Crustless Chicken/Turkey Quiche

My husband and I have a small cabin cruiser, called the Outrageous, which we use as a moveable cottage in the lakes near Ottawa.  We’ve been boating for 20 years and love to anchor or tie up somewhere and enjoy the sun, nature, wildlife, and living without a computer for a few days.

So, you’re asking, what does this have to do with refashioning food? 

Well, to make a long story short, the boat’s galley (kitchen) is the size and shape of a shower stall.  (In the photo, the 2nd porthole in the bow of the boat is the galley’s window.) In it is a scaled-down refrigerator, a microwave, and a cooktop with three burners, except that I can only use one burner at a time because our inboard generator can’t handle more.  Not surprisingly, I prepare as much food as I can at home beforehand, such as washing salad greens, making a quick bread, steaming broccoli, mixing up a batch of spaghetti sauce, and so on.

After a recent trip for which I had roasted a plump chicken, we came home with leftovers.  Needless to say, the allure of chicken had worn quite thin so I decided on a gustatorial disguise—a crustless quiche made with Swiss chard, mushrooms, and sheep romano cheese. Voilà!  The rich, dark taste of the vegetables and the sharpness of the cheese completely overpowered the white and dark chicken meat hidden within.  Oh, and it was delicious too!

Printer-friendly recipe

Makes 4 servings

Ingredients

    • 8 oz. cooked chicken or turkey
    • 1 bunch Swiss chard or spinach (I used Swiss chard and had 8 cups worth)
    • 1 cup water
    • ½ cup of chicken broth or 2 tbsp. chicken broth powder + ½ cup water
    • 2 tsp. garlic, minced
    • 1 small yellow onion, diced
    • 8 oz. of sliced mushrooms, any type
    • Spices of your choice (I used 2 tsp. of chopped fresh sage)
    • 1 cup liquid egg substitute (approx. 4 regular eggs)
    • ½ cup sheep romano cheese, grated
    • ¼ – ½ cup soy milk or other alternative milk, if necessary
    • Cooking spray

Directions

  1. Chop cooked chicken into small pieces and put in a large bowl.
  2. Prepare chard by soaking in cold water to clean and removing hard stems.  Drain and then cut in two steps: first lengthwise (creating ribbons); then crosswise, chopping coarsely.
  3. Put chard in a saucepan, add 1 cup of water, and cover.  Cook for about 10 minutes over medium heat until leaves are wilted.  Drain and press out additional water.
  4. In a non-stick frying pan, heat chicken broth until bubbling.  
  5. Sauté garlic, onions, mushrooms, and spices in broth until soft.
  6. In the bowl containing the chicken, add all other ingredients: drained chard, sautéd onion and mushroom mixture, egg substitute, and cheese.  (If your mixture seems too thick, you can add ½ cup of milk.)
  7. Spray 10″ x 10″ pan and pour mixture into it. (I wasn’t sure I could fit the mixture into a 10″ pie plate.)
  8. Bake in 350°F oven and cook for 40-45 minutes or until dish is set and edges are brown.

For Weight Watchers: One serving is 4 points on the Points plan and PointsPlus plans.  Note: If you want to add milk, the addition will not significantly affect the point count.

(Adapted from “Swiss Chard and Mushroom Squares” at Kalyn’s Kitchen blog.  Thank you, Kalyn!)

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Pumpkin-Romano Risotto

Elegant enough for a dinner party, this risotto is smooth and creamy, enriched by pumpkin and romano cheese, but made without the traditional oil, cream, and wine—all ingredients which move it way out of the dieter’s range.

Printer-friendly recipe

Makes 4 1-cup servings

 Ingredients

  • 5 cups chicken broth
  • 2 tbsp. chicken broth powder and ½ cup water
  • 2 onions, chopped
  • 1 tsp. minced garlic
  • 1 cup Arborio rice
  • 1¼ cups pumpkin purée, unsweetened
  • 6 tbsp. sheep romano cheese, grated
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • Artificial sugar and salt to taste
  • 

 Directions

  1. Bring chicken broth to a boil in a saucepan and then reduce heat, keeping it at a simmer.
  2. Using a large, non-stick pan, heat chicken broth powder–water mixture to a boil over medium-high heat.
  3. Add onions and garlic and cook until softened.
  4. Add rice and cook, stirring, until the outer shell is translucent, about 1 minute.
  5. Add 1½ cups of broth and stir until the liquid is absorbed.
  6. Continue to add broth ½ cup at a time, stirring each time until it is absorbed, until rice is just tender.  This should take about 20 minutes of steady stirring.  If you run out of broth, add warm water by ½ cups.
  7. Lower heat to medium.
  8. Mix in pumpkin purée, cheese, and spices.
  9. Taste and add artificial sugar and salt if necessary.
  10. 

For Weight Watchers: 4 points for a 1-cup serving on the Points plan and 5 points for a 1-cup serving on the PointsPlus plan.

(Adapted from “Pumpkin Risotta” in Best of Weight Watchers Magazine.)