Years ago I remember hearing Ina Garten say, “Having an omelet party is a bad idea. By the time the last person’s omelet is made, everyone else is done eating!” When our small group decided to have omelets for a fellowship time, and I knew there would be close to a dozen people at our house, I knew I had to come up with a better plan than standing at the stove making omelets and missing all the guests that had gathered.
The solution was really easy! I filled the egg mixture into muffin tins, then everyone chose two of the muffin cups as “theirs.” They filled a small bowl with the ingredients
Wow! What a special Easter week this was! Good Friday’s service was such a blessing as we were reminded of Christ’s sacrifice on the cross in our place. Then Sunday we rejoiced and worshiped and sang and had sweet fellowship with our church family as well as our physical family.
After our morning service we gathered in our home with our girls and their families, and also some dear friends. My daughters and I collaborated on the meal, and it was so much fun to work together and put out a spread we all enjoyed. Here’s the menu:
Glazed Ham Gourmet Potatoes Corn Saute’ Green Salad with peaches and Craisins Deviled Eggs Cheddar Biscuits Coconut Cake ~ Chocolate Fudge Pie
My contribution was the cake, ham and potatoes. These Gourmet potatoes have a long history in our family. They are perfect for a busy meal because they are all made up ahead of time and then just slid into the oven to bake for 30 minutes.
Gourmet Potatoes 6 medium potatoes 2 C shredded cheddar cheese 1/4 C butter 1 1/2 C sour cream (I used light) 1/3 C chopped onion 1 t. salt paprika
Peel the potatoes. Leave them whole. Cook in boiling water ’til tender. Cool. Shred potatoes coarsely. In medium-sized saucepan, melt butter and cheese. Stir ’til melted. Remove from heat; blend in sour cream, onions and salt. Fold in potatoes and pour into a 2 qt. casserole dish. Sprinkle with paprika on top. Refrigerate overnight. Bake @ 350 degrees for 30 minutes.
The meal was all so good, and it was such a blessing having help with the meal. What fun it was to work together in the kitchen with my girls.
Teach your daughters to cook! It is so rewarding! Do you enjoy having help while you’re cooking? Have you taught your daughters to cook, too? I’d love ot hear!
My pictures on my site here are still an issue, so please go to my Instagram ~ Refreshherblog and you’ll find pictures of our Easter dinner and celebration. If you’re not following me on Instagram, what are you waiting for? It’s where I post most often! You can click to Instagram by scrolling all the way down to the bottom of the page if you are reading on your phone. Look for the camera icon for Instagram.
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.
I have a beloved cookbook that houses the recipes of some of our nation’s best Bed and Breakfasts. One such recipe is for Shepherd’s Pie. If you’ve never had it, it’s basically a roast beef dinner served in a casserole dish. The beef, gravy and vegetables are on the bottom and then it gets “iced” with mashed potatoes!
My cookbook’s recipe contains a very detailed list of ingredients, including roast beef to make this delectable dish. I don’t often have a roast on hand to make it, so I’ve learned that there is a simpler, but still delicious way to make a Shepherd’s Pie. It uses ground beef instead of roast. That makes it so much faster, but still delicious!
My favorite new substitute for the roast is ground turkey, making it lower in fat. Don’t worry – you still get the gravy, the vegetables and the mashed potato topping! I like using just carrots and celery with the meat. I don’t want it to taste like a beef stew, but you could certainly add other vegetables to it. This is a great weeknight dish with all the hearty flavors your family will love!
Another blessing of this recipe is that you can make the whole thing up to two days ahead of time and pop it into the oven to heat up for dinnertime!
Here’s the easy recipe:
Shepherd’s Pie
INGREDIENTS
Potatoes:
1-1/2 lbs potatoes, peeled, diced
3/4 cup fat free chicken broth
2 tbsp reduced fat sour cream
salt and pepper
paprika
Filling:
1 lb ground turkey (of course you could use lean ground beef as well)
1 tsp oil
1 medium onion, diced
1 celery stalk, chopped
2 cloves garlic, diced
2 large carrots, chopped
2 tbsp flour
1 cup fat free beef broth
2 tsp tomato paste
1 tsp Worcestershire sauce
1 tsp freshly chopped rosemary leaves
1 tsp freshly chopped thyme leaves
kosher salt and pepper
INSTRUCTIONS
Boil potatoes in a medium pot of salted water until cooked and soft.
Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.
Preheat oven to 400°F.
In a large saute pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste.
When cooked, set aside on a plate.
Add the oil, onion, garlic, carrots and celery. (Add other vegetables of your choice) Sauté on medium heat about 6 to 8 minutes, until the vegetables are tender.
Add the flour, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika
Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
Remove from oven and let it cool 5 minutes before serving
This would be a great dish to take to a new mom, someone recovering from illness or surgery, or a new family that’s moved into your neighborhood. Add a salad (how about a copycat Olive Garden Salad?) and a biscuit (here’s my favorite recipe) and you’ll have a complete meal!
If you like make-ahead recipes, you might enjoy this one for Hot Chicken Salad!
Today we’ll be celebrating an early Christmas with one of our daughters, her husband and my GRANDSONS! I decided it would be fun to have brunch together. I had taken a Bacon and Cheddar Grits Quiche to our recent Church ladies’ fellowship, and after making it again, I was reminded that it was something my family loves. The quiche will be the main star of our meal! It’s pictured below.
RefreshHer 