GARDEN PIE

Garden Pie

 

Recipe Ingredients:

2 cups thinly-sliced peeled zucchini
1 1/2 cups diced seeded fresh tomatoes
1/2 cup chopped onion
1/2 cup grated Parmesan cheese
1/4 tsp freshly-ground black pepper
1 1/2 cups fat-free milk
3/4 cup biscuit mix (Bisquick-type)
3 large eggs


Recipe Instructions:

Preheat the oven to 400 degrees. Prepare a 9-inch glass or ceramic pie plate with nonstick pan spray.

Layer the zucchini, tomatoes, and onion in the pie plate. Sprinkle the Parmesan cheese and pepper evenly over the vegetables.

Combine the milk, biscuit mix, and eggs. Beat until smooth, about 1 minute; pour over the vegetables.

Bake about 30 minutes. Let set 5 minutes before cutting into 6 equal wedges.

This recipe yields 6 servings. Serving size: 1 slice.

Exchanges Per Serving: 1 Medium-Fat Meat, 1 Starch, 1 Vegetable.

Nutrition Facts: 
Calories 180; 
Calories from Fat 66; 
Total Fat 7g; 
Saturated Fat 3g; 
Cholesterol 113mg; 
Sodium 397mg; 
Carbohydrate 19g; 
Dietary Fiber 2g; 
Sugars 7g; 
Protein 10g.

BACON, HAM, & LEEK QUICHE

BACON, HAM AND LEEK QUICHE

Makes 8 servings
Each serving equals one 5 A Day serving

Ingredients
6 strips turkey bacon
1/2 cup low-sodium ham, diced
12 leeks, thinly sliced
1 1/2 cup low-fat Swiss cheese
1 Tbsp flour
1 cup egg substitute
1 cup fat-free half and half
1 cup skim milk
1 prepared 9-inch pie shell

Fry bacon until crisp. Drain. Reserve 1 Tbsp of drippings.
Fry leeks and ham in bacon drippings until leeks are tender (5-10 minutes). Drain.
Mix Swiss cheese with flour. Set aside.
Beat egg substitute add cream, and milk.
Add cheese and flour mixture. Mix well.
Stir in crumbled bacon, ham and leeks. Mix well.
Pour mixture into a 9-inch pie shell.
Bake at 375 degrees for about 45 minutes or until knife inserted in center comes out clean.

Nutritional analysis per serving: 

Calories 186, 

Protein 17g, 

Fat 4g, 

Calories From Fat 21%, 

Cholesterol 21mg, 

Carbohydrates 19g, 

Fiber 1g, 

Sodium 396mg.

SPROUT OMELET

SPROUT OMELET 

Makes 2 servings

Each serving equals one 5 A Day serving

Ingredients
1 cup Mung bean sprouts
1/2 cup bell pepper, diced
1/4 cup green onion, diced
2/3 cup mushrooms, sliced
1/4 cup water chestnuts, diced
1 cup egg substitute
1/4 cup skim milk
2 tsp vegetable oil

In an omelet pan, saute vegetables and bean sprouts in oil for 3-5 minutes.
Remove vegetables and place on a warm plate.
Whip together the egg substitute milk.
Pour egg mixture into the omelet pan and cook on both sides.
Place vegetables in center and fold omelet over.

If using alfalfa sprouts, saute the vegetable 1 to 3 minutes before adding the alfalfa sprouts so that they cook for only 2 minutes.
Cooking alfalfa sprouts changes their taste in an interesting way.

Nutritional information per serving: 

Calories 166, 

Protein 16g, 

Fat 5g, 

Cholesterol 0mg, 

Carbohydrates 16g, 

Fiber 3g, 

Sodium 277mg.

VEGETABLE OMELET

Veggie Omelet

Serve with two soy sausages, whole-wheat toast, and margarine with plant sterols.

Yield: 1 serving

¼ cup asparagus, chopped
1 tablespoon water
2 teaspoons canola oil

¼ cup jarred sweet red peppers (found in the condiment section of most supermarkets)

½ medium Vidalia onion, chopped
6 egg whites
1 ounce soy cheddar cheese, shredded
Salt and pepper to taste, optional

Cut tough stems off asparagus. Chop the tender portions of the spears into small pieces. Microwave in microwave-safe bowl with water until soft, about 2 minutes.

Heat oil in frying pan.

Add vegetables and saute over medium-high heat until cooked (onion is transparent).

Whisk egg whites together until a froth forms.
Add in egg whites and fry until omelet has reached desired consistency. Top with shredded cheese, cover, and continue heating until cheese has just melted.

Season to taste with salt and pepper if desired and serve warm.

Nutritional information per serving (1 omelet):
Calories: 261, 

Fat: 13 g, 

Cholesterol: 0 mg, 

Sodium: 840 mg, 

Carbohydrate: 8 g, 

Dietary Fiber: 2 g, 

Sugars: 2 g, 

Protein: 29 g

SPANISH OMELET

SPANISH OMELET

This tasty dish provides a healthy array of vegetables and can be used for breakfast, brunch, or any meal! Serve with fresh fruit salad and a dinner roll.

Serves 5

Ingredients

5 small potatoes, peeled and sliced

1 tablespoon olive oil or vegetable cooking spray

1/2 medium onion, minced

1 small zucchini, sliced

1 1/2 cup green/red peppers, sliced thin

5 medium mushrooms, sliced

3 whole eggs, beaten

5 egg whites, beaten

Pepper and garlic salt with herbs, to taste

3 ounces shredded part-skim mozzarella cheese

1 tablespoon parmesan cheese

Procedure:
Preheat oven to 375°F.

Cook potatoes in boiling water until tender.

In a nonstick pan, add oil or vegetable spray and warm at medium heat.

Add the onion and saute until brown. Add vegetables and saute until tender but not brown.

In a medium mixing bowl, slightly beat the eggs and egg whites, pepper, garlic salt, and mozzarella cheese. Stir egg-cheese mixture into the cooked vegetables.

Oil or spray a 10-inch pie pan or ovenproof skillet. Transfer potatoes and eggs mixture to pan. Spread with parmesan cheese and bake omelet until firm and brown on top, about 20-30 minutes.

Nutrition Information:
Serving size: 1/5 of omelet
Calories 242
Carbohydrate 18 grams
Protein 19 grams
Fat 9 grams

ROMANO SKILLET

ROMANO SKILLET

Serves 6

1 6-oz. package hash brown potatoes
6 eggs, beaten
1/2 cup grated Romano cheese
1/4 cup thinly sliced green onion
1/3 cup milk
3/4 cup chopped ham (about 4 ounces)

Cooking Directions
In large skillet, prepare Hash Browns according to package directions for crispy hash browns, except reduce salt to 3/4 teaspoon. Combine beaten eggs, cheese, green onion and milk. After turning potatoes over, sprinkle ham evenly on surface. Pour egg mixture over all. Cover and cook over medium medium-low heat for 8-10 minutes or until eggs are set. Cut in wedges to serve.

Serving Suggestions
This versitile meal can be served anytime. A breakfast dish for Saturday morning with juice and muffins or an easy weekday supper with salad and breadsticks.

Nutrition Facts
Calories 186 calories; 

Protein 14 grams; 

Fat 11 grams; 

Sodium 419 milligrams; 

Cholesterol 232 milligrams; 

Saturated Fat 5 grams; 

Carbohydrates 7 grams; 

Fiber 1 grams

GOAT CHEESE, PEPPER & BACON TART

GOAT CHEESE, PEPPER AND BACON TART

Serves 8

1 8- or 9-inch pie shell
4 slices bacon, cooked crisply and crumbled
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
4 ounces goat cheese
4 eggs
1 cup milk
1/2 teaspoon seasoned salt
1/2 teaspoon ground white pepper
1 teaspoon dried onion flakes

Cooking Directions
Place pie shell in pie plate.
In bottom of pie shell evenly scatter the crumbled bacon and chopped peppers.
In medium bowl, beat together the cheese, eggs, milk, seasonings and onion.
Pour over bacon and peppers in pie shell.
Bake in a 325 degrees F. oven for about an hour, until set ( a knife inserted into custard halfway between center and crust will come out clean) and lightly browned on top.
Serve warm or at room temperature.

Serving Suggestions
Flavorful and easy to put together, this tart works well on a brunch buffet or as a side dish for a light lunch.

Nutrition Facts
Calories 230 calories; 

Protein 9 grams; 

Fat 15 grams; 

Sodium 530 milligrams; 

Cholesterol 90 milligrams; 

Saturated Fat 4 grams; 

Carbohydrates 17 grams; 

Fiber 0 grams

CHEESY SAUSAGE STRATA

CHEESY SAUSAGE STRATA

Serves 8

1/2 pound pork sausage
1/2 pound Mozzarella cheese, grated
2 cups leftover bread cubes
4 eggs
1 1/2 cups milk
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
1/8 teaspoon nutmeg

Cooking Directions
Grease a 10-inch deep-dish pie plate or a 9-inch square baking dish.
Brown & crumble sausage in a large skillet; set aside.
Spread bread over bottom of dish, top with sausage and grated cheese.
Beat together remaining ingredients and pour over cheese and sausage.
Bake at 350 degrees F. for 45 minutes, until lightly browned.
Let stand 10 minutes before cutting.

Serving Suggestions
Wake your family up with this breakfast dish. Serve with fruit cups and hot coffee.

Nutrition Facts
Calories 274 calories; 

Protein 16 grams; 

Fat 20 grams; 

Sodium 423 milligrams; 

Cholesterol 145 milligrams; 

Saturated Fat 8 grams; 

Carbohydrates 8 grams; 

Fiber 0 grams

GREEN EGGS & HAM

GREEN EGGS AND HAM

Popeye would approve of the way this is made. Dr. Seuss's favorite dish, using spinach and other fresh greens.

Makes 2 servings

2 large eggs + 2 large egg whites
1/2 teaspoon salt
Freshly ground black pepper
1 cup chopped fresh spinach, or frozen chopped spinach, defrosted and squeezed dry
1/3 cup chopped flat-leaf parsley
3 scallions, green part only, chopped
1/2 cup chopped low-fat ham

1. Combine the eggs and whites in a mixing bowl. Add the salt and 2 or 3 grinds of black pepper. Whisk until well combined.

2. Coat a medium nonstick skillet with cooking spray and heat it over medium-high heat. Add the spinach, pulling the frozen spinach apart, if using. Mix in the parsley, scallions, and ham. Cook the greens, stirring with a wooden spoon, until they are wilted, 2 minutes. Pour in the beaten eggs and stir constantly until they are combined with the other ingredients and scrambled, about 2 minutes. Divide the cooked eggs between 2 plates and serve immediately.

Per serving: 

188 calories, 

8 g fat, 

3 g saturated fat, 

21 g protein, 

6 g carbohydrates, 

2 g fiber

White Omelet

Ingredients

• 1/4 cup(s) cottage cheese, low-fat
• 1 teaspoon margarine
• 3 egg white(s)
• 1 tablespoon milk, fat-free
• 1/4 teaspoon thyme
• 1 dash(es) pepper, black ground
• 1 tablespoon onion(s), green, chopped

Preparation

1. Process cottage cheese in a blender until thick and creamy. Heat margarine in small skillet on medium heat.
2. In a small bowl, whip egg whites, milk, thyme, and black pepper. Pour egg white mixture into hot pan. Swirl mixture around edges of the small skillet. Using a fork, pull the cooked edges inwards so uncooked portion leaks out towards the pan edges. When the top surface is just firm, flip the omelet over.
3. Spoon cottage cheese on half of the omelet. Top with green onion. Check underside to make sure omelet is cooked, then fold omelet carefully with spatula, or cut omelet in half and add top half to omelet. Remove from heat and serve.

Nutritional Info (Per serving):

Calories: 132, 

Saturated Fat: 1g, 

Sodium: 423mg, 

Dietary Fiber: 0g, 

Total Fat: 4g, 

Carbs: 5g, 

Sugars: 3g, 

Cholesterol: 3mg, 

Protein: 18g

Exchanges: 

Other Carb: 0.5, 

Lean Meat: 2, 

Fat: 0.5

Carb Choices: 0.5

Hash Brown Strata

Prep Time: 20 mins

Cook Time: 40 mins

Rest Time: 5 mins

Total Time: 1 h

Ingredients

• cooking spray
• 2 cup(s) hash brown potatoes with peppers and onion, frozen
• 1 cup(s) broccoli
• 3 ounce(s) turkey ham
• 1/3 cup(s) milk, fat-free evaporated
• 2 tablespoon flour, all-purpose
• 2 package(s) egg substitute
• 1/2 cup(s) cheese, cheddar, reduced-fat
• 1 tablespoon basil, fresh
• 1/4 teaspoon pepper, black ground
• 1/8 teaspoon salt

Preparation

1. Preheat oven to 350°F. Coat a 2-quart square baking dish with nonstick cooking spray. Spread hash brown potatoes and broccoli evenly in bottom of prepared baking dish; top with turkey bacon or ham. Set aside.

2. In a medium bowl, gradually stir milk into flour. Stir in egg product, half of the cheese, the basil, black pepper, and salt. Pour egg mixture over vegetables.

3. Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.

 

Nutritional Info (Per serving):

Calories: 162, 

Saturated Fat: 2g, 

Sodium: 477mg, 

Dietary Fiber: 1g, 

Total Fat: 5g, 

Carbs: 15g, 

Sugars: 1g, 

Cholesterol: 17mg, 

Protein: 15g

Exchanges: 

Starch: 1, 

Lean Meat: 2

Carb Choices: 1

Ranch Eggs

Prep Time: 25 mins

Cook Time: 20 mins

Rest Time: 5 mins

Total Time: 45 mins

Ingredients

• cooking spray
• 1 large onion(s)
• 1 can(s) tomatoes, diced, drained
• 1 pepper(s), jalapeno
• 1 clove(s) garlic, minced
• 1/2 teaspoon chili powder
• 6 egg(s)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper, black
• 1/3 cup(s) cheese, Monterey Jack
• 1 tablespoon cilantro
• 6 medium tortilla(s), corn

Preparation

1. Coat an unheated large ovenproof skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add onion to hot skillet. Cook about 5 minutes or until tender, stirring occasionally. Remove from heat.

2. Meanwhile, in a small bowl stir together drained tomatoes, chile pepper, garlic, and chili powder. Pour tomato mixture over onion in skillet; spread evenly. Break one of the eggs into a measuring cup or custard cup. Carefully slide egg onto tomato mixture. Repeat with remaining eggs, spacing eggs as evenly as possible. Sprinkle eggs with salt and black pepper.

3. Bake, uncovered, in a 400° oven about 20 minutes or until eggs are set. Remove from oven. Sprinkle with cheese; let stand for 5 minutes. Sprinkle with cilantro. If desired, serve with warmed tortillas.

 

Nutritional Info (Per serving):

Calories: 121, 

Saturated Fat: 3g, 

Sodium: 367mg, 

Dietary Fiber: 2g, 

Total Fat: 7g, 

Carbs: 7g, 

Cholesterol: 217mg, 

Protein: 9g

Exchanges: 

Vegetable: 1, 

Medium Fat Meat: 1, 

Fat: 0.5

Carb Choices: 0.5

EGGS BENEDICT

Eggs Benedict

Ingredients:

3 tablespoons light sour cream
2 teaspoons fat-free milk
1 teaspoon Dijon-style mustard
2 eggs
1 whole wheat English muffin, split
2 ounces thinly sliced reduced-sodium cooked ham
2 tomato slices
fresh chives (optional)

1. Preheat broiler. For sauce: In a small bowl, combine sour cream, milk, and mustard; set aside. Lightly grease a medium skillet. Half-fill the skillet with water. Bring water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a small dish. Carefully slide egg into simmering water, holding the lip of the dish as close to the water as possible. Repeat with the remaining egg, allowing each egg an equal amount of space.

2. Simmer, uncovered, for 3 to 5 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.

3. Meanwhile, place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until toasted. Top muffin halves with ham and tomato slices. Broil about 1 minute more or until toppings are heated through.

4. To serve, use a slotted spoon to remove eggs from skillet; place eggs on top of tomato slices. Spoon sauce over eggs and, if desired, sprinkle with chives.

Makes 2 Servings

Per Serving (1/2 muffin with toppings):
calories: 200; 
cholesterol: 230 mg; 
sodium: 502 mg; 
carbs: 17 g;
fiber: 2 g; 
sugars: 5 g; 

protein: 15 g

HUEVOS RANCHEROS (Eggs/ Black Beans/ & Salsa)

Huevos Rancheros - Eggs, Black Beans, & Salsa

 
Huevos rancheros (Spanish pronunciation: [ˌweβos ranˈtʃeɾos]) is a classic Mexican breakfast dish popular throughout much of the Americas consisting of eggs served in the style of the traditional large mid-morning fare on poor farms.
The basic dish consists of fried eggs served upon lightly fried corn tortillas topped with a tomato-chili sauce. Refried beans, slices of avocado, or guacamole may accompany the dish.

This is a dish where you assemble components. There is no set way to make this.

Garlic
Olive oil
One can of black beans
Eggs
Favorite Jar of Salsa - I throw together tomatoes, cilantro, lime, chile, and onion in three minutes for a quick fresh salsa
Corn Tortilla - optional

Saute a clove of sliced garlic in a little olive oil in a non stick pan. Add drained black beans and half a jar of salsa. Simmer while you prepare other ingredients. Add a little tabasco if you desire some heat.

Prepare your eggs the way your family likes them - I like mine over well done and I like them cooked in a drop of olive oil for flavor. While eggs are cooking, pop tortillas into the toaster for those who will be eating them.

Place cooked eggs on a toasted tortilla, add a scoop of black beans, and spoon on some salsa. Delicious!

THANKSGIVING STRATA

Thanksgiving Strata

Ingredients:

12 slices whole wheat bread slices, stale
1 1/2 c egg whites
2 tbsps egg whites
1 1/2 c fat-free milk
2 c turkey light meat, skinless, cooked and cubed
1/2 c turkey gravy in jar
2 c Pepperidge Farm herb stuffing, prepared
1/2 tsp salt
8 ozs low-fat cheddar cheese, shredded
1/4 tsp black pepper

Directions:

Prepare a 13" x 9" pan with cooking spray. Arrange six stale bread slices into bottom of pan. Brush with one tablespoon egg whites. Sprinkle with half turkey, stuffing, and cheese. Brush remaining bread with remaining one tablespoon egg whites and place, egg white side-down, on cheese. Sprinkle with remaining turkey, stuffing, and cheese; set aside.
In a mixing bowl, combine the remaining egg whites, milk, gravy, salt, and black pepper. Beat well. Pour over strata, allowing to soak in. Cover tightly with foil and refrigerate for four hours, or until egg white mixture has been absorbed by the bread slices. Preheat oven to 350. Bake strata, uncovered, 50 minutes, or until puffed and golden.

Makes 12 Equal Servings

Nutritional Info Per Serving: 
Calories 197; 
Total Fat 4 g; 
Saturated Fat 1 mg;
Cholesterol 21 g; 
Carbohydrates 3 g; 
Sodium 605 mg; 
Sugars 3 g; 
Fiber 3 g;

WW Points 4

TEX-MEX SPINACH OMELET

Tex-Mex Spinach Omelet Recipe

Total Time: 25 mins

Ingredients

• 1 cup(s) refrigerated or frozen egg product, thawed, or 4 eggs
• 1 tablespoon cilantro
• dash(es) salt
• dash(es) cumin, ground
• cooking spray
• 1 ounce(s) cheese, Monterey Pepper Jack
• 3/4 cup(s) spinach, baby
• 1/4 cup(s) pepper(s), red, bell, chopped
• 1/4 cup(s) corn, whole kernel frozen, thawed
• 2 tablespoon onion(s), red, chopped
• 1 tablespoon cilantro, fresh, snipped

Preparation

Tex-Mex Spinach Omelet:
1. In a medium bowl, combine egg product or eggs, cilantro, salt, and cumin. Beat with a whisk or rotary beater until frothy.

2. Coat an unheated 10-inch nonstick skillet with flared sides with nonstick cooking spray. Preheat skillet over medium heat.

3. Pour egg mixture into prepared skillet. Cook, without stirring, for 2 to 3 minutes or until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath.

4. Continue cooking and lifting edges until egg mixture is set but is still glossy and moist. Sprinkle with cheese. Top with three-fourths of the spinach and half of the Corn-Pepper Relish. Using the spatula, lift and fold an edge of the omelet partially over filling. Top with remaining spinach and the remaining relish. Cut omelet in half; transfer omelet to warm plates.
Corn-Pepper Relish: In a small bowl, combine 1/4 cup chopped red sweet pepper; 1/4 cup frozen whole kernel corn, thawed; 2 tablespoons chopped red onion; and 1 tablespoon snipped fresh cilantro.

Nutritional Info (Per serving):

Calories: 142, 

Saturated Fat: 3g, 

Sodium: 393mg, 

Dietary Fiber: 2g, 

Total Fat: 5g, 

Carbs: 9g, 

Cholesterol: 12mg, 

Protein: 17g

Exchanges: 

Vegetable: 0.5, 

Lean Meat: 2

Carb Choices: 0.5

ZUCCHINI FRITATTA

Zucchini Frittata

 

We ate this dish a lot growing up in my house and now it’s a perfect weekend lazy brunch or even a fast family supper. It is served at room temperature, cut into wedges. Get creative with your vegetables – asparagus and bell peppers are some of my favorites but the key to the dish is olive oil, garlic, and lots of freshly grated parmesan.

2 garlic cloves, sliced
1 tablespoon olive oil
1 medium zucchini – thinly sliced into rounds
8 eggs
1/4 cup milk
Salt and pepper
1/2 cup grated Parmesan

Preheat the broiler. Sauté garlic in 1 tablespoon of olive oil in a medium nonstick pan over medium heat for 1 minute to infuse flavor. Add the sliced zucchini and cook until tender, but not cooked through, about 2 minutes. Season with salt and pepper.

Whisk the eggs with the milk, ½ teaspoon salt, ¼ teaspoon pepper, and half the Parmesan cheese. Pour the egg mixture into the sauté pan and allow it to cook, undisturbed for 1 minute. Push the egg from the outside to the center, filling in the spots with the uncooked egg. When there isn't much loose egg left in the pan, sprinkle the Parmesan on top and place pan in the broiler for 3 to 4 minutes, until egg is set.

Take pan out of broiler, and allow frittata to cool in pan for 5 minutes. Invert plate on top of pan and turn over. Slice into wedges and serve.


Cut into 8 wedges
Per single wedge serving:
Calories 123,
fat 8gr,
carbs 2,

protein 10g

VANILLA EGG CUSTARD

Vanilla Egg Custards

 

This custard is smooth, cold, and very soothing, I made a batch at least twice a week, as my family loved this as well.

This is one of the recipes I am known for - getting more email regarding these simple custards my mother made when I was a little girl, than many of my other recipes. These soft baked custards happen to be the perfect first post op food - smooth to eat, easy to digest, and absolutely delicious. Keeping a batch of creamy cold custards in the fridge has comforted many a post-op, new and old.

Ramekins can be purchased at Pier One at about a dollar each - clear Pyrex custard cups are found at the supermarket. Purchase 6 or 8 four-ounce cups; they are invaluable for portion control for the rest of your post op life!

4 eggs
1 cup skim milk
1 can evaporated low-fat milk
1/2 cup Splenda Granular
2 teaspoons vanilla
Pinch of salt
Freshly grated nutmeg

Preheat oven to 325 degrees. Place 6 custard cups or ramekins in a large roasting pan and set aside. Whisk together the eggs, milk, evaporated milk, Splenda, vanilla, and salt. Pour through a fine mesh sieve into a large measuring cup. Divide evenly among the custard cups and grate a generous amount of nutmeg over each one.

Pour enough hot water in the roasting pan to come about halfway up the sides of the custard cups. Bake 25 to 35 minutes, until the custard are just set in the center. Carefully remove the custards from the water bath, and transfer to a wire rack to cool. Serve chilled.

Makes 8 custards, about 1/2 cup each
Calories 110,
fat 5g,
carbs 8g,

protein 10g

SPINACH, CHEDDAR, & SUN-DRIED TOMATO QUICHE

Spinach, Cheddar, and Sun-Dried Tomato Quiche

 

Pie shell or no-pie shell, its up to you

1 cup part skim ricotta or cottage cheese
1 cup milk
1 teaspoon salt
freshly ground black pepper
1/4 teaspoon freshly grated nutmeg - do not skip this ingredient - trust me
6 large eggs
4 ounces Cabot Cheddar cheese - shredded by hand on a box grater
One package Green Giant Chopped Spinach, thawed and squeezed dry
10 large sundried tomatoes halves - diced

Preheat oven to 350°F and spray a 9-inch pie plate with nonstick cooking spray.

Beat eggs, ricotta, milk, salt, pepper, and nutmeg in large bowl. Fold in cheese, spinach, and tomatoes. Pour filling into prepared pan and bake until knife inserted near center comes out clean, about 40 to 45 minutes. Cool slightly before cutting into wedges.

SHRIMP DEVILED EGGS

Shrimp Deviled Eggs

 

A wonderful holiday standby dressed up with a little seafood. Such a simple addition but it adds enough ‘wow’ to make you blush from the compliments. I start with the first step of cooking the eggs, as it is just as easy to turn out eggs with a tender white and a beautiful yellow yolk… minus the green ring.

6 large eggs
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
½ teaspoon Old Bay seasoning
¼ pound cooked shrimp finely chopped
3 scallions, finely minced, including tender green tops

Place eggs in a covered pan just large enough for a single layer. Add water to cover the eggs by about one inch. Bring to a boil over high heat, cover pan, reduce heat to low and barely simmer for 16 minutes. Pour off hot water, fill pan with cold water, cooling eggs enough to handle. Crack and remove shells immediately.

Neatly split eggs lengthwise and remove yolks to a medium bowl. Mash yolks with fork until fine textured and fluffy. Add mayonnaise, mustard, Old Bay, shrimp, half of the scallions and blend well. Scrape filling into a medium plastic bag and squeeze into one corner. Snip off corner with scissors about ½ inch from tip to use as a pastry bag. Place whites on decorative plate and fill each hollow with a squeeze of filling. Sprinkle with Old Bay and garnish with remaining scallions. Cover platter and chill.

Makes 12 deviled eggs.
Each half:
Calories 65,
fat 5g,
carbs .5g,

protein 5g