Pam Anderson’s crustless quiche w/ sausage & apple

Made this for dinner last night:

Very easy:

2 large eggs
1/2 cup liquid egg whites
5 oz evaporated milk (fat-free)
2 tsp Dijon mustard
Pepper
1/4 tsp sage

Whisk together in medium bowl.

Filling:
2 tsp vegetable oil
3 large chicken/turkey sausages, casings removed and crumbled
1 large Granny Smith (or whatever) apple, cored and cut into medium dice

Heat oil in large skillet over medium-high heat. Add sausages and cook until no longer pink. Add apples and saute until golden brown, a few minutes.

Pour mixture and filling into pie plate sprayed with Pam. Top with grated cheddar cheese (about 3/4 cup). Cook at 400 for 25-30 minutes until set.

Let stand for 5 minutes. Cut into 4 wedges and serve with salad.

Slightly adapted from Pam Anderson’s (no, not the Baywatch one) The Perfect Recipe for Losing Weight and Eating Great.

Love all her cookbooks.

I can’t decide what to make for dinner

But it’s between lots of things with carbs, when I’ve told myself it should just be protein and veggies for a few weeks. I have no resolve.

Butternut squash, mushroom & spinach risotto

Trying to replicate the risotto I had on Thursday night @ Tundra with Sharon & Julie (it was DIVINE):

http://www.aminglingoftastes.com/2008/01/roasted-butternut-squash-risotto-with.html

Pros: have all the ingredients; Cons: Hubby will frown at the shrooms; and risotto is a pain in the ass to make, right? Meditative stirring, my ass. (Hence, slow cooker cashew chicken as an option)

Chicken, sausage, peppers and potatoes (watch the video):

http://allrecipes.com/recipe/255936/chicken-sausage-peppers-and-potatoes/

Never tried – the carmelization intrigues me. And very positive reviews, including one that says to throw in some carrots and a WHOLE HEAD OF GARLIC.  Who doesn’t love roasted garlic?

But one of the reviews said 450F is waaay too hot and it just burns. So I’m a bit unsure about this.

Five-spice pork

http://www.finecooking.com/recipe/chinese-egg-noodles-with-five-spice-pork

Was a staple a couple winters ago and then I kinda forgot about it. I omit the peanuts and the bacon (it’s salty enough); and I usually serve over rice instead, with steamed snow peas.

Slow cooker cashew chicken

https://therecipecritic.com/2012/07/slow-cooker-cashew-chicken/

Which I’ve made a couple times this Fall already because, damn, it’s delicious and oh so easy. Overkill? Is it possible to eat TOO much cashew chicken. I don’t think so.