Broccoli Cheese Quiche Preheat over to 450 degrees. Melt butter in frying pan. Add chopped onion and broccoli and sauté for 10 minutes. Mold pie crust in quiche plate. Add the majority of the cheddar cheese in the bottom of pie crust. Add sautéed broccoli and onion. In a measuring cup add 1 3/4 cups of eggs. Whisk for 1 minute. Add 1/8 teaspoon of pepper, garlic powder, dry mustard and 2 tablespoons of parsley. Whisk for 1 minute. Add cream (light, half and half, or whole milk) to make liquid equal 2 cups. Whisk mixture until blended and pour over broccoli and onion. Lightly pat with a fork and sprinkle the remaining cheese over the top. Pat again with fork so that all ingredients are moistened in the egg mixture. Bake quiche for 10 minutes at 450 degrees. Reduce heat to 325 degrees and bake for approximately 25 minutes. Quiche is done when a toothpick inserted in the center comes out clean Broccoli - Cauliflower Cheese Soup Prepare soup mix as directed, add other ingredients and serve. Burritos Peel avocado, dice and set aside. Wrap tortillas in foil and place in a 350-degree oven to heat while preparing the eggs and sausage. In a nonstick skillet or a skillet sprayed with pan spray over medium-low heat, crumble sausage patties and stir just long enough to heat the sausage thoroughly. Remove the sausage to a covered bowl and set aside. Wipe out the skillet with a paper towel, spray with pan spray and return skillet to the heat. Whisk the egg whites with a fork and pour into the heated pan. Cook, stirring frequently, until eggs are scrambled. To assemble, place two tortillas on each of two plates. Evenly divide sausage, egg whites and avocado among the tortillas. Top with chopped scallions and salsa, and roll tortilla around filling. Nutritional Analysis Per Serving: Quick Soy Chili Spray a medium-sized stockpot with pan spray, and place over medium-high heat. Add the onion, carrot and celery, and sauté for about 5 minutes until vegetables begin to soften. Add the can of stewed tomatoes, the can of tomatoes that has been whirled smooth in the blender, the soy meat substitute and the seasonings. Stir well. Cover and lower the heat to medium-low and allow the chili to simmer for 15 or 20 minutes until the flavors are blended. Garnish with fresh cilantro, if desired. Nutritional Analysis Per Serving: Sweet and Sour Stuffed Cabbage Preheat oven to 350 degrees. Core the cabbage, and carefully remove 8 large outer leaves, rinse and set aside. Shred the remaining cabbage into fine strips. You should have about 6 to 7 cups. Rinse the shredded cabbage and set aside to drain. Bring a large saucepan of water to boil and cook the 8 large cabbage leaves for 5 minutes. Cool under running cold water, then drain and set aside. Combine soy ground round, cooked rice, scallions, salt, caraway seeds, thyme and pepper in a large bowl, and toss until thoroughly blended. In a large stockpot, heat olive oil over medium-high heat. Add shredded cabbage and cook, stirring occasionally, until cabbage is soft, about 10 minutes. Add tomato puree, raisins, brown sugar, lemon juice, vinegar, salt and ginger and stir. Lower heat to medium-low, cover, and let simmer 15 minutes for flavors to blend. While sauce is simmering, fill the cabbage leaves by placing about 1/2 cup of the filling into the center of each cabbage leaf. Fold up the bottom of the leaf to cover the filling, then fold in the sides and roll up to cover the top. Place half the cabbage-tomato mixture in casserole dish large enough to hold the cabbage rolls in one layer. Place the cabbage rolls on top, and then cover with the remaining cabbage-tomato mixture. Cover the casserole with foil, transfer to the preheated oven and bake for 1 hour. Nutritional Analysis Per Serving: |
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