Mom's Quiche +-

From: Mom Cunningham

• 9'' pie shell
• 10 oz frozen broccoli or spinach - OR - 10 oz fresh spinach or kale
• 4 eggs, slightly beaten
• 1/3 c milk
• 3 oz can french fried onions, divided
• 1 c shredded cheddar cheese, divided
• 1 t salt
• 1/2 t pepper

Preheat oven to 325°.

If using frozen, defrost the broccoli or spinach.

In a medium mixing bowl, mix eggs and milk.

Stir in the veggies, 1/2 of the onion rings, 1/2 of the cheese, salt, and pepper.

Pour into pie shell.

Sprinkle remaining cheese and onion over the top.

Bake for 30-45 minutes, until the eggs are no longer runny.

Tomato Dumplings +-

From: CrazyCraftyCousins

Tomato Stew

• 1 large onion, chopped
• 2 green peppers, chopped
• 1/2 cup celery, chopped
• 1/2 - 1 cup carrots, choped
• 2 tabelspoon brown sugar
• 1 teaspoon. salt
• 4 tabelspoons olive oil
• 2 bay leaf
• 2 (15 oz) cans  diced tomatoes
• 1 teaspoon basil
• 1 teaspoon pepper
• 2 large zucchihi, chopped
• Optional: shredded chicken

Dumplings

• 1 1/2 cup flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 tabelspoons butter
• 1 C. milk
• 3 Tbs. parsley  (dried or fresh)

Saute *veggies, except for zucchini and tomatoes, in butter until almost tender. Add remaining ingredients and let it simmer. Combine dumpling ingredients. Add the zucchini, give it a good mix and drop spoonfuls of the dumpling dough onto tomato mixture. Cover and cook on simmer approximately 20 minutes, or until dumplings are cooked through.

*Veggie amounts are approximate.  Use as much, and whatever veggies you wish.

Serves 4-6 

Mango Quinoa Salad +-

From: Our Best Bites

• 2 cups cooked quinoa at room temperature, or chilled
• 1 14 oz can black beans, drained and rinsed
• 1 medium mango, peeled and diced
• 1 red bell pepper, diced
• 6 green onions, thinly sliced
• 1 handful chopped cilantro (about 1/2 cup)
• 4 tablespoon red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1-2 tablespoons fresh lime juice
• kosher salt
• freshly cracked black pepper
• Optional: Sliced, peppered Chicken

Place cooked quinoa in a large bowl.  Add mango, red pepper, green onion, black beans, and cilantro.  In a small bowl combine vinegar, olive oil, and lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.