Hashbrown Quiche
3 c refrigerated hash brown potatoes
1/2 c chopped onion
2 tsp margarine
2 oz lean Canadian bacon, diced
2 eggs
3 egg whites
1 c Mayfield skim milk
1/2 tsp salt
1/2 tsp black pepper
1/2 (10 oz) package frozen chopped spinach, thawed and squeezed dry
3/4 c shredded reduced-fat Cheddar cheese
3/4 c shredded reduced-fat Swiss cheese
 

Sauté potatoes and onion in margarine in a nonstick skillet until potatoes turn golden brown. Pat hash browns into a greased 9-inch pie pan to form a crust. Add Canadian bacon to skillet and sauté briefly; set aside. Beat eggs and egg whites with milk, salt and pepper in a mixing bowl. Add sautéed bacon, spinach and cheeses. Mix well and pour over hash browns in pie pan. Bake at 375 degrees for 45 minutes or until center is set. Let stand 10 minutes before serving.
Yield: 6 servings

Exchanges and Nutritional Analysis:
Exchanges: 1 dairy, 1/2
bread/grain, 1 meat
Calcium (mg): 368
Calories: 239
% calories from carbohydrate: 35
% calories from protein: 30
% calories from fat: 35
Fiber (g): 2


Stuffed Chicken Popovers
POPOVERS
1 egg
2 egg whites
1 cup Mayfield skim milk
1 cup all-purpose flour
½ teaspoon salt
 

FILLING
1 tablespoon all-purpose flour
½ cup skim milk
1 cup shredded reduced-fat cheddar cheese
½ cup shredded American cheese
2 cups fresh broccoli florets
1 pound chicken breast tenders, each cut in half lengthwise
¼ teaspoon garlic salt or seasoned salt
 

Makes: 6 servings

Lightly beat egg and egg whites in a medium bowl.  Mix in Mayfield skim milk.  Add flour and salt and mix just until batter is smooth.  Divide batter among 6 regular size muffin cups, being careful to not overfill cups.  Bake at 450 degrees for 20 minutes.  Decrease oven temperature to 350 degrees and bake 15 minutes longer or until browned.  Meanwhile, prepare filling.  Whisk flour and milk together in a saucepan until smooth.  Cook over medium heat until mixture thickens.  Add cheeses and stir until melted and smooth.  Cook broccoli with a small amount of water in the microwave on high power for 2 minutes or until tender.  Drain and add broccoli to cheese sauce.  Cover to keep warm.  Season chicken breast tenders with garlic salt and sauté in a non-stick skillet until done.  Immediately after done baking, remove popovers from oven and place on individual serving plates.  Break into top of popovers.  Stuff chicken into popovers.  Top with broccoli cheese sauce.