Enjoy some delicious recipes!

Program #730

Donna Bundrick-Griffin

TOMATO HAM QUICHE

1 cup diced ham
½ (5-ounce size) container VERSATILE VEGGIES® Diced Green Onions
¼ cup melted butter or 50%/50% Butter Blend
1 (9-ounce size) frozen unbaked pie shell
1 cup shredded Mexican cheese, divided in halves
½ (8-ounce size) container VERSATILE VEGGIES® Diced Tomatoes, well drained
1 large egg or 2 egg whites
½ cup Half-and Half or Fat-Free Half and Half
1/8 teaspoon pepper

Sauté ham and green onions in butter until ham browns and butter evaporates. Sprinkle half of the cheese over bottom of pie crust. Spoon ham mixture evenly over cheese. Top with drained tomatoes. Beat egg and half-and-half together until well blended. Pour over ingredients in pie shell. Sprinkle with remaining cheese. Bake on the lowest oven rack at 425° for 20 - 25 minutes or until lightly browned and set. Cook on a wire rack for 20 minutes. Cut into wedges to serve. Yield: 4-6 servings.

SKILLET PASTA DINNER

1 (12-ounce size) package uncooked whole wheat linguine
½ cup butter or 50%/50% Butter Blend
1 teaspoon garlic
1 (10-ounce size) container VERSATILE VEGGIES® Fajita Mix
1 (24-ounce size) package Fajita Beef Strips
1 ½ cups Half and Half or Fat Free Half and Half
1 teaspoon chopped fresh basil

Prepare pasta according to package directions and drain well. Melt butter in skillet. Sauté garlic and fajita mix in butter. Combine beef strips with cooked vegetables. Stir in half and half and basil. Cook stirring often, over medium-low heat for 4-5 minutes or until thoroughly heated. Add pasta and toss to coat. Yield: 4 - 6 servings

MEXICAN CHICKEN SOUP WITH YELLOW SQUASH

1 whole cooked chicken, boned and chopped
4 tablespoons oil, divided
1 (10-ounce size) VERSTILE VEGGIES® Diced Celery and Onion
Jalapeno peppers to taste
2 teaspoons garlic, chopped
1 (14-ounce size) can tomatoes
3 cups 100% fat free; 50% less sodium beef broth
3 cups 100% fat free; 33% less sodium chicken broth
2 (10-ounce size) VERSATILE VEGGIES® Yellow Squash
½ teaspoon oregano
½ teaspoon chili pepper
½ teaspoon cumin
Salt to taste
1 cup medium Cheddar cheese
1 bunch RAWL BRAND® Cilantro, chopped
Tortilla chips, whole or crumbled

Place chicken in a large pot and sauté in 2 T. olive oil on medium high heat until chicken starts to brown. Sauté celery and onions, Jalapeno peppers and garlic in the remaining oil. Add onion mixture to the browned chicken. Then add tomatoes, broths, squash, spices, and salt. Bring to a boil, then reduce heat to simmer; cover and cook for 20 minutes. Spoon into individual bowls to serve. Top each bowl of soup with cheese and fresh cilantro. Crumble tortilla chips on top or serve whole with soup. Yield: 10 - 12 servings.

CHEESY VEGGIE PIE

1 (16-ounce size) VERSATILE VEGGIES® Pico De Gallo
1 (14-ounce size) package Macaroni and Cheese Dinner made with 2% milk
4 eggs or 6 egg whites
1 cup cubed turkey ham
½ cup shredded Mexican Cheese or Mozzarella cheese

Spoon Pico in a colander and drain well by mashing with a spatula. Preheat over to 350 °. Spray pie plate with cooking spray. Prepare macaroni- cheese dinner according to package directions. Cool thoroughly and set aside. Beat eggs and set aside. Stir cubed turkey ham, drained Pico and macaroni and cheese dinner into beaten eggs. Spoon mixture into prepared pie plate. Sprinkle with cheese and bake for 30 minutes or until set and nicely browned. Yield: 6 servings.

John Adams, 2nd President of the USA

The preservation of liberty depends upon the intellectual and moral character of the people. As long as knowledge and virtue are diffused generally among the body of a nation, it is impossible they should be enslaved.
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