You may think of this Canadian Bacon Quiche Recipe as a breakfast entree, but this is delicious as a brunch or lunch, too. In fact, a breakfast quiche works for a light dinner! Anytime is good for this quiche. This recipe is served at A Spot for Tea in Oklahoma City, OK, where it is a favorite.
You may have noticed that I’m on a “Gouda Cheese kick” as I have included it in a few of the last recipes posted. It has a wonderful flavor and it’s a nice change from cheddar. In my grocery store, it is included with the regular cheeses and you can buy it already shredded. If you can’t find it there, look in the specialty cheese section of your grocery store.
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What makes this Canadian Bacon Quiche so easy is there is no frying of bacon ahead of time and all the ingredients go together quickly. Canadian bacon is a nice change from bacon and the Gouda cheese is delicious in this quiche!
Add a bit of Italian flavor to your morning with this Scrambled Eggs Alfredo Bake Recipe. This is a very different type of egg bake from the soggy bread recipes. The eggs are scrambled with green pepper, mushrooms, onions, and bacon with an Alfredo sauce added. The delicious combination is topped with dollops of an Italian flavored crust. Keep this recipe on hand as it is a delicious one. By eliminating the crust, it becomes gluten-free and still is wonderful!
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Chicken Spirals look absolutely amazing ! This recipe certainly has that “wow” factor of a beautiful and delicious company dish. Your guests will think you spent hours preparing this , but it’s actually easy to put together.
When you’re looking for something special to serve, consider Chicken Spirals with Creamed Spinach Sauce. Your guests will be delighted!
For this recipe, I am using the thin-sliced ham, but you can use Pastrami, any Kosher deli meat, or the expensive prosciutto. I also used 3 large,whole breasts instead of the 6 half-breasts. This made 3 larger rolls and I just cut them into 6 slices instead of 3.
Chicken Spirals with Creamed Spinach Sauce
Recipe Type: Dinner
Author: Adapted recipe from the Grand View Lodge in Nisswa, MN
Serves: 6 servings
A spiral of chicken that is stuffed with ham, cheese, and spinach. This is a special main dish that has a “wow” factor!
6 large skinless and boneless chicken breast halves
1 10 oz. packages of frozen, chopped spinach, thawed
1 egg, lightly beaten
12 thin slices ham
Colby Jack cheese, Gouda, Monterrey Jack. Pepper Jack or any cheese
Cut into six 2 x 1/2 inch sticks
2 Tbsp. butter, melted
Creamed Spinach Sauce:
3 tbsp. butter, melted.
2 tbsp. flour
Use 1/2 pkg of chopped spinach from ingredients above
3/4 cup chicken broth
1/2 cup whipping cream or half and half
Salt & Pepper to taste
Stuffed Chicken Directions:
Place a chicken breast with boned side up between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet. Start in the center and work to the edges. Pound to 1/8 inch thickness. Remove top of wrap and sprinkle with pepper. Continue with each chicken breast.
squeeze spinach until well-drained and almost dry. In a small bowl, combine 1/2 of the Squeeze spinach until very dry. Use 1 1/2 pkg and mix with the lighty beaten eggs. Save 1/2 box of the spinach for the cream sauce.
For each chicken roll, spoon about 2-3 tbsp. spinach mixture over each flattened chicken breast
Top with a slices of ham or other choice of thin-sliced meat. Place a stick of cheese at the edge.
Start from the edge with the cheese and roll into a spiral, pressing edges in to seal. Secure spirals with wooden toothpicks
Place rolls,seam sides down, in a 9 x 13 greased baking dish. Drizzle the rolls with melted butter.
Bake uncovered at 375 degrees for 35-40 minutes or until chicken reaches 170 degrees.
Cover with foil and let rest a couple of minutes.
Remove toothpicks and slice each chicken roll. Top with cream sauce.
Creamed Spinach Sauce:
Melt 3 tablespoons of butter in a saucepan
Add 2 tbsp. flour and stir constantly until bubbly
Slowly add 3/4 cup chicken broth to the flour mixture stirring constantly
Add remaining spinach, stir and cook for 4-5 minutes.
Add 1/2 cup whipping cream or half and half. Heat until warm. If too thick, add more cream.
This should be a gravy-like consistency.
Salt and Pepper to taste.
When chicken is done…
Remove toothpicks from chicken
Cut chicken into spiraled slices
Ladle hot creamed spinach sauce over the spirals.
Serve with wild or white rice
While I’m not paid for this recommendation, it is a lot easier to work with pounding the chicken when using Glad Press and Seal. Lay one piece on top and one on the bottom of the chicken breast. It stays together while pounding and it makes it easier to roll the chicken up, too. Just take the bottom piece and roll the chicken in a spiral.
It’s nice to prepare and roll the chicken spirals on the evening before your dinner. Wrap and place the chicken rolls in the refrigerator ready for the oven. This way, you don’t have the preparation and clean up to do before your dinner. When ready, just pop the chicken in the oven to bake. I made the creamed spinach sauce ahead as well. It thickened as it cooled, but just thin with extra chicken broth, if needed.
When baked, remove toothpicks, slice chicken, layer 3-4 spiral chicken slices on a plate and drizzle with the sauce. Serve with wild rice, white rice, or a combination. Offer additional creamed spinach sauce in a gravy- boat for guests.
I know you’ll enjoy this special recipe for Chicken Spirals with Creamed Spinach Sauce! Next time I’m going to try it with Gouda cheese. You can change the cheese and the meat for a different flavor combination.
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Try this new version of a Reuben. I call it a “Roast Beef Reuben Sandwich”! This sandwich is so delicious with the new combination of flavors that it may become your favorite. My mouth just waters when I think of it. My family loved it!
A new combination of flavors make this Roast Beef Rueben Sandwich absolutely delicious!
8 slices of bread- Sourdough
Sliced Roast Beef – don’t skimp!
8 slices Gouda cheese
Jar of Sweet and Sour Red Cabbage (found ready-made in vegetable aisle) or homemade
Coarse Ground Dijon Mustard – optional
Drain Sweet and Sour Red Cabbage
Arrange 8 slices of bread
Place a slice of Gouda Cheese on 4 slices of bread
Layer Sweet and Sour Red Cabbage on top of cheese
Add Roast Beef on top of Cabbage
Top with remaining slice of Gouda Cheese
Spread remaining 4 slices lightly with coarse ground Dijon mustard (optional or serve on the side)
Place those 4 slices with mustard side towards the four cheese-topped sandwiches.
Spread with butter and place buttered side down in pre-heated skillet.
Butter the top of the sandwich while in the skillet
Grill until browned on each side.
While grilling cover with a lid to warm the inside of the sandwich and melt the Gouda cheese
The combination of Roast Beef, Gouda Cheese, along with Sweet and Sour Red Cabbage is fantastic! My husband was skeptical and then after tasting it declared it to be his favorite!! You just have to try it to believe how good it is.
Stromboli – a baked Italian Sandwich, is a favorite at our house. It is so easy to make that even kids can do this recipe! The frozen bread dough makes it simple and ready to do when you get home from work. Just follow the directions on the frozen bread dough package to thaw and use for this sandwich.
Vary the ingredients to what you like. If you like onions, but another person doesn’t want them, just do 1/2 the sandwich with them and 1/2 without. Mark with a toothpick.
I’ve used this for an informal party and had my guests make their own. Each couple makes their sandwich to suit their tastes. (You need double ovens to bake four sandwiches, however.) At the end of the evening, send home the left-overs with them.
Stromboli – Baked Italian Sandwich
Recipe Type: Dinner
Serves: 4-6 servings
Easy Italian sandwich using frozen bread dough, various meats, and cheese. Baked and served with warmed spaghetti sauce.
2 loaves of frozen bread dough
2 egg yolks (save whites)
1 Tbsp. Parmesan cheese
1/2 tsp. garlic powder
1/4 tsp. pepper
2 Tbsp. oil
1 tsp. parsley flakes
1 lb mozzarella cheese – shredded
Various meats, cheese, tomatoes, veggies, olives, etc.
(see suggested amounts below for two loaves)
Make a paste of egg yolks, Parmesan cheese, garlic powder, pepper, oil, and parsley flakes. Spread down half down the center of dough on each baking sheet. (This is like a pesto.)
Layer ingredients of your choice. Approximate amounts for the two loaves are: ham (approx. 1/2 lb sliced), turkey (1/2 lb.), salami (1/4 lb.), green or red peppers, onion, tomato, olives ( black or green)
Cover with mozzarella cheese or cheese of your choice. Add all ingredients to the middle 1/3 of the dough.
Fold both sides over to the center. Moisten the edges with water and press to seal. Be sure to seal it well!
Make air-vents by making cuts along the top sides.
Brush on slightly beaten egg whites over the entire top.
[print_link} Here’s a different way to serve tacos for lunch or dinner. Taco Pie has the great taste of a taco, but is served as a pie. Just like a taco, compliment it with sour cream and salsa. Add a side of fruit and tortilla chips for a complete meal. You’ll love the easy crust using crescent rolls. This recipe is quick enough for a family meal and fancy enough for company. The recipe serves 8, but if you only need 4 servings, freeze one pie for later.
1 lb ground turkey or hamburger
1 pkg. taco seasoning
1 can (8oz) refrig. crescent rolls
6 oz. shredded cheddar cheese
2 cans (8oz) tomato sauce
Brown turkey or hamburger. Stir in tomato sauce and taco seasonings. Simmer 5 min.
Unroll crescent roll dough and press onto bottom and sides of ungreased 12 inch pizza pan ( or two 8 inch pie tins) Prick bottom and sides of pan with a fork. (I find that making it in two pie tins is easier to serve.)
If you like Bruschetta as an appetizer, you’ll like the flavor of Bruschetta Chicken. It has all the same ingredients of Parmesan cheese, tomatoes, garlic, basil and bread crumbs combined with a tender chicken breast. It is quick cooking and ready in about 30 minutes. Serve with pasta or rice, add a vegetable, and you have an easy dinner for family or friends. Be sure to use only boneless chicken breasts as adding bone-in thighs or drumsticks changes the cooking times.
1⁄2 cup flour 3 eggs, slightly beaten 6 boneless ,skinless chicken breasts 1⁄2 cup grated Parmesan cheese 1⁄2 cup dry breadcrumbs 2 tablespoon butter, melted 4 large tomatoes, chopped & seeded 2 tablespoons olive oil 3 garlic cloves, minced 5 tablespoons minced fresh basil, set aside a few whole leaves as garnish 1 teaspoon salt 1⁄2 teaspoon pepper
Combine chopped tomatoes, olive oil, garlic, and basil, salt and pepper in a bowl and set aside.
Place flour and lightly beaten eggs in separate containers that are large enough for the chicken breasts. Dip chicken in flour, then in egg, and place in greased 9×13 pan. Combine the cheese, breadcrumbs, & butter, and sprinkle over chicken. Loosely cover dish with foil & bake at 375 degrees for 20 minutes. . Uncover the chicken and bake an additional 5-10 minutes longer until top is browned. Spoon tomato mixture over chicken, return to oven for 3-5 minutes or until tomato topping is just heated through.
Don’t like soggy bread? Then, this recipe is just right for you. Eggs Santa Fe is another non-bread brunch recipe that is awesome. This one uses cottage cheese in the recipe! It results in making Eggs Santa Fe light and fluffy.
2 cans (4 oz.) chopped green chilies (your choice on how “hot” you want)
Grease a 9×13 pan.
Beat eggs, combine flour, baking powder, salt, and stir in eggs. Add cheese, butter and chilies. Pour into greased pan and bake uncovered at 350 degrees for 40 minutes. Bake until knife inserted in center comes out clean. Serve with salsa.
Anyone been fishing? There’s nothing like a fresh catch of fish! However, frying fish really smells up the house. Here’s a better way to fix fish (say that 10 times real fast) without the fishy smell. The fillets still have a crunchy outside like frying, but this is much easier to do and there’s no smell! The Crispy Baked Fish recipe method is one you’ll use again and again.
Regular Ritz crackers (other crackers don’t taste the same in this recipe)
Eggs or Milk
Crush Ritz crackers really fine
Dip fish fillets in either milk or beaten eggs.
Roll and pat fillets in crushed Ritz cracker crumbs.
Place on a non-stick cookie sheet or coat sheet lightly with a cooking spray.
This is one of my favorite recipes because it is so easy and looks so colorful and delicious! I always have the ingredients on hand for Southwestern Chicken when I want an easy dinner. My daughter-in-law shared this recipe with me. I’ve altered it a bit because I like more sauce. There are 3 ingredients plus chicken and simple, super easy directions.
Crock Pot Southwestern Chicken
2 – 15 1/4 oz. cans corn ( I usually use one)
1- jar chunky salsa (24 oz) (Recipe called for 16 oz. ) Your choice on mild, medium or hot!
1 -15 oz can black beans, rinsed and drained
6 boneless, skinless chicken breast halves
1 cup low-fat or regular shredded Cheddar cheese (optional)
Combine corn, beans, and 2/3 cup salsa in slow cooker.
I have a refrigerator that does not have a lot of space! UGH! When entertaining, (especially holidays) I often don’t have room to have overnight egg bakes taking up room in the frig (especially if I need two breakfast casseroles). Well, this is a quick breakfast casserole easily put together in the morning! Also, it doesn’t have all that bread! When you put it together, you wonder how it possibly can turn out! Not only is it so-o-o good, but it is lower on carbs and calories than most breakfast casseroles. If you happen to have leftovers, it freezes well, too! Just pop a piece in the microwave for a quick breakfast.
I hope you enjoy it as much as we do!
8 oz. evaporated milk (I’ve used skim evap. milk,too)
12 eggs beaten with 1/2 tsp. salt
2 small 4 oz. cans chopped green chiles (mild or hot – your preference)
1 lb. shredded Jack Cheese ( I’ve used low-fat Jack Cheese, too)
1/4 cup flour
In separate bowl, beat evaporated milk with 12 eggs and salt
In greased 9 x 13 pan, Alternate and layer 1/2 of flour (1/8 cup), cheese, chiles
Welcome! I am a wife, mother of 3, and grandmother (Oma) of 7. My background includes years of elementary teaching and 14 years as a Children's Pastor. Whether planning for my "Oma & Opa" camp, cooking, creating, decorating, entertaining or volunteering at my church, my days are busy and I'm never bored! I love to share my ideas with others. Hope you enjoy the variety!