Her new husband is in the Army and stationed in North Carolina- Only 3000 miles away (sigh).
The only problem is... SHE CAN'T COOK! Thankfully they won't starve while she learns as her husband is quite familiar in the kitchen. Whew!
I've decided to create this blog to share recipes with her (with photo's and step by step instructions). I call it Southern-Skinny because she watches her diet, works out regularly and prefers healthy meals... but as her Southern mom, I've got to toss a few not so healthy ones in the mix.
Someday she will thank me, right? hehehe:)
Or maybe not...
Anyway, I will include skinny and not so skinny recipes and do my best to supply the nutritional breakdown, so that she (and you) can make an informed decision on your meal planning. myfitnesspal.com has a great nutritional calculator (it's free- just create an account). I posted the breakdown of this recipe at the bottom of the page (per pie)- I doubled the recipe to make 2 pies.
I love Pinterest and plan to make & share various dishes I have found there as well as many of my own.
Meet Lucy... my assistant chef and official taste tester:) You will probably grow to love her as much as we do:)
On to my first post...
I chose an old Quiche recipe that I've made many times- because it's what I made for lunch today & it makes lots of left overs and reheats nicely. Perfect comfort food for a lazy Sunday afternoon. Hope you enjoy this as much as we do...
Italian Sausage Spinach Quiche
Ingredients:
1-9 inch pie shell (I used pillsbury 2pk deep dish pie shells as I doubled the recipe)
8 oz. bulk Italian Sausage (I used 16oz. New York Style Mild Italian Sausage)
1/4 C. chopped/diced yellow onion or chopped green onion (I used 1/2 C. chopped yellow onion for double recipe)
1 clove minced garlic (I used 2 for double recipe)
2.5 oz. chopped/frozen Spinach (I used 5 oz- or 1/2 of 10oz pkg chopped/frozen spinach)
1/2 C. Herb stuffing mix (I used 1 C. stove top herb stuffing mix)
1 1/2 C. 3 cheese blend (I used 3C. pizza blend-1 1/2C. per pie)
2 tbsp. shredded parmesan cheese -per pie (I used hytop brand shredded parmesan)
3 jumbo eggs- beaten slightly (I used 6)
1 1/2 C. Half & Half- you can use fat free or low fat to lighten the recipe (I used 3 C. regular Half & Half)
Paprika to taste
Directions:
Cover a large cookie sheet with aluminum foil (I used Reynolds this time-but any brand will do).
Place thawed pie shells on covered cookie sheet, place in oven and bake at 400 degrees for 5 minutes.
Place bulk sausage in skillet and crumble over med/high heat (do not add oil)
Add chopped onions and minced garlic to crumbled sausage.
Cook together until onions are tender and pork is browned
Drain spinach and add to meat mixture.
Then add bread crumbs.
In a large bowl mix together eggs (eggs beaten lightly) and half & half and set aside.
Remove the pie shells after 5 min or until slightly golden and reduce oven to 375 degrees. Then place 1 1/2 C. cheese blend into each pie shell.
I added extra parmesan to cheese blend mix (you can skip this step if you like).
Place meat/bread crumb mix over top of cheese in pie shell (If you doubled recipe, simply add half mixture in skillet to each pie shell)
Since I doubled the recipe, I poured the egg/half & half mixture into a large measuring cup and pourd half over each pie (it always makes more than you need and will run over- this is the reason I place aluminum foil over my pan).
Place pies in oven and bake for 30 min. at 375 degrees. (set your timer)
After 30 min, remove pies from oven, sprinkle with parmesan cheese and paprika (if desired). Cook uncovered for 10 min.
After 10 min. remove pies from oven and loosely place another sheet aluminum foil (long enough to cover the pies) over the pie and place back in oven for another 8-10 min (until center of pie no longer squishy/runny) the center should be slightly firm to touch. Then remove from oven and allow to cool 10 min. Cut pie into 8 slices, serve and enjoy.
Hubby had 2 pieces... and gave me his stamp of approval:)
8 oz. bulk Italian Sausage (I used 16oz. New York Style Mild Italian Sausage)
1/4 C. chopped/diced yellow onion or chopped green onion (I used 1/2 C. chopped yellow onion for double recipe)
1 clove minced garlic (I used 2 for double recipe)
2.5 oz. chopped/frozen Spinach (I used 5 oz- or 1/2 of 10oz pkg chopped/frozen spinach)
1/2 C. Herb stuffing mix (I used 1 C. stove top herb stuffing mix)
1 1/2 C. 3 cheese blend (I used 3C. pizza blend-1 1/2C. per pie)
2 tbsp. shredded parmesan cheese -per pie (I used hytop brand shredded parmesan)
3 jumbo eggs- beaten slightly (I used 6)
1 1/2 C. Half & Half- you can use fat free or low fat to lighten the recipe (I used 3 C. regular Half & Half)
Paprika to taste
Directions:
Cover a large cookie sheet with aluminum foil (I used Reynolds this time-but any brand will do).
Hubby had 2 pieces... and gave me his stamp of approval:)
Serves people
| Ingredients | Calories | Carbs | Fat | Protein | |
| New York Style Sausage Company - Mild Italian Sausage Rolls, 0.5 container (16 oz ea.) | 576 | 3 | 38 | 54 |  |
| Half & Half - Meadow Gold, 24 tbsp (30ml) | 420 | 12 | 36 | 12 | |
| Crack A Smile Eggs - Grade A Jumbo Eggs, 3 egg (63g) | 270 | 3 | 15 | 24 | |
| Hytop - 3 Cheese Pizza Blend, 1.5 cup (28g) | 360 | 0 | 27 | 32 | |
| Hytop - Parmesan Shredded Cheese, 1/3 Cup | 110 | 1 | 7 | 10 | |
| Pillsbury Pet-Ritz - Pie Crust - Deep Dish, 1 crust (21g) | 720 | 88 | 40 | 8 | |
| Onions - Raw, 0.25 cup, chopped | 17 | 4 | 0 | 0 | |
| Garlic - Raw, 1 clove | 4 | 1 | 0 | 0 | |
| Spices - Paprika, 0.5 tbsp | 10 | 2 | 0 | 1 | |
| Spinach - Frozen, chopped or leaf, cooked, boiled, drained, without salt, 0.25 package (10 oz) yields | 18 | 3 | 0 | 2 | |
| Stove Top - Savory Herbs Stuffing Mix, 1/2 cup prepared | 150 | 21 | 1 | 3 | |
| Add Ingredient |
| Total: | 2655 | 138 | 164 | 146 | |
| Per Serving: | 332 | 17 | 21 | 18 |
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