Time Saving Recipe Ideas

One Bowl Quick Quiche
Don’t let quiche intimidate you; this simple recipe for a rich, spinach and feta quiche is easy to prepare with less mess for you to clean up. The crust is mixed right into the bowl so you don’t have to buy or make one separately. It’s perfect for Sunday brunch and you can feel free to add or substitute your own favorite breakfast ingredients such as bacon, ham, Cheddar cheese or sweet peppers.

Serves: 6
Prep time: 10 minutes
Cook time: 50 minutes
Approximate cost: $1.80 per serving

INGREDIENTS
1 1/2 cups fat free half and half
6 eggs
3/4 cup biscuit mix
1/4 cup butter, melted
1 teaspoon kosher salt
Ground pepper, to taste
1/2 teaspoon garlic powder
4 teaspoons onion, finely minced
1 package (10-12 ounces) frozen spinach, cooked and drained
2 cups Italian cheese blend, shredded
1/2 cup feta cheese, crumbled
3-4 strips of bacon, cooked and crumbled (optional)

1. Preheat your oven to 350ºF. Lightly grease a 9” deep-dish pie pan or 10” quiche dish.
2. Beat eggs and whisk in the half and half in a large bowl. Add butter, cheese, herbs and spices and fold together.
3. Fold in the spinach and then the biscuit mix to incorporate.
4. Pour the mixture into your greased pie or quiche dish carefully, just to the top of the dish. Place the dish onto a cookie sheet inside the oven in case of spill over.
5. Bake in the oven for about 50 minutes, until the top is golden brown and a knife can be inserted in the center and come out clean. Cut into slices and serve.

Tip: Always preheat your oven 25º lower if you’re using a non-stick pan. This may require a slightly longer cook time.

Tip: If thawing spinach in your refrigerator, be sure to place it in a small bowl to capture draining liquids. For straining, place two thick paper towels in your colander or strainer. Empty the thawed spinach into the center of towels. Gather towels around spinach and squeeze to remove excess liquids.

Slow Cooker Lasagna
Great lasagna doesn’t have to mean lots of time and perfectly layered squares. This recipe is easier to prepare and still has all the rich flavors of lasagna to enjoy. Put it together and forget about it while you go about your other to-dos. Slow Cooker Lasagna is also a great dinner idea for trick-or-treat night!

Serves:6
Prep time: 20 minutes
Cook time: 3-4 hours
Approximate cost: $2.50 per serving

INGREDIENTS
1 pound lean ground beef, cooked and drained
32 ounce jar of your favorite red pasta sauce
16 ounces cottage cheese or ricotta cheese
1/2 box (4.5 ounces) no boil lasagna noodles, gently broken in half if needed.
2 cloves garlic, minced*
1/4 teaspoon dried oregano*
1/4 teaspoon dried basil*
1/2 cup onion, finely minced
2 cups (8 ounces) Mozzarella cheese, shredded
Parmesan cheese, to taste
Olive oil or cooking spray, as needed

INSTRUCTIONS

1. Grease the inside of your slow cooker with olive oil or cooking spray.
   
2. Combine beef, sauce, spices, garlic and onion in a medium-sized bowl and mix well.
   
3. Combine cheese, except for Parmesan, in a separate medium-sized bowl.
   
4. In the slow cooker, start with the beef mixture (about a fifth depending on the size of your cooker). Top with a layer of no boil noodles, then crumble on a thin layer of the cheese mixture (about a fifth). Repeat layers, ending with the beef layer on top. Sprinkle with Parmesan cheese.
   
5. Cover and cook on low for 3-4 hours. Serve with salad and garlic bread.

*If your pasta sauce has already been flavored with herbs and garlic you may omit these ingredients if desired.

Tip: For a vegetarian version, substitute one package of soy crumbles for the lean ground beef.

Pumpkin Coconut Oatmeal Bars
October is the month for pumpkins, so try a truly unique dessert recipe that’s a delightful twist on classic pumpkin pie. Sweet layers of oatmeal, cinnamon, pumpkin and coconut will appeal to the whole family and best of all, it’s a portable treat you can eat with your hands!

Serves: 9-16 (depending on size of bars)
Prep time: 15 minutes
Cook time: 1 hour
Approximate cost: 54¢ per serving for 9 bars, 38¢ per serving for 16 bars

INGREDIENTS
Crust
1/2 cup (1 stick) unsalted butter, melted
1/2 cup brown sugar
1 cup all-purpose flour
1 cup quick cook oats
1/2 teaspoon cinnamon
1/4 teaspoon salt

Filling
4 eggs, beaten
1 cup granulated sugar
1 cup brown sugar
1 can (15 ounces) pumpkin
1/4 cup cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup shredded coconut

INSTRUCTIONS

1. Pre-heat the oven to 350ºF.
2. Combine the crust ingredients in a mixing bowl until evenly mixed.
3. Press the mix into the bottom of greased 8” x 8” pan.
4. Bake for 10 minutes to precook and firm up the crust.
5. Combine all filling ingredients and pour over the warm crust. Return to oven for 45 minutes or until toothpick placed in center comes out clean. Baking times will vary for different ovens and altitudes.

Serving Suggestion: Top with a dollop of Chai Mousse from this Light and Fun Tea Party article.

Tip: Try using parchment paper in the bottom of your pan in addition to greasing to help release the bars easier and prevent the crust from over browning. Once you’ve pressed the crust into the pan, try poking it with a fork to keep it from cracking.

Orange Cranberry Oatmeal Cookie Bars- By Deborah Fewell

The flavors of tart oranges, sweet cranberries and toasted oatmeal make these cookie bars irresistible. And with just a few simple steps, they’re impossibly easy to make, too.

INGREDIENTS

1 cup light brown sugar
1 cup sugar
2/3 cups butter, softened
4 large eggs
1 teaspoon orange zest
1 teaspoon vanilla extract
1 cup flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup oatmeal (not instant)
1/4 cup dried cranberries
1/4 cup golden raisins

INSTRUCTIONS

1. Preheat oven to 375°F. In a large mixing bowl, beat together butter, sugar and brown sugar with a hand-mixer or paddle attachment on medium-high speed until fluffy, about 5 minutes.
2. Add zest and vanilla extract. Turn mixer to low-medium speed and slowly add in eggs one at a time.
3. In a separate mixing bowl, sift together flour, baking powder and salt. Reduce mixer speed to low and add dry ingredients to the wet mixture until fully blended.
4. With a wooden spoon, stir in oatmeal, cranberries and raisins, then pour batter into a greased 9" x 13" glass pan.
5. Bake for 25 to 30 minutes, or until an inserted toothpick comes out clean and dry. Remove from oven, let cool for 15 minutes, cut into squares and serve.

Tip: Try serving your oatmeal cookie bars with delicious dipping sauces like melted chocolate, caramel sauce and cinnamon whipped cream. It adds an extra something sweet and allows your guests to customize their dessert.

Cooking is all about experimentation and creating something you love and look forward to eating. Use these recipes as starting points and try adding your own favorite ingredients to truly make them your own.