Spinach & Onion Quiche

Ingredients:

• 1 medium onion
• 6 oz fresh spinach
• 2 large eggs
• 4 egg whites
• 1/2 cup flour
• 1/2 TSP baking powder
• 1/4 TSP salt
• pinch of cayenne pepper
• 1-1/3 cups milk
• 1/2 cup feta cheese

Directions:

Preheat over to 400 degrees. Grease muffin tins. In a medium pan, cook diced onion in vegetable oil or cooking spray until translucent. Add spinach an cook until just wilted. Set aside. In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk then add onion spinach mixture. Pour into muffin tins and top with feta cheese.Bake 25 minutes or until center is set and golden brown.

*Recipe courtesy of sparkrecipes.com

Spicy Sloppy Joes

Ingredients:

• 1-1/2 lbs. lean ground beef or turkey
• 3 TBSP olive oil
• 1 large red bell pepper
• 4 garlic cloves
• 3 TBSP chili powder
• 1-1/4 cup ale or beer
• 3/4 cup bottled chili sauce or ketchup
• 1 4 oz can diced green chilies
• 2 TBSP worchestershire sauce
• 1 cup finely chopped green onions
Directions:

Heat oil in pan or medium heat. Add meat, pepper and garlic. Saute until meat is no longer pink (aout 10 minutes). Mix in chili powder, stir 1 minute. Add next 4 ingredients and reduce heat to medium-low. Simmer until mixture thickens, storring often (about 15 minutes). Mix in green onions and season with salt & pepper. Serve on sour dough rolls. 

*Recipe courtesy of epicurious.com

Slow Cooker Beef & Mushrooms

Ingredients:

• 1 lb lean beef stew meat
• 1 can low fat cream of mushroom soup
• 1/2 cup water
• 1 packet dry onion soup mix
• 8 oz sliced mushrooms

Directions:
Brown meat in skillet. Place meat into crock pot. Place mushrooms on top of beef. Combine soup, water and soup mix and pour over mushrooms and beef. Cook on low 6-8 hours or on high for 3-4 hours. Serve over rice.

*Recipe courtesy of sparkrecipes.com

Chicken & Asparagus Pasta

Ingredients:

• 3 cups pasta (I used Smart Taste spaghetti noodles)
• 12 spears asparagus (chopped into small pieces)
• 2-3 chicken breasts
• 1-1/2 cups slices mushrooms
• 2 cups low sodium chicken broth
• 1 TBSP extra virgin olive oil
• 1/4 cup feta cheese
• 1 medium tomato
• Pinch of red pepper

Directions:

Cook pasta according to directions. Meanwhile, cut chicken breasts into small bite-sized chunks and place in skillet with olive oil. Cook until partially done. Add asparagus and mushrooms and continue cooking until chicken is done. Add chicken broth and cover pan. Cook until asparagus is crisp tender. Add pasta and red pepper (to taste) and feta cheese. Remove from heat and garnish with diced tomatoes.

*Recipe courtesy of sparkrecipes.com