Leek and Artichoke Stuffing

• 2 - 10 oz. packages herb seasoned cubed stuffing
• 3 ounces thinly slice pancetta
• 5 leeks, white and light green parts only, sliced horizontally in half and into mini half moons
• 3 tbsp. light butter
• 1/2 cup dry white wine
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1 - 8oz. package frozen artichoke hearts, minced in a food processor
• 3 tbsp. minced fresh chives
• 3 tssp. minced fresh tarragon leaves
• 4 eggs
• 2 cups heavy cream
• 1 cup reduced sodium chicken broth
• 2 cups grated Emmentaler Swiss cheese

Preheat the oven to 350 F.

Place the pancetta on a baking sheet and bake until browned, 10 - 15 minutes.  Place the pancetta on a plate with paper towels and set aside.  Once the pancetta is cool, dice it up.

Soak the leeks in water to remove the dirt and spin them dry in a salad spinner.

Heat the butter in a large skilled over medium heat.  Add the leeks and cook for 10 minutes, stirring occasionally.   Add the wine, salt and pepper and cook for 5 - 8 minutes, until the wine almost evaporates and the leeks are tender.

In a large bowl, mix together the leeks, artichokes, cubed stuffing, chives and tarragon.  Carefully mix well.

In a separate bowl, whisk together the eggs, cream and broth.

Spoon half of the stuffing mixture into a 9x13x2 inch baking dish.  Sprinkle half of the cheese over the top. Add the remaining stuffing mixture on top.  Pour the cream mixture over the stuffing.  Sprinkle the remaining cheese over the top and scatter the diced pancetta on top.

Set aside for 30 minutes at room temperature for 30 minutes to allow the bread to absorb the cream mixture.  Can sit in the fridge for up to a day prior to baking.

Bake for 50 minutes, until the custard is set and the stuffing is puffed and golden.

HAPPY THANKSGIVING!

Sugar Free Pumpkin Pie

• 1 - 9" deep dish pie crust
• 1 - 15 oz. can pumpkin
• 1 - 14 oz. can evaporated milk
• 3 eggs
• 1/3 cup Truvia Baking Blend
• 1 tsp. vanilla
• 1 1/2 tsp. pumpkin pie spice
• 1/8 tsp. salt

Preheat oven to 400F.

Mix pumpkin, milk and eggs until well blended.  Add in the Truvia, vanilla, spice and salt and blend together.  Pour mixture into the pie crust.

Bake until set, when a toothpick comes out clean, 45 minutes.

Cool completely on a wire rack.

HAPPY THANKSGIVING!

Green Chile Quiche

• 4 eggs
• 1 1/3 cup milk
• 1/2 tsp salt
• freshly ground black pepper
• 3 green onions, white and light green parts only, diced
• 1 - 4.25 oz. can chopped green chiles
• 1 cup grated pepper jack cheese
• 1 frozen 9-inch deep dish pie crust
• Paprika

Preheat oven to 400F.  Place a baking sheet on the rack in the middle of the oven to heat.

Whisk together the eggs, milk, salt and pepper.  Stir in the cheese, chiles and green onions.  Pour the mixture into the pie crust and sprinkle with paprika.

Place it on the hot baking sheet and bake until set, 40 minutes.

Asparagus and Leek Frittata

• 2 tbsp. Light Butter
• 3 Leeks, white and light green parts only, chopped
• 1 bunch thin Asparagus, trimmed and cut on the diagonal into 1-inch pieces
• 8 eggs
• 1 1/4 cup shredded Fontina cheese, divided
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 cup grated Parmesan cheese

Preheat broiler.

Melt butter in a 12-inch oven-proof  skillet over medium heat.  Add leeks and saute for 4 minutes.  Add asparagus and saute until tender, about 6 minutes.

Meanwhile, whisk together the eggs, 1 cup Fontina cheese, salt and pepper.

Add mixture to the skillet and gently fold to combine.  Cook until almost set, about 4 minutes.  Sprinkle remaining 1/4 cup Fontina cheese and the Parmesan cheese and put under the broiler until frittata is puffed and cheese begins to turn golden, about 3-4 minutes.

Cut into wedges, garnish with avocado and cherry tomato,  and enjoy!

Avocado Baked Eggs

• 1 avocado
• 2 eggs
• Shredded cheddar cheese
• Salt & freshly ground black pepper

Preheat oven to 425F.

Slice the avocado in half and remove the pit.  Scoop out enough flesh of the avocado to make room for the egg.  Lightly season the remaining avocado flesh with salt.  Crack one egg into each half of the avocado and season with salt and freshly ground black pepper.

Bake until egg is set, 15 minutes.  Sprinkle with cheese and continue to bake until cheese melts, 1-2 minutes.

Serve with hot sauce.

Enjoy!