Sausage and Ranch Quiche

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Saw the latest post from “Plain Chicken” website in FB for Sausage and Ranch Quiche and I knew we had to try it. This site always has the best, simple, real recipes so I visit if often for ideas. Anything I have tried always turns out great. We loved it and since I had a second pie crust I went ahead and made a 2nd one and froze it. Looking forward to seeing how that turns out from frozen state.

I did change it up a little by using Jimmy Dean Turkey Sausage crumbles and low fat heavy cream. Neither change made any difference in my opinion and saved us a few calories ? If you use the Turkey crumbles frozen like I did you will need to add about 5-10 minutes to cooking time.Recipe:

  • 1 (9-inch) frozen deep dish pie crust

  • 8-oz sausage (Jimmy Dean or Tennessee Pride)

  • 1/2 cup prepared Ranch dressing

  • 1/2 cup shredded cheese

  • 3 eggs

  • 1 cup heavy cream or milk

  • dash black pepper

  1. Preheat oven to 350ºF.

  2. In a skillet, cook sausage until no longer pink. Drain fat. Combine cooked sausage and Ranch dressing. Drop crumbles of sausage mixture in bottom of pie crust. Top with shredded cheddar cheese.

  3. Whisk together eggs, pepper and cream. Pour egg mixture over sausage and cheese mixture in pie crust.

  4. Bake 1 hour. Allow quiche to rest for 5-10 minutes before serving.

Chicken and Lentil Soup (Pressure Cooker)

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Made this last night and it definitely going into the soup rotation.Recipe was adapted from Skinny Taste website

INGREDIENTS:

1 lb dried lentils
3-4 boneless skinless chicken breasts (whole)
7 cups water
2 tbsp chicken Better than Bouillon
1 small onion
1/4 cup chopped cilantro or freeze-dried
3 cloves garlic fresh or  from pre-minced
1 can diced tomatoes
1 can corn kernels drained
1 tsp garlic powder1 tsp cumin
1/4 tsp oregano1/4 tsp ground paprika
salt, to taste

DIRECTIONS:In a large pot combine all ingredients stir. Set Instant Pot to Soup setting for 30 minutes.  When done natural release pressure, remove chicken breasts, shred and add back to soup. Stir well and serve.

Makes 11 cups and will freeze

Kelly's Simple Chili

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Just a fast, simple recipe for Chili I whipped up years ago that I still use often.

Great for the crock pot and/or stove top.

1 LB Ground Beef

1 Can Bush’s Chili Beans

1 Can Tomato Soup

1 Packet Chili Seasoning

Brown ground beef in skillet, drain off excess fat and pour into Crock Pot. Mix in Chili powder, add Chili bean, Tomato Soup and mix. Cook on low for 7-8 hours (or 2-3 on high). Turn heat down to low when ready to serve.