Greek Salad

All week long, I wanted a greek salad!  So when it came time to make dinner Saturday night, I knew I had to have a greek salad as a starter.

1 bag romaine lettuce

1/2 red onion, sliced

1 tomato, diced into large pieces

1/2 cucumber, sliced and then quartered

Feta Cheese, as desired

Black Olives, if desired (you don't see them here because I don't like them!)

Greek Vinaigrette dressing (Gazebo Room Lite is my favorite!  It also makes a great steak marinade...)

Toss all ingredients together in a large bowl and enjoy!  A great summer meal when you add a little bit of chicken!

My review:  Yum!  We paired this with some grilled filet mignon, and baked potato casserole. 

Crockpot Breakfast Casserole

I don't have a picture of this one -- but just imagine an egg casserole :)

1 dozen eggs
1 cup milk
1 (32oz) package frozen hash brown potatoes
1 lb cooked meat - sausage, bacon, or ham   (I've actually made it using a mixture of 2 meats before too)
1/2 cup onions, chopped
1 green pepper, chopped (optional)
3/4 pound cheddar cheese, shredded
1/4 tsp dry mustard
salt and pepper to taste

Using a crockpot that is at least 3 quarts, start layering the potatoes, onions, green pepper, and cheese, in about 2 or 3 layers each.
In a large bowl, beat the eggs, milk, mustard, salt, and pepper together.
Pour over the ingredients already in the crockpot.
Cook on low for 10-12 hours, until eggs are set and thoroughly cooked.


My review:  I took this in to work as a birthday brunch treat, and everyone loved it.  You can add any veggies you would like to it, I imagine some fresh spinach would be good.  It's great because you can prepare it before bed, and it's ready in the morning!  Served with some bagels and fresh fruit, this was a great brunch!  It's also a great dinner!!

Crustless Mushroom and Feta Quiche

I'm baaaaaaaack!  I apologize that I've been hiding behind loads of wedding planning, school, work, and LIFE, but I'm hoping to be back in action!


When I made this recipe, I cut it, and only made a 3rd, which filled my two small casseroles you see in the picture.  I'm going to give you the recipe sized for a 9x13 pan, so you can make it for a brunch or for more than 2 people, like I was.

18 eggs (yes, 18  -- they're good for you!  and this is serving lots of people!)
4 tbsp milk, cream, or half and half
1 pound mushrooms, washed and sliced
1 small onion, diced
Olive oil
1 1/2 cups crumbled feta cheese (use the reduced fat -- I think it has a better flavor!)
2 tsp Lawry's season salt
Pepper (fresh ground or the powdery stuff)

Preheat your oven to 375 degrees F. 
Spray a glass or pottery 9x13 dish with nonstick spray.  (Don't use a metal dish -- gives the eggs a funny taste!)
Heat some olive oil in a saute pan.
Once heated, add the mushrooms and onions, and saute them for about 5 minutes, until the mushrooms are brown and the onions are soft.  Drain any liquid off the vegetables when finished cooking.
Spread your mushroom mixture over the bottom of the pan.  Cover with the crumbled feta cheese.
Beat the eggs in a large bowl with your milk (cream or half and half), season salt and pepper.
Pour over the mushroom mixture in your dish, and then stir if necessary to make sure the mushrooms and cheese are distributed evenly and deliciously. :)
Bake for 45 minutes.  Make sure the eggs are set, and the top will be starting to brown.
If you like, top with a little extra cheese on top -- I used just a small sprinkle of mozzarella.

My review:  Yummy!  What a delicious easy recipe that was fun to make, and delectable to eat!  I made this for a friend and I for dinner, and we both agreed that it was very good.  You could add more vegetables, too, if you like.  I think it would be good with some broccoli or zucchini.

Meaty MushroomThin Crust Pizza

I'm going to be making a lot of variations of these coming up.  I have class 2 evenings a week, with very little time to get something for dinner, and this is a quick, fun, and healthy meal.  My lovely friend, Nicole, is south beaching it, and she told me about this yummy way she gets to enjoy pizzas.  Here, I'm giving you the ingredients to make two, but you can make as few or as many as you want!

2 low carb wheat tortillas (the wheat, low carb ones get crispier!)
4 tbsp pizza sauce
Reduced fat shredded mozzarella cheese
4 mushrooms, sliced
2 slices deli cooked ham
10-20 turkey pepperonis

Spray a cookie sheet with a little bit of Pam, and then place your tortillas side by side, not overlapping.  You might need two cookie sheets.  Spread 2 tbsp of sauce on each tortilla.  If you like more sauce, feel free to add more.
Top the sauce with your desired amount of cheese on each pizza, and then follow with pepperonis, ham, and mushrooms.  Other topping options could be turkey sausage, onions, peppers, tomatoes, or any other veggie.  Be creative!
Bake at 450 degrees F for 10 minutes.


My review:  Nicole is a genius.  This was so good.  What a nice, easy, low-carb meal.  I can't wait to make more.  I know it's cheating for new recipes, but I'm going to post all my variations that I end up making.  This is really yummy!  Try making your own, and if you get any good variations, lemme know so I can try them too!