Mediterranean Quiche

1 refrigerated pie crust
5 eggs
1/2 c. milk
3/4 c. diced Italian tomatoes
3/4 c. frozen chopped spinach
1/4 c. feta cheese
1/2 t. onion powder
1/2 t. garlic powder

*Other than the pie crust and the eggs everything else is pure estimates. I was just dumping stuff in a bowl and mixing.

Unroll the pie crust and press into pie plate (I don't have glass one, so I used a metal one). Following the directions for pressing it into the pan and fluting the edges as given on the package. Place a double layer of aluminum foil into the pie crust so that it covers the crust and the edges. Bake at 450 for 12 minutes. While it is baking, mix together the remaining ingredients. When pie crust is done, remove foil and pour egg mixture into crust. Bake at 325 for 30-40 minutes or until knife comes out clean when stuck in the middle.

This is actually a recipe I came up with on my own. Whenever I do this my husband always gets a worried look on his face ( I really can't blame him). Our cupboards, refrigerator, and freezer are in desperate need of restocking. Tonight for dinner I scrounged up some things and made my first quiche...or at least I think that's what you would call it. As I was eating tonight I was thinking of other combinations of things I could substitute for the spinach, feta, and tomatoes. The possibilities are endless. I was also thinking that you could easily make this crustless and probably with egg substitute, therefore making it healthier since both the pie crust and the eggs add a lot of fat to this dish.

Mandi Foster's White Chicken Chili

32 oz chicken stock
3 cans white beans (undrained)
5 c. cooked chicken (rotisserie or boiled)
16 oz salsa
8 oz pepper jack cheese (shredded)
2 tsp ground cumin
2 cloves garlic (minced)
black or white pepper to taste
1/2 c. finely crushed corn chips (optional, if you like your chili thicker)
sour cream (for garnish)

Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted. Chili may also be cooked on the stovetop over medium-high heat until cheese is melted. When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.

*This is a recipe I saw on Rachael Ray's 2009 Top Ten show.   I love this recipe.  The flavor reminds me of a much more complicated tortilla soup recipe a friend makes.  When I made this, I did it on the stove, used boiled chicken, and did not add any pepper or crushed chips.  I did serve it with tortilla chips.  My husband would have preferred it to be thicker, so next time I'll try the crushed chips.  I don't really know if they mean regular corn chips (like Fritos) or tortilla chips.  I never buy Fritos, so I would use crushed tortilla chips instead.

Recipe and photo from http://www.rachaelrayshow.com

Peanut Butter Cookies

3/4 c. peanut butter

1/2 c. Crisco shortening

1 1/4 c. light brown sugar (firmly packed)*

3 Tbsp. milk

1 Tbsp. vanilla

1 large egg

1 3/4 c. flour

3/4 t. salt

3/4 t. baking soda

Heat oven to 375 degrees. Combine peanut butter, shortening, brown sugar, milk, and vanilla in a bowl. Beat at medium until well blended. Add egg. Beat until blended. Combine flour, baking soda, and salt. Add to creamed mixture on low speed. Drop by round Tbsp 2 inches apart onto a greased baking sheet. Flatten slightly and draw a star pattern with the dull edge of a knife. Bake 7-8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling rack to cool completely. Makes 3 dozen.

*When made these I ran out of brown sugar. I had read somewhere that you can subtitute white sugar and molasses for brown sugar. I had to do this for about 1/4 c. of the brown sugar. I'm not sure if it was the substitution, or just how these cookies are, but they were fabulously soft and did not get crumbly. I also used Skippy PB instead of Jif because that is what we buy. These are my new favorite peanut butter cookie- sorry mom :(

Recipe and photo from a magazine ad for Jif peanut butter.

Skillet Lasagna

1 lb lean ground beef

2 green peppers*

3 cloves garlic, minced

1 jar (26oz) spaghetti sauce

1 2/3 c. water

1/4 c. Italian salad dressing

12 oven ready lasagna noodles (broke into quarters)

1 c. shredded mozzarella cheese

*I am not a big fan of green peppers so I use only 1 small pepper or sometimes less.  I also add a small can of sliced black olives.

Brown meat in large skillet and drain.
Stir in peppers, garlic, spaghetti sauce, water, and dressing. Bring to a boil.  Add noodles.  Stir.  Cover
Cook on medium-low heat 10-15 minutes or until noodles are tender, stirring occasionally.  Remove from heat. Sprinkle with cheese; cover.  Let stand 5 minute, or until cheese is melted.

I found this recipe in the Kraft Food and Family Magazine.  I love this magazine and the great recipes it has. 

Recipe and Photo from Kraft Food and Family Magazine