Ham & Cheese Quiche

1 (9 inch) unbaked pie crust

 1 cup shredded cheddar cheese

 1 cup shredded Monterrey Jack cheese

 1/2 cup cooked ham, diced

 4 eggs

1/2 cup half and half

1 c sour cream

1/4 teaspoon salt

1/4 teaspoon ground dry mustard

1/4 teaspoon Basil

 Dash of pepper 

 Instructions

1. Evenly spread the cheese over the bottom of the pie crust.
2. Top the cheese with the diced ham.
3. In a medium bowl, whisk together eggs, half and half, sour cream, salt, pepper, Basil and dry mustard.
4. Pour the egg mixture over the ham and cheese.
5. Cover the unbaked quiche with foil, sealing the edges well. Place the prepared quiche in the freezer.
6. When ready to bake, thaw the quiche.  Then preheat the oven to 350 degrees. 
7. Place the frozen quiche in the oven and bake for about 1/2 hour, or until the filling is set and the crust is golden brown.

1 (9 inch) unbaked pie crust

1 cup shredded cheddar cheese

1 cup shredded Monterrey Jack cheese

1 tablespoon flour

1/2 cup cooked ham, diced

4 eggs

1 cup half and half

2 green onions, chopped

1/4 teaspoon salt

1/4 teaspoon ground dry mustard

Dash of pepper

- See more at: http://www.letsdishrecipes.com/2013/03/make-ahead-quiche.html#sthash.wTACfbNF.dpuf

1 (9 inch) unbaked pie crust

1 cup shredded cheddar cheese

1 cup shredded Monterrey Jack cheese

1 tablespoon flour

1/2 cup cooked ham, diced

4 eggs

1 cup half and half

2 green onions, chopped

1/4 teaspoon salt

1/4 teaspoon ground dry mustard

Dash of pepper

- See more at: http://www.letsdishrecipes.com/2013/03/make-ahead-quiche.html#sthash.wTACfbNF.dpuf

1 (9 inch) unbaked pie crust

1 cup shredded cheddar cheese

1 cup shredded Monterrey Jack cheese

1 tablespoon flour

1/2 cup cooked ham, diced

4 eggs

1 cup half and half

2 green onions, chopped

1/4 teaspoon salt

1/4 teaspoon ground dry mustard

Dash of pepper

- See more at: http://www.letsdishrecipes.com/2013/03/make-ahead-quiche.html#sthash.wTACfbNF.dpuf

Healthy Pork Chops

French Dip Sandwiches

2-3 lbs. roast
1 package dried onion soup mix
2 C. water
3 t. beef bullion
Rolls
1 can mushrooms (optional)

Mix soup mix, water and bullion in crock pot, place roast in crock pot.  Cook on low 6-8 hours.  Take roast out and shred the meat.  Place shredded meat back in crock pot juices.  Cut rolls in half and toast if desired. Place meat in rolls and use leftover juices for au jus dipping sauce.  (I like to put a little mayo on the rolls before the meat.)

SERVES 8-10 or more depending on how much meat you use per roll.

Label:  Thaw meat before cooking or add time to total cooking hours in crock pot.  Shred meat and return to crock pot. Cut rolls in half and place meat on rolls.  Use leftover juice for the au jus dipping sauce.  Enjoy!

For simplicity of preparing this recipe for the group, I am doing 5 meals that will feed 8 instead of 10 meals that will feed 4.  I hope that is ok!

Crock Pot Cashew Chicken

1.5 lbs boneless, skinless chicken thighs, cut each thigh into about 6 pieces (I usually don’t use chicken breasts because they tend to dry out)
1/4 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes

1/2 cup cashews
2 cups zucchini

3.  Combine everything except nuts and zucchini in freezer bag.
4. Combine zucchini and nuts in a different bag.
5. Freeze.

On cooking day, empty chicken bag into Crock-pot, and cook on LOW for 3 to 4 hours. Add cashews and zucchini 1/2 hour before serving and stir. Serve over rice.