Fresh shredded spuds help make egg bake great
I made the best egg bake over the weekend using fresh potatoes I had gotten from my brother.
You can use frozen hash browns in this recipe but I cooked, cooled and shredded a pail full of potatoes in my food processor that needed to be used. I froze some potatoes in Ziplock bags and used the remaining potatoes in my egg bake.
Using fresh shredded potatoes gave the egg bake an awesome fresh flavor. It’s a little more work to shred your own potatoes, but the flavor was worth it.
Hash Brown Crusted Quiche
Crust (combine in a bowl):
4 cups cooked, cooled, and shredded potatoes
1/2 cup onion
1/4 cup flour
Sprinkle with pepper
Melted butter or oil
1 cup light cream
3 beaten eggs
Pinch of salt, pepper to taste
1/2 tablespoon nutmeg
Put crust in 10-inch pie pan and press down. Then brush with butter or oil. Bake 20 minutes or until potatoes start to slightly brown in a 400-degree oven. Whisk together filling and set aside. Layer over potato crust:
3/4 cup onion
1/2 cup ham (I used smoked turkey chunks)
1 cup thawed and well drained broccoli
1 cup cheddar cheese
Sprinkle with any pepper that you like. Pour liquid filling over this and bake 30 to 40 minutes at 400 degrees or until done.
Soy Glazed Sautéed Green Beans
Serving size: 4
Non-stick cooking spray
2 slices bacon, sliced into pieces
1 pound green beans, fresh or frozen
1/2 cup sliced red onion
2 tablespoons honey
2 tablespoons low sodium soy sauce
Fresh ground pepper
Spray a large sauté pan with nonstick cooking spray. Heat over medium-high heat. Add bacon and cook until it begins to brown. Toss in green beans (no need to thaw if frozen) and sliced red onions. Cook until beans are tender-crisp and onion has browned, approximately 15 minutes. Stir occasionally to ensure even cooking. Mix honey and soy sauce together and pour over cooked beans and onions, stir to combine. Season with pepper and cook for 3 to 5 minutes or until sauce has thickened.
High Fiber Chicken Taco Chili
Serving size: 10
1 onion chopped
16-ounce can black beans, rinsed well and drained
2 16-ounce cans kidney beans, drained
8 ounce can tomato sauce
10-ounce bag frozen corn kernels
2 14.5-ounce cans Rotel tomatoes with chilies
1 packet taco seasoning mix
1 tablespoon cumin
1 tablespoon chili powder
4 chicken breasts
1/4 cup fresh cilantro chopped (optional)
Cover the chicken breasts with water and boil until done. Cool and cut into bite size pieces. Combine beans, onions, corn, tomato sauce, cumin, chili powder and taco seasoning. Add the cooked, cubed chicken. Cook over low heat about a half an hour or until mixture is heated through. Serve over white or brown rice. Top with shredded cheddar cheese and sour cream if desired. This recipe also can be made in the crockpot. Combine all ingredients, place chicken on top and cover. Cook on low 10 hours or on high for 6 hours. Half an hour before serving, remove chicken and shred. Return chicken to crockpot and stir. Top with fresh cilantro.
FOOD FOR THOUGHT: The main dangers in this life are the people who want to change everything ... or nothing.
GARY’S TIP: Perk up soggy lettuce by soaking in cold water with some lemon juice. To store, place in a Ziplock bag with paper towel to absorb moisture.