Good Afternoon!

BROCCOLI QUICHE IN COLORFUL PEPPERS

Total Time: 1hr 15mins lunch

Ingredients:

4 Eggs
1 cup frozen broccoli florets, defrosted
1 pinch of salt and pepper
4 medium red, yellow, or green bell peppers (4oz each)
1/2 cup milk
1/2 tsp. garlic powder
1/4 tsp. dried italian seasoning

DIRECTIONS
  1. HEAT oven to 325°F. CUT about 1/2 inch off tops of peppers; remove seeds. PLACE peppers upright in custard cups; place cups in baking pan.
  2. SPOON 1/4 cup broccoli into each pepper. BEAT eggs, milk, garlic powder and Italian seasoning in medium bowl until blended. POUR evenly over broccoli.
  3. BAKE in center of 325°F oven until knife inserted near centers comes out clean, 60 to 70 minutes. LET STAND 5 minutes.

FETTUCCINE WITH SUNDRIED TOMATO PESTO SAUCE

Total Time: 20mins lunch

Ingredients:

8oz dried spinach or plain fettuccine
3oz sundried tomato halves, quartered
4 eggs
2-3 tbsp. prepared pesto sauce
1/4 tsp. salt Pepper, as desired
1/4 cup milk
Freshly grated parmesan cheese

DIRECTIONS
  1. COMBINE fettuccine and tomatoes in large pot of boiling salted water. COOK until pasta is tender but firm, about 8 minutes; drain well.
  2. RETURN pasta and tomatoes to pot. ADD pesto; toss until evenly coated.
  3. BEAT eggs and milk in medium bowl until blended; pour over pasta. COOK over medium heat, turning gently, until eggs are thickened and no visible liquid egg remains. SERVE immediately with cheese.

SAUCY LINGUINE SCRAMBLE

Total Time: 30mins lunch

Ingredients:

6 eggs
1/4 cup milk
1/4 cup taco sauce
1/4 cup grated parmesan cheese
1 tbsp. finely chopped sundried tomatoes, OPTIONAL
1 tsp. dried basil leaves OR 1 tbsp. chopped fresh basil
1/2 tsp. salt
1/8 tsp. pepper
3 cup cooked linguine, hot
2 small plum tomatoes, quartered, sliced
1 small zucchini, quartered, sliced
1/4 cup sliced pitted ripe olives

DIRECTIONS
  1. BEAT eggs, milk, taco sauce, cheese, dried tomatoes, if desired, basil, salt and pepper in medium bowl until blended.
  2. POUR over linguine in large nonstick skillet; mix well. COOK over medium heat, tossing gently, until eggs begin to thicken, about 10 minutes.
  3. ADD plum tomatoes, zucchini and olives; CONTINUE cooking until eggs are thickened but still moist, about 3 minutes.

TEX-MEX ENCHILADAS

Total Time: 30mins lunch

Ingredients:

10 large eggs
cooking spray
1/4 cup nonfat milk
1 can (4oz) chopped green chilies, drained
1/2 cup chopped onion
1 tbsp. taco seasoning
1/4 tsp. garlic powder
2 tbsp. unsalted butter
1 cup shredded monterey jack cheese, divided
6 (8in) flour tortillas
1 can (10oz) enchilada sauce
chopped avocado,sour cream, pico de gallo, cilantro OPTIONAL

DIRECTIONS
  1. PREHEAT oven to 350°F. SPRAY a 13 x 9-inch baking dish with cooking spray; set aside.
  2. COMBINE eggs, milk, chilies, onion, taco seasoning and garlic powder in a large bowl.
  3. MELT butter in a large skillet. POUR in egg mixture. COOK on medium heat, gently drawing mixture across bottom and sides of pan forming large curds, until eggs are thickened and no visible liquid egg remains.
  4. During last minute, STIR in 1/2 cup of the cheese.
  5. Meanwhile, HEAT tortillas according to package directions. DIVIDE egg mixture evenly and PLACE on center of tortillas. ROLL up.
  6. PLACE tortillas, seam side down, in prepared dish. SPOON enchilada sauce over top of enchiladas. SPRINKLE with remaining 1/2 cup cheese.
  7. BAKE 12 to 15 minutes or until filling is hot and cheese is melted. GARNISH each tortilla with avocado, sour cream, pico de gallo and cilantro, as desired.

SEAFOOD SOUFFLE

Total Time: 1hr 10mins lunch

Ingredients:

fine dry bread crumbs, grated parmesan cheese OR cornmeal for dish
1/3 cup all-purpose flour
1 tsp. dry mustard
1/2 tsp. salt
1-1/2 cups milk
6 egg whites, room temp.
3/4 tsp. cream tartar
6 egg yolks
1/2 cup chopped green onions
2 tbsp. lemon juice
1 can (6.5oz) minced clams, drained well
1 pkg. (4oz) tiny frozen cooked shrimp, defrosted, drained well

DIRECTIONS
  1. HEAT oven to 350°F. COAT a lightly greased 2 to 2-1/2-quart soufflé dish evenly and completely with bread crumbs. MAKE a triple thick 4-inch wide band of aluminum foil, long enough to go around the dish and overlap by 2 inches. Lightly GREASE one side of the band and coat with crumbs. WRAP around outside of dish, coated side facing in and extending at least 2 inches above the top. FASTEN with string. SET ASIDE.
  2. MIX flour, mustard and salt in medium saucepan; gradually whisk in milk until smooth. COOK over medium-high heat, stirring constantly, until mixture thickens and boils. Remove from heat.
  3. BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed just until whites are stiff but not dry, and no longer slip when bowl is tilted.
  4. STIR egg yolks into cooked sauce until blended. ADD clams, shrimp, green onions and lemon juice; MIX well. Gently but thoroughly FOLD yolk mixture into whites until no streaks of white remain. Carefully POUR into prepared soufflé dish. For a “top hat”, hold metal spatula upright and make a ring in top of soufflé mixture, 1 inch from side of dish and 1 inch deep, if desired.
  5. BAKE in 350°F oven until soufflé is puffy, delicately browned and shakes slightly when oven rack is moved gently back and forth, 50 to 60 minutes. Quickly but gently REMOVE foil collar. SERVE IMMEDIATELY.