Spinach Quiche and Spiced Orange Drink

Ingredients:

• Spinach Quiche
• ½ cup butter
• 2 cloves garlic, minced
• 1 small onion, chopped
  
• 1 (10 ounces) package frozen spinach, thawed and drained well
• 1 can (4.5 ounces) sliced mushrooms
• 1 (4 ounces) package herbed feta cheese
• 1 cup shredded cheddar cheese
  
• Salt and pepper to taste
• 1 9-inch unbaked pie crust
• 4 eggs, beaten
  
• 1 cup milk
• Roma tomatoes, thinly sliced
  

• Grapes

• Spiced Orange Drink
• 1 cups pre-sweetened orange drink powder (Tang)
  
• 2 ½ Tablespoons pre-sweetened lemonade drink powder
• 2/3 cup granulated sugar
• ½ teaspoon cinnamon
• ¼ teaspoon ground cloves

Method:

Preheat oven to 375 degrees. In a skillet over medium heat, saute garlic and onion in melted butter until lightly browned, about 6-7 minutes. Stir in spinach, mushrooms, feta cheese and ½ cup cheddar cheese. Salt and pepper to taste. Carefully spoon mixture into unbaked pie crust. In a medium bowl, whisk together eggs and milk. Season to taste with salt and pepper. Pour egg mixture into pie crust, gently stirrring to combine with spinach mixture. Bake for 15 minutes, remove from oven and place sliced tomatoes on the top and sprinkle with remaining cheddar cheese, return to oven and bake an additional 35-40 minutes. (Until when jiggled the center is set.) Remove from oven and let set for 10 minutes before serving. Place grape bunch on individual plates before serving.

For orange drink: Combine all ingredients in a large zip-top bag. Seal and shake well until ingredients are thoroughly combined. To serve, dissolve 1 Tablespoon powder into 1 cup hot water. Stir well until powder is dissolved.

Meat Pies with Gravy and Apple Spinach Salad

Ingredients:

• Meat Pies with Gravy
• 1 pound ground beef
  
• 1 medium onion, finely chopped
  
• 3 ½ cups peeled and diced potatoes
  
• 1 ¼ cups diced carrots
  
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 egg, beaten
• 1 pkg. refrigerated pie crusts or homemade pie crusts
• 2 brown gravy mixes, prepared

• Apple/Spinach Salad
• 1 bag baby spinach
  
• 2 Granny Smith apples, cored and sliced
  
• 8 ounces Cheddar Cheese, cubed
  
• ¼ cup walnuts, (optional)
• ¼ cup apple cider vinegar
• ¼ cup maple syrup
• ¼ cup extra virgin olive oil

Method:

Preheat oven to 325 degrees. In a large skillet, brown meat with the onion. When meat is no longer pink, drain well. In a large bowl, combine cooked meat, potatoes, carrots and one cup gravy. Season to taste with salt and pepper. Roll out pie crusts. Place about ½ - 2/3 cup of meat mixture in the center of 6 pieces of pie crust that have been rolled out into about 10 inch rounds. Fold dough over meat mixture and seal edges with a fork. Cut slits in the top of each. Bake on an ungreased baking sheet for 20-25 minutes or until golden brown. Serve with remaining gravy.

In a large bowl, combine spinach, apples, cheese and walnuts. Toss lightly. In a small bowl, whisk together vinegar, syrup and olive oil. Pour over the salad, toss to coat. Serve immediately. (Salad isn't good if mixed ahead of time. Prepare the salad and dressing separately and combine just prior to serving.)

Potatoes and Brats with Citrus Vinaigrette Salad

Ingredients:

• Potatoes and Brats
• ¼ cup vegetable oil
• 7 potatoes, cut into ¼ inch slices
  
• 6 fully cooked bratwurst, cut into 1 inch pieces
  
• 1 ½ medium onions, chopped
  
• 1 green bell pepper, chopped
• ¼ cup soy sauce
• ¼ cup orange juice
• 1 ½ teaspoons dried basil
• ½ teaspoon salt
• Pepper to taste

• Citrus Vinaigrette Salad
• 1 bag spinach
  
• 1 ½ cups cauliflower, cut up
• ½ cup dried cranberries
• ¾ cup shredded cheddar cheese
  

Vinaigrette Ingredients:

• ¼ cup extra virgin olive oil
• 2 Tablespoons orange juice
• 1 Tablespoon lime juice
  
• ¼ teaspoon lime zest
• ½ teaspoon salt
• 1 Tablespoon honey
• 1 teaspoon white wine vinegar
• 3 fresh basil leaves

Method:

In a skillet, heat oil over medium high heat. Add potatoes, cover and cook for about 5 minutes or until crisp-tender. Add bratwurst, onion and green pepper. Cook an additional 5 minutes. In a small bowl, combine soy sauce, orange juice, basil, and salt. Pour sauce into skillet, stirring to coat vegetables. Continue cooking 1-2 minutes.

In a medium bowl, combine spinach, cauliflower, dried cranberries and cheese. In a separate bowl, whisk together vinaigrette ingredients. Strain out basil before combining with salad and serving.

Meatless Mexican Soup

Ingredients:

• 2 large tomatoes, cut in chunks
  
• 1 large onion, cut in chunks
• 1 cup fresh cilantro
• 1 teaspoon salt
• 4 cups chicken broth
• 1 tablespoon chipotle peppers in adobo sauce
• 2 avocados, pitted, peeled and diced
  
• Grapes, washed and cut into bunches
• 2 tomatoes, chopped and drained
  
• 1 avocado pitted, peeled and chopped
  
• ¼ cup finely chopped onion
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 2 ounces crumbled feta cheese
• 1 (12 ounce) package corn tortillas
• 1 tablespoon vegetable oil
• 3 tablespoons lime juice
• 1 teaspoon chili powder
• 1 teaspoon salt

Method:

In a blender, combine tomatoes, onion and cilantro. Blend until smooth. In a sauce pan, pour chicken broth, chipotle chili and pureed vegetables. Bring to a boil and remove from heat. In individual bowls, place diced avocados on the bottom and pour soup over the top. Serve immediately with Avocado Feta Salsa, baked tortilla chips and a bunch of grapes on the side.

In a medium-sized bowl, gently combine all ingredients except feta cheese. When combined well, add feta cheese. Cover and chill for at least 2 hours. Serve with baked tortilla chips.

Preheat oven to 350 degrees F (175 degrees C). Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet. In a bowl, combine the oil and lime juice. Mix well and sprinkle with fingers over each tortilla wedge until slightly moist. Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, and lightly browned.

Steak Sandwich

Ingredients:

• 3 tablespoons olive oil
• 1 lb. thinly sliced sirloin steak
  
• 2 tablespoons Worcestershire sauce
• ¾ lb. sliced mushrooms
  
• Pinch of red pepper flakes
• 1 red pepper
  
• ¼ cup apple juice
• 1 medium onion. sliced
  
• ¾ cup brown mustard
• 1 ½ cups beef broth
  
• 10-15 slices Provolone cheese
• ½ teaspoon each salt, garlic powder and ground black pepper
• 1 bag Cheetos chips
  
• 2 apples
• 1 loaf French bread

Method:

In a 3 ½ quart slow cooker, combine all ingredients except cheese, bread and brown mustard. Cover and cook on low heat 8-10 hours. Preheat oven to 425 degrees. Slice the French bread lengthwise like a sub sandwich. Spread brown mustard on inside of bread. Place cheese on both sides of bread. Strain meat and veggies from slow cooker well (saving sauce for dipping) and place meat and veggies on bread. Sandwich the sides together and wrap in foil. Bake for 10-15 minutes. If crunchier bread is desired, bake without foil. Slice sandwich while hot and serve with sauce for dipping. Serve with Cheetos chips and apple slices.

Avocado Chicken with Cantaloupe

Ingredients:

• 4-6 boneless skinless chicken breasts
• 2 teaspoons olive oil
• ½ teaspoon onion powder
• ¼ teaspoon salt
• pinch of black pepper
• 2 tomatoes, sliced into 6 slices each
  
• 2 avocados, pitted, peeled and sliced
  
• 1 package (8 ounces) Monterey Jack cheese, cut into thin slices
• Cantaloupe, sliced and cut into chunks
• 1 tub Tangerine Strawberry Crystal Light

Method:
Preheat oven to broil. Meanwhile, heat oil in skillet and place in chicken that has been sprinkled with onion powder, salt and pepper. Cook 8-10 minutes or until chicken is browned on both sides and no longer pink. Place chicken on a cookie sheet sprayed with nonstick cooking spray. Top with 2 slices of tomato, 2 slices of avocado, and 2 slices of cheese. Broil watching closely 1-2 minutes (do not leave unattended as cheese will melt quickly) until cheese is melted and lightly browned. Serve immediately with freshly cut cantaloupe on the side sprinkled to personal taste with Tangerine Strawberry Crystal Light powder.

Beef Egg Rolls with Mexican Rice

Ingredients:

• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
  
• 1 green bell pepper, chopped
• 1 pound ground beef
  
• ½ teaspoon basil
• ½ teaspoon garlic powder
• ½ teaspoon chili powder
• 1/3 cup chopped fresh cilantro
  
• 1 (8 ounce) can tomato sauce
• 1 (16 ounce) package egg roll wrappers
• Oil for frying, about 2 quarts
• Sour cream
  
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
  
• 1/2 cup tomato sauce
• 2 cups chicken broth

Method:

In a large, heavy saute pan, heat 3 tablespoons olive oil over medium heat. Add chopped garlic, onions, and bell pepper; saute until soft. Add meat; cook and stir until browned. Drain off excess fat. Stir in spices, cilantro and tomato sauce. Simmer until cilantro wilts. Remove from heat, and cool until mixture can be handled. Wrap 2 to 3 tablespoons of meat in an egg roll wrapper and seal to look like and egg roll. Repeat with remaining ingredients. Heat vegetable oil in a wok or deep fry pan to 360 degrees F (168 degrees C). Fry patties in hot oil until golden brown. When done, transfer to plates lined with paper towels to drain. Serve with sour cream, and Mexican rice with a churro for dessert.

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.