Spinach, Chicken and Feta Quiche

350 grm ground chicken
250 grm frozen chopped spinach, thawed and squeezed dry
150 grm feta cheese, crumbled (about 1 1/4 cups)
1/3 cup fresh dill, chopped
2 tlbs onion flakes
6 large eggs
300 ml evaporated milk
1/2 tsp salt
1/4 tsp pepper
1 cup Heart-Healthy Bisquick

1. Coat a 5- or 6-quart slow cooker bowl with nonstick cooking spray.
2. In a large bowl, combine chicken, spinach, feta, dill and onion flakes. 
3. Stir until evenly blended.
4. In medium-size bowl, whisk eggs, milk, salt and pepper. Stir into chicken mixture. 
5. Fold in Bisquick. Pour into prepared slow cooker. Cook for 6 hours on LOW. 
6. Remove slow cooker insert to wire rack, cut quiche into wedges and serve.

Shredded Beef Shepherd's Pie

2 cups beef broth
2 tlbs flour
2 1/2 cups shredded pot roast
250 grm frozen peas and carrots, thawed
1/2 tsp dried oregano
1/2 kg prepared mashed potatoes 
Paprika, for sprinkling

1. Heat oven to 180 degree C. 
2. Coat a 1-1/2-quart casserole with nonstick cooking spray. 
3. Whisk beef broth and flour together in a medium-size saucepan. Heat until simmering, about 4 minutes; simmer 1 minute or until thickened.
4. Stir in pot roast, thawed peas and carrots, and oregano. 
5. Spoon mixture into prepared casserole.
6. Heat potatoes, Spoon over top of meat mixture; sprinkle potatoes with a little paprika. 
7. Bake at 180 degree C for 30 minutes. Let stand 15 minutes before serving.


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