Broccoli Quiche

2 whole eggs
4 egg whites
1 cup half and half
1/2 cup chopped broccoli (if using frozen thaw and drain)
2 tablespoons minced onions
1 teaspoon olive oil
2 tablespoons grated Parmesan cheese
1 nine inch pie crust
sprinkle of fresh finely grated Parmesan cheese

Place oven race in the middle position.
Preheat the oven to 375°.
You can use homemade, frozen, or refrigerator pie crust.
Make sure your pie crust is room temperature, especially before you try to manipulate it into your pie pan if you are using a refrigerator one.
Prick the bottom of crust with a fork so you don't get air bubbles.
Bake it for 9 minutes till light gold in color.
In a pan, on medium heat, on the stove, heat up oil.
Cook onions till they are translucent, then let them cool.
While that cooks whisk eggs, half and half.
Then add broccoli, onions, grated cheese.
Remove crust and pour egg mixture to pie crust.
Sprinkle your fresh cheese on top.
Bake on middle rack for 40 to 50 min check center to see if eggs are done.
Remove to wire rack to cool about 10 to 15 minutes before serving.

Guiltless Cabbage Soup

1 head of cabbage
1  onion
1 lb carrots peeled
1/2 lb fresh green beans
1 sweet yellow pepper
6 cups vegetable broth
3-4 cloves garlic
1 tablespoon olive oil
Dash of paprika
Dash of ginger
Salt and pepper to taste

Chop cabbage, and green beans into bite size pieces.
Mince the onions, pepepr and garlic.
Chop the carrots into rounds and then cut them in half.
Over medium heat saute the onions and pepper, till the onions are transparent and the pepper is tender.
Add the carrots, green beans and 1 cup of the broth.
Place lid on and bring to a boil, let boil about 5 minutes.
Add the cabbage, paprika, ginger, and rest of the broth.
Lower the temperature and let simmer till cabbage is tender about 20 minutes.
Taste and add the salt and paper to your taste.

*This is a great soup for lunches. Scoop it into Ziploc bags and lay them flat in the freezer to freeze. Or if you are going to eat them right away just dish them up in mason jars so you can grab and go.

P.S. I would love to meet you on Facebook or on Twitter! 

Pumpkin Pie Seeds

2 cups pumpkin seeds
2 tablespoons melted butter
3 tablespoons dark brown sugar
2 teaspoons pumpkin pie spice
Parchment paper

Preheat oven to 350°.
Take your clean pumpkin seed and mix them with butter, sugar and spices.
Place parchment paper on baking sheet.
Spread your pumpkin seeds on a baking sheet in a single layer over your parchment paper.
Bake for 30 min until the seeds are browned around the edges.
Let cool before serving.

I warn you they can become very addictive.

P.S. I would love to meet you on Facebook or on Twitter!