Turkey Breakfast Sausage

From: Judith Lavelle

1 LB. ground turkey

1 TB parsley flakes

½  t salt

½  t marjoram leaves

¼  t sage

¼  nutmeg

¼  pepper

2 TB skim milk

In medium bowl, combine all ingredients; blend well. Form into 8 patties. In large skillet over medium high heat, brown patties well on both sides or until no longer pink.

Tortilla Pizza

From: Neil Simon

Place Tortilla on a lightly oiled baking sheet

Top it anyway you like it (remember your stage of recovery)

Bake at 375 for 8-10 minutes until tortilla is crisp and toppings are bubbly

Recommend: light layer of tomato sauce, light layer low-skim mozzarella, garlic powder and pepper to taste.  Could also do breakfast with eggs and salsa.  I prefer the Mission Carb Balance tortillas.

Author notes: "One of my creations was topped with pesto sauce, ricotta cheese, sauteed spinach and garlic, sliced tomato, smoked mozzarella, and parmesan. The other with pesto sauce, provolone cheese, parmesan, sliced tomato, and Italian seasoning.

This would be a great way to use up leftovers... grilled chicken, steak, shrimp. The combinations are endless. I used pesto sauce but you could use alfredo sauce, tomato sauce, bbq sauce, hot sauce, salsa. I'm planning on making a Chicken Carbonara tortilla pizza next time I have some leftover grilled chicken. Mmmm with a little alfredo sauce, parmesan, crumbled bacon, and mushrooms. Yummy."

Quiche Again!

From:  Jim Cooke

Preheat oven 350 – 360 degrees

1 package of frozen 2 deep dish pie crusts

Mix together in bowl

6-8 eggs, beat a little

1 (2 cup) pkg. shredded mozzarella cheese

1 (2 cup) pkg shredded cheddar cheese or any other kind you like

1 can cream of mushroom soup (celery works also)

1 12 oz pkg cubed low salt ham, crab, sausage or chicken (all meats should be cooked)

1 sm. pkg of frozen broccoli, chopped spinach, mixed veggies or any kind of veggie you like.  If veggies are frozen, cook until almost done before adding to quiche mixture.  Drain all the water.  Note that any ingredient with moisture will make the quiche soupy.  When I use green chili, I use a slotted spoon to squeeze all the juice out.

Pour mixture into the pie crusts and put in oven on a cookie sheet.

Bake for 45 – 60 minutes until golden brown and firm.  Enjoy!

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