This crustless Ham and Cheese Mini Quiche is low on the carb scale – like 3 grams of carbs with 12 grams of protein. Healthy enough for every day and deliciously handsome and tasty enough for company! Ham and Cheese Mini Quiches work very well as a make ahead and freeze till needed dish. Great for overnight guests! Breakfast fit for royalty in a flash and no fuss. Or thaw one or two overnight and warm in the microwave for a quick breakfast before work or heading off to school. These cozy little quiches also make a nice dinner with a crisp salad on the side. Nutmeg is frequently used in Swedish cooking particularly. And often for custard type dishes in other cuisines. I’m always a little startled when I see it in a savory dish since I associate it with sweet desserts. And my ... [Read More]
Cottage Cheese
Citrus and Cream Salad aka Fluff
Many families expect a certain dish to be on the table at every gathering. Citrus and Cream Salad started as a favorite of a particular relative who could be counted on to show up to the family potluck with a big dish of it in hand. Fruit, cottage cheese, and your favorite Jell0 all wrapped in whipped topping – everyone loved it! When the original contributor moved on to new and different foods, others began filling the gap by making the dish THEIR signature. It is simple, foolproof even! Easy to transport already made or quick to make on the spot. Looks good and tastes even better. If you live in the middle USA, this dish is known as “Fluff” something. At our table it is “that Fluff Stuff”. Fluff refers to the bowl of whipped topping on the ingredient list and ... [Read More]
Cottage Pancakes
‘Wow, this is good’ is the universal verdict when Cottage Pancakes are served. They are full of protein and other goodness and are a low carbers dream! Delicious and healthy equals win-win! The main ingredients are a little “out of the carton” (heh, heh!) without being weird or tasting strange. They taste just like you expect pancakes to taste. Only better. On this recipe I measure the flour when I first start, add the salt and baking powder to the half cup full of flour and set aside until needed. That way I don’t need to stop and measure but can just keep the mixture light and moving toward the skillet. I use regular cottage cheese – small curd, large curd doesn’t matter. Smooth it by pulsing it in the food processor or blender until the lumps are gone. I also -- and ... [Read More]
