individual spinach quiche cups

My rosary mom's group came over a couple weeks ago.  I wanted to make something that was yummy and healthy.  Found this recipe, make a few tweaks, and here it is!

Ingredients
1 tbsp olive oil
1/2 cup onion, chopped
2 - 10 ounce packages frozen spinach, thawed
3/4 cup egg substitute (or 4 additional eggs)
4 eggs
1/2 cup red bell pepper, chopped
salt and pepper
dash nutmeg

1. Preheat oven to 350 degrees.
2. Heat oil in pan over medium.  
3. Add onions and cook until clear.
4. While onions are cooking, wring out moisture from spinach.
5. Add spinach and cook a couple of minutes, until heated through.  Season with salt, pepper and nutmeg.
6. Line muffin tray with baking cups.  Spray cups with cooking spray.
7. Allow spinach mixture to cool a bit, and wring out again (you don't want soggy quiche).
8. Combine egg substitute, egg, peppers, spinach and onions in bowl.
9. Divide evenly in baking cups.  Should make 12 quiches.
10. Bake for 20 minutes or until knife inserted comes out clean.
11. Serve warm or cool, or freeze for later use.

Sloppy Joes

I love sloppy joes!  This one is super easy, and I often double this dish so we have some ready to go in the freezer for a quick dinner!  I personally don't like it with bell pepper, but feels free to add a half.

Ingredients
1 tbsp oil
1 medium onion, chopped
2 garlic cloves, minced
salt and pepper
1 lb ground beef
1 can (15 ounces) tomato sauce
1/4 cup ketchup
1 tbsp Worcestershire sauce
4 hamburger buns, split and toasted

1. In a large skillet, heat oil over medium high.  Add onion and garlic, and season with salt and pepper.
2. Cook 5-7 minutes, or until they are softened.
3. Add beef and cook until meat is no longer pink, 6 to 8 minutes.
4. Stir in tomato sauce, ketchup and Worcestershire sauce.  
5. Simmer until thickened, stirring occasionally, 6 to 8 minutes.
6. Season with additional salt and pepper, if desired.  
7. Spoon onto buns and serve with pickles.

Chicken Pot Pie

A staple in our house is chicken pot pie. I guess you could say it is my "signature" dish. It is what I make to bring people when they are sick, have a baby, or just need a meal. I usually have one in the freezer ready to go (since making 2 is about as easy as making one). It has converted those who don't like pot pie, and can be easily modified to include other meats (like turkey) and other veggies you have on hand. I serve it with cranberry sauce to make it a meal.

Ingredients

1 package refrigerated pie crusts

1/4 cup butter

1/2 small onion, chopped

1 stalk celery, chopped

2 carrots, chopped

1/3 cup flour

3/4 tsp salt

1/4 tsp pepper

1 1/2 cups chicken broth

1/2 cups milk

1 1/2 cups cooked chicken, chopped (or 2 chicken breasts, cooked and chopped)

1 potato, cooked and chopped (I just boiled a potato)

1/2 cup frozen peas

(instead of using potato and peas, add 1 1/2 cups frozen veggie mix)

1 egg, beaten

1 tsp water

1. Preheat oven to 425 degrees F.
2. Place one pie crust in bottom of pan
3. In medium saucepan, melt butter over medium. Add onions, celery and carrots and cooked until all are tender.
4. Stir in flour, salt and pepper. Cook 1 minute until flour is cooked.
5. Remove from heat and add milk and broth.
6. Return to heat. Heat and stir constantly until boiling. Cook for 1 minute then remove from heat.
7. Place chicken, potato, and peas in pie crust. Cover with sauce.
8. Flute or press edges with fork and cut slits into crust.
9. Mix egg and water and brush crust. Bake for 30-40 minutes until crust is golden brown.

If you wish to freeze, stop at step 8 and cover with foil. Defrost in fridge until ready to cook. Then brush with egg mixture and bake. You can use a disposable foil pan and cover with foil. Remember to note on the foil what is in it!