Cooking

Crustless Broccoli and Cheese Quiche

Filed Under: Cooking

Crustless Broccoli and Cheese Quiche

  • 2 tsp olive oil
  • 1/2 cup vertically sliced onion
  • 1 garlic clove (minced)
  • 5 cups broccoli florets
  • Cooking spray
  • 1 1/4 cups 1% low-fat milk
  • 1 cup shredded reduced-fat Swiss cheese ((4 ounces))
  • 2 Tbs chopped fresh parsley
  • 2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground nutmeg
  • 4 large egg whites (lightly beaten)
  • 2 large eggs (lightly beaten)
  • 1 Tbs grated fresh Parmesan cheese
  • 6 slices whole wheat bread ((1-ounce) toasted)
  1. Preheat oven to 350°.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 1 1/2 minutes. Add broccoli; sauté 1 minute. Spread broccoli mixture into a 9-inch pie plate coated with cooking spray. Combine milk and next 8 ingredients (milk through eggs) in a large bowl. Pour milk mixture over broccoli mixture; sprinkle with Parmesan. Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes. Serve with toast.

Double-Bean Burritos

Filed Under: Cooking

Double-Bean Burritos

  • 3 1/2 ounces boil-in-bag brown rice
  • 1 cup chunky bottled salsa
  • 15 ounces black beans — rinsed and drained
  • 6 10-inch flour tortillas
  • 6 tablespoons bean dip — (such as Frito Lay)
  • 3/4 cup shredded Monterey Jack cheese with jalapeño peppers — (3 ounces)
  • 1 peeled avocado — cut into 6 slices
  • 12 cilantro sprigs
  • 6 lime wedges — (optional)
  1. Cook rice according to package directions, omitting salt and fat.
  2. While rice cooks, combine salsa and black beans in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated. Stack tortillas; wrap stack in damp paper towels. Microwave at high 25 seconds or until warm.
  3. Spread 1 tablespoon bean dip over each tortilla; top each tortilla with 1/4 cup rice, 1/3 cup black bean mixture, 2 tablespoons cheese, 1 avocado slice, and 2 cilantro sprigs; roll up. Serve with lime wedges, if desired.

Creamy Potato-and-Leek Soup

Filed Under: Cooking

Creamy Potato-and-Leek Soup

  • 1 Tbs canola oil
  • 6 cups Leeks (thinly sliced)
  • 8 oz Red Potato (quartered and thinly sliced (about 1 1/2 cups))
  • 1 cup chopped fresh parsley (divided)
  • 1 tsp chopped fresh thyme
  • 3/4 tsp salt
  • 1 bay leaf
  • 4 cups water
  • 1 cup Tofu (Firm)
  • 1/8 tsp black pepper
  1. Heat oil in a large Dutch oven over medium-high heat. Add leek, and sauté 5 minutes. Reduce heat to medium; add potato, 1/2 cup parsley, thyme, salt, and bay leaf. Cook 15 minutes, stirring occasionally. Add water, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Discard bay leaf.
  2. Combine 2 cups potato mixture and tofu in a blender or food processor, and process until smooth. Return the puréed potato mixture to pan. Stir in 1/2 cup parsley and pepper. Cook for 5 minutes or until thoroughly heated.

Creamy Cajun Shrimp Linguine

Filed Under: Cooking

Creamy Cajun Shrimp Linguine

  • 1 cup water
  • 1 can fat-free ((14-ounce) less-sodium chicken broth)
  • 6 oz uncooked linguine
  • 1 lb medium shrimp (peeled and deveined)
  • 1 1/2 Tbs butter
  • 1 package presliced mushrooms ((8-ounce))
  • 1 large red bell pepper (cut into (1/4-inch-thick) slices)
  • 2 tsp all-purpose flour
  • 1 tsp Cajun seasoning
  • 1/4 tsp salt
  • 2/3 cup half-and-half
  • 1/4 cup chopped fresh flat-leaf parsley
  1. Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.
  2. Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.