Lamb Stuffed Cabbage

Ingredients:
1 small head cabbage
1/2 sweet onion, chopped
1 large garlic clove, chopped
2 lbs ground lamb
2 cups white rice, cooked and cooled
2 eggs
2 TBS fresh parsley, chopped
1/8 tsp salt
1/8 tsp pepper
1 bay leaf
1 tsp lavender, optional

Directions:
1.  Remove the core from the cabbage head.  Place cabbage in a large pot.  Fill with water to cover.  Boil on med/high heat until cabbage is soft (approx. 45 mins).  Remove from water and let cool.  Separate cabbage leaves.  Reserve water in a pot for later use.
2.  Saute onions and garlic in a skillet with 2 TBS oil.  Cook for 10 mins.  Remove from heat and let cool.
3.  In a mixing bowl add sauteed onions and garlic, lamb, rice, eggs, parsley, salt, and pepper.  Mix well and roll into large meatball size balls.  Stuff inside a cabbage leaf and fold edges to completely enclose.  Place crease side down inside the large pot.  Repeat process for remaining cabbage.  Pack all rolls tightly together.  Pour cabbage water over the top of rolls.  Cover approx. 1 inch above rolls.  Season with salt and pepper and add a bay leaf.  Add lavender (optional)
4.  Cook rolls in water for 30 mins on medium heat.  Serve with cooked carrots or other veggies.

Mini Breakfast Quiche

Decisions, decisions!  Don't know what to make for that special Sunday breakfast?  Sheesh!!!!  How about trying this recipe for simple mini quiche?  In just about a few minutes you will be able to whip up these simple ingredients and turn breakfast into a fulfilling one.  No time for prepping in the morning?  No problem.....make this the night before, cover and bake minutes before you need them.

I added cubes of Three Bakers Max Omega Bread into the quiche mixture, which is an excellent source of omega 3.  It contains flax, chia, hemp, sesame and sunflower seeds.  The bread gave these little delights a nice texture, also making them a very hardy and satisfying breakfast.
What I also like about these mini quiches is that you can also bake them and then freeze them until you are ready to eat them.  Simply, store in a freezer safe container or bag and remove what you need. Pop in the microwave or toaster oven to heat them up.  It's that simple.

If you need to use up some extra veggies or other cheeses you have in the refrigerator, just add them into your bowl.  Other ingredients I have used in the past are mushrooms, zucchini, broccoli, asparagus, Swiss cheese, American cheese, and Brie Cheese.


Mini Breakfast Quiche

Ingredients:
1 TBS butter
1 TBS oil
1/2 cup onions, diced
6 eggs, large (beaten)
1/2 cup milk
1/2 cup fresh spinach, chopped
1/4 cup grated cheese (Parmesan or Romano)
1/2 cup cheddar, shredded
4 slices Three Bakers Max Omega, cubed
1 large ice cream scoop
1 (12 count) muffin tin.

Directions:
1.  Heat butter and oil in small skillet on medium heat.  Add onion and cook until soft (approx. 3-4 mins).  Remove from heat and let cool
2.  In a medium-size bowl add eggs, milk, spinach, and cheese.  Season with salt and pepper. Add sauteed onions.  Mix
3.  Cube the bread into approx. 1/2 inch cubes.  Fold into egg mixture.
4.  Preheat oven to 350 degrees.  Grease inside wells of the muffin tin.  Fill scoop and evenly distribute into each tin, making 12 mini quiches.  Let sit for at least 30 mins so the bread can absorb the egg.  Top each quiche with a pinch of extra parmesan cheese.
5.  Bake for approx. 22-25 mins.  Or until golden brown.  Serve hot

Tropical Cheesecake Bread Pudding

Take a trip to the Tropical Islands with this very moist, fruity dessert.
Layers of cheesecake filling and fruit tucked between toasted cubes of bread soakedin an egg and coconut milk mixture.  This Spring/Summer dessert is so simple to make.  
Put it together the day before and bake the next day, if time is short.  Eat this cake warm or cold butdon't forget to serve it with whipped cream or vanilla ice cream.  For an additional treat try adding some toasted coconut to each serving.  Either way, this is a very light treat, everyone will enjoy.



Ingredients:
1 loaf Three Bakers White Bread, toasted and cubed
8 eggs, beaten
1 cup coconut milk
1 cup mango, diced
1 cup pineapple, diced
1 cup raspberries
1 cup black cherries
1 cup kiwi, sliced thin

Directions:
1.  Cube and toast bread on baking sheet for 10 mins at 350 degrees.
2.  While bread is toasting blend cream cheese mixture.
3.  In a separate bowl add 8 eggs and coconut milk.  Mix well. Put aside
4.  In large greased baking dish place 1/3 of the bread in bottom of the dish.  Add 1/3 of the cream cheese mixture, spreading across the bread. Add 1/3 of each fruit on top of cream cheese mixture. Repeat layers with remaining bread and fruit.
5.  Carefully pour egg mixture over top of the last layer, covering all bread.  Let soak and sit for 15-30 mins, or overnight.  Bake for 45-50 mins or until slightly browned on top.  Let sit for 20 mins before serving.


Cream Cheese Mixture:
2 (8) ozs cream cheese, room temp
2/3 cup sugar
2 eggs, large
2 tsp vanilla
2 tsp lemon zest
Whisk together in a bowl until completely blended