Crustless spinach quiche

1 10oz package frozen chopped spinach
4 eggs
1 cup cottage cheese
1/2 cup grated Parmesan
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups grated Cheddar

Preheat oven to 325 and spray an 8 by 8 in baking dish

Unwrap the spinach and put it, box and all, on a plate.  Microwave for 4 minutes.  Cool and remove from box. Squeeze out liquid and put in a bowl.

Combine eggs, cottage cheese, Parmesan, flour, salt, and pepper in a bowl.  Stir.  Pour into bowl with spinach.  Add the cheddar and blend until smooth.  Pour into baking dish and smooth the top.

Bake for about 45 minutes.

String Bean Soup

add String Beans to boiling water, a few at a time
cook 20 min
let cool - 10 min.

beat egg w 1/3 lemon
honey
pour hot water in slowly and mix well

add cinnamon

Serve cold.

Whole Wheat Pancakes

1 beaten egg
1 1/4 c. milk
3 tbsp oil
2 1/2 tbsp honey
salt [opt]

Blend above ingredients
1 1/2 c. whole wheat flour - add to blender

When well mixed, add
1 tbsp baking powder

Spinach Quiche ala Stacey S.

frozen pie shell
one ten oz pkg frozen chopped spinach (thawed and drained)
4-5 eggs
1/2 a small onion (we use one whole small onion)
salt
(we add garlic power and minced garlic)

beat eggs and add a little salt
saute onion in a little bit of olive oil
add spinach to pan and stir/warm through (add oil if it looks like it needs it)
add salt and mix in (not sure how much, I just shake it in until it seems right).
cover edges of the pie shell with strips of foil to prevent burning.
add spinach/onion mixture to pie shell
add eggs to pie shell - mix well.

bake at 350 or 375 for 30-45 minutes, it's done when it's firm, if you overcook it a bit, it's not a big deal, it'll just start rising out of the pan.
carefully remove the foil strips on the edges (sometimes they stick to the quiche)

you can make it dairy by adding cheddar or feta cheese if you want.

Spinach Salad

(based on Salad Time, Judaica Press 2007)
1 bag spinach
1 avocado, cubed
2 lg tomatoes, sliced
1 can hearts of palm, drained & sliced

Dressing:
3 T red wine vinegar
3 T olive oil
3 T sugar (we use splenda)
2 tsp dried dill
1/2 tsp salt

place avocado on top
add dressing right before serving

Avocado Salad

(based on Salad Time, Judaica Press 2007)

1 Bag romaine lettuce (we use spinach)
1 red onion, diced (we use 1/2)
2 avocados, cubed
2 cans of mandarine oranges
strawberries (we add this, not part of original recipe)
handful of slivered almonds

Dressing:
1/2 c oil (we use 1/4 cup, add 1/4 cup water instead)
1/3 c vinegar
1/2 c sugar (splenda; can use a little less)
2 tsp dried mustard
2 tsp salt
handful of poppyseeds (we don't use, because we don't have them)

Sweet Rice

Sautee 1 onion.
Add cooked (brown) rice
Add 1-2 handulls raisins
Add 1-2 handfulls slivered almonds
Mix
Beat 1 egg and add to rice
Add salt

Butternut Squash

Cut down middle lengthwise
Take out seeds
Pierce with fork
Pour 2 tbsp honey over it
cinammon
apple slices

Steam:
In frying pan with a little water, covered.
For 1/2 hr, until soft

OR

Bake:
350 deg
In aluminum foil until soft
Towards end, open foil.