Yum! This was a delicious way to use some of the last green peppers from our garden. Although you could use any type of macaroni and cheese to stuff these peppers, we knew we wanted to use something with a little spice to blend with the bright fresh flavor of the green peppers, so we chose our favorite, Chipotle Gouda Macaroni and Cheese.
The peppers are super easy to make and this is not so much a recipe as just a guideline for making the stuffed peppers. These make a great side dish, especially for anything grilled, but they are filling enough to be the main part of a meatless meal, served with a small salad on the side.
This is a also great way to get your kids to enjoy green peppers. (If it's stuffed with a little mac 'n cheese they might just try it!) Ideally for this dish try to find large green peppers if you would like to serve just one half per person, but if you can only find the smaller peppers, like the ones from our garden, they will work great, too. My husband was more than happy to take 2 halves, and I think he even grabbed a 3rd before he was finished..lol.
Large or Medium Green Peppers, cut in half, tops cut off and seeds removed
1 TB Salt
Your Choice of Prepared Macaroni and Cheese, homemade or packaged will work here too
1/2 cup Panko Crumbs
1/2 cup Shredded Parmesan or Romano Cheese
In a large pot, bring 3 quarts of water to a boil. Add salt and then add the pepper halves to the water, pushing them down into the pot.
Reduce heat to medium-high and simmer the peppers until they are just flexible, but not overly soft, about 5 - 6 minutes. Use a slotted spoon to remove the peppers from the pot and place them upside down on a paper towel lined platter to drain. Allow to cool until easy enough to handle.
In a small bowl combine the panko crumbs and Parmesan cheese, stir and set aside.
Once the peppers are cool, spoon the prepared macaroni and cheese into the pepper halves, pressing lightly to completely fill the peppers. Sprinkle with the panko and Parmesan mixture and place the peppers in a glass baking dish.
Place the dish of peppers under the broiler for 3 -4 minutes or until browned on top. Serve immediately and Enjoy!!
Showing posts with label Budget-Friendly Meals. Show all posts
Showing posts with label Budget-Friendly Meals. Show all posts
Friday, August 22, 2014
Macaroni and Cheese Stuffed Peppers
Labels:
Budget-Friendly Meals,
Garden,
Salads and Sides
Wednesday, October 10, 2012
Broccoli Potato Chowder Served 3 Ways
On to day 10 of Soup Month 2012! Although some soups gets their luxurious smooth texture and deep flavors from cooking for several hours, sometimes you need a hearty bowl of warm soup in a hurry. And that's where this Cheesy Broccoli Potato Chowder comes in, just perfect for a cold snowy night. You can make this velvety soup and have it on the dinner table within about 40 minutes.
This was a fun soup to serve because each person can choose their topping of choice, or choose no toppings at all. This soup is also a great way to get kids to like eating broccoli, and being able to adjust the garnish to suit their own tastes will make them enjoy the soup even more. Don't be surprised if your picky eater asks for a second bowl of soup!
8 medium Red Potatoes, unpeeled, cut into 1/2-inch cubes
4 cups Chicken Broth
1 tsp Kosher Salt
1 tsp Freshly Ground Black Pepper
12 oz pkg Frozen Broccoli Florets
1/3 cup Flour
1 cup Half and Half or 2% Milk
2 cups Finely Shredded Cheddar Cheese
1/2 cup Sour Cream
Garnishes
Finely Chopped Green Onions
Cooked and Crumbled Bacon
Diced Cooked Ham
Cook potatoes in a large soup pot with enough water to cover. Bring potatoes to a boil, reduce heat and cover, then simmer for 10 minutes or until potatoes are just tender. Drain potatoes reserving 1 cup. Return remaining potatoes to the pot. In a small bowl, mash the 1 cup of potatoes with a fork, then add the bowl of potatoes to the pot.
Stir in the chicken broth, salt and pepper and heat to boiling. Add the broccoli and return to boiling, then cook uncovered for 5 minutes, stirring occasionally. Reduce heat to medium-low.
In a small bowl combine the half and half and flour and whisk to fully blend. Add this mixture to the potatoes, stir and continue to cook over medium heat until the soup thickens and begins to slightly boil. Stir in the cheese until completely melted, then stir in the sour cream. Serve with cooked and crumbled bacon, warm diced warm and chopped green onions. Makes 8 servings and delicious leftovers!
8 medium Red Potatoes, unpeeled, cut into 1/2-inch cubes
4 cups Chicken Broth
1 tsp Kosher Salt
1 tsp Freshly Ground Black Pepper
12 oz pkg Frozen Broccoli Florets
1/3 cup Flour
1 cup Half and Half or 2% Milk
2 cups Finely Shredded Cheddar Cheese
1/2 cup Sour Cream
Garnishes
Finely Chopped Green Onions
Cooked and Crumbled Bacon
Diced Cooked Ham
Cook potatoes in a large soup pot with enough water to cover. Bring potatoes to a boil, reduce heat and cover, then simmer for 10 minutes or until potatoes are just tender. Drain potatoes reserving 1 cup. Return remaining potatoes to the pot. In a small bowl, mash the 1 cup of potatoes with a fork, then add the bowl of potatoes to the pot.
Stir in the chicken broth, salt and pepper and heat to boiling. Add the broccoli and return to boiling, then cook uncovered for 5 minutes, stirring occasionally. Reduce heat to medium-low.
In a small bowl combine the half and half and flour and whisk to fully blend. Add this mixture to the potatoes, stir and continue to cook over medium heat until the soup thickens and begins to slightly boil. Stir in the cheese until completely melted, then stir in the sour cream. Serve with cooked and crumbled bacon, warm diced warm and chopped green onions. Makes 8 servings and delicious leftovers!
Saturday, September 22, 2012
Crock Pot Spaghetti Sauce
Someone asked me if there were any foods that I don't cook from scratch. They meant this in a joking manner, but I had several foods that quickly came to mind. Spaghetti sauce and tomato sauce are two of them. I have to tip my hat to all of the Italians out there who gather up dozens of tomatoes, steam the skins off of them and spend hours in the kitchen stirring and seasoning their wonderful sauces. Somehow, even though I have tried to make my own tomato sauce, I just don't have the time and patience to do it. What an exhausting project!
On the other hand, if you're serving spaghetti, you're going to need some sauce, so off to the store you go. In our grocery there are no less than 15 different varieties of pasta sauce. Each contains tomatoes and spices, some have meat or cheese, and one even claimed vodka as its' secret ingredient. The main ingredient that all of the sauces share is sugar, and a lot of it, up to 10 grams per serving.
Although tomatoes naturally contain some sugar, additional sugar is not necessary. Adding sweet onions and green peppers to your sauce will deliver a fresh flavor with just a touch of sweetness.
As far as cost, the above mentioned sauces ranged in price from around $1 for the bargain can, up to $7 per jar. ( $7 for a jar of pasta sauce!! That's just crazy!) To save yourself a bunch of money and serve a pasta sauce that's much healthier, look for sales on large cans of diced tomatoes, tomato sauce or tomato paste. These are all you need to create the base to a wonderful spaghetti sauce. Next, pull out the crock pot or slow cooker and a handful of Italian spices, an onion and some green pepper and you're on your way to a delicious dinner. Prep for this meal is only about 20 minutes and the crock pot will take care of the rest. Enjoy!!
1 lb Italian Sausage
1/2 lb Ground Sirloin
1 medium Yellow Onion, chopped
1 large Green Pepper, chopped
12 Baby Portobello Mushrooms, chopped
1 28 oz can Diced Tomatoes with Basil and Oregano, drained
1 15 oz can Tomato Sauce
2 TB Minced Garlic
1 tsp Dried Oregano
2 tsp Onion Powder
1 tsp Salt
1/2 tsp Ground Black Pepper
Regular or Whole Wheat Spaghetti, cooked
In a large skillet brown the sausage and ground beef until fully cooked.
Pour the cooked sausage and beef into a slow cooker followed by the chopped onions, peppers and mushrooms, then add all of the remaining ingredients. Cook on LOW for 6 - 8 hours and serve over cooked pasta with a sprinkle of shaved Parmesan cheese.
On the other hand, if you're serving spaghetti, you're going to need some sauce, so off to the store you go. In our grocery there are no less than 15 different varieties of pasta sauce. Each contains tomatoes and spices, some have meat or cheese, and one even claimed vodka as its' secret ingredient. The main ingredient that all of the sauces share is sugar, and a lot of it, up to 10 grams per serving.
Although tomatoes naturally contain some sugar, additional sugar is not necessary. Adding sweet onions and green peppers to your sauce will deliver a fresh flavor with just a touch of sweetness.
As far as cost, the above mentioned sauces ranged in price from around $1 for the bargain can, up to $7 per jar. ( $7 for a jar of pasta sauce!! That's just crazy!) To save yourself a bunch of money and serve a pasta sauce that's much healthier, look for sales on large cans of diced tomatoes, tomato sauce or tomato paste. These are all you need to create the base to a wonderful spaghetti sauce. Next, pull out the crock pot or slow cooker and a handful of Italian spices, an onion and some green pepper and you're on your way to a delicious dinner. Prep for this meal is only about 20 minutes and the crock pot will take care of the rest. Enjoy!!
1 lb Italian Sausage
1/2 lb Ground Sirloin
1 medium Yellow Onion, chopped
1 large Green Pepper, chopped
12 Baby Portobello Mushrooms, chopped
1 28 oz can Diced Tomatoes with Basil and Oregano, drained
1 15 oz can Tomato Sauce
2 TB Minced Garlic
1 tsp Dried Oregano
2 tsp Onion Powder
1 tsp Salt
1/2 tsp Ground Black Pepper
Regular or Whole Wheat Spaghetti, cooked
In a large skillet brown the sausage and ground beef until fully cooked.
Pour the cooked sausage and beef into a slow cooker followed by the chopped onions, peppers and mushrooms, then add all of the remaining ingredients. Cook on LOW for 6 - 8 hours and serve over cooked pasta with a sprinkle of shaved Parmesan cheese.
Monday, September 17, 2012
Tomato-Rice Meatballs
This recipe has been in my family for so long, I don't think any of us know its true origin, but it has always been one of the top requested meals from all of the husbands in the family!
This is one of the rare recipes in which I use a store bought soup. I try to avoid most canned soups because of the high levels of sodium they contain and although this soup does deliver a fair amount of sodium, using the one can of soup to serve 6 to 8 people keeps the levels pretty reasonable.
I'm adding this meal to a new category of Blue Plate Special dinners since it is one of the family favorites of comfort foods. It also has that old-fashioned diner-like feel to it. The meatballs, which are a basic meatloaf-type mixture, are browned and then coated in a mixture of the tomato-rice soup and melted American cheese. Some stores only carry this soup during the winter months and rotate it out during the summer, so if your local market does not have it in stock, try asking the store manager, Most stores will gladly add requested products to their shelves. This is a simple recipe than your whole family will love.
2 lbs Ground Sirloin
1/4 cup Finely Minced Onion
1 Large Egg
2 cups Dry Cubed Bread
1/2 tsp Ground Black Pepper
1/2 tsp Kosher Salt
1 tsp Garlic Powder
1/2 tsp Dried Oregano
1 can Campbell's Tomato-Rice Condensed Soup
3/4 cup Beef Stock
6 - 8 Slices American Cheese
In a large bowl combine sirloin, onion, egg and the dry spices, mixing until fully blended. Form the beef mixture into 6 or 8 slightly flattened meatballs.
Place the meatballs in a large skillet, cover, and brown on both sides over medium-high heat. When the meatballs are browned, drain the pan drippings, reduce heat to low, and move the meatballs to one side of the pan. Add the soup and beef broth to the skillet and blend with a spoon. Then coat the patties with the sauce and rearrange the meatballs evenly in the pan.
Place a 1/2 slice of cheese on each meatball and place the remaining cheese in the sauce, stirring until the cheese is melted. Pour additional sauce over the meatballs as needed. Serve with garlic mashed potatoes and steamed spinach. Serves 6 to 8. Enjoy!!
This is one of the rare recipes in which I use a store bought soup. I try to avoid most canned soups because of the high levels of sodium they contain and although this soup does deliver a fair amount of sodium, using the one can of soup to serve 6 to 8 people keeps the levels pretty reasonable.
I'm adding this meal to a new category of Blue Plate Special dinners since it is one of the family favorites of comfort foods. It also has that old-fashioned diner-like feel to it. The meatballs, which are a basic meatloaf-type mixture, are browned and then coated in a mixture of the tomato-rice soup and melted American cheese. Some stores only carry this soup during the winter months and rotate it out during the summer, so if your local market does not have it in stock, try asking the store manager, Most stores will gladly add requested products to their shelves. This is a simple recipe than your whole family will love.
2 lbs Ground Sirloin
1/4 cup Finely Minced Onion
1 Large Egg
2 cups Dry Cubed Bread
1/2 tsp Ground Black Pepper
1/2 tsp Kosher Salt
1 tsp Garlic Powder
1/2 tsp Dried Oregano
1 can Campbell's Tomato-Rice Condensed Soup
3/4 cup Beef Stock
6 - 8 Slices American Cheese
In a large bowl combine sirloin, onion, egg and the dry spices, mixing until fully blended. Form the beef mixture into 6 or 8 slightly flattened meatballs.
Place the meatballs in a large skillet, cover, and brown on both sides over medium-high heat. When the meatballs are browned, drain the pan drippings, reduce heat to low, and move the meatballs to one side of the pan. Add the soup and beef broth to the skillet and blend with a spoon. Then coat the patties with the sauce and rearrange the meatballs evenly in the pan.
Place a 1/2 slice of cheese on each meatball and place the remaining cheese in the sauce, stirring until the cheese is melted. Pour additional sauce over the meatballs as needed. Serve with garlic mashed potatoes and steamed spinach. Serves 6 to 8. Enjoy!!
Friday, September 14, 2012
Crustless Quiche
Crustless quiche or egg casserole? Regardless of the name, this fluffy egg dish with a mild green chili and spinach filling makes a delicious breakfast or brunch, or in this case a great weeknight meal.
Since most mornings we are way too busy to fix a "fancy" meal, serving breakfast for dinner is something our family has always enjoyed. Eggs are a great comfort food and they are also an inexpensive way to feed a family. Plus with this dish, you'll even have leftovers for a quick breakfast.
12 Eggs
1/2 cup Flour
1 1/4 tsp Baking Powder
1/4 cup Butter
4 oz can Diced Green Chilies
1 pkg Frozen Spinach, defrosted and water squeezed out
1 cup Large Curd Cottage Cheese
2 1/2 cups Grated Cheddar Cheese
Preheat oven to 425 degrees. Melt butter in a glass 13 x 9 inch baking dish and set aside.
In a large bowl beat the eggs until blended, then add all of the remaining ingredients and stir until combined. Pour the mixture into the baking dish and bake for 25 - 35 minutes or until golden on top and the center is set.
Serve with salsa, sour cream or hot sauce, a side of roasted potatoes and your favorite sausage or bacon. Makes 8 servings. Enjoy!!
Since most mornings we are way too busy to fix a "fancy" meal, serving breakfast for dinner is something our family has always enjoyed. Eggs are a great comfort food and they are also an inexpensive way to feed a family. Plus with this dish, you'll even have leftovers for a quick breakfast.
12 Eggs
1/2 cup Flour
1 1/4 tsp Baking Powder
1/4 cup Butter
4 oz can Diced Green Chilies
1 pkg Frozen Spinach, defrosted and water squeezed out
1 cup Large Curd Cottage Cheese
2 1/2 cups Grated Cheddar Cheese
Preheat oven to 425 degrees. Melt butter in a glass 13 x 9 inch baking dish and set aside.
In a large bowl beat the eggs until blended, then add all of the remaining ingredients and stir until combined. Pour the mixture into the baking dish and bake for 25 - 35 minutes or until golden on top and the center is set.
Serve with salsa, sour cream or hot sauce, a side of roasted potatoes and your favorite sausage or bacon. Makes 8 servings. Enjoy!!
Labels:
Breakfast,
Budget-Friendly Meals,
Egg Dishes
Tuesday, August 21, 2012
Roasted Chicken Thighs with Garlic & Rosemary
It has been a quest of mine over the last few years to find a way to infuse flavor into dark meat chicken. Yes, the white meat of the chicken breast is healthier and it works great for some recipes, but dark meat is just so full of flavor and yummy. The problem is getting seasonings to adhere to the meat and absorb into the meat can be difficult. Today I found a solution and it was so easy, I can't wait to make these again soon. This is also a very budget-friendly meal. Getting the thighs on sale for .99 cents made it a great bargain.
I started by mixing up some basic seasonings and ended up with a mixture very similar to the herb and spice mixture I use for bread dip. I simply adjusted the shallot and garlic up a bit and continued with the same dry herbs.
The next step was how to keep the mixture on the chicken, but I wanted some of the fat to cook off, too. To do this I trimmed almost all of the skin and fat from the thighs, leaving a portion of skin on just the top of the thigh. I loosened the skin and placed about 3/4 teaspoon of the oil, shallot and garlic mixture under the chicken skin, smoothed it around a bit, and replacing the skin on top. By doing this it kept the herb mixture in place, the skin helped keep the moisture in the chicken and the excess fat cooked off into the crinkled foil below. This way we ended up with a chicken thigh that was full of flavor, a little crispy on top and not cooking in the fat drippings. Yes! Be sure to crinkle the foil before you begin to bake these so the chicken is a bit elevated off of the baking sheet. We finished this dish off with a sprinkle of chopped fresh rosemary over the thighs before baking.
We served these juicy chicken thighs with Roasted Red Potatoes with fresh rosemary from our garden and a spoon of creamed spinach. Overall this dish received 5 thumbs up and requests to make it again. Enjoy!!
1 Large Shallot, finely minced
1-1/2 TB Minced Fresh Garlic
1/4 tsp Crushed Red Pepper
1/2 tsp Chopped Fresh Rosemary
1 tsp Garlic Powder
1/4 tsp Black Pepper
1/2 tsp Salt
1/2 tsp Oregano
3 TB Olive Oil
10 Bone-In Skin-On Chicken Thighs, trimmed of excess skin
1 tsp Chopped Fresh Rosemary for Garnish
Preheat oven to 425. Line a large baking sheet with heavy duty foil that has been well crinkled so that there are little ridges for the drippings to fall into.
To prepare the chicken, use kitchen shears to trim away the excess skin on the sides of the thigh, leaving just a square of skin about 2 to 2-1/2 inches square on top. Place the thighs on the baking sheet and set aside.
In a glass bowl, mix the herbs, spices and olive oil together. Scoop about 3/4 teaspoon of the garlic and shallot mixture, draining some of the oil off the spoon and back into the bowl, and place the garlic/shallots under the skin of each chicken thigh . Spread the herbs around but try to keep the garlic and shallot bits under the skin. Do this with each of the thighs then brush the remained oil from the bowl over the tops of the thighs. This way you have the bulk of the garlic and shallot under the skin, and the seasoned oil on top of the skin. Sprinkle the remaining 1 teaspoon of rosemary over thighs.
Bake at 425 for about 35 minutes or until the juices run clear and the skin is crispy.
I started by mixing up some basic seasonings and ended up with a mixture very similar to the herb and spice mixture I use for bread dip. I simply adjusted the shallot and garlic up a bit and continued with the same dry herbs.
The next step was how to keep the mixture on the chicken, but I wanted some of the fat to cook off, too. To do this I trimmed almost all of the skin and fat from the thighs, leaving a portion of skin on just the top of the thigh. I loosened the skin and placed about 3/4 teaspoon of the oil, shallot and garlic mixture under the chicken skin, smoothed it around a bit, and replacing the skin on top. By doing this it kept the herb mixture in place, the skin helped keep the moisture in the chicken and the excess fat cooked off into the crinkled foil below. This way we ended up with a chicken thigh that was full of flavor, a little crispy on top and not cooking in the fat drippings. Yes! Be sure to crinkle the foil before you begin to bake these so the chicken is a bit elevated off of the baking sheet. We finished this dish off with a sprinkle of chopped fresh rosemary over the thighs before baking.
We served these juicy chicken thighs with Roasted Red Potatoes with fresh rosemary from our garden and a spoon of creamed spinach. Overall this dish received 5 thumbs up and requests to make it again. Enjoy!!
1-1/2 TB Minced Fresh Garlic
1/4 tsp Crushed Red Pepper
1/2 tsp Chopped Fresh Rosemary
1 tsp Garlic Powder
1/4 tsp Black Pepper
1/2 tsp Salt
1/2 tsp Oregano
3 TB Olive Oil
10 Bone-In Skin-On Chicken Thighs, trimmed of excess skin
1 tsp Chopped Fresh Rosemary for Garnish
Preheat oven to 425. Line a large baking sheet with heavy duty foil that has been well crinkled so that there are little ridges for the drippings to fall into.
To prepare the chicken, use kitchen shears to trim away the excess skin on the sides of the thigh, leaving just a square of skin about 2 to 2-1/2 inches square on top. Place the thighs on the baking sheet and set aside.
In a glass bowl, mix the herbs, spices and olive oil together. Scoop about 3/4 teaspoon of the garlic and shallot mixture, draining some of the oil off the spoon and back into the bowl, and place the garlic/shallots under the skin of each chicken thigh . Spread the herbs around but try to keep the garlic and shallot bits under the skin. Do this with each of the thighs then brush the remained oil from the bowl over the tops of the thighs. This way you have the bulk of the garlic and shallot under the skin, and the seasoned oil on top of the skin. Sprinkle the remaining 1 teaspoon of rosemary over thighs.
Bake at 425 for about 35 minutes or until the juices run clear and the skin is crispy.
Tuesday, April 24, 2012
Quiche Two Ways Makes a Great Dinner
A simple quiche can make a very satisfying meal and it can be customized to your own tastes with ingredients you already have on hand. Usually when people hear the word "quiche" they think of Quiche Lorraine, which is an elegant dish made using Gruyere cheese, which can be a little pricey. Although it is quite delicious, Gruyere is also not always a favorite with kids. For this recipe we made the whole family happy by making 2 different varieties of quiche at once.
The first option was a Bacon/Red Onion/Mushroom quiche and the second was a Ham/Green Chili/Cheddar Cheese quiche that was a huge success with the kids. (The picky eater didn't even mind the chilies..lol.)
This recipe is a great way to use up leftovers and is very budget friendly. You could easily serve this once a week and make a different variety each time. Anything can be thrown in with the eggs. Try any combination of leftovers like fresh tomato, white or red onions, scallions, leeks or broccoli. If the veggies are fresh, just saute them lightly in a little butter just until softened, then add to the quiche. (You will want to keep the amount of liquid as low as possible so it does not dilute the egg custard.)
For protein you could try pepperoni, salami, leftover lunch meats like ham or turkey, and any variety of cheeses. Just mix and match the ingredients until you find your favorite combination.
I did cheat a little on the crust for this batch. Although homemade crust is so very light and flaky, (I have a recipe for homemade crust somewhere and I'll post it later) when you're crunched for time the store-bought crust will work just fine.
1 pkg Pie Crust, 2 shells
8 Strips of Bacon, cooked and crumbled
8 Large Eggs
2 cups Milk
1 cup Half and Half
3 TB Sour Cream
1/4 tsp White Pepper
1/4 tsp Black Pepper
1 tsp Kosher Salt
1 TB Butter
1/2 Red Onion, thinly sliced
4-5 oz Mushrooms, any variety, cleaned and cut into quarters
1 cup Ham, diced
1 Small Can Diced Green Chilies
2 cups Shredded Cheddar Cheese
Open pie crusts and cook according to package directions, with one crust in the bottom of each pie plate. (I used 2 deep pie pans so the crust can be pulled high up on the sides.) Be sure to pierce the crust lightly with a fork to allow the steam to escape. If you have pie weights, these are used to keep the crust flat while cooking. **No pie weights?? No problem. Lay a large square of heavy duty foil on the counter and place 1 cup of dried beans in the center. Fold the edges up tightly until the foil packet will fit inside the pie plates. These can be reused many times!
While the crusts are cooking get your filling ingredients ready. In a large bowl, scramble the eggs and add the milk, half and half, sour cream, salt and peppers. Set aside.
In a medium skillet, melt butter over medium heat and saute the red onions and mushrooms. Set aside to cool slightly.
When shells are cooked, place the filling ingredients in each pie plate. For the first quiche, layer the bacon on the bottom, then spoon the red onion and mushroom mixture over the bacon. Sprinkle with 1 cup cheddar cheese.
For the second quiche, place the ham, green chilies and cheddar cheese in the pie plate in layers.
Carefully add the scrambled egg mixture to the pie plates, making sure not to overfill the shells. If you have any egg mixture left over, it can be refrigerated and safely used the next day.
Bake the quiche at 375 degrees for about 30 minutes or until quiche filling is set and the top is lightly browned. Serve with sliced tomato and avocado or a tossed salad. Enjoy!
The first option was a Bacon/Red Onion/Mushroom quiche and the second was a Ham/Green Chili/Cheddar Cheese quiche that was a huge success with the kids. (The picky eater didn't even mind the chilies..lol.)
This recipe is a great way to use up leftovers and is very budget friendly. You could easily serve this once a week and make a different variety each time. Anything can be thrown in with the eggs. Try any combination of leftovers like fresh tomato, white or red onions, scallions, leeks or broccoli. If the veggies are fresh, just saute them lightly in a little butter just until softened, then add to the quiche. (You will want to keep the amount of liquid as low as possible so it does not dilute the egg custard.)
For protein you could try pepperoni, salami, leftover lunch meats like ham or turkey, and any variety of cheeses. Just mix and match the ingredients until you find your favorite combination.
I did cheat a little on the crust for this batch. Although homemade crust is so very light and flaky, (I have a recipe for homemade crust somewhere and I'll post it later) when you're crunched for time the store-bought crust will work just fine.
1 pkg Pie Crust, 2 shells
8 Strips of Bacon, cooked and crumbled
8 Large Eggs
2 cups Milk
1 cup Half and Half
3 TB Sour Cream
1/4 tsp White Pepper
1/4 tsp Black Pepper
1 tsp Kosher Salt
1 TB Butter
1/2 Red Onion, thinly sliced
4-5 oz Mushrooms, any variety, cleaned and cut into quarters
1 cup Ham, diced
1 Small Can Diced Green Chilies
2 cups Shredded Cheddar Cheese
Open pie crusts and cook according to package directions, with one crust in the bottom of each pie plate. (I used 2 deep pie pans so the crust can be pulled high up on the sides.) Be sure to pierce the crust lightly with a fork to allow the steam to escape. If you have pie weights, these are used to keep the crust flat while cooking. **No pie weights?? No problem. Lay a large square of heavy duty foil on the counter and place 1 cup of dried beans in the center. Fold the edges up tightly until the foil packet will fit inside the pie plates. These can be reused many times!
While the crusts are cooking get your filling ingredients ready. In a large bowl, scramble the eggs and add the milk, half and half, sour cream, salt and peppers. Set aside.
In a medium skillet, melt butter over medium heat and saute the red onions and mushrooms. Set aside to cool slightly.
When shells are cooked, place the filling ingredients in each pie plate. For the first quiche, layer the bacon on the bottom, then spoon the red onion and mushroom mixture over the bacon. Sprinkle with 1 cup cheddar cheese.
For the second quiche, place the ham, green chilies and cheddar cheese in the pie plate in layers.
Carefully add the scrambled egg mixture to the pie plates, making sure not to overfill the shells. If you have any egg mixture left over, it can be refrigerated and safely used the next day.
Bake the quiche at 375 degrees for about 30 minutes or until quiche filling is set and the top is lightly browned. Serve with sliced tomato and avocado or a tossed salad. Enjoy!
Labels:
Breakfast,
Budget-Friendly Meals,
Egg Dishes
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