- Spanakopita, streamlined or this one if we get phyla dough: Lazy Spanakopita
- Pasta with Sausage, Bell Pepper and Goat Cheese
- Spiced Mini-Burgers with Cucumber Relish
- Chicken Fajitas with Avocados
- Pork Tenderloin with Caramelized Balsamic Pears and Asparagus
Meals for the Week, Oct. 19-25
Meals for the Week, Oct 12-18
- Lentils with Crispy Sausage
- Spice-Rubbed Pork Tenderloin with Apple Salsa and Green Beans
- Lemony Chicken & Rice Soup
- Bacon, Kale and Acorn Squash Salad
- Chicken fajitas, with peppers, onions, avocado, etc
- Pizza
Meals for the Week, Oct 5-11
- Three Sisters Empanadas
- Asparagus, Beef [and Mushroom] stir-fry
- Butternut Squash Soup and grilled cheese sandwiches
- Grilled Pork Tenderloin and Spinach Salad
- Sweet and Sour Pork or Chicken
- Burgers and Sweet Potato Fries
Pepperoni Spinach Quiche
This recipe from Taste of Home was quick and delicious. We even gave in to the kids requests and let them have the leftovers for lunch the next day where they were the envy of the cafeteria. I made a pie crust from scratch rather than use the canned crescent rolls–doesn’t take that long. We also upped the spinach and pepperoni a bit. Definitely a keeper!
Pepperoni Spinach Quiche
Ingredients
For the crust
- 11/2 cups flour we typically use white whole wheat flour
- 6-8 Tbs butter
- 8-10 Tbs ice water with some lemon juice
For the filling
- 1 Red pepper chopped
- 1 Tbs Olive oil
- 1 Clove garlic minced
- 5 Eggs lightly beaten
- 1/2 Cup Shredded mozzarella cheese
- 1 Package Frozen chopped spinach thawed and squeezed dry
- 1/2 Cup Pepperoni slices cut in half
- 1/4 Cup half-and-half cream
- 2 Tbs Parmesan cheese
- 1 Tbs Fresh parsley minced
- 1 Tbs Fresh basil minced or 1 tsp dried basil
- A grind or two of black pepper
Instructions
- Preheat the oven to 375˚.
For the Pie crust
- Cut the butter into the flour
- Add the ice water--add about 6Tbs at first and then mix and add more as needed to form a nice dough.
- Roll out the crust on a floured surface
- Place into a quiche pan
For the filling
- In a skillet, sauté the red pepper in oil until tender.
- Add garlic; cook 1 minute longer.
- In a small bowl, combine the remaining ingredients
- Stir in red pepper mixture.
- Pour into crust.
- Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean.
- Let stand for 5 minutes before cutting.
Meals for the week, Sept 28-Oct 4
- Sticky Kicking Chicken
- Baked Chicken Taquitos, adding some green peppers and black beans.
- Sausage Cassoulet with Spinach
- Baked Pasta with Broccoli Rabe and Sausage
- Tortellini with Caramelized Onions, Chard and Garlic Oil
- Nachos
Meals for the week, Sept 21-26
We spent the weekend at LegoLand, so we’re just getting to this on Sunday night…So, we’ll steal the menu from a year ago and go with that…This is payoff of doing this right?
Meals for the Week, Sept 14-20
- Pasta with Chimichurri Steak and grilled peppers and onion: Using this for Chimichurri Sauce, inspired by this pasta dish.
- BBQ Chicken Cobb Salad
- [Sunflower] Chicken Salad Wraps
- Southwest Skillet Ragu
- Tortellini with Edamame and Sausage
- Pizza
Meals for the Week, Sept 7-13
- Mexican Pie
- Southwest Pinto Bean Burgers and salads
- Pepperoni spinach quiche
- Skillet Chicken Souvlaki
- Parmesan zucchini crisps and grilled sausages
Meals for the Week, Sept 1-6
- Pasta with corn and bacon, salads
- Grilled steak with salsa verde, with Grilled Sweet Potatoes from this
- Spinach and Mushroom Gallette
- Grilled chicken, avocado, tomato and lettuce sandwiches, with corn on the cob
- Balsamic Marinated Pork Chops with Grilled Peaches and veggie
- Grilled cheese sandwiches and Spicy Watermelon Gazpacho