Cook It: Quiche

Have you figured out yet that I like flexible recipes... I love a recipe that has the same base and the flexibility to switch the flavors! This is a great flexible recipe.

Ingredients:

1 pie crust (uncooked)

8 eggs

1/4 cup flour

1/4 cup milk

salt and pepper to taste

assorted fillings (spinach, sausage, ham, bell peppers, broccoli, mushrooms, potatoes, bacon, cheese, etc.)

Preheat oven to 400*

In a bowl, combine eggs, milk, flour, salt and pepper.

Precook any meat you are adding.

Add all veggies/meat/cheeses to the egg mixture.

Pour into your pie crust.

Bake at 400* for 30-60 minutes, until your eggs are set and crust is done. The more fillings, the longer it will take. The filling shouldn't juggle when the pie is moved.

Enjoy!

Cook It: Green Chicken Enchiladas

This recipe is similar to the red enchilada recipe my hubby likes. However, this is my preferred recipe for enchiladas.

I used the left over roast chicken that I had pulled from the bone for this, so I didn't have to cook new chicken.

Ingredients:

1 can green enchilada sauce

1 block cream cheese

2 cups shredded/chunked pre-cooked chicken

1-2 cups shredded cheese

10ish corn tortillas torn into pieces

Melt the cream cheese with the green enchilada sauce over medium heat.

Add the chicken to the sauce.

Line the bottom of your pan with pieces of corn tortilla.

Layer tortilla, sauce, cheese. I typically like 2-3 layers, ending with cheese on top.

Bake at 350* for 30 minutes (or until heated throughout).

This recipe freezes well and is a great recipe to double and make a couple dishes... one for now, one for later!

Enjoy!

Cook It: Chicken Noodle Soup

You may be wondering if I realize it is summer (soup is a winter thing)... and the answer is... YES... with the temperature hovering around 99* it is too hot to cook anything in the oven... so I try to do as much croc-pot cooking as possible! This is a super easy recipe for croc-pot cooking!

Ingredients:

sliced carrots

sliced celery

shredded/cubed chicken (pre-cooked... use your left over roast chicken)

chicken broth (or water with bullion)

egg noodles

All ingredients are as much as you please... so if you like more carrots, then add more carrots.

Place your carrots and celery in the bottom of the croc-pot.

Top with your chicken.

Add enough broth to mostly fill the pot.

Cook on low for 6 hours or so. In the last 20 minutes, add the egg noodles. You can also boil the noodles on the stovetop and then add them in as you serve. This keeps them from getting too soggy.

Mmm... Chicken Noodle Soup.... and no hot oven running!

Enjoy!