Dinner

Here's what we had for dinner tonight. I think it's so good. The recipe is from Light and Tasty (my favorite magazine). Lest you think I'm a gourmet cook and superwoman...this is the about the only thing I got done today.

Broccoli-Ham Cheese Pie

12 sheets phyllo dough (14 inches x 9 inches)
Refrigerated butter-flavored spray
1 package (16 ounces) frozen broccoli cuts, thawed and patted dry
1 cup cubed fully cooked lean ham
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 small onion, chopped
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup egg substitute
1 cup fat-free evaporated milk
2 tablespoons grated Parmesan cheese

Spritz one sheet of phyllo dough with butter-flavored spray. Place in a 9-in. pie plate coated with nonstick cooking spray; allow one end of dough to overhang edge of plate by 3-4 in. (Until ready to use, keep phyllo dough covered with plastic wrap and a damp towel to prevent drying out.) Repeat with remaining phyllo, overlapping the sheets (staggering the points around the plate) and spritzing with butter-flavored spray between each layer.

In a bowl, combine the broccoli, ham, cheese, onion, parsley, garlic, thyme, salt and pepper; spoon into crust. Combine egg substitute and milk; pour over broccoli mixture. Fold edges of dough over filling toward center of pie plate. Spritz edges with butter-flavored spray.

Cover edge of crust with foil. Bake at 375° for 40 minutes. Remove foil. Sprinkle with Parmesan cheese. Bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.

We had it with cheese muffins and orange julius. I'll add those recipes when I get a chance. (I don't do everything they say with the phyllo dough. I just flop down about 8 sheets and just spray it with non-stick spray since I'm usually in a hurry.

Hey, Anna, can I get your salsa recipe?? It sounds delicious. (smile)