Spring is Here!

We spent the weekend at the lake... common for us... and now that Spring is here we are itching for boating season!

I didn't cook a lot this weekend since barbecue season has officially kicked off... I did, however, make a few yummy dishes over the weekend.

I made a delicious quiche for breakfast. I slice this into 8 pieces which is 4 breakfasts for two. YUMMY!

~ 7 oz. Canadian Bacon, chopped
~ 1/2 onion, chopped
~ 1/2 cup frozen chopped spinach, drained well
~ 1 - 4 oz. can green chilies
~ 1 tsp. minced garlic
~ 1 cup Egg Beaters
~ 2 eggs
~ 1 cup reduced fat Mozzarella cheese
~ 2 cups reduced fat Colby Jack cheese

Pre-heat oven to 350.

In a saute pan, cook the Canadian bacon, onion, drained spinach, garlic and chilies until fragrant and cooked through, about 5 minutes.

Meanwhile, beat eggs and Egg Beaters and in a large bowl combine with cheese and veggie/bacon mixture. Transfer to a greased pie pan and bake at 350 for 30 minutes.

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For dinner on Friday (and leftovers for lunch on Saturday) I made a bean less chili bake.

~ 1 -1.25 lb. package Extra Lean Ground Turkey
~ Olive Oil
~ 1 medium red onion, chopped
~ 2 teaspoons minced garlic
~ 1/4 cup chopped pickled jalapenos
~ 1/2 teaspoons salt
~ 1/2 teaspoon pepper
~ 2 tablespoons chili powder
~ 1 1/2 teaspoons cumin
~ 1 can Rotel tomatoes
~ 1 1/2 cups shredded low fat mozzarella cheese

Heat broiler.

In a large oven-proof skillet, add olive oil and onion and cook until golden, about 3 minutes. Add garlic and jalapeno and cook another minute. Add ground turkey, chili powder, cumin, salt, and pepper, cook until browned, about 6 minutes - stirring to break up meat. Drain any excess liquid/fat. Add Rotel tomatoes and cook another minute. Top the dish with shredded cheese and put under the broiler until bubbly and browned, about 5 minutes.

Enjoy!

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On Saturday night, to accompany barbecued chicken, we did barbecued veggies...

~ 3 zucchini
~ 1/2 red onion
~ 2 broccoli flower stems
~ butter
~ salt & pepper

Slice up the zucchini, onion and broccoli and mix in a large bowl. Pull out aluminum foil in 2 - 2 ft. strips & coat with cooking spray. Add 1/2 of veggies to each foil strip. Add salt & pepper and butter (and any other spices you like). Close the foil up tight and cook on the barbecue until soft and delicious, about 20 minutes. Transfer to the top of your grill, cook your meat and enjoy!

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