Posts Tagged ‘ Veggies ’

Low Fat Spinach Quiche

Let me start by saying that I am currently baking my Oatmeal Crunch Apple Pie and my house smells amazing!  You really should try that recipe!  When you purchase frozen pie crusts they always come in 2 packs.  I really don’t like freezing the remaining crust  because they don’t wrap well and always end up with freezer burn.  So I decided to make this tasty quiche for my dinner tonight.  It will be a great main course for dinner at my mom’s tonight.  She is making a pot roast which I remember to be a fabulous recipe but I haven’t eaten pot roast in over 7 years!  The quiche is another of my quick, easy, and delicious recipes.  When I saute’d the veggies I cooked more than I needed and plan to grill a pizza for lunch using the same veggies.  I love cooking things that can work in more than 1 recipe!

Low Fat Spinach Quiche

Ingredients

1 8oz package frozen chopped spinach

4 oz sliced Baby Bella mushrooms

1 small onion sliced thin

½ cup julienned sun dried tomato drained

1 tablespoon olive oil

1 ½ cup egg substitute

½ cup fat free `half and half

1 8 oz low fat Swiss cheese julienned

1 tablespoon flour

1 frozen pie crust

Salt, pepper, red pepper flakes, Italian seasoning to taste

Directions

Defrost spinach and drain out all liquid.

Heat olive oil in a pan and sauté onion until they begin to brown a little

Add the mushrooms and sun dried tomato and some seasonings, sauté about 5 minutes then mix with spinach in a bowl

Toss cheese with flour until lightly coated, add to veggies

In another bowl stir egg substitute and half and half, add seasoning, pour over veggie mixture

Stir well and pour into frozen pie crust

Bake 350 45-50 minutes until lightly browned

Remove from oven and let cool a few minutes to set before serving

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Taco Dip

I just realized that I’ve been making this particular dip for over 15 years!  It’s pretty much expected at any family gathering.  Chopping the veggies takes the longest but even with that the entire recipe takes under 10 minutes to prepare.  The mixture of chopped veggies gives it a very festive holiday type appearance.  I have even played around with the veggies one year shaping them like a Christmas tree.  If you’re bringing it somewhere else, you may want to keep the chopped veggies and cheese in separate containers and assemble it just before eating.  I’ve done this several times and it only takes a couple of minutes.  I served this on Christmas for my family and last night basically dipped off the leftover toppings for a pretty unhealthy but tasty dinner.

Taco Dip

2 8 oz packages of cream cheese (light is fine)

1 cup medium salsa

1/2 cup chopped red, vidalia or green onions

1/2 cup chopped pepper (choose a color that best matches your theme, personally I alternate)

1/2 cup chopped roma tomato

1/2 cup shredded sharp cheddar

Tortilla chips

Preparation:

Place the 2 cream cheese in a pie or quiche dish and microwave for 2 minutes.  Stir the mixture well to remove lumps and add 1/2 to 3/4 cup of salsa, stir well and microwave for 30 more seconds

Stir the mixture once out of the microwave and remove all the lumps, top this with a thin coating of the leftover salsa

Sprinkle the veggie mixture on top of the dish so that it is well coated and then cover with the cheese

Serve immediately with tortilla chips

Pasta with Tofu & Veggies in Pesto Sauce

Last night I cooked a family favorite.  Sautéed veggies and tofu mixed with pesto and wine tossed over bowtie pasta.  It’s easy to prepare and stays nicely in the fridge for several days.  This is a great recipe to make for the busy family that often eats at different times.  My son and I both pack up leftovers of this and take it to work for dinner.  It reheats well in the microwave or tastes yummy cold as a salad.  For my carnivorous husband I will grill a pork chop which will go very well with this.  Many of my favorite meals are ones that work as a vegetarian main course and an appealing side dish for meat eaters.

Pasta with Tofu & Veggies in Pesto Sauce

Ingredients

1lb package cubed tofu dried, (I layer a dishtowel with paper towels and the tofu and roll it up)

1 lb package pasta, bowties, penne, or pretty much any variety works fine

1 lb broccoli florets

8 oz baby bello mushrooms slice

1 1arge onion, Vidalia or red sliced think

2 crushed cloves of garlic

½ cup white wine or pasta water

1 12 oz jar of pesto either basil or sun dried tomato is fine

Olive oil

Salt, pepper, Italian seasonings (I like the McCormick Italian Herb grinder variety)

Parmesan cheese (optional)

Cook pasta according to directions and set aside.  Add olive oil to dutch oven and preheat to a medium/high temp.  Add onion and sauté until they start to brown.  Once lightly browned, add the tofu and some seasoning.  Allow this to cook until both somewhat browned but not burnt.  Add the wine and mushrooms and garlic, cook for 1 minute then add the broccoli turning the mixture until the broccoli is cooked to your likening.  Add oil and seasoning as needed.

In the meantime place pasta in a bowl and add about ½ the pesto.  Add the cooked vegetable mixture toss added the remaining pesto until well blended.  Season some more if needed and add parmesan cheese if desired.