Spinach Artichoke Dip Quiche

Posted on December 19, 2017 by Simply Healthy Cooking with Pam
I love quiche. When I was diagnosed with Type 2 diabetes in 2005, one of the things I missed was eating pie crust. Over the years I learned to do without the pie crusts. I stumbled across a blog post about quiche and saw this idea for Spinach Artichoke Dip and thought to try and make a quiche. This recipe reminds me of the Greek dish Spanakopita pie made with Phyllo dough. The filling is awesome, I thought. Hope you enjoy the recipe.

Spinach Artichoke Dip Quiche
Created 12/13/17

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6 large eggs
½ cup sour cream
½ cup heavy cream
1 box thawed chopped frozen spinach (squeeze out all the water when thawed out)
½ jar (6 oz.) artichoke hearts chopped
2 teaspoons garlic powder
1 cup shredded mozzarella cheese
½ cup Parmesan cheese
Fresh cracked pepper (I did not use any salt because the cheese has a lot of salt already)

Preheat oven to 350 degrees. Lightly grease a 9” pie plate with butter or olive oil, your choice. In a large bowl, combine all the ingredients except for the Parmesan cheese and mix well. Pour the egg mixture into the greased pie plate. Sprinkle the Parmesan cheese on top.

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Bake for 45 minutes or until the center is set. Test the quiche by inserting a butter knife in the center and it comes out clean.

Total Carbs: 5
Note: if not want a lot of spinach in the quiche, can do 6-8 oz. instead of the whole box.

CLICK HERE TO PRINT THE RECIPE

Filed under: Clean Eating, Diabetic Friendly, Gluten Free, Holiday Recipes, Keto, Low Carb, Quiche, Vegeterian Recipes | Tagged: , , | Leave a comment »

One Skillet Chicken Zucchini Stir Fry

Posted on October 8, 2017 by Simply Healthy Cooking with Pam
Keeping it simple is important to healthy eating. The key is using organic, simple ingredients to make a healthy meal that takes only minutes to prepare. Enjoy!

One Skillet Chicken Zucchini Stir Fry
Created 2017

OneSkilletChickenZucchiniStirFry

This feeds 1 person, if feeding more adjust recipe accordingly

1 chicken breast sliced or cubed or 1/2 pound chicken tenders cubed
2 handfuls organic baby spinach
1 cup half moon slices organic zucchini (1 small zucchini)
1/2 to 1 cup of chicken bone broth
Optional kosher, salt, fresh cracked pepper, onion and garlic powder

In saute pan, over medium high heat saute chicken with 3 tablespoons of chicken bone broth, add tablespoons of broth when liquid evaporates until chicken is cooked. Remove from pan and set aside.

Add 2 tablespoons of chicken bone broth with sliced zucchini. Saute until desired consistency. For best results, keep the zucchini more on the crunchy side. Add cooked chicken back to the pan with rest of broth. Continue to saute for about 2 minutes. Turn off heat, add the baby spinach. The heat will wilt the spinach.

Put in a bowl and enjoy.

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Filed under: Autoimmune Disease Friendly, Clean Eating, Diabetic Friendly, Gluten Free, MS Friendly, One Skillet Dishes, Paleo | Tagged: , , , | Leave a comment »

One Skillet Chicken Broccoli Stir Fry

Posted on October 8, 2017 by Simply Healthy Cooking with Pam
Keeping dinners simple and easy seems to be the rage these days. Healthy ingredients are a must when busy schedules do not allow for proper planning. Less than 20 minutes you can have a delicious meal. Enjoy!

One Skillet Chicken Broccoli Stir Fry

OneSkilletChickenBrocolliStirFry

This recipe feeds 1 person, if feeding more, adjust accordingly

1 Chicken Breast cubed or 1/2 pound chicken tenders cubed
1 cup shredded green cabbage
1 cup fresh broccoli cut to bite-size pieces
1/2 to 1 cup of chicken bone broth
Optional seasonings: salt, fresh cracked pepper, onion and garlic powder. Please feel free to add herbs or spices to your stir fry.

In saute pan, over medium high heat, add 2 tablespoons of chicken bone broth, heat to bubbly and then add the chicken. Saute for 8 – 10 minutes until the chicken is cooked and add the broth as needed to keep chicken tender and not dried out. Remove the chicken from the pan and set aside.

Add 3 tablespoons of chicken bone broth to saute pan, add the cabbage and cook over medium high heat until wilted, approximately 5 minutes, then, add the broccoli. Cook until heated through and crunchy to your taste.

Add the cooked chicken back into the skillet and use up the rest of the broth to create a natural sauce. Cook until the broth is almost evaporated. Serve and enjoy!

Notes: Try to keep the vegetables semi crunchy, this creates a nutritional meal without losing the vitamins.

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Filed under: Autoimmune Disease Friendly, Clean Eating, Diabetic Friendly, Gluten Free, MS Friendly, One Skillet Dishes, Paleo, Simply Healthy Recipes | Tagged: , , , | Leave a comment »

Lentil Kale & Potato Soup

Posted on September 7, 2017 by Simply Healthy Cooking with Pam
Tried a new recipe today,
kept it very basic and super simple. The soup turned out fabulous and it is a very flexible kind of soup. I hope you enjoy it because I sure did.

Lentil Kale and Potato Soup
Created 09/07/17

LentilKalePotatoSoup

This makes 4-5 servings, freezes well

2 Carrots, diced
2 Celery stalks, diced
4 garlic cloves, minced
1 medium onion, diced
2 medium red potatoes or 1 large sweet potato, diced
2 tablespoons of olive oil, vegetable broth, or water
1 cup lentils, picked through and cleaned
2 heaping handfuls of kale roughly chopped
1 bay leaf
4 cups of organic low sodium vegetable broth or chicken broth
Salt and Pepper to taste
Vegan Worcestershire Sauce (3 or 4 dashes optional)

In stock pot, saute the carrots, celery, onion. garlic for 5 to 8 minutes to soften the vegetables. Add the lentils, bay leaf, salt, pepper, and broth. Bring to a boil and reduce to simmer for at least 15 minutes. Add the potatoes and cook for another 15 minutes. The lentils and potatoes should be cooked through. Add the kale and cook for another ten minutes.

Toppings: Add grated cheese of choice, gluten free chicken sausages all optional.

CLICK HERE TO PRINT THE RECIPE

Filed under: Clean Eating, Diabetic Friendly, Gluten Free, MS Friendly, Simply Healthy Recipes, Soup and Stew Recipes, Vegan Recipes, Vegeterian Recipes | Tagged: , , | Leave a comment »

Versatile Sloppy Joes

Posted on August 5, 2017 by Simply Healthy Cooking with Pam
This recipe works well with 3 different types of proteins. This dish has been made with lentils, vegetarian crumbles or grass fed ground beef. Loving the tangy flavor with the tartness of the vinegar, along with adding fiber, and vegetables creates this into a very healthy recipe. What’s so great about this? Tweaking the ingredients to suit your taste buds is the key in making this recipe most excellent!!

Pam’s Very Versatile Sloppy Joe’s
Created 3/20/17

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Basic Sloppy Joes Ingredients (for all the proteins) 
Prepare the proteins first before adding all the ingredients
2 tablespoons of olive oil, coconut oil, or vegetable broth
1 additional cup of water or vegetable broth
1/2 or 1 chopped large onion (depending on the protein used, ground beef – large onion, other proteins – 1/2 onion and it depends on how much onion-y flavor you want)
1 medium carrot
4 minced garlic cloves or 2 tsp garlic powder(For picky eaters, put carrot, garlic, and onion in food processor and mince, these things can be hidden well)Salt/Pepper (optional)
2 cups of organic ketchup
1/8 cup dark molasses (if not have, use brown sugar)
2 to 3 teaspoons apple cider vinegar (can use what you have in house)
2 or 3 tablespoons of Worcestershire sauce 

Pick your protein
1 lb of protein (grass fed ground beef, vegetarian crumbles, or 1 cup of green lentils)

  • For ground beef or vegetarian crumbles add – 1 can of pink beans, drained. If you want, put beans in with vegetables in processor. If your family likes beans, no need to process the beans. Brown the ground beef with onions in oil or broth until cooked. Add the vegetables with or without the beans and cook until translucent about 7 to 10 minutes.
  • For lentils, cook the lentils with oil or the broth, vegetables with or without the beans, cook until translucent about 7 to 10 minutes.  You will need to add broth or water to soften the lentils with the other ingredients. You may need more liquid because lentils absorb liquids quickly.
  • For the vegetarian crumbles, cook with oil or the broth, vegetables with or without the beans and cook until translucent about 7 to 10 minutes. Broth or water may need to be added to prevent sticking.

Add all the rest of the ingredients with the water or broth, mix well. Adjust the flavors, as needed. Simmer for 20 minutes until all the flavors are combined and cooked. For the lentils, cooking time can be up to 30/40 mins.

Filed under: Clean Eating, Gluten Free, Paleo, Simply Healthy Recipes, Vegan Recipes, Vegeterian Recipes | Tagged: , , | Leave a comment »

Sausage Cacciatore

Posted on July 17, 2017 by Simply Healthy Cooking with Pam
I make this dish often and especially when I have guests over. Very easy and versatile. I often use different types of sausages with this dish to create a diversity. The prep time is simple. This is excellent with a simple green salad. Sometimes I use purple potatoes mixed with baby red potatoes. When using fresh ingredients, the flavors are incredible. 

Sausage Cacciatore
First made in October 2016

sausagecacciatore
Ingredients
1-pound sweet Italian sausage links, bulk or patties. If use fresh sausage, remove the meat from casing and break up into bite-size pieces. If using pre-cooked flavored sausages from brands like Applegate or Al Fresca already cooked, just cut into 1-1/2-inch pieces.
2-3 lbs. baby red potatoes cut into cubes. If small potatoes, just half them.
1/2-pound mushrooms, quartered or halved, depends on the size big or small. Can use either button or crimini, or both.
1 onion, coarsely chopped
2 cloves garlic, finely chopped
2 – 3 tablespoons extra-virgin olive oil
Salt and pepper
1 28-ounce can crush tomatoes with Italian herbs, or 1 pint of halved cherry tomatoes
1/4 bunch, flat-leaf parsley, chopped (optional)

Directions
Preheat the oven to 375 degrees. In a large bowl, toss the potatoes, mushrooms, onion, garlic, and 2 tablespoons of olive oil; season with salt and pepper. Transfer to a baking sheet or 9 x 13 baking dish and cook, tossing occasionally, for 15 minutes.

Add the raw sausage and cook for another 10 minutes. (see notes). Toss the 1 tablespoon of olive oil with the tomatoes and/or pre-cooked sausage (see notes) to the vegetables and stir to coat.

Arrange the mixture in an even layer and continue cooking for 15 minutes.
Take out of oven and sprinkle with the fresh chopped parsley (optional).

Notes
If using raw sausage from links, patties or bulk, break up meat and the cook time is 10 minutes (no olive oil, then add the tomatoes with the 1 tablespoon olive oil and cook for another 15 minutes.

If using pre-cooked sausages from brands like Applegate or Al Fresca, add the sausage with the halved tomatoes and 1 tablespoon olive oil and the cook time is not as long as the raw sausage time.

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Filed under: Casserole Recipes, Clean Eating, Gluten Free, Simply Healthy Recipes | Tagged: , , , , | 1 Comment »