Veggie and Cheddar Crustless Quiche

Name: Veggie and Cheddar Crustless Quiche
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: French
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

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.

Chicken Roll Ups with Broccoli and Cheese

September 27, 2020 BeckieLeave a comment

Chicken Roll Ups with Broccoli and Cheese

Save to BigOven

Yum

Cuisine American

Category Appetizers and Snacks Chicken

Persons

Serving Size

2 each

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Rate this recipe

0 ratings

Ingredients

2 cups finely chopped broccoli floret
8 thin chicken breast cutlets, about 3 to 4 ounces each
1 large egg
2 teaspoons water
3/4 cup whole wheat or gluten-free seasoned breadcrumbs
4 slices cheddar cheese, cut in half 3 oz
3/4 teaspoon kosher salt
olive oil spray
toothpicks

Instructions

Oven Directions:
Preheat oven to 425°F. Spray a sheet pan with oil.
Place broccoli in the microwave with 1 tablespoon water, cover and cook 1 minute until soft. Drain and season with 1/4 teaspoon salt.
In a small bowl, combine egg, water and a little salt and beat with a fork; set aside. Fill a second bowl with breadcrumbs.
If the chicken isn't 1/4-inch thin, pound it thin with wax paper and a mallet. Season both sides of the chicken with 1/2 teaspoon salt. Place a 1/2 slice cheese in the center of the chicken and top with 2 tablespoons broccoli.
Roll the chicken around to completely cover cheese, using toothpicks to secure the ends, if needed.
Dip chicken into egg wash, then breadcrumbs and transfer to a sheet pan. Spray both sides of the chicken with oil and bake about 25 minutes, until cooked. Remove toothpicks and eat.

Air Fryer Directions:

Preheat air fryer to 400°F. Spray a sheet pan with oil.
Place broccoli in the microwave with 1 tablespoon water, cover and cook 1 minute until soft. Drain and season with 1/4 teaspoon salt.
In a small bowl, combine egg, water and a little salt and beat with a fork; set aside. Fill a second bowl with breadcrumbs.
If the chicken isn't thin enough to easily roll, pound it thin with wax paper and a mallet. Season both sides of the chicken with 1/2 teaspoon salt. Place a 1/2 slice cheese in the center of the chicken and top with 2 tablespoons broccoli.
Roll the chicken around to completely cover cheese, using toothpicks to secure the ends, if needed.
Dip chicken into egg wash, then breadcrumbs and transfer to a work surface. Spray both sides of the chicken with oil and transfer to the air fryer basket, in batches. Cook about 14 to 16 minutes, turning halfway until the chicken is cooked through in the center.
Remove toothpicks before eating.

Notes

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		597.03 kcal
% Daily Value*
Total Fat 30.76 g		47.3%
	Saturated Fat 11.36 g	56.8%
	Trans Fat 0.54 g
Cholesterol 202.07 mg		67.4%
Sodium 686.19 mg		28.6%
Total Carbohydrate 25.71 g		8.6%
	Dietary Fiber 3.94 g	15.8%
	Sugars 0.25 g
Protein 54.0 g

Vitamin A 21.61 %		Vitamin C 36.76 %
Calcium 24.37 %		Iron 17.03 %

* 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

breadcrumbs,

Broccoli,

cheddar cheese,

chicken breasts

Lovin’ Onions

February 8, 2020April 14, 2020 BeckieLeave a comment

Lovin' Onions

Save to BigOven

Yum

Cuisine American

Category Onions Side Dishes

Persons

Serving Size

Prep Time

10 minutes

Cook Time

40 minutes

Total Time

50 minutes

Rate this recipe

0 ratings

Ingredients

Lovin' Onions

1 tablespoon butter
7 onions, coarsely chopped (about 7 cups)
1/2 cup self-rising flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups (5 ounces) shredded Cheddar cheese, divided
1 1/4 cups (5 ounces) shredded Monterey jack cheese, divided
1 tablespoon jarred jalapeno peppers, drained and chopped (optional)

Instructions

Preheat oven to 350°F. Coat a 1-1/2-quart casserole with cooking spray.
In a large skillet over medium-high heat, melt butter. Add onions and sauté about 10 minutes, or until softened.
Meanwhile, in a medium bowl, combine flour, salt, and pepper. Add 1 cup of each cheese; mix well. Add jalapeño peppers, if desired, and cooked onions; mix well. Pour into prepared casserole dish. Combine remaining cheese and sprinkle evenly over onion mixture.
Bake 30 minutes, or until cheese is melted and bubbly.

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

Amount Per Serving: 8
Calories		229.04 kcal
% Daily Value*
Total Fat 13.0 g		20%
	Saturated Fat 7.79 g	39%
	Trans Fat 0.27 g
Cholesterol 37.66 mg		12.6%
Sodium 430.48 mg		17.9%
Total Carbohydrate 17.98 g		6%
	Dietary Fiber 2.38 g	9.5%
	Sugars 5.5 g
Protein 10.78 g

Vitamin A 10.43 %		Vitamin C 10.36 %
Calcium 30.81 %		Iron 4.42 %

* 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

cheddar cheese,

jarred jalapeno peppers,

Monterey Jack cheese,

onions

Source: Mr. Food

Zucchini Scramble

January 6, 2020August 12, 2020 BeckieLeave a comment

Zucchini Scramble

Save to BigOven

Yum

Cuisine American

Category Breakfast and Brunch Egg Dishes

Persons

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Rate this recipe

0 ratings

Ingredients

2 small zucchini, about 1 pound sliced
1 medium onion, chopped
2 tablespoons butter or margarine
salt and pepper to taste
6 eggs, beaten
1/2 cup shredded cheddar cheese
tomato wedges, optional

Instructions

In a skillet, saute zucchini and onion in butter until tender. Season with salt and pepper. Add the eggs; cook and stir until set. Sprinkle with cheese. Remove from heat; cover until cheese melts.
Serve with tomato wedges, if desired.
Makes 4 servings.

Notes

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

Amount Per Serving:
Calories		222.82 kcal
% Daily Value*
Total Fat 16.9 g		26%
	Saturated Fat 8.47 g	42.4%
	Trans Fat 0.42 g
Cholesterol 269.61 mg		89.9%
Sodium 401.71 mg		16.7%
Total Carbohydrate 5.39 g		1.8%
	Dietary Fiber 1.19 g	4.8%
	Sugars 2.93 g
Protein 12.63 g

Vitamin A 21.66 %		Vitamin C 14.0 %
Calcium 15.14 %		Iron 8.23 %

* 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

cheddar cheese,

eggs,

onion,

tomato wedges,

Zucchini

Source: Taste of Home

Cheesy Potato Shepherd’s Pies

December 29, 2019April 18, 2020 BeckieLeave a comment

Cheesy Potato Shepherd's Pies

Save to BigOven

Yum

Cuisine American

Category Casseroles Ground Beef

Persons

Serving Size

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Rate this recipe

0 ratings

Ingredients

Cheesy Potato Shepherd's Pies

1 lb. lean ground beef
1/2 cup chopped onion
1 3/4 cups water
2 tablespoons butter
1/4 teaspoon salt
2 1/2 cups mashed potato mix (dry)
1 cup milk
1 (12-oz.) jar homestyle beef gravy
2 tablespoons chili sauce or ketchup
1 (9-oz.) pkg. frozen mixed vegetables
1 egg, slightly beaten
2 oz. (1/2 cup) shredded Cheddar cheese
Paprika, if desired
cooking spray

Instructions

Heat oven to 375°F.
Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add ground beef and onion; cook and stir until beef is thoroughly cooked.
Meanwhile, in medium saucepan, bring water, butter and salt to a boil. Remove from heat. Stir in potato flakes and milk. Set aside.
To beef mixture, add gravy, chili sauce and vegetables; mix well. Bring to a boil. Spoon mixture into 4 (2-cup) individual ovenproof casseroles or bowls. Place casseroles in ungreased 15x10x1-inch baking pan.
Add egg to potatoes; mix well. Stir in cheese. Spoon or pipe potato mixture around edge of each casserole. Sprinkle with paprika.
Bake at 375°F. for 20 minutes or until potatoes are set.

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

Amount Per Serving: 4
Calories		760.4 kcal
% Daily Value*
Total Fat 49.73 g		76.5%
	Saturated Fat 18.83 g	94.2%
	Trans Fat 1.9 g
Cholesterol 158.88 mg		53%
Sodium 1447.05 mg		60.3%
Total Carbohydrate 43.39 g		14.5%
	Dietary Fiber 5.7 g	22.8%
	Sugars 5.85 g
Protein 34.48 g

Vitamin A 40.72 %		Vitamin C 10.53 %
Calcium 25.05 %		Iron 23.4 %

* 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

cheddar cheese,

frozen mixed vegetables,

ground beef,

mashed potato mix

Source: Pillsbury

Apple Pie Pizzas

November 14, 2019November 20, 2020 BeckieLeave a comment

Apple Pie Pizzas

Save to BigOven

Yum

Cuisine American

Category Desserts and Sweets

Persons

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Rate this recipe

1 ratings

Ingredients

2 tablespoons flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 can refrigerated biscuits (17.3 oz)
1 cup shredded cheddar cheese
2 small cooking apples, peeled, cored and sliced
1/4 cup butter

Instructions

Preheat oven to 350°
Combine first 3 ingredients in a small bowl, stir well.
Roll biscuits into 4" circles and place on a lightly greased baking sheet.
Sprinkle shredded cheese evenly over circles, leaving 1/4" border. Arrange apple slices over cheese. Sprinkle cinnamon mixture over apples, and dot with butter.
Bake at 350° for 18 to 20 minutes.
Makes 8 pizzas.

Notes

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

Amount Per Serving:
Calories		371.66 kcal
% Daily Value*
Total Fat 17.58 g		27%
	Saturated Fat 8.89 g	44.5%
	Trans Fat 0.94 g
Cholesterol 29.66 mg		9.9%
Sodium 749.64 mg		31.2%
Total Carbohydrate 47.72 g		15.9%
	Dietary Fiber 2.24 g	9%
	Sugars 20.94 g
Protein 7.58 g

Vitamin A 9.68 %		Vitamin C 2.34 %
Calcium 12.88 %		Iron 9.23 %

* 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

apples,

brown sugar,

can biscuits,

cheddar cheese,

cinnamon

Mexican Five Layer Dip

September 4, 2019April 20, 2020 BeckieLeave a comment

Mexican Five Layer Dip

Save to BigOven

Yum

Cuisine Mexican

Category Dips and Spreads

Persons

Serving Size

Prep Time

2 hours, 10 minutes

Total Time

2 hours, 10 minutes

Rate this recipe

0 ratings

Ingredients

Mexican Five Layer Dip

1 large avocado; mushy
3 tomatoes
2 packages taco seasoning mix
1 cup mayonnaise
1 can pitted black olives
1 package shredded cheddar cheese

Instructions

Peel avocado and cut up – layer in the bottom of a 10″ pie plate or quiche pan.
Cut tomatoes and layer on top of avocado.
Mix 1 cup of mayo with the 2 taco seasoning mixes and layer on top of tomatoes.
Slice olives and layer on top of mayo mixture.
Spread cheddar cheese over the top.
Chill for 2 hours. Serve with nacho chips
Servings: 8
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 8
Calories		394.57 kcal
% Daily Value*
Total Fat 38.39 g		59.1%
	Saturated Fat 9.23 g	46.2%
	Trans Fat 0.29 g
Cholesterol 36.51 mg		12.2%
Sodium 537.52 mg		22.4%
Total Carbohydrate 7.28 g		2.4%
	Dietary Fiber 3.68 g	14.7%
	Sugars 1.51 g
Protein 7.33 g

Vitamin A 10.42 %		Vitamin C 10.94 %
Calcium 21.11 %		Iron 9.18 %

* 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

avocado,

black olives,

cheddar cheese,

taco seasoning mix,

tomatoes

Dad’s “Wakeup Makeup” Breakfast Casserole

July 15, 2019April 20, 2020 BeckieLeave a comment

Dad's "Wakeup Makeup" Breakfast Casserole

Save to BigOven

Yum

Cuisine Mexican

Category Breakfast and Brunch Casseroles

Persons

Serving Size

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

1 hour

Rate this recipe

0 ratings

Ingredients

Dad’s “Wakeup Makeup” Breakfast Casserole

1 tablespoon butter or margarine
2 baked potatoes leftovers or bake in microwave
1 cup refried beans canned or leftovers
1 cup medium picante salsa
6 eggs
1/4 cup milk
dash salt and pepper to taste
1 cup shredded cheese–cheddar Monterrey Jack or mixed
12 fresh flour tortillas

Instructions

Preheat oven to 375°F. Grease the bottom of a 9X12 baking dish with the butter.
Slice the potatoes diagonally in 1/4 – 1/2 inch slices. Leave skins on. Place a layer on the bottom of the dish.
Cover the potatoes with a layer of refried beans. Top that with the rest of the potatoes. Spread about 1/2 the salsa over the layers followed by 1/2 of the cheese.
Crack the eggs into a bowl, add the milk, and mix them with a whisk or fork. Add salt & pepper then pour eggs into the baking dish.
Top the layers with the remaining cheese. Cover dish with foil and bake about 45 minutes. At about 30 minutes you can remove the foil to allow the top to brown. When a knife comes out clean it’s ready.
Put the remaining salsa (warmed) on top as garnish.
Serve with warmed flour tortillas.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 6
Calories		564.75 kcal
% Daily Value*
Total Fat 21.09 g		32.4%
	Saturated Fat 7.88 g	39.4%
	Trans Fat 0.34 g
Cholesterol 185.28 mg		61.8%
Sodium 1375.68 mg		57.3%
Total Carbohydrate 71.83 g		23.9%
	Dietary Fiber 6.13 g	24.5%
	Sugars 5.97 g
Protein 22.51 g

Vitamin A 16.7 %		Vitamin C 9.67 %
Calcium 35.95 %		Iron 30.53 %

* 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

baked potatoes,

cheddar cheese,

flour tortillas,

Monterey Jack,

picante salsa,

refried bean

Shrimp Stuffed Potatoes

June 25, 2019April 20, 2020 BeckieLeave a comment

Shrimp Stuffed Potatoes

Save to BigOven

Yum

Cuisine American

Category Potatoes Side Dishes

Persons

Serving Size

Prep Time

5 minutes

Cook Time

1 hour, 30 minutes

Total Time

1 hour, 35 minutes

Rate this recipe

0 ratings

Ingredients

Shrimp Stuffed Potatoes

6 large Idaho potatoes
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated Monterey Jack
2 cups sour cream
1 pound shrimp, peeled and sauteed
Vegetable oil, for coating
Salt and pepper
Paprika

Instructions

Preheat oven to 350°.
Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
Place the butter in a large bowl. Remove the potatoes from the oven and slice each potato in half. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper. Fold the shrimp and both cheeses into the mixture.
Gently stuff the mixture back into the potato shells, making sure not to break them.
Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color.
Bake in the oven for approximately 20 to 30 minutes until browned on top.
Yield: 6 servings
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 6
Calories		1018.02 kcal
% Daily Value*
Total Fat 66.16 g		101.8%
	Saturated Fat 35.1 g	175.5%
	Trans Fat 1.14 g
Cholesterol 253.41 mg		84.5%
Sodium 1470.14 mg		61.3%
Total Carbohydrate 69.36 g		23.1%
	Dietary Fiber 8.59 g	34.4%
	Sugars 5.43 g
Protein 39.51 g

Vitamin A 54.66 %		Vitamin C 81.54 %
Calcium 76.5 %		Iron 20.74 %

* 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

cheddar cheese,

Idaho potatoes,

Monterey Jack,

Shrimp

Bacon Double Cheese Stuffed Burgers

December 18, 2018May 12, 2020 BeckieLeave a comment

Bacon Double Cheese Stuffed Burgers

Save to BigOven

Yum

Cuisine American

Category Burgers Grilling Sandwiches

Persons

Serving Size

1 each

Prep Time

10 minutes

Cook Time

8 minutes

Total Time

18 minutes

Rate this recipe

1 ratings

Ingredients

Bacon Double Cheese Stuffed Burgers

1/4 lb chopped, crisp cooked bacon
1/2 large onion diced
1 cup cheddar cheese – shredded
1.5 lb good ground beef
1/2 teaspoon salt free seasoning
2 tablespoons beer or Worcestershire Sauce

Instructions

Combine bacon, onion, cheddar cheese and set aside.
Combine beef, salt free seasoning and beer, mix thoroughly.
Then shape into 6 thin patties. Put bacon, onion and cheese on 3 patties. Top with remaining patties and press edges to seal.
Grill, broil or pan fry until well done, about 4 minutes per side.
Please Note: 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		774.31 kcal
% Daily Value*
Total Fat 60.28 g		92.7%
	Saturated Fat 25.73 g	128.7%
	Trans Fat 3.19 g
Cholesterol 205.91 mg		68.6%
Sodium 545.18 mg		22.7%
Total Carbohydrate 5.29 g		1.8%
	Dietary Fiber 0.45 g	1.8%
	Sugars 2.32 g
Protein 49.82 g

Vitamin A 13.97 %		Vitamin C 3.73 %
Calcium 35.82 %		Iron 28.95 %

* 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

beer,

cheddar cheese,

cooked bacon,

ground beef,

worcestershire

Veggie and Cheddar Crustless Quiche

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