No crust broccoli and corn quiche

No crust broccoli and corn quiche

• 1 1/2 cups of egg beaters or 6 eggs
• 1 cup reduced fat shredded cheddar cheese
• 1/4 cup crumble reduced fat feta cheese
• 1/2 cup fat free milk
• 10 oz frozen broccoli, thawed
• 15 oz can of kernel corn,drained
• a dash of ground pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic salt

Preheat oven to 325°F. Place broccoli in food processor and chop until hardly any chunks. For the egg mixture, combine all ingredients including the broccoli and whisk together until well blended. Pour mixture into casserole dish and bake for 60 minutes at 325°F. Let cool for about 10 minutes before cutting and serving.

I am probably a horrible wife because I know that Brandon doesn't care for quiche (much less eggs) and still, I fixed this dish. But all I'm asking for is just one bite. Will he finish it or not?

Next week Brandon and I will take a trip to New Orleans for a long weekend. I am going to try and blog next Friday, but it might not happen because I'll probably be too excited packing. For you followers, you will have something to look forward to the following week with tons of pictures and reviews from our first trip together to N'awlins!  Even though I have never been to Cafe Du Monde, I can already taste the beignets!

Oh, and if you would like to commission a challenge, email me at samwilliams929@gmail.com

Mushroom and Spinach Panini

Mushroom and Spinach Panini

serves 6

• 12 slices of your favorite bread
• 1 c mushroom, washed
• 5 oz frozen spinach, thawed
• 6 slices Italian three cheese (provolone, asiago, and mozzarella)
• 1/2 tsp pepper
• 1 tsp garlic salt
• 1/2 tsp onion powder
• 1 Tbsp olive oil
• crumbled feta cheese

1. In a food processor, combine the mushrooms and spinach. Once the mushroom and spinach is chopped finely, pour in the olive oil, pepper, garlic salt, and onion powder.

2. The process for the panini:

     -on each half of bread, spread 1 Tbsp of mushroom and spinach mixture.

     -on one half lay one slice of Italian three cheese and sprinkle a few crumbles of feta.

     -place the halves on top of each other and you are ready to grill.

3. You could either use a skillet or some type of grill for the sandwiches. I used our George Foreman grill :) 

Place the sandwiches on the grill for about 6 minutes and serve hot.

Again, feel free to use any type of bread that you want but I prepared this recipe with fresh rosemary focaccia in my bread maker. I think that everyone should own a bread maker because there is really nothing like fresh baked bread. The bread that I make is one of Brandon's favorite things and I guess I take a lot pride in that.  Now here are some words of wisdom from Brandon:

Black Bean Tacos

Black Bean Tacos

• 1 can black beans, drained
• 1 can kernel corn, drained
• 1/4 cup chicken broth
• 8 inch whole wheat tortillas
• package of shredded cabbage
• ranch dressing ( I used a light spicy ranch)
• reduced fat shredded cheddar cheese
• package of taco seasoning

1. Heat black beans, corn, chicken broth, and taco seasoning oven low heat for about 20 minutes. 

2. Warm tortillas in microwave or oven, so the tortillas will be easy to fold.

3. Assembling of one taco:

     -1/4 c. shredded cabbage

     -2 Tbsp black bean and corn mixture

     -1 Tbsp ranch dressing

     -1 Tbsp cheddar cheese

4. Roll the taco and serve warm.

My idea came from my love for fish tacos.  Although, Brandon was disgusted by the cabbage, I was impressed how the tacos turned out--Brandon doesn't know what he is missing out on :) Cabbage is good for the heart!