Nanci Slagle

Salmon Quiche

 Pork and Fish, Recipes, Under 10g Carbs, Under 350 Calories  Comments Off on Salmon Quiche
Jul 012005
 
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This quiche was so quick and easy to make. The salmon, cheese and onion goes
straight into the quiche dish. I used a 2-cup measuring cup to mix up the eggs, heavy cream and dill. Pour it over and bake it. Easy as pie! If you are afraid of a strong fish flavor, this recipe is overtaken by the cheese so the salmon isn’t as noticeable. Cut the quiche into 6 pieces and freeze them individually for a snack or a take-to-work lunch. I ate a piece for breakfast one day. Yum!

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Recipes

1

2

3

4

5

6
Servings

6

12

18

24

30

36
Ingredients
Boneless, skinless canned or smoked salmon

4 oz.

8 oz.

12 oz.

16 oz.

20 oz.

24 oz.
Shredded Monterey Jack cheese

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.
Green onion, finely chopped

2

4

6

8

10

12
Eggs

3

6

9

12

15

18
Heavy cream

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Dried dill

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
Black pepper

1/8 t.

1/4 t.

3/8 t.

1/2 t.

1/2 t. + 1/8 t.

3/4 t.

 

Assembly Directions:
Spread the salmon on the bottom of a sprayed 9” pie plate. Cover with the Monterey jack cheese. Sprinkle the chopped green onions on top. Beat the eggs, cream, dill and pepper. Pour the egg mixture evenly over the cheese. Bake uncovered at 350 degrees for 30-35 minutes. Let the quiche stand 5-10 minutes before cutting. Serve warm or seal and freeze.

Freezing Directions:
To freeze whole, place dish into a labeled 1-gallon freezer bag. Remove air, seal and freeze.
To freeze individual pieces, cut quiche into 6 pieces. Put pieces into labeled quart-sized freezer bags.

Serving Directions:
To reheat whole quiche, thaw completely and then reheat at 350 degrees for 20 minutes.

Comments:
*Smoked salmon gives this a stronger but equally wonderful flavor.
*The cheese keeps this from having a predominately “fishy” flavor for those of you who need to disguise your fish entreesJ
*Only 2.5 net carbs per serving.
*This is what low-carbers call a “crustless quiche”. You really don’t even miss the crust.

Nutritional Info:
Per Serving: 339 Calories; 29g Fat (77.9% calories from fat); 17g Protein; 2g Carbohydrate; trace Dietary Fiber; 192mg Cholesterol; 351mg Sodium.
Exchanges: 2 Lean Meat; 4-1/2 Fat.

Burger Bean Bake

 Beef, Recipes  Comments Off on Burger Bean Bake
Jul 012005
 
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This has long been my husband’s favorite meal. He likes it with biscuits, but I like fruit. It freezes well. I tripled the recipe but got 5 meals out of it. Also, I always bake it for the full 45 minutes because I like the crispiness of it.
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Recipes

1

2

3

4

5

6
Servings

6

12

18

24

30

36
Ingredients
Bacon strips

3

6

9

12

15

18
Ground beef

1-1/2 lbs.

3 lbs.

4-1/2 lbs.

6 lbs.

7-1/2 lbs.

9 lbs.
Pork and beans

32 oz.

64 oz.

96 oz.

128 oz.

160 oz.

192 oz.
Ketchup

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.
Tomato sauce

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.
Worcestershire sauce

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
Brown sugar

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Assembly Directions:
Cut bacon into small pieces. Brown and drain on paper towel. In a large skillet, brown ground beef. Mix in bacon and remaining ingredients. Let cool.

Freezing Directions:
Spoon into freezer bags Freeze.

To Serve:
Thaw mixture. Pour into uncovered large baking dish. Bake at 350 for 30-45 minutes.

Nutritional Info:
Per Serving: 489 Calories; 23g Fat (42.1% calories from fat); 31g Protein; 42g Carbohydrate; 9g Dietary Fiber; 92mg Cholesterol; 1109mg Sodium.
Exchanges: 2 Grain (Starch); 3-1/2 Lean Meat; 1/2 Vegetable; 2-1/2 Fat; 1/2 Other Carbohydrates.

Alaskan Salmon Muffins

 Low Fat, Pork and Fish, Recipes, Under 10g Carbs, Under 350 Calories  1 Response »
Jul 012005
 
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These muffins were quick and easy to stir up. I only used one bowl and had them in the oven within a few minutes. After cooling them, I packaged 2 of them in 3 quart-sized bags. Tim took a bag of them to work the next day and warmed them in the microwave for about 45 seconds before eating.

KONICA MINOLTA DIGITAL CAMERA
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Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

6

12

18

24

30

36
Makes: muffins

6

12

18

24

30

36
Ingredients
Boneless, skinless salmon; drained well

12 oz.

24 oz.

36 oz.

48 oz.

60 oz.

72 oz.
Eggs

2

4

6

8

10

12
Finely chopped celery

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.
Finely chopped green pepper

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.
Finely chopped onion

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.
Shredded sharp cheddar cheese

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Salt and pepper to taste

 

Assembly Directions:
Mix all ingredients together. Spoon into 6 sprayed muffin cups. Bake at 350 degrees for 30 minutes. Let them stand 5-10 minutes. Serve warm or cool and freeze.

Freezing Directions:
Cool muffins 10-15 minutes in muffin cups. Remove and continue cooling. Put muffins in quart-sized freezer bags. Label, seal and freeze.

Serving Directions:
These can be reheated in the microwave on high for 45 seconds.

Comments:
*These are a great low-carb snack for all of you Atkins and South Beach dieters.
*Pack the muffin mixture into a 1/4 measuring cup for easy, even measuring.
*These taste great served with tartar sauce. Yum!
*Use either canned or fresh salmon. You can substitute tuna for salmon.
*Great source of omega-3.

Nutritional Info:
Per Serving: 142 Calories; 8g Fat (52.0% calories from fat); 16g Protein; 1g Carbohydrate; trace Dietary Fiber; 103mg Cholesterol; 396mg Sodium.
Exchanges: 2 Lean Meat; 1/2 Fat.

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