Homemade Quiche Florentine

Quiche Florentine

This was so much easier than I thought it would be, and delicious!


  • 4-5 Eggs
  • 1 1/2 Cup Whole Milk
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 3/4 Bag Bacon Bits (or you can used real bacon or ham)
  • 2 Cups Spinach, chopped
  • 1 1/2 Cups Cheese (We used Swiss)
  • 1 Deep Dish Frozen Pie Crust


First, cook the pie crust as instructed on the packaging.  While the pie crust is cooking mix the milk, eggs, and seasonings in a bowl. Chop the spinach and bacon or ham if need be.  Place meat on the bottom of the pan, then spinach, followed by cheese, and then the egg mixture. Feel free to top it off from with more spinach and cheese.  Bake at 375 for 35-40 minutes. Let us set for 10 minutes and then serve! You can eat it hot or cold.

Quiche Florentine2

Quiche Florentine3


Crockpot Meatball Subs


Crockpot Meatball Subs

We ate it so fast so I forgot to take a picture till the very end of the meal.


  • Roughly 20 Frozen Meatballs (we used Ikea brand)
  • 1 Jar Marinara Sauce
  • 1 Half a Chopped Onion
  • 3-4 Mushrooms Sliced
  • Rolls or Hoagie Subs (we used Kneaders rolls)
  • Cheese (Optional)


Mix the meatballs, marinara, and chopped onion in a crockpot.  Put on low for 4-6 hours.  Add the sliced mushrooms to the crockpot an hour before finishing.  Fill rolls with saucy meatballs and enjoy! It heats up well for a leftover meal too.

smiley-face english muffins

You might have started to notice a theme in the recipes I post – SIMPLE! I like to keep things fast and easy.  This may be because I am usually cooking for one, but either way I think it is great.  Here is a picture of a simple and delicious one-person meal I ate today.

English Muffin Smiley

1 toasted and buttered wheat english muffin
1 egg – fried
grilled tomato slices
grilled avocado slices
cottage cheese
salt, pepper
olive oil for the pan to cook the egg*

You should probably be able to figure out the meal from that, but if not, feel free to ask and/or experiment. You cannot really mess this up.

Mom’s Summer Salmon Salad

Salmon Salad

Costco Salmon Patties
Diced Cucumbers
Diced Tomatoes
Chopped- Up Mozzarella String Cheese
Green Grapes
Sliced Avocado
Salad Spring Mix
Balsamic Vinaigrette



Cook the salmon patty on the stove fore five minutes. Meanwhile, chop, dice and mix the rest of the ingredients. Place the salmon patty on top (or dice into smaller pieces). Add salad dressing, and enjoy!

* Quick, simple, healthy, and yummy!

Pumpkin Soup!

delicious pumpkin soup
Yes! It is finally fall and time for one of my favorite flavors, PUMPKIN! I try to devour all things pumpkin during the October and November months, and this year I wanted to try something new, so why not Pumpkin Soup!

Here’s the recipe I found and it was delicious and hearty! Hope you enjoy!
Oh by the way, credit for the recipe is given to nourishingmeals.com with some of my own additions.

Soup Ingredients:

2 to 3 tablespoons extra virgin olive oil
1 large onion, chopped
1 to 2 tablespoons finely chopped ginger
4 to 5 large carrots, peeled and chopped
4 to 5 celery stalks, chopped
2 Granny Smith Apples, cored and chopped
10 cups water or stock*
8 cups cooked sugar pie pumpkin flesh
1/4 cup maple syrup or dark agave nectar*
2 to 3 teaspoons pumpkin pie spice
3 to 4 teaspoons Herbamare or sea salt
1/2 to 1 teaspoon ground black pepper

Garnishment Ingredient Options:

coconut milk and cilantro
or cream, agave maple syrup, and pumpkin seeds*

*(I used this second option; the syrup makes it a little sweeter though)


Start with cutting your pumpkin in half. Soak it in 9×13 pans filled 1/4 the way with water. Bake in the oven for 45 to 90 minutes at 350 to 400 degrees. I cooked mine at 400 degrees for about 55 minutes. You will know your pumpkin is cooked enough when you can easily poke a fork into the pumpkin. It should be mushy and collapsing a little.

When the pumpkin is cooked you will scrape out the flesh for your soup! This part is fun. You will need about 8 cups. I was able to get more than 8 cups in a good carving-sized pumpkin.

Pumpkin soup flesh

Next you will heat the olive oil in a stock-pot (preferably 8 quart). Start by sauteing the your chopped onions, then then add the ginger, carrots, celery, and applies. Saute all for about 5-10 minutes.

Now, add the water and/or stock, cooked pumpkin flesh, pumpkin pie spice, salt, and pepper. Bring all to a boil, reduce heat to a simmer, and cook covered for roughly 20 minutes.

It should look something like this.

pumpkin soup

Lastly, you will puree the soup in batches. I know you are thinking, “why? It looks so good chunky?” But I promise you, it is even better pureed.

I would recommend baking the pumpkin seeds from your pumpkin to add to your soup or just as another snack. When I made this we were running short on time so we just did a salt and pepper recipe, but I would recommend trying something more savory like this recipe.

You can serve with a swirl of coconut milk and cilantro (which if you do you will have to let me know how it tastes). Or you can add a swirl of cream, agave maple syrup, and a sprinkle of baked pumpkin seeds (or any of the assortment).

pureed pumpkin soup

ENJOY your delicious Pumpkin Soup!!! It yields PLENTY!

Stuffed Tomatoes

so I currently do not have a kitchen and thus did not bring any cookbooks to NYC, but I saw this video and I REALLY want to make these stuffed tomatoes, so this post is a reminder to myself. If any of you decide to make these before I do, please tell me how they go.
and the video wont embedded properly so here’s the link to watch it:

and here’s a link to an herb-stuffed version of the recipe.

Homemade Hot Pockets

homemade hot pocket

homemade hot pocket #2

*Yields 4 hot pockets

1 package thick crust Pilsbury pre-made pizza crust
1 can pizza sauce (you may want to change this to alfredo sauce if you use chicken)
1 1/2 C pepperoni slices (you may exchange this for another meat or add to)
2 C mozzarella cheese
*note amounts may vary depending on what you want more or less of.

  • Add diced mushrooms, deiced red bell peppers, spinach, chopped onions, chopped broccoli, hot sauce, etc.
  • Top your hot pocket with seasoning such as parmesan cheese and basil leaves.

Pre-heat oven to 425 degrees (or whatever your pre-made pizza dough package says) Roll out your pre-made pizza crust. Cut into 4 pieces. Fill dough with desired ingredients and enclose your hot pocket so that it is in fact a “pocket.” Place parchment paper on pan and place hot pockets on top. Cook for 15-16 minutes if using regular oven and 13 minutes in convection oven (or whatever your pre-made pizza crust package recommends)

The fun thing about this recipe is that you can really put whatever you want in it and each person can make their own so it becomes a personalized Hot Pocket!

I would love to see how some other people designed their hot pockets so please share your masterpieces!

Homemade Fiesta Bowl

homemade fiesta bowl

my roommate and I got creative one night and here is what we came up with.

spanish rice
black beans
ground beef
bell peppers (any color you like)
hot sauce
tortilla chips

cook spanish rice. mix salsa with rice to make mexican-style rice. brown ground beef. cook black beans. dice bell peppers. Put mexican-style rice in bottom of bowl. Then put a layer of ground beef, followed by a layer of black beans. Place raw bell peppers on side along with chips. pour hot sauce as desired and eat!

note: you can cook bell peppers if you want and I would recommend adding taco seasoning or steak seasoning t ground beef.

what to do with a huge leftover bag of lettuce: PF Changs style lettuce wraps


After throwing an event where we had sub sandwiches I was left with this HUGE bag of lettuce.  My solution for how to use it was: lettuce wraps. And if I do say so myself I think they turned out pretty well. The following recipe was found online. It is supposedly PF Chang style lettuce wraps.

Serving Size: 6 people

7 1/2 tablespoons oil
5 boneless chicken breasts
2 1/2 cups water chestnuts
1 2/3 cups mushrooms
7 1/2 tablespoons chopped green onions
2 1/2 teaspoons minced garlic
10-12 1/2 leaves iceberg lettuce leaves (or sub walmart sub sandwich bag style)

Special Sauce:
5/8 cups sugar
1 1/4 cup water
5 tablespoons soy sauce
5 tablespoons rice wine vinegar
5 tablespoons ketchup
2 1/2 tablespoons lemon juice
1/3 teaspoon sesame oil
2 1/2 tablespoons hot mustard
2 1/2 – 5 teaspoons garlic and red chile pepper paste

Stir Fry Sauce:
5 tablespoons soy sauce
5 tablespoons brown sugar
1 1/4 teaspoons rice wine vinegar

lettuce wraps


  1. mix all the special sauce ingredients together. refrigerate.
  2. bring oil to a high heat in either a large frying pan or a wok
  3. saute Chicken breast till fully cooked. this should take about 10 minutes.
  4. remove chicken from pan to cool. leave oil in pan and keep it hot.
  5. mince water chestnuts, mushrooms, and chicken to roughly the size of a small pea.
  6. prepare stir fry sauce in a bowl by adding all stir fry sauce ingredients.
  7. add another Tbsp oil to pan and saute water chestnuts, mushrooms, onions, garlic, and chicken in the stir fry sauce. about 4 minutes.
  8. serve over lettuce “cups” and top with special sauce.

Note:  Lettuce wraps can be very messy to eat.  It might be easier to cut lettuce up and eat like a salad. Use the Special Sauce as your dressing. 

Recipe #1: Caprese



I decided to start with Caprese for the first recipe on our community recipe site because it it quick, healthy, and fairly inexpensive. I’m kind of a big fan. You can make some caprese for lunch, for an appetizer, or for a snack.  Anyways, here are the details:


mozzarella cheese

1/3 olive oil
1/3 balsalmic vinegar
1/3 lemon juice
shake together well and pour on top. dressing also good for salads.

slice the tomato and mozzarella cheese. place cheese on tomato. sprinkle some salt, pepper, and dressing on top. Place in oven at 450 degrees for 5 minutes. Sprinkle some basil on top or place a basil leaf on each. Eat and feel salubrious!

Change it Up:
Fill free to include little baguettes to eat with your tomato. I didn’t have any today, but if I had I would have used something like Smith’s french bread cut up into tiny pieces, drizzled with olive oil and baked for 5 mins at 450 degrees before placing the rest of the tomato concoction on top of it and placing in the oven for another 5 mins.