Quiche and Savory Pies: Basic Quiche by Shelly

4 eggs2 cups half-and-half cream1/8 teaspoon salt1/4 teaspoon white pepper1/8 teaspoon ground nutmeg4 ounces Jarlsberg cheese, shredded2 ounces mozzarella cheese, shredded1 (9 inch) unbaked pie shellPreheat oven to 425 degrees F (220 degrees C). In a large bowl, whisk together eggs and half-and-half. Season with salt, white pepper and nutmeg. Place shredded Jarlsberg and mozzarella in the pie shell. Pour egg mixture over cheese. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving. Amount Per Serving  Calories: 401 | Total Fat: 29.3g | Cholesterol: 194mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 401

Total Fat: 29.3gCholesterol: 194mgSodium: 379mgTotal Carbs: 18.8g    Dietary Fiber: 1.1gProtein: 15.8g VIEW DETAILED NUTRITION
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Meatloaf Recipes: Hearty Meatball Sandwich

1 1/2 pounds lean ground beef1/3 cup Italian seasoned bread crumbs1/2 small onion, chopped1 teaspoon salt1/2 cup shredded mozzarella cheese, divided1 tablespoon cracked black pepper1 teaspoon garlic powder1/2 cup marinara sauce3 hoagie rolls, split lengthwisePreheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the ground beef, bread crumbs, onion, salt and pepper, garlic powder, and half of the mozzarella cheese. Form the mixture into a log, and place it into an 8x8 inch baking dish. Bake for 50 minutes in the preheated oven, or until the center is no longer pink. Let stand for 5 minutes, then slice into 1/2 inch slices. Place a few slices onto each hoagie roll, cover with marinara sauce, and sprinkle remaining mozzarella cheese over. Wrap each sandwich with aluminum foil, and return to the oven for 15 minutes, until bread is lightly toasted and cheese is melted. Let stand 15 minutes before eating. Each sandwich serves 2. Amount Per Serving  Calories: 491 | Total Fat: 21.5g | Cholesterol: 75mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 491

Total Fat: 21.5gCholesterol: 75mgSodium: 1069mgTotal Carbs: 43.1g    Dietary Fiber: 3gProtein: 29.3g VIEW DETAILED NUTRITION
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Stuffed Peppers: Quick and Easy Stuffed Peppers

2 large red bell peppers, halved and seeded1 (8 ounce) can stewed tomatoes, with liquid1/3 cup quick-cooking brown rice2 tablespoons hot water2 green onions, thinly sliced1/2 cup frozen corn kernels, thawed and drained1/2 (15 ounce) can kidney beans, drained and rinsed1/4 teaspoon crushed red pepper flakes1/2 cup shredded mozzarella cheese1 tablespoon grated Parmesan cheeseArrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender. In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked. Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through. Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving. Amount Per Serving  Calories: 179 | Total Fat: 4.4g | Cholesterol: 12mg Powered by ESHA Nutrient Database

Quick and Easy Stuffed Peppers

Servings Per Recipe: 4

Amount Per Serving

Calories: 179

Total Fat: 4.4gCholesterol: 12mgSodium: 352mgTotal Carbs: 27.6g    Dietary Fiber: 6.6gProtein: 9.2g VIEW DETAILED NUTRITION
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Main Dish Fish and Shellfish: Monkfish Provincial

salt and pepper to tasteCajun seasoning to taste1/2 cup all-purpose flour1 1/2 pounds monkfish fillets, roughly chopped2 tablespoons olive oil1/4 cup butter3 cloves garlic, minced1 large tomato, diced1 (8 ounce) package sliced fresh mushrooms1/4 cup dry white wine1 tablespoon chopped fresh parsleyIn a resealable plastic bag, mix the salt, pepper, Cajun seasoning, and flour. Place the monkfish in the bag, seal, and shake to lightly coat. Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet, and cook for about 3 minutes. Mix in the garlic, tomato, and mushrooms, and continue cooking 3 minutes. Mix in the wine and parsley. Continue to cook and stir 2 minutes, or until the monkfish flakes easily with a fork. Amount Per Serving  Calories: 385 | Total Fat: 21.3g | Cholesterol: 73mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 385

Total Fat: 21.3gCholesterol: 73mgSodium: 294mgTotal Carbs: 16.8g    Dietary Fiber: 1.6gProtein: 28.7g VIEW DETAILED NUTRITION
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Burgers: Travis's Turkey Burgers with a Bite

1 pound ground turkey1 (1.1 oz) package dry mesquite flavored seasoning mix1 fresh jalapeno pepper, seeded and choppedPreheat an outdoor grill for high heat and lightly oil grate. In medium bowl, mix together ground turkey, dry mesquite flavored seasoning mix and jalapeno pepper. Form the mixture into 3 thin, flat patties. Cook patties on the prepared grill 5 minutes per side, or to desired doneness. Amount Per Serving  Calories: 228 | Total Fat: 12.5g | Cholesterol: 119mg Powered by ESHA Nutrient Database

Travis's Turkey Burgers with a Bite

Servings Per Recipe: 3

Amount Per Serving

Calories: 228

Total Fat: 12.5gCholesterol: 119mgSodium: 448mgTotal Carbs: 0.6g    Dietary Fiber: 0.2gProtein: 26.5g VIEW DETAILED NUTRITION
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Tacos, Burritos, and Enchiladas: Pineapple Enchiladas

1 (20 ounce) can crushed pineapple1/4 cup sour cream2 cups shredded Cheddar cheese, divided1 (10 ounce) can enchilada sauce, divided6 (8 inch) flour tortillasPreheat oven to 375 degrees F (190 degrees C). In a medium bowl combine pineapple, sour cream and 1 cup cheese. Pour 1/4 cup enchilada sauce in the bottom of a 9 x 13 inch baking dish. Fill tortillas with pineapple mixture, roll and place in baking dish. Pour on remaining enchilada sauce and sprinkle with remaining cheese. Bake, covered, in preheated oven for 30 minutes. Amount Per Serving  Calories: 537 | Total Fat: 28.7g | Cholesterol: 73mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 537

Total Fat: 28.7gCholesterol: 73mgSodium: 577mgTotal Carbs: 53.6g    Dietary Fiber: 3.3gProtein: 17.8g VIEW DETAILED NUTRITION
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Steaks and Chops: Seared Ahi Tuna with Watercress, Chile, and Ginger Salad

1 tablespoon minced fresh ginger3 tablespoons lime juice4 teaspoons fish sauce2 teaspoons white sugarsalt and pepper to taste1/4 cup olive oil1 clove garlic, minced1 teaspoon grated lime zest1/2 fresh red chile pepper, seeded and minced1 bunch cilantro, stems and leaves separated2 (8 ounce) tuna steaks1 bunch watercress, trimmed12 cherry tomatoes, halved1/2 fresh red chile pepper, cut into matchsticksWhisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature. Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness. Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad. Amount Per Serving  Calories: 565 | Total Fat: 29.9g | Cholesterol: 102mg Powered by ESHA Nutrient Database

Seared Ahi Tuna with Watercress, Chile, and Ginger Salad

Servings Per Recipe: 2

Amount Per Serving

Calories: 565

Total Fat: 29.9gCholesterol: 102mgSodium: 1083mgTotal Carbs: 17g    Dietary Fiber: 3.2gProtein: 58.4g VIEW DETAILED NUTRITION
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Slow Cooker Main Dishes: Slow Cooker Chicken Creole

4 skinless, boneless chicken breast halvessalt and pepper to tasteCreole-style seasoning to taste1 (14.5 ounce) can stewed tomatoes, with liquid1 stalk celery, diced1 green bell pepper, diced3 cloves garlic, minced1 onion, diced1 (4 ounce) can mushrooms, drained1 fresh jalapeno pepper, seeded and choppedPlace chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper. Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours. Amount Per Serving  Calories: 189 | Total Fat: 1.9g | Cholesterol: 68mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 189

Total Fat: 1.9gCholesterol: 68mgSodium: 431mgTotal Carbs: 13.8g    Dietary Fiber: 2.7gProtein: 29.6g VIEW DETAILED NUTRITION
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Pizza Recipes: Fruit Pizza II

1 (18 ounce) package refrigerated sugar cookie dough1 (8 ounce) package cream cheese, softened1 (8 ounce) container frozen whipped topping, thawed2 cups sliced fresh strawberries1/2 cup white sugar1 pinch salt1 tablespoon cornstarch1/2 cup orange juice2 tablespoons lemon juice1/4 cup water1/2 teaspoon orange zestPreheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool. In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit. Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit. In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve. Amount Per Serving  Calories: 535 | Total Fat: 30g | Cholesterol: 49mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 535

Total Fat: 30gCholesterol: 49mgSodium: 405mgTotal Carbs: 62.9g    Dietary Fiber: 1.3gProtein: 5.5g VIEW DETAILED NUTRITION
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Deep Fried: Fried Frog's Legs

24 frog's legs, skin removed1 (4 ounce) packet saltine crackers, crushed1 cup all-purpose flour1/2 cup cornmeal1 teaspoon minced onion2 teaspoons salt1 tablespoon ground black pepper2 eggs1/2 cup milk2 cups vegetable oil for frying1 cup peanut oil for fryingRinse the frog's legs and pat dry; set aside. In a large resealable bag, combine the saltine cracker crumbs, flour, cornmeal, onion, salt and pepper. Shake to mix. In a shallow bowl, whisk together eggs and milk. Heat the vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep. Dip the frog's legs into the milk and egg, then dip into the cracker mixture until evenly coated. Carefully place them in the hot oil. Cook until golden brown on each side, about 5 minutes per side. If the legs start to brown too quickly, reduce the heat to medium. Drain on paper towels before serving. Amount Per Serving  Calories: 413 | Total Fat: 16.3g | Cholesterol: 116mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 413

Total Fat: 16.3gCholesterol: 116mgSodium: 1102mgTotal Carbs: 42.9g    Dietary Fiber: 2gProtein: 22.2g VIEW DETAILED NUTRITION
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Meatless Main Dishes: Cabin Dinner

1/4 cup vegetable oil4 cloves garlic, chopped1 yellow onion, diced1 red bell pepper, chopped2 teaspoons chopped parsley1 tablespoon chili powder2 teaspoons ground cumin2 teaspoons paprika2 teaspoons ground turmericsalt and pepper to taste1 1/2 (16 ounce) cans kidney beans, drained with liquid reserved2 tablespoons tomato pastehot sauce to tasteHeat oil in a Dutch oven over medium heat. Saute garlic, onion, bell pepper, parsley, chili powder, cumin, paprika, turmeric, salt and pepper, until onions are tender. Stir in kidney beans and some of the reserved liquid until desired consistency. Stir in tomato paste and hot sauce. Reduce heat to low, cover and simmer for an hour, stirring occasionally. Add more bean liquid and/or water if necessary so that beans don't dry out. Amount Per Serving  Calories: 258 | Total Fat: 10.6g | Cholesterol: 3mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 258

Total Fat: 10.6gCholesterol: 3mgSodium: 498mgTotal Carbs: 34g    Dietary Fiber: 7.1gProtein: 7.2g VIEW DETAILED NUTRITION
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Sandwiches: Turkey Wraps

1 (8 ounce) package cream cheese with chives2 tablespoons Dijon mustard6 (8 inch) whole wheat tortillas1 1/2 cups finely shredded iceberg lettuce12 slices thinly sliced deli turkey3/4 cup shredded Swiss cheese1 large tomato, seeded and diced1 large avocado, sliced6 slices bacon, cooked and crumbledMix together the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas. Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with tomato, avocado slices, and crumbled bacon. Roll each tortilla up tightly, and cut in half across the middle with a slightly diagonal cut. Amount Per Serving  Calories: 457 | Total Fat: 28g | Cholesterol: 78mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 457

Total Fat: 28gCholesterol: 78mgSodium: 1438mgTotal Carbs: 37.1g    Dietary Fiber: 6.2gProtein: 24.2g VIEW DETAILED NUTRITION
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