Oven Eggs With Ham and Swiss Chard

Even made with low-fat sour cream and cheese, this savory casserole is so creamy and delicious that my kids don't bat an eye at the addition of nutritious Swiss chard. The cooked onion gives a bit of sweetness, and the ham contributes just the right amount of salt.


Whether you're celebrating Easter or just gathering with a group of friends, the delicious, make-ahead recipe will let you spend less time in the kitchen and more time with your guests.
Ingredients

•1 medium onion, finely chopped (about 1 1/2 cups)

•1 teaspoon butter

•1 teaspoon olive oil

•4 medium leaves Swiss chard, stems removed and leaves finely chopped (about 1 cup)

•6 eggs

•6 egg whites

•1 cup light sour cream

•1/3 cup chopped fresh Italian parsley

•1 1/2 cups cooked, diced ham (about 7 ounces)

•2 1/2 cups grated reduced-fat Swiss or sharp Cheddar

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Instructions

In a medium-size skillet, sauté the onion in the butter and olive oil until soft and translucent, about 5 minutes. Add the chard and cook until just wilted, about 1 minute. Let cool.

In a bowl, beat together the eggs and egg whites. Stir in the sour cream, parsley, ham, chard mixture, and 2 cups of the cheese.

Pour the mixture into a greased 9- by 13-inch glass baking dish. Cover it with plastic wrap and refrigerate overnight or bake it (uncovered) immediately.

Heat the oven to 375°. If the casserole was refrigerated overnight, let it sit for 15 minutes at room temperature. Bake until it has set, about 35 to 40 minutes.

Sprinkle the casserole with the remaining cheese and bake until the cheese melts, about 3 minutes. Serves 12.

Source

[from Jenny]

Chicken Lime Tacos

Here's another healthy one for you! These are REALLY good! I wanted to get a good picture of the chicken so I don't have all the other toppings that we used like cheese, avocado, salsa and sour cream (I would highly recommend these toppings). We loaded these tacos with all sorts of good stuff. After one taco we were both stuffed!




1 1/2 Lbs. chicken, cubed [can also use shrimp]

1/4 c. red wine vinegar

juice of 1 lime

2 tsp. sugar

1 tsp. salt

1 tsp. black pepper

4-5 green onions, chopped

4 cloves garlic, minced

4 Tbsp fresh cilantro (or to taste)

Flour tortillas


Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like!

Source

[from Mama2Henry]

Chipotle Rice

I made rice in the style of the Chipotle restaurant this evening. Here's the recipe. 

• 1 tsp olive oil
• 1 lime
• 1 cup rice
• 1 1/2 cups water
• 2 tsp fresh cilantro

1. You heat the oil in your pan, then add the rice and the juice of the lime and stir for 1 minute.
2. Add the water and bring to a boil. Once it starts boiling reduce the heat to a simmer (low) and cook the rice for 25 minutes. I let it sit for another 10 minutes after as well
3. After the rice was cooked I stirred in the cilantro and some butter.

 

 It didn't taste exactly like the rice from Chipotle, but it was pretty darn good.

 

[from JenK30]

 

Guacamole

◦2 ripe avocados
◦1/2 red onion, minced (about 1/2 cup)

◦1-2 serrano chiles, stems and seeds removed, minced

◦2 tablespoons cilantro leaves, finely chopped

◦1 tablespoon of fresh lime or lemon juice

◦1/2 teaspoon coarse salt

◦A dash of freshly grated black pepper

◦1/2 ripe tomato, seeds and pulp removed

1.Cut avocados in half, remove seed, and scoop out avacado from the peel and use a fork to mash in a mixing bowl. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more.

2.Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.

3.Keep the tomatoes separate until ready to serve.

4.Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready

5.4 Just before serving, add the chopped tomato to the guacamole and mix.
 
[from Tracy]

Key Lime Pie

• 1 can 14 oz of sweetened condensed milk
• 2 eggs
• 4 oz key lime juice/or regular lime can be substituted
• 1 9-inch graham cracker pie shell
• sliced almonds
• whipped cream

1. Combine milk, eggs, and lime juice. Blend until smooth. Poor filling into pie shell. Bake at 325º for 20 minutes.
2. Allow to stand 10 minutes before refrigerating. Just before serving, garnish with sliced almonds, whipped cream, and lime slices if you want to be fancy.
3. This a summertime favorite. When possible, we squeeze fresh key limes from South Florida for the juice.

[from Amy]

Limeade

Limeade

• 2 quarts water
• 1/2 cup lime juice (fresh squeezed)
• (sweetener if you want)

1. Fill a 2 quart mason jar with water, almost to the top, leaving 2 inches of space for other ingredients

2. Add lime juice and sweetener

3. Serve cold, over ice, with a slice of lime

Serves 8

[From Tracy]

Fish and Limes

Fish


Limes are a great, fresh taste for fish, any way you cook it.
 
[from Tracy]

Flavored Water

I've been using limes/lemons/oranges/cucumbers to flavor water around here for a change. I slice them in rounds and put in a large pitcher. You can add a touch of sweetener if you like, but it really gives the water a nice refreshing touch. You don't even have to squeeze anything.

[From Raegan]