I LOVE Dr. Seuss. What’s not to love? He had an imagination that was brought to life with the stroke of his pen and the lines of his art. I sometimes wonder…did it come as easy to him as it all feels when I read his stories and admire his artwork? I still enjoy sitting and reading Dr. Seuss with my youngest and have fond memories of reading them with my older two. Most of our Dr. Seuss books are from a collection that my mom had purchased for me when I was young. I remember how they sat for years on my dresser in their blue plastic book holder that was made specifically for this collection of books. As I grew, they were tucked away ever so neatly until my children were born. It’s funny, I can still remember the moment I unpacked them to share with my eager crew; they were so young and so excited about the book collection – they lined them up on the floor like it was a roadway of sorts to explore each one individually. These books have (knock on wood) certainly survived the test of time. We still have a few more years with them on my shelves before they’re packed away for another generation of readers….
In the meantime, we’ll continue to celebrate Dr. Seuss at our home. Every now and again, a book or two comes along that is easily brought to life with the accompaniment of food. Green Eggs & Ham just happens to be one of those stories. And, more than that…this one keeps in step with one of my motto’s ‘Some recipes are thumbs down, some recipes are thumbs up, but you never know until you try!’ Dr. Seuss must have had a picky eater in his house (LOL)!
Green Eggs & Ham by Jodie Fitz
1 homemade traditional pie crust
1/2 cup low fat milk
6 oz. Cabot Cheese 50% reduced fat sharp cheddar cheese
1 pound ham steak
1 – 1 1/2 cups spinach, fresh baby leaves
1/2 teaspoon pepper
Cook the ham steak and cut it into small pieces.
Pre-heat the oven to 350 degrees.
Shred the cheese and set it aside.
Crack the eggs into a blender. Add in the milk, spinach and pepper and blend until the eggs have turned green and there are not any visible spinach leaves.
Place the ham in the pie shell. Add in a layer of 4 oz. of the cheese. Pour in the egg mixture and top with the remaining 2 oz. of cheese. Bake the quiche for 30 – 40 minutes (until the eggs are fully cooked and the pie shell has slightly browned).
Note: I add in 3 tablespoons of wheat germ to my pie crust recipe. And, I cheat! I roll my pie crust right in my pie dish with my mini roller (sometimes creativity comes in saving time :)).
Optional: Add in 1 tablespoon of finely chopped onion to the recipe for additional flavor.
Disclosure: I am pleased to be working with MVP Health Care and the MVP Generation Go Program, which has sponsored this post. My participation is voluntary and my opinion is always my own, as is any advice offered.