Tuna Quiche - Gluten Free

 

My Tuna Quiche
Gluten Free Crustless
Keto Friendly

I'm crazy about any recipe with Tuna, but had never made a Tuna Quiche. Since I had fresh mushrooms, and other ingredients I thought would go in it, I came up with this and have to say, it's pretty good and packed with PROTEIN! I like to serve it with grapes or other fresh fruit. 

Tuna Quiche - makes 1 quiche

Preheat oven to 359º

* 1 - 6 oz can Albacore Tuna (or 2 cans) drained

1 - 1½ cups  fresh mushrooms, sliced

* ½ - ¾ cup fresh broccoli (or any other vegetable, like green pepper,       zucchini, chopped tomatoes-into bite size pieces)

* ½ cup chopped onion

* 1 - 2 Tbs butter or oil

* 4 eggs, whisked

* 1 cup mozzarella or any other other grated cheese (suggestions-Swiss, Havarti, Colby, Feta, cheddar)

* ½ cup (or less) mayonnaise (not salad dressing)

* ¼ cup cream or milk

* ½ cup cottage cheese

* Salt and Pepper to taste

* A little onion powder & garlic powder to taste

*Parsley or Chives for garnish

I love fruit with ANY kind of quiche!

Saute mushrooms, broccoli and onions in butter for 3-4 minutes but not fully cooked. 

While vegetables are cooking, put into a large bowl the whisked eggs, tuna, cream, cottage cheese, mayonnaise and spices. 

Mix together and add the sauted  veggies. Pour into greased pie plate and add more grated cheese if you wish. Sprinkle with a little fresh or dried parsley or chives for color.

Bake at 350º for 35 - 45 minutes, or until a knife comes out clean and quiche is firm and not jiggly. In MY oven I have to turn up the heat to 375º and bake about 40-45 minutes

Enjoy!

Dennis's Philly Cheese Steak Chowder

This soup was created by my friend, Dennis Bevers. He's a fellow Texan,  who is now my fiance.

Dennis's's Philly Cheese Steak Chowder

Dennis's Philly Cheese Steak Chowder

1 -  15 oz box Steak-Ums or shaved beef from any grocery store

2 - Tbs olive oil or butter (to me, it tastes better with butter!) I had to keep adding butter when I was cooking the vegetables and then again when I cooked the steak - about 6 Tb butter total

16 oz fresh button mushrooms, sliced

1 cup onion, chopped

1 cup green pepper, chopped

8 cups beef broth or or 2 - 32 oz boxes

2 - 8 oz cream cheese, softened (I ended up using 2½  (8oz) boxes because I added more broth

Salt and Pepper to taste

Garlic powder or minced garlic, to taste  (I used about ½-1 tsp powder)

2 cups Provolone, Havarti cheese (or a mixture). I used 1 cup Provolone and 1 cup Havarti.

Parsley, chopped, if desired

 Garnish: 1 cup EXTRA grated cheese to place on top of each individual bowl of soup. (3 cups cheese total for soup).

Toasted Sourdough bread to dip in soup 

Directions

Place beef broth in soup pot and heat on low, adding chunks of the softened cream cheese. Whisk occasionally so cheese will blend with broth.

In the meantime, heat olive oil in large frying pan. Add sliced mushrooms, chopped onion and green pepper; saute til softened. Add this (including ALL liquid) to soup pot with broth and stir.

Then saute Steak-ums in same frying pan, adding a little more oil or butter. It's ok if it breaks up. When cooked, add to soup/broth and stir all together, making sure cream cheese is blended.

Add 2 cups grated cheese, while stirring, to blend. Then add salt and pepper to taste.

After pouring soup into individual bowls, add more shredded cheese to top of each one. Toast bread for each person to dip into soup. Don't skip this step!

This is absolutely delicious! It's now one of my favorite soups! I know you'll love it too!

Broccoli/Cauliflower/Olive Salad

Broccoli/Cauliflower/Olive Salad (Mary Jane Hall)

My husband used to get this type of salad at the Kroger deli and we really liked it. One day I decided to try and make it myself without really knowing all the ingredients. I'm not sure if I included everything that was in the deli salad, but I loved it from the first day I made it and have been making it for at least 20-25 yrs.

My Own Creation
Broccoli/Cauliflower/Olive Salad

This salad is pretty healthy, with cauliflower, broccoli, sweet onion, black olives, green olives and lots of hard boiled eggs! Sometimes I eat just this for lunch or bedtime snack because it's very satisfying.

Ingredients

*Note: reserve small amount of olive juice (both black & green olives)

3 cups Broccoli, bite size pieces

3 cups Cauliflower, bite size pieces

1 can black olives, drained

1 small jar green olives, drained

½ sweet Vidalia onion, chopped

6 hard boiled eggs

1 cup (or more) mayonnaise - Hellman's is my favorite (not salad dressing)

You will not need salt & pepper, unless you think it needs some

Mix all together, leaving the olives whole. I like to create the boiled eggs but some may like their eggs chopped. I add about a tablespoon each of olive juice. Just go by your taste, bc you may not even need it. 

Low Carb Avocado Chicken Wrap

 

Avocado Chicken Wrap with Grain Free Egg Tortillas

I finally found a way to eat a healthy quick and easy wrap. It doesn't matter what kind, whether it's Mexican, Asian, Italian of fresh traditional wraps such as chicken or any other meat. I'm on the AIP Autoimmune Protocol which is so similar to Keto since I have to eat grain and dairy free because of intolerances that have caused my health to go downhill. So that means I can't have the typical rice tortillas or wraps. I found a wrap by accident when I was looking around at Fresh Thyme Market in Beavercreek, Ohio, called EggLife. They're made from egg whites and i have no idea how they did it but they don't even taste like eggs and they're very soft and easy to roll up. They have 4  versions and 2 of them are plain and Italian. 

Here are the ingredients I used to make this Chicken Wrap and it was delicious!

Avocado Chicken Wrap

Chicken  (can use rotisserie, frozen grilled strips or any other cooked chicken)

Ranch dressing (or ranch sauce made with a mixture of dry ranch seasoning mix, mayonnaise and milk)

Bacon (cooked)

Avocado, sliced

Red or sweet Vidalia onions, chopped

Feta or any other white cheese such as provolone, mozzarella or Monterey jack

Tomatoes chopped

Lettuce, shredded (I added argula to mine)

I layered my ingredients on the Egglife wrap (see picture below) which is about the size of a large taco but if you don't have to eat wheat free, do it this way below.

If using a larger 10"-12" tortilla

Layer your ingredients in the center of your tortilla and roll it up or fold it up the same way you would a burrito. You can eat it as is, or brown the outsides in a frying pan with butter to brown a little on the outside. 

Most grocery stores carry these

Pumpkin Curry Soup Recipe

Pumpkin Curry Soup 

This soup is SO yummy, especially on a cold fall day like today! It would be nice served with crusty bread, but is great all by itself! There are lots and lots of recipes for pumpkin soup out there, but I took ingredients from several different recipes to come up with this. If you use an ingredient in your soup you think may be missing from mine, by all means , let me know!

This is the Pumpkin Soup heated up the next day. Yum! So good! 
The toasted pumpkin seeds make it even better. They are a must!

Ingredients

• 2 tablespoons butter 
• 1 cup (1 small) chopped onion
• 2 cloves garlic, crushed
• 2 teaspoons yellow curry powder (you can use red curry powder but it will be a lot hotter and you would need less)
• 1/2 teaspoon salt
• 1/8 - 1/4 teaspoon ground white or black pepper
• 3 cups chicken broth
• 1 can (15 oz.) Pumpkin 
• 1 tsp lemon juice
• Few dashes of cinnamon and nutmeg
• 1 can (12 fl. oz. Evaporated Milk or 1 can Coconut Milk (the evaporated milk makes the soup more savory & I like it better in this recipe)
• Pumpkin seeds, toasted in the oven
• Note: if you have a big family you'll need to double this. I have made it with both evaporated milk and coconut milk, but think I prefer it with the evaporated milk. I do love coconut milk and use it a lot in Thai soups, but the evaporated milk makes this more savory.  

Directions

Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.

Add broth and pumpkin; bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk jus before serving. Serve warm and garnish with toasted pumpkin seeds. 

Italian Beans and Greens Soup

I made this soup and it turned out really good. I adapted it from another recipe and it's quick and easy. In case you want to try it, here's the recipe. I hope you like it!

Italian Beans and Greens Soup

2-3 TB Olive Oil
5-6 cloves fresh garlic, sliced
1 medium onion
Escarole, Swiss chard, Kale or Collard greens, chopped
5 cans chicken broth (8-10 cups)
1 can Cannelli beans (white kidney beans)
1 can white Great Northern Beans
2 cups fresh mushrooms, sliced
1 -2 cups cooked chicken, chopped
1/2 cup dry white rice

Optional: grated mozzarella or provolone cheese for garnish

Saute garlic, onions, mushrooms and rice in olive oil until brown.
Add broth and chicken. Cook til rice is done (10-15 mins)
Add greens and beans. Cook about 5 minutes more.
Add salt and pepper to taste
Optional: grated mozzarella or provolone cheese to garnish