Crisp Cucumber Salsa

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately.

Recipe from My Fridge Food.

Bacon and Swiss Quiche

Found these recently and tried it out. It was great! I really love quiche, so this was a nice version that was a bit healthier.

I didn't ahve any phyllo that would have thawed in time, so I used a pre-made pie crust instead. It was a bit more calories, but not too bad. The original recipe can be seen on WeightWatchers.com.

Ingredients
2 sheet(s) phyllo dough, cut into three strips each  
3 large eggs
1/4 cup regular egg substitute
1 cup(s) fat free half and half
2 Tbsp all purpose flour
1/4 tsp table salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1/2 cup(s) (shredded) low-fat hard cheese, Swiss, grated
4 oz cooked crisp turkey bacon, diced 


Directions
Preheat oven to 350ºF. Coat a 9-inch pie plate with cooking spray.

Lay phyllo dough in pie plate, one piece at a time, coating each layer with cooking spray — dough should cover bottom and sides of dish. Fold in any overhanging corners.

Whisk together eggs, egg substitute, milk, flour, salt, pepper and nutmeg.

Sprinkle cheese and bacon over phyllo dough. Pour in egg mixture and place quiche on a baking sheet. Bake until firm, about 30 to 35 minutes. Let cool at least 5 minutes before cutting into 8 wedges.