Turkey Bacon, Mushroom & Zucchini Quiche

This recipe is adapted from the following on Surviving Motherhood:
http://www.motherhoodsupport.com/2011/04/turkey-bacon-mushroom-and-zucchinni-quiche/

Ingredients:
Turkey Bacon (I used half the package)
Mushrooms (I cut up 2 portobellos)
Zucchini (I used two small zucchini, sliced)
Red Pepper (I diced about 1/2 of one)
Onion (I used part of a yellow one)
Garlic (1-2 cloves)
Milk (1 cup)
6 Eggs
Half and half (1 cup)
Cheese (1 cup – I used mild cheddar)
Salt and Pepper to taste
2 Pie Crusts (I just bought a 2-pack frozen, let sit out 15-20 minutes first)

In a pan, saute the bacon, mushrooms, zucchini, onion and garlic on medium heat until the veggies are soft and tender (about 15 -20 minutes).

Meanwhile, in a large bowl mix the eggs, cream, milk, cheese and salt and pepper together.  Once the veggie mixture is tender, divide the mixture between the two pie crusts.  Then pour over the egg mixture and bake in the oven on 375 degrees for about 45-55 minutes.

You’ll know when it’s done when you can put a knife in the middle and it comes out clean.

It makes enough for two pies – one for now and the other for the freezer! 

Thanks Surviving Motherhood!

Penne Pasta Bake

Prep: 20 minutes
Cook: 20 minutes
Serves: 6-8 adults

12 oz. Penne pasta
1 lb. Ground beef
1 cup chopped onion
1 15-oz. can Italian Style Tomato Sauce
1 14.5-oz can Diced Tomatoes with Italian Herbs
1 6-oz can Italian Paste with Roasted Garlic
Italian seasoning (optional)
4 cups shredded mozzarella cheese

Cook pasta according to package directions and drain.

Cook meat and onion in large skillet over medium-high heat, 5 minutes; drain.

Stir in tomato sauce, undrained tomatoes, tomato paste and ½ cup water; cook, stirring occasionally, 10 minutes.

Layer half pasta, half sauce, half cheese in 13 x 9” baking dish; repeat.  OR split into two servings as shown below.

Cover with foil and bake in preheated 350 degree oven, 20-30 minutes.  Remove foil last 5-10 minutes.

If refrigerated first, bake time may take 45 min – 1 hour until center is hot.

If frozen, thaw in refrigerator before baking.

Turkey (or Chicken) Tetrazzini

I changed a few things, but here is a link to the original recipe:
http://allrecipes.com/Recipe/Chicken-or-Turkey-Tetrazzini/Detail.aspx

Ingredients:
12 ounces spaghetti
1 1/2 teaspoons vegetable oil
1/2 teaspoon salt
1 1/2 tablespoons butter
1/4 cup chopped onion
1 clove garlic, minced
1 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) cans condensed cream of chicken soup
1 cup chicken broth
1 teaspoon seasoning salt
3 cups shredded American cheese
4 cups cooked and cubed turkey or chicken
1 small can of peas

1. Preheat oven to 350 degrees F.
2. Cook spaghetti according to package directions, add oil and salt to cooking water. Drain.
3. In large saucepan or Dutch oven over medium heat, melt butter. Add onion and garlic. Cook, stirring occasionally, 2 minutes. Add soup, broth, seasoned salt and 1 1/2 cups of the cheese. Cook and stir until cheese melts and mixture is smooth. Add spaghetti , peas, and chicken or turkey. Mix well. Transfer to 9x13 baking dish. Cover with foil. (At this point you can put in the fridge for later or divide and freeze)
4. Bake at 350 degrees F for 30 minutes or until hot and bubbly.  If it has been refrigerated, it takes about an hour to warm through.
5. Remove foil. Sprinkle with remaining 1 1/2 cups. cheese. Continue baking 2 minutes or until cheese melts.

Meatballs and/or Meatloaf

Mix in a large bowl:
3 lbs. fresh ground beef
1 ½ cup soft bread crumbs
3 eggs
6 tbsp. minced onion
3 gloves garlic, crushed
1 ½ tsp. salt
1 ½ tsp. pepper

Shape into 1 ½ inch meatballs. Arrange on a cookie sheet and freeze until meatballs are set. Store in a ziplock baggie in the freezer until ready to use. Microwave the meatballs to defrost and then bake in the oven or in the sauce. Recipe also works for a couple of meatloaves.

Chicken Chili

2-3 Chicken breasts or 2 large can of Hormel Chunk Chicken drained, rinsed, and shredded
4 – 15 ½ oz cans Great Northern Beans (Bush’s)
16 oz salsa (Tostitos medium)
2 C Colby/Monterey Jack or Mexican blend shredded cheese (Kraft)
1 packet McCormick’s White Chicken Chili seasoning mix
Chicken broth (optional – I don’t use)


For chicken breasts do steps 1 and 2; otherwise proceed to #3

1. Boil 2-3 Chicken breasts in a stock pot of water for 20-25 minutes until fully cooked
2. Pull out chicken and dump the water
3. Leave pot on the stove, but turn stove down to simmer
4. Add 4 cans of beans (undrained), salsa, and seasoning packet to the pot; stir together
5. Shred the chicken with a fork (rinse first if canned) and add to the pot; stir together
6. Cover the pot, but keep it on low and stir constantly so it won’t stick
7. 30 minutes before serving – add 1/3 of the cheese every 10 minutes to the middle of the pot and fold into the mixture and let it melt (if you add it all at once or not on the center, it is more likely to stick to the side and/or burn)
8. If chili is too thick, add chicken broth

Taco Soup

Ingredients:

1 lb. Lean ground beef
½ onion, chopped
1 small can green chilis, undrained
1 can each of pinto, kidney and black beans, undrained
1 can chopped stewed tomatoes, undrained, (you may have to chop them yourself)
1 can Rotel, undrained
1 can kernel corn, undrained
1 pkg. Hidden Valley Ranch Dressing mix (dry)
1 pkg. Taco seasoning mix
1 ½ cups water

Brown 1 lb. of the lean ground beef. Add the rest of the ingredients and simmer for at least 20 minutes. Optional - serve with some shredded cheese and oyster crackers.

Makes about 12 cups. Great to freeze and reheat!

3 points per cup (Weight Watchers)

Beef Taco Bake

This is one recipe that my kids will actually eat. 

They've even thanked me for the great dinner afterwards!

Ingredients:
1lb lean ground beef
1 low sodium taco seasoning packet
cayenne pepper (optional)
1 can (10 3/4oz) Campbells Healthy Request Condensed Tomato Soup
1 can black beans drained or undrained
1 cup of your favorite salsa
1/2 cup skim milk
4-6 of your favorite flour tortillas (cut into 1"pieces)
1 cup shredded mexican blend cheese
Reduced fat sour cream

1. Brown meat and pour off fat in a large pan (can do this the day before)
2. Add soup, beans, taco packet, cayenne pepper, salsa, milk, tortillas and 1/2 the cheese
3. Mix and spoon into casserole dish
4. Cover and bake at 400 degrees for 30 minutes or until hot
5. Sprinkle remainder of cheese over top
6. Serve with sour cream

Thanks Debi! We still keep this in our rotation.