Fix Approved Bacon and Cheese Crockpot Quiche

By far my most popular post on my blog has been Bacon and Cheese Crockpot Quiche.  The meal is delicious and I decided to update the recipe so it was 21 Day Fix approved. The changes greatly reduced the calories and fat while maintaining the great flavor!

Servings:  8 (I like to half the recipe and make it in my mini crockpot.)

Ingredients:

• 1 tablespoon of butter
• 10 eggs
• 1/2 cup of 0% Plain Greek Yogurt
• 1/2 cup of unsweetened almond milk
• 8 oz shredded sharp cheddar cheese
• 1/2 teaspoon of black pepper
• 6 pieces of turkey bacon
• 2 cups of torn fresh baby spinach (about 4 cups loosely packed whole leaves)
• 1 1/2 cup of chopped onion
• 1 1/2 cup of multi-colored bell peppers
• 1 cup of sliced mushrooms

21 Day Fix Containers (per single serving):

• 1 red (eggs, bacon, yogurt)
• 1 green (onions, peppers, mushrooms)
• 1/2 blue (cheese)

Directions:

1. Grease the crock pot with the butter.  Turn the crock pot on low and leave the remaining butter in the bottom.  It will melt while you are preparing the other ingredients.
2. Cook the bacon.  I cook the bacon in the microwave while I am preparing the other ingredients.  Feel free to cook it any way you want.
3. Cut the stems off of the spinach and tear the spinach into about 1/2 inch pieces.  I tear the pieces into a measuring cup.
4. Chop the onion, peppers, and mushrooms (or buy pre-chopped).
5. Beat the eggs in a large bowl.  Whisk in the yogurt, almond milk, cheese, pepper, spinach, onion, peppers, and mushrooms.
6. Pour the mixture into the crock pot.
7. Tear the bacon into approximately 1/2 inch pieces and top the mixture with bacon.
8. Cover and cook on low for 5 to 6 hours or on high for 2.5 to 3 hours.  The quiche is ready to eat when it is firm to the touch.

Nutritional Information:  Calories 249, Fat 17.9 g, Cholesterol 305 mg, Sodium 393 mg, Potassium 283 mg, Carbs 2.6 g, Protein 19 g, Vitamin A 28.6%, Vitamin C 15.4%, Calcium 27.8%, Iron 10.3%

If you have any questions about 21 Day Fix, I would love to answer them.  Feel free to contact me in the comments below.  Check out my story here.

Crock Pot Roast Beef Sliders

I found a recipe for roast beef sliders on Pinterest.  Here is my own slight variation on the recipe.  These sandwiches are really great.  These are probably my fiance’s favorite thing that I make for dinner.

Ingredients:

• 3-4 lb beef chuck roast
• 1 envelope brown gravy mix
• 1 envelope Italian dressing mix
• 1 envelope French onion soup mix
• 1 cup of water
• 8 oz jar of Pace Original Mild Picante Sauce
• 12 Hawaiian rolls
• 1 sweet onion
• 1 teaspoon olive oil
• 1 teaspoon butter
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• Shredded Swiss cheese

Roast Directions:

1. Place roast in crock pot (picture above shows a 1/2 of recipe).
2. Whisk together water, brown gravy mix, Italian dressing mix, and French onion soup mix.  Pour over roast.
3. Pour jar of Picante sauce over roast.
4. Cook the roast on low for 6-8 hours.

Caramelized Onion Directions:

1. Add butter and olive oil to large skillet.  Warm pan over medium-high heat.
2. While the pan is warming, peel the onion and cut it into slices.
3. The pan will be ready when the oil shimmers.
4. Place the onions into the pan.  Stir to cover onions with oil and butter.  Cook for about 10 minutes stirring occasionally.
5. Add salt and sugar.  Reduce heat to medium.  Continue to cook and stir.  The onions will go from from opaque and rigid to translucent and ductile.
6. As the onions start to turn brown, you may have to stir more often.  If the onions start to get too dry, add more oil.  Remove the onions from heat when they reach a rich, dark brown color.  This should take about 1/2 an hour from the time you started cooking.

Slider Directions:

1. Cut the Hawaiian rolls in half.
2. Cut the roast into chunks.  Place on the rolls.
3. Spoon the sauce from the roast on top of the meat.
4. Place caramelized onions on top of the meat.
5. Top the onions with Swiss cheese.
6. Enjoy!