Spinach & Goat Cheese Quiche

Ingredients:

• 3 large eggs
• 1 pre-made pie crust
• 1 9 oz. package of frozen spinach (no sauce)
• 3 cloves fresh garlice minced
• 2 shallots finely chopped
• 1 red pepper finely chopped
• 1/3 cup goat cheese
• 1 1/2 TBSP butter
• 1/2 cup milk
• salt/pepper to taste

Directions:

Preheat over to 375 degress. Beat eggs in large bowl and set aside. Melt butter in medium sauce pan and add shallots, garlic and red pepper. Cook until vegetables are soft (about 5-8 minutes). Thaw and drain spianch. Add shallots, garlic, peppers and spinach to eggs. Add cheeses, milk, salt & pepper. Stir and pour mixture into pie crust. Bake for 45 minutes - 1 hour. Let cool 5-10 minutes and serve.

*Recipe couresty of Jennifer Bredberg & epicurious.com

Pulled Pork Chili

Ingredients:

• 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
• 2 cans  (14-1/2 oz. each) chili-ready diced tomatoes, undrained
• 1 can (15-1/2 oz.) red kidney beans, rinsed
• 1 can  (15 oz.) black beans, rinsed
• 1 large onion, chopped
• 2 Tbsp.  chili powder
• 2 tsp. ground cumin
• 1   boneless pork shoulder (2-1/2 lb.)
• 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
• 1-1/4 cups  BREAKSTONE'S or KNUDSEN Sour Cream (optional)

Directions:

Combine all ingredients except meat, cheese and sour cream in slow cooker. Add meat; cover with lid. Cook on LOW 10 to 12 hours (or on HIGH 7 hours).
Remove meat from slow cooker. Shred meat; return to slow cooker. Stir.
Spoon into bowls; top with cheese and sour cream.

*Recipe courtesy of KraftFoods.com

Spinach Stuffed Pork Tenderloin

Ingredients:

• 16 oz. Pork Tenderloin - trimmed, butterflied, and pounded to @ 1/4 inch.
• 4 Cup Fresh spinach, slightly packed
• 1 clove garlic, minced.
• 1/2 cup onions, chopped fine.
• 3 slices provolone cheese.
• 1/2 tsp. salt - divided
• 1/2 tsp. black pepper - divided
• 1 tsp olive oil
• non stick cooking spray

Directions:

Preheat oven to 425 degrees.
Spray a large pan with non-stick spray. Add 1 tsp olive oil, Add garlic and onions, sautee until softened and then add spinach and sautee until totally wilted. Removed from pan and drain if there is a lot of moisture

Lay out pork tenderloin, sprinkle with 1/2 of the salt and 1/2 of the pepper. Spread spinach mixture over tenderloin. Lay out cheese on spinach. Roll up, starting a long side. Tie with kitchen string every 3 inches starting near each end. Sprinkle remaining 1/2 tsp of salt and pepper on roast. Place in shallow roasting pan sprayed with non stick spray. Place in oven and roast at 425 degrees for 25-30 minutes or until meat thermometer reads 160 degrees.
Remove from oven. Cover with aluminum foil and let rest for 5-7 minutes. Cut and serve.

*Recipe courtesy of SparkRecipes.com