Mini Vegetable Quiches

Ingredients:

• 8 ounces baby portabella mushrooms
• 1 medium leek
• 1/2 medium red pepper
• 1/2 medium green pepper
• 3 garlic cloves
• salt
• pepper
• 3 eggs
• 7 egg whites
• 1 cup 1% low-fat milk
• 1 teaspoon paprika
• 1/2 teaspoon hot sauce
• 1/4 cup parmesan cheese

Directions:

1. Sauté mushrooms for 2-3min in a pan sprayed with cooking spray over med heat.
2. Add leeks, peppers and garlic and saute for another 5-7min.
3. Add salt and pepper to taste.
4. Turn off heat and put aside to semi-cool.
5. Beat together eggs, milk, paprika, and hot sauce.
6. Spray a muffin pan and pour egg mixture in muffin tins filling them 3/4 of the way full.
7. Then add the vegetable mixture to each one and top with Parmesan cheese.
8. Bake at 350 for approx 25min until golden brown.
9. Eat immediately or cool on cooling rack and store in the fridge.
10. To reheat put them on high in the microwave for 30sec to 1min or in the toaster oven on 400 degrees for 7-10min.

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Creamy Cajun Chicken Pasta

Ingredients:

• 2 boneless skinless chicken breast halves, cut into thin strips
• 4 ounces linguine, cooked al dente
• 2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
• 2 tablespoons butter
• 1 thinly sliced green onion
• 1 -2 cup heavy whipping cream
• 2 tablespoons chopped sun-dried tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1/4 cup grated parmesan cheese

Directions:

1. Place chicken and Cajun seasoning in a bowl and toss to coat.
2. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4. Pour over hot linguine and toss with Parmesan cheese.

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Jumbo Shrimp Parmesan

Ingredients:

• 12 jumbo shrimp (10 to 12 per lb)
• 2 tablespoons olive oil
• 1 clove minced garlic
• salt and pepper
• 1/2 cup unseasoned breadcrumbs
• 1/4 cup grated parmesan cheese
• 2 tablespoons melted butter
• 1 medium lemon, cut in wedges

Directions:

1. Preheat oven to 475 degrees.
2. Peel and devein shrimp, leaving tails intact.
3. Mix together olive oil, garlic and salt and pepper in a bowl.
4. Add shrimp and toss lightly to coat.
5. Refrigerate 30 minutes to an hour.
6. In shallow bowl, combine bread crumbs and Parmesan cheese.
7. Place each shrimp in bread crumb mixture and turn them to lightly coat both sides.
8. Arrange shrimp so that they aren't touching each other in a ungreased 9 x 13 pan.
9. Drizzle with melted butter.
10. Place pan on the center rack of oven and bake for 10 minutes or until done.
11. Serve immediately with lemon wedges.

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