Spinach and Cheese Quiche

I've never made a quiche before, until today.

I'm not even sure I could spell the work 'quiche' without looking at the title of the recipe! (I'm not sure I should admit to that)

It was super easy, though!

Anyway, you'll need:
12 ounce can of evaporated skimmed milk
1/3 cup low-fat cottage cheese
1/4 cup parmesan cheese
2 eggs
3 egg whites
1/2 tsp salt
1/4 tsp pepper
10 ounces frozen chopped spinach (thawed and squeezed dry)
Plain Pie Crust

Bake the pie crust as instructed on the package. Let it cool. Or, if you're like me, and forgot the evaporated milk, bake the pie crust and got get the ingredients you forgot!

In a medium bowl, crack your 2 eggs, and put in the 3 egg whites.

Add your evaporated milk. I should probably just buy some and keep it in the cabinet.

Add the cottage cheese. I'm not a huge fan of cottage cheese. Maybe it's because I don't want my thighs to look like cottage cheese.

But I love parmesan cheese! Add it in!

Salt. I have no idea how to rotate that picture. Sorry.

And pepper! Whisk it all together!

Put the liquid mixture in the pie crust first.

Pull apart the spinach a bit with a fork and add it evenly throughout the liquid mixture.

Be sure to put it on a cookie sheet that has raised sides.

Put it in the oven at 450 degrees for 15 minutes. Reduce the heat to 350 and cook for another 20 minutes!

I can't wait to dig in!

It's 3 WW points (old school, for 12 servings)
Or, 139 Calories per serving

Enjoy!

Chicken "Fried" Rice

I've posted a lot the past few days.

Are you sick of me yet?

Do I have any readers......?

Anyway, I made WW Chicken "Fried" Rice this week!

You'll need:
1/2 pd ground chicken (I couldn't find any at Walmart...)
1/4 cup low sodium chicken broth
1 tbs teriyaki sauce
1/2 tsp ground coriander
1/4 tsp ground ginger
2 tsp peanut oil
2 eggs, lightly beaten
2 carrots, shredded
1 green bell pepper
6 scallions
1 1/2 cups cooked brown rice
1/2 cup thawed frozen peas (I didn't use these)

Boil and cook your rice...this will take about 15-20 minutes. I used those handy already-made bags!

While that's coming to a boil/cooking, get a small bowl to mix up some ingredients. Start with your chicken broth.

Add the teriyaki sauce. We always have teriyaki sauce on hand for marinating steaks.

Next, coriander. I had to buy this for the first time. But man! It smells sooo good! I can't wait to use it again.

Lastly, ginger. I don't like ginger. But ground ginger is ok.

Mix that all up and put it to the side.

Go ahead and chop up your green peppers.

And my favorite character...the scallions!

Throw them all on top of the carrots. I used more carrots then called for because I didn't use peas. And I cheated...I bought already shredded carrots.

Get your chicken ready....throw it in the skillet. You'll probably have some left over. I just froze the other 1/2 pd I didn't use. Brown it for about 5 minutes.

Put the browned chicken in the sauce you just made.

Get 1 tsp of the peanut oil and add it to the skillet. Add your eggs and mix 'em around. Then put them to the side in a small bowl.

Put another tsp of the peanut oil in the skillet again. Add your veggies. Let them brown for about 5 minutes. Stirring occasionally.

Then add your rice, until the rice is browned. This part I didn't get. How can you tell that brown rice is browned?

Finally, add the chicken. Heat it all up for about 5 minutes!

It it will smell great!

But your kitchen probably won't look so great.

This was a really involved recipe and you have to move fast! My kitchen was a mess.

Do you see the random scissors in there? How did that happen?!

6 WW points (Old school) or 262 calories

Enjoy :)

Snow!

It has been a really strange winter here this year.

I saw snow for the first time this winter last weekend. And then we got some good snow last night!

Unfortunately, it started coming down too late for me to get the hubby outside to make a snowman.

But I decided to play around with my camera again. I must be inspired this weekend!

It's a little blurry, but it was so pretty! My lens started to get snow on it, so I didn't shoot too many shots.

I snapped that one with my phone this morning :) I just love snow. It's so peaceful!

To add to the crazy thought of the bazaar weather, it's supposed to be 70 degrees on Friday.

Strange.

I just wish it would stay cold!

Mischievous

My kitten is enjoying a window being open that isn't usually open.

He's quite bad sometimes.

In fact, I had to just yell at him for playing with the window blinds.

But, I was envisioning something, so I took out my camera to play around. I really have been meaning to make better use of my camera.

This is what I came up with.

And this one...

I love his little black tail sticking out!

Such is the life of a cat...

I...kinda...sorta...

....forgot to post this week.

It was a crazy, busy, stressful week. But it's over and I have Monday off.

HALLELUJAH!

I did cook a WW meal this week! I made Orange-Crumbed Baked Chicken.

You'll need:
2 tbs orange juice
2 tbs Dijon mustard
1/2 tsp reduced-sodium soy sauce
3/4 cup whole-wheat cracker crumbs
1/4 tsp onion powder
1/4 tsp ground pepper
4 3-ounce pieces of chicken

I didn't buy orange juice because I know it won't all be used in my house. So, I bought an orange and squeezed the juice out.

Put the 2 tbs orange juice in a bowl and then add the 2 tbs of Dijon mustard!

Add the soy sauce and whisk it up!

Put that to the side and on a separate plate, crumble up your crackers. Try not to eat any ;)

Sprinkle on some onion powder to taste.

I must not have had the flash on in that picture....it looks like it's from the 70's.

Add your pepper to the mixture too.

Get your chicken out and dip it in the mustard/orange juice/soy sauce mixture.

Then plop it in the crumb mixture. Make sure you flip it and get the crumbs on both sides!

Bake it at 350 degrees for about 15-20 minutes. My chicken pieces were a little bigger, so I cooked 'em for the full 20.

Wa-la!

I cooked up some zucchini to go with it....

Without the zucchini it's 3 points (old school) or 179 calories.

Enjoy!

Tortellini in Chicken Broth

The hubby and I haven't been feeling well this weekend, so I thought some soup would be appropriate.

This recipe is super easy! I doubled my recipe because I had enough and I wanted to put some in the freezer.

If you make the regular recipe you'll need:
2 cups low-sodium chicken broth
2 cups frozen cheese tortellini
1 cup slivered watercress leaves
2 scallions, sliced
3 drops hot red pepper sauce (optional)
2 tbs grated Romano or Parmesan cheese
Ground Pepper
2/3 cups water

In a sauce pan, add your 2 cups chicken broth (I doubled mine, so it looks like a lot more and I used a bigger sauce pan).

Add your 2/3 cup of water and bring to a boil.

While you are waiting for the broth and water to boil, go ahead and start slicing up your scallions. I love scallions. Seriously, that's probably one of the big reasons I picked this recipe today!

I'm not sure if you are supposed to take the leaves off the steams, but I just chopped the watercress like it was. Just a coarse chop. Don't go too crazy.

Once you're broth is boiling, reduce it to a simmer. Cook your tortellini as instructed on the package. Mine said to boil for 3 minutes. I thought it wasn't going to be long enough, but it was!

After that boils, add your watercress and scallions. Let them simmer for about 2 minutes.

Take it off the heat and add a few drops of the hot sauce (if you dare)!

And pepper. I love pepper too!

I divided out my soup before I added the cheese on top.

And wa-la!

Enjoy! It's seriously good! It tastes like wonton soup!

4 WW points (old school) or 211 calories.

I will especially on this cold, dreary day.