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Jen’s Greek Cassarole Bake

Jensperspectiveblog 1 Comment

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

  1. Prepare a 9 x 13 glass baking dish             
  2. Prepare couscous as directed on packaging and set aside
  3. Chop zucchini and yellow squash into 1/2 pieces
  4. Brown Ground turkey with onion and minced garlic
  5. Drain, mix with spinach artichoke cheese dip,  set aside.
  6. In prepared dish spread browned turkey, couscous, vegetables and black olives in 3 layers. 
  7. Top bottom layers with Monterrey Jack cheese. 
  8. Sprinkle Paresean cheese and greek seasoning over top of cassarole.
  9. Top entire dish with lemon slices
  10. Bake @ 350° for 40 minutes until vegetables are cooked. 
  11. Top with grape tomatoes halves

Serve warm and Enjoy

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Jen’s Keto Quiche

Jensperspectiveblog 4 Comments

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…

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It’s what for dinner!