Zucchini Fries

Looking for a healthy alternative to french fries?  Try this!  I found it in Family Circle magazine.

Zucchini Fries

2 medium zucchini
2 beaten egg whites (I used liquid egg whites)
1 c. panko crumbs

Cut zucchini in french fry sizes.  Toss the zucchini in egg whites and coat them with the panko crumbs.

Roast them on a sheet pan at 450 degrees for 25-30 minutes, depending on size, turning once.

Season with salt and pepper.

Beef Stir Fry

Here is another beef stir fry recipe.  I just made this up/threw it together tonight and it turned out really good, so wanted to get it down so I wouldn't forget.  Measurements aren't exact.  Like I said--wing it.

Beef Stir Fry

1 lb. flank steak
bag of frozen stir fry veggies

marinade
1/4 c. olive oil
2 T. soy sauce
2 T. brown sugar
1/4 t. ground ginger
1/4 t. garlic salt
1/4 t. pepper

extras when cooking
1 T. minced garlic
ground ginger
1 T. soy sauce

Mix the marinade ingredients and put it in a baggie with the flank steak.  Rub it all around and let it sit in the fridge for a few hours.

When ready to start cooking, slice the marinaded flank steak in thin strips, against the grain.

Add 1-2 T. veg oil to a hot wok.  Add the flank steak slices and cook until about half-cooked through. Add the veggies and the leftover marinade from the baggie.  Also add 1 T. minced garlic, another shake or 2 of ground ginger and 1 T. of soy sauce.

Saute until meat is done and veggies are hot but crisp.  Tip:  Cook on high for a really hot wok to keep your veggies crisp but done.

Serve over fried rice or white rice.

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lb = pound
T = tablespoon
t = teaspoon

Slow cooker Crustless Spinach and Mushroom Quiche

I found this recipe in Better Homes and Garden and made it for Easter Breakfast at church so I wouldn't have to worry about cooking a casserole in the oven during church service.  I used Easter breakfast attendees as my guinea pigs.  Will definitely do this one again.

Slow Cooker Crustless Spinach and Mushroom Quiche

10 oz. package of frozen chopped spinach, thawed and well drained, squeezed dry
4 slices of cooked bacon, chopped
1 T. olive oil
2 c. roughly chopped portobello mushrooms (I would actually add more like 3 c. next time)
1/2 c. chopped red pepper (here again, I would add more like 1 c. next time)
1 1/2 c. shredded swiss cheese (6 oz)
8 eggs
2 c. half-and-half
2 T. fresh chives or 1 T. dried chives
1/2 t. salt
1/4 t. pepper
1/2 c. bisquick mix

Line the slow cooker with a disposable slow cooker liner and spray with cooking spray.  (I did this, but really don't think it is necessary.  You could spray the crockpot instead.  The only advantage I see is that you can lift it out of the crock pot and then service the quiche on a platter for better presentation.)

In a skillet, heat oil and saute mushrooms and pepper.  Remove from heat and add the spinach and cheese.

In a bowl, combine eggs, half-and-half, chives, salt, and pepper.  Combine egg mix and spinach mix. Gently fold in the bisquick.  Pour it all in the slow cooker and sprinkle with bacon.

Cover and cook on low for 4-5 hours until a knife inserted in center comes out clean.  Turn off cooker and let it rest for 15 minutes before serving.


Make ahead the night before tip:  If you have to get up in the middle of the night to start the slow cooker like I did, put the combined egg/spinach mix in a sealed container in the fridge.  Measure out your bisquick so it is ready to go and put the bacon in a container or baggie so it is ready.   Prepare the slow cooker with spray and liner, if desired.

When you get up in the middle of the night, fold the bisquick into the egg/spinach mix, pour it all in the slow cooker, sprinkle on the bacon, turn on the slow cooker, and go back to bed!  It will only take about 5 minutes so you won't be up too long.

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oz = ounce
c = cup
T = tablespoon
t = teaspoon

French Toast Bake

This is a fan favorite and is often requested when we get together with friends or family for brunch.  Kids love it!  I like it too--not only because it tastes good, but because it has to be made the night ahead of time--less to do in the morning!

French Toast Bake

1 stick butter
just under 1 c. brown sugar
1 t. cinnamon
1 loaf of sandwich bread, I use white but you can use wheat, too.
10 eggs
1 c. milk

Melt butter in a sauce pan.  Add the brown sugar and cinnamon and cook until brown sugar is blended into more of a syrup.   Pour it into a 9x13 pan.

Put 3 layers of bread in pan (6 stacks of 3 slices).

Beat eggs with milk and pour mixture over the bread slices so all are wet.  Cover and refridgerate overnight.

Bake at 350 degrees for 30 minutes or so, uncovered.

Cut around the edges to loosen from pan.  Flip on a platter or sheet pan.  Do not let the pan cool before flipping.  The syrup on the bottom with harden as it cools and it won't come out of the pan.  If this happens, warm it back up in the oven so it comes loose.

Serve with syrup if desired, but I never have.  It's very sweet as it is.

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c = cup
t = teaspoon

Baked Oatmeal Breakfast

This has made it our family Easter brunch two years in a row, so I guess it's time to get it down here and save it!

Baked Oatmeal Breakfast

1 1/2 c. rolled oats
1/2 c. shaved almonds, lightly toasted
1/4 c. unsweetened coconut flakes
1/4 t. salt
1 t. ground cardamom
1/4 t. cinnamon
2 c. raspberries (fresh or frozen will work)
2 c. coconut milk beverage
1/2 c. maple syrup
3 T. coconut oil, melted
1 egg
1 t. vanilla

Grease a baking dish, approx 12" x 7".

Put the raspberries in the bottom of the dish.

In a bowl, combine the oats, nuts coconut flakes, salt, cardamom, and cinnamon.  Spread the dry ingredients over the raspberries.

Combine the milk, melted coconut oil, syrup, vanilla and egg.  Pour over the dry ingredient layer.  Do NOT mix it in, but push down the oat mixture so it is completel submerged in the liquid.

Bake for 40-45 minutes until raspberries have started bubbling around the edges and the oats start to brown.