Greens and Rice Gratin

Good hot or cold

1 generous bunch beet greens, stemmed, washed and finely chopped (can substitute other greens: kale, spinach, or collard greens, spinach, Swiss chard) 2 T extra virgin olive oil 1 medium onion, chopped 2 large garlic cloves, minced Salt to taste 1 t fresh thyme leaves or 1/2 t dried thyme 3 eggs 1/2 cup low-fat milk Freshly ground pepper 1C cooked brown rice, Arborio rice or Calrose rice 2-3 ounces Gruyre cheese, grated (1/2cup, tightly packed) 2 tablespoons freshly grated Parmesan - C bread crumbs (optional

1) Preheat the oven to 375 degrees. Oil a 2- quart gratin dish with olive oil. 2) Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about 30 seconds. 3) Add the chopped greens and thyme, mix and saut till greens are quite tender. You may need to add a bit more olive oil or cooking spray or water to help greens steam and prevent sticking. Season to taste with salt and pepper. Remove from the heat. 4) In a large bowl, beat together the eggs and milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the greens mixture, the rice and the gruyere cheese and mix together well. Scrape into the oiled baking dish. Mix together the bread crumbs and parmesan cheese and sprinkle the bread crumbs over the top. Drizzle on the remaining tablespoon of oil.

5) Bake 35 to 40 minutes, until sizzling and lightly browned on the top and sides. Remove from the heat and allow to sit for at least 10 minutes before serving. Nutrition Facts Serving size 1/6 Servings per recipe Amount per Serving: Calories 240 Total Fat 13 g Saturated Fat 4.7g Monounsaturated Fat 6.4g Polyunsaturated Fat 1.5g Trans fats 0 g Cholesterol 111mg Sodium 270mg Total Carbohydrate 20 g Dietary Fiber 2g Sugars 3g Protein 12g Nutrient Highlights: fiber, carotenoids, potassium

Sweet Potato Quesadillas

1) Saut the onions and garlic in the oil until the onions are translucent. 2) Add the grated sweet potatoes, water, oregano, chili powder, cumin, and cayenne and cook, covered, for about 10 minutes, stirring frequently to prevent sticking. (water can also be added if needed to prevent sticking). 3) When sweet potato is tender add salt and pepper to taste and remove filling from heat. 4) Lay quesadilla in a dry pan or on a griddle. 5) Add a small amount (1/2 oz) of grated cheese to of the quesadilla. 6) Add about 1/3 C of the sweet potato onion mixture to of the quesadilla (on top of the cheese). 7) Add a bit more grated cheese. 8) Fold the quesadilla and lightly brown each side. 9) Serve with salsa and low-fat sour cream. Nutrition Facts Serving size 1/8 (115g) without tortillas Servings per recipe Amount per Serving: Calories 170 Total Fat 10 g Saturated Fat 3.7g Monounsaturated Fat 5.1g Polyunsaturated Fat 0.7g Trans fats 0 g Cholesterol 15mg Sodium 130mg Total Carbohydrate 16 g Dietary Fiber 3g Sugars 4g Protein 5g Nutrient Highlights: fiber, carotenoids, potassium

2 C chopped onion 3 cloves garlic, minced or pressed 2-3 T olive oil 1 (15 oz) grated, peeled sweet potato (about 4 cups) 3 T water t dried oregano 1-3 t chili powder (to taste) 2 t cumin Generous pinch of cayenne Salt and pepper to taste 1 C grated sharp cheddar cheese or soy substitute (low-fat version optional) 8 tortillas Salsa Low-fat sour cream