Nothing ends the day better than a homemade family dinner. Everyone gets to unwind, laugh and talk about their day while diving in to the kind of food they have been waiting all day to eat. But you don’t have to spend all day preparing it. Nor do you have to be a master chef. There are many recipes that can be made quickly and easily without sacrificing flavor or nutrients.

Potato Crusted Quiche

Ingredients:
• 1 1/2 cups grated potatoes (about 3 small)
• 1/4 cup chopped onion
• 2 cups fresh spinach
• 1 cup sliced mushrooms
• 1 cup broccoli florets, chopped
• 3/4 cup light mayonnaise
• 3/4 cup milk
• 7 eggs, lightly beaten
• 8 ounces shredded Cheddar cheese
• 4 ounces feta or goat cheese

Directions
1. Preheat oven to 400° F.

Line a cookie sheet with foil.
2. Spread grated potatoes on the bottom of a greased quiche pan or pie plate. Bake until slightly browned, about 12 minutes. Set aside to cool.
3. Sauté onions, spinach, mushrooms and broccoli in a frying pan over medium heat until softened, about 7 minutes. Remove from heat.
4. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach mixture and cheese over the potato crust. Pour in egg mixture.
5. Place quiche on prepared cookie sheet. Cover quiche with foil. Bake in preheated oven for 25 minutes.
6. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

Shrimp and Soba Stir Fry

Ingredients:
• 12 oz soba noodles
• 1 tbsp olive oil
• 2 cups uncooked shrimp, medium sized
• ½ each red, green, and yellow or orange pepper, seeded and sliced
• 4 oz shiitake mushrooms, quartered
• 1 tbsp peeled and grated fresh ginger
• ½ cup chicken broth
• 2 tbsp ketchup
• 2 tbsp soy sauce
• 1 tsp cornstarch
• 2 tbsp sesame seeds

Directions
1. Bring a saucepan of lightly salted water to a boil. Cook the noodles about 2 minutes, until barely tender. Drain and rinse under cold running water. Toss with 1 tbsp oil and set aside.
2. Heat 1 tbsp of the oil in a wok or large frying pan over high heat. Add the chicken and stir-fry for 3 minutes. Remove and set aside. Add the peppers, mushrooms, ginger, and remaining oil to the wok and stir-fry for 3 minutes.
3. In a small bowl mix together the chicken stock, ketchup, soy sauce, and cornstarch. Return the chicken to the wok or frying pan and add the noodles and stock mixture. Stir-fry for 3 minutes, until chicken is cooked through. Just before serving, drizzle, sprinkle with sesame seeds.

Chicken and Broccoli Penne Bake

Ingredients:
• 1 pound uncooked penne noodles
• 1/2 cup oil-packed sun dried tomatoes, drained and chopped
• cups broccoli florets 2 chicken breasts, cooked and sliced
• 15-oz jar of alfredo sauce ( I like Paul Newman’s)
• 1/4 cup grated parmesan cheese

Directions
1. Preheat oven to 375 °F.
2. Cook penne a few minutes short of al dente (refer to package for al dente instructions).
3. Drain pasta and pour it into a large, shallow baking dish. Sprinkle tomatoes, broccoli and chicken over the noodles. Pour the alfredo sauce on top and mix with a spoon until everything is well coated with sauce. Sprinkle parmesan cheese evenly over the mixture.
4. Bake until the top is slightly golden, about 20 minutes. Cool for about 5 minutes before serving.