Mini Vegetable Quiche

1/2 leek, finely sliced
1 tablespoon oil
5 eggs, beaten
1/2 cup reduced fat milk
1/2 cup milk
1/2 cup curd style cottage cheese
1 tablespoon parmesan cheese, finely grated
1/2 cup corn, canned, cream style
1 large zucchini , grated
2 mushrooms, finely diced
1 cup baby spinach
pepper

1. Pre heat oven to 350ºF
2. In a saucepan, fry the leek, mushroom, zucchini and spinach in oil until just softened. Set aside.
3. In a large mixing bowl combine eggs, cream, milk, cheese and corn. Season with pepper.
4. Add leek mixture to bowl and stir well.
5. Spoon the mixture into a greased-shallow patty tins (or use small muffin tray).
7. Place in the oven for 15-20 minutes or until golden brown and firm.
8. Allow to cool then remove from tray and serve.

Creamy Chicken and Wild Rice Soup

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream

In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a rue. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Salmon with Dill

• 1 pound salmon fillets or steaks
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon dried dill weed
• 2 tablespoons butter

Preheat oven to 400 degrees F (200 degrees C). Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish. Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

Penne Pasta with Tuna

1 small eggplant (1-1 1/4 lbs.)
8 oz. penne pasta
Spray olive oil
1 small red onion, finely chopped (1/2 cup)
4 medium tomatoes, seeded and chopped
1 can (6 oz.) water-packed solid tuna, drained well
2 Tbsp. chopped green olives
2 Tbsp. capers, rinsed, drained and coarsely chopped
2 Tbsp. chopped fresh basil
2 Tbsp. chopped flat-leaf parsley
Salt and freshly ground black pepper, to taste
1/4 cup toasted breadcrumbs (optional)

Preheat oven to 375 degrees. Cut eggplant vertically into 3/4-inch slices. Trim away peel and cut flesh into 3/4-inch cubes. Arrange eggplant in a single layer on a non-stick baking sheet. Coat pieces well with olive oil spray. Bake 15 minutes or until eggplant is soft but holds its shape, stirring once to turn cubes. Cook pasta in a large pot of water, simmering until just tender. heat oil in a large, nonstick skillet over medium heat. Add eggplant, onion and tomatoes. Stirring occasionally with a wooden spoon, cook until tomatoes soften, about 5 minutes. Add tuna, mixing pieces into the sauce. Add olives, capers, basil and parsley. Cook just until evenly heated through. Season to taste with salt and pepper. Drain cooked pasta, but leave some water still clinging to it. Immediately add it to the sauce. Stir to combine well. Serve immediately, if desired with a bowl of breadcrumbs to sprinkle over the pasta in place of cheese.