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Italian Spaghetti Squash Quiche

Last night I decided I wanted to make something a little different for dinner. I hadn’t made a Quiche in a while so I thought about doing that. I also had a nice spaghetti squash sitting on my counter and wanted to use it soon. Good thing I decided on the spaghetti squash! When I cut it open a few seeds inside had sprouted! And we’re talking a good 3-4 inches! Crazy! But I also decided to make a Quiche. I combined the two. I just threw stuff together that I had in the refrigerator and voilà! A new delicious taste for dinner! (Or breakfast the next day!)
 I only used half of the squash and it was plenty. And to make it all worth while, ¼ of the Quiche is only 272 calories! Bonus!
 This recipe will make about 8 pieces We usually each have ¼ of the Quiche as a serving though. Oh and did I mention, it’s crustless!

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Ingredients:
½ of a spaghetti squash cooked and scraped out into a bowl. (Cook any way you are used to. I microwave it, cut side down in a shallow casserole with some water for about 10-15 minutes until soft)
1 cup fat-free half-and-half
3 eggs (You can use egg beaters if you want), beaten
1 cup shredded low-fat part-skim mozzarella cheese
1 chicken sausage (any kind you like is fine. I used a Casual Gourmet tomato and mozzarella one), cut into small pieces
2-3 fresh basil leaves, minced
½ teaspoon fennel seed
1 head roasted garlic, chopped (I had it in the fridge, garlic powder will be good too if you want)
Salt & pepper to taste
Directions:
1. Mix all ingredients in a large bowl
 2. Pour ingredients into a casserole dish or any type of baking dish you have. An actual Quiche pan may be too small. Spray the pan with cooking spray.
3. Bake at 375 for about 45 minutes. Let sit about 10 minutes when done. It will rest this way.

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Baked Chicken Salad Egg Rolls!

This recipe I just came up with tonight. Remember I’m obsessed with wonton wrappers and these are the big ones, the egg roll wrappers. Well I decided to make use of the leftover chicken breast I had in the fridge and came up with these gems. So easy to make. Baked not fried.

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The ingredients included: 1 chicken breast that had been roasted on the bone, removed and chopped up. About 2 cups chopped chicken. Julienned carrots, chopped celery (1 stem), 1 tablespoon minced red onion, garlic powder to taste, ¾ cup light sour cream and 2 blue cheese Laughing Cow wedges (softened). Also added about 3 ounces shredded sharp cheddar cheese to the mixture.

Mix all together. The recipe made 10 egg rolls. I buy the egg roll wrappers in the produce department of my supermarket. Walmart also sells them in their produce department. Look in the Asian food section. I laid a few carrots sliver in the center and then put about ½ cup of the chicken salad on top. Wet the edges of the wrapper and fold sides over, then bring bottom over the top and roll. Seal the edges with a bit of water.

I sprayed them with cooking spray and placed on a baking sheet. Baked for about 20-30 minutes at 400º, turning after 10 minutes till golden brown! That’s it!!

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The sauce I served with it was just light sour cream and Tabasco Buffalo sauce and a teaspoon of agave for sweetness.  Everything was delicious. I thought there would be leftovers. Nope! All gone!

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