Chicken Broccoli Quiche

2 T Helmans mayo

2 Jumbo eggs beaten or 4 large eggs

2 T flour

½ cup milk

8 oz Cheddar Cheese grated

1 1/2 cups diced or shredded chicken

3/4 cup steamed chopped broccoli

¼ cup green onion – include stalks

9” Deep-dish pie shell – unbaked (I use Pillsbury in the dairy )

Squeeze broccoli dry with paper towels.

Combine all ingredients and pour into the unbaked pie crust.  Bake at 425 degrees for 30-40 minutes or until set (stick a knife in, it it comes out wet it isn't done yet).  If you want to make a 12 inch quiche pan you need 1 ½ of the recipe.  It shouldn’t need to bake longer.

Vegetable Beef Soup 

4 ingredients+

1 lb ground beef browned and drained
46 ounces tomato juice ( I use v-8 spicy)*
1 bag frozen vegetables
1 can low sodium beef broth ***

Red pepper flakes - use sparingly to taste

optional- add any other fresh veggies on hand chopped small (I use 2 med red potatoes peeled , 1 small red pepper, chopped carrots and celery, 2 small zucchini as we like a hearty soup)

Brown the ground beef, drain fat and add all remaining ingredients. If you like some pasta in the soup, I recommend cooking pasta separately and adding cooked pasta to bowl before soup instead of cooking in the soup. That way the pasta doesn't keep cooking and get too mushy.

    * For lower sodium, use low sodium V8 juice and add some red pepper flakes to spice it up.

 ** If you want more broth, add another can or two depending on how many veggies you add!