Recipes

Mini Crustless Spinach Quiche

1 10 oz. package chopped frozen spinach

2 whole eggs

2 egg whites

1 cup buttermilk

1/4 tsp. salt

3/4 tsp. ground black pepper

1/2 tsp. ground nutmeg

1/2 cup grated gruyere cheese

Preheat oven to 400. Prepare 3 mini muffin pans or 1 regular muffin pan by lining with baking cups. Cook spinach according to package instructions, drain well on paper towels.  Whisk eggs and whites until well combined.  Add spinach, cheese, buttermilk and seasoning and mix until just combined.  Fill each cup,  Bake on center rack 20-25 minutes, until puffed and spring to touch.  Cool on rack and freeze.  To reheat, peel off paper cups and bake in preheated 450 oven for 5-10 minutes.

Serving size: 2 regular size or 6 mini quiches

Nutrition

Calories:  128.6

Fat:  7.6 g

Cholesterol:  83.2 mg

Sodium:  263 mg

Carbohydrates:  4,2 g

        Fiber:  1.1 g

Protein:  11.3 g

Spaghetti Squash Casserole

Ingredients

·       1 medium spaghetti squash, about 3 lbs.

·       1 small white onion, small diced

·       3-4 cloves garlic, minced

·       1.5  cups sliced mushrooms

·       1 bunch fresh spinach or bagged baby spinach

·       1 large or 2 medium tomatoes, diced

·       15 oz. container part-skim ricotta cheese

·       1/2 cup shredded skim mozzarella cheese

·       1/2 tablespoon olive oil

·       1/2 cup vegetable stock

·       1 tbsp fresh thyme

·       1/2 tsp dried oregano

·       1/2 tsp dried parsley

·       1/4 tsp fresh ground nutmeg (or 1/8 for fine ground)

·       1/4 tsp cayenne, adding more to taste

·       sea salt and white pepper to taste

Directions

·       Cut squash in half lengthwise, scoop out seeds and pulp, and lay flesh side down on foil covered baking pan or in Pyrex dishes.  Roast in preheated 400 degree oven for 30-40 minutes.  Remove and allow to cool, then run a fork widthwise to separate the squash into "spaghetti."  Reduce oven temperature to 375.

·       In a large skillet, sweat onions and garlic in olive oil over low heat, until tender, about 10 minutes.  Add mushrooms and lightly sauté.

·       In a separate skillet, heat chicken broth over low heat.  Add spinach in handfuls and heat until wilted.  Remove spinach and discard any remaining liquid.

·       In large bowl, combine the diced tomato, squash, mushroom mixture, spinach, ricotta cheese,  herbs, spices,  and salt and pepper to taste.  Fold ingredients together and place in a 9x13 casserole dish  and place on middle rack in over for 20-25 minutes, until cheese is bubbly and just browning.