Recipe(tried): Very Simple Dinner Tonight: Spinach and Bacon Quiche, Berry Simple Smoothie and Zucchini Bread (using Splenda)

Hey Y'All!

This morning DH and I went over to Lakeland to visit Kohl's and I found me some really great bargains...I found 4 beautiful sweaters at 80% off; I got each one for $8.64, now that's a bargain! They are the type of sweaters that Debra wears on Everybody Loves Raymond, not the heavy woolen types. They are very pretty and quite unique.

Then we went over to Books a Million and I found some great bargains in the $5.00 table. Afterwards, we came home and Mr. George came over to give us a price on the chair and ottoman that we are having re-upholstered. Off he went with both items and said he will return in 3 weeks.

I want to be able to cut the grass this afternoon since the weather is so nice and cool. So, dinner will be very simple and easy. I will be serving a Spinach and Bacon Quiche with green grapes and a nice wedge of cold Honeydew melon. A Berry Smoothie with a nice slice of Zucchini Bread will round out the meal.

Later on in the week I will post my Super Bowl menu for this coming Sunday...

Keep Warm and Cozy! Hugs, Gina

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SPINACH AND BACON QUICHE
Adapted from source: Paula Deen
Servings: 8

6 large eggs, beaten
1 1/2 cups heavy cream
1/4 tsp. fresh grated nutmeg (my addition)
salt and pepper to taste
1 cup chopped onion (my addition)
2 garlic cloves, minced (my addition)
2 cups chopped fresh baby spinach leaves, packed
1 lb. bacon, cooked, drained and crumbled
1 1/2 cups shredded Swiss Cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Preheat oven to 375 degrees.

Combine the eggs, cream, nutmeg, salt and pepper in a blender; set aside.

Saute the chopped onions and garlic until wilted; set aside.

Layer the spinach, bacon, sauteed onions and garlic and cheese in the bottom of the pie crust. Then pour the egg mixture on top.

Bake for 35-40 minutes until it is set. Cut into 8 wedges.

I like to serve each wedge on a plate with a few green grapes and a nice wedge of cold, sliced honeydew melon.

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BERRY SIMPLE SMOOTHIE
Source: Splenda Recipes
Makes: 3 servings

2 cups frozen unsweetened whole strawberries
1 cup plain fat-free yogurt
1/2 cup lite cranberry juice
1/4 cup SPLENDA No Calorie Sweetener, Granular

Combine frozen strawberries, yogurt, cranberry juice, and SPLENDA No Calorie Sweetener, Granular in a blender until smooth, stopping to scrape down sides.

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ZUCCHINI BREAD
Source: Splenda Recipes
Makes: 12 servings

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1 1/4 cups SPLENDA No Calorie Sweetener, Granular
1/3 cup canola oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup shredded zucchini squash
1/2 cup chopped walnuts

PReheat oven to 350 degrees F. Lightly spray an 8- x 4-inch loaf pan with vegetable cooking spray.

Combine flour, baking powder, soda, salt and cinnamon; set aside.

Beat eggs and SPLENDA No Calorie Sweetener, Granular on medium speed with an electric mixer for 5 minutes. Add oil, applesauce and vanilla; beat at medium speed 1 minute or until blended. Add flour mixture; beat at low speed just until blended. Stir in zucchini and walnuts. Spoon batter into prepared pan.

Bake 40 minutes or until cake tester inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool on a wire rack.