b'Preparation:Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray. Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover, and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, nutmeg, ginger, and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture into the prepared baking dish. Mix the brown sugar, pecans, and the remaining 1/2 teaspoon of cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes. Serves: 8CRUSTLESS QUICHEIngredients:1 Tbsp. olive oil 1 medium yellow onion, diced 2 cups chopped mushrooms (any kind) 11/2 cups chopped broccoli, broccoli slaw, or shaved Brussels sprouts 1 medium bell pepper (any color) 5 large eggs 1 cup grated fat-free or reduced-fat cheddar cheese or cheese blend 1 (3.5-oz) container of reduced-fat feta cheese (such as Athenos) 1 Tbsp Mrs. Dash Southwest Chipotle Seasoning Blend 1/2 tsp salt 1/4 tsp black pepper 3 cups spinach (1 giant handful) olive oil cooking spray 2 Tbsp breadcrumbs (gluten-free if desired)Preparation:Preheat oven to 350F. In a large skillet, heat olive oil over medium. Add yellow onion, diced; cook 35 minutes, stirring occasionally, until translucent. Add chopped mushrooms (any kind); chopped broccoli, broccoli slaw, or shaved Brussels sprouts; and bell pepper (any color), diced. Cook for 710 minutes, stirring often, or until tender. Meanwhile, place 3 large egg whites and 2 large eggs in a large bowl; whisk until fully combined. Stir in grated fat-free or reduced-fat cheddar cheese or cheese blend of your choice and a container of reduced-fat feta cheese crumbled. When vegetables are ready, season with Mrs. Dash Southwest Chipotle Seasoning Blend, salt, and black pepper. Add spinach and stir for 12 minutes, until wilted. Remove from heat; set aside.Spray a 9-inch glass pie dish with olive oil cooking spray. Shake breadcrumbs (gluten-free, if desired) over the bottom; shake and swirl the dish until crumbs cover bottom evenly. Stir cooled vegetables into egg mixture; pour into prepared dish. Bake for 2530 minutes, until set in the center. Serve warm or at room temperature.HEALTHY PUMPKIN CHOCOLATE PUDDINGIngredients:1/4 cup chocolate protein powder 2 Tbsp. unsweetened cocoa powder 1/4 cup unsweetened vanilla almond milk 1 (15-oz.) can of pumpkin puree 2 Tbsp. pure maple syrup 1/2 tsp. vanilla extract 1/4 tsp. ground cinnamonPreparation:Whisk together protein powder and cocoa in a medium bowl. Add almond milk and whisk until blended. Add pumpkin puree and whisk until smooth. Whisk in syrup, vanilla, and cinnamon until blended. Spoon into serving dishes. Serve immediately or cover and chill for up to 1 day.BUTTERMILK BISCUITS AND CHOCOLATE GRAVYIngredients:1/2 cup each, all-purpose flour and unsweetened cocoa 2 cups unsweetened vanilla almond milk 1/4 cup maple syrup southernbite.com 1/2 tsp. vanilla extract Buttermilk biscuits, warmedPreparation:Whisk together the first 4 ingredients in a medium saucepan. Bring to a boil over medium heat, whisking constantly. Boil, stirring often, for 6 to 8 minutes or until thickened and bubbly. Stir in vanilla. Tear biscuits into bite-size pieces divided evenly between serving bowls. Spoon gravy over biscuits. Serve immediately. Makes 2 servings.ARIZONAREALCOUNTRY.COMArizonaRealCountry.com November 2022 41'