Christmas Morning Casserole

Ingredients

• 6 eggs, slightly beaten
• 1 C. cheddar cheese, shredded
• 1 tsp. dry mustard
• 1 pkg of Gimmie Lean (vegetarian sausage)
• 1 C. biscuit baking mix
• 2 C. milk
• 1 tsp. oregano

Directions

Mix all ingredients and pour into a 13x9 baking dish. Cover and refrigerate overnight. Bake uncovered in 350-degree oven for 1 hour.

Jalapeno Popper Quiche

Ingredients

• 1 (9 inch) pie shell, pre-baked
• 1/2 cup cream cheese, room temperature
• 3 jalapenos, diced (seed them is you prefer less heat)
• 1 cup skim milk
• 5 large eggs, lightly beaten
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon salt
• 1 jalapeno, sliced
• 1/2 cup cheddar cheese, grated

Directions

1. Spread the cream cheese over the bottom of the pie crust and sprinkle on the diced jalapenos.
2. Heat the milk and cream over medium heat until just before it boils, about 5 minutes and pour it into a large bowl.
3. Pour the eggs into the heated cream while stirring constantly.
4. Mix in the paprika and salt.
5. Pour the mixture into the pie plate and bake in a preheated 350F oven for 30 minutes.
6. Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 15 minutes.

Cowboy Casserole

** Looks Gross, Tastes Delicious!

Cowboy Casserole
adapted from a recipe at Taste of Home
1 1/2 pounds soy beef (or regular ground beef for the meat-eaters)
1 medium onion, chopped
3 cloves garlic, chopped
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 package of frozen hash brown patties (8 total- I got mine at Trader Joes), thawed

Directions:


In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat for a few minutes (or until no longer pink. Drain the mixture if using real beef) and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Pour the hamburger mixture in and then place the hash browns on top. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

Crustless Leek, Greens, and Herb Quiche

• 2 Tbs. fine dry breadcrumbs
• 2 small leeks, white and light green parts halved and sliced 1/2-inch thick
• 2 cups chopped Swiss chard, kale, collard greens, or mustard greens
• 4 egg whites
• 3 whole eggs, beaten
• 1/4 cup low-fat milk
• 1/8 tsp. nutmeg
• 1 Tbs. chopped fresh tarragon
• 1 tsp. chopped fresh basil
• 2 oz. soft goat cheese

DIRECTIONS

1. Preheat oven to 425°F. Coat bottom and sides of 9-inch glass pie dish with olive oil cooking spray. Scatter breadcrumbs over bottom of pie dish.
2. Bring 4 cups salted water to a boil in large pot. Add leeks; boil 3 minutes. Remove pot from heat, add Swiss chard, and let stand 30 to 45 seconds, or until greens are wilted. Drain, rinse with cold water, and drain again, squeezing out excess water with hands. Set aside.
3. Whisk egg whites until frothy. Whisk in eggs. Whisk in milk and nutmeg; season with salt and pepper, if desired. Whisk in tarragon and basil.
4. Scatter leeks and Swiss chard over breadcrumbs in prepared pie dish. Dot cheese on top. Pour egg mixture into pie pan. Bake 20 to 25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving.

Serves: 4

Serving: 1 wedge

Calories: 159

Fat: 7g

Protein: 13g

Carbs: 11g

*** (Star-rating out of 5) from the not-a-huge-goat-cheese-fan husband

**** (Star-rating out of 5) from me, who is a fan of the goat cheese

I made this for lunch for myself, knowing the husband probably wouldn't enjoy the goat cheese, however, after smelling it come out of the oven he actually asked if he could pack a piece for his lunch the next day. The verdict was favorable. He states he would eat it again, but did admit to dumping hot sauce over the top of it. I snuck some on mine the following day at lunch and have to admit, it did add a nice zing!