Cooking Light is somewhat of a challenge for me. I have not done it often over the years and my dear hubs does not need to eat light food. Tall and slim that would be a good description of the man. He can eat anything and quite a bit of it. The man could eat pizza every day and be very happy. I like to cook and bake so dieting is so not easy for me. This week I have gotten a bit weary of salads and light Progresso soups so I got out this huge cookbook that hubs bought as a gift for me years ago. Humm, was that a hint? Sure took me a long time to take it if it was. Here is the book. Do not know if it is still in print or not.
And this is what I picked to try this week along with the recipe.
1 unbaked 9 inch deep dish pastry shell
1 1/2 cups low-fat milk
3 extra large eggs (from our hen house of coarse)
1/3 cup chopped green onions
1 tablespoon chopped drained pimiento (I forgot to pick them up at the store)
1 teaspoon dried basil leaves, crushed
1/2 teaspoon salt
1 can (6 1/8 ounces) Tuna, drained and flaked
1/2 cup (2 ounces) shredded low-fat Cheddar cheese
8 spears (4 inches each) broccoli
Preheat oven to 450 degrees F. Bake pastry shell for 5 minutes; remove to rack to cool. Reduce oven temperature to 325 degrees F. For filling, in large bowl whisk together milk and eggs. Stir in onions, pimiento, basil and salt. Fold in tuna and cheese. Pour into prebaked pastry shell. Bake at 325 degree F. for 30 minutes.
Meanwhile, in a saucepan steam broccoli spears over simmering water for 5 minutes. Drain: set aside. After 30 minutes baking time, arrange broccoli spears, spoke-fashion, over quiche. Bake 25 to 35 minutes more or until a knife inserted 2 inches from center comes out clean. Let stand for 5 minutes. Cut into 8 wedges, centering a broccoli spear in each wedge.
10 g Fat
Tomorrow is weight in day for me. I'll let you know how I did this week when I post tomorrow. Good night friends! Blessings!