Allison's Recipe Book

Vegetable Quiche Cups to Go

Ingredients for making Vegetable Quiche Cups to Go

• 1 package (10 ounces) frozen chopped spinach
• 3/4 cup shredded reduced-fat cheddar or Jack cheese
• 3/4 cup egg substitute
• 1/4 cup finely diced green bell pepper
• 1/4 cup finely diced onion
• 3 drops hot pepper sauce (optional)

Instructions for making Vegetable Quiche Cups to Go

Heat the oven to 350°F. Spray a 12-cup muffin pan with cooking spray. Place spinach in a microwaveable container and cook in the microwave on high power for 2 1/2 minutes. Drain excess liquid.

In a large bowl, combine spinach, cheese, egg substitute, bell pepper, onion, and pepper sauce, if using. Mix well. Divide mixture evenly among the muffin cups.

Bake at 350°F for 20 minutes, or until a tester inserted in the center comes out clean.

Makes 12 (2 per serving)

Cottage Cheese Muffins

Ingredients for making Cottage Cheese Muffins

All-purpose flour 1 1/2 cups
Baking powder 1/2 tsp
Baking soda 1/2 tsp
Salt 1/2 tsp
Margarine, softened 1/4 cup
Brown sugar, packed 3/4 cup
Large egg 1
Low-fat cottage cheese 1 cup
Skim milk 1/4 cup
Raisins or currants 1/2

Instructions for making Cottage Cheese Muffins

Combine first 4 ingredients in bowl. Stir. Set aside. Cream margarine and sugar in mixing bowl. Beat in egg. Add cottage cheese and milk. Beat to mix thoroughly. Stir in raisins. Add flour mixture. Stir just to moisten. Spray muffin cups with no-stick spray. Fill 3/4 full. Bake in 375 degree oven for about 20 minutes. Makes 12 medium muffins.

Reuben Sandwich

Ingredients for making a Reuben Sandwich

Rye Bread Slices 2
Prepared mustard 1 tsp
Thinly sliced corned beef
Sauerkraut, rinsed and drained
Process skim mozzarella cheese 1 slice
Margarine 1 1/2 tsp

Instructions for making a Reuben Sandwich

Spread 1 bread slice with mustard. Lay corned beef over top. Spread sauerkraut over corned beef followed by cheese and second bread slice. Spread both outsides of sandwich with margarine. Spray hot frying pan with non-stick cooking spray. Add sandwich. Brown both sides. Cut in half. Serves 1

Chicken Sandwich

Ingredients for making a Chicken Sandwich

Whole wheat bread slices 2
Margarine 1 1/2 tsp
Cooked chicken breast (skinned and boned) 2oz
Pepper, sprinkle
Lettuce leaves 2
Light salad dressing or mayonnaise 1 1/2 tsp

Instructions for making a Chicken Sandwich

Spread bread slices with margarine. On 1 slice layer chicken, pepper and lettuce. Spread second bread slice with salad dressing and place on lettuce. Cut in half. Serves 1.

Tuna Quiche

Ingredients for making Tuna Quiche

Egg white (large) 1
All-purpose flour 2 1/2 tbsp.
Evaporated skim milk 1 1/4 cups
Cayenne pepper 1/8 tsp.
Paprika 1/8 tsp.
Canned white tuna, water packed, drained 6 1/2 oz
Unbaked 9 inch pie shell 1
Grated low-fat farmers cheese 1 cup
Chopped green onion 2 tbsp.

Instructions for making Tuna Quiche

Beat egg white in a small bowl until frothy. Add flour. Beat until smooth. Mix in milk, cayenne pepper and paprika. Spread tuna in bottom of pie shell. Sprinkle with cheese and green onion. Pour milk mixture over top. Bake in 350 degrees oven for about 50 to 60 minutes until set. Remove from oven. Makes 8 appetizer servings.

Meatballs

Ingredients for making Meatballs

Lean ground beef 2 lbs.
Onion powder 1/2 tsp.
Water 1/2 cup
Dry bread crumbs 1/2 cup
Pepper 1/2 tsp.

Red Sauce

Tomato paste 5 1/2 oz.
Water 3/4 cup
Vinegar 4 1/2 tsp.
Liquid sweetener 1 1/2 tsp.
Worcestershire sauce 3/4 tsp.
Onion powder 1/4 tsp.

Instructions for making Meatballs

Mix first 5 ingredients in bowl. Shape into 1 inch balls. Arrange on backing sheet. Cook in 450°F oven about 15 minutes, until browned. Makes 80 meatballs.

Red Sauce: Place all 6 ingredients in small saucepan. Heat and stir until it boils. Pour over meatballs or serve separately as a dip. Makes 1 1/2cups.

Bacon Bagel Breakfast Sandwich

• 1 egg
• 1 tbs of heavy whipping cream
• 1 tsp of chopped cilantro
• 2 oz of diced red pepper
• salt and pepper to taste

• 1 bagel (toasted)
• 1 slice of cheese
• 1 slice of bacon (cooked and cut in half)
• 1 oz of Sriracha mayo

1. Using a circular tight lid tupperware container the size of a bagel, combine the egg, heavy whipping cream, chopped cilantro, red pepper, salt, and pepper. Place into the Hot Logic.
2. While the egg mixture is cooking, cook your bacon and toast your bagel using other kitchen appliances.
3. When the Hot Logic light turns red. Pull out the container and open the lid away from you. Be careful it will be hot. Open the container and place the cheese on the eggs, allowing the cheese to melt.
4. Build the sandwich by placing the egg on the bottom of the bagel, top it with the cooked bacon and finishing it off with the Sriracha mayo spread. Now enjoy!

Hotlogic

Ingredients needed for Cheesy Mac n Cheese

1 pound elbow macaroni
1 cup whole milk
2 12-ounce cans evaporated milk
3 eggs
1 cup butter, cut into small pieces
½ pound Colby cheese, grated
½ pound Monterey Jack cheese, grated
½ pound sharp Cheddar cheese, grated
1 pound Velveeta cheese, cut into small chunks
½ cup sour cream
Salt, to taste
1 TB white pepper
1 TB sugar
1 cup grated mild Cheddar cheese for the topping

Instructions for making Cheesy Mac n Cheese

Heat oven to 350° F. Prepare a deep sided 9×13 pan by coating with cooking spray. Set aside.
Bring a large pot of water to a boil. Add salt, and cook elbow macaroni according to package directions until tender. Drain and transfer the macaroni noodles to the baking pan.
While the macaroni is cooking, combine the milks and eggs in a large bowl. Whisk until thoroughly combined. Add the butter, cheeses, sour cream, salt, pepper, and sugar and stir to combine. Pour over the macaroni and stir to combine. Top with the grated mild Cheddar cheese.
Bake for 30 to 45 minutes or until the top is lightly golden brown

Serves 12-24

Ingredients:

3-4 Large whole wheat tortillas, or enough to cut out 12 small circles (I prefer LaTortilla brand)
1 cup Lean ground turkey, cooked (or lean ground beef or 1 cup Morning Star Meatless Crumbles™)
1/2 cup Salsa of choice (I used one with corn)
2 tsp Dry taco seasoning
1/2 cup Low fat refried beans
1/2 cup Low fat shredded mexican blend or 2% cheddar cheese
Optional Toppings: sliced black olives, shredded lettuce, low fat sour cream, chopped tomatoes

Directions:

Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray. Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap. Press each wrap circle into muffin tin using your fingers. (Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly. Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans. Stir until well combined.Scoop 1/8th cup of meat mixture into each wrap. Top with shredded cheese, (dividing evenly between each pizza), and olives if desired.Bake in pre-heated oven for 12-15 minutes, or until cheese is melted. Wait for mini Mexican pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease! Serve with a side of salsa, low fat sour cream, chopped tomatoes, and/or shredded lettuce if desired!

Ingredients:

1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese

Directions:

Mix all ingredients in a bowl and chill until ready to serve

Ingredients
•1 head cauliflower (or a 16 oz bag of frozen cauliflower)
•2 large eggs
•½-3/4 cup shredded cheddar cheese (I love cheese, so use closer to ¾ cup)
•¼ cup diced green onions
•½-1 cup bread crumbs (I usually need closer to 1 cup)
•½ tsp cayenne pepper (more of less to taste)
•salt
•olive oil
•light sour cream (optional)

Instructions
1.Cut cauliflower into florets and cook in boiling water until tender, about 10 minutes
2.Drain and mash the cauliflower while it is still warm
3.Stir cheese, eggs, green onions, bread crumbs, cayenne & salt to taste
4.Coat the bottom of a skillet with olive oil over medium-high heat
5.Form the cauliflower mixture into patties about 3 inches across
6.Cook until golden brown & set, about 3 minutes per side
7.Enjoy with some light sour cream!

Ingredients:
1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion

Directions:

1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.

2. Cover, and cook on low for 5 hours.

3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.

4. Garnish with green onion.

2 cups elbow pasta
1 teaspoon garlic
1 teaspoon butter
1/2 roasted red pepper
1/2 Kielbasa sausage
1 cup Ragu
1 teaspoon garlic salt

In a large pot, bring salted water to a boil and cook pasta until done, about 8 minutes. Drain.

Meanwhile, in a nonstick skillet, add the garlic and butter and saute for a 2 minutes, on medium heat. Cut up the roasted red pepper into bite sized pieces and add to the skillet. Add the sausage, stir, and let it saute until the pasta is done cooking.

Drain off the extra liquid, and put the sausage mixture into the drained pasta. Add the Ragu and garlic salt. Stir to combine thoroughly.