3 recipes, 2 yumtastic and 1 to tweak

First, the yummy egg white quiche. Its from Better Homes and Garden's Breast Cancer cookbook, I just substituted 1 cup of egg whites for the eggs.

1 pie crust (I used Pillsbury ready made, 100 cals per 0.125 crust)
1 cup egg white (or 4 eggs for full fat/cal version)
1.5 cups milk
.25 cup sliced green onion
.25 tsp salt (oops, I forgot this one. Still turned out though)
0.125 tsp black pepper
Dash ground nutmeg
1.5 cups low fat cheese (cheddar, jack, etc)
1 tbsp flour

As quoted from cookbook:

Prepare and roll out pastry for single-crust pie. Line a 9" pie plate with pastry. Trim; crimp edge as desired. Line un-pricked pastry with a double thickness of foil. Bake in 450* oven for 8 minutes. Remove foil. Bake for 4-5 minutes more or until pastry is set and dry (yeah I forgot this step too; the second baking that is) Remove from oven and reduce heat to 325*

Meanwhile, in a medium bowl stir together eggs, milk, green onion, salt, pepper, and nutmeg. In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.

Pour egg mixture into hot, baked pastry shell. Bake in the 325* oven for 40-45 minutes or until a knife inserted near center comes out clean. If necessary, cover edge of crust with foil prevent over-browning. Let stand 10 minutes before serving.

Adrienne's Cheesecake Bars (as copied from ASA)

1/2 cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal chocolate chip cookie mix
1 egg
2 packages (8 oz each) cream cheese, softened
1 cup sugar
2 eggs
1 teaspoon vanilla

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
In large bowl, cut butter into cookie mix using fork or pasty blender. Stir in 1 egg until mixture is crumbly. Gently spoon 3 cups crumb mixture into pan; press into bottom of pan. Bake 15 minutes.
In small bowl, beat cream cheese, sugar, 2 eggs and the vanilla with electric mixer on medium speed until smooth. Pour over cookie crust. Spoon remaining crumb mixture over cream cheese.
Bake 25 to 30 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.


(picture to follow)




Weight Watcher's Black Bean Mexican Style Casserole


This one came out a bit bland, and was really not a hit with my family. I topped it with sour cream and salsa, but it still needs (deserves) more of a kick.


Ingredients: 
1 spray olive oil cooking spray
2 lbs uncooked boneless, skinless chicken breast
30 oz canned black beans (rinsed and drained)
3 cups fat free sour cream
2 cups shredded reduced fat mexican style cheese, divided
8 oz chopped green chilies
2 tsp cumin seeds (I used ground cumin, was all I had)
0.5 tsp black pepper
12 medium corn tortillas, cut into 2 inch strips
1 cup salsa 




Preheat oven to 350*, coat a lasagna pan with cooking spray (13x9 pan works just fine)
Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10-15 minutes; drain. When chicken is cool enough to handle, cut into 1" pieces.
Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared pan, overlapping pieces to cover surgace. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.






***any tips to help this recipe out would be awesome!**