Category Archives: cheese

Teresa’s Breakfast Quiche with Vegetarian Alternative at End of Post


Teresa’s Breakfast Quiche with Vegetarian Alternative at End of Post

Frozen hashbrowns, cubed (I use the ones with bell peppers)…about half a bag
1/2 stick butter
3 eggs, beaten
3/4 cup evaporated milk
1/2 pack sausage (I like hot), cooked and crumbled
1/2 onion, finely chopped and cooked in microwave with 4 TBS water for 2 minutes
1 and 1/4 cups sharp shredded cheddar cheese
Salt and pepper to taste

Preheat oven to 450 degrees.

In a 9 inch pie plate or cake pan, spread the frozen hashbrowns out evenly until the bottom of pan is completely covered. You may need to run a small amount of water over the hashbrowns to break them apart, but pat them dry before putting them in pan. Melt the butter and pour over the hashbrowns. Add a little salt and pepper and mix well and then spread out again evenly in pan. Bake 25 minutes. Potatoes should start to turn lightly brown on edges.

At the same time, mix all other ingredients in a mixing bowl. Once the hashbrowns are ready, pour the mixture over them.

Turn oven down to 350 degrees and bake quiche until golden brown on top, approx 25-30 min.

Alternatively, for a vegetarian quiche, just leave out the sausage and add half a bell pepper, finely chopped and cooked the same way as the chopped onions.

Teresa’s Black Bean and Rice Stuffed Bell Peppers


Teresa’s Black Bean and Rice Stuffed Bell Peppers

Yields 8 stuffed bell peppers

8 whole bell peppers, various colors

2 whole sweet onions

1/2 lb dry black beans

1 and 1/4 cups zatarans long grain rice

4 to 6 garlic cloves

1 tsp cayenne

5 tsp cumin

2 large handfuls chopped fresh cilantro

Salt and pepper to taste

Approx 5 TBS olive oil

1 – 10 oz can Rotel tomatoes with habanero

2 and 1/2 cups shredded cheddar cheese

Cook 1/2 lb. black beans per package directions (I like to soak mine overnight before cooking) and add 1 chopped onion to black beans while cooking. Once beans have cooked about 3 hrs, check for doneness and if done, remove from heat and salt and pepper to taste.

Cook 1 and 1/4 cups zataran rice per package directions adding 2 TBS olive oil.

While rice is cooking, wash the whole bell peppers and cut the tops off each one (see pics below). Remove seeds. Set the large sections aside and remove the middle of the top sections. Chop the bell pepper remaining from the top sections and also chop the remaining onion and the garlic. Sauté these chopped vegetables in about 3 TBS olive oil until tender. Remove from heat.

Drain Rotel tomatoes and sauté for about 8 minutes over medium heat being careful not to inhale the peppery steam from the habaneros.

In large pot, boil the whole bell peppers for about five minutes. This will help assure the bell peppers are very tender when finished baking laTer. Drain. Carefully remove from pot (I use two spoons to avoid tearing them) and place in a baking dish lined with foil or parchment paper. Add a dash of salt to inside of each whole bell pepper.

Preheat oven to 350 degrees.

Mix together in a small bowl the following ingredients: cayenne, cumin, cilantro, 4 TBS olive oil…if extremely thick, add a little more olive oil. Add this mixture to the cooked rice and mix well. Add the cooked black beans to the cooked rice and salt and pepper to taste.

In large bowl, mix together 4 cups of the black beans and rice mixture, the sautéed vegetables (onions, garlic, bell peppers), the heated Rotel tomatoes and 1 cup of shredded cheese. Save the remaining 1 and 1/2 cups of shredded cheese for later. Carefully spoon the mixture into each whole bell pepper that is in the baking dish until each pepper is full.

Bake the stuffed peppers for 25 minutes, then remove from oven and top each whole stuffed bell pepper with the remaining shredded cheddar cheese. Bake 10 more minutes.

Remove from oven and top with your favorite toppings such as sour cream, avocados, etc. Enjoy!


Lavonda’s Vegetable Lasagna

My sis Lavonda is an amazing chef! I needed a vegetable lasagna recipe this weekend and I knew I could count on her to create the perfect dish! The following recipe is what she created for me to make and it was wonderful! The only things that I did differently than her recipe were to double the recipe and add oregano and salt to my sauce, just a matter of personal taste preference. I used to grow oregano and I cannot get enough of it in my Italian dishes!






2 T Olive Oil

Assortment of sliced and/or diced vegetables (I used carrots, mushrooms, red bell peppers, zuchini, onion)

Dried Basil (heaping teaspoon)

Fresh Ground Pepper to taste

4 to 5 Cloves of Garlic, minced (if they are small, add more)

28 oz can diced tomatoes

1 large or 2 small can tomato sauce

Heat pan to medium, add olive oil, sauté vegetables a few minutes, then add pepper,basil and garlic. Stir until garlic is fragrant (less than a minute), then add the tomatoes and tomato sauce. Simmer 10 to 15 minutes. Add more seasonings to taste (can add a little crushed fennel, a little oregano, more basil, etc)

Ricotta Mixture

1 Large container Ricotta Cheese

2 oz Parmesan Cheese, finely grated in food processor (I bought the Parmesan that is grated in shreds and left it in that form)

1/2 tsp dried Basil

Black Pepper to taste

1 Egg

Mix all ingredients together until well blended.


12 to 16 oz Shredded White Cheese – can use Italian Blend or Mozzarella Cheese

3 oz Fresh Parmesan, shredded or Grated


Cover bottom of casserole dish thinly with vegetables and sauce.

Add a layer of the ready for baking lasagna noodles (no boiling needed), spread ricotta mixture over noodles, top with vegetables and sauce, then add a layer of shredded cheese. Repeat until casserole dish is full. 

Note from Teresa: I ended with layer of cheese and grated Parmesan on top


Cover top with parchment or wax paper, then cover with foil. Bake at 425 for 30 minutes. Uncover and cook until bubbling and cheese on top has browned (about 15 more minutes).

Note from Teresa: when I doubled the recipe, I also doubled all my cooking times for the sauce to allow for the extra ingredients and I increased baking time by about 10 minutes before removing the foil/paper to allow time for the extra lasagna to bake in the oven…I made one large, one medium and one small lasagna when I doubled the recipe).

Teresa’s Breakfast Burrito


In May 2014, I learned that I needed to stop eating meat due to an enzyme found in it that was making me very sick. I decided to start making healthier choices for my diet when I became a vegetarian and have lost a little over 30 lbs so far on this journey. One way I have stayed on track with this new way of eating is to eat a high protein, low carb breakfast.  Today I am sharing my breakfast burrito recipe.


Teresa’s Breakfast Burrito

1 dollop Country Crock Spread (or use butter)

1/4 onion, chopped

2 large eggs

1 small soft tortilla shell

1 handful shredded cheese (see picture above)

Side dish suggestions:

sour cream

guacamole (click pic above for my recipe)

pico or salsa (click pic above for my recipe)

In a plate, place a tortilla shell and sprinkle one side with cheese, as pictured above. Set aside.

In medium skillet on medium heat, add a dollop of Country Crock Spread and melt. Add onions and sauté until lightly brown. Do not overcook.  Next crack two eggs and add to the onions. Scramble lightly.  Place cooked egg over cheese onto prepared tortilla. Fold over tortilla and place in the now dry skillet over medium to low heat. Tortilla will be full.  Brown on both sides being careful not to burn the tortilla. Serve with your favorite side dishes. I listed my favorites above and if you click the two pictures, it will take you to my recipes for those dishes.  I made this with a small tortilla she’ll because of my dieting goals, but if you are not dieting, you can use a large tortilla instead.  Enjoy!

Teresa’s Omelette


Have you ever wanted to make a big ole omelette but didn’t know where to start? I used to be that way, but with trial and error I have learned to make them over the years enough to suit my fancy.  The following recipe can be made either with meat or as a vegetarian omelette.

Country Crock Spread

1/4 onion, chopped

1/2 bell pepper, chopped

4 large eggs

a large handful of shredded cheese (I used the cheese pictured)

*for meat option, your choice of a handful cooked ham, 3 slices bacon or whatever cooked meat you want to add…

In a skillet, add a couple spoonfuls of Country Crock Spread and melt at medium heat. Add chopped onion and bell pepper. Sautée until cooked. Remove from

heat and set aside in a small bowl.  In a medium mixing bowl, crack four eggs and beat well with a fork. Add three heaping spoons of Country Crock Spread to skillet and melt over medium heat. Pour in eggs. Cook over medium heat and when bubbly on bottom and the runny texture on top decreases slightly, add the peppers, onions and cheese (and meat if choosing this option) to one side of omelette and using large spatula, carefully flip half of omelette over mixture to fully cover the inner portion that was just added. Cook until lightly golden on both sides and no egg is running out. Turn once. Serve with biscuits or toast.  If it is difficult to turn omelette, try using two spatulas instead of one.