I love to cook. There is nothing like a home-cooked meal. My cooking style tends to range in between gourmet and “mom’s home cooking.” I cook well-balanced meals, and I vary my proteins, veggies, and grain from meal to meal. I cook as healthy as I can, using low-fat or heart-healthy oils and ingredients.

But I work a full-time job and have other commitments. I don’t have time to cook every meal from scratch. I use certain shortcuts. Recipes listed here may reflect that.

Jambalaya Quiche (from Zatarain’s Jambalaya Mix)

1-12oz package of Zatarain’s Jambalaya Mix
1 lb. ham cut in 1/2″ cubes
8 eggs
2 T. butter
2 c. grated Colby & Monterey Jack
4 t. chopped green onions
1 c. heavy whipping cream
1/2 c. Parmesan cheese

Prepare jambalaya mix according to package directions using ham. Separately, beat eggs and whipping cream while adding butter, cheese and green onions. Blend egg mixture with cooked jambalaya. Pour mixture into a 9×13 baking dish. Sprinkle parmesan cheese on top. Bake at 350F for 25-30 minutes. Allow to cool for 15 minutes before serving. Serves up to 12.

My Notes:
First, I scaled down the recipe by 33%. I use the 8oz Jambalaya mix, 6 eggs, and a little less of everything else.  I also use a refrigerated pie crust. In place of ham (which Matt won’t eat), I use smoked turkey sausage (found by the kielbasa).  In addition to everything up there, I also add some diced tomatoes.  This week I’m going to add some chopped mushrooms, too.  I put it in a square glass baking dish last time-this time I’m going to use an actual pie pan.

This is very good, and very filling. I made it a few weeks ago, and it’s fairly inexpensive.  And you can edit it however you want–like using reduced fat cheese, salt-free tomatoes, different veggies, etc.

Pico de Gallo

1. 4 large tomatoes-diced
2. 1-2 Red onions-diced
3. 1/4 finely chopped fresh cilantro
4. Salt-to taste, approx. 1 tsp
5. Pepper-to taste, approx 1 tsp
6. 1/2 tsp Garlic powder
7. 1 Lemon-cut in half
8. 1 Lime-cut in half

Combine ingredients 1-6 in a large mixing bowl. Squeeze 1/2 lemon and 1/2 lime over mixture. Stir well to combine. You can serve immediately, though I recommend letting it sit for a few hours or overnight–the flavors really come out.

Tip: Be sure to squeeze the lemon with flesh side up, away from the bowl, to minimize the chance of getting seeds in your pico. You don’t need to do this with the lime–limes don’t have seeds.

Notes: Pico de gallo is very easy to make, and everyone does it differently. This is how I make pico at work for the kitchen, and it goes over pretty well.