QUICK MUSHROOM QUICHE
6 eggs, beaten
1 frozen pie crust
1 package of fresh mushrooms, sliced
2 tsp of minced garlic
1 cup of imitation bacon bits
1/2 tsp olive oil
1½-2 cups of shredded Swiss or jack cheese
Salt and pepper to taste
1. Preheat oven to 350 degrees.
2. In a large bowl, mix in mushrooms, garlic and bacon bits, followed by olive oil.
3. Prepare crust as directed. Using a baking sheet, add mushroom mixture, followed by eggs.
4. Top with about half of shredded cheese and let cook for 30-40 minutes.
5. Remove and spread remaining cheese evenly, and let bake for an additional 10 minutes. Let cook for 10-15 minutes before serving.
6. Check that quiche has set.
RANCH POTATO SALAD
4 Russet or 8 red potatoes, boiled and chopped to 1-2 inches
1 cup of green onions, chopped small (I buy mine in spice aisle and use 1 to 2 tbsp)
1/2 cup of imitation bacon, chopped (optional, see Linda‘s note below)
2 cups of ranch dressing
Pepper to taste
1. Add potatoes and onions to large mixing bowl, and stir evenly.
2. Add bacon, dressing and pepper, and stir until blended.
3. Cover and refrigerate for at least 2 hours.
Serving Suggestions: Looking for something a little more unique? How about instead of potato salad, you make a sweet potato salad instead. Substitute sweet potatoes for white potatoes, and instead of ranch dressing for a sauce, use 2 cups of mayo, 1/4 cup of brown sugar and 2 tablespoons of honey to make a sweet creamy sauce.
Linda’s Note: you can buy real bacon bits and also cooked bacon slices you can chop for this recipe. Use the MEAT kind, not the fake kind of bacon bits.
2 cups frozen spinach, thawed
1 cup sliced mushrooms
1 cup mushroom soup, creamed
1 cup Cheddar, Swiss or Mozzarella cheese, shredded fine
2 tsp garlic salt
1 tsp ground pepper
1 frozen deep dish pie crust (optional)
1. Preheat oven to 375 degrees.
2. In a large bowl, mix spinach, soup, mushrooms and seasonings together; add 1/2 cup cheese and stir lightly before adding to pie crust.
3. Using a ladle, pour mixture into crust and let cook for 30-35 minutes.
4. Add remaining cheese to top, and let cook for an additional 10 minutes. Remove and let cool for 10 minutes before serving.
CORN DOG MUFFINS
2 pkg Jiffy cornbread mix
2/3 cup milk
1 cup shredded cheese
10 hot dogs, chopped
1. Preheat your oven to 400 degrees; grease a muffin tin.
2. Mix the cornbread mix, eggs, and milk together in a mixing bowl. Stir the chopped hot dogs and cheese into the cornbread mix.
3. Fill muffin tin with cornbread mixture.
4. Bake for 12-15 minutes.
Serves 4 to 5
PEANUT BUTTER MUG CAKE
3 tbsp creamy peanut butter
1 tbsp + 1 tsp sugar
1 egg, whisked
1. Stir together all of the ingredients into a microwave safe large mug until smooth.
3. Microwave for 1 minute; then enjoy.
AMBROSIA FRUIT DIP
8 oz cream cheese; softened
1 cup plain, lowfat yogurt
1 tsp vanilla extract
1 tsp grated lemon rind
14 packets Equal sweetener
1. Blend cream cheese and yogurt until smooth.
2. Stir in remaining ingredients.
3. Chill. Serve with fresh veggies.
Makes 2 cups or 8 servings
EASY BAKED MAC AND CHEESE
1 can Condensed Cheddar Cheese Soup
1/2 soup can milk
1 tsp prepared mustard
1/8 tsp pepper
2 cups hot, cooked, elbow or medium shell Macaroni (1½ c dry)
2 tsp butter, melted
1 tbsp dry bread crumbs
1. In 1-quart casserole, combine soup, milk, mustard and pepper. Stir in macaroni.
2. In a cup, combine margarine and bread crumbs. Sprinkle over casserole.
3. Bake at 400 degrees for 20 minutes or until hot and bubbling.
Makes 2½ cups = 2 main-dish servings or 4 side-dish servings.