Dinner tonight will be Tuna-broccoli quiche & a spinach salad with raspberry viniagrette. Dessert will be fresh red grapes.

TUNA-BROCCOLI QUICHE
Serves 12

1 unbaked 9-inch deep-dish pie crust
1-1/2 cups skim milk, at room temperature
3 eggs, at room temperature
1/3 cup chopped green onions
1 tablespoon chopped drained pimiento
1 teaspoon dried basil
1/2 teaspoon salt
6 ounces water-packed tuna, drained and flaked
1/2 cup (2 ounces) shredded low-fat Cheddar cheese
8 4-inch broccoli spears

Preheat oven to 450 degrees. Bake pie crust 5 minutes; cool.

Reduce oven temperature to 325 degrees. In a large bowl, whisk together milk and eggs. Stir in onions, pimiento, basil, and salt. Gently stir in tuna and cheese. Pour into crust; bake 30 minutes.

Meanwhile, steam broccoli spears over simmering water 5 minutes. Drain; set aside. Arrange broccoli over baked quiche. Bake 25 to 35 minutes more, until a knife inserted 2 inches from center comes out clean. Let stand 5 minutes.

Per serving: 133 calories, 6 grams fat, 60 milligrams cholesterol, 11 grams carbohydrates, 2 grams fiber, 10 grams protein, 305 milligrams sodium.