Mexican Quiche

Finding new healthy recipes has become something I love to do! I get bored very easily so adding in a new recipe or two or three each week keeps me on my toes in the kitchen.  Yes I hear quite often from others they don't have time to cook, well neither do I!! BUT making healthy dinners is a priority for me and my family and so I make the time to COOK!! 

and so, here you have another yummy recipe that is full of color and flavor!! If you recall we have chickens with our neighbors so fresh eggs are constantly in our refrigerator. I try every now and then to spice up the eggs and that is how I came upon this recipe for Mexican Quiche!! Hope you enjoy it as much as we did!!

Yes that is ME and I love to COOK!!

Ingredients...
4 6-inch whole wheat tortillas
2 teaspoon EVOO (extra virgin olive oil)
1 pound ground turkey
1/2 cup red bell pepper, cut into strips
1/2 cup diced red onion
1 teaspoon chili powder
1 small garlic clove, minced
2 tablespoons chopped cilantro, divided
1 tablespoon freshly squeezed lime or lemon juice
1/2 teaspoon ground cumin
5 eggs, lightly beaten
2 ounces Monterrey Jack cheese, shredded and divided

Directions...
1. Preheat oven to 375 degrees
2. Place tortillas in a 9-inch pie dish in a single layer and up sides of plate to form a crust. 
Bake until browned ~ 5 to 6 minutes; set aside.
3. in a 9-inch skillet brown turkey. Once done add in bell pepper, onion, chili powder, and garlic and cook over medium-high heat stirring occasionally until veggies are tender. Remove from heat.
4. Stir in 1 tablespoon cilantro, lime or lemon juice, and cumin. Add eggs and stir to combine.
5. Sprinkle 1 ounce cheese over prepared tortilla crust.
6. Spread meat mixture over cheese and top with remaining cheese and cilantro.
7. Bake for 20 minutes or until cheese is melted and mixture is set

Makes 8 servings

If you are interested in more healthy recipes or maybe even learning how to eat healthy CONTACT ME and I can help you get started. I know for me the biggest part of learning how to eat healthy was to have support to help me have the strength to say NO MORE to the bad junk food that use to fill my house!! After that it was all about learning how to change some of my eating habits and from their healthy habits were formed.

Now is the time to learn how to

Live a Fit, Happy, and Healthy life

and WE will do it 

TOGETHER!!!!

~Alyson

alysonhorcher@gmail.com

teambeachbody.com/alysonh

myshakeology.com/alysonh

facebook.com/alysonhorcher

@alysonhorcher - Instagram

Mexican 5-layer Dip

It's New Year's Eve and that means get-togethers and parties are happening all over the place tonight. What that also means is that there will be much food and drinks consumed tonight as well.  
Why not choose to bring a healthy appetizer to the party?  Here is one I made for my daughter's birthday party this past week and it was a hit (and it's healthy!) I also plan on bringing it to our family get together tonight!! Cheers to a New Year!!

Mexican 5-layer Dip

Ingredients...
1 cup pinto beans, rinsed
3 medium tomatoes, seeded and chopped
1 small white onion, chopped
2 to 3 jalapeno peppers, seeded and chopped
3/4 packed cup fresh cilantro leaves, chopped, divided
Juice of 2 limes, divided
1/2 teaspoon sea salt, divided, plus additional to taste
fresh ground black pepper, to taste
2 ripe avocados, pitted and peeled
6 ounces cheddar cheese, grated (~ 1 1/2 cups)
1 1/2 cups plain Greek yogurt

Directions...
1. In a medium bowl combine tomatoes, onion. jalapenos, and 2/3 of cilantro. Squeeze juice of 1 lime over tomato mixture and season to taste with salt and black pepper. Set aside.
2. Place beans in a food processor with 1 tablespoon water and blend until slightly chunky puree, add additional water if needed to get desired consistency.  Add 1/2 teaspoon salt and black pepper. Pulse several times to combine.  
3. Transfer beans to a 9x13 inch casserole dish or large glass bowl and spread into an even layer. 
4. In a food processor or blender, combine avocados, remaining cilantro and remaining juice of 1 lime. Puree until slightly chunky. Season with salt and black pepper.  Add avocado mixture to top of beans and spread evenly to create its own layer. 
5. Sprinkle cheese on top of avocado mixture. Dollop scoops of Greek yogurt over avocado and spread into thin layer. With a slotted spoon (to drain liquid), spread tomato mixture evenly over Greek yogurt. 
Serve immediately or chill for up to 4 hours. 

Serves MANY. 

I paired this with our favorite tortilla chips. 

and last but not least - ENJOY!!

Looking for more healthy ideas, check out my Eat Clean Recipes tab! If you try any of the recipes please let me know your thoughts!! 

Now is the time to learn how to

Live a Fit, Happy, and Healthy life

and WE will do it 

TOGETHER!!!!

~Alyson

alysonhorcher@gmail.com

teambeachbody.com/alysonh

myshakeology.com/alysonh

facebook.com/alysonhorcher

@alysonhorcher - Instagram