Savory Artichoke Feta Quiche
3 extra large eggs
1 cup 2% milk
1⁄2 can (14 oz) artichoke hearts, drained and roughly chopped
1⁄4 cup crumbled feta cheese
2 Tbsp chopped sun-dried tomatoes (Unless you buy your sun-dried tomatoes packed in oil, you'll need to soften them in hot water for 10 minutes before cooking.)
2 links cooked turkey or chicken sausage
3⁄4 tsp kosher salt
Cracked pepper to taste
1 frozen pie crust
1. Preheat the oven to 350°F.
2. Whisk the eggs until frothy, then stir in the milk, artichoke hearts, feta, tomatoes, sausage, salt, and pepper.
3. Pour into the crust.
4. Place in the oven and bake for 45 minutes or until the eggs are completely set (a toothpick inserted into the middle will come out clean) and the top is lightly golden brown.
5. Cool for at least 5 minutes before slicing and serving.
Chopped Salad with Chicken & Avocado-Buttermilk Dressing
1 cup buttermilk
½ ripe avocado
3 tablespoons chopped fresh herbs, such as tarragon, mint and/or parsley
1 tablespoon rice vinegar
¾ teaspoon salt
½ teaspoon ground pepper
4 cups chopped kale
2 cups shredded red cabbage
2 cups broccoli florets, finely chopped
2 cups shredded cooked chicken
1 cup shredded carrots
½ cup finely chopped red onion
½ cup toasted sliced almonds
⅓ cup dried cherries or cranberries
Step 1Combine buttermilk, avocado, herbs, vinegar, salt and pepper in a blender; process until smooth.
Step 2Combine kale, cabbage, broccoli, chicken, carrots, onion, almonds and cherries (or cranberries) in a large bowl; toss to combine. Add the dressing and toss again.
2 cups shredded green cabbage
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
⅛ teaspoon salt
½ avocado, mashed
1 jalapeño-Cheddar bagel, halved and toasted
1 cup rinsed no-salt-added canned black beans, heated
Toss cabbage, cilantro, lime juice and salt in a medium bowl. Spread avocado on the top of each bagel half. Top each with 1/2 cup beans and half the slaw.