Turkey and Smoked Gouda Quiche

If you can't find smoked Gouda, try using another smoked cheese in its place. Cheddar is another option for this rich-tasting quiche.

• 1 (8 oz.) can refrigerated crescent dinner rolls
• 2 tsp. honey mustard
• 1/2 c. skim milk
• 2 eggs, well beaten
• 1/2 tsp. garlic salt
• 1/2 tsp. black pepper
• 1/4 tsp. dried basil
• 1/4 tsp. dried oregano
• 1 c. cubed roasted turkey
• 1 c. shredded smoked gouda

Preheat the oven to 375 degrees. Separate the crescent dough into 8 triangles. Place in an ungreased 11-inch quiche pan; press the dough over the bottom and up the sides to form a crust. Press the surface firmly to seal the perforations. Spread the crust evenly with the honey mustard.

Combine the remaining ingredients in a large bowl; mix to coat. Pour filling into crust and bake for 20 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before serving.

• Makes: 6 servings
• Preparation Time: 30 minutes

This turkey spread can be used to make great sandwiches or spread on crackers for a quick snack.

• 1 c. cubed roasted turkey
• 3 T. diced roasted red peppers
• 1 tsp. dried crushed red pepper
• 3 T. diced onion
• 1 c. no fat mayonnaise
• 1/4 c. no fat cream cheese
• salt and pepper to taste

Combine all ingredients in a food processor or blender. Process until smooth and evenly mixed. Chill for at least one hour to allow flavors to blend.

• Makes: 2.5 cups of spread
• Preparation Time: 5 minutes plus chilling time

Baked Chicken Parmesan

Preheat oven to 400. Lightly grease a 9x15 baking dish. In a shallow bowl, combine butter with the mustard. In another shallow bowl, blend together breadcrumbs, cheese, parsley and basil. Dip chicken pieces first into the mustard mixture, and then coat with the bread crumb mixture. Place skin side up in the baking dish. Bake, uncovered, for 45 minutes.

Chicken & Broccoli Au Gratin

• 1 chicken (cooked and cubed)
• 1/4 cup margarine
• 1/4 cup onion (chopped)
• 1/4 cup flour
• 1 package broccoli spears (cooked, drain, frozen)
• 1 cup cheese (shredded)
• 1 can mushrooms
• 1 t salt 1 t pepper
• 1 large can evaporated milk

Saute onion in margarine; stir in flour, salt and pepper. Drain mushrooms, reserving liquid; add water to make 1/2 cup liquid.
Gradually stir into flour mixture in skillet.
Blend in milk until smooth. Add mushrooms.
Cook and stir over medium heat until sauce begins to thicken.
Arrange a layer of chicken with the broccoli spears on top in a 9x13 baking dish.
Pour sauce over chicken and broccoli...Top with cheese...Bake at 375 degrees for 20 minutes...Let sit 15 minutes before serving.