Mushroom Sausage Quiche

One of my all-time favorites. I make it all the time - usually the night before.

Ingredients:
1 pre-made pie crust
4 eggs
1 cup cream (the thicker the creamier, the thinner the lower calories. I tend to do 1/2 cup cream, 1/2 cup milk)
1/2  (16 oz) package sausage
1 cup mushrooms (fresh)
1/2 onion, chopped
1 cup swiss cheese (I also like to add a little cheddar to cut through the swiss flavor)
1/4 tsp salt
1/4 tsp pepper
1/2 tsp nutmeg
1 tsp chives (fresh is best, or freeze dried)
1 tbsp oil


Directions
Heat oven to 350* 
Heat large skillet over medium heat. Add sausage, crumbled up. Cook until no longer pink.
In a separate large skillet, heat oil over medium heat. Add onion, and cook for 3 minutes. Add mushrooms, and cook until well sauteed.
Stir in cooked sausage, cook for 3 more minutes, mixing ingredients together.

Spread sausage mixture into prepared pie crust.

In a bowl, combine eggs, and cream, whisking until combined. Stir in cheese, salt, pepper, nutmeg and chives.
Pour egg mixture over sausage mixture.
Cook for 40 minutes.

Enjoy!

Killer hotdish

This is comfort food at it's finest. It's one of my husband's favorite meals, and the recipe makes enough for plenty of leftovers.

"Killer hotdish"

Ingredients:
4 boneless chicken breasts
2 (10.75 oz) cans cream of chicken soup
42 oz chicken broth
1/2 cup butter - sliced (you can definitely cut this down - I actually only use about 2 tbsp)
2 cans sliced mushrooms
Egg noodles

Directions:
Place uncooked chicken at bottom of crockpot.
Top with cream of chicken, chicken broth and butter.
Cook on low ~8 hours
Take out chicken and put on plate - use two forks to pull apart until you have a plate full of pulled chicken.
Put chicken back in crock pot.
Add mushrooms and egg noodles. Cook until noodles are done (~30 minutes).
Spoon into bowl and serve!

Panang Curry

I love panang curry. This recipe is really easy and really, really delicious. The preparation (and finding some of the ingredients) is what takes the longest.

Panang Curry ingredients

 Ingredients:
2 tbsp oil
2 tbsp chopped garlic
1 tsp chopped ginger
1 oz Panang Curry Paste (more or less depending on how spicy you like it - I use about 1.5 oz and its mildly spicy)
2 cans coconut milk (I use one regular, one reduced fat)
1 tbsp palm sugar (can use brown sugar)
1 tbsp reduced sodium soy sauce
1.5 tbsp lime juice (fresh is best - its about 1/2 lg lime)
1/4 cup cashews (unsalted is best, but salted is fine if that's all you have)
1 cup chopped white mushrooms
1 cup chopped onion (white is best, yellow is fine)
6 Thai basil leaves (for recipe - then top finished meal with more)
1 cup broccoli florets
1 cup sliced red pepper
10 snap peas
Meat of choice, or tofu. I use chicken.
Jasmine rice

Panang Curry simmering

Directions:
Cook meat, set aside.
Heat oil in wok over medium heat.
Add garlic and ginger and let cook until light brown
Stir in curry paste
Whisk in coconut milk, grated palm sugar, soy sauce and lime juice.
Add mushrooms, onion, red pepper, snap peas, tofu if using instead of meat, and basil leaves. Cook until soft. During last ~5 minutes of cooking, add broccoli - do not add sooner or it gets soggy.

Serve over jasmine rice, with more thai basil leaves as garnish.

Finished product - delicious homemade Panang Curry!

Pesto Brussel Sprouts

Pesto Brussel Sprouts
One of my very favorite side dishes - from a Publix recipe, but a bit altered. If you love pesto and feta, this is a must-cook.

Ingredients

• 1 1/4 lb Brussel Sprouts, halved or quartered, depending on the size
• 4 cloves Fresh Garlic, finely chopped (I sometimes use a bit more, but I love garlic)
• 1/4 cup basil pesto (most recently I used Trader Joe's Pesto alla Genovese)
• 1/2 cup crumbled feta
• 2 tbsp extra virgin olive oil

Directions

1. Clean and quarter sprouts, chop garlic.
2. Combine brussel sprouts, garlic and pesto in a bowl and mix until sprouts are evenly coated.
3. Heat oil in sauté pan. Add sprouts and cook until tender, 8-10 minutes.
4. Remove from heat. Top with cheese and serve.

CALORIES (per 1/4 recipe) 220kcal; FAT 16g; CHOL 15mg; SODIUM 400mg; CARB 14g; FIBER 5g; PROTEIN 8g; VIT A 25%; VIT C 160%; CALC 15%; IRON 10%