the quiche i made for sweetie for lunches ended up being a dinner & a few lunches for us. it was a great way to use up leftover veggies & cheese. i had feta, spinach & mushrooms in the fridge. i did want to use a lower cal recipe, as the quiche recipe i used to make had cream, numerous eggs & a ton of cheese. i pulled this recipe to use as a guide to making a quiche with an egg substitute and we both really enjoyed how light and flavorful it was. next time i will try it with the phyllo dough, but the pie crusts were on sale and i couldn't resist this time saver. i did use whole wheat flour in the egg mixture, that counts for something... :)
tonight is sesame shrimp salad cups...sweetie's favorite new recipe, since this new phase has begun. i have actually made this a couple of times so far and it's always been a hit. i revamp this to use bibb lettuce as cups and add some chopped snap peas. i do not use watercress or the napa cabbage...until tonight. i did buy some napa cabbage for the veggie mixture in the bibb lettuce cups. i serve 3-4 cups, depending on size of leaves & i put 3 shrimp on each cup and voila! the cilantro/mint/lime juice/chili paste combo is such an amazing flavor..we love this dish and it's a favorite, sweetie would eat this once a week if i made it.
time saver hint...when the med raw shrimp, already butterflied/deveined are on sale...ask the fish monger for a 2 lb bag and keep it in the freezer. shrimp can be defrosted in minutes and can be added to salads, shrimp tacos or for a quick shrimp cocktail. making homemade cocktail sauce is a breeze...ketchup, prepared horseradish & lemon juice...mix ratio to your liking (we like more kick w/the horseradish!)
i hope you have a wonder Thanksgiving weekend - eat well!
yum yum
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