Pear, Carrot, & Ginger Muffins

Ingredients:
1 cup Egg Substitute or 4 Whole Large Eggs
1 cup Non-fat Vanilla Greek Yogurt(or plain)
1/3 cup Coconut Oil or Canola Oil
1 cup Brown Sugar
2 tbl. Gourmet Garden Ginger(or jarred)
1 Tbl. Vanilla

1 cup Whole Wheat Flour
2 cups All-Purpose Unbleached Flour
2 tsp. Baking Soda
2 tsp. Baking Powder
2 tsp. Cinnamon
1 tsp. Kosher Salt

3 medium size Pears, finely diced
2 cups Grated Carrot

Preheat oven to 350' and line 2 12 count cupcake pans with paper liners, or spray generously with non-stick spray.  Combine wet ingredients(first 6) in a medium bowl with wire whisk, set aside.  Combine dry ingredients(next 6) in a large bowl with another wire whisk.  Create a well in the center and add wet ingredients with large rubber spatula, just until mixed.  Add pears and carrots and combine gently.  Divide into 24 muffin liners and bake 18-23 minutes, until a toothpick comes out clean.  Serve warm with maple butter.

I love baking quick breads and muffins using the egg substitutes because they bake up higher and fluffier.  And the added benefits of being low or fat free and a much healthier choice.

Revamped Fresh Spinach & Bacon Quiche

Revamped: Fresh Spinach and Bacon Quiche (EASY!)

2 9" deep pie crusts
1 large sweet or yellow onion chopped
1 pkg. sliced cremini mushrooms
1 package of 50% less fat real bacon pieces
olive oil
Salt & Pepper
1 large bag of spinach, large stem pieces removed
1 1/2 cups grated Swiss cheese(or reduced fat cheese)
8 large eggs(or 2 cups of Egg Beaters)
1/4 tsp. sea salt
1/4 tsp. black pepper
1/8 tsp. ground thyme
1/8 tsp. ground sage
1/4 tsp. paprika
1 13 oz. can evaporated skim milk

Preheat oven to 375'. Sautee onions, mushrooms, and bacon in just enough olive oil to coat pan with lid on tight at a low temperature. Be careful not to let onions burn. Remove lid to let mushroom liquid cook off.

When onions are translucent add spinach and salt and pepper to taste and mix.

Top with lid, until spinach wilts down but stays bright green. Remove from heat.

Divide mixture and spread into bottom of two pie crusts.


Top spinach mixture in pie crusts with divided cheese.

In blender add eggs and spices and blend until mixed well. Add can of evaporated milk and blend well. Divide and pour mixture over spinach and cheese mixture in pie crusts.

Place pies on cookie sheet with lip to prevent burning the bottom of pie and protect bottom of oven from spillage. Bake for 45-50 minutes, until cheese is golden brown on top and eggs are set. Let rest for 10 minutes before cutting into.

This actually IS one of my kids favorites. Serve with grapes or fruit salad.

You can also bake this without the crust.

Hawaiian Chicken Salad

This was passed down to me from my sister-in-law, Kristin. It's a favorite for large get togethers, baby blessings, and potlucks.

3 c. cooked and cubed chicken or 2 large cans of white chicken in water drained and separated.
1 20oz. can crushed pineapple, drained
3 c. cooked rice

2 Tbl. vinegar(I like to use rice wine v.)
6 T. oil
2 tsp. salt
4 Tbl. brown sugar

1 cup celery chopped fine
1/2 c. green pepper chopped fine
2 c. Best Foods Mayonnaise or more to taste
1 1/2 c. red seedless grapes cut in half

2 sm. or one large can mandarin oranges, drained
1-2 c. salted cashews

Mix chicken, pineapple, and rice together. Mix vinegar, oil, salt, and brown sugar together and pour over chicken/rice mixture. Stir and let sit in fridge overnight or 4-6 hours. Add celery, green pepper, may, and grapes. Stire and refrigerate until serving. Just before serving add oranges and cashews. Mix well.

Serve and eat. Good with crackers, bagels, or rolls.

Serves 10-12(actually a lot more!!!)

Hashbrown Breakfast Casserole

1 32 oz. pkg. frozen country style hash browns, thawed
1/2 c. butter or Nucoa margarine
1 c. grated mozzarella cheese
1 c. grated cheddar cheese
1 c. cubed ham, sausage, or chopped bacon(I've also used a sm. jar of bacon bits)
6 eggs
1 can evaporated milk
1/2 tsp. salt
pepper to taste

Spray a 9x13 pan with non-stick spray. Spread hash browns in pan, pour butter or marg. over evenly and bake at 425' for 25 minutes. Remove from oven and turn down to 350'. Sprinkle cheeses and meat over potatoes. In a large bowl or blender mix eggs, evap. milk, salt, and pepper, and pour over top of casserole. Bake for 45-60 minutes until set.

This makes yummy leftovers(if you have any leftover). We served this to the girls that stayed with us during Youth Conference and when they came back from the service project they begged for leftovers and a few of them took the recipe home with them so their moms could also make it for them.