Brunch · Healthy Eating · Make-Ahead · Weight watchers

Crustless Quiche

When I make up my weekly menu, I look at what I have on hand and look for recipes that use those items. Last week I had fresh broccoli in the fridge and I had some ham slices in the freezer. When I was looking at my Pinterest boards for healthy recipes, I came across a pin for a Ham and Cheese Crustless Quiche on Skinny Taste’s site. She has such delicious, healthy recipes! This one joined the ranks of favorites!

I used Swiss cheese as my cheese option and it was so good with that ham! Steaming the broccoli just a couple of minutes gave it tenderness without being super limp or soggy. This whole recipe is just delicious! I also prepped the ingredients ahead of time because I was working outside on my back porch and wanted supper to be easy to complete.

To make ahead, I chopped the broccoli and ham and grated the cheese and then set all that in the fridge. I mixed up the custard ingredients and set that bowl in the fridge. All I had to do 45 minutes before suppertime was assemble it in my pie plate.

Here’s Skinny Taste’s recipe:

Ham and Cheese Crustless Quiche

INGREDIENTS

  • cooking spray
  • 1 3/4 cups diced ham steak or leftover ham, 9 oz
  • 1 cup chopped steamed broccoli, fresh or frozen
  • 1 cup fresh grated Swiss cheese
  • 2/3 cup 2% milk
  • 1/4 cup half & half cream
  • 5 large eggs
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • pinch of nutmeg

INSTRUCTIONS

  • Preheat the to 350F degrees. Spray a pie dish with oil.
  • Evenly spread the broccoli in the dish and top it evenly with the ham.
  • Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg.
  • Pour the custard into the dish and top with Swiss Cheese.
  • Bake 35 to 40 minutes, until the center is set.
  • Cut the quiche into 6 pieces and serve.

I served this at supper with a side salad, toasted bread and fresh fruit. It would also be perfect menu item for brunch!

This recipe is 5 points on the Blue WW plan and 6 on the Green Plan.

Enjoy!

Appetizer · Side dish

Creamy Homemade Hummus

Creamy hummus. I learned to love it when we went to Israel. Not only does it taste great as a dip, it actually has lots of good health benefits. I had only purchased it in the store until I recently watched Girl meets Farm on Discovery plus. She made the process look easy…and it really is! It’s a little time consuming, but most of that time is just letting the Chick peas soak overnight! There is very little hands-on time! (I have some lovely pictures of my hummus that I hope I’ll get to finally upload for you to see how creamy this recipe turned out!. In the meantime you can go to my Instagram and see my pictures there. You’ll find me at RefreshHerblog.)

Like any recipe, one benefit of making it yourself is that you can control all the ingredients, adding what you like. The other blessing is the cost. As I figured it, it was at least half the cost of purchasing it, and maybe even a third! This recipe cost me about $3 total and it made a huge bowl of hummus!

My notes: The recipe calls for one cup of chickpeas – I went ahead and cooked the whole bag at one time, then I froze the other half so the next time I need hummus, the chick peas will be ready to process!
This is a basic recipe that needs a little flavor. Adding a sprinkling of paprika on top is good, or adding in sun-dried tomatoes or roasted red peppers would also be good additions!

Here’s the recipe from Girl Meets Farm ~

Creamy Homemade Hummus

Ingredients

1 cup dried chickpeas

1/2 teaspoon baking soda 

3/4 teaspoon salt, plus more to taste 

1 tablespoon lemon juice 

1/2 cup tahini 

2 cloves garlic, optional 

1/4 cup cold water 

Olive oil, for serving 

Finely chopped onion (for topping) or onion wedges (for dipping) 

Chopped fresh parsley, for serving

Fresh pita, for serving

Directions

  1. In a medium bowl, cover the chickpeas with enough water to reach 2 inches above the height of the chickpeas and soak them for 12 hours.
  2. Drain and rinse the chickpeas and place them in a large saucepan with the baking soda and 1/2 teaspoon of the salt. Cover them with 1 to 2 inches water and bring the water to a boil over high heat. Reduce the heat to low, cover the pot and simmer until the chickpeas are very soft, about 2 hours. Drain them, let them cool slightly and then transfer to a food processor.

Add the lemon juice, tahini, 1/4 teaspoon salt and the garlic, if using, and blend until very smooth, about 1 minute. With the motor running, drizzle in the water and continue to blend for 1 more minute. Taste and add additional salt to taste. Transfer to a serving dish and top with a drizzle of olive oil and some chopped onion and parsley. Serve with fresh pita and onion wedges and enjoy

You can serve hummus with vegetables or dip pita bread in it. I found lots of recipes using hummus here. If you haven’t tried it, I encourage you to try it with the veggies and then branch out.

Are you a hummus lover?

Chicken · Healthy Eating

Crispy Chicken with Deconstructed Guacamole

This summer my husband and I made a decision to lose a few pounds. Why? Tight jeans and increased numbers on the scale! We were serious and steadfast. However, that does not mean that we ate tuna fish and boiled eggs! We have eaten so many new recipes filled with delicious foods simply lightened up. We’ve eaten a lot of chicken, and today’s recipe might be my favorite! This recipe came from Skinny Taste, a great place for lightened up recipes and scrumptious food!

We loved this recipe because of the crispy chicken, but also the deconstructed guacamole on top. That simply means that instead of taking all the guacamole ingredients and blending them together, you toss them in a bowl and serve them over the chicken.

Deconstructed Guacamole

I made a couple changes to the original recipe – I coated the chicken with taco seasoning (I make my own), and I used Panko crumbs to give the chicken that lovely fried-taste!

One thing I love about healthy eating is how colorful the plate is! So many fruits on the plate make it pretty and healthy!

Here’s the recipe…

INGREDIENTS
For The Chicken:
  • 2 8 ounce boneless chicken breasts, cut in half lengthwise
  • 1/4 teaspoon  salt
  • 2 large egg whites, beaten
  • Taco seasoning, homemade or packaged
  • 1/2 cup Panko breadcrumbs
  • 1 -1/2 tbsp olive oil
For the Deconstructed Guacamole:
  • 4 ounces avocado, from 1 small Hass
  • 1 cup grape tomatoes, halved
  • 1/4 cup slivered red onion
  • 1/4 teaspoon kosher salt and black pepper
  • 1/4 teaspoon cumin
  • juice of 1/2 lime
INSTRUCTIONS
  • Season cutlets with salt. Place bread crumbs in a shallow bowl. In another bowl beat egg whites. Dip chicken cutlets in egg whites, then breadcrumb mixture, shaking off excess.
  • Heat a large nonstick frying pan on medium heat. Add the olive oil. When hot add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through.
  • In a large bowl combine the avocado, red onion, tomato, salt, pepper, cumin, and lime juice. Gently toss and serve over the chicken with additional lime wedges, if desired.
That chicken, that topping – yum!!

Does that look like diet food? I don’t think so! But it was. More later this week about how we lost the pounds slowly and wisely.


Here are a few more of our recent favorite recipes from this summer ~
Shepherd’s Pie
Tandoori Grilled Shrimp
Smoky Tilapia Tacos

With love from my country kitchen,