Oranges, Stews, Crepes and Quiches

Oranges are a wonderful fruit. For the past couples weeks I've been eating one orange a day, and it has been a delicious way to increase the Vitamin C in my diet.

Here are a few recipes I've made this past week, now that I'm back from vacation and in my own kitchen.    

As you might remember, my crock pot met its untimely death when it fell from the top of my refrigerator. But now I have a new one. This first recipe is its inauguration.

South American Beef Stew

Multiple Servings/Family Size (includes 3-4 servings of vegetables)

Olive Oil

Beef chuck roast or brisket
1 onion, diced

4-5 cloves of Garlic, cut in half

1 small can green chili peppers
2-3 Sweet Potatoes, cut into chunks

1-2 Zucchini, diced
1 can low sodium diced tomatoes
1 tsp. cumin

1 tsp. chili powder
Black Pepper to taste

1 carton low sodium Chicken Broth

I would recommend adding carrots, potatoes and peas, I just didn’t have any on hand when I made this.

Directions: Heat oil in frying pan over medium-high heat. Season roast with pepper; brown on both sides. Remove roast from pan; put in slow cooker with remaining ingredients. Cover and cook on low about 8-12 hours, or until meat pulls apart easily.

Tomato and Spinach Crepes

1 Serving (includes 2 servings of vegetables)

1 egg

1/3 cup Milk

1/3 cup Flour

Paprika

Garlic Powder

Black Pepper

Spinach

Tomatoes, diced

Cream Cheese

Combine egg, milk, flour in medium bowl. Add paprika and garlic powder to taste. Pour 1/3 of batter onto greased frying pan. Cook until slightly browned. Repeat for remaining batter.

Spread cream cheese and layer with spinach and tomatoes (or any other vegetables you like). Sprinkle with more paprika and black pepper. Roll and serve.

Pesto Quiche with Sun Dried Tomatoes

1 Serving (includes 3 servings of vegetables)

2 eggs

2-3 Tbsp. Milk

Paprika

Garlic Powder

Black Pepper

Broccoli, chopped

Onion, diced

Sun Dried/Dehydrated Tomatoes, crushed/chopped

1 Tbsp. Pesto (store-bought or homemade substitute by 

   combining Basil (fresh or dried) with olive oil, garlic and 

   Parmesan cheese)

Mashed Potatoes (either homemade or from dried flakes)

Parmesan Cheese

Combine and beat eggs, milk and spices in a medium bowl. Add chopped vegetables and pesto.

Grease a small baking pan and layer bottom with mashed potatoes. Pour on egg mixture. Top with Parmesan cheese.

Bake at 350 degrees for 40-45 minutes, or until top begins to brown.