How To make No Fuss Tuna Quiche
1 9" deep dish pastry shell;
- unbaked 1 1/2 c Low-fat milk
3 Eggs (extra-large)
1/3 c Green onions; chopped
1 tb Pimiento; chopped & drained
1 ts Dried basil; crushed
1/2 ts Salt
6 1/2 oz Tuna; drained & flaked
1/2 c Low-fat cheddar cheese;
- shredded 8 Spears broccoli (4" each)
Preheat oven to 450. Bake pastry shell for 5 minutes; remove to rack to cool. Reduce oven temperature to 325. For filling, in a bowl whisk together milk and eggs. Stir in onions, pimiento, basil and salt. Fold in tuna and cheese. Pour into prebaked pastry shell. Bake at 325 for 30 minutes. Meanwhile, in a saucepan steam broccoli spears over simmering water for 5 minutes. Drain; set aside. After 30 minutes, arrange broccoli spears, spoke-fashion, over quiche. Bake for
25-35 minutes, or until a knife inserted 2" from center comes out clean.
Let stand for 5 minutes. Cut into 8 wedges, centering a broccoli spear in each wedge. Note: If desired, 1 cup chopped broccoli may be added to the filling before baking. 226 calories per serving. (MM'd by Nancy Hagfors - GXDB48A on Prodigy; N.HAGFORS on GEnie)
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Pasta 4 ways
Using cook-in-sauces and affordable, no-fuss ingredients, these pasta recipes are easy to make and ready to serve, pronto!
Bakedin Tiger Rolls - Kids Tiger Rolls - Kids Recipe Idea - Lucas' Kitchen - Lucas' Show - Bakedin
Bakedin Tiger Rolls - Kids Recipe Ideas - Lucas' Kitchen - Lucas' Show
@Bakedin kits available at
Bakedin Home Baking Kits - no fuss, just fun!
Today Lucas tried this Bakedin Bread Baking Club Kit! Their recipe cards were super easy to follow! Lucas had lots of fun making Tiger Rolls!
Big thanks to Bakedin to send us this kit.
All opinions in this video are our own.
Kids will love Bakedin Kits, lots of fun in the kitchen! Why not look at their amazing cake kits!
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French Quiche. Vegetables loaded Quiche. Vegetarian Quiche.
Slimming World Syn-free bacon & mushroom crustless quiche recipe - FREE
Low calorie cooking spray
220g bacon, visible fat removed cut into 1cm pieces
110g mushrooms, sliced
2 garlic cloves
3 large eggs
150g fat free natural cottage cheese
3–4 cherry tomatoes, halved
2 tbsp chopped fresh parsley
80g reduced fat cheddar
Salt and freshly ground black pepper
Remove all visible fat from the bacon and fry for a few minutes. Add the mushrooms garlic, season well and continue to cook for 4-5 minutes then set aside
Preheat the oven to 190°C/170°C Fan/Gas 5.
Spoon the bacon mixture into a flan dish.
Mix the eggs, cottage cheese, parsley and cheddar cheese in a bowl and spoon over the bacon mixture.
Top with the tomato halves and bake at 190°C/170°C Fan/Gas 5 for 15-20 minutes until just set.
Serve hot or cold with baby potatoes and a large salad. Vegetarians, swap bacon for Quorn ham pieces for extra flavour.
Pastry dishes are notoriously high in Syns - but you can enjoy this Slimming World version completely Free! Follow this step-by-step video to see how it's made. We've used bacon and mushroom but it's such an adaptable dish you can use any combinations of veggies or lean meat. Tasty, easy and you can eat as much as you like! For more recipes, motivation and inspiration subscribe to the Slimming World YouTube channel or visit slimmingworld.co.uk to find your nearest friendly weight loss group
Dietitian Reviews Grace Booth GRACKLE What I Eat In A Day
Hi everyone, welcome to Abbey's Kitchen! In today’s episode of What I Eat In A Day YouTuber reviews, we will be taking a look at British YouTuber, Grace Booth, from the YouTube channel, Grackle. A reminder that the information in this video is for education and entertainment purposes only and you should always seek the help of a medical professional for your unique case.
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Contribution by: Giselle Segovia RD, MHSc
How To Make The Perfect Frittata | Home Movies with Alison Roman
Thank you to Grey Poupon for sponsoring this episode! You can find their new WINE here ( –grab a bottle while it lasts!
If the words ‘kale’ and ‘frittata’ aren’t exciting to you, that’s only because you haven’t made THIS charred kale frittata! This frittata is wonderful, but this episode is more about opening your minds and hearts to everything a frittata has to offer. To further sell you, we have the delightful human, brilliant writer and frittata connoisseur Samantha Irby join us to talk about her iconic garbage frittatas, plus, the do’s and don’t’s of frittata-making.
RECIPE & INGREDIENTS:
VIDEO CHAPTERS:
0:00 Tomato, tomato, but both would be good in a Frittata
0:14 Intro to Home Movies with Alison Roman
0:24 Overview of Charred Kale Frittata
1:54 Sam, the most enthusiastic frittata person I know
6:55 Special thanks to Grey Poupon
8:26 Preparing the kale and onions/shallots
9:57 Frying the onions, kale stems, and kale leafs (while preparing the eggs and yogurt sauce)
13:09 Charring the second batch of kale
13:39 Preparing the lettuce greens salad mix
13:58 Adding the eggs to the skillet and finishing in the oven
14:58 Flipping the frittata in the skillet to finish
16:06 Plating the frittata, greens, and yogurt sauce
#Frittata #KaleFrittata #AlisonRoman
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Director: Daniel Hurwitz
Editor: Lee Manansala
Director of Photography: Dennis Thomas
Sound: Brian Cushin