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

Spicy Yellow Rice with Red Beans

May 16, 2018June 18, 2020 BeckieLeave a comment

Spicy Yellow Rice with Red Beans

Save to BigOven

Yum

Cuisine Cajun

Category Beans Main Dishes Rice Side Dishes

Persons

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Rate this recipe

0 ratings

Ingredients

Spicy Yellow Rice with Red Beans

2 tablespoons olive oil
1 large red onion, finely chopped
3 cloves garlic, finely chopped
3 tablespoons ancho chile powder
2 teaspoons ground cumin
1/4 teaspoon cayenne
2 cups long grain rice
4 cups water
Pinch saffron, toasted and crumbled
Salt
1 1/2 cup cooked red beans
1/4 cup thinly sliced green onions

Instructions

Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook 1 minute. Add the ancho, cumin, and cayenne and cook for 2 minutes.
Add the rice and stir to coat each grain with the mixture. Add the water and saffron, and salt, to taste. Bring to a boil. Cover the pot, lower the heat, and cook for 12 to 15 minutes, until the water is absorbed and the rice is tender.
Fold in the beans and green onions and re-season.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		668.67 kcal
% Daily Value*
Total Fat 9.1 g		14%
	Saturated Fat 1.37 g	6.9%
	Trans Fat
Cholesterol		0
Sodium 1066.05 mg		44.4%
Total Carbohydrate 123.58 g		41.2%
	Dietary Fiber 21.46 g	85.8%
	Sugars 3.87 g
Protein 24.54 g

Vitamin A 10.57 %		Vitamin C 8.86 %
Calcium 17.92 %		Iron 46.65 %

* 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

ancho chile powder,

cayenne,

cooked red beans,

green onions,

long grain rice,

red onions

Red Onion Salsa

May 10, 2018June 21, 2020 BeckieLeave a comment

Red Onion Salsa

Save to BigOven

Yum

Cuisine Mexican

Category Condiments Salsas

Persons

Serving Size

1 tablespoon

Prep Time

2 hours, 15 minutes

Total Time

2 hours, 15 minutes

Rate this recipe

0 ratings

Ingredients

Red Onion Salsa

1 1/2 cups finely chopped red onion (about 2 medium)
3/4 cup finely chopped tomato (about 1 medium)
1/4 cup chopped green onions (2 to 3 medium)
1/4 cup lemon juice
2 tablespoons chopped fresh cilantro leaves
2 tablespoons balsamic vinegar
1 tablespoon olive or vegetable oil
1 teaspoon reduced sodium soy sauce
1/4 teaspoon ground red pepper
4 cloves garlic, finely chopped

Instructions

Mix all ingredients in glass or plastic bowl.
Cover refrigerate at least 2 hours.
About 2 cups salsa. Per serving 1 tablespoon
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 tablespoon
Calories		9.74 kcal
% Daily Value*
Total Fat 0.46 g		0.7%
	Saturated Fat 0.03 g	0.2%
	Trans Fat 0.0 g
Cholesterol		0
Sodium 6.06 mg		0.3%
Total Carbohydrate 1.34 g		0.4%
	Dietary Fiber 0.21 g	0.8%
	Sugars 0.63 g
Protein 0.18 g

Vitamin A 0.28 %		Vitamin C 2.35 %
Calcium 0.39 %		Iron 0.32 %

* 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

cilantro,

green onions,

ground red pepper,

red onions,

reduced sodium soy sauce,

tomatoes

Farfalle with Fresh Tomato Sauce

April 5, 2018July 20, 2020 BeckieLeave a comment

Farfalle with Fresh Tomato Sauce

Save to BigOven

Yum

Cuisine Italian

Category Main Dishes Pasta Side Dishes

Persons

Prep Time

20 minutes

Cook Time

15 minutes

Total Time

35 minutes

Rate this recipe

0 ratings

Ingredients

4 tomatoes, about 2 pounds total weight, peeled and seeded, then cut into 1/2-inch dices
1/2 cup fresh basil cut into slender ribbons, plus whole leaves for garnish
3 tablespoons chopped red onion
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 clove garlic, finely minced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound farfalle (bow tie) pasta

Instructions

To make the sauce, in a large bowl, combine the tomatoes, basil, onion, olive oil, vinegar, garlic, salt and pepper. Toss gently to mix.
Fill a large pot 3/4 full with water and bring to a boil. Add the farfalle and cook until al dente (tender), 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly.
Divide the pasta among warmed individual bowls. Top each serving with sauce and garnish with a fresh basil leaf.
Serves 4
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		342.19 kcal
% Daily Value*
Total Fat 11.41 g		17.6%
	Saturated Fat 1.62 g	8.1%
	Trans Fat
Cholesterol		0
Sodium 450.71 mg		18.8%
Total Carbohydrate 51.42 g		17.1%
	Dietary Fiber 4.47 g	17.9%
	Sugars 7.27 g
Protein 9.36 g

Vitamin A 9.64 %		Vitamin C 32.31 %
Calcium 3.69 %		Iron 7.86 %

* 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

bow tie,

farfalle psta,

fresh basil,

garlic,

red onions,

red wine vinegar,

tomatoes

Macaroni Salad

January 29, 2018June 9, 2020 BeckieLeave a comment

Macaroni Salad

Save to BigOven

Yum

Cuisine American

Category Pasta Salads Side Dishes

Persons

Serving Size

2/3 cup

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Rate this recipe

0 ratings

Ingredients

Macaroni Salad

8 oz uncooked macaroni, elbow
1/2 cup reduced-calorie mayonnaise
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1 cup celery, chopped
1/3 cup red onions, finely chopped
2 tablespoons parsley, fresh, chopped
1/4 teaspoon table salt, or to taste
1/8 teaspoon black pepper, freshly ground, or to taste

Instructions

Cook macaroni according to package directions without added salt or fat; drain and transfer to a large bowl.
In a medium bowl, whisk together mayonnaise, vinegar, mustard and garlic powder; stir mixture into cooked macaroni. Fold in celery, onion and parsley; season to taste with salt and pepper. Serve warm or chilled.
Yields about 2/3 cup per serving.
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: 2/3 cup
Calories		211.57 kcal
% Daily Value*
Total Fat 11.6 g		17.8%
	Saturated Fat 1.75 g	8.8%
	Trans Fat 0.0 g
Cholesterol 5.63 mg		1.9%
Sodium 152.89 mg		6.4%
Total Carbohydrate 22.43 g		7.5%
	Dietary Fiber 1.31 g	5.2%
	Sugars 1.23 g
Protein 3.95 g

Vitamin A 0.76 %		Vitamin C 2.4 %
Calcium 1.47 %		Iron 2.78 %

* 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

elbow pasta,

pasta,

red onions,

reduced-calorie mayonnaise,

salads

Kidney Bean Salad with Mediterranean Dressing

January 24, 2018June 7, 2020 BeckieLeave a comment

Kidney Bean Salad with Mediterranean Dressing

Save to BigOven

Yum

Cuisine Mediterranean

Category Beans Salads

Persons

Prep Time

15 minutes

Total Time

15 minutes

Rate this recipe

0 ratings

Ingredients

Kidney Bean Salad with Mediterranean Dressing

1 ear of raw corn kernels
1/4 cup red onion, minced
1 15 oz can kidney beans, rinsed and drained
1 medium tomato, chopped
2 tablespoons parsley or cilantro, minced

Mediterranean Dressing

4-5 cloves garlic
1 cup extra virgin olive oil
1/3 cup fresh lemon juice
sea salt and pepper to taste

Instructions

Combine all salad ingredients and toss with 1/2 cup Mediterranean Dressing.
Mediterranean Dressing
Press garlic and let sit for 5 minutes.
Whisk together the lemon juice, garlic, sea salt and pepper.
Slowly pour the extra virgin olive oil into the mixture while whisking constantly. The more slowly you pour and the faster you whisk, the thicker and creamier the dressing will be.
The dressing will store in the refrigerator for up to 10 days. It will solidify so you will need to bring it back to room temperature before using.
Salad: Serves 2
Dressing: Yields about 1-1/3 cup
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		642.44 kcal
% Daily Value*
Total Fat 55.4 g		85.2%
	Saturated Fat 7.71 g	38.6%
	Trans Fat
Cholesterol		0
Sodium 321.35 mg		13.4%
Total Carbohydrate 31.37 g		10.5%
	Dietary Fiber 6.58 g	26.3%
	Sugars 5.15 g
Protein 7.85 g

Vitamin A 2.9 %		Vitamin C 19.64 %
Calcium 5.76 %		Iron 11.56 %

* 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

2 servings,

can kidney beans,

fresh corn,

red onions,

tomatoes

Source: RecipeLand.com

Tomato Mozzarella Salad

January 7, 2018July 29, 2020 BeckieLeave a comment

Tomato Mozzarella Salad

Save to BigOven

Yum

Cuisine Italian

Category Appetizers and Snacks Salad Dressings Salads

Persons

Prep Time

30 minutes

Total Time

30 minutes

Rate this recipe

0 ratings

Ingredients

3 tablespoons fresh lemon juice
1 large clove garlic, minced
1/8 teaspoon freshly ground black pepper
Generous pinch hot red pepper flakes
1/2 medium red onion, cut into 1/4-inch dice
1 tablespoon currants
Salt to taste
2 tightly-packed tablespoons fresh basil, torn
7 tablespoons toasted pine nuts

Tomatoes and Mozzarella:

6 medium-sized ripe tomatoes, sliced vertically about 1/2-inch thick
3/4 pound fresh mozzarella, packed in liquid, sliced 1/2-inch thick
About 3 tablespoons extra-virgin olive oil

Instructions

In a small bowl, combine lemon juice, garlic, the two peppers, onion, currants and salt to taste. Let stand 20 to 30 minutes.
Just before assembling the dish, stir in the basil, and all but 1/2 teaspoon or so of the pine nuts.
Alternate slices of tomato and cheese on a plate, lightly seasoning each tomato slice with a little salt. Sprinkle each mozzarella slice with a teaspoon or so of the onion mixture and sprinkle it with about 1/2 teaspoon pine nuts.
Sprinkle the entire dish with the olive oil, and any leftover pine nuts and onion mixture.
Serve at room temperature.
Serves 6 to 8 as antipasto; 4 as a main dish

Notes

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

Amount Per Serving:
Calories		246.68 kcal
% Daily Value*
Total Fat 19.81 g		30.5%
	Saturated Fat 6.68 g	33.4%
	Trans Fat
Cholesterol 33.59 mg		11.2%
Sodium 376.18 mg		15.7%
Total Carbohydrate 7.57 g		2.5%
	Dietary Fiber 1.62 g	6.5%
	Sugars 4.32 g
Protein 11.45 g

Vitamin A 12.98 %		Vitamin C 17.34 %
Calcium 23.06 %		Iron 5.35 %

* 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

currants,

fresh basil,

fresh mozzarella cheese,

Italian,

pine nuts,

red onions,

tomatoes

Wild Smoked Alaska Salmon Bruschetta

December 26, 2014August 10, 2020 BeckieLeave a comment

Wild Smoked Alaska Salmon Bruschetta

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Yum

Cuisine Italian

Category Appetizers and Snacks Bruschetta Fish and Seafood

Persons

Prep Time

10 minutes

Cook Time

5 minutes

Total Time

15 minutes

Rate this recipe

0 ratings

Ingredients

12 slices smoked wild Alaska salmon
4 tablespoons olive oil
1 garlic clove, crushed
12 slices rustic-style bread
Rocket or salad leaves
2 tomatoes, deseeded and chopped
1/2 red onion, very finely sliced
1 tablespoon balsamic vinegar
Pinch of caster sugar

Instructions

Preheat a char-grill pan or the grill.
Sprinkle 3 tablespoons of the olive oil over the bread and spread each piece with a little crushed garlic. Char-grill or grill the slices of bread until lightly browned on one side only
Arrange a few rocket or salad leaves and the slices of smoked salmon onto the toasted side of each piece of bread
Mix together the tomatoes and red onion with the remaining olive oil. Add the balsamic vinegar and caster sugar. Stir well, then spoon some onto each bruschetta. Serve
Serves: 4 – 6

Notes

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

Amount Per Serving:
Calories		602.9 kcal
% Daily Value*
Total Fat 33.79 g		52%
	Saturated Fat 6.89 g	34.5%
	Trans Fat 0.02 g
Cholesterol 93.5 mg		31.2%
Sodium 398.38 mg		16.6%
Total Carbohydrate 31.48 g		10.5%
	Dietary Fiber 3.0 g	12%
	Sugars 5.4 g
Protein 41.46 g

Vitamin A 1.96 %		Vitamin C 14.82 %
Calcium 10.12 %		Iron 15.65 %

* 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

red onions,

rocket leaves,

rustic-style bread,

smoked wild Alaska salmon,

tomatoes

Rice and Beans

December 5, 2014September 6, 2020 BeckieLeave a comment

Rice and Beans

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Yum

Cuisine American

Category Beans Main Dishes Side Dishes

Persons

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Rate this recipe

0 ratings

Ingredients

1 tablespoon olive oil
2 large cloves garlic, lightly crushed with the side of a knife blade and minced
1 large red onion, diced
1 stalk celery, diced
1 green bell pepper, stem and seeds removed and small diced
2 (1-pound) cans red kidney beans
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon hot sauce
2 1/2 cups chicken stock
1 cup white rice
1 tablespoon butter
1 tablespoon minced fresh cilantro leaves

Instructions

Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.
Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.
Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.

Notes

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

Amount Per Serving:
Calories		297.5 kcal
% Daily Value*
Total Fat 5.43 g		8.4%
	Saturated Fat 1.65 g	8.3%
	Trans Fat 0.06 g
Cholesterol 6.07 mg		2%
Sodium 600.05 mg		25%
Total Carbohydrate 49.66 g		16.6%
	Dietary Fiber 6.98 g	27.9%
	Sugars 6.76 g
Protein 13.06 g

Vitamin A 1.91 %		Vitamin C 17.13 %
Calcium 8.14 %		Iron 12.3 %

* 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

celery,

green bell pepper,

red kidney beans,

red onions,

white rice

Grilled Oysters with Mango Pico de Gallo and Red Chili Horseradish

September 11, 2014January 12, 2021 BeckieLeave a comment

Grilled Oysters with Mango Pico de Gallo and Red Chili Horseradish

Save to BigOven

Yum

Cuisine American

Category Appetizers and Snacks Fish and Seafood Grilling

Persons

Prep Time

15 minutes

Cook Time

4 minutes

Wait Time

30 minutes

Total Time

19 minutes

Rate this recipe

0 ratings

Ingredients

Mango Pico de Gallo:
1 ripe mango, peeled, pitted, and cut into very small dice
1/2 red onion, peeled and cut into very small dice
1 small jalapeno, cut into very small dice
1 lime, juiced
2 tablespoons extra-virgin olive oil
2 teaspoons honey
2 tablespoons chopped fresh recao or cilantro leaves
Salt and freshly ground pepper
Red Chili Horseradish:
1/2 cup prepared horseradish, drained
1 1/2 tablespoons ancho chili powder
Salt
20 oysters, scrubbed well

Instructions

Mix together the mango, onion, jalapeno, lime juice, oil, honey, and recao or cilantro in a medium bowl. Season with salt and pepper, to taste, and stir to combine. Let sit at room temperature for 30 minutes before using.
Mix together the horseradish and ancho chili powder in a small bowl. Season with salt, to taste.
Heat grill to high. Dip oysters in water, as this will help them steam open on the grill. Place oysters on the grill, close the cover, and grill until all have opened, about 3 to 4 minutes. Discard any that do not open. Place a tablespoon of the Mango Pico de Gallo on top of each oyster and top that with a scant teaspoon of the Red Chili Horseradish.

Notes

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Amount Per Serving:
Calories		180.71 kcal
% Daily Value*
Total Fat 6.78 g		10.4%
	Saturated Fat 1.21 g	6.1%
	Trans Fat 0.0 g
Cholesterol 62.5 mg		20.8%
Sodium 481.4 mg		20.1%
Total Carbohydrate 18.48 g		6.2%
	Dietary Fiber 2.26 g	9%
	Sugars 9.03 g
Protein 12.77 g

Vitamin A 16.45 %		Vitamin C 37.42 %
Calcium 3.59 %		Iron 38.56 %

* 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

jalapeno,

mango,

oysters,

prepared horseradish,

red onions

Broccoli and Cheddar Quiche

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Spicy Yellow Rice with Red Beans

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Red Onion Salsa

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Farfalle with Fresh Tomato Sauce

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Macaroni Salad

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Kidney Bean Salad with Mediterranean Dressing

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Tomato Mozzarella Salad

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Wild Smoked Alaska Salmon Bruschetta

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