July 14, 2011: Veggie Wrap Recipe

I’ve shared with you that I’m trying my best to get healthy this month with daily exercise and a delicious fruit smoothie for breakfast. Another way I cut down on calories but load up on vitamins is by enjoying a raw veggie wrap for lunch.

I’m not including any measurements with this recipe because the amounts really depend on your particular tastes and the size of your tortilla or wrap (you can use a fancy one like spinach or sun-dried tomato flavor, but a plain old flour tortilla will work just fine). You could also put these ingredients in a pita bread for a change of pace.

This particular combination of ingredients is one of my favorites, but do feel free to substitute whatever you’ve got on hand and whatever sounds really good to you.

Veggie Wrap

1 tortilla, burrito size
Feta cheese, plain or flavored (you can substitute low fat cream cheese if you like)
Hummus, commercially prepared (any variety; my favorite is roasted pine nut) or homemade
Broccoli sprouts
Radishes, thinly sliced
Green onions, diced
Carrots, shaved into thin strips
Tomato, diced
Sunflower seeds
Mixed baby greens

Sprinkle feta cheese evenly over tortilla; microwave on high for about 30 seconds, just until cheese starts to melt and tortilla is softened.

Spread hummus over tortilla, sprinkle with remaining ingredients. Roll up like a burrito.

Serves one.

Tip: For some extra flavor, try splashing on a bit of balsamic vinaigrette salad dressing or a squirt of fresh lemon juice plus soy sauce.

April 27, 2011: Yet More Leftover Ham – Impossible Ham and Cheese Pie

I’m not quite sure when Bisquick first developed their impossible pie recipes; I do know they were quite popular back in the 1980s. I’ve certainly made my share of them and adapted many of the recipes to make new impossible pie concoctions. The beauty is that they’re quick, easy, and tasty – perfect for a weeknight meal for the whole family.

This recipe is based on the one from Bisquick for an Impossible Bacon Pie. With a couple subtle changes, it becomes the next best thing to quiche Lorraine without all the work!

Impossible Ham and Cheese Pie

1 ½ cups diced, cooked ham
1 ½ cups shredded Swiss or Cheddar cheese, divided
½ cup chopped onion
1 tomato, thinly sliced (optional)
2 cups milk
1 cup Bisquick
4 eggs
Salt and pepper to taste

In a greased pie pan, layer the ham, one cup of the cheese, and the chopped onion. Beat together the milk, Bisquick, eggs and seasonings until smooth. Pour the Bisquick mixture over the ingredients in the pie pan. Top with sliced tomatoes, if using, and the remaining cheese. Bake in a 400 degree oven 35 to 40 minutes.

Tip: Don’t have Bisquick on hand? Substitute pancake mix (but do remember it will be a little bit sweeter).

April 6, 2011: Overnight Breakfast Casserole Recipe

This is a recipe I made a couple years ago for our church’s annual Easter breakfast, served right after the Easter sunrise service. It came out delicious – and it was a breeze to serve it on Easter morning since the preparation was all done the night before. You could also make this after Easter – if you’re serving a ham for the holiday dinner, the leftovers are perfect for this casserole.

In typical Candy fashion, I took the original recipe and added a bit of heat with green chiles while making it a bit healthier with the addition of chopped vegetables. Serve this breakfast casserole with sliced fresh fruit and it is a complete breakfast.

Overnight Breakfast Casserole Recipe

8 eggs, beaten with a fork
2 cups milk
1 t. salt
1 t. pepper
1 t. dry mustard
2 green onions, thinly sliced
1 small tomato, seeded and diced
1 can mild green chiles (or 1 – 2 fresh roasted green chiles)
8 slices soft bread (white or wheat)
2 cups grated cheddar cheese
1 cup cubed ham (or cooked, crumbled sausage)

Mix eggs, milk and seasonings. In a 9 x 9” glass or ceramic baking dish sprayed with cooking spray, layer half the bread slices, vegetables, ham and cheese. Repeat with remaining ingredients. Pour egg mixture over all. Cover with plastic wrap and refrigerate overnight. Bake at 325 degrees for one hour, or until completely set.

Note: I doubled the recipe to make enough to serve about 16 people.