Quick Quiche

If your life is as hectic as mine, you are always looking for something to fix for dinner that is quick, easy, requires as few ingredients as possible, and tastes good. Once in a while I venture out and try a creation of my own. Last week I did just that and would like to share my version of a "quick quiche." I am sure that there are many different ways you can change this recipe out or kick it up a notch. Enjoy being creative!

INGREDIENTS
..4 potatoe latke pancakes (frozen)
..1 small carton Egg Beaters (any flavor)
..1/8 to 1/4 cup diced onions
..1/4 to 1/2 cup grated mozarella, low-moisture, cheese
..1 tablespoon butter, divided in half

DIRECTIONS
Preheat oven to 350 degrees Farenheit.

Place 1/2 tablespoon butter in a medium-sized fry pan and turn heat to low to medium. Add frozen potato pancakes. Heat potatoes until slightly crispy on each side, taking care to not burn them.

Remove potatoes from fry pan and place in buttered glass pie dish, arranging to best fit the configuration of the pan.

Add the diced onions to the fry pan with remaining butter. Saute until just starting to turn opaque. Turn off heat and remove pan, transferring onions to the baking dish and distributing them evenly across the top of the potatoes. If hot to to touch let the dish cool for a few minutes before proceeding.

Sprinkle the grated cheese over the top of the onions and potatoes.

Add the egg mixture over the top of the potatoes, onions and cheese. There is no need to stir. Suggest slowly pouring the eggs in on a side between the glass and the potatoes.

Bake uncovered for approximately 25 to 30 minutes or until the egg mixture is set and a knife inserted in the center comes out clean.

Remove from oven and let sit for about 5 minutes.

Cut into pie wedges and serve.

The Ultimate Omelette

One Saturday morning I was working at my desk and had the FoodNetwork channel tuned in on the little TV that sits on my desk. Tyler Florence was on and he was talking about his recipe for "The Ultimate Omelette." I love omelettes and have tried for years to make my own, but they never turn out right.

As I watched the TV program I realized that Tyler's secret for making omelettes was so easy. So, that night I tried it and VOILA! I had a fantastic omelette without a lot of hassle. You have to try this! Click on the title above and you'll be redirected to the FoodNetwork TV website. Type in the search words "The Ultimate Omelette" and pick the Tyler Florence recipe link. Enjoy!

Salsa

If you are like many Americans who have high blood pressure, but still like salsa and chips - here is a friendly solution for you. This recipe was found in the Saturday Evening Post archives where NFL legend, Joe Montana, candidly talked about his own experience with hypertension.

Ingredients:
• 9 plum tomatoes, seeded and chopped
• 6 scallions finely chopped
• 2 jalapeños, seeded and finely chopped
• 1 clove garlic, finely chopped
• 1 lime, juiced (about 2 tablespoons) teaspoon salt

Directions:
Combine and mix tomatoes, scallions, jalapeños, garlic, lime juice, and salt. Serve with meatloaf.

How to Serve:
Serve with salt-free, or low sodium, baked tortilla chips.

Nutritional Analysis (per 1/2 cup serving)
• Calories: 19
• Fat: 0.25 gm
• Cholesterol: 0.03 mg
• Saturated Fat: 0 gm
• Sodium: 45 mg

Healthy Bean Pitas

I don't remember where I got this recipe originally, but I have had so much FUN changing it up. It's so satisfying and healthy too!

Basic Ingredients:

• 1 - 15 ounce can white beans, rinsed and drained
• 1/2 cup roma tomato, seeded and finely chopped
• 1/4 cup sweet onion, finely chopped
• 1-2 tablespoons lite Italian dressing

Directions:

• Gently blend all the ingredients above together and put in a glass bowl.
• Cover with plastic wrap and place in refrigerator.
• Let sit for 30 minutes or more.
• Gentle re-stir to blend the flavors together before serving
• Take one half of a whole wheat pita and layer the bottom with a small amount of mixed green salad.
• Spoon over the salad about 1/4 to 1/2 cup of the bean mix.
• Salt or pepper to taste
• If desired, you can top with a dollop of ranch dressing or your favorite salad dressing.

Servings: 1 can = 4 - 6 servings

Changing It Up!

This is my favorite part. I never get tired of this recipe but you can make it look and taste different each time. Make it sweet and smoky, spicy or tangy. It's all good! Here's some ideas for changing it up!

Beans

• Use your favorite canned bean, such as: red, pinto, or black.

Onions

• Use a red onion, walla walla sweet, or yellow. Or, add some chopped green onions to the top of the pita as a topping.

Meat or Vege Meat

• Between the salad and bean layer, you can add some strips of your favorite meat or a sliced vege patty such as a Garden Burger. This adds some more protein and flavor.

Veggies as a Mix or Toppings

Depending on what you like and/or the type of beans you use, you can also use any of the following ingredients to blend with your beans, or as a topping to your pita sandwich:

• Cilantro
• Green Chiles
• Olives
• Garbanzo beans
• Hummus
• Bell Pepper (red, green, yellow or orange)
• Pickles
• and so forth - go wild! get creative!

Hope you enjoy this as much as I do!