I use berries of all kinds and mix in a small container of strawberry yogurt.
It is delicious and looks pretty with the pink yogurt.
Spinach and Mushroom Quiche
• 1 package (10 Oz. Size) Spinach, Thawed And Squeezed Dry
• 8 ounces, weight Mushrooms, Chopped
• ¼ cups Plus 1 Teaspoon Flour
• 1 cup Ricotta Cheese
• 1 cup Cottage Cheese
• ½ cups Parmesan Cheese, Freshly Grated
• 2 cups Mozzarella Cheese, Divided
• 2 whole Eggs
• 2 whole Egg Whites
• Salt To Taste
• ¼ teaspoons Black Pepper
Preheat oven to 325ºF. Spray an 8×8 baking dish with cooking spray.
Place spinach and mushrooms in a large bowl. Toss with flour.
Stir in ricotta, cottage, parmesan and 1 cup of mozzarella. Add the eggs, egg white, salt and pepper and mix until all is incorporated.
Transfer mixture to your baking dish and top with the remaining 1 cup of mozzarella. Bake for 45 minutes until set.
Turn the oven to a high broil and place quiche under for 1–2 minutes until top is golden brown.
and lastly, Hashbrown Casserole
2 lb. frozen hashbrowns, defrosted
1/2 c. butter, melted
1 tsp. salt
1/4 tsp. pepper
1/2 c. onion
1 can cream of chicken soup
8 oz. sharp Cheddar cheese, shredded
2 c. crushed corn flakes
1/4 c. melted butter
Mix corn flakes with 1/4 cup butter; set aside for topping. Combine all ingredients, except topping. Place in buttered casserole dish and top with corn flake mixture. Bake in preheated 350 degree oven for 45 minutes.