Full of flavor, healthy and easy ro make, this dinner hits the spot for full tummies. Filled with Ground turkey, Couscous, black olives, 2 kinds of sqaush, cheeses, and greek seasoning ant topped with lemon slices. It’s perfect for a family meal, potluck dinner, and a good choice for lots of dietary needs. So good I bet no one will even suspect it’s good for them…
Ingredients
1 Near East Couscous 5.9oz box
3 lbs ground turkey
16 oz sliced Pepper jack cheese
1 2.2 oz can sliced blak olives
1 8oz spinach artichoke cheese dip
1/4 cup grated Parmesean Cheese
1 medium onion diced
2 tbls minced garlic
2 lemon sliced
2 Tbls Greek Seasoning
Zucchini
Yellow Squash
10 oz fresh grape tomatoes sliced in half
Directions
Prepare a 9 x 13 glass baking dish
Prepare couscous as directed on packaging and set aside
Chop zucchini and yellow squash into 1/2 pieces
Brown Ground turkey with onion and minced garlic
Drain, mix with spinach artichoke cheese dip, set aside.
In prepared dish spread browned turkey, couscous, vegetables and black olives in 3 layers.
Top bottom layers with Monterrey Jack cheese.
Sprinkle Paresean cheese and greek seasoning over top of cassarole.
Top entire dish with lemon slices
Bake @ 350° for 40 minutes until vegetables are cooked.
Breakfast, lunch, or dinner this low carb option is super good and loaded with enough meat, eggs vegetables, and cheeses, to satisfy for any meal. To keep it Keto friendly, I chose low carb vegetables and loaded it with cheeses too. I stayed crustless, but there are lots of options out there if you really want a crust.
Ingredients
12 eggs
16 Oz Sliced fresh mushrooms ( retain about 12 pretty slices for top of quiche
1 cup diced onion
1/2 cup diced green pepper
1 lb cubed ham
10 Oz fresh spinach (using paper towel ring out as much water as you can)
16oz grape tomatoes cut in half
8 Oz sliced Colby Jack cheese
8 oz sliced Sharp Cheddar cheese
8oz slices Provolone cheese
1 cup heavy whipping Cream
2 tsp minced garlic
1 tsp black pepper
1/4 tsp salt
Instructions
Coat 13 x 9 glass baking dish in non stick spray. Really important for crustless quiche. Layers are about 1/3 of each ingredient except mushrooms. These are done about half in each layer, with retained ones going on top.
Layer in ingredients starting with onions, green pepper, ham, tomatoes, mushrooms and spinach.
Top with Colby/Jack cheese slices
Second layer onions green pepper, ham, mushrooms, tomatoes, and spinach.
Top with Provaline cheese slices
Layer last of onions, green pepper, ham, tomatoes and spinach.
Top with sliced cheddar cheese. Arrange remaining mushroom slices on top.
Whish eggs, heavy Cream, salt, black pepper, and minced garlic.
Slowly pour egg mixture over filled casserole dish. Cover with aluminum foil for oven.
Bake in pre-heated oven for 45 minutes at 350°.
I usually slice into 12 squares. Makes a wonderful dinner and we can have leftovers for breakfasts. Can be frozen in portions for breakfasts too. Simply freeze individually and separate with parchment paper in gallon zip lock bag.
There are a ton of options and variations to ingredients and sizes. For smaller individual servings assemble in a Muffin tin. Try your own vegetable choices. Asparagus, broccoli, cabbage, the choices are only really defined by your tastes. My family loves this version and we are trying out new varieties presently. So I hope your family love to dish this up too…
National Apple Pie Day, America’s favorite dessert, is observed annually on May 13th.
The first apple pie recipe printed was in England in 1381. The list of ingredients included good apples, good spices, figs, raisins, pears, saffron, and cofyn (a type of pastry crust).
While the apple pie existed well before the Pilgrims landed on the eastern shores of what is now The United States, Americans wax poetic about how American apple pie is. The phrase “as American as apple pie” has been around for more than 100 years.
During the turn of the 20th century when whole toasted cereals were becoming the ‘health food’ fad, pie gained a bad reputation. Apple pie saved the day of sorts, being more nutritious than other pies according to some.
Teddy Roosevelt was impressed to have a taste of home when he was served an American apple pie while traveling in Africa.
Soldiers during World War II were often quoted they were fighting “for Mom and apple pie.” In 1970, advertisers used the patriotic connection with a commercial jingle “Baseball, hot dogs, apple pie, and Chevrolet.”
November 21st is an ideal day for National Stuffing Day with Thanksgiving right around the corner. Since we are already thinking about the delicious turkey stuffing that is a traditional part of Thanksgiving dinner.
Some cooks choose to stuff the bird with crusts of bread, vegetables, herbs, and spices. Others prefer to prepare a similar dish alongside the turkey using the drippings to moisten the dish. Either way, each preparation is a personal preference or family tradition. The difference is the first is called a stuffing, but the latter is referred to as a dressing.
The usual turkey stuffing consists of bread cubes or crumbs combined with onions, celery, salt, and pepper. Further spices and herbs such as summer savory, sage, or poultry seasoning add flavor and variety. Other recipes include adding sausage, hamburger, tofu, oysters, egg, rice, apple, raisins, or other dried fruits.
The first known documented stuffing recipes appeared in the Roman cookbook, Apicius “De Re Coquinaria.” Most of the stuffing recipes in this cookbook included vegetables, herbs and spices, nuts, and spelt (an old cereal). Some recipes also included chopped liver and other organ meat.
In addition to stuffing the body cavity of poultry and fish, various cuts of meat are often stuffed once deboned and having a pouch or slit cut in them. A few examples of other meats frequently stuffed include pork chops, meatloaf, meatballs, chicken breast, lamb chops, and beef tenderloin.
Stuffing isn’t limited to the butcher block. Vegetables are excellent containers for stuffing. Peppers, tomatoes, zucchini, and cabbage are just a few of the shapely veggies that make stuffing a fabulous part of your meal.
HOW TO OBSERVE #NationalStuffingDay
Who makes the best stuffing in your family? Some families debate this question and never settle the question. That’s why they end up with multiple versions on the table at the big meal. No one complains, though! How do you like your stuffing? Challenge yourself to try a new recipe. See if you can get the family to agree to breaking with tradition. Better get in the kitchen and test those stuffing recipes before the big day. Use #NationalStuffingDay to post on social media.
![Hello! 365 Stuffing & Dressing Recipes: Best Stuffing & Dressing Cookbook Ever For Beginners [Brown Rice Cookbook, Wild Mushroom Cookbook, Stuffed Peppers Recipe, Homemade Sausage Recipe]#NationalStuffingDay](https://jensperspectiveblog.com/wp-content/uploads/2025/11/81chct6yrbl7176745257545120885.jpg?w=120)
