Here's the place to share your meal ideas for the evening or the week, post where you bought the ingredients frugally and even share a recipe if you would like.
If you aren't sure what to have for dinner, take a look at the comments and you may find some inspiration.
What's on your menu for the week?
This week, we are having:
Turkey, Swiss and veggie tortilla roll-ups with deviled eggs and cantaloupe on the side
Italian seasoned tofu with roasted sweet potatoes, carrots and mushrooms
Garlic shrimp on a nice big salad
Turkey sausage, peppers and onions on saffron rice
Veggie pizza, salad
Crustless Mushroom and Swiss Cheese Quiche Recipe
On Sunday, I made a tasty Crustless Mushroom and Swiss Quiche. The kids really liked it and it was very easy to make. You can see the photo above.
I adapted the recipe from one found at KraftRecipes.com. You can pretty much add any veggies and meat you want to this recipe so it is very versatile. I love quiche with spinach and onion as well, but the kids weren't very keen on that idea so this is the teen-friendly version. Thankfully, they enjoyed the asparagus and cantaloupe I served with it. Next time, I am making 2 varieties including one with spinach!
Here's my adapted recipe:
3 whole eggs
3 egg whites
1 cup milk (I use skim milk)
8 oz mushrooms, sliced
1 cup 2% cheese (I use light Swiss)
Garlic powder and pepper to taste
Preheat oven to 350 degrees. Saute' sliced mushrooms in pan with olive oil spray. While mushrooms are cooking, whisk eggs and milk in bowl. Add mushrooms and cheese. Spray 9 inch pie pan with non-stick spray. Pour egg mixture into pan. Cook 28 - 30 minutes until top begins to brown lightly and center is firm. Enjoy!