Universal Meat/Veggie Filler(and quiche recipe)

This meat and veggie filler can be added to pasta sauce, quiche, or just popped in a bowl and eaten as you fancy. Essentially you've got a balanced mix of protein and vitamins that can be mass produced and placed in Tupperware to just add at your leisure to whatever you feel like.

Ingredients:
-1lb ground Turkey
-1 package sliced mushrooms
-Couple big hand fulls of Spinach
-1 medium onion diced
-3 Cloves of Garlic minced
-Large handful of fresh Sage
-S&P

1. In a non-stick skillet brown your turkey or at least make sure it is just cooked all the way through. Put the turkey in a bowl or other container off to the side while leaving what little bit of fat is left naturally in the pan to cook your veggies.
2. On medium high heat toss in your mushroom slices and brown those off. To help draw the water out of them go ahead and S&P now. They will shrink down pretty small but if you start smelling burning they have probably gone too far or your heat is too high.
3. Toss in your onions and garlic, you want to get the onions to be reasonably translucent but they don't have to be caramelized. If you find things sticking a lot go ahead and add about a tablespoon of olive oil but not too much more than that if necessary.
4. Re-add your ground turkey and let those flavors all meld for a minute or two.
5. Set your spinach one handful at a time on top of the mess of food in the pan.

This will need to wilt down. If you have a lid, set it on top so the spinach can steam for a minute or two, if not just gently fold it into the mixture until all of your spinach is mixed in.

6. Take your sage leaves and just tear them up into small pieces and toss them in. The tearing action rather than chopping really brings out the flavor better in my opinion.
7. All done! Divi up into your Gladware or saved plastic margarine tubs and add into whatever you want. Want chunky pasta sauce? Just toss in some Ragu or add to rice a roni for a one pot meal.

Quiche Time!

Egg pie. Eat for breakfast or any meal really. This is a good way to get rid of those eggs that have been in the fridge and just past their sell by date.

Ingredients:
- 3 cups of your meat/veggie filler
- 1/4 cup of milk
- 6 eggs
- Non-stick Cooking Spray
- Handful of shredded cheese(optional)
- Store bought pie crust thawed but still cooler than room temp(you will need a pie pan, you can get a disposable foil one in the baking isle of the supermarket)


1. Preheat oven to 350*F and warm up your filler in the microwave or on the stove.

2. Spritz your pan and then line the pie pan with uncooked crust.

3. Spoon in your filler and make sure its evenly spread in the pan but don't pack it down. If your going to add cheese, sprinkling it on top of the filling.

4. Crack your eggs with milk in a bowl and whip them up with a fork like you would getting scrambled eggs ready. Pour this on top of the filler.

5. Gently place your quiche pie into the oven and back for about 45 minutes.
6. Take out of the oven(make sure your eggs all look cooked) and let cool a couple of minutes. If you put cheese in your quiche it will get a little crispy on top but careful not to let it burn.

7. Slice up and enjoy!