bacon / mushroom quiche

just add cooked bacon...

i LOVE this quiche recipe - can basically use anything you want..
http://www.genaw.com/lowcarb/mushroom_cheddar_quiche.html

MUSHROOM & CHEDDAR QUICHE
6 eggs
1 cup heavy cream
8 ounces sharp cheddar cheese, shredded
1/2 pound fresh mushrooms, sliced
2 tablespoons butter
1/2 teaspoon salt
Dash pepper
Garlic powder
Dash Spicy Seasoning Salt, optional
Dash toasted onion powder or regular onion powder, optional

Saute the mushrooms in butter until tender and slightly browned; season with salt, pepper, garlic powder and onion powder, if desired. Beat the eggs and cream with the salt, pepper and desired seasonings. Put the cheese in the bottom of a greased pie plate. Top the cheese with the mushrooms, then pour the egg mixture evenly over all. Bake at 350 for 35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before slicing.

Makes 6-8 servings
Can be frozen

yummie recipe...

Chicken & Cheese Manicotti...
- uncooked manicotti noodles
- thin chicken strips (as many strips as you want manicotti OR more if you want some not in the manicotti)
- sprinkle of garlic salt
- string cheese (half the amount you want for manicotti
- jarred tomato sauce - any variety you like
- 3/4 cup water
- shredded mozzarella cheese (we used moz/parm cheese)

make sure chicken strips are thin enough to fit in a manicotti shell with cheese stuffed in it as well

preheat oven to 350F

stuff manicotti shells with chicken and HALF (lengthwise) of a cheese stick
fill all the manicotti shells

mix the jarred pasta sauce with the water, pour some in the bottom of a baking dish, just enough to barely cover the bottom.

lay stuffed shells on top of the sauce, then cover the shells with the remaining sauce/water mixture.

i had extra cheese and chicken, i just placed it in the dish and covered it with sauce.

cover the pan TIGHTLY with foil
bake for 60 minutes
top with the shredded cheese, bake an additional 5 or until the shredded cheese has melted.

pretty easy and good (leftovers are even better!)

jambalaya recipe

Rice, Shrimp & Chicken Jambalaya

serves many

2 tbsp oil

1 lb shrimp – fresh

4 skinless boneless chicken breasts

1 lb spicy cooked sausage (Summer sausage)

6 oz ham - cubed

2 celery stalks – chopped

3 garlic cloves – minced

2 cups chicken broth

1 cup canned crushed tomatoes

1 tsp cayenne pepper

¼ tsp dried thyme

sprinkle Italian parsley

1 bay leaf

1 ½ cups rice

heat oil in large pot

add chicken chunks and sausage slices, cook until brown (5 mins)

stir in ham cubes, cook 5 mins longer

add all remaining ingredients EXCEPT RICE AND SHRIMP, bring to a boil, stir well

stir rice, season to taste

when liquid returns to boil, reduce heat cover pan tightly

simmer 10 mins

remove pan from heat, QUICKLY add raw shrimp to top, quickly replace lid and set aside for 20 mins to let rice and shrimp cook

i usually only use 3 meats (shrimp, sausage, shrimp)