Crustless Quiche
Prep Time: 15 minutes
Total Time 45 minutes
2 Green onions, chopped
1 tomato, chopped
12 sliced cooked bacon ( or bacon bits), crumbled
1 cup sliced mushrooms
12 eggs
1/3 cup sour cream
1 cups cheese
1) Heat oven to 350C
2) Cook mushrooms and bacon for 2 minutes in frying pan with 1 tablespoon oil. Add all the onions except 2 Tbsp., mix well.
3) Beat eggs and sour cream with whisk until blended. Pour into a 9x13inch baking dish sprayed with cooking spray; top with bacon and cheese.
4) Bake for 30 minutes, or until center is set. Top with remaining onions and tomatoes.
Chicken Enchiladas
Prep Time: 30 minute
Total time: 50 minutes
1 tbsp. oil
1 each onion and red pepper, chopped
1 clove garlic, minced
1 lb boneless skinless chicken breast , cooked, and shredded
3/4 cups salsa, divided
125 gram (1/2 of 250 gram pkg) Cream Cheese Spread, cubed
1 Tbsp. chopped fresh cilantro
1 tsp. ground cumin
1/2 cup Tex Mex Cheese
8 small flour tortillas
1) Heat oven to 350C.
2) Heat oil in a large frying pan on medium-high heat. Add onions, peppers and garlic; cook and stir for 2 minutes. Add chicken, 1/4 cups salsa, cream cheese spread, cilantro and cumin; mix well. Cook for 10 minuets or until heated through, stirring occasionally. Stir in 1/4 cup shredded cheese.
3) Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place seam side down, in 9x13 inch baking dish sprayed with cooking spray; top with remaining salsa and cheese.
4) Bake for 15 to 20 minutes or heat through.
Eggplant Parmesan
Prep Time: 15 minutes +10 minutes
Total time: 85 minutes
Olive oil, for baking sheets
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups (48 ounces) tomato sauce
1 1/2 cups shredded mozzarella
1) Preheat oven to 375C. Brush 2 baking sheets with oil; set aside.
2) In a bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
3) Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400C
4) Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Prep Time: 15 minutes
Total Time 45 minutes
2 Green onions, chopped
1 tomato, chopped
12 sliced cooked bacon ( or bacon bits), crumbled
1 cup sliced mushrooms
12 eggs
1/3 cup sour cream
1 cups cheese
1) Heat oven to 350C
2) Cook mushrooms and bacon for 2 minutes in frying pan with 1 tablespoon oil. Add all the onions except 2 Tbsp., mix well.
3) Beat eggs and sour cream with whisk until blended. Pour into a 9x13inch baking dish sprayed with cooking spray; top with bacon and cheese.
4) Bake for 30 minutes, or until center is set. Top with remaining onions and tomatoes.
Chicken Enchiladas
Prep Time: 30 minute
Total time: 50 minutes
1 tbsp. oil
1 each onion and red pepper, chopped
1 clove garlic, minced
1 lb boneless skinless chicken breast , cooked, and shredded
3/4 cups salsa, divided
125 gram (1/2 of 250 gram pkg) Cream Cheese Spread, cubed
1 Tbsp. chopped fresh cilantro
1 tsp. ground cumin
1/2 cup Tex Mex Cheese
8 small flour tortillas
1) Heat oven to 350C.
2) Heat oil in a large frying pan on medium-high heat. Add onions, peppers and garlic; cook and stir for 2 minutes. Add chicken, 1/4 cups salsa, cream cheese spread, cilantro and cumin; mix well. Cook for 10 minuets or until heated through, stirring occasionally. Stir in 1/4 cup shredded cheese.
3) Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place seam side down, in 9x13 inch baking dish sprayed with cooking spray; top with remaining salsa and cheese.
4) Bake for 15 to 20 minutes or heat through.
Eggplant Parmesan
Prep Time: 15 minutes +10 minutes
Total time: 85 minutes
Olive oil, for baking sheets
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups (48 ounces) tomato sauce
1 1/2 cups shredded mozzarella
1) Preheat oven to 375C. Brush 2 baking sheets with oil; set aside.
2) In a bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
3) Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400C
4) Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
