Broccoli and Cheddar Quiche

6 oz pie crust, 9-inch, refrigerated 2 tsp olive oil 1/2 cup(s) red onion(s), chopped 1 1/4 cup(s) part-skim ricotta cheese 1 cup(s) low-fat shredded cheddar cheese 1 large egg(s) 2 large egg white(s) 1 Tbsp Dijon mustard 1 tsp dried oregano 1/2 tsp table salt, or more to taste 1/4 tsp black pepper, freshly ground, or more to taste 10 oz frozen chopped broccoli, thawed and well-drained 1 Tbsp grated Parmesan cheese Directions Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use. To make filling, heat oil in a small skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese. Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving. This is also a weight watchers recipe. Point value: 6 Serves: 8

Monterey Jack Turkey Burgers

3/4 pound ground turkey

1 T. reduced-sodium soy sauce

1 t. ketchup

1 tsp. minced fresh garlic

1/4 tsp. freshly ground pepper

1/3 cup shredded monterey jack cheese

4 strips turkey bacon

4 hamburger buns, split and toasted

1 tomato sliced

shredded lettuce

1. In a large bowl, combine the ground turkey, soy sauce, ketchup, garlic and pepper. Blend in the cheese, then form into 4 patties.

2. Heat grill or frying pan and spray with non-stick spray. Cook the burgers until done. When you turn the burgers, add the bacon to the pan/grill; cook until crisp, 3-4 minutes each side. Serve the burgers in the bun, with the bacon, lettuce and tomato.

Baked Turkey and Jack Cheese Chimichangas

2 spray(s) cooking spray
1/2 pound(s) uncooked ground turkey breast 16 oz. fat-free canned refried beans
1 3/4 cup salsa 4 1/2 oz. canned green chili peppers, mild drained and diced 1 tsp chili powder
3 Tbsp scallion(s), thinly sliced
1 cup(s) shredded reduced-fat Monterey Jack cheese
8 large burrito-size wheat flour tortilla's
1 cup(s) salsa
1/2 cup(s) fat-free sour cream
Directions Preheat oven to 350* F. Coat a large skillet with cooking spray. Coat a 13 x 9 x 2 inch dish with cooking spray. Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese. Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes. Assemble chimichangas by spooning about 1/2 cup of turkey mixture into each tortilla; fold in sides and roll up. Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream. This is a weight watchers recipe, so I thought that I would include the serving size and point value. Point value: 6 Serves: 8