Ham and Cheese Quiche

 1 Tbsp. butter

1/2 onion, minced

2 tsp. garlic, minced

4 eggs

1 cup half and half

salt & pepper to taste

1 cup shredded Swiss cheese, divided

1 cup shredded cheddar cheese, divided

2 cups cooked ham, diced

1 9-inch deep dish frozen pie crust, thawed

Parsley for garnish

Preheat oven to 350°.

In a saucepan over medium heat, cook butter and onion until onion is clear.  Add garlic and sauté for 1 more minute and remove from heat.

In a large mixing bowl, whisk together eggs, half and half, salt and pepper.  Fold in 3/4 cup Swiss cheese and 3/4 cup cheddar cheese, ham and sautéd onion.  Pour into thawed pie crust and place on a baking sheet.

Top with remaining cheese and bake for 40-45 minutes or until set and crust is golden brown.  Garnish with fresh parsley.

Tartar Sauce

Mayo (can substitute plain Greek yogurt)

Sour cream

Lime juice

Sugar

Salt

Pepper

Dill weed spice

Combine equal amounts of mayo and sour cream.  Add a splash of lime juice and season with sugar, salt, pepper and dill weed spices to taste.  Mix well and serve cold.

Summer Salad

1 rotisserie chicken, chopped

1 container of grape tomatoes, halved

1 package of penne pasta (cooked al dente)

1-2 cups of toasted pine nuts (toast in a pan until browned)

1 package of crumbled feta

1 container of baby spinach leaves from Costco (comes in the tub)

Dressing Ingredients

3 Tbsp or 1 package of Hidden Valley buttermilk ranch

1 cup of mayo

1 cup of buttermilk

1/2 a jar of pesto from Costco

Whisk together the dressing ingredients. 

Place cool pasta and chicken in a large bowl, pour enough dressing over the top and refrigerate overnight or for a few hours. 

Before serving, add the rest of the ingredients and more dressing if desired.

Toss and serve chilled!

Homemade Soap Bubbles

SMALL  QUANTITY:

1 cup warm water

2 Tbsp. Dawn dish soap

1 Tbsp. glycerin

1 tsp. white sugar

LARGE QUANTITY:

1 gallon warm water

2 cups Dawn dish soap

1 cup glycerin

1/3 cup white sugar

Gently stir all ingredients together in a large container.

Create bubble wands by shaping wire hangers into a large circle.  Wrap the circle with strips of fabric to help hold the solution. Dip in solution.

Baked Brownie Bites

1/2 cup almond milk (or any milk)

2 eggs

1 ripe banana

3/4 cup oats

1 scoop vanilla protein powder

1 Tbsp. raw honey

3 Tbsp. cocoa powder

1 tsp. baking soda

1/4 tsp. salt

Chocolate chips

Preheat oven to 350° and grease a muffin tin.

Add all ingredients to blender (except chocolate chips) and blend until fully combined.  Pour batter into muffin tin and top with chocolate chips.  Bake for 15 minutes.

Makes 12 muffins.  1 muffin is ~55 calories.

Print recipe HERE.

Zucchini Nachos

3 large zucchini, sliced into ½ inch rounds

Olive oil

1 tsp cumin

¼ tsp chili powder

¼ tsp paprika

Salt & pepper to taste

1 ½ cup chicken, cooked & shredded

1 cup cheese

½ cup red onion, diced

1 avocado, cubed

Pico de Gallo

Pickled jalapeños

Preheat oven to 400°.  Place sliced zucchini on a large baking sheet in a single layer.  Toss with olive oil and spices.  Bake until slightly tender, about 5 minutes.

Remove from oven and top with chicken, cheese and onion.  Bake until cheese is melted and chicken is warmed through, about 10 more minutes.

Top zucchini nachos with avocado, pico and jalapeños.

Print recipe HERE.

Herb and Mustard Au Gratin Potatoes

 1/4 cup olive oil

1 Tbsp red wine vinegar

1 Tbsp Dijon mustard

1 tsp. oregano

1 tsp. thyme

1 tsp. garlic, minced

1/4 cup grated Parmesan cheese

4 medium Yukon potatoes, thinly sliced

Salt & pepper to taste

Preheat oven to 400°.  Grease a 9x13 pan and seat aside.

In a large bowl combine all ingredients and toss to coat well.  Spread in pan and cover with foil.  Bake for 30 minutes.  remove foil and bake for 20-25 more minutes or until tender and golden.

Serves 6.

Print recipe HERE.