Broccoli and Cheddar Quiche

Name: Broccoli and Cheddar Quiche
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 6 oz. pie crust, 9-inch, refrigerated; 2 teaspoons olive oil; 1/2 cup red onion(s), chopped; 1 1/4 cup part-skim ricotta cheese; 1 cup low-fat shredded cheddar cheese; 1 large egg(s); 2 large egg white(s); 1 tablespoon Dijon mustard; 1 teaspoon dried oregano; 1/2 teaspoon table salt; 1/4 teaspoon black pepper, freshly ground; 10 oz. frozen chopped broccoli, thawed and well-drained; 1 tablespoon grated Parmesan cheese

January 11, 2021 BeckieLeave a comment

Broccoli and Cheddar Quiche

Save to BigOven

Yum

Cuisine American

Category Breakfast and Brunch Quiche

Persons

Serving Size

1 slice

Prep Time

15 minutes

Cook Time

40 minutes

Wait Time

10 minutes

Total Time

55 minutes

Rate this recipe

0 ratings

Ingredients

6 oz. pie crust, 9-inch, refrigerated
2 teaspoons olive oil
1/2 cup red onion(s), chopped
1 1/4 cup part-skim ricotta cheese
1 cup low-fat shredded cheddar cheese
1 large egg(s)
2 large egg white(s)
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
10 oz. frozen chopped broccoli, thawed and well-drained
1 tablespoon grated Parmesan cheese

Instructions

Preheat oven to 375°F. 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.
To make filling, heat oil in a small skillet over medium heat. Add onion and saute until soft, about 3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, 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.
Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces.

Notes

Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.

More recipes you might like:

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1 slice
Calories		264.84 kcal
% Daily Value*
Total Fat 17.47 g		26.9%
	Saturated Fat 8.56 g	42.8%
	Trans Fat 0.17 g
Cholesterol 58.21 mg		19.4%
Sodium 322.09 mg		13.4%
Total Carbohydrate 15.91 g		5.3%
	Dietary Fiber 1.62 g	6.5%
	Sugars 1.29 g
Protein 11.69 g

Vitamin A 11.92 %		Vitamin C 35.95 %
Calcium 21.8 %		Iron 4.9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

frozen broccoli,

low fat cheddar cheese,

part-skim ricotta cheese,

pie crust,

red onions

Healthy Breakfast Gems

January 9, 2021 BeckieLeave a comment

Healthy Breakfast Gems

Save to BigOven

Yum

Cuisine American

Category Bars and Cookies Breakfast and Brunch

Persons

Serving Size

1 each

Prep Time

10 minutes

Cook Time

8 minutes

Total Time

18 minutes

Rate this recipe

0 ratings

Ingredients

1 egg
1/2 cup brown sugar
1 tablespoon vegetable oil
1/4 teaspoon salt
1 teaspoon vanilla
1/3 cup rolled oats
1/3 cup bran flakes
2 tablespoons wheat germ
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/2 cup golden raisins

Instructions

Beat egg until light. Gradually add brown sugar, beating until light and fluffy. Add oil, salt, vanilla, oats, bran flakes, wheat germ, nuts and raisins. Mix well.
Drop by rounded tablespoonfuls onto greased baking sheets. Bake at 350° for 8 minutes, or until golden brown. Remove immediately from baking sheets and let cool on wire racks.
Makes about 18 cookies.

Notes

Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.

More recipes you might like:

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1 each
Calories		91.97 kcal
% Daily Value*
Total Fat 5.56 g		8.6%
	Saturated Fat 0.55 g	2.8%
	Trans Fat 0.01 g
Cholesterol 8.89 mg		3%
Sodium 40.49 mg		1.7%
Total Carbohydrate 10.34 g		3.4%
	Dietary Fiber 1.25 g	5%
	Sugars 6.74 g
Protein 1.75 g

Vitamin A 1.1 %		Vitamin C 0.48 %
Calcium 1.76 %		Iron 3.53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

bran flakes,

brown sugar,

nuts,

raisins,

rolled oats,

wheat germ

Drop Biscuits with Molasses Butter

January 8, 2021 BeckieLeave a comment

Drop Biscuits with Molasses Butter

Save to BigOven

Yum

Category Biscuits Quick Breads

Persons

Serving Size

2 each

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Rate this recipe

0 ratings

Ingredients

Drop Biscuits
2 cups all purpose flour
1/3 cup brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cubed
1/2 cup buttermilk
1 egg
1 teaspoon vanilla extract
turbinado sugar (also known as raw sugar), as needed to garnish
Molasses Butter
2 cups heavy cream
generous pinch salt
3-4 tablespoons molasses (Steen's is the best)

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to combine. Cut in the butter and mix until it ranges in size from peas to walnut halves in the dough. This can be done by pulsing in the food processor.
Whisk the buttermilk, egg, and vanilla to combine. Add the mixture to the dough and mix just until it comes together - it should be pretty shaggy but evenly combined.
Drop the dough onto a parchment lined baking sheet and sprinkle with turbinado sugar. Bake in a 375° oven until golden at the top and around the edges, 12-15 minutes.
Molasses Butter:
Whip the cream in an electric mixer on medium high speed. Whip until the buttermilk separates, then pour it off. Add 1/2 cup of water and mix for another minute or so, then pour off the liquid. Repeat 2-3 times or until the liquid is mostly clear when it is poured off.
Season the butter with salt, and whip in the molasses. Mix until well combined. Slather on warm drop biscuits.
Makes 1 dozen medium biscuits

Notes

Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.

Also parchment paper and wax paper are not the same. Wax paper will catch fire in ovens and/or slow cookers. This recipe calls for parchment paper which is safe for heat.

More recipes you might like:

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 2 each
Calories		623.33 kcal
% Daily Value*
Total Fat 42.15 g		64.8%
	Saturated Fat 25.97 g	129.9%
	Trans Fat 0.47 g
Cholesterol 166.69 mg		55.6%
Sodium 405.55 mg		16.9%
Total Carbohydrate 54.72 g		18.2%
	Dietary Fiber 1.13 g	4.5%
	Sugars 22.63 g
Protein 7.64 g

Vitamin A 48.61 %		Vitamin C 0.76 %
Calcium 20.59 %		Iron 15.96 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

all-purpose flour,

brown sugar,

buttermilk,

heavy cream

Antipasto Bread

January 3, 2021 BeckieLeave a comment

Antipasto Bread

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Yum

Cuisine Italian

Category Appetizers and Snacks Breads and Pastries

Persons

Prep Time

1 hour, 30 minutes

Cook Time

30 minutes

Total Time

2 hours

Rate this recipe

0 ratings

Ingredients

1 small red sweet bell pepper
1 small green bell pepper
1 tablespoon olive oil
flour
2 loaves frozen bread dough, thawed 1 lb. each
2 eggs, slightly beaten
1/2 lb good provolone cheese, thinly sliced
1/2 lb genoa hard salami, thinly sliced
1 (4 ounce) can sliced ripe olives, drained
oregano
poppy seed

Instructions

Core and seed peppers and cut lengthwise into 1/4" strips.
Heat oil in large skillet, add peppers, and saute over medium heat til just tender.
Drain on papertowels.
Line baking sheets with foil.
On lightly floured surface, roll out one loaf bread dough into a 14" x 8" rectangle.
(Dough shrinks, so let it relax and re-roll til it stays in shape.).
Brush dough with beaten egg.
Using half of the cheese and half of the salami, layer on cheese first, then salami, leaving a slight edge of dough all the way around.
Sprinkle with half of the black olives.
Place half of the peppers down along long edge, not all over.
Sprinkle whole top lightly with oregano.
Stretch long edge over the peppers, and continue rolling securely, jellyroll-style.
Pinch/seal edge and ends.
Place bread diagonally on baking sheet.
Repeat all with second loaf.
Cover loaves loosely with a lightly damp cloth towel and let rise in warm place for 30-45 minutes.
Heat oven to 350.
Brush loaves with egg.
Make 6-7 slashes on top of each loaf.
Sprinkle with poppy seeds.
Bake 25-30 minutes.
Serve warm or cold.

Notes

More recipes you might like:

Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		376.86 kcal
% Daily Value*
Total Fat 16.5 g		25.4%
	Saturated Fat 6.55 g	32.8%
	Trans Fat 0.09 g
Cholesterol 60.11 mg		20%
Sodium 1040.95 mg		43.4%
Total Carbohydrate 39.64 g		13.2%
	Dietary Fiber 2.58 g	10.3%
	Sugars 1.22 g
Protein 16.56 g

Vitamin A 7.87 %		Vitamin C 14.35 %
Calcium 21.98 %		Iron 17.05 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

frozen bread dough,

genoa hard salami,

green bell pepper,

provolone cheese,

red bell pepper,

ripe olives

Perfect Instant Pot Soy Chicken

October 27, 2020 BeckieLeave a comment

Perfect Instant Pot Soy Chicken

Save to BigOven

Yum

October 27, 2020

by Beckie

Cuisine Asian

Category Chicken

Persons

Prep Time

30 minutes

Cook Time

2 hours

Wait Time

1 hour

Total Time

2 hours, 30 minutes

Rate this recipe

0 ratings

Ingredients

6 dried shiitake mushrooms, rehydrated in room temperature water for at least 1 hour
1/2 cup cubed bacon
3 pods star anise
1 bay leaf
1 cinnamon stick
1 tablespoon whole white peppercorns
2 tablespoons neutral oil (such as avocado, safflower, or grapeseed)
3 tablespoons brown sugar, light or dark
1/2 cup sliced fresh ginger
6 garlic cloves, smashed
3 shallots, peeled and halved
2 scallions, trimmed and cut to 3-inch lengths
2 red chile peppers (such as cayenne)
2 tablespoons fermented black bean sauce (optional)
1/4 cup Shaoxing cooking wine or dry sherry
1/2 cup light soy sauce
1/4 cup dark soy sauce
1 (3 to 3 1/2 pound) whole chicken
1 to 2 cups water
1 tablespoon Chinese black vinegar
2 tablespoons sesame oil

Instructions

Crisp the bacon in a medium skillet set over medium heat. Set aside crisped bacon and rendered fat.
In a small, dry pan set over medium-low heat, toast the star anise, bay leaf, cinnamon stick, and peppercorns until fragrant, about 3 minutes. Set aside.
Set the Instant Pot to “Sauté” mode. Add the oil and sugar to the insert of the pot and cook, stirring occasionally, until caramelized, 7 to 10 minutes. Add ginger, garlic, shallots, scallions, peppers, and fermented black bean sauce (if using). Cook until the aromatics have softened, and are starting to caramelize, another 5 to 7 minutes.
Add the rehydrated mushrooms and their water, toasted spices, crisped bacon, rendered fat, cooking wine, dark soy, and light soy. Stir to combine well, scraping up any browned bits. Add in whole chicken, breast side up, then pour in just enough water to barely cover the chicken. Set the Instant Pot to “Slow Cook,” and the timer for 1 hour and 30 minutes.
Tilting the chicken upwards, lift and drain off any excess sauce. Place chicken on a serving platter and set aside. Fish out the mushrooms, and plate them around the chicken.
While the chicken is resting, use a slotted spoon to strain out and discard the rest of the solids. Set the Instant Pot to “Sauté,” and reduce the liquid until slightly thickened, about 7 to 10 minutes. Stir in vinegar and half of the sesame oil, then transfer sauce to a gravy bowl for serving.
Brush the remaining tablespoon of sesame oil all over the bird.

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		884.98 kcal
% Daily Value*
Total Fat 58.47 g		90%
	Saturated Fat 14.37 g	71.9%
	Trans Fat 0.29 g
Cholesterol 197.28 mg		65.8%
Sodium 2716.43 mg		113.2%
Total Carbohydrate 32.86 g		11%
	Dietary Fiber 4.78 g	19.1%
	Sugars 12.95 g
Protein 56.83 g

Vitamin A 13.33 %		Vitamin C 49.19 %
Calcium 11.55 %		Iron 29.65 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

bacon,

dried shiitake mushrooms,

star anise,

whole chicken

Yogurt Sherbet

October 6, 2020 BeckieLeave a comment

Yogurt Sherbet

Save to BigOven

Yum

Cuisine American

Category Desserts and Sweets Frozen Treats

Persons

Serving Size

1/2 cup

Prep Time

20 minutes

Total Time

20 minutes

Rate this recipe

0 ratings

Ingredients

1 cup unsweetened fruit (peaches, raspberries or strawberries)
1 ripe banana, sliced
1 (8 ounce) carton (1 cup) plain yogurt*
3/4 cup orange juice
1/2 cup crushed pineapple, drained
1/3 cup honey

Instructions

In blender, combine all ingredients. Process at medium speed until smooth and creamy. (Sherbet can be mixed with mixer or egg beater, but mash banana and fruit before adding remaining ingredients.)
Pour into ice cube tray or 9x5-inch loaf pan. Freeze until firm but not solid (1 1/2 to 2 hours).
Place in bowl and beat until creamy. Return to freezer container, cover and freeze until firm, 5 to 6 hours.
Allow to soften slightly before serving.
Makes 6 servings (1/2 cup each)

Notes

*If desired use fruit-flavored yogurt and decrease honey to 2 tablespoons.

Or to make in Ice Cream Machine: Combine all ingredients place in ice cream freezer and freeze according to manufacturer's directions.

Total Time: does not include any cooling, chilling, freezing or wait times.

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1/2 cup
Calories		130.55 kcal
% Daily Value*
Total Fat 1.4 g		2.2%
	Saturated Fat 0.83 g	4.2%
	Trans Fat
Cholesterol 4.91 mg		1.6%
Sodium 20.01 mg		0.8%
Total Carbohydrate 29.93 g		10%
	Dietary Fiber 1.2 g	4.8%
	Sugars 23.54 g
Protein 2.01 g

Vitamin A 2.59 %		Vitamin C 27.57 %
Calcium 5.59 %		Iron 2.07 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

banana,

crushed pineapple,

peaches,

plain yogurt,

raspberries,

strawberries

Black Bean Salsa

October 4, 2020 BeckieLeave a comment

Black Bean Salsa

Save to BigOven

Yum

Cuisine Mexican

Category Condiments Salsas

Persons

Serving Size

1/2 cup

Prep Time

15 minutes

Total Time

15 minutes

Rate this recipe

0 ratings

Ingredients

1 (15 1/2 ounce) can black beans, drained and rinsed
1 (15 1/4 ounce) can corn, drained
3/4 cup red pepper, diced
1/2 cup green onion, sliced
1/3 cup fresh cilantro, chopped
1/4 cup lime juice
1 teaspoon ground cumin
1/4 teaspoon garlic salt
Tortilla chips

Instructions

Combine beans, corn, pepper, onion and cilantro; mix well.
In a separate bowl, whisk together lime juice, cumin and garlic salt; pour over bean mixture and toss gently.
Serve with tortilla chips.
Makes 4 cups.

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1/2 cup
Calories		98.03 kcal
% Daily Value*
Total Fat 1.02 g		1.6%
	Saturated Fat 0.14 g	0.7%
	Trans Fat 0.0 g
Cholesterol 0.0 mg		0
Sodium 178.29 mg		7.4%
Total Carbohydrate 19.38 g		6.5%
	Dietary Fiber 5.57 g	22.3%
	Sugars 2.31 g
Protein 4.93 g

Vitamin A 3.19 %		Vitamin C 26.78 %
Calcium 3.03 %		Iron 8.59 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Kiwi-Apple Conserve

October 3, 2020 BeckieLeave a comment

Kiwi-Apple Conserve

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Yum

Cuisine American

Category Condiments

Persons

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Rate this recipe

0 ratings

Ingredients

4 apples, cored, chopped
1/2 cup sugar
1 teaspoon grated lime peel
1/2 cup golden raisins
1/4 cup slivered almonds
3 kiwis, chopped

Instructions

Bring the apples, sugar, lime peel, raisns and almonds to a boil.
Simmer until translucent. Add kiwi. Cook 5 minutes more.
Makes 2 1/2 cups.

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		211.34 kcal
% Daily Value*
Total Fat 2.69 g		4.1%
	Saturated Fat 0.23 g	1.2%
	Trans Fat 0.0 g
Cholesterol 0.0 mg		0
Sodium 3.93 mg		0.2%
Total Carbohydrate 49.11 g		16.4%
	Dietary Fiber 5.03 g	20.1%
	Sugars 39.7 g
Protein 2.08 g

Vitamin A 0.56 %		Vitamin C 42.64 %
Calcium 3.81 %		Iron 3.59 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

almonds,

apples,

golden raisins,

kiwis,

sugar

Veggie and Cheddar Crustless Quiche

October 2, 2020 BeckieLeave a comment

Veggie and Cheddar Crustless Quiche

Save to BigOven

Yum

Cuisine French

Category Breakfast and Brunch Quiche

Persons

Serving Size

1 each

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

Rate this recipe

0 ratings

Ingredients

8 large eggs
3/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cups shredded aged cheddar cheese
1 cup chopped broccoli florets
1/2 cup finely chopped red onion
1/2 cup chopped red bell pepper

Instructions

Preheat oven to 350°F.
Whisk together eggs, milk, salt and pepper. Stir in cheese, broccoli, onion and red pepper.
Spoon mixture evenly into greased 6-cup jumbo muffin pan.
Bake for 35 to 40 minutes or until tops are puffed and knife inserted in center of quiche comes out clean.
Run knife around edges of muffin cups; carefully remove quiches.

Notes

Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1 each
Calories		164.97 kcal
% Daily Value*
Total Fat 10.61 g		16.3%
	Saturated Fat 4.49 g	22.5%
	Trans Fat 0.14 g
Cholesterol 260.66 mg		86.9%
Sodium 269.57 mg		11.2%
Total Carbohydrate 4.76 g		1.6%
	Dietary Fiber 0.52 g	2.1%
	Sugars 2.9 g
Protein 12.23 g

Vitamin A 20.3 %		Vitamin C 30.97 %
Calcium 14.56 %		Iron 7.72 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

Broccoli,

cheddar cheese,

eggs,

milk,

red bell pepper,

red onion

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Diabetic Bran Muffins

September 30, 2020 BeckieLeave a comment

Diabetic Bran Muffins

Save to BigOven

Yum

Cuisine American

Category Muffins

Persons

Serving Size

1 each

Prep Time

20 minutes

Cook Time

25 minutes

Total Time

45 minutes

Rate this recipe

0 ratings

Ingredients

1 1/3 cups buttermilk, low fat
3/4 cup All Bran cereal
3/4 cup bran, 100%
2 1/2 cups all purpose flour
1/2 cup Splenda
4 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup applesauce, unsweetened
1/4 cup molasses, light
1 teaspoon vegetable oil
1 egg
1 teaspoon vanilla extract
1/3 cup raisins

Instructions

Preheat oven 375°F. Lightly coat 16 muffin cups with cooking spray or line with paper liners.
In a large mixing bowl combine buttermilk with All Bran and 100% bran. Let stand for 10 minutes.
In a separate bowl, stir together the flour, Splenda, baking powder, baking soda, cinnamon & salt. Stir applesauce, molasses, vegetable oil, egg & Vanilla into the bran mixture. Mix well.
Make a well in the center of the flour mixture, pour in the applesauce/bran mixture and currants. Stir just until combined.
Spoon batter into prepared muffin cups. Bake for 25 minutes.
Makes 16 muffins

Notes

Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Exchanges: 1 Starch; 1 Fruit; 1/2 Fat

Amount Per Serving: 1 each
Calories		124.71 kcal
% Daily Value*
Total Fat 1.09 g		1.7%
	Saturated Fat 0.27 g	1.4%
	Trans Fat 0.0 g
Cholesterol 10.81 mg		3.6%
Sodium 301.05 mg		12.5%
Total Carbohydrate 26.27 g		8.8%
	Dietary Fiber 1.6 g	6.4%
	Sugars 8.57 g
Protein 3.52 g

Vitamin A 2.49 %		Vitamin C 2.75 %
Calcium 13.72 %		Iron 10.73 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

all bran cereal,

applesauce,

buttermilk,

raisins,

splenda

Broccoli and Cheddar Quiche

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Healthy Breakfast Gems

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Drop Biscuits with Molasses Butter

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Antipasto Bread

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Perfect Instant Pot Soy Chicken

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Yogurt Sherbet

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Black Bean Salsa

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Kiwi-Apple Conserve

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Veggie and Cheddar Crustless Quiche

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Diabetic Bran Muffins

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