Crustless Broccoli Quiche

What I like about this meal is that you can add and change it to make it special for what you're wanting. I've never made quiche before, but knowing Taylor is a big fan of broccoli quiche, I knew this would please him. And I was pleased too, because it was such a simple recipe, and also healthy!  My next quiche plan is to add sausage or bacon and other veggies. But this recipe is a keeper for a meatless meal!  :)

Crustless Broccoli Quiche - adapted from Healthy Recipes

Ingredients
12 oz bag frozen broccoli
6 eggs
1/3 cup sour cream
1 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
3/4 cup shredded cheddar cheese

Preheat oven to 350 degrees.

1. Mix together eggs, sour cream, and spices.

2. Cook broccoli according to package [mine was a 5 minute microwavable bag]. Strain.

3. Add broccoli to bowl with other ingredients. Add cheese, stir well.

4. Pour ingredients into greased pie dish.

5. Bake 45 minutes [or until golden brown].

Enjoy :)

First meal @ the Brown's

Do you remember the first meal you had at your husbands house when you were "talking" or "dating"? I do!! And we made such fun out of it! We call it "Stephanie's Rigatoni Macaroni with a little bit of broccoli and chicken" haha! And you have to sing it with a little bit of an accent, that makes it all the better! ;) This meal quickly became a favorite to all of us, and I make it regularly! I hope you like it as much as we do! :)

Stephanie's Rigatoni Macaroni 

Ingredients:
8 oz dried rigatoni
2 cups broccoli
2 1/4 - 2 1/2 lb Rotisserie chicken
15.2 oz package of *Alouette garlic and herbs soft spreadable cheese
1 cup of milk
1/2 cup oil-packed sun-dried tomatoes, dried and snipped, chopped
1/4 tsp pepper, to taste

1. Cook pasta according to package directions.

2. If using fresh broccoli, add to cooking pasta during last 3 minutes. If using frozen, cook per package instructions.

3. Remove meat from Rotisserie chicken, drain pasta and broccoli and set aside. [This past time I used leftover chicken breasts we already had cooked instead of a Rotisserie. Both work fine]







4. In a large pot, combine milk, cheese, tomatoes, and pepper.

5. Cook, stir until cheese is melted, on medium-low heat.

6. Add sauce to pasta and broccoli.

Then add chicken. [You can add the chicken to the pasta and broccoli previous to this step]

Add more milk if needed.

7. Heat through, about 5-8 minutes.

Enjoy!! 











*Walmart carries Alouette Garlic and Herb soft spreadable cheese near the deli.

Broccoli Casserole

Our meatless meal this week was a Broccoli Casserole dish. I have to confess though, I was seriously nervous on how this was going to turn out and already had Chinese take out planned for when it didn't taste good. . . . But! It was delicious :) and the husband loved it! [He liked it so much he went back for seconds & decided he wanted it for lunch the next day]! Surprise to me! I honestly just got nervous because it was a new recipe and well... you never know until you try it. Right? I was so happy it turned out well and we both really liked it. *Thank you Lord!*

You will need:

2 packages [10 oz] frozen broccoli spears
1 can [10.5 oz] cream of celery soup
1 1/4 cup shredded cheddar cheese, separated
1/4 cup green onion, chopped
1 cup [or a few handfuls ;) ] potato chips

1. Grease your crock pot. Add the broccoli, celery soup, 1 cup cheese, & onions. Mix lightly.

2. Crush a handful of chips on top.


3. Cover & cook on Low 5 to 6 hours or on High 2 1/2 to 3 hours.

4. Once it's cooked, take another handful of chips and crush over top & add rest of cheese. Let it sit for about 10 minutes.

5. Serve & Enjoy!!

My apologies, I forgot to take a finished picture. It turned out really well. I added a little bit of pepper once it was in the bowl. You won't need any salt, the chips and soup has enough.

This made a great meal, but would also make a great side dish. :)

I hope you all have a wonderful weekend!

[Vegetable] Broccoli Cheddar Soup

This soup is one of our favorites. I enjoy doing soups, but find I'm not that good at them. [I know you're probably thinking, how can she mess up soups??] Well, what I've found is that I cannot leave all soups on the stove to simmer all day, some will turn into mush. ;) But, this vegetable/broccoli cheddar soup, I haven't messed up :) and it seems to turn out better each time I make it. [Don't know how that happens, but hey, I'll take it]. I first made this in the dead of Winter; cold weather and soups are the best combination. But now, even when it's fairly warm outside, it's still the perfect soup!

Here's what you'll need:

2 tbs butter
1/2 cup onion, chopped
1 cup carrot, chopped or julienne [small slices]
1-2 celery, chopped
1tbs garlic, minced
4 cups chicken broth
2 potatoes, peeled & chopped
1 tbs flour
1/2 cup warm water
2/3 cup milk
2 cups chopped broccoli [I go heavy on the broccoli & used 2 large broccoli heads, chopped]
2-3 cups of shredded cheddar cheese




1. Chop all your veggies.

2. Melt the butter in a large pot, on medium heat.

3. Add the onions, carrots, & celery. Cook until tender.

4. Add the garlic, cook for 2 minutes.

5. Add the chicken broth & potatoes. Bring to a boil & cook until the potatoes are tender.

6. Mix the flour with the water, then add. Let the soup simmer until thickened.

7. Add the milk & broccoli, cook until broccoli is tender.

8. Stir in the cheese, allow it to melt.

Enjoy :)