didn't even know what this was, but it is right next to the chicken bouillon cubes at the store. I used 2 T.)
3 to 6 Tablespoons sugar (I used 5 T.)
Pinch of salt
Black Pepper
1 cup cooking sherry (I used about 3/4 cup)
1 1/2 cups heavy cream
chopped fresh parsley (I used dried)
chopped fresh basil (I used dried)

Saute diced onions in butter until transluscent.

Add canned tomatoes; stir.

Add tomato juice, sugar, pinch of salt, and black pepper, and chicken base and stir. Bring to a near boil, then turn off heat.

Add in sherry and cream and stir.

Add in parsley and basil to taste, adjust other seasoning, and serve with yummy, crusty bread.

Sausage Balls

Chantelle asked me to post this recipe so here it is!

1. Fry 1 pound of sausage until crumbly brown. Leave a little bit of grease.

2. Add 3 cups of Bisquick (don't sift)

3. Add 1 cup of Cheddar Cheese

4. Add about 3/4 cup water, add gradually

5. Roll into balls

Bake 350 degrees for about 20 minutes
These can be frozen unbaked

Another Chicken Pesto idea

Lauren's other Pesto Chicken post made me want to share this recipe variation that I always keep on hand b/c of it's ease and yumminess(?)!

Ingredients:
Knorr Pesto Sauce Mix--plain, not the creamy kind (I can only ever find this at Super Target and Albertsons..?)
Boneless, Skinless Chicken Breasts cut into chunks (I ususally use 2 or 3)
Mushrooms (you can used canned or fresh although if you use fresh, take the time to saute them in the olive oil first)
Sliced black olives
Roma Tomatoes
Feta Cheese (or Parmesan if you prefer)
Rotini pasta noodles (isn't this the spiral, curly kind?)

Directions:
1. Put your pasta on to boil
2. Make the sauce and while it is simmering...
3. Brown the chicken in a skillet with more olive oil, s&p, and garlic salt. When the pesto sauce is done, I drizzle a little of this over the chicken.
4. To my skillet I then add the mushrooms, sliced black olives, & diced roma tomatoes
5. When the pasta is done, I drain it, toss it in the skillet with the other goods and serve it up in bowls
6. The finishing touch is to crumble Feta cheese on top of it all (the flavor of Feta seems to really compliment the pesto??)

Enjoy! :)

Grilled Chicken Quesadillas with Black Beans and Corn

We love to eat quesadillas around our house. This is a little twist on just regular ones I make (we love the black bean and chicken quesadillas at Frescos, and these are similar to them).

We all enjoyed them last night and since it is still like summer outside, we are still grilling out a lot!

GRILLED CHICKEN QUESADILLAS WITH BLACK BEANS & CORN

1-2 cups chopped cooked chicken (I grilled mine ahead of time with a little bit of Dale's marinade on them)
1 cup salsa
1-2 cups grated cheese (I only used 1 last night and they would have held together better had I used more cheese)
1/2 cup canned black beans, drained
1/2 cup canned corn, drained
melted butter
flour tortillas (we love to get them from Rosa's)

Preheat grill (although I think they would be fine to cook in a skillet inside on the stove). Combine chicken, salsa, cheese, beans, and corn in a bowl. Brush melted butter over one side of each tortilla, lay buttered side on grill. Spread chicken mixture over unbuttered side and top with another tortilla, buttered side up. Grill 3-4 minutes on each side or until cheese is melted and tortillas are browned.

Cut into wedges to serve.

Fruit Crisp

I bought a bunch of great blueberries at Sam's the other day and ran across this recipe over the weekend. It is yummy and easy too!

4 cups fruit (blueberries, raspberries, peaches, apples)
2 T. sugar
1/2 t. cinnamon

Topping:
1/2 cup flour
1/2 cup sugar
2 T. butter

Preheat oven to 350 degrees. Place blueberries in baking pan and sprinkle with sugar and cinnamon. Rub topping ingredients together until they resemble coaurse crumbs: sprinkle on top of berries and bake for 35-40 minutes, until crust is golden brown and berries are bubbly.

I also added some cinnamon and oats to the topping. My topping was more powdery than crumbly. It was easy and good!