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Spinach Artichoke Dip Quiche

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

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.


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.



Chicken Enchiladas

A friend gave this recipe to me in Florida about 10 years ago and Karen and I just love this recipe!!! This also freezes very well individually and heats up great in the microwave.

Chicken Enchiladas
Created on 05/01/2008

1 Lemon-Pepper Rotessiere Chicken
shred all the white and dark meat take off skin
2 cans of Enchilada Sauce (I use Hot because it will cook off and give it the zing you need)
2 cans of refried beans (black or pink)
1 package of 10-12 Flour Toritillas
2 packages of 8 oz Sharp Cheddar Cheese shredded
1 can Campbell’s Cream of Chicken Soup
1 16 oz container of Sour Cream
Green Onions – optional
Black Olives – optional
Extra Sour Cream – optional

Mix Cream of Chicken Soup and Sour Cream together and then mix into the shredded chicken in a bowl – set aside.

To assemble the enchiladas:
1 Flour Tortilla
2 Tablespoons of Refried Beans in center of tortilla
2 Tablespoons of Chicken Mixture in Center of tortilla
2 Tablespoons of Shredded Cheese
Fold Sides and Roll Enchilada and put seam side down in a 9 x 13 dish
Repeat until you run out of all the ingredients except for the cheese

After all the enchiladas are assembled pour enchilada sauce and coat all the rolls use both cans.

Sprinkle with remaining cheddar cheese

Bake for 30 to 40 minutes until all cheese is melted and the enchilada sauce is really bubbling.

Serve with extra sour cream, black olives and minced green onions.


The LOST Video of Simply Healthy Cooking with Pam– To Grate or Not to Grate

This was a DEMO for Simply Healthy Cooking with Pam back in September 2009. Carrie Montoney, video editor & videographer, and Pam Groth, founder of Simply Healthy Cooking with Pam and Deaf Positive Attitude Health, got together and to test out their collaboration in filming a cooking episode. Again, this was just a trial test, so Pam did not dress up– just being herself in very comfortable, casual clothing, and Carrie was just testing on her videotaping. It came out great! 🙂 Enjoy! 🙂

How-To Video “To Grate or Not to Grate”  (Subtitles)
Edited on 09/2009

This is a short How-To video on “To Grate or Not to Grate”

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