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Southwestern Quiche

  • March 25, 2010 7:09 pm

1 cup southwestern egg substitute

1/2 cup fat free evaporated milk

1 cup shredded 2% cheese

1/2 tsp salt

1/4 tsp pepper

1 deep dish frozen pie shell

Combine egg substitute, milk, cheese, salt, and pepper, and pour into pie crust.  Bake 25-30 minutes or until eggs become firm.

Serve with fiesta corn and cubed cantalope.

**This is another one from  The kids ATE THIS UP, and thought I was one of the best cooks EVER.  I’m telling you, this website not only fulfilled one of my new year’s resolutions, but it is changing my life.**

Broccoli Chicken Fettuccine

  • March 11, 2010 8:35 pm

1 1/2 lbs boneless/skinless chicken breasts, diced

10 oz can fat free cream of mushroom soup

1 1/2 cups fat free milk

1/2 cup grated parmesan cheese

6 oz fettuccine pasta

Cook pasta in boiling water, add broccoli florets into boiling water for the last 3 minutes of cooking.  Drain pasta and broccoli.  Saute chicken in nonstick spray.  Combine soup, milk, and parmesan into pasta and broccoli.  Add chicken and place mixture in a sprayed baking dish and cover.  Bake 20 minutes at 350 or until bubbly.

Serve with a side of spinach salad, topped with strawberries and basalmic vinaigrette.

**This recipe was fast, and a hit with the whole family. 2 thumbs up at our house; a definite repeat!**

Snow Day Stew

  • February 12, 2010 8:37 pm

snow day stewYep, that’s a picture of my very own stew!  Isn’t it lovely?  And, it was so very very yummy.  Now, I’m a fan of stew, because I’m pretty sure you can’t mess it up.  I usually start with ground beef, add some canned tomatoes and start throwing stuff in as I find it.  But today, I just really outdid myself.  It must be all the good suggestions you all have been sending to me!

Here’s what I threw together:

1 lb. ground beef

1/2 white onion

4 small white potatoes, diced

2 cans diced tomatoes with basil, garlic and oregano

raw carrots and celery, sliced

1 can ranch style beans (I think this is what gave it that extra “oomph”)

green beans


salt and pepper

I know there aren’t measurements for some of those things, but I truly did it old school and threw things together until “it looked right.”  It worked out pretty well too, because the kids ate it up for lunch as they took a break between snowball fights.  Good Times.