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Living In Abundance

Whole Food = Fast Food

Easy Quiche

10/30/2014

1 Comment

 
Picture
Ingredients:
1 ½ cups shredded cheese (swiss or cheddar)

4 teaspoons all purpose flour

½ cup cooked meat (canned chicken or diced ham)

3 eggs

1 cup milk

¼ teaspoon salt

¼ teaspoon ground dry mustard

1 (9 inch) unbaked pie crust)

2 tablespoons chopped fresh parsley, for garnish

1 cup cooked vegetable (steamed broccoli, chopped raw spinach, raw mushrooms)


Directions:
  1. In a medium bowl, toss 4 teaspoons flour with the grated cheese. Sprinkle mixture into the pie shell. On top of the cheese sprinkle the meat and vegetable.

  2. In a medium bowl, combine eggs, milk and then add salt and mustard powder. Beat until smooth and pour over cheese, meat and vegetable.

  3. Put a piece of plastic wrap large enough to overlap sides over top of the quiche, then a piece of foil and seal well around the edges. (The plastic wrap keeps the foil from sticking to the food). Place prepared quiche in freezer.

  4. When ready to prepare, preheat oven to 400 F. Remove foil and plastic wrap. Put foil around the edge of crust to protect it from burning or over browning.

  5. Bake in preheated oven for 60 minutes or until filling is set and crust is golden brown. Garnish with parsley.


1 Comment

Taco Soup

10/30/2014

0 Comments

 
Ingredients
1/2 lb lean ground beef, turkey or chicken

1/2 cup onion, chopped

3 small cans of V-8 juice

1 can kidney beans with juice

1 can pinto beans with juice

1 can corn with juice

1 can Rotel tomatoes

½ pckg taco seasoning

½ pckg dry Ranch mix


Brown meat, add onions and cook for several minutes.  Drain meat and then add to a large stock pot.  Add all other ingredients, mix.  Heat and serve over tortilla chips with cheese & sour cream.




0 Comments

Sausage and Apple Stuffed Acorn Squash

10/30/2014

0 Comments

 
Picture
Ingredients:
2 acorn squash, halved and seeded

1 tablespoon butter, melted

¼ teaspoon garlic salt

¼ teaspoon ground sage

1 lb pork sausage
1 cup onion, finely chopped

2 celery ribs, finely chopped

4 oz. mushrooms, chopped

2 apples, cored and chopped

1 cup fine breadcrumbs

½ teaspoon sage

salt and pepper

1 egg, beaten

2 tablespoons fresh parsley, chopped

2 tablespoons parmigiano cheese, grated


Directions:
  1. Combine the melted butter, garlic salt, ¼ tsp sage. Brush over cut sides and cavity of squash.  Salt and pepper to taste.

  2. Bake in a large roasting pan, cut side up, at 400 degrees F. for 1 hour, until squash is tender yet still holds its shape.

  3. Meanwhile make stuffing:  Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons of the drippings from the skillet. Add onion, celery and mushroom and saute 4 minutes. Stir in the apples and saute 2 more minutes.

  4. Combine pork, vegetables and bread crumbs in a large bowl.

  5. Taste and season with sage, salt or pepper if needed.

  6. Stir in the egg and parsley.

  7. Fill the squash halves with stuffing, they should be slightly rounded. Any extra stuffing may be baked in a separate small casserole dish.

  8. Return to oven and bake, covered for another 20 minutes, until the egg is set.

  9. Garnish as desired with parsley and shredded romano or parmigiano cheese.


0 Comments

Vegetable Curry with Chickpeas over Quinoa

10/21/2014

0 Comments

 

My family loves this dish.  I discovered this recipe from Dr. Mark Hyman, author of the best selling book "The Ultrasimple Diet".  This recipe may be found on page 96 of the companion guide.  Click here to download your own copy.

0 Comments

    Jen Roszelle

    I love to prepare healthy food for my family and friends.  The kitchen has been "home" to me since I was 12 years old and over the years I've had a LOT of time to practice and perfect my cooking skills.

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