Week 40: Recipe #1--Avocado Egg Salad

Mmmm...this egg salad was SO good!  Plus it was super easy to make.  We had a bunch of eggs and I wanted to use them up, so I hard boiled them.  I was going to make regular egg salad, and then I ran into this recipe.  It comes from a site called (Never) Homemaker (see link below).  Not sure I'll have regular egg salad again!  We had these in wraps, but I had some the next day over some romaine lettuce--great lunch!  This will definitely be a staple in our house.  I served these wraps with fresh fruit.  Makes 2-3 wraps, so I doubled it.

You'll Need:

• 4 hard-boiled eggs
• 1 large avocado, cubed
• 2 Tbslp. mayonnaise or vegenaise (I used regular mayonnaise)
• 1 tsp. curry or fenugreek powder (I used curry powder)
• pinch of salt and pepper

Preparation:

Combine all the ingredients in a large bowl and mash together with a fork.  Adjust the salt/pepper/mayo to your tastes.  

Recipe and link:  http://www.neverhomemaker.com/2012/06/family-and-food.html

Week 19: Recipe #4--Bacon and Cheese Quiche with Home Fried Potatoes

I had quite a few eggs in the fridge that I needed to use, so this recipe was a good one.  I found it on the Moms Who Think website (see link below).  It was yummy!  A little time consuming with a longer cook time, but worth it. I served this with fruit.  The quiche made about 6 servings, but the potato recipe only made about 4 servings.  I'd add a couple more potatoes next time to even things out.

For the Quiche, You'll Need:

• 1 9-in. pie crust, unbaked
• 1 Tblsp. butter
• 12 bacon slices, crumbled
• 1 bag Italian blend shredded cheese (or mozzarella cheese)
• 4 eggs
• 2 c. heavy cream
• 3/4 tsp. salt

Preparation:

1. Preheat oven to 425 degrees.  Spread crust into pie plate or quiche plate.
2. Spread crust with butter.  Sprinkle bacon and cheese on crust.
3. Beat eggs with rest of ingredients.  Pour into crust.
4. Bake 15 minutes.  Turn down to 325 degrees and bake 40 more minutes.  Let stand 10 minutes.

For Home Fried Potatoes, You'll Need:

• 4 red potatoes
• 1 Tblsp. olive oil
• 1 onion, chopped
• 1 green bell pepper, seeded and chopped
• 2 Tblsp. olive oil
• 1 tsp. salt
• 3/4 tsp. paprika
• 1/4 tsp. ground black pepper
• 1/4 c. chopped fresh parsley

Preparation:

1. Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes.  Drain, cool, and cut into 1/2 inch cubes.
2. In a large skillet, heat 1 tablespoon olive oil over medium high heat.
3. Add onion and green pepper.  Cook, stirring often, until soft (about 5 minutes). 
4. Transfer to a plate and set aside.
5. Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high.
6. Add potato cubes, salt, paprika, and black pepper.
7. Cook, stirring occasionally, until potatoes are browned; about 10 minutes.
8. Stir in the onions, green peppers, and parsley and cook for another minute.

Recipe and link:  http://www.momswhothink.com/easy-recipes/easy-dinner-recipes-week-one.html

Week 12: Recipe #4--Chile Cheese Casserole

Another foodnetwork.com recipe--there are some good ones on there!  (See link below.)  I served this with fruit and toast.

Photo from foodnetwork.com

You'll Need:

• cooking spray
• 4 cups baked tortilla chips, 2 1/2 oz.
• 6 egg whites
• 4 large eggs 
• 1/4 c. skim milk
• 3/4 tsp. ancho chili powder (I just used regular chili powder because that's what I had)
• 1/8 tsp. freshly ground black pepper
• one 4 oz. can mild chopped green chiles
• 1 Tblsp. chopped fresh cilantro leaves, plus whole leaves for garnish
• 1/2 cup shredded sharp cheddar cheese, about 2 oz.
• 1/2 cup shredded pepperjack cheese, about 2 oz.
• 1/2 cup prepared green salsa verde
• reduced fat sour cream, optional

Preparation:

1. Preheat the oven to 375 degrees.  Lightly coat a rectangular 2-qt. baking dish with nonstick cooking spray.  Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish.
2. Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the cheddar and pepperjack cheeses; pour into the pan.  
3. Sprinkle the remaining chips over the egg mixture.  Bake until the casserole is set around the edges but a little loose in the center, 20-25 minutes.
4. Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes.  Let stand for 10 minutes.  
5. Serve with the salsa and sour cream, if using.  Garnish with whole cilantro leaves.

Recipe and link:  http://www.foodnetwork.com/recipes/food-network-kitchens/chile-cheese-casserole-recipe/index.html

Week 12: Recipe #3--Vegetable Frittata

I got this recipe from foodnetwork.com.  It is courtesy of Food Network Magazine (see link below).  We have been getting lots of fresh farm eggs lately, and this was a tasty way to use them.  I served this with fruit.

Photo from foodnetwork.com

You'll Need:

• 3 large eggs, plus 3 egg whites
• 3/4 cup 2% reduced-fat cottage cheese
• 4 oz. smoked gouda cheese, shredded (about 1 cup)
• 1 tsp. minced fresh rosemary
• 3 cloves garlic, thinly sliced
• 2 Tblsp. extra-virgin olive oil
• 1 medium onion, chopped
• one 16 oz. pkg. frozen mixed vegetables (broccoli, cauliflower and carrots), thawed I don't care for cauliflower, so I used a different mix--still good
• 2 Tblsp. grated parmesan cheese
• 1 scant tsp. paprika
• 4 slices multigrain bread

Preparation:

1. Position a rack in the upper third of the oven and preheat to 450 degrees.  Whisk the whole eggs and whites in a bowl.  Add the cottage cheese and whisk until almost smooth.  Whisk in the gouda and rosemary.
2. Cook the garlic in the olive oil in a 10-inch nonstick oven-proof skillet over medium-high heat until it starts to brown, 1 to 2 minutes.  Add the onion; season with salt and cook 2 minutes.  Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
3. Reduce the heat to medium.  Spread the egg mixture evenly in the pan.  Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes.  Run a rubber spatula around the edge to release the egg from the pan.  Continue cooking until the bottom is golden, 2 to 3 more minutes.  
4. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes.  Remove from the oven, cover and let sit, 5 to 7 minutes.  Cut into wedges and serve with the bread.

Recipe and link:  http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-frittata-recipe/index.html