Poblano Enchilada Quiche *

5 large eggs
1 cup heavy cream
Salt and freshly ground pepper
1 Tbsp EVOO
2 small poblano chile peppers, seeded and chopped
2 scallions, thinly sliced
1/2 cup shredded Mexican blend cheese
1 (10 oz) can red enchilada sauce
4 (6 inch) corn tortillas

Preheat oven to 400.  Whisk the eggs, heavy cream, 1/2 tsp salt and a few grinds of pepper in a large bowl.  Heat 1 Tbsp olive oil in a large skillet over high heat.  Add the poblano, season with 1/4 tsp salt and cook until charred in spots, 4-8 minutes.  Add charred poblanos, scallions and all but 2 Tbsp cheese to the eggs; stir to combine.  Pour the enchilada sauce into the skillet and heat until bubbling; remove from the heat.  Using tongs, dip whole tortillas, one at a time,  in the sauce until coated on both sides.  Place each tortilla in a 9 inch pie plate and place as a pie crust around the dish.  Reserve the remaining sauce.  Pour the egg mixture into the tortilla crust, sprinkle evenly with the reserved 2 Tbsp cheese and drizzle with 3 Tbsp of the remaining enchilada sauce.  Bake until golden, slightly puffed and set, about 25 minutes.

Serves 4

Eggplant Parmesan *

1 eggplant (1 pound), sliced
1/2 pound sliced fresh mushrooms
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 jar (24 oz) spaghetti sauce

Heat oven to 400.  Layer half each of the eggplant and mushrooms in a 13x9 pan sprayed with nonstick cooking spray.  Top with 1/3 of the parmesan and 1/3 of the mozzarella.  Repeat layers.  Top with spaghetti sauce; cover.  Bake 35 minutes.  Remove foil.  Sprinkle casserole with remaining cheeses.  Bake, uncovered, 5 minutes or until cheese is melted.

6 servings.

Avocado Veggie Sandwich *

1 avocado, cut in half and pit removed
4 Tbsp sunflower seeds
1/2 large cucumber, sliced
2 tomatoes, sliced
4 whole wheat sandwich thins
Salt and pepper, to taste

Remove the insides of the avocado from the shell.  Slice, then place 1/4 of the avocado slices on the bottom piece of a sandwich thin.  If you prefer, you can smash the avocado and spread on the sandwich thin instead.  Sprinkle the avocado with freshly ground black pepper, to taste.  Sprinkle with 1 Tbsp of the sunflower seeds, then top with 4 cucumber slices, and 3 tomato slices.  Place the top piece of the sandwich thin on the sandwich.  Repeat process for remaining 3 sandwiches.

Serves 4

Pina Colada Sorbet *

3 cups fresh or frozen pineapple chunks
1/2 cup canned unsweetened light coconut milk
1/2 cup ice
2 individual size packages of sugar substitute

If using fresh pineapple, freeze the chunks in an airtight container for 6 hours, no longer as the texture of the pineapple will change.  If using frozen pineapple, let thaw at room temperature for 15-30 minutes.  In a food processor, add the pineapple, coconut milk, ice and sugar substitute.  Puree until the ice has broken down and the mixture is smooth.  Transfer the smooth sorbet to an airtight container, cover, and freeze until hard enough to hold its shape, about 1 hour.

Serves 6

Berry Pops *

1 cup fresh raspberries
1/2 cup water
5 tsp granulated sugar substitute, divided
1 cup canned unsweetened light coconut milk
1/2 tsp vanilla
1 cup fresh blueberries
1/4 cup fat free plain greek yogurt

Combine the raspberries, water and 2 tsp of the sugar substitute in a food processor.  Pulse until smooth.  Evenly divide the mixture into 6 (4 oz) ice pop molds.  Freeze until almost firm, about 40 minutes.  In a separate bowl, whisk together 1 1/2 tsp of the sugar substitute, the coconut milk, and the vanilla.  Remove the molds from the freezer and evenly pour the coconut mixture on top of the raspberry.  Fill each mold 2/3 of the way.  Freeze until set but not firm, about 40 minutes.  Combine the blueberries, yogurt, and remaining 1 1/2 tsp of the sugar substitute in a food processor.  Pulse until smooth.  Evenly pour the blueberry mixture on top of the coconut mixture.  Insert the popsicle sticks.  Freeze until frozen, about 6 hours or overnight.

Serves 6

Rosemary Pork Chops with Spinach *

1 can butter beans, drained and rinsed
1 stalk celery, halved lengthwise and thinly sliced crosswise
1/2 small red onion, halved and thinly sliced
2 Tbsp red wine vinegar
Kosher salt and freshly ground pepper
5 oz fresh spinach
1 Tbsp olive oil
4 boneless center cut pork chops (3/4 to 1 inch thick, 6-8 oz each)
1 Tbsp fresh rosemary, chopped

Preheat oven to 375.  Combine beans, celery, red onion, vinegar, 1/4 tsp salt and a few grinds of pepper in bowl; set aside.  Season both sides of the pork chops with salt, pepper and chopped rosemary and place in greased dish.  Place in oven and cook for 30 minutes or until meat is done, juices run clear.  About 5 minutes prior to completion of cooking of the meat, warm olive oil in skillet.  Combine spinach and bean mixture in skillet and saute until warmed and spinach is slightly wilted.  Season spinach mixture with salt and pepper.

Serve pork chops over spinach mix.

Serves 4