Tag Archives: vegetarian

Easy Cheesy Quiche

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This was my first ever quiche! (That I made, not consumed). The recipe originated from the Weight Watcher’s website and can be found here. What caught my eye was that the main ingredients include a whole lot of cheese.

One of the biggest challenges was finding a pre-made pie crust, and finding the cheeses in lower fat, or lighter variations. Normally, this wouldn’t be a big deal, but apparently everyone wanted to buy ricotta cheese this week. We were able to find fat free cheddar, and low fat ricotta, which was lower in fat than the part-skim kind.
So, here’s the recipe!

Easy Cheesy Quiche

Ingredients:

6 oz, or a 9″ refrigerated pie crust

2 tsp olive oil

1/2 of a medium red onion

1 1/4 cup low fat ricotta cheese

1 cup fat free cheddar cheese

1 whole egg

2 egg whites

1 Tbsp Dijon mustard

1 tsp dried oregano

salt and pepper to taste

10 oz of frozen broccoli, or spinach thawed and drained, or fresh zucchini diced. (Broccoli was used this time around. I also forgot to thaw it out ahead of time, so I ran it under warm water, then drained it. Red pepper would also be a yummy addition)

1 tbsp grated Parmesan cheese

What to do:

1. Pre-heat the oven to 375. Press crust into a 9″ pie plate, and set aside in the refrigerator until needed.

2. Heat oil in a small skillet on medium heat. Add onion and saute until soft. Transfer onion to a large bowl.

3. Add the following ingredients to the onion, ricotta cheese, cheddar cheese, egg and egg whites, Dijon mustard, dried oregano salt and pepper. Mix well.

4. Fold in broccoli and or other vegetables.

5. Spoon mixture into crust and level it out with a spoon. Top with Parmesan cheese.

6. Bake at 375 for 35-40 minutes. Let it sit for 5-10 minutes before serving.

7. Cut into 8 pieces. Each piece is 6 points.

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Santa Fe Rice and Beans

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Do you ever see those lovely frozen dinners that appear to be so healthy? You know, the Smart Ones, Lean Cuisine, Healthy Choice? When I see those, I either immediately think, “Holy Cow, that looks amazing!” or “Who the heck would ever actually eat that?!” Of course the ones that I think look so delicious are typically the ones with the highest fat content, and or sodium, go figure. Yes they are convenient, likely better for you than fast food, but in my book, it’s like the equivalent of going out to eat.

First of all, I don’t have to wash any dishes. (Best part of eating out) I don’t have to really cook. However, I also do not know exactly what’s in the food I’m eating. Have you ever looked at one of the ingredient lists?

With that being said, I took my favorite Smart One’s meal, and recreated it myself. It doesn’t taste exactly like the one in the package, but it’s pretty darn close. It also continues on with another one of my favorite cooking themes, hiding vegetables from my husband.

Santa Fe Rice and Beans (long version)

1 tsp olive oil

4 cloves of garlic (minced)

1 zucchini

1/2 large onion

1/2 red bell pepper

1/2 green bell pepper

1 cup of frozen corn

Chili Powder to taste

Cumin to taste

Coriander to taste

Red pepper flakes if you like a little extra kick

1 can dark red kidney beans

1 28 oz. can crushed tomatoes (diced would work fine too)

1 Package Uncle Ben’s precooked brown rice

 

1. Cut up all veggies. Warm olive oil in a large skillet. Dump in all veggies, cook about 3 minutes.

Yeah all those veggies are in there and my husband ate it!

 

2. Add crushed tomatoes, and season to your liking. You can always add more seasoning later on. We are very seasoning/spice happy in this house.

3. Drain and rinse the beans. Add them into the skillet. Cut open the bag of rice and add that in too. Cook on low about 10 minutes to heat through and let all the flavors mesh. Or if you are impatient while cooking like me, turn up the heat higher until it’s heated through and just eat!

Serve with fat free or reduced fat cheese, and or sour cream.  It makes A LOT, plenty for lunch the next day.

If the above seems to complicated try the “Quick and Dirty” version.

1. Rice

2. Salsa

3. Beans
Throw it all together, heat it up and eat it.

 

Clear Out Your Kitchen Veggie Enchiladas

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I had the taste for something Mexican, and found a lonely can of Enchilada sauce in the back of the pantry. I searched for recipes and ultimately decided to just do my own thing. Surprisingly, they came out fantastic!

Ingredients:

Olive oil spray

1/2 large onion (diced)

1 zucchini (diced)

1/2 green pepper (diced)

1/2 red pepper (diced)

3 gloves of garlic, minced

ground coriander and ground cumin to taste (about 1/2 tsp of each)

1 cup frozen corn

1 cup frozen spinach

1 can tomatoes with green chiles, drained

1 can black beans

8 whole wheat tortillas

2 cups shredded cheese (I used a mixture of fat free cheddar and reduced fat Mexican blend because that’s what was in our fridge)

1 can of red enchilada sauce
Yes, there are a lot of ingredients, that is why it will clear out your kitchen. I assure you, despite the long list, these were easy to make.

1. Chop/dice onion, zucchini, and peppers. To save time use a food chopper. I suppose you could also use a food processor, but we do not own one.

2. Spray a large pan with olive oil. Add garlic, onion, zucchini and peppers. Cook over medium/high heat stirring frequently for about 3 minutes.

3. Add spinach (mine was partially thawed), corn, drained tomatoes, un-drained black beans and spices to taste. Continue to cook until it is simmering. After this step, the veggie mixture should look similar to this.

4. Line a baking dish with foil to make for easier clean up. Take 1 tortilla, sprinkle cheese in the middle, spoon a heaping spoonful of veggie mixture into the middle. Roll up the tortilla and repeat with the remaining tortillas laying them into the baking dish as you go. I ended up with some veggie mixture left over.

5. Using a spoon, spread enchilada sauce evenly over the top of the stuffed tortillas. Top with remaining cheese.

6. Bake for 7-10 minutes on 350, until cheese is melted. Decided that one serving is two enchiladas, so 4 servings in total.

I served it with a side of Spanish Rice. Uncle Ben’s microwaveable packages are a life saver!

Most notably, my husband who claims to “hate vegetables” ate these and loved them. I have never seen him eat so many vegetables in one sitting, let alone like it!  The leftovers also made for a tasty lunch.