Wednesday, August 22, 2012

Soy Based Artichoke Crockpot Quiche

OK. Perhaps I overreached on this one. The first few bites were awesome, but then as I finished my piece of quiche I spent the remaining bites wondering if I really liked it. As someone who lovvvvves food and most of the time drools of her own creations... I don't need to make again a meal that I have to wonder if I like. However, it is a low calorie / low fat version of quiche so if that sounds up your alley - here is the recipe :)

  • 1 can artichoke hearts
  • 1 vidalia onion
  • 1 cup light soy milk
  • 2 eggs
  • 2 egg whites
  • 1 cup soy cheese
  • garlic
  • lemon juice
  • spices (salt pepper thyme rosemary)
  1. Saute artichokes, onion and garlic in pan with evoo or spray butter
  2. Whisk remaining ingredients in a bowl
  3. Pour egg mixture into crockpot with sides sprayed with butter
  4. Once soft, spread the artichoke mixture through the egg mixture
  5. Top with a bit more soycheese
  6. Cook on high for 4-5 hours
Now I am not giving you a photo of the final product - cause it was ugggggly ;)

Tuesday, August 21, 2012

Tofu in Peanut Sauce

So in hopes of finding something to cook on the healthier side I invented up this crockpot yummy. Feel free to modify to your taste! Regardless of how it looked it tasted soooooo good - now to perfect it by making it pretty :)

  • Extra Firm Tofu
  • Frozen Baby Carrots
  • 0.5 sweet vidalia onion
  • 0.5 package frozen greens
  • veggie broth
  • garlic
  • lemon juice
  • peanut butter
  • soy sauce
  1. Saute tofu in evoo or butterspray
  2. Mix lemonjuice, peanut butter, and soy sauce in small bowl
  3. Throw all ingredients in crockpot and spread sauce on top
  4. Put on medium and mix ocassionally to spread the sauce across it
  5. About 4-6 hours later take out and serve

Sunday, August 5, 2012

Cheesy Garlicy Biscuitys - in Red Lobster Cheesy Biscuits Style

This has always been the only thing attracting me to Red Lobster, not being a big fish fan and all. So when I found this recipe I had to do it.

  • 1.5 cups bisquick mix
  • 1.5 cups shredded cheddar cheese
  • 0.5 cups light vanilla soymilk (or milk)
  • 3 Tablespoons butter
  • 0.5 Tablespoons oregano
  • .25 Tablespoons basil
  • couple shakes of salt
  • 4 garlic cloves chopped

  1. preheat oven to 400
  2. mix bisquick, cheese, and milk in a bowl until it is properly mixed and sticky doughy
  3. scoop spoonfuls onto glass baking dish
  4. bake doughballs for 10 minutes
  5. while dough is baking mix spices, garlic, and butter in a bowl and microwave until it is all liquid melted
  6. remove biscuits from oven after 10 minutes and just when its getting less gooey
  7. pour or brush buttery mixture over biscuits
  8. return biscuits to oven for 5 minutes
  9. lower oven to 350 and bake another 5 minutes
  10. At any point that your biscuits start getting crispier you can remove them, otherwise bring to completion
  11. Serve, enjoy, and try not to eat them all at once :)

Mexican Mac N Cheese

I wanted to make something fun tonight to both impress my husband and also knock one more thing off my pinterest recipe board that I needed to make. I managed to twist ingredients to suit our likes and I can't begin to tell you how yummy this was. We made one with sausage and one with vegetarian veggie crumbles. Can you tell which is which? If so comment below :)

  • 1 box rigatoni
  • 1 package pork sausage or veggie crumbles
  • 1/2 onion chopped
  • 1 jar pineapple salsa
  • 4 cups mexican shredded cheese
  • green chiles
  • chopped cilantro
  • 1 ugly tomato
  • 2 cloves garlic
  • 1 short velveeta stick

  1. preheat oven to 350
  2. boil the pasta and set aside
  3. saute onion, garlic, and sausage/crumbles until onions are soft and clear and meat is done
  4. once meat combo is done (drain grease if pork) and then add salsa and mix well
  5. layer glass baking dish with pasta, meat, cheese
  6. melt velveeta in chunks with a couple tablespoons of butter (optional)
  7. pour velveeta on top of final baking dish product (optional)
  8. scatter green chiles on top (optional)
  9. bake 20 minutes (or until it is bubbling)
  10. place sliced tomatos, cilantro, and any other toppings you would like (olives/?) on top
  11. serve and enjoy!

Baked Artichoke Triscuit Appetizer

I recently recalled an appetizer that my mom used to make when I was a kid on the boat a lot. So I finally got her to tell me how she made it and I made it tonight. Um Yum! Unfortunately I was not able to get a photo of the finished baked product before they were demolished - but imagine what is above but browned and crispy.

  • 1/3 cup reduced fat mayonaise
  • 1/3 cup reduced fat sour cream
  • 3 Tablespoons shredded parmesan cheese
  • 1 can of chopped artichoke
  • triscuits

  1. Preheat oven to 475
  2. Mix together mayo, sour cream, parm, and artichoke in a bowl until well blended
  3. Scoop on to whole triscuits in glass baking dish
  4. Bake until pieces are browned up top (feel free to broil)
  5. Serve and enjoy!



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