Posted by : upinder singh negi2

(ARA) - As the beginning of the school year nears, parents once again face the challenge of preparing healthy lunches and snacks that their kids will actually eat. After all, you can send your child to school with a well-balanced lunch a home-ec teacher would be proud of, but if he trades his carrot sticks for a cupcake, all your efforts go down the drain.

What parents need are ways to make healthy food fun for kids to eat. And since September is not only back-to-school month, but also “5 a Day” month (in honor of the FDA recommendation that everyone eat five servings of fruits and vegetables every day), what better time to incorporate these foods into your family’s diet.

Every parent knows that some foods are more popular with kids than others. For example, most kids like bananas, but may not be so sure about papaya. While you want your child to try new tastes, their lunch box probably isn’t the place for that. Keeping kids’ taste buds in mind, here are some tips from the Produce Marketing Association for fun, healthy ways to help your kids get their 5 a Day.

For the lunch box:

* Instead of PB&J for lunch, how about PB&B — peanut butter and banana. This delicious combination is sure to be a hit with kids.

* Peanut butter can also be used to stuff celery, or try celery stuffed with low fat cheese.

* Apples are easy to pack and eat — simply toss one in the lunch box. Alternatively, pack a container of applesauce.

* Capture your kids’ imagination (and their appetites) with unique and interesting fruits. For example, star fruit, with its astral shape, is fascinating to kids.

* Kids might turn up their noses at raw carrot sticks served on their own, but a little ranch-flavored dip can make all the difference. The dip is available in easy-to-pack single serving containers. Encourage your child to try dipping other vegetables such as celery, broccoli and cauliflower for variety.

Any of the ideas above can also work as a healthy after school snack, but you have a lot of other options as well. Kids love smoothies, especially when they get to pick the ingredients. All you need is some yogurt, your favorite fruit, some ice and a blender for a tasty snack that packs a nutritional punch.

Here’s another recipe the kids will go for: Fruition Pizza. They’ll get a kick out of the unconventional ingredients. It’s so easy, the kids can practically put it together themselves.

Fruiteroni Pizza

1 12-inch pre-baked thin pizza crust or 12-inch regular pizza crust

1/2 cup pasta sauce or pizza sauce

1-1/2 cups shredded mozzarella or jack cheese

1 large (or 2 small) fresh California peaches, thinly sliced

2 ounces sliced pepperoni

diced green peppers (options)

Preheat oven to 425 degrees. Spread pizza base with sauce. Sprinkle with cheese. Top with fruit slices and pepperoni, then sprinkle with green pepper. Bake on cookie sheet at 425 degrees for 15 minutes or until sauce is bubbling and crust is browned. Cut into wedges.

And remember, it’s not just kids who need their 5 a Day. Mom and Dad should be setting a good example by eating their fruits and vegetables. A survey conducted by the American Dietetic Association found that parents have more potential to influence their children’s eating habits than anyone else. These findings underscore the importance of a parent’s involvement in helping their children make good dietary choices, because children’s eating behaviors are influenced by family-related factors such as the number of meals eaten together.

Posted by : gurujithree

If you are considering cooking with children you need to make sure you have the proper ingredients on hand before beginning. You certainly do not want to be caught without that cup full of patience you will be requiring nor do you wish to need to leave in the middle of things for a run to the local grocery store to pick up the missing ingredients.

As if this wasn’t enough to absorb another very important rule when it comes to cooking with children is to clean as you go whenever possible. Trust me on this. While there is part of you who will want to put off the task of cleaning the messes that are made until later or wait till the end and only clean once, this allows the opportunity for messes to layer and compound themselves. Constantly clean throughout the process for the best possible results. For more details go to www.cajuns-recipes.com .You should enlist your children in the cleaning process as well. While it may be easier to do yourself, it is far more important to teach them the basics of cleaning as you go. Remember one day they will more than likely invade your kitchen while you’re not looking.

Cooking With the Little Ones in Mind

Cooking for toddlers and growing children presents some unique challenges along the way. While you want to provide them with those ever so important nutrients, it is often difficult to get them to eat those foods that are best for their growing bodies. We are all probably well aware of the food pyramid and the number of servings our children need of healthy grains, proteins, fruits, vegetables, and calcium products. Getting them to eat these nourishing products is another matter all together unfortunately.

Cooking healthier meals for kids is now easier than ever before. Fresh fruits and vegetables are best whenever possible. However, if you cannot manage fresh, you should avoid canned (fruits especially as they are often swimming in sugary sweetness) whenever possible. Frozen is far preferable to canned when it comes to both fruit and vegetables, as there are often fewer additives.

Perhaps the greatest gift you can give yourself (much greater than the help in the kitchen) by ‘forcing’ your little ones to help prepare dinner is that they will learn to better appreciate your culinary efforts and eat peacefully rather than sullenly. This tactic has met with great success in my household when cooking for little ones. I hope you will enjoy the same degree of success as well.

Quick plus Easy Lunches for the Cooking Challenged

First of all, not all great lunches require actual cooking in order to prepare. Some of them will require the use of the microwave and some of them will need to be cooked or at least prepared before hand and reheated. The choices are virtually limitless once you understand the creative concept that must be in place. You should also find that many of these ideas are so simple you will wonder why on earth you have never thought of them. I certainly hope that some of these ideas will become main features within your own home.

For more details go to www.apples-recipes.com .Try sandwiches with different breads. Believe it or not, my children love trying new things. It’s a rare trait for which I am extremely grateful. Believe me I understand all too well how fortunate I am. My youngest however, has a little difficulty with thick or crusty bread. Her favorite sandwich choice has become Hawaiian sweet rolls. We put the meat, cheese, mustard, and pickle in her roll as if it was a bun and she’s thrilled. Other great ideas include hollowing out crusty rolls and filling them with roast beef and cheddar. You can broil this in your oven for a few minutes for a rare sandwich treat. The cooking part is very minimal and you do not have to have in depth knowledge of anything to prepare or enjoy these simple treats. Other great bread ideas include croissants with ham and cheese or chicken salad, taco pitas (another great favorite in our household), and patinas (this works really well if you have a George Foreman grill or a panning press).

www.cooking-chinese-style.com

www.delicious-candy-recipes.com

Posted by : Pamela J. Compart, M.d. And Dana Laake, R.d.h., M.s., L.d.n.

Lunch #1: BBQ Chicken for Champions

One chicken breast, cut in half and pan fried in olive oil for 6 minutes a side.

Add salt and pepper. Cut into strips. Serve cold dipped in dipping sauce.

BBQ dipping sauce — ¼ C (put in BPA-Free container)

Veggies: steam broccoli for 7 minutes, run cold water over it (or defrost frozen broccoli)

Place in BPA-Free container

Veggie dipping sauce in BPA-free container

 

 

Use: BBQ sauce or honey

Drink: water, GFCF* V8 juice, GFCF juice box, fortified organic rice milk box

Snack if needed: GFCF chips & fruity salsa (¼ C) in BPA-free container

Toy Surprise: Girls: yarn bracelet, Boys: Miniature toy character figure

BBQ Sipping Sauce — ¼ C (put in BPA-Free container)

1 C organic ketchup

1 Tbs lemon

1 tsp Worchestershire sauce (GFCF)

1 Tbs honey

Dash of black pepper

Blend all of the above until smooth

 

 

Fruity Salsa

1 C Salsa

¼ C grape, blueberry or raspberry fruit spread

Mash the fruit spread into the salsa

 

 

#2 DLT (“Deli” meat, Lettuce & Tomato Sandwich)

Turkey or Chicken GFCF Preservative-free organic lunch meats (by Boar’s Head, Applegate or Shelton)

Toast 2 pieces of GFCF bread.

Spread w/ 1 Tbs GFCF mayonnaise

Place 2 slices of GFCF lunch meat

Top with lettuce and tomato

Cut into 4 squares

Wrap in wax paper

 

 

GFCF Potato Salad 1/3 cup from recipe. Serve in BPA-Free container

Fruit (apple or grapes) — in BPA-Free container

Drink: water, GFCF V8 juice, GFCF juice box, fortified organic rice milk box

Toy Surprise: Hair scrunchie for girl. Baseball card for a boy.

Snack if needed: Peanut butter on rice crackers

GFCF Potato Salad

Ingredients:

3 pounds potatoes, cooked until just tender, cubed, cooled

Optional: 5 or 6 hard cooked eggs, cooled, coarsely chopped

¼ to ½ cup chopped red onion

¼ to ½ cup chopped celery, optional

 

 

Dressing:

¾ cup mayonnaise

1 to 2 tablespoons prepared GFCF mustard

salt and pepper to taste

 

 

Preparation:

Prepare the dressing combining the mayonnaise, mustard, and salt and pepper to taste. Combine.

Combine potatoes, egg, onions, and celery and stir in the dressing.

Serves 6 to 8.

Lunch # 3 Kids Favorite Chicken Salad & Deviled Eggs

Chicken Salad 1/3 to ½ C served in BPA-Free container

Deviled eggs (1-2) — served in BPA-Free container

Carrot sticks (wrapped in waxed paper) dipped in applesauce (in BPA-Free Container)

Snack if needed: GFCF chips & hummus in BPA-free container

Drink: water, GFCF V8 juice, GFCF juice box, fortified organic rice milk box

Chicken Salad

Ingredients:

3 cups cooked diced chicken

2 ribs celery, thinly sliced

1 cup seedless green grapes, halved

¾ cup mayonnaise

2 tablespoons finely minced green onions

1 teaspoon lemon juice

¼ teaspoon ground ginger

salt and pepper, to taste

 

 

Preparation:

Combine first chicken, celery, and grapes in a large bowl; set aside. In a small bowl, whisk together remaining ingredients; combine with chicken mixture, using as much or as little as necessary to moisten as desired. You may add a little more mayonnaise if you like a creamier salad. Chill and stir again before serving.

Serves 4 to 6.

Deviled Egg Recipe

6 hard-cooked eggs — cooled, shelled, cut in half, yolk removed

1 ½ tablespoons mayonnaise

1 teaspoon prepared mustard

½ teaspoon salt

2 tablespoons sweet pickle relish, or to taste

Paprika

 

 

Preparation:

Mash yolks and combine with mayonnaise, mustard, salt, and relish. Refill centers of the egg whites with the mixture. Garnish with ground paprika.

Serves 6 (2 halves per person)

Lunch # 4 Meatball Spaghetti Sauce

Meatballs in Spaghetti Sauce (1 C) without the spaghetti — served warm in thermos

Wonderful Waldorf Salad: 1/3 to ½ cup

Broccoli trees, cold asparagus or carrot strips dipped in Russian Dressing or honey ( ¼ C in BPA-Free Container)

Snack: Organic GFCF “O”s

Fruit smoothie ½ to ¾ C in cold thermos or GFCF V8 juice, GFCF juice box, fortified organic rice milk box

Snack if needed: GFCF chips & bean dip in BPA-free container

Toy: Stickers appropriate to the child

Spaghetti and Meatballs

1 small yellow onion

1 slice GFCF rice bread

2 Tbs water

1 teas salt

½ teas oregano

1 pound ground beef

2 jars GFCF pasta sauce

 

 

Put onion in food processor and mince. Add bread, water, salt, and oregano and mix again. Pour mixture into a mixing bowl. Knead by hand together with ground beef until thoroughly mixed. Shape into desired meatball size. Put meatballs into a slow cooked with spaghetti sauce and cook for 4 hours. Refrigerate.

Serves: 4 to 6

Wonderful Waldorf Salad Recipe

1 C pineapple chunks (fresh or unsweetened canned)

3 C apples, peeled and cute in ½ inch cubes

1/3 C raisins

1 C carrots, thinly sliced

1/3 – ½ c walnut pieces (optional)

1 C GFCF mayonnaise

 

 

Fruit Smoothie

1 ¼ C rice milk

½ glass crushed ice

1 Tbs rice powder

1 Tbs coconut milk (optional)

 

 

Add one of the following and blend at high speed until smooth and thick.

1 sliced banana

1 cored and chopped pear

1 handful of berries (strawberries, blueberries, raspberries or combination

 

 

Russian Dressing

1 C GFCF mayonnaise

1 C GFCF ketchup

 

 

Servings: 8

Lunch #5 Chicken & Magical Muffins

Baked or grilled chicken (leftovers from dinner) ½ cold chicken breast

Apple salad served in cold thermos

Veggie-Muffins 1-2

Fruit smoothie ½ to ¾ C in cold thermos or GFCF V8 juice, GFCF juice box,

fortified organic rice milk box

Snack if needed: Carrots & bean dip in BPA-free container

Apple Salad

2 large Red delicious apples, unpeeled, cored and but into 1 inch chunks

2/3 C crushed pineapple, drained or fresh pineapple minced - reserve juice

1/3 C celery, diced

2 Tbs raisins

 

 

Dressing

3 Tbs soy yogurt

2 teaspoons GFCF mayonnaise

1 Tbs pineapple juice

¹/8 Teaspoon cinnamon

 

 

In a medium bowl, combine the salad ingredients. In a small bowl, combine the dressing ingredients, Pour the dressing over the fruit mixture and stir.

Veggie- Muffins

1 store-bought GFCF cake mix prepared according to package directions- but not baked

Add 1 C pureed vegetables — using one or more of the following: carrots, squash, peas, green beans

Add ½ C applesauce to batter

Option — stir in 1 C GFCF chocolate chips

 

 

Mix purees in with the batter, stir in chocolate chips (optional). Transfer the mixture to a muffin pan, filling each cup about two-thirds of the way. Bake at 375º F for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Do not overcook, as this will result in dry muffins. Once cooled, these muffins can be frozen to be eaten later.

Yields 12 muffins

Lunch # 6 Sensory Sensible (for those who avoid “lumps and bumps”)

Pot Pie Muffins (2)

Hummus

Fruit smoothie

Snack: Bean dip

Pot Pie Muffins

1 store-bought GFCF cake mix prepared according to package directions — but not baked

Add 1 C pureed vegetables — using one or more of the following: carrots, squash, peas, green beans

Add ½ C applesauce to batter

Add ½ C pureed chicken

Option — stir in 1 C GFCF chocolate chips

 

 

Mix purees in with the batter, stir in chocolate chips (optional). Transfer the mixture to a muffin pan, filling each cup about two-thirds of the way. Bake at 375º F for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Do not overcook, as this will result in dry muffins. Once cooled, these muffins can be frozen to be eaten later.

Yields 12 muffins

*Gluten-Free Casein-Free

The above is an excerpt from the book The Kid-Friendly ADHD & Autism Cookbook: The Ultimate Guide to the Gluten-Free, Casein-Free Diet

by Pamela J. Compart, M.D. and Dana Laake, R.D.H., M.S., L.D.N.

Published by Fair Winds Press; November 2006;$24.95US/$32.50CAN; 978-1-59233-223-6

Copyright © 2008 Pamela J. Compart, M.D. and Dana Laake, R.D.H., M.S., L.D.N

Posted by : manoj kumar

How To Teach Your Children To Cook

If you’re ready to teach your children how to cook (with kid recipe), here are some simple tips for teaching them the basics, and giving them skills that will last them a lifetime!

First of all, think safety. Any child that has to stand on a stool or chair in order to reach the stove is too young to cook. Start younger children off by letting them help set and clear the table, gathering ingredients, and stirring, mixing or adding ingredients.

Next, set rules about handling knives and other sharp instruments and handling hot pans or boiling ingredients. Some parents start teaching their children to cook by showing them how to make things that don’t require cooking first, and then graduating to letting them make food in the microwave.

Create a relaxed atmosphere that is fun when teaching your kids to cook. Remember what it was like when you were learning to cook? Chances are, you made a few messes and broke a few dishes. It happens. Learning to cook should be fun, not drudgery, although there are certain responsibilities that go along with the privilege, such as cleaning up as you go along, and leaving the kitchen cleans when you’re finished.

Start with the basics. Show your kids what the different utensils are used for, and the right way to use them. Teach them about herbs and spices, and using the right ingredients for the right dishes. Cooking is a great way to learn fractions and chemistry, and your kids might not even realize they’re learning while they’re having fun!

Begin with simple kid recipe that include step-by-step instructions and pictures so kids can see what something’s supposed to look like while they’re assembling the recipe…let success build on success.

Give your kids a chance to shine. As they learn to cook more complicated recipes, let them be responsible for planning — and cooking lunch or dinner one night. Letting your kids plan the meal — and even shop for the ingredients will help them to realize and appreciate the effort that goes into cooking.

As your kids become more skilled, begin including foods from different cultures. Many recipes such as French crepes or Italian lasagna are not difficult to make, and your kids will develop an appreciation for many different kinds of food.

Especially for younger children, having tools that are their own size not only make cooking more fun, but make it easier for them to participate. Kid-sized kitchen utensils can be found at many department or specialty stores.

Make sure you take plenty of pictures — you may not realize it now, but you’re making memories that someday will be as delicious as that batch of chocolate chip cookies you’re baking now!

Make fun and delicious kid recipe with your family!

Posted by : Linda Wilson

Many people enjoy a meal of soup and salad.  For those of you who like a light lunch or dinner of warm soup and a salad, these recipes are for you.  Here is a recipe for a tasty chef’s salad which you can pair with your favorite low-fat, sugar-free dressing.  Then add a bowl or cup of garden chicken soup served with whole-grain crackers.  This is a perfect meal for anytime of the year and works well for either lunch or dinner.

CHEF’S SALAD

8 cups torn iceberg lettuce

1 cup radishes, thinly sliced

2 green onions including tops, sliced

2 oz lean cooked ham, chopped

2 oz cooked white turkey meat, chopped

2 slices American cheese, diced

2 slices Swiss cheese, diced

1 large tomato, chopped

1 hard boiled egg, chopped

1/3 cup your favorite low-fat, sugar-free dressing

In a large salad bowl, combine lettuce, radishes and green onions.  Cover bowl and refrigerate until thoroughly chilled or use ingredients that have been in the refrigerator.  Pour dressing over mixture and toss to coat.  Top with remaining ingredients.

Makes 8 servings, 1 1/2 cups each

GARDEN-CHICKEN SOUP

6 cups water

2 cups tomato juice

1 cup diced, peeled potato

1 medium onion, chopped

1 cup fresh whole kernel corn (may use frozen)

1 cup cooked lima beans

1/2 cup sliced carrots

1 cup chopped broccoli or broccoli florets

1/2 cup chopped celery stalk

1 cup cooked, chopped chicken ****** or thighs

2 tbsp chicken bouillon granules

1 tsp garlic powder

1 1/2 tsp Worcestershire sauce

In a large saucepan or a stockpot, combine all ingredients.  Stir to mix, cover pan and bring ingredients to a boil.  Reduce heat to low and simmer for one hour.

Enjoy!

Posted by : Linda Wilson

Following are a couple of bread recipes from my late mother’s little metal recipe box.  They are great recipes, especially for anyone who loves cooking “the old-fashion” way.  The Chocolate Chip Bread is a favorite of the little ones and perfect for their lunch boxes.  The Molasses Oatmeal Bread is a great bread for those who are trying to eat a healthier diet. 

CHOCOLATE CHIP BREAD

1 pkg choc. chips, broken

1/2 cup chopped nuts

2/3 cup shortening

1 cup sugar

2 cups sifted flour

2 1/2 tsp baking powder

1/2 tsp salt

2/3 cup milk

3 eggs

1 tsp vanilla

Preheat oven to 350 degrees.

Beat shortening with sugar until creamy. Add eggs and beat into sugar mixture. Mix together flour, baking powder, salt; combine milk and vanilla. Combine flour mixture with milk mixture and add to the sugar mixture. Fold in chocolate chips and nuts. Bake one hour in two greased bread pans.

MOLASSES OATMEAL BREAD

2 cups dry oatmeal

4 cups boiling water

1/2 cup molasses

1/2 cup soft shortening

1/2 cup brown sugar

1/2 cup raisins

3 tsp salt

2 pkgs dry yeast in 1/2 cup warm water

5 cups flour

6 - 7 cups flour

Preheat oven to 350 degrees.

Combine oatmeal and boiling water; let stand 1 hour till cool. Add next 7 ingredients, mix well and let rise. Add rest of flour and knead well. Let rise again, form into loaves and let rise until light. Bake at 350 degrees about 45 minutes. Makes 3 large or 4 medium loaves. This bread freezes well. Can also be make into rolls.

Since this bread freezes well, it is a good idea to make a couple loaves of the bread and use the remaining dough to make rolls.  Put rolls in the freezer and have for unexpected needs or when you are in a hurry.

Posted by : Linda Wilson

Whether you are planning a brunch, breakfast, lunch, or dinner, this quiche recipe is a perfect solution.  It is also great as a hostess gift, meal for a shut-in, potluck dish, the list could go on and on.  Doesn’t the combination of broccoli, potatoes, and bacon just make your mouth want to water?  Who says “real men don’t eat quiche”?  You will show them with this recipe!  And the best part?  It is also a perfect dish for diabetics.  If you are entertaining a diabetic, there’s no need to worry about “What to feed them” with this quiche on hand.  Add a salad or some fresh fruit and you’ve got a meal.

BROCCOLI, POTATO AND BACON QUICHE

1 bag (19 oz) frozen roasted potatoes with broccoli and cheese sauce

1 deep-dish pastry shell

4 eggs OR 1 cup egg substitute

2/3 cup lite whipping cream

7 slices bacon, cooked, drained, crumbled

1 cup finely shredded Parmesan cheese

1 cup finely shredded low-fat cheddar cheese

1/2 tsp dried basil

1/4 tsp garlic powder

1/2 tsp freshly ground black pepper

1/4 tsp parsley flakes

1 tsp finely chopped fresh chives

Preheat oven to 350 degrees.  Microwave vegetables as directed on package. In a large mixing bowl, beat eggs and whipping cream together with a wire whisk until well blended.  Stir in cooked vegetables along with the other ingredients except chives.  Pour into pastry shell and spread evenly.  Sprinkle chives over top.  Bake 30-40 minutes or until edge of filling is light golden brown and knife inserted in center comes out clean.  Let stand 5 minutes before cutting.

Note:  This recipe is adapted from a Pillsbury Bake-Off winning recipe.

Enjoy!

 

Posted by : Linda Wilson

Looking an idea for a light lunch that is a little different than the norm?  Give out pasta with prosciutto and peas a try.  You have your meat, pasta, and vegetable all in one easy dish.  Top it off with a light and luscious lemon pie that is even suitable for dieters and diabetics!

PASTA WITH PROSCIUTTO AND PEAS

3 ounces prosciutto, sliced very thin and chopped

3 tbsp extra-virgin olive oil

2 garlic cloves, chopped

12-ounces short pasta twists, cooked

1 cup shaved Parmigiano-Reggiano cheese

1/3 cup chopped fresh parsley

1 tbsp lemon juice

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 pkg (10-oz) frozen peas, cooked and drained

Spray a large nonstick skillet with cooking spray and heat over medium heat.  Add prosciutto and cook until lightly browned, approximately 3 minutes.  Remove from pan.  Add oil and garlic to pan and cook about a minute until garlic begins to brown.  Combine all ingredients together in a large bowl and toss to coat well.

This is a great way for the diabetic to enjoy pasta as this dish has a good carb to protein ratio.

Yield:  8 one-cup servings.  Per serving 312 cal, 37 g carbs, 15 g protein

DIABETIC LEMON PIE

1 sugar-free pie shell, baked

3/4 cup Splenda granular

2 tbsp cornstarch

2 tbsp flour

2 tsp grated lemon rind

Dash of salt

1 cup water

2 tbsp butter

1/3 cup fresh lemon juice

2 large egg yolks

In a heavy saucepan, combine Splenda, cornstarch, flour, lemon rind and salt.  Add water, stirring constantly with a whisk.  Bring to a simmer over medium heat and cook for 5 minutes, stirring frequently.  Stir in butter and remove mixture from the heat.  Stir in the lemon juice.  Add egg yolks, one at a time, stirring well after each addition.  Place pan over low heat and cook for 3 minutes, stirring constantly.  Spoon filling into crust and allow to cool to room temperature.  Cover with plastic wrap.  Before serving remove plastic and cover top with sugar-free whipped topping.  Store any leftovers in the refrigerator.

Enjoy!

Posted by : virgilio vallecera

Imagine a world with restaurant quality food in the comfort of your home. Sound impossible? Well it is not! By using free restaurant recipes, you can make great meals any time of the day. There are many great reasons to use these recipes. Some of these reasons add saving money, time, impressing friends and family, on the rise a sense of accomplishment, and so a great deal more!

I’ve kept on using free of charge restaurant recipes for a long tad and I would have to say it is one of the best things I’ve frequently done. No longer do I suffer to wait in the confines of costly restaurants to get a meal. I can shop for all the best foods that I sttink to eat and prepare it for myself and others for tons cheaper! Not only am I saving money, currently is a terrific way to start conversations nearly cooking, and I own discovered that everyone I have cooked for asks me the secrets to my high food! I would as if to take the credit, but I know that the free restaurant recipes I hold been paying off are the keys to my success.

Cooking has always been a passion of mine, but using the step by step recipes makes my sttink of cooking even easier! With the free restaurant recipes, I can cook breakfast, lunch, and dinner and cook fantastic meals with great variety.

With the turning times of higher prices and less time, nothing seems like a better thinking as opposed to using free restaurant recipes. By using these recipes, you will gain a sense of satisfaction, explore new foods with great taste, and be a great chef!

Posted by : Linda Wilson

Quiche is a great dish for breakfast or brunch.  It also works great for a light lunch or dinner when served with a salad or fresh fruit.  Following are three quiche recipes.  One of these is sure to become a favorite for you.

QUICK AND EASY CHEDDAR BROCCOLI QUICHE

1 9-inch prepared pastry crust

1 cup reduced-fat shredded cheddar cheese, divided

6 large eggs

1 can (10 3/4 oz) condensed cream of broccoli and cheese soup, undiluted

2/3 cup milk

Preheat oven to 350 degrees.  Sprinkle pastry shell with 1/2 cup of the cheese.  In a medium mixing bowl, combine the eggs, soup, and milk.  Pour mixture into crust, over the cheese.  Cover edges of pie loosely with foil to prevent over browning.  Bake at 350 degrees for 30 minutes.  Sprinkle with the remaining cheese; bake 5 to 10 minutes longer or until a knife inserted neare the center comes out clean.  Let stand for 5 minutes before cutting.

Note:  Good served with fresh fruit.

BROCCOLI, POTATO AND BACON QUICHE

1 bag (19 oz) frozen roasted potatoes with broccoli and cheese sauce

1 deep-dish pastry shell

4 eggs OR 1 cup egg substitute

2/3 cup lite whipping cream

7 slices bacon, cooked, drained, crumbled

1 cup finely shredded Parmesan cheese

1 cup finely shredded low-fat cheddar cheese

1/2 tsp dried basil

1/4 tsp garlic powder

1/2 tsp freshly ground black pepper

1/4 tsp parsley flakes

1 tsp finely chopped fresh chives

Preheat oven to 350 degrees.  Microwave vegetables as directed on package. In a large mixing bowl, beat eggs and whipping cream together with a wire whisk until well blended.  Stir in cooked vegetables along with the other ingredients except chives.  Pour into pastry shell and spread evenly.  Sprinkle chives over top.  Bake 30-40 minutes or until edge of filling is light golden brown and knife inserted in center comes out clean.  Let stand 5 minutes before cutting.

Note:  This recipe is adapted from a Pillsbury Bake-Off winning recipe.

BREAKFAST OR BRUNCH QUICHE

1 pastry crust for a 9-inch quiche pan

1 1/2 cups Half & Half cream

4 eggs

1 cup shredded Swiss cheese

1 tbsp flour

1/4 cup sliced green onion

1 tsp dried parsley flakes

pinch of nutmeg

salt and pepper to suit your taste

5 slices bacon, cooked (just until done)and drained

5 links breakfast sausages, (cooked just until done) and drained

Line the quiche pan with the pastry crust. Toss Swiss cheese with the flour. Add the onion, parsley flakes, nutmeg, salt, and pepper. Sprinkle the mixture on the bottom of the pastry shell in the pan. Using a whisk, mix eggs with half and half until well whisked. Pour into the pastry shell. Bake 35 minutes at 375 degrees. Place bacon and sausage on top of the quiche in a pinwheel fashion rotating the bacon then a sausage. Return to oven and bake another 10 minutes

Enjoy!