Made my own homemade pizza base for the first time last night. It turned out pretty good, though perhaps a touch undercooked. It was suprisingly easily with the breadmaker, and got two thumbs up from Amy and Kevin, and a maybe from me (but I’m more of thin crust person).
I also made an apple slice which we had for desert with some organic whipped cream. We enjoyed this while watching Babe – such a cute movie. It was the first time for Christy and she loved it.
MONDAY : Veggie Curry (made from a mix Kevin bought at the Easter Show) with Basmati Rice
TUESDAY : Sweet Potato Rissoto
WEDNESDAY : Fish/Veggie Fingers, potato and veggies (as per Amy’s request)
THURSDAY : Mexi-bean Spuds
FRIDAY : Freezer (need to empty out)
SATURDAY : Homemade Pizza
SUNDAY: From Freezer or cheese on toast
MONDAY : Leftovers (just back from vacation)
TUESDAY : Cheesy Tomato Soy Fillet Bake (packet mix)
WEDNESDAY : Pumpkin Canneloni
THURSDAY : Lentil Bolognase
FRIDAY : Tofu & Veg Stirfry
SATURDAY : Corn Quiche
SUNDAY : Frozen or leftovers (going to Easter Show)
For menu plans visit the Organizing Junkie
Microwave Corn Quiche
Recipe By :Libby Withnall
Serving Size : 4 Preparation Time :0:10
Categories : Main Meal Microwave
Vegetarian
Measure Ingredient — Preparation Method
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40 grams margarine, low fat
16 crackers i.e. Jatz — crushed
1 cup evaporated skim milk
2 eggs — lightly beaten
310 grams creamed corn, canned
60 grams low fat cheese — grated
1. In a pie plate, add margarine. Microwave on HIGH until melted, 40-50 secs.
2. Add crushed biscuts and stir to combine.
3. Using the back of a spoon, press mixture evenly over base and up sides of plate.
4. Microwave on HIGH for 1-2 mins. Set aside to cool.
5. In medium bowl, beat together milk and eggs. Stir in remaining ingredients.
6. Pour mixture into cool crust.
7. Microwave on MEDIUM 22 mins.
8. Allow quiche to stand 10 mins before serving.
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Serving Ideas : Serve with pasta shells