Quick Dinner Solutions: Spinach-Bacon Quinoa Quiche

This recipe has become a family favorite because it is healthy, filling, and nutritious. It satisfies my big eaters and I feel good after eating it--lots of fiber, protein, and veggies.  Keep quinoa on hand and cook up a cup in chicken or vegetable broth the night before or earlier in the day.  Double the recipe and save for lunches or freeze for another day.

Ingredients:

1 c. quinoa
2 c. chicken broth
1/2 onion, diced
1/2 c. real crumbled bacon (Costco sells a 20oz bag you can store in the refrigerator)
1 1/2 c. frozen chopped spinach, heated in microwave and drained (or equivalent cooked fresh spinach)
1 c. shredded cheddar cheese (more if desired)
1/4 c. Parmesan cheese
6 whole eggs (or 3 whole eggs and 3/4 c. egg whites)

Instructions:

Rinse quinoa thoroughly in fine-mesh strainer.  Bring 2 cups of broth to a boil; add 1 cup rinsed quinoa and cook for 20 minutes or until liquid is fully absorbed (water can be used if you don't have chicken broth, but you will need to add more spices to flavor).

While the quinoa is cooking, saute chopped onion in 1 Tbsp. oil.  Add bacon crumbles and heat slightly.  Add cooked spinach and mix together with salt and pepper to taste.

In a medium sized bowl, mix cooked quinoa, cheddar, Parmesan, and spinach-bacon-onion saute.  In a separate bowl, beat eggs until blended and then add to quinoa mixture.

Pour mixture into a greased 9-inch pie dish and bake at 350F for 35-45 minutes until set and lightly browned.  Alternatively, you can make this in mini-muffin tins--they make wonderful appetizers that are easy to eat.

Variation:  Use chopped broccoli and additional cheddar cheese in place of the spinach and bacon.

Adapted from recipe on IowaGirlEats blog.

Chocolate Mint Brownies to Die For

Just had these at my neighbor's party.  Soooo good!

Brownies

1 cup sugar
1/2 cup melted butter
2 beaten eggs
2 squares Baker's Unsweetened Chocolate, melted
1/2 tsp. peppermint flavoring (quality brand)
1/2 cup sifted flour
1/2 cup chopped nuts

Beat eggs, butter, and sugar together.  Add melted chocolate and peppermint flavoring.  Stir thoroughly.  Add flour and nuts.  Pour into 9" greased pan and bake at 350° F for 25-30 minutes and cool.

Frosting

1 Tbsp. butter
1 Tbsp. cream
1 cup powdered sugar
1 tsp. peppermint flavoring

Chocolate Coating

1 square Baker's Unsweetened Chocolate, melted
1 Tbsp. melted butter

 Once brownies are cool, spread peppermint frosting on top of brownies and chill.  Top with chocolate coating and chill again. Don't eat too many!!

Apple Cider Cheese Fondue

This fondue has become one of our Christmas Eve traditions.  It is very quick and easy to prepare and the whole family loves it.

Ingredients:

3/4 cup apple cider or apple juice
2 cups shredded Cheddar cheese
1 cup shredded Swiss cheese
1 Tbsp. cornstarch (apparently flour will work too)
1/8 tsp. pepper
1 loaf of French or sourdough bread, cubed (denser bread works better for dipping.  If bread is soft, let it sit out ahead of time to dry out a bit).

Directions:
In a saucepan, bring cider to a boil.  Reduce heat to medium-low.  Toss the cheeses together with cornstarch and pepper.  Cook and stir for 3-4 minutes or until cheese is melted.  Transfer to a small ceramic fondue pot or slow cooker.  Serve with bread cubes.

If fondue gets too thick, add a little more hot cider to bring it to the right consistency.

Recipe source: http://allrecipes.com

Quick Dinner Solutions: Nachos!

Longaberger's handled platter is the perfect piece for preparing and serving nachos.

Layer tortilla chips on the platter with shredded cheddar cheese and top with canned black beans (drained), shredded cooked chicken or pork, black olives, diced green chilies or jalapeno peppers and more shredded cheese. 

Bake in the oven at 300F until cheese is melted.  Top with Salsa Fresca* and sour cream or guacamole (or both!) and serve on your Longaberger wrought iron trivets. People can eat straight from the platter with just a napkin! 

One dish does it all--simple and beautiful!

The Woven Traditions Handled Platter comes in all the pottery colors including the new chocolate color.  Get yours for $60 plus S/H or for just $30 when you host a $150 show or more.

*Fred Meyer has a nice Salsa Fresca in the Deli section near the prepared fruit and vegetable platters.

Quick Dinner Solutions: Spring Salad With Chicken and Fresh Fruit

This is another family favorite for summer.  Before all the fresh berries are gone, you need to try this refreshing and healthy salad!

Ingredients (Per Serving)
2-3 chicken tenders, cooked & lightly browned
Prepared Spring Salad Mix
4 strawberries, sliced
1/6 apple, thinly sliced
Brianna's Blush Wine Vinaigrette (strawberry on label)

Preparation
Cook and brown chicken tenders in skillet with a small amount of olive oil or butter.

Fill plate with salad greens, top with sliced strawberries and apples followed by chicken tenders.  Drizzle with vinaigrette and enjoy!

Quick Dinner Solutions: Chicken Enchilada Casserole

The eternal question:  What to serve for dinner tonight?  This recipe is one of our family favorites. 

Using your 9x13 Woven Traditions Baking Dish, you can make an easy and delicious casserole that can be made ahead or in less than an hour.  This is also fairly low in calories if you watch the amount of cheese that you use (and, of course, the amount that you eat!). 

With Longaberger's vitrified pottery, clean up will be a snap as well.  Just scrape out the baking dish with a rubber scraper and place it in the front of the lower rack of the dishwasher (dirty side facing the back).  You will be pleasantly surprised!  (The glaze on your pottery makes for easy clean-up as long as you are careful not to scratch it too much by heavy use of metal utensils).
Ingredients:
1 pack of 12 corn tortillas
1 large can of green enchilada sauce (Winco is cheapest)
2 pounds of chicken tenders or chicken breast meat
Pepper Jack Cheese, Shredded
Optional:  1 can cooked black beans
Optional:  Light Sour Cream
Preparation:
Microwave or cook chicken until just cooked through and dice or shred the meat.  Pour half of the enchilada sauce into a shallow dish and the other half over the diced cooked chicken.  Dip several corn tortillas into the sauce and layer them into the bottom of your lightly oiled Woven Traditions Baking Dish.  Spread a layer of the chicken and sauce mixture and another layer of coated tortillas.  Top with shredded cheese.  Add another layer of chicken, tortillas, and top with cheese.  You will most likely need to adjust your ingredients based on how much chicken versus tortilla you prefer.
Bake in the oven at 350F for 30 minutes or until sauce is bubbling.  Let cool for 10-15 minutes. This casserole is GREAT the following day.  You can also add a layer of canned black beans for a more substantial meal and serve with a salad.  Serve with Light Sour Cream (Tillamook is the best!).

Twice-Baked Potatoes Recipe

As I mentioned in my last post, I use my Longaberger Handled Platter to bake and serve one of my family's favorite dishes:  Twice-Baked Potatoes.  The recipe is from "The Enchanted Broccoli Forest" by Mollie Katzen (she calls them Rebaked Potatoes).  Her recipe serves two people, but you can multiply accordingly.  We use 6-8 potatoes and have leftovers for breakfast with eggs!  Yummm....

2 fist-sized potatoes
3 Tbs. (low-fat) mayonnaise
1/2 cup (low-fat) cottage cheese
1 hard-boiled egg, finely-chopped
1/2 tsp. salt
1/2 tsp. dill weed
1/2 packed cup grated cheddar cheese
1/4 tsp. cayenne pepper
freshly ground pepper to taste
2 tsp. prepared mustard (we use sweet-hot mustard)
paprika and extra grated cheddar

Ahead of time:  Bake the potatoes for about 45 minutes at 375 F until done.  When cool enough to handle, slice in half length-wise and scoop out the insides leaving the skin intact (leaving about 1/4 inch of potato flesh).

Place all the potato innards in a bowl, and mash them with the mayonnaise and cottage cheese.  Add all remaining ingredients, except the paprika and extra cheddar.  Mix well.  Adjust spices according to your own personal taste.

Divide the filling evenly among the potato skins.  Sprinkle some extra cheese over the tops of the potatoes and dust with paprika if desired.  Place the potatoes in your Longaberger Handled Platter or 9" x 13" Baking Dish and bake for 35 minutes at 375F until potatoes are hard and cheese has melted.

Remove from the oven and serve just as they are.  Be sure to use a trivet!  Add a salad and you have a wonderful meal for family or guests.