Amazing Breakfast Quiche

Ingredients:

3 eggs, slightly beaten

1/4 tsp. salt

1/3 tsp. pepper

1 1/2 c. Swiss cheese, grated (or any cheese on hand)

1 1/4 c. chopped ham (cold cuts work fine)

1 1/4 c. milk

1/2 stick melted margarine

1/2 c. Bisquick

10 slices cooked bacon

Directions: Slightly beat eggs. Add salt, pepper, swiss cheese, chopped ham, milk, melted margarine and Bisquick. Mix by hand and pour into pie plate. Cook in preheated oven 375 degrees F. for 35-40 minutes. The quiche makes his own crust. May use other types of cheese. Serves 4-5

Recipe from Calvary's Cooking

Maude Thevenot

Lemon Ice Box Pie

Ingredients:

1 Can condensed milk (Eagle brand)

2 eggs, separated

1/3 cup lemon juice

4 Tbsp. sugar

graham cracker crust

Preheat oven to 350 degrees F. Mix condensed milk, lemon juice, and egg yolks. Pour into crust. Beat egg whites adding one Tbsp. of sugar at a time, until meringue rises in stiff peaks. Pour merengue on top of lemon mixture. Place in oven until merengue is golden brown.

Recipe provided by J. Lloyd

Hummus

Ingredients:

1 lb. garbanzo beans (cooked as directed or 1 lb. canned beans)

2 Tbsp. salt (for cooking raw beans)

2 cloves garlic, minced

3 Tbsp. tahini (sesame paste)

1/4 cup fresh lemon juice

salt to taste

olive oil, paprika, minced parsley for garnish

Drain beans, reserve 1/3 cup liquid. Place in food processor. Put garlic cloves through garlic press and add to beans. Mix well and add tahini, lemon juice and salt to taste. Process until smooth. If needed with processor running, gradually add reserved liquid.

Spread in shallow bowl, decorate by drizzling top with olive oil, sprinkle with paprika and parsley. Serve with pita chips or vegetable.

Recipe provided by M.A. Tompkins

Greek Antipasto Platter

Prep Time: 15 minutes

Serves 8

Ingredients:

32 oz. feta cheese

2 tomatoes, cut into eighths

1 c. cherry tomatoes

1 red onion, sliced

1 cucumber sliced

1 jar pitted Kalamata olives, drained

1 jar Peperoncini, drained

1 jar Roasted Bell Peppers, sliced

1 loaf baguette, sliced

12 wedges pita bread

1/2 cup Extra Virgin Olive Oil

1 tsp. dried oregano

Pepper to taste

Directions:

Choose a large platter, Crumble the feta cheese and sprinkle into the bottom of the platter. Arrange the pita and baguette slices around the edge of the platter.

Once all of the bread has been arranged, fill the outer edges in by arranging all the tomatoes, onion, cucumbers, olives, and peppers. Drizzle the olive oil o the vegetable and on the feta in the center of the platter. Sprinkle the oregano, salt, and pepper on the center portion of the feta.

Found in All You magazine

Bruschetta-Style Chicken over Risotto

Prep: 10 min

Cook: 20 min

Serves: 4

Cost per serving: $2.48

1 8-oz. package risotto mix, any flavor

2 Tbsp. olice oil

1 large tomato, chopped (about 1/2 cup)

1/4 cup jarred roasted red peppers, drained and chopped

1/2 cup shredded baby arugula

4 oz. mozzarella, diced

1/4 cup balsamic vinaigrette

1/2 cup plain bread crumbs

2 Tbsp. grated Parmesan

11/4 lb. boneless, skinless chicken breasts, pounded thin

1 small clove garlic, minced

I. Prepare risotto as package directs, using 1 Tbsp. olive oil. Mix tomato, peppers, arugula, Mozzarella, vinaigrette, salt and pepper in a bowl.

II. Mix bread crumbs and 1 Tbsp. Parmesan. Dip chicken in crumb mixture. Warm 1 Tbsp. oil in a skillet over medium heat. Cook chicken until golden, about 7 minutes, turn halfway.

III. When risotto is nearly done, stir in garlic and 1 Tbsp. Parmesan; cook 3 minutes. Serve chicken over risotto, topped with tomato mixture.

Per Serving: 563 Cal., 19gFat (6g Sat.), 101mg Chol., 2g Fiber, 43g Pro., 57g Carb., 1,758mg Sod.

Recipe found in All You Magazine

Home-Seasoned Rice

Prep: 2 min

Cook: 55 min

Serves: 4

Cost per serving: $0.52

In a pot, combine 1 cup brown rice, 1 8 0z. can low sodium tomato sauce, 1 cup water and 1/4 tsp. garlic powder. Bring to boil over a medium-high heat. Stir once, reduce ehat to low, cover and simmer for 55 minutes or until all liquid has absorbed. Stir in 1 cup frozen peas (thawed), season with salt and pepper and serve.

Per Serving: 220 Cal, 2g. Fat (0g Sat.), 0mg Chol., 4g Fiber, 7g Prot., 47g Carb., 120 mg Sod.

Recipe found in All You magazine

Lemon-Garlic Whitefish

Prep: 2 min

Cook: 8 min. per batch

Serves: 4

Cost per serving: $2.82

Place a large nonstick skillet over medium-high heat; mist with cooking spray. Sprinkle 1 lb of whitefish, such as tilapia with 1/8 tsp. garlic powder; season with salt and pepper. Place fish in hot skillet, woking in batches if necessary and cook until fish is opaque, about 31/2 minutes per side. Drizzle with 1 Tbsp. fresh lemon juice just before serving.

Per serving: 150 Cal, 4 g. Fat (1gSat) 65 mg Chol., 0g Fiber, 30g Prot., 0g Carb, 140mg. Sod

Serve with Home-Seasoned Rice

Recipe found in All You magazine