Protein Crustless Quiche Lorraine, by Diane

 

I saw a recipe for cottage cheese added to eggs to make them more high protein and it gave me an idea to add it into a new egg bake- I love egg bakes for great easy lunches for the week! This week I decided to create a lorraine-style bake and honestly this was really good!

Ingredients:

12 eggs

1 8oz container high protein cottage cheese (I like Good brand)

Salt and pepper

cooking spray

1/2 lb thin sliced ham, cut into squares

1 small pack sliced baby bella mushrooms

1 bag spinach

1 yellow onion, thinly sliced into rings

EVOO

1.5 cups shredded parmesan

Directions:

1. Caramelize onions in a large saucepan over medium high heat with EVOO and salt until golden brown and wilted. Set aside.

2. Preheat oven to 375 and spray a 9x13 pan with nonstick cooking spray.

3. Whisk together eggs, then add in seasonings and cottage cheese. Use an immersion blender until smooth.

4. Add in squares of ham (make sure they aren't clumped together), mushrooms, spinach and onions and mix until combined.

5. Bake for 45 minutes or until the middle is set, then top with parmesan cheese and bake for 10 min at 350 until golden brown on top.

NY Deli Style Tuna, by Diane

 

I recently had tuna salad catered at a bat mitzvah and it got me thinking how deli style tuna salad is so much better than the tuna I make at home. I figured it was just because deli's must use so much extra mayo than I would allow and use tuna in oil not water, but on a whim I looked this up and apparently there are some serious NYC trade secrets to deli tuna salad! I was surprised by additions like soy sauce, hand mixing, and marinating between steps. But, to my pleasant surprise, this tuna salad was seriously amazing. This will be my go to for a while!! Recipe from: https://www.sipandfeast.com/new-york-deli-tuna-salad/

Ingredients: 

4 5 oz cans solid water packed tuna, well drained

1/2 cup finely diced onion

1/2 cup finely diced celery

1 tsp celery salt

2 tbsp sweet relish (I didn't have this on hand but will try next time)

1 tbsp soy sauce

1 1/4 cups mayo (he recommends hellmans which is closest to restaurant grade mayo)

salt and pepper to taste

Directions:

1. Drain tuna of water as much as possible and add to large bowl.

2. Place ingredients through soy sauce in the bowl, and hand mix until the fish is finely broken up and ingredients are dispersed. Let sit 10 minutes before adding mayo.

3. Add mayo and mix well, adding salt and pepper to taste and refrigerate overnight.

4. The next day, strain any remaining water leftover and add mayo if needed to alter the consistency.