Low Carb Deep-Dish Pizza Quiche

4 oz. cream cheese, at room temperature
4 large eggs
1/3 cup whipping cream
1/4 cup freshly grated Parmesan cheese
1 tablespoon minced fresh chives
1/2 teaspoon minced garlic
1/2 teaspoon dried oregano
1 cup shredded Asiago cheese
2 cups shredded mozzarella cheese
1/2 cup tomato sauce
2 cups sliced mushrooms, sautéed
2 Italian sausages, casing removed, crumbled, and cooked

Preheat the oven to 350°F (175°C). Butter a 13 x 9-inch baking dish.
In a food processor, blend together the cream cheese and eggs until smooth. Add the cream, Parmesan, chives, garlic, and oregano. Blend until smooth.
Scatter the Asiago and 1 cup of the mozzarella in the prepared baking dish. Pour the egg mixture over the cheese. Bake for 30 minutes.
Spread with the tomato sauce. Scatter the mushrooms and sausage over the top. Cover with the remaining 1 cup mozzarella.
Turn on the broiler and broil about 6 inches from the heat until brown and bubbly. Let sit for 5 minutes or so before cutting.

My friend made this for an Enrichment night. It was the biggest hit... we all devoured it!!!

Chicken Parmesan with Pasta

Chicken Parmesan with Pasta

3 c. pasta
10 Ritz crackers, crushed (about ½ c crumbs)
3 Tbsp grated Parmesan
1 tsp dried oregano leaves
1 egg white
1 lb. chicken breasts ( I used 4 tenders and pounded them flat)
2 c tomato-basil (any flavor) spaghetti sauce, divided
1 c shredded mozzarella

Cook pasta. Combine cracker crumbs, Parmesan and oregano in pie plate. Whisk egg white in a second pie plate. Dip chicken in egg, then in crumb mixture.

Spray skillet. On medium heat cook chicken 5 minutes each side. Spoon 1 cup of spaghetti sauce over chicken; top with mozzarella cheese. Cover skillet. Reduce heat to low; simmer 3 minutes until cheese is melted.

Drain pasta. Add remaining sauce. Serve chicken over pasta.