Crustless Spinach Quiche (Lean & Green)

Oh my - this pie is SOO good!

I've made it numerous times in the last few weeks..it always gets

'gobbled up' quickly.  I've been dying to share it with you...

today's the day!  Whoop!

After sharing the recipe with a friend, who had just found out she was low on iron (& realized that eating spinach made her feel better!) she said she will make this

again and again. She enjoyed it for breakfast, lunch and dinner (not

all the same day=) but loved that she could enjoy it any time of day.

This would make an awesome side dish with your entree. 

I like adding a little bit of minced garlic also...to each their own...

It's a great 'Lean & Green' if you are on that program - 

otherwise, it's just plain good for you.

Since I'm not big on eating meats, 

I LOVE when I can get my protein with cheese...and eggs! 

I got this L & G recipe from Pinterest (click on the link for my page) - I don't have a link back for the original recipe. 

Hope you enjoy soon. 

CRUSTLESS SPINACH QUICHE 

5 servings total...

l serving = 

1 Lean protein

1 vegetable

2 condiments

Non-stick baking spray

1/2 c. onion, chopped

1 (10 ozs.) pkg. frozen chopped spinach, thawed and drained

6 eggs, beaten

3 c. low fat shredded Muenster cheese

(I've also used Gouda) 

1/4 tsp. salt

1/4 tsp. ground black pepper

Preheat oven to 350*. Spray a 9" pie pan with non-stick baking spray. 

In a large skillet over medium-high heat, add onions and cook, stirring occasionally, until onions are soft. (I've also done this in the

microwave with a little 'light' butter - which would add another condiment) Stir in spinach and continue cooking until excess moisture has evaporated. 

(If I cook the onions in the microwave, I dry the spinach with paper towels) 

In large bowl, combine eggs, cheese, salt & pepper.  Add spinach mixture; 

stir to blend. (I use a whisk). Pour into prepared pan. 

Bake until eggs have set, about 30 minutes.  Let cool for 10 minutes

before serving...if you can wait that long! 

You might also like this Lean & Green 

Taco Bake

​

Flashback Friday - Scrumptious Quick Breads

WELCOME TO FLASHBACK FRIDAY! 

So happy to have you here...

When it gets cold outside, I am driven to bake...hope you'll enjoy these

tasty breads that warm you inside and out.  Great for a snack or to serve

unexpected company.  Perfect with coffee or tea. 

A moist and flavorful bread that freezes great!  Keep some on hand for drop in company....

Zippy Zucchini Pineapple Bread

In my kitchen....The BEST OF THE BEST of all Quick Breads - family favorite all year around! The orange juice glaze adds such flavor and moisture. 

Perfect Poppyseed Bread

This is such a WINNER of a recipe.  Once folks taste this moist and flavorful treat, they always want the recipe.  It freezes wonderfully too - a great seller at my summertime Farmer's Market! 

Sour Cream Banana Bread

This tasty bread is a 'healthier' choice...with a secret ingredient.  So so good! 

Double Chocolate Zucchini Bread

Chocolate Banana Baked Oatmeal (with secret veggie)

Once again, I'm sharing another healthy and delicious recipe from Thriving Home. 

The authors are two friends who have much in common...they even look a lot alike.

If you're looking for a healthy meal, freezer dishes, Coconutty Granola with Dried Fruit recipe, Breakfast Casserole Muffins, parenting tips or DIY ideas, these gals are a fountain of knowledge and experience. 

With the sweetness of the banana and the chocolate-y goodness, the kids are sure to love this!!

I just HAD to try this chocolate oatmeal.  It's very tasty, and would you believe it has a hidden veggie (spinach!) in it, but trust me, no one will ever know.  You place all the liquid ingredients for the recipe in the blender and whir until it's smooth....and the green disappears! 

(hover over photo to pin)

I knew this recipe would be tasty...I've made is this wonderful 

Double Chocolate Zucchini Bread (with secret ingredient)  and

already knew how delicious something can be with such an unusual

ingredient in it. 

This is a simple recipe and I hope your family will enjoy it often.

*Besides using an almond/coconut milk blend, I also added 1 Tb. of chia seeds. They are very low in cholesterol and sodium. Also a good source of calcium, phosphorus, fiber and manganese.

I love adding chia seeds to my smoothies because they expand and
help keep you feeling full! 

This dish can be frozen before being baked for a quick breakfast another time. 

I love the texture of the oats, the sweetness of the bananas, and the secret of the veggie...no one will ever taste that, yet they will get all that 'extra' nutrition...fiber, minerals and vitamins! 

We enjoyed reheating a piece for breakfast for several days in a row. 

The added banana slices on top are great too. 

I even enjoy eating it cold. 

CHOCOLATE BANANA BAKED OATMEAL 

(with secret veggie) 

3 c. rolled oats

1/4 c. (dark) cocoa powder or regular baking cocoa
1 Tb. chia seeds, optional
(see * above for nutritional values)

2 tsp. baking soda

1/2 tsp. salt

1 c. milk, room temperature

(I used an almond/coconut blend)

2 Tb. melted coconut oil (butter works too)

2 lg. eggs

1/2 c. honey or agave nectar

2 tsp. vanilla extract

1 lg. or 2 small bananas, chunked

1 - 2 c. fresh spinach, loosely packed - OPTIONAL

Preheat oven to 350. Grease a 9" X 9" baking pan with non stick spray; set aside.

In large mixing bowl, combine dry ingredients (oats through salt).

In blender, add the wet ingredients in order (milk to spinach). Blend until very smooth. (I warmed the milk in the microwave just a little bit so the coconut oil wouldn't harden...probably not a necessary step). 

Pour wet ingredients over dry ingredients; stir until combined.  Pour batter into prepared baking dish. Bake for 20 minutes or until set in the middle. 

Serve warm with milk and banana slices - 

top with some peanut butter or whipped cream if you really want to dress it up. 

If you're interested in freezing it before baking, click on the link to

Thriving Home at the top of this page for instructions. 


You might also enjoy...

Brownie Baked Oatmeal

Healthy Oatmeal Raisin Breakfast Cookies

Apple Oatmeal Cookies

​

Bacon & Mandarin Orange Spinach Salad

Even though I'm not fond of 'regular' lettuce salads, 

I am particularly fond of Judy at The Southern Lady Cooks. 

She not only shares wonderful, down-home recipes, she's been 
a more-than-wonderful friend to me in my blogging world!! 

Judy has shared my blog link with her numerous readers, and my numbers of "Likes" at Facebook have grown by leaps and bounds!!

By the HUNDREDS! 

So I thank her not only for the delicious dishes she shares with the world, but for helping me 'grow' my followers. 

WOW!  I'm ever grateful...

OK, on to the salad.  

I like salads that are 'loaded' with YUM.  

And anytime you add bacon to a salad, I'm on it.  Having oranges in this one is right up my alley. I had a small opened bag of macadamia nuts, so I toasted a few...and toasted some sesame seeds, and topped my salad with both.  

Since I had some spinach on hand and it needed to be eaten, this dish was perfect for me to enjoy while trying to watch my caloric intake. 

I also used a ready-made poppyseed dressing that was perfect for me. 
There's a link below to Judy's recipe for the warm bacon dressing she makes to top off this lovely salad. 

BACON & MANDARIN ORANGE SPINACH SALAD 

5 pieces bacon, cooked, drained and crumbled (save drippings)

1 (15 ozs.) can mandarin oranges in light syrup, drained, reserve syrup 

2 - 3 c. fresh baby spinach

1/3 c. chopped onion (red would be great!)

2 tsp. toasted sesame seeds

favorite nuts, toasted, optional 

Wanna try Judy's warm Bacon Dressing (with orange juice in it)... 

click here for that recipe. 

Linked to
                  Full Plate Thursday
              Weekend Potluck

You may also like 
Copycat Wendy's Berry Almond Chicken Salad

​

Tasty Wilted Spinach

I don't get enough vegetables in me and was excited to see this recipe from Angie at A 'lil Country Sugar. Angie is a local friend that I met through blogging (she came to one of my first cookbook signings back in 2010), and we just happened to see each other at a restaurant recently.  That was fun as we hadn't connected in a while...face to face anyway. 

My mom use to make wilted lettuce often, so I knew I would love this dish. 
The only change I made to Angie's recipe was to use less butter and oil. 
I had my new Christmas non-stick pan and didn't need it.  (and there's bacon grease!!=) 

Actually, hubby was not home that evening and I ate the whole thing myself!
It made a tasty meal just for me. 

What a great way to dress up fresh spinach! The nutmeg and lemon juice make it just perfect. 

Wonderfully delicious & flavorful!!

WILTED SPINACH 

1 med. onion, chopped

2 - 3 slices bacon, diced

2 - 3 cloves garlic, finely chopped 

2 TB. butter

2 TB. olive oil

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. ground nutmeg

1 # baby spinach leaves

Juice of 1/2 medium lemon

Cook and stir onion, bacon, and garlic in butter and oil in Dutch oven over medium heat until bacon is crisp and onion starts to brown. Reduce heat, stir in salt, pepper, and nutmeg.

Remove from heat and stir in spinach. Stir just until wilted. Drizzle with lemon juice. 

Serve hot.

Linked to Weekend Potluck

Double Chocolate Zucchini Bread {with secret ingredient}

After seeing this yummy recipe featured at Foodbuzz...from 
The Hungry Artist...I knew I was going to have to make it.

Oh were we ever happy we did! 

It was so moist and chocolate-y....AND full of nutrients too! 

The recipe calls for only 2 Tb. oil...I love that it uses applesauce and a banana for moisture too.  Not to mention the zucchini AND the 'secret' ingredient. 

A great start on your daily required amounts of fruits & vegetables, all rolled up in a moist chocolate bread!

WHO WOULD HAVE GUESSED IT!?

I'll let you read the ingredient list to figure out the 'secret ingredient'. 
{PSST - don't tell...it's spinach}

Your family will never know they're eating a healthier option. I really do have a 'thing' for disguising foods they 'think' they don't like! 

This lovely bread would be a great after school snack or enjoy it for breakfast!

Please don't let the length of the ingredient list intimdate you.  This goes together pretty easily, and the end result is so worth your time. 

DOUBLE CHOCOLATE ZUCCHINI BREAD 

{with secret ingredient} 

Non-stick cooking spray

1-1/2 c. flour 

(I used white whole wheat) 

1/2 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

1/2 tsp. cinnamon

1/3 c. unsweetened baking cocoa

1 c. frozen spinach, or 1/2 c. cooked spinach

2 Tb. canola oil 

1 c. shredded zucchini (about 2 sm. or 1/2 medium sized)

1 ripe banana, mashed

1/2 c. unsweetened applesauce

2/3 c. granulated sugar

(I used 1/3 c. xylitol...1/3 c. sugar)

2 eggs, beaten

(I used 1 egg + 2 egg whites)

1 tsp. vanilla extract

3/4 c. semi-sweet chocolate chips, divided 

(My homemade sugar free chocolate chips recipe found here)

Preheat oven to 325. Line a loaf pan with parchment and spray with non-stick spray.  Set aside. 

In medium bowl, whisk flour, baking soda, baking powder, slat and cinnamon until evenly mixed.

Microwave frozen spinach for about 1 minute on high.  Squeeze out extra water and drain.  Process in a food processor with oil until finely pureed.  Transfer to a large mixing bowl.

Into spinach mixture, add zucchini, banana, applesauce, sugar, eggs and vanilla.  Mix well. Then add dry ingredients and mix until blended well. Stir in 1/2 c. chocolate chips. 

Pour batter into prepared loaf pan and dot the top with remaining 1/4 c. chocolate chips.

Bake for 55-60 minutes. Don't overbake.  It will still test a little 'gooey' when it's done baking. 

Let cool in pan on a rack for about 30 minutes. Cut around edges with a knife and carefully lift out onto cooling rack (don't invert or chocolate chips will be smashed). 

Let cool, (if you can wait!) cut and serve. 

Linked to Melt in your mouth Monday
          Fit & Fabulous Friday
Weekend Potluck
Gooseberry Patch Roundup - Garden
  Ingredient Spotlight - Chocolate Chips
Full Plate Thursday

Weight Watchers [Very Low Point] Spinach Dip

I can eat this wonderful concotion by the spoonsful.

It's delicious AND nutritious....and I love the added crunch of the water chestnuts.

It was almost as if someone knew what I had on hand....??

I had half a bag of spinach in the freezer that needed to be eaten...an envelope of Knorr Vegetable Soup Mix that had been there a while, a tub of opened sour cream also and an older can of water chestnuts that I'd purchased for something else and then didn't use! 

So I was very happy that I came across this simple recipe as I was scouring through my WW info and recipes. I'm not wild about fresh veggies, but can really enjoy them if I have a delicious dip like this to help get them in me.

Do hope you'll give this a try.  It's really very tasty.

Unless you have a big number of mouths to eat this up within a couple of days, I would suggest just making half a batch, as it really does make a lot, but doesn't hold for very long.

{Just measure the dry soup out and then use half.}

WEIGHT WATCHERS SPINACH DIP

1 envelope Knorr Vegetable Soup Mix

1-1/2 c. fat free plain yogurt

1 c. fat free sour cream

10 ozs. frozen chopped spinach, thawed & squeezed dry

chopped green onions, optional

1 small can water chestnuts, chopped, optional

Mix everything together and let chill for about an hour or two before serving.

WW Points (Prior Points Plus)

5 servings - 1 point each

Linked to Foodie Friday
Fit & Fabulous Friday