Easter Brunch Hashbrown Crust Quiche

• 3 cups Simply Potatoes Southwest Style Hashbrowns
• 4 tbsp. (1/2 stick) butter, melted
• 1/2 cup diced green onions (about one bunch)
• 3/4 cup chopped applewood smoked ham
• 4 slices thick cut bacon, cooked and chopped
• 1 cup shredded colby jack cheese
• 4 large eggs
• 1 cup half and half
• salt and freshly ground black pepper

Preheat oven to 450F.

Spray a 9 inch pie plate with cooking spray.  Add the potatoes, drizzle with the melted butter and mix well.  Use your hands to press the potatoes into the bottom and up the sides of the dish to form a crust.  Lightly season with salt and pepper.  Bake for 25 minutes (check first at 20 minutes) until golden brown and starting to crisp. 

Meanwhile, in a mixing bowl, combine the eggs and half and half and whisk together.  Lightly season with salt and pepper.

When the crust is ready pull it out and lower the oven temperature to 350F.

Spread the ham, bacon and onions evenly across the bottom of the crust.  Sprinkle the cheese over the top and pour the eggs over everything.

Bake for 30 minutes.  Cover the quiche with foil and continue to bake for 15 minutes, checking every 5 minutes, until a knife inserted comes out clean. 

Enjoy!

Mexican Inpsired Ground Turkey and Zucchini

• Olive oil to drizzle the pan
• 1 - 1.25 lb. package extra lean ground turkey
• 1 tsp. salt
• freshly ground black pepper
• 2 tsp. chopped garlic
• 1 can Rotel tomatoes
• 1 tbsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. onion powder
• 1/4 tsp. crushed red pepper flakes
• 3 medium zucchini, chopped into quarter moons

Drizzle a large skillet with olive oil and heat over medium heat.  Brown the turkey with the garlic and salt and generously season with freshly ground black pepper. 

Add the Rotel (with juices) and remaining spices. Reduce heat, cover and let simmer for 10 minutes. 

Add the zucchini and mix everything together.  Cover and continue to cook for 10 minutes, until zucchini is cooked but not mushy.

Serve with your favorite beans and toppings such as: sliced avocado, shredded cheese, sour cream, jalapenos and black olives.

Enjoy!

Chicken and Wild Rice Crock Pot Casserole

• 1.5 lbs. boneless skinless chicken breasts, cut into chunks
• 1 tbsp. butter
• 1 large shallot, minced
• 1 tbsp. minced garlic
• 2 celery stalks, chopped
• 2 cups long grain wild rice
• 1 tbsp. minced fresh parsley
• 1 tsp. salt
• 1 tsp. onion powder
• 1 tsp. paprika
• 2 1/4 cups 1% milk
• 2 1/4 cups non salt chicken stock

Turn your crock pot on high and melt the butter.  Add the shallot, garlic, celery, rice and spices and mix well.  Pour in the milk and chicken stock.  Stir everything together, cover and cook on high for 3.5 hours.  Keep warm until ready to serve.

Enjoy!

Italian Turkey Burger Soup

• 2 tbsp. olive oil
• 2 lbs. extra lean ground turkey
• 1 large onion, chopped
• 1 tbsp. minced garlic
• 4 small-medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 leek, white and light green parts only, chopped
• 1 - 28 oz. can petite diced tomatoes, undrained
• 8 cups unsalted chicken stock
• 2 tbsp. minced fresh basil
• 1/4 cup minced fresh parsley
• 3 springs fresh thyme
• 1 tsp. dried oregano
• 1/2 tsp. crushed red pepper 
• 2 bay leaves
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 2/3 cup dry orzo pasta

Heat olive oil in a soup pot over medium high heat.  Add the turkey and break-up the meat using a wooden spoon.  Add the onion, and garlic and continue to cook until the turkey is crumbled and no longer pink and the onions are translucent.   Add the carrots, celery, leek, undrained tomatoes and broth and stir to mix well.  Add in seasonings and herbs and bring the soup to a boil.  Reduce heat and let simmer for 30 minutes. Remove the bay leaves and thyme sprigs.  Add the orzo and turn the heat up as needed to keep it at a simmer until the pasta is cooked through, about 20 minutes.

Enjoy!