Spinach Quiche
Healthy breakfast choices can be difficult when you’re just trying to get out of the door in the mornings! Make this delicious Spinach Quiche ahead of time, reheat in the microwave and quickly get a nutritious breakfast with 3 different food groups in one sitting!
Ingredients
- 2 tablespoons canola oil
- 1 tablespoon garlic clove minced
- 1 cup onion chopped
- 1 (8 ounce) package mushrooms sliced
- 1 (6 ounce) package spinach fresh
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup reduced fat cheddar cheese shredded
- 5 eggs medium to large
Servings:
Units:
Instructions
- Preheat oven to 350*F.
- Spray a 9-inch pie pan with cooking spray.
- Heat oil and garlic in a large skillet over medium-high heat until garlic is soft and oil is infused.
- Add onions and mushrooms to the skillet. Cook until veggies are soft.
- Add Spinach to the skillet until lightly wilted.
- In a bowl, combine eggs, cheese, salt, and pepper.
- Add Spinach mixture and stir to blend.
- Pour into prepared pan.
- Bake until eggs have set, about 30 minutes or until knife inserted in center comes clean.
- Allow it to set up and cool for 10 minutes before serving.
Recipe Notes
Stuffed Baked Potatoes
Stuffed baked potatoes are always a popular side dish, but have you thought about making a meal from them? These stuffed baked potatoes are filled with dairy, vegetables, and protein. Add this low-calorie recipe to your meal plan today! 
Ingredients
- 4 medium russet potatoes
- 8 ounces extra lean ground turkey
- 1 cup broccoli florets chopped
- 1 cup water
- 3/4 cup reduced fat, shredded cheddar cheese
- 1/2 cup non- fat sour cream
- 1/2 tsp salt
- 1/2 tsp ground pepper
Servings:
Units:
Instructions
- Pierce potatoes all over with a fork.
- Place in the microwave and cook on medium, turning twice, until potatoes are soft (about 15 minutes).
- Meanwhile, brown meat in skillet over medium-high heat, about 3 minutes.
- Drain and transfer to a large bowl.
- Increase to high heat, add broccoli and water to the pan, cover and cook until tender (about 3-4 minutes).
- Drain the broccoli and add to the meat.
- Carefully cut off top third of the cooked potatoes, scoop out the insides and put into a medium bowl.
- Place potato shells into a small baking dish.
- Add 1/2 cup cheddar cheese, sour cream, salt, and pepper to the potato insides and mash with a fork.
- Add the potato mixture to the broccoli and meat; stir to combine.
- Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup of cheese.
- Microwave on high or place potatoes under the broiler for about 2-4 minutes or until filling is hot and cheese is melted.
Recipe Notes
Tossed Apple Salad
Our tossed apple salad is a great way to combine crispy, delicious red apples and crunchy pecans for a fresh and simple-to-make four ingredient salad.
Ingredients
- 1/2 10 ounce bag of romaine lettuce
- 1 cup diced red apples
- 1/3 cup fat free balsamic vinaigrette
- 3/4 cup pecan halves
Servings:
Units:
Instructions
- Combine all ingredients in a bowl. Toss and serve.
Recipe Notes
Vegetarian Enchilada Casserole
If you are looking for a great alternative for meat, try this colorful vegetable casserole. It is sure to satisfy your tummy and delight your taste buds.
Ingredients
- 2 teaspoon canola oil
- 1 medium medium red onion chopped
- 1 medium medium zucchini grated or diced
- 1 (15.5 ounce) can low sodium black beans rinsed and drained
- 1 (14 ounce) can no salt added diced tomatoes rinsed and drained
- 1 1/2 cup frozen corn kernels thawed, can also use fresh
- 1 teaspoon ground cumin
- 12 6" white corn tortillas quartered
- 1 (10 ounce) can red enchilada sauce
- 1 cup reduced fat cheddar cheese
Servings:
Units:
Instructions
- Preheat oven to 400°F.
- Lightly coat a 9 X 13 inch baking dish with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion, and cook stirring often, until starting to brown (about 5 minutes).
- Stir in zucchini, beans, tomatoes, corn, and cumin; cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
- Scatter half the tortilla pieces in the baking dish.
- Top with half the vegetable mixture, half the enchilada sauce and half the cheese.
- Repeat to form another layer.
- Cover with foil.
- Bake the casserole for 15 minutes.
- Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Recipe Notes
