Hashbrown Frittata

Frittata

1 1/2 cups frozen O Brian hash browns

1/4 cup chopped onion 

3 to 4 slices of bacon, chopped

1/2 teaspoon salt

1/8 teaspoon black pepper 

4 large eggs 

4 large egg whites 

1/4 cup (1 ounce) cheddar or mozzarella cheese

Coat pie pan with cooking spray. Fry  potatoes, onion, and bacon for 8 minutes or until potatoes are golden brown. Remove from pan. Combine salt, pepper, eggs, and egg whites in a medium bowl, stirring with a whisk. Stir in potato mixture and cheese.

Pour  egg mixture into pie pan.  Bake at 350º, check after 20 minutes, or until eggs are set and fluffy.  Each oven bakes differently so time varies.

Quinoa Tabbouleh

2 cups water         
1 cup quinoa
1 pinch of salt
1 to 2 Tablespoons olive oil
juice from half a lemon
1/2 teas. salt
3 tomatoes or one 15 ounce can of tomatoes with basil, garlic and oregano
1 seeded cucumber diced
8 chopped green onions
2 carrots grated
sliced black olives

Directions

1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, salt, lemon juice, tomatoes, cucumber, green onions, olives, and carrots. Stir in cooled quinoa. Best when served cold.

Cauliflower Ranch Chips

by: Christi Silbaugh

1 cup grated parmesan cheese

1 cup grated raw cauliflower

1/2 tsp parsley

1/2 tsp basil

1/2 tsp dill

1/2 tsp chives

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp pepper

Preheat oven to 450 degrees. 

Add all ingredients to a bowl. Stir. Line a baking sheet or stone with parchment paper.

Place about 1 TBSP of mixture on prepared baking sheets, about 1 inch apart. 

Bake at 450 degrees for 5- 7 minutes.

Remove and turn cauliflower chips over. 

Bake for another 5 -7 minutes.

Chicken and wild rice casserole

Chicken and wild rice casserole

1 box Uncle Ben's Long Grain and Wild Rice

1 can cream of mushroom soup

2 cups cooked chicken or turkey, cubed

1 1/2 cups frozen vegetables

1/2 cup cream, half and half or milk

1 tablespoon butter

1/2 onion, diced

1/2 stalk celery, diced

salt

pepper

5 slices swiss cheese or whatever cheese you like

DIRECTIONS:

Cook box of rice according to packaged directions. In skillet, melt butter and saute’ onion and celery over medium heat until softened, about 5 minutes or until tender. Once cooked, spoon rice into large bowl. Add cream of mushroom soup, chicken, vegetables, cream, cooked onion and celery, and salt and pepper to the rice. Spread into a casserole dish. Top with cheese. Cover with foil and warm thoroughly at 300º for at least 30 minutes (and up to 60).If oven is too hot the rice will get tough. 

Orange Fluff Salad

Is it a salad or is it a dessert, you decide. All I know is one helping is not enough. 

Orange Fluff salad  

Ingredients

1 - .3 ozs pkg. sugar free orange jello

1 - 3 ozs. pkg. sugar free instant vanilla pudding

1 - 10 ozs. can mandarin oranges, drained

1 cup pineapple tidbits, drained (optional)

1 - 8 ozs. tub fat free frozen whipped topping, thawed

Directions Dissolve jello in 1 c. boiling water. Add 1/2 c. cold water; let /set in fridge for 20 minutes. With mixer or whisk, add dry vanilla pudding mix and beat until smooth. Fold in fruits and whipped topping (by hand). Refrigerate.