Broccoli and Cheddar Quiche

Ingredients

  • 1 pie crust, 9-inch, refrigerated (or make your own!)
  • 2 tsp olive oil
  • 1 1/4 cups part-skim ricotta cheese
  • 1 cup shredded cheddar cheese
  • 1 large egg
  • 2 large egg whites
  • 1 Tbsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1/2 tsp table salt, or more to taste
  • 1/4 tsp black pepper
  • 10 oz frozen chopped broccoli, thawed and well-drained
  • 1 Tbsp grated Parmesan cheese

Instructions

  1. Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use.
  2. In a large bowl, add ricotta cheese, cheddar cheese, egg, egg whites, mustard, onion powder, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.
  3. Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving.

This recipe actually a Weight Watchers Recipe!

Spinach and Cheese Egg Souffles

Ingredients

  • 1 tube Pillsbury butter flake crescent rolls
  • 6 eggs (keep one aside for brushing the tops of the crescent rolls)
  • 1/4 cup milk
  • 1/4 cup shredded sharp cheddar cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 1 tablespoon plus 1/4 cup Parmesan cheese
  • 3 tablespoons finely chopped fresh spinach
  • 4 slices of bacon, cooked and crumbled
  • 1/4 teaspoon salt

 

Directions

  1. Preheat the oven to 375 degrees.
  2. In a small microwaveable bowl, combine 5 eggs, milk, cheddar cheese, monterey jack cheese, 1 TBS parmesan cheese, spinach, bacon and salt. Mix well. Microwave this mixture for 30 seconds. Stir the mixture, then continue to microwave it in 20 second intervals about 4-5 times. The mixture will get slightly thickened. It will still be very runny and uncooked, but the fact that it is just a tiny bit thicker will help hold up the crescent roll dough when you fold it over the top.
  3. Unroll the crescent roll dough and separate it into four rectangles. Press the perforated triangles together to make rectangles. Roll out each rectangle until it is in about a 6×6 square.
  4. Spray four souffle dishes (about 4-5 inches in diameter) with cooking spray. A extra large muffin pan should work too. Lay a rolled out crescent roll in each dish, with the edges hanging over the sides. Pour 1/3 cup egg mixture on top of each crescent roll dough.
  5. Sprinkle the 1/4 cup of Parmesan cheese on top of the egg mixture, diving the cheese between the 4 ramekins. Fold the crescent roll dough overtop the egg mixture.
  6. Take the remaining egg and beat it in a small dish. Brush the egg on top of the crescent roll dough.
  7. Bake at 375 for 20 minutes, or until browned on top.

I got this amazing recipe from Made from Pinterest

 

Loaded Chicken and Potato Skillet

This recipe is similar to the Loaded Baked Potato Casserole recipe we’ve already made but it doesn’t require you to turn on your oven. Always a plus in the hot summer months!

Loaded Chicken and Potato Skillet

Ingredients

  • 3 medium potatoes, peeled & cubed
  • 4 strips of bacon, cooked & crumbled
  • 2 chicken breasts, cubed
  • 1 tbsp. olive oil
  • 1 tsp onion powder
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • Season Salt
  • salt & pepper
  • 2 cups cheddar, shredded
  • Optional Toppings
    • sour cream
    • green onions

Directions

  1. While bacon cooks, peel and cube potatoes. Boil on stove and remove from heat when cooked {soft & mushy}.
  2. In a large skillet, cook chicken until brown on both sides and no more pink inside.  Remove from heat & cut into cubes.
  3. In the same skillet, heat olive oil and add peppers.
  4. Add potatoes to the pepper mix, sprinkle with season salt and onion powder and cook for another 3-5 minutes.
  5. Add chicken, salt and pepper, bacon, and cheese.
  6. Cover the skillet with a lid and remove when cheese is melted.
  7. Top with optional sour cream and green onions and enjoy!

Thanks to Pearls, Handcuffs, and Happy Hour for this great recipe!

Egg and Bacon Breakfast Wreath

Ingredients
  • 1 can of Pillsbury Crescent rolls 8 count
  • 5 large eggs
  • 1 cup of shredded Colby and monterey jack cheese
  • 8 slices of bacon, cooked

Directions

  1. Cook the bacon
  2. Preheat oven to 375 F degrees.  Scramble the eggs on the stove according to your preference.
  3. Lay out crescents on a parchment lined pizza pan as shown above.
  4. Add the cooked bacon
  5. Then, layer 1/3 of the cheese, your scrambled eggs, and another 1/3 of your cheese.
  6. Fold creasents over towards the middle
  7. Top with the remaining cheese and bake for 17 minutes or until the cresants are golden brown.

 

Photo and recipe source: Bacon Time with the Hungry Hypo 

Chicken, Bacon, Broccoli and Rice

This is an absolutely delicious meal. So full of flavor! BUT it takes alot of work SO be prepared. I wish I could tell you how long it takes to make but I usually have 2 children hanging onto my pants when I cook needing attention so it usually takes me longer than what it might take someone else.

 

Ingredients

  • 6 slices bacon, diced
  • 2 chicken breasts
  • salt and pepper
  • 1 TBS butter (if needed)
  • 1 TBS olive oil (if needed)
  • 1 cup white rice (DON’T OVER COOK!)
  • 2 cups water
  • 1 tsp salt
  • 1 tsp onion powder
  • 12 oz (about 4 cups) broccoli florets, chopped into bite-sized pieces
  • 2-4 cloves garlic, minced
  • 2 (10-oz) cans mild Rotel (Don’t use the walmart brand. Even the mild is TOO spicy for this meal!)
  • 2 TBS butter
  • 2 TBS flour
  • 1 cup chicken broth
  • 1 cup shredded cheddar cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper

Directions

  1. Add the diced bacon to a very large skillet and turn heat to medium high.
  2. Cook the bacon until crisp, stirring occasionally, about 10 minutes.
  3. While the bacon is cooking, cut the chicken into bite-sized pieces. Season both sides with salt and pepper.
  4. When the bacon is crisp, remove to a plate leaving the drippings in the pan.
  5. If needed to grease the bottom of the pan, add butter and olive oil to the skillet.
  6. Add the chicken in a single layer and cook for five minutes, flipping once halfway through.
  7. Remove the chicken to the plate with the bacon.
  8. Add the rice, water, and salt to a saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 14 minutes. When done, remove from heat.
  9. While the rice is cooking, add the broccoli and onion powder to the skillet where you cooked the bacon and chicken. Cook over medium-high heat, stirring occasionally until broccoli is tender, about 10 minutes.
  10. Add in minced garlic and cook, stirring constantly until just fragrant, about 30 seconds. Top with tomatoes, rice, chicken and bacon and stir to combine. Reduce heat to low to keep warm.
  11. Melt the butter in a small saucepan and whisk in the flour until just combined. Add in the chicken broth and stir well. Increase heat to high and cook until thickened and bubbly.
  12. Remove from heat and add in cheese and salt and pepper. Stir until cheese is melted, then pour in the skillet with the chicken and rice. Stir to combine and serve.

Makes 5 servings.

This recipe is slightly adapted. Find the original recipe here 

Spicy Chicken Pizza Roll Up

Ingredients

  • 8 slices bacon
  • 1 lb ground chicken (tip: cut up chicken in small chunks and then pulse it in a food processor a few times)
  • 1 can (10 oz) diced tomatoes with green chiles, drained
  • 2 teaspoons dry ranch dressing mix (from 1-oz package)
  • 1 can Pillsbury® refrigerated classic pizza crust
  • 2 cups shredded Italian cheese blend (8 oz)
  • 1 TBS Olive Oil
  1. Heat oven to 375°F. In 12-inch nonstick skillet, cook bacon until crisp. Remove bacon; leave any drippings in skillet.
  2. Add chicken to drippings; cook over medium-high heat, stirring frequently, until no longer pink. Stir in tomatoes. Crumble bacon and add to skillet. Drain extra liquid if necessary; stir in dressing mix.
  3. Unroll dough on nonstick cookie sheet; sprinkle with 1 cup of the cheese. Spread chicken mixture over cheese. Top with remaining 1 cup cheese. Starting on 1 long side, roll up; turn seam side down. Brush with olive oil.
  4. Bake 23 to 27 minutes or until deep golden brown. Cover with foil to prevent overbrowning if necessary. Let stand 5 minutes. Cut on diagonal to serve.

Loaded Baked Potato and Chicken Casserole

Loaded Baked Potato Chicken CasseroleIngredients

  • 3 – 4 medium russet potatoes, scrubbed and diced (about 1.5 lbs)
  • 2-3 boneless, skinless chicken breasts, diced
  • 4 slices bacon, cooked crisp, cooled and crumbled
  • 3/4 cups shredded cheddar cheese
  • 4 green onions, sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup milk
  • 2 tablespoons unsalted butter, cut into small pieces

Instructions

  1. Heat oven to 350 degrees F. Lightly grease a 9″ x 9″ baking pan or casserole dish.
  2. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/4 cup of the cheese, and half the green onions.
  3. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/4 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour milk over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/4 cup cheddar cheese and bake until melted. Serve.

Find the original recipe here!