a bit busy, but still very cute.
Looks great- but might be a bit of big clean-up.
My favourite place setting.
Friday, March 25, 2011
Crustless Quiche
I love quiche, but for something that looks like it should be so healthy, the fat content from the crust can really add up.
I was at friends house not that long ago and she served crustless quiche. I asked her for the recipe. It was delicious and versatile.
Crustless Spinach, Onion and Feta Quiche
1 medium onion, diced
6-oz fresh baby spinach
2 large eggs
2 large egg whites
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
pinch cayenne pepper
1 1/3 cups milk (low fat is fine)
1/2 cup feta cheese
Preheat oven to 400F.
Lightly grease a 10-inch quiche/tart pan (or a pie plate)
In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes
In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, then stir in spinach-onion mixture.
Pour quiche base into prepared pan. Top with feta cheese.
Bake for 25 minutes, or until center is set and the outside edge is golden brown.
Let set for 5 minutes, then slice and serve.
Serves 4.
salt and pepper, to taste
Sausage and Mushroom Crustless Quiche
1/2 medium onion, diced (1/2 cup)
6-oz cremini mushrooms (1 cup)
approx 4 links Italian turkey sausage- casing removed, crumbled
2 large eggs
2 large egg whites
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
pinch cayenne pepper
1 1/3 cups milk (low fat is fine)
1/4 cup grated Parmesan cheese
Preheat oven to 400F.
Lightly grease a 10-inch quiche/tart pan (or a 9-inch pie plate)
In a medium frying pan, cook onion, turkey sausage and mushrooms with a bit of vegetable oil (or cooking spray) over medium-high heat until onions are translucent and tender, and mushrooms are browned. Set aside to cool for a few minutes.
In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, then stir in mushroom mixture and diced, cooked sausages.
Pour quiche base into prepared pan. Top with Parmesan cheese.
Bake for 25 minutes (30-35 minutes in a pie plate), or until center is set and the outside edge is golden brown.
Let set for 5 minutes, then slice and serve.
Serves 4.
salt and pepper, to taste
OR, better yet...why not make little mini ones that you can freeze and quickly warm up each morning for breakfast?
I was at friends house not that long ago and she served crustless quiche. I asked her for the recipe. It was delicious and versatile.
Crustless Spinach, Onion and Feta Quiche
1 medium onion, diced
6-oz fresh baby spinach
2 large eggs
2 large egg whites
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
pinch cayenne pepper
1 1/3 cups milk (low fat is fine)
1/2 cup feta cheese
Preheat oven to 400F.
Lightly grease a 10-inch quiche/tart pan (or a pie plate)
In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes
In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, then stir in spinach-onion mixture.
Pour quiche base into prepared pan. Top with feta cheese.
Bake for 25 minutes, or until center is set and the outside edge is golden brown.
Let set for 5 minutes, then slice and serve.
Serves 4.
salt and pepper, to taste
Sausage and Mushroom Crustless Quiche
1/2 medium onion, diced (1/2 cup)
6-oz cremini mushrooms (1 cup)
approx 4 links Italian turkey sausage- casing removed, crumbled
2 large eggs
2 large egg whites
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
pinch cayenne pepper
1 1/3 cups milk (low fat is fine)
1/4 cup grated Parmesan cheese
Preheat oven to 400F.
Lightly grease a 10-inch quiche/tart pan (or a 9-inch pie plate)
In a medium frying pan, cook onion, turkey sausage and mushrooms with a bit of vegetable oil (or cooking spray) over medium-high heat until onions are translucent and tender, and mushrooms are browned. Set aside to cool for a few minutes.
In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, then stir in mushroom mixture and diced, cooked sausages.
Pour quiche base into prepared pan. Top with Parmesan cheese.
Bake for 25 minutes (30-35 minutes in a pie plate), or until center is set and the outside edge is golden brown.
Let set for 5 minutes, then slice and serve.
Serves 4.
salt and pepper, to taste
OR, better yet...why not make little mini ones that you can freeze and quickly warm up each morning for breakfast?
Off to work and school you go! Protein, Dairy, Vegetables all in one! Eat with one hand.
Thursday, March 24, 2011
What's for dinner on this cold night? Mini Turkey Meatloafs with Mushroom/Madera Sauce
3 cups ground turkey breast
2 cloves garlic, finely minced
1 medium Spanish onion, finely diced
1 tbsp Dijon mustard
1/4 tsp freshly chopped thyme
1 whole egg, lightly beaten
1/4 cup milk
1/2 cup bread crumbs
1 tbsp Worcestershire sauce
Splash of vegetable oil
Salt and pepper to taste
In a small frying pan over medium high heat, gently cook the diced onion and garlic in a splash of vegetable oil until soft and tender, about four or five minutes. Once cooked remove from heat and allow to cool.
In a large mixing bowl, place the ground turkey, egg, milk and breadcrumbs. Season well with salt and pepper.
Add the cooked and cooled onion and garlic, followed by the Dijon mustard, Worcestershire sauce and mix thoroughly. You may wish to fry a little of the mixture up in the pan to taste and check for seasoning.
Once satisfied that the seasoning is correct, divide the mixture into six or eight muffin piece sizes and place into a lightly oiled muffin pan. Bake in a pre-heated oven at 350F to 375F degrees for approximately 35 to 40 minutes.
Serves 6 to 8.
Mushroom Sauce
2 cups mushrooms of your choice, sliced and diced
1/2 cup chicken broth
1/4 cup Madera
1 tbsp butter
Splash of olive oil
Salt and pepper to taste
In a frying pan over medium-high heat, begin to sauté the mushrooms in a splash of olive oil, stirring and seasoning with salt and pepper.
Once the mushrooms begin to soften, add Madera and reduce by half.
Add the chicken broth and reduce by half.
Remove from heat, add the butter to enrich your sauce and serve.
I always make double, serve it on mashed potatoes and then freeze the left over meatloafs for another day. One of my favourite recipes, and pretty healthy too!
Wednesday, March 9, 2011
Healthy Version of Moussaka
Lovely to make ahead...
and after---lovely to eat!
I love Moussaka, but not a huge fan of the fat content. I will be in a bathing suit in a few days, so this is my healthier version! Enjoy.
Ingredients:
2 medium eggplants, peeled and cut into 1/2 inch thick slices
1tsp salt
Cooking Spray
1 lb extra lean ground chicken
1 small onion- chopped
2 garlic cloves- minced
1 can of tomato sauce
1/3 red wine
1/2 tsp oregano
1/2 tsp cinnamon
1 large egg white, beaten
1 tsp dried parsley
1/4 cup grated fresh Parmesan.
Bechamel Sauce ( light version)
3 cups skim milk
1/4 cup corn starch
3 large eggs, lightly beaten
1/4 nutmeg.
Fresh Parmesan for top.
Preheat oven to 350F. Place eggplant on paper towels and sprinkle with salt on both sides. Let stand for 15 minutes and then rinse and pat dry.
Spray non-stick frying pan with cooking spray, saute eggplant over medium high heat until lightly browned on each side. Place on paper towels when done.
In the same pan, saute chicken, onion, and garlic until meat is cooked through and onion is tender. Drain any fat ( there shouldn't be much - if any) Stir in 1/2 cup of tomato sauce, wine, parsley, remaining salt, oregano and cinnamon. Simmer for 10 minutes.
Stir egg white into meat mixture, constantly, mix well, Cook for 1 minute.
Pour remaining tomato sauce on bottom of 9X13baking dish. Place 1/2 of the eggplant slices on top of the sauce, then spoon the meat mixture on top. Place another layer of eggplant. Sprinkle with Parmesan cheese.
Put milk cornstarch and eggs in sauce pan. Cook over low heat, stirring constantly with a whisk until thickened. 8 minutes. Remove from heat. Stir in Parmesan , nutmeg, season with salt and pepper to taste.
Pour Bechamel sauce over the Moussaka and bake when ready ( can be stored in the fridge over-night) Bake until bubbly and set. Approx. 30-40 minutes.
Sunday, February 27, 2011
Steph's Make Ahead- All in 1 Chicken Dinner
My Recipe Submission! :-)
give it a try! My family thought it was pretty good. I liked that I only had ONE dish to cook at ONE time, that I could MAKE ahead!
perfect!
give it a try! My family thought it was pretty good. I liked that I only had ONE dish to cook at ONE time, that I could MAKE ahead!
perfect!
Friday, February 18, 2011
My favourite new lunch...
The darkest rye bread I can find...thinly sliced, with laughing cow cheese, spinach and lean turkey breast, toasted. Served with tomato /roasted red pepper soup with goats cheese on top. Of course I have to add a home-made dill from last summer....
Tuesday, February 15, 2011
Stock your freezer with LOW FAT soups...start every meal with a cup..
A great trick to get your servings of fruits and vegetables ( Canada's Food Guide), AND help you lose weight. By having a bowl of soup with your lunch, or prior to dinner, you will eat less when the main meal comes.
You don't have to sacrifice taste for this! I have a few recipes to share here...I found some of them on the net, and am quite happy with them.
Make up a batch, freeze in individual containers, or one larger container to feed your family ( 4 for me)...
This is a lovely sweet, yet not too sweet, soup with a hint of mild spice. Butternut squash and pears make a wonderful combination, and both flavours are evident in this warming fall and winter soup.
•2 tsp olive oil
•1 cup finely chopped onion
•1 tbsp curry powder
•1 pound butternut squash (about half a medium squash), cut into 1-inch pieces
•2 ripe medium Bartlett pears, peeled, cored and cut into 1-inch pieces
•3 1/2 cups fat-free, low-sodium chicken or vegetable broth
Preparation:
Heat oil on medium heat in Dutch oven or soup pot. Gently sauté onions until softened—about 5 minutes. Add curry powder and stir, sautéing for 1 minute. Add butternut squash and pear pieces. Sauté for 3-4 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes until squash and pear are tender. Transfer soup to a food processor or blender and purée until smooth, working in two batches if necessary.
Serves 6
Per Serving: Calories 119, Calories from Fat 17,total Fat 1.9g (sat 0.2g), Cholesterol 0mg, Sodium 38mg, Carbohydrate 23g, Fiber 3.2g, Protein 2.5g
Ingredients:
•1 tbsp olive oil
•1 small yellow onion, finely chopped
•2 garlic cloves, minced
•1 tbsp curry powder
•1 tsp cumin
•3 cups fat-free, low sodium chicken or vegetable broth
•1 15-ounce can pumpkin
•1 12-ounce can evaporated fat-free milk
•Freshly ground Black pepper to taste
Preparation:
Heat oil in a large saucepan over a medium heat. Add onion and garlic and cook until softened. Stir in curry powder and cumin and cook for 1 minute. Add chicken broth and pumpkin. Reduce heat to low and simmer for 20 minutes. Add evaporated fat-free milk and cook for 2 minutes.
Transfer soup to a blender and blend until smooth. Swirl some fat free plain yogurt on top if you'd like...
Serves 6.
Per Serving: Calories 112, Calories from Fat 25, Total Fat 2,7g (sat 0.5g), Cholesterol 2mg, Sodium 101mg, Carbohydrate 15.6g, Fiber 2.9g, Protein 6.1g
Ingredients:
•2 tsp olive oil
•2 garlic cloves, finely chopped
•1 cup finely chopped onion
•1/2 cup finely chopped celery
•1 tsp dried thyme
•1 tsp dried oregano
•1 28-ounce can crushed tomatoes
•1 15-ounce can diced tomatoes
•2 cups fat-free, low-sodium vegetable broth (such as Kitchen Basics)
•3-ounces fresh spinach, chopped
•1/4 cup chopped fresh basil
•1 tbsp balsamic vinegar
•Freshly ground black pepper
Preparation:
Heat oil in Dutch oven or soup pot. Gently sauté garlic, onion and celery until softened. Sprinkle thyme and oregano, and stir. Add canned crushed and diced tomatoes, and vegetable broth, followed by chopped spinach and basil and stir until wilted. Bring to a boil, then reduce heat and simmer for 15-20 minutes. Stir in balsamic vinegar and season with freshly-ground black pepper.
Serve with crusty whole-grain bread
Serve 4-6
Per 1 cup Serving: Calories 115, Calories from Fat 20, Total Fat 2.2g (sat 0.3g), Cholesterol 0mg, Sodium 309mg, Carbohydrate 19.3g, Fiber 5.2g, Protein 4.5g
•1 medium onion, finely chopped
•2 cloves garlic, finely chopped
•1 tsp ground coriander
•4 medium carrots, peeled and sliced
•1 medium zucchini, halved lengthwise, then sliced
•1 14.5 ounce can diced tomatoes, undrained
•3 cups fat-free, low-sodium chicken broth
•1 cup fresh cilantro, roughly chopped
Preparation:
Heat 2 tsp canola oil in large pot on medium heat. Sauté onions and garlic until softened. Add ground coriander and stir well. Add carrots and zucchini, followed by canned tomatoes and broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes. Add fresh cilantro. Stir and simmer for 5 more minutes.
Remove from heat, transfer soup to a blender, working in batches if necessary. Blend until smooth.
Serves 6-8
Per Serving: Calories 104, Calories from Fat 17, total Fat 1.9g (sat 0.3g), Cholesterol 0mg, Sodium 153mg, Carbohydrate 17.6g, Fiber 4.9g, Protein 4g
Ingredients:
•2 tsp olive oil
•1/2 medium onion, finely chopped (about 3/4 cup)
•1 stalk celery, finely chopped
•1 medium Yukon Gold potato, peeled and cubed
•4 cups fresh broccoli, including stems, chopped
•2 cups low-sodium, fat-free chicken or vegetable broth
•1 1/2 cups nonfat milk
Preparation:
Heat oil on medium heat in a soup pot or Dutch oven. Gently sauté onion and celery for 3-4 minutes, until onion is softened. Add potato and chopped broccoli, followed by the broth and milk. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until vegetables are tender.
Allow soup to cool slightly, then transfer to a blender in 2-3 batches, and blend until smooth. Return soup to pot and heat gently until ready to serve. ( I like to add a Tbsp of shredded sharp aged cheddar on top of mine)
Serves 6.
Per Serving: Calories 88, Calories from Fat 16. Total Fat 1.8g (sat 0.3g), Cholesterol 1mg, Sodium 83mg, Carbohydrate 13g, Fiber 3.1g, Protein 4.9g
You don't have to sacrifice taste for this! I have a few recipes to share here...I found some of them on the net, and am quite happy with them.
Make up a batch, freeze in individual containers, or one larger container to feed your family ( 4 for me)...
Butternut Squash and Pear Soup
This is a lovely sweet, yet not too sweet, soup with a hint of mild spice. Butternut squash and pears make a wonderful combination, and both flavours are evident in this warming fall and winter soup.
•2 tsp olive oil
•1 cup finely chopped onion
•1 tbsp curry powder
•1 pound butternut squash (about half a medium squash), cut into 1-inch pieces
•2 ripe medium Bartlett pears, peeled, cored and cut into 1-inch pieces
•3 1/2 cups fat-free, low-sodium chicken or vegetable broth
Preparation:
Heat oil on medium heat in Dutch oven or soup pot. Gently sauté onions until softened—about 5 minutes. Add curry powder and stir, sautéing for 1 minute. Add butternut squash and pear pieces. Sauté for 3-4 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes until squash and pear are tender. Transfer soup to a food processor or blender and purée until smooth, working in two batches if necessary.
Serves 6
Per Serving: Calories 119, Calories from Fat 17,total Fat 1.9g (sat 0.2g), Cholesterol 0mg, Sodium 38mg, Carbohydrate 23g, Fiber 3.2g, Protein 2.5g
Cream of Pumpkin Soup
•1 tbsp olive oil
•1 small yellow onion, finely chopped
•2 garlic cloves, minced
•1 tbsp curry powder
•1 tsp cumin
•3 cups fat-free, low sodium chicken or vegetable broth
•1 15-ounce can pumpkin
•1 12-ounce can evaporated fat-free milk
•Freshly ground Black pepper to taste
Preparation:
Heat oil in a large saucepan over a medium heat. Add onion and garlic and cook until softened. Stir in curry powder and cumin and cook for 1 minute. Add chicken broth and pumpkin. Reduce heat to low and simmer for 20 minutes. Add evaporated fat-free milk and cook for 2 minutes.
Transfer soup to a blender and blend until smooth. Swirl some fat free plain yogurt on top if you'd like...
Serves 6.
Per Serving: Calories 112, Calories from Fat 25, Total Fat 2,7g (sat 0.5g), Cholesterol 2mg, Sodium 101mg, Carbohydrate 15.6g, Fiber 2.9g, Protein 6.1g
Tomato and Spinach Soup
Ingredients:
•2 tsp olive oil
•2 garlic cloves, finely chopped
•1 cup finely chopped onion
•1/2 cup finely chopped celery
•1 tsp dried thyme
•1 tsp dried oregano
•1 28-ounce can crushed tomatoes
•1 15-ounce can diced tomatoes
•2 cups fat-free, low-sodium vegetable broth (such as Kitchen Basics)
•3-ounces fresh spinach, chopped
•1/4 cup chopped fresh basil
•1 tbsp balsamic vinegar
•Freshly ground black pepper
Preparation:
Heat oil in Dutch oven or soup pot. Gently sauté garlic, onion and celery until softened. Sprinkle thyme and oregano, and stir. Add canned crushed and diced tomatoes, and vegetable broth, followed by chopped spinach and basil and stir until wilted. Bring to a boil, then reduce heat and simmer for 15-20 minutes. Stir in balsamic vinegar and season with freshly-ground black pepper.
Serve with crusty whole-grain bread
Serve 4-6
Per 1 cup Serving: Calories 115, Calories from Fat 20, Total Fat 2.2g (sat 0.3g), Cholesterol 0mg, Sodium 309mg, Carbohydrate 19.3g, Fiber 5.2g, Protein 4.5g
Low fat Carrot, Tomato and Zucchini Soup
Ingredients:
•1 medium onion, finely chopped
•2 cloves garlic, finely chopped
•1 tsp ground coriander
•4 medium carrots, peeled and sliced
•1 medium zucchini, halved lengthwise, then sliced
•1 14.5 ounce can diced tomatoes, undrained
•3 cups fat-free, low-sodium chicken broth
•1 cup fresh cilantro, roughly chopped
Preparation:
Heat 2 tsp canola oil in large pot on medium heat. Sauté onions and garlic until softened. Add ground coriander and stir well. Add carrots and zucchini, followed by canned tomatoes and broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes. Add fresh cilantro. Stir and simmer for 5 more minutes.
Remove from heat, transfer soup to a blender, working in batches if necessary. Blend until smooth.
Serves 6-8
Per Serving: Calories 104, Calories from Fat 17, total Fat 1.9g (sat 0.3g), Cholesterol 0mg, Sodium 153mg, Carbohydrate 17.6g, Fiber 4.9g, Protein 4g
Broccoli Soup
Ingredients:•2 tsp olive oil
•1/2 medium onion, finely chopped (about 3/4 cup)
•1 stalk celery, finely chopped
•1 medium Yukon Gold potato, peeled and cubed
•4 cups fresh broccoli, including stems, chopped
•2 cups low-sodium, fat-free chicken or vegetable broth
•1 1/2 cups nonfat milk
Preparation:
Heat oil on medium heat in a soup pot or Dutch oven. Gently sauté onion and celery for 3-4 minutes, until onion is softened. Add potato and chopped broccoli, followed by the broth and milk. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until vegetables are tender.
Allow soup to cool slightly, then transfer to a blender in 2-3 batches, and blend until smooth. Return soup to pot and heat gently until ready to serve. ( I like to add a Tbsp of shredded sharp aged cheddar on top of mine)
Serves 6.
Per Serving: Calories 88, Calories from Fat 16. Total Fat 1.8g (sat 0.3g), Cholesterol 1mg, Sodium 83mg, Carbohydrate 13g, Fiber 3.1g, Protein 4.9g
Saturday, February 5, 2011
Bread Machine FUN again!
So we are rushed and getting home from a mini ski vacation. I know I have hamburger patties all made up in my freezer but I am out of buns. I have 2 hrs, so I put the ingredients in the bread machine and made a large batch of bread dough.
The buns turned out great, as always...home-made buns always make a burger extra special in my eyes...
But I made a double batch. My son had a friend over for the night, so why not make a " Breakfast Stromboli" as they also had hockey first thing. ( well, then we found out they didn't have hockey...but breakfast was ready anyway!)
I rolled out the dough into a large rectangle and put in some shredded cheddar, and leftover diced black forest ham I had leftover in the freezer. Rolled it up. Sealed in Saran wrap and kept in the fridge for the night. When I woke up, I made my coffee ( always the first thing to do) then put the dough on the baking stone, under a towel and heat lamp above my stove. Let it rest, while I pre-heated the oven 375, and enjoyed my coffee.
Baked 25 minutes or so- again! I have no clue, I just peak on it every so often, until it sounds hollow when you tap it and it looks something like this.
YUMMY!
The buns turned out great, as always...home-made buns always make a burger extra special in my eyes...
But I made a double batch. My son had a friend over for the night, so why not make a " Breakfast Stromboli" as they also had hockey first thing. ( well, then we found out they didn't have hockey...but breakfast was ready anyway!)
I rolled out the dough into a large rectangle and put in some shredded cheddar, and leftover diced black forest ham I had leftover in the freezer. Rolled it up. Sealed in Saran wrap and kept in the fridge for the night. When I woke up, I made my coffee ( always the first thing to do) then put the dough on the baking stone, under a towel and heat lamp above my stove. Let it rest, while I pre-heated the oven 375, and enjoyed my coffee.
Baked 25 minutes or so- again! I have no clue, I just peak on it every so often, until it sounds hollow when you tap it and it looks something like this.
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