Boli!!!!

Ok… I’m done work early, and have 1 and 1/2 heads of cauliflower in the fridge…. Game on!

Low Carb Boli

makes 1 large boli, 6 slices

Crust

  • 1 medium cauliflower, to make 6 cups riced WP_008685
  • cheese cloth
  • 1/2 cup liquid egg substitute
  • 2 Tbsp reduced fat grated Parmesan cheese
  • 1/3 cup shredded fat free cheddar and/or mozzarella
  • salt, pepper, and Italian seasoning, to taste

Filling

  • 6 Tbsp pasta sauce of choice
  • whatever the heck you want
  • 1/4 cup shredded fat free cheddar and/or mozzarella (more if you’d like)

Topping

  • 1 Tbsp reduced fat grated Parmesan cheese
  • 1/2 Tbsp garlic powder

Preheat the oven to 450 F.

Cut your cauliflower into pieces and place in you food processor. Process until the cauliflower is riced. Measure out 6 cups of the riced cauliflower and transfer to a bowl. Microwave for 8 min.

While awaiting the microwave, combine the liquid egg substitute, with shredded and grated cheese, along with seasoning. Toss it with a fork and set aside.

Carefully transfer the steamed cauliflower to the cheese cloth and remove as much liquid as you can. Don’t sweat it, if there is still some WP_008682liquid in the riced cauliflower, just don’t burn yourself trying to get it all out!

Transfer the strained, riced cauliflower to the bowl of egg, cheese, and seasoning. Use a fork to blend and flush ingredients together.

Spray a parchment paper-lined baking sheet with non stick spray, and dump you dough in the center. Using to hands, spread the dough to  the sides and approximately 13-14 in long. Bake for 13 minutes.

While this is baking, figure out what you want to add. I highly recommend using this time to cook down and vegetables, and cook out some grease from meats. Its pretty simple. Throw all your goods in a pan, cover with a lid, and cook over medium.

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Once your timer sounds, remove it from the oven. Drain the filling goods of any liquid or juices, and transfer to the center of the dough, distributing it evenly from top to bottom. Top 3/4 of the dough with sauce, followed by cheese.

Use your hands or the parchment paper to assist you in rolling the bare side of the  dough over the middle fillings, followed by the sauce and cheese side over that. Again, by hand, or using the parchment paper, roll the stromboli over so the seam is facing down. Sprinkle the topping mix over the boli and return to the oven for a final 12 min.

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Remove from the oven and allow it to settle for a brief 3 minutes. Cut into 6 pieces, beginning with the knife’s tip in the middle, and cutting to the edge, worked best for me.

Serve it with a side of dipping sauce/marinara and Buon Appitito!

The macros will vary depending on the fillings, but for the crust with toppings, here they are:

Nutrition (1 slice, 1/6 of recipe):

Calories:57, Fat: 1g, Sat. Fat: 0g, Cholesterol: 4mg, Sodium: 173mg, Carbs: 8g, Fiber: 3g, Sugars: 3g, Protein: 7g

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Chicken-Stuffed

With so much cauli in the fridge, I made two strombolis:

  1. Made with myself in mind: 4oz cooked chicken, broccoli, onion, sliced banana peppers, and garlic
  2. Made with the men in mind: chopped turkey and ham lunch meats, onion, broccoli, garlic, and chopped tomatoes
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Meaty Goodness

Both were winners, but I hate to say  that the second one tasted legit! As I’ve mentioned before, my favorite calzone is ham, spinach, and ricotta. I’ve made a pizza out of that craving, but I can not wait to make this craving into a stromboli! Gah! My mouth is watering just thinking about it. Oh man! And brush it with garlic butter on top!!

 

Summer Memo

I know its not winter, but by the way Mother Nature has been treating us, I don’t think she got the memo… So on such a cold, rain day as today, I believe a warm, cozy, creamy meal is well called-for.

After seeing this recipe on Pintrest, I thought… I like veggies.. I like cheese… Makeover!!!

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Winter Veggie Casserole

6 servings

  • 12 oz package frozen Winter Blend vegetables (broccoli and cauliflower)
  • 12 oz package frozen California Blend vegetables (broccoli, cauliflower, and carrots)
  • 1/2 7.5 oz pkg fat free shredded cheddar cheese
  • 1/2 7.5 oz pkg fat free shredded mozzarella cheese
  • 1 4-5 oz can (2 servings per can) water chestnuts, sliced, drained
  • 1 8 oz can bean sprouts, drained
  • 1 can 98% fat free cream of mushroom soup
  • 1/3 cup plain non fat Greek yogurt
  • 1/3 cup Dijionaise
  • 1 onion, chopped
  • 1/3 cup liquid egg substitute
  • 1 tsp garlic powder
  • 1 tsp salt
  • Dash of Pepper

Preheat the oven to 350 F. In one bowl, combine the vegetables. In another bowl combine the cheeses, and in a third bowl combine the remaining ingredients (I also added a finely chopped jalepeno for heat). Add half the cheese mix to the bowl of food glue (the soup-yogurt-egg- spice combo). Once well-combined, evenly coat the mixed vegetables.

Spray a 9 x 13 dish with non-stick cooking spray. Transfer the coated vegetables to the dish, and evenly spread into the corners. Top the casserole with the remaining cheese blend.

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Bake for 1 hour, uncovered.

Nutrition: per 1/6

Calories:207, Fat: 1.1g, Sat. Fat: 0g, Cholesterol: 10mg, Sodium: 1503mg, Carbs: 21g, Fiber: 5g, Sugars: 5g, Protein: 24g

I served this with steak, and a doggie bag for pops to take with him. You could probably add the protein to the actual casserole, as well, and then bake it…. Or for a meatless meal, like I did, eat 1 1/2 servings for about 300 calories!

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Whats not to like? The crispy cheese shell? The creamy blend hiding just beneath it? Exactly! Dig in!

I started thinking about how versatile this recipe is. With the water chestnuts and bean sprouts, I began to think about playing on the Asian influences and tweaking this with Asian sauces and seasonings. I think my favorite part of the this were the carrots. I just love how cooking carrots brings out their naturals sugars and sweetness!!

Repurposed

Never let anything go to waste! I’ve talked, before, about how my grandfather was one frugal dude! Luckily, I have inherited this trait! I am always looking for ways to reinvent and reuse ingredients, just like yesterday’s pancakes!

Last night, mom brought home a whole pie of buffalo chicken pizza! Yum! Too bad it was like 9pm. Naturally, I had to get a taste of it, so I pretty much ate the chicken off of it. When I woke up this morning, I was thinking about that leftover pizza sitting in the fridge. I won’t lie, that when I made this, I was a bit nervous of its outcome, but it was success. Sure pizza is a fantastic way to start the morning, but so is a hearty omelet, and from the reaction of my friend, Brett, this hybrid was too!

All I did was peel the cold cheese, sauce, and chicken off, break it up, and place it in a warmed skillet, sprayed with non stick cooking spray. I poured eggs over top, covered and allowed it to cook over medium heat. I served it over toast. The mozzarella melted and became stringy, like we love, and the buffalo sauce add the right amount of heat.

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And as for the crust? I’m sure the birds appreciate it.

Meanwhile Back At Mama’s

Its been a while! I’ve been in the processes of moving back into moms house, working two jobs (yes, I got another job), and prepping for whats going on right now. Don’t worry, I’ll fill you in. In the meantime, lets focus on this recipe! Ever since I can remember, my mom and I have been obsessed with Stouffer’s Vegetable Lasagna. Its a white lasagna using chopped vegetables and a beschemel sauce.

Vegetable (Noodless) Lasagna

4-8 serving

  • 5 cloves garlic
  • 1 large eggplant (approx. 1lb 1/4 to 1/2oz), sliced lengthwise to 1/4 inWP_006541
  • 1 cup broccoli florets, chopped
  • 1 cup onion, chopped
  • 1 cup carrots, grated
  • 1/2 pkg of chopped spinach, frozen
  • 1/2 cup ricotta, fat free
  • 2 Tbsp sour cream, fat free
  • 1 tsp basil
  • 1/2 tsp Italian seasoning
  • 1/4 tsp ground black pepper
  • 1 (15oz) jar light Alfredo sauce, like Classico (about 45 cal per 1/4 cup)
  • 1/2 cup shredded mozzarella, fat free, divided
  • 1/4 cup grated Parmesan, fat free, divided
  • 2 Tbsp Italian-style bread crumbs
  • 8oz chicken breast (optional)

For those of you trying to figure out why the title of the post sounds familiar…

Wrap the cloves of garlic on aluminum foil and broil 450 F for 30 min. Take this time to prep everything else. On a skillet or griddle, sprayed with non stick cooking spray, lay the eggplant and grill it, flipping after about 5 minutes on either side. Remove from heat and allow it to sit.

Add the chopped broccoli, carrots, onions, spinach, and roasted garlic in a skillet, sprayed with non stick spray, and 2-4 Tbsp water, over medium heat. Sweat the veggies down. In a medium sized bowl, combine the ricotta, sour cream, pepper, Italian seasoning, and basil together. By the spoonful, stir the hot, sweated veggies into the ricotta mixture, until all the vegetables and ricotta are thoroughly combined.

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Preheat the oven for 350 F. Spray a 9×13 baking dish with non stick cooking spray. Pour about 3 tbsp of the jarred alfredo sauce into the sprayed pan, just enough to coat the bottom. Pour the remaining jar of light alfredo sauce into the ricotta mixture, along with 3/4 cup water. Mix well. Spray a 9×13 baking dish with non stick cooking spray. Begin to layer the cooled eggplant on the bottom. Spoon half the ricotta  mixture over the eggplant and spreas evenly.

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Chop the shredded mozzarella cheese finely and sprinkle half of it over the layered eggplant and ricotta. Sprinkle 2 tbsp of grated parm over top. Place another layer of eggplant down, followed by the remaining ricotta, mozzarella, and parm. Lastly, top with the bread crumbs. Cover with foil and bake for 35 minutes. Remove the foil and continue to bake for an additional 20 minutes to brown the bread crumbs.

The filling was so darn tasty, I just kept eating it with the spoon! Focus, Sammy, this is for dinner…

The layers are thin, full of flavor. I’ve figured out a few things with making this dish a meal:

  • Cook 1 ounce of pasta and serve the lasagna over top.
  • Make a protein (chicken works fantasticly well).

I shredded up about an ounce or so of chicken breast, tossed it with and ounce of cooked pasta, and served it up to pops.

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Dad devoured this plate in record timing… just saying…

Nutrition: (1/8 of dish)

Calories: 127, Fat: 3.3g, Sat. Fat: 1.9g, Cholesterol: 24g, Sodium: 467mg, Carbs: 15.8g, Fiber: 3.7g, Sugar: 5.2g, Protein: 8.1g

For those of you trying to figure out why the title of the post sounds familiar…

 

Sweet 16

Today is a most wonderful day for this family! Beauty is 16, today! Can you believe it? My beautiful beagle is sixteen years old!

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When I was turning 6, my uncle worked for a company that tested on animals. He rescued his dog and for my 6th birthday, grabbed me her half sister: The most beautiful pup I’ve ever seen! I got her when she was just 6 weeks old and I feel so blessed to have 16 years with her, now!  It seems surreal! We weren’t sure if she was going to make it to her 16th birthday with the health problems she was having earlier this year, but we were all wrong!

This was a big day in our house and I was prepared to celebrate!

Our day began with… uh, oh… where are the eggs? We opened the fridge and had to run out to the store so we could have our omelets this morning. My girlfriend Maggie was here so I made breakfast for the three of us, plus a sandwich for dad for work.

I browned up some turkey sausage links while I cooked Barry a jalapeno and spicy cheese egg, which I served with the sausage on toast. HE was ballsy enough to try out new ghost pepper hot sauce on the sandwich, too! For Maggie and myself, I used the the liquid egg substitute, salsa, spinach, and chopped turkey sausage with fat free cheese. She enjoyed hers with ketchup, and I with hot sauce. My breakfast was completed with a mug of coffee, while Barry’s ending with a glass of milk to cut some of the fiery hot sauce.

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After assembling a shopping list, and dropping off dad’s breakfast sandwich at his work, we ran our errands and arrived to see the birthday girl! She was sleeping, of course, but her loud mommy woke her with balloons and kisses!

By far, Beauty’s favorite treat is peanut butter! Duh! Isn’t it every ones? Every year, we typically get a coffee cake or sticky bun to celebrate, but this year, I made a peanut butter creme pie, compliments of Hungry Girl. It was delish! We all were in PB heaven.

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While this was firming up in the freezer, the birthday girl got to lick the spoon… and the bowl, while her mommy made dinner.

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Today, also happens to by National Cheese Pizza Day. I had left my scale at Barry’s and made this without weighing a simple thing, only measuring spoons, same with the salads that accompanied dinner and the PB Creme pie. This was a big step for me. So much so that I needed to take a walk while it was baking…

The pizza was one of the best I’ve made yet! The humans loved it and went back for seconds. The canine of the house was treated to a special meal, as well. I found in a health magazine a while back a recipe for heart healthy food patties for dogs. Both meals were cooking.

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WP_003760Salmon Patties for Pups

makes 8 cakes

  • 1 14.75 can salmon
  • 3/4 cup Italian bread crumbs, or panko
  • 2 large eggs
  • 1 Tbsp olive oil

Combine the first three ingredients and form 8 patties. In a hot skillet, drizzle with half the olive oil and brown one side. Drizzle the remaining oil and flip patties until the other side is browned and patties are warmed through.

These can be frozen and refrigerated.

She, too, wanted seconds! Its her birthday, so, of course, she got them!

Cheese Pizza

serves 4-8WP_003761

The Crust:

  • 1 medium to large cauliflower, chopped
  • 1/4 cup liquid egg substitute
  • 3/4 cup shredded fat free mozzarella, further chopped
  • 1 tsp dried oregano
  • 1/2 tsp dried parsley
  • 2 clove garlic, minced (1 tsp minced)
  • 1/2 Tbsp cornmeal

The Topping:

  • 1/4 cup fat free ricotta
  • basil, to taste
  • 1/4 cup plus 2 Tbsp pizza sauce
  • 1 cup fat free shredded mozzarella
  • granulated garlic, to taste

Steam the cauliflower with 1/3 cup water in a microwave safe bowl covered with plastic wrap. Microwave about 9 minutes. Carefully transfer the steamed cauli into a food processor and blend until the cauliflower is a rice consistency. You should have about 2 1/2 cups of “riced” cauliflower. Mix that with egg, cheese and spices. The mixture will form a dough like consistency. Sprinkle the cornmeal over the hot pizza stone or pizza pan. Spread the dough on a hot pizza stone and bake for about 20 min at 400 F.

Check, using a spatula, that the crust is not sticking to the pan/stone. Allow the crust to slightly cool while you lower the temperature of the over to 350 F. Once slightly cooled, top the crust with an even spread of ricotta, and sprinkle that with basil. Next, spread the pizza sauce, and, finally, the shredded mozzarella. Sprinkle the granulated garlic over the top and bake at 350 F for about 8 minutes.

Slice and serve.

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After our pizza and salads, we digested while Beauty took her full belly to Nap Time Land.

We eventually got the pup up, lit the candles, sang Happy Birthday, and dug in! She was so cute as she kept trying to lick the pan. This picture looks like she is trying to blow out the candles!

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She seriously loved her pie! We could not top watching how much she enjoyed it!

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Happy Birthday, Babygirl!

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Calzone or Pizza?

Yesterday, I had every intention of a new recipe for you and I was really excited about it, but….

WP_003389My day began early with and orange banana shake (I prepared one for Frank for when he got up) and a trip to my moms new job. It was followed by lots of food shopping for her and then a doctors appointment. The doctor was really excited to see me healthy and at an ideal weight! By the time I left, the shake had definitely worn off and i was hungry! I grabbed a snack bar and slammed like 30oz of lemonade… NOT a good idea. By the time I got home, I felt terrible and got sick! I think there was just too much acid at one time from the lemonade.

This totally sucked since my dinner involved tomatoes and I decided to stick with soup. I actually made another batch of Italian Peasant Soup since I had so much cabbage left, and a half grilled cheese. It did the trick and dad and Frank were more than happy to benefit from it.

Note to self: Italian Peasant Soup cures belly aches.

Of course, even though I was full, snacky Sammy snuck up…

I’m not kidding when I tell you that I looked like a rabbit, tearing off 1 leaf at a time off a head of romaine lettuce and dipping it into salsa! (Which was genius and all since salsa has absolutely ZERO acidity!)~ that was sarcasm…

Today began rather early for a Saturday, as I picked up a shift for a girl at work. After my cup of coffee, made with my new Cashew Milk (35 calories a cup), and rounds, my tummy began sending me the “feed me” signal. I microwaved some liquid eggs substitute, while toasting a cinnamon raisin bagel thin. As odd as it sounds, I spread a tablespoon of sugar free orange marmalade on the toast, popped my micro-egg on there and had  a delicious breakfast sandwich that lasted me until about 1pm.

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WP_003396The girls always order out on the weekend shifts, but I was determined to stick with my lunch. But watching them eat Seasons salads and calzones made me really want a calzone from the place, as I ate my turkey and pepper romaine wraps.

One of my favorite calzones is ham, spinach, and ricotta. I had ricotta, ham, and spinach in the refrigerator… What is a Bundo to do? To take my mind off the intensity of studying and work, I did one of the things I do best: Cook!

Do I make the calzone or whip up a pizza?

I opted for the later since I’ve had it in dough, but never on top of it!

I picked up a super huge head of cauliflower from the farmers market. I’m serious! Talk about a “head!” Its as big as mine! And guess who has enough for another pizza?

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Ham and Spinach Pizza

serves 8

The Crust:

  • 1 medium to large cauliflower, chopped
  • 1/4 cup liquid egg substitute
  • 3/4 cup shredded fat free mozzarella, further chopped
  • 1 tsp dried oregano
  • 1/2 tsp dried parsley
  • 2 clove garlic, minced (1 tsp minced)

The Toppings:WP_003409

  • 1/2 cup pizza sauce
  • 3/4 cup fat free ricotta cheese
  • 3/4 tsp Italian Seasoning
  • 1 tsp garlic, minced
  • 1/8 tsp black pepper
  • 2 cups (85g) fresh spinach, finely chopped
  • 8 slices 98% fat free ham, or low sodium
  • 1/4 cup plus 2 Tbsp fat free shredded mozzarella
  • basil for sprinkling

Steam the cauliflower with 1/3 cup water in a microwave safe bowl covered with plastic wrap. Microwave about 9 minutes. Carefully transfer the steamed cauli into a food processor and blend until the cauliflower is a rice consistency. You should have about 2 1/2 cups of “riced” cauliflower. Mix that with egg, cheese and spices. The mixture will form a dough like consistency. Spread the dough on a hot pizza stone or a baking sheet (my least favorite part- it may take a bit of work to finally smooth out) and put in the oven for about 20 min at 400.

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Next, roll ham slices, slice lengthwise, then across the two halves until a bunch of hammy shredded are made. Set aside. In a small bowl, combine ricotta with garlic, a handful if the chopped spinach, Italian seasoning, and black pepper. Set side. Pull out the crust and using a spatula, ensure it is not sticking to the pan/stone. Spread a large spoonful of the ricotta mix on the crust along with the mozzarella. Dollop sauce and remaining ricotta mix around. Top with ham and the remaining spinach.Sprinkle some dried basil over the whole pizza and put it back in the oven for another 5 to 10 min.

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Slice and serve.

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I know…

While the guys BBQ’d burgers and dogs and made mac n cheese for dinner last night, I steamed a big bag of California blend frozen veggies, seasoned with garlic, basil, and a drizzle of light Italian dressing. “Is that good?” Barry asks. “Try it.” “Wow, that is good!” “I know….”   🙂

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We fell asleep watching Part 1 of the Half Blood Prince, last night, and awoke with a serious coffee craving. The coffee really hit the spot today. Barry and I split a Cinnamon Raisin English muffin, dipped in sugar free syrup.

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The heat has been pretty intense lately and it really got to me today. I had every intention of going to Zumba, but every time I stood, I got light headed. I tried to drink a lot of water today, but still had to blow off class.

Mid-morning, I got a crazy hankering for grilled zucchini. Dad and I headed to the farmers market. My belly was growling something fierce and I opted for some seaweed salt. Dad ans I are addicted to the stuff! I may have tapped into this container while still shopping.

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Also making an appearance this afternoon was a new KIND bar: Dark Chocolate Chili Almond.

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Dad described it really well as, “nondescript.” After having Chilies and Cherries in Dark Chocolate  by Chocolove and really catching that bite, I expected more from this bar… more of a spice or a kick.

When we got home, I lit up the grill and grilled hot dogs for the guys and zucchini for me.

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zucchini boats

Slice the zucchini in half, lengthwise. Using a spoon, deseed the vegetable to create a boat.

Spray the exposed zucchini with nonstick cooking spray and place down on the grill, so the green is facing up. Grill over medium-high heat until grill lines are evident and water has clearly been drawn out of the vegetable, approximately 15 minutes. (This may take longer depending on how well you want the zucchini cooked.) Flip the zucchini over and lightly brush with pesto, or red sauce, and sprinkle with black pepper.

Top with desired toppings.I topped mine with sliced tomatoes, turkey pepperoni, and fat free shredded mozzarella, granulated garlic and crushed red pepper flakes!

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Grill for another 10 minutes or so, or until the desired wellness of the vegetable.

“Is that good? Dad asked. “Try it.” “Wow! That’s better than I thought!” “I know…”   🙂

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Later this evening dad called me to tell me how he was still impressed with how tasty the grilled zucchini was!

I picked up a peach at the market, earlier, in honor of National Peach Ice Cream Day. Taking a cue from Hungry-girl, I sliced the peach in half, sprayed the exposed fruit, and grilled it skin side up. Still warm, with well defined grill marks, about 13 minutes on medium high heat, I served it with a scoop of Breyers Vanilla Carb Smart Ice Cream!

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Since I wasn’t going to Zumba, I sat on the porch with some fresh brewed iced tea and studied for the boards.

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I was very content, hunger-wise, for the majority of the day.Right until around 9pm… I did some snacking to figure out jut what I was looking for… the winner? Pineapple!

My accomplishment of the day: single handedly eating a whole pineapple!

I sliced up a pineapple after dinner, and throughout the night, I kept stealing slices of it. It was the best pineapple I’ve had all season! Is it bad to eat a whole pineapple in 1 day? I’m not sure, but I’d rather eat that than ice cream or cookies. (I did eat a few cookies, today, though…)   :/

And now? Well, I can’t sleep. I think all that pineapple gave me a sugar high! So until I start fading, its blog fun and Rugrats reruns on late night TV.

Frittata

Frittata, in the Italian households, typically refers to sliced potatoes, browned or sauteed, cooked into eggs, along with other fixens. More rescently, in the culinary world, it has a dopted an almost quiche-like conotation. Anyway, the beautiful thing about frittatas is that the possibilities are absolutely endless! You’ve heard of people making left-over pizza by taking anything in their refridgerators and dumping it onto a crust? You can essentially do the same, here! I had a bit of left over broccoli rabe and sauteed peppers, onions, and garlic from the graduation party. BINGO!

Broccoli Rabe FrittataWP_002848

serves 8

4 1/2 cups liquid egg substitute

1 egg

1/2 cup water

1/2 cup flax milk, or other low fat milk

2 cups broccoli rabe, cooked and prepared

2 cups sauteed peppers, onions, and garlic

1/2 cup fat free shredded mozzarella

1 tsp Italian seasoning

black pepper, to taste

2 Tbsp reduced fat grated parmesean cheese, more for garnish

Preheat the oven to 350 F. Spray a skillet with a non stick cooking spray and place the prepared  sauteed peppers, onions, and garlic in it to cook away as much remaining oil, on medium heat, stirring frequently, about 7 minutes. Remove from skillet and set aside. Repeat with the prepared broccoli rabe. In a large bowl, whisk water, egg, egg substitute, Italian seasoning, and pepper. Chop the cooled peppers, onions, and broccoli rabe and whisk into the egg mix. Further chop the mozzarella into smaller pieces and whisk into egg mix.

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Spray an 9×15 pyrex with non stick spray. Pour the egg mix into the pyrex, continuing to whisk the mixture in the bowl as you pour. Sprinkle the top with the grated parmesean and bake for 30 minutes uncovered. Turn the pyrex 180 degrees and bake for another 25-30 minutes, until fully cooked.  Let rest for 5 minutes, cut and serve. Garnish with additional grated parmesean.

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I debated adding sausage to the mix to really make this pop, but instead, I made turkey sausage patties for those who wanted sausage and served it on the side. I topped mine with hot sauce!

Each slice (1/8 recipe):?????????????????????????????????????? WP_002852

Calories: 162

Total fat: 5.4g

Sat. Fat: 0.8g

Cholesterol: 27mg

Sodium: 488 mg

Carbs: 10g

Fiber: 2.4g

Sugar: 0g

Protein: 19.7g

It  was a hit among the family, especially my mom. I’ve never seen my mom so excited about a food. She scarfed it! “I could eat this twice a week!” It must have been good! If thats what it takes to get my mom to eat healthily, frittatas may be popping up alot more on the blog!

Fleece-Lined Leggings

Probably one of the best investments I’ve ever made was buying fleece-lined leggings at the New Castle Farmer’s Market. They are amazing! They are thick enough to wear as bottoms with a long top, flexible enough to work out in, thin enough to wear under my scrub pants (scrub pants aren’t exactly the warmest), and, oh gosh, I live in these things! I wear them under my scrub pants at clinical and work this time of year and they keep me toasty but not sweating. I ran my 5 miles yesterday in them. They kept me flexible, unrestrained, warm, but breathable.

They are like the ultimate transition wear: wake up, put on tights, work out, slide on scrubs, come home take off pant, work out…

I HIGHLY recommend getting yourself some of these babies!

Today, I worked day shift. One my cold drive in, I snacked on a Nature Valley Recharge granola bar, Cranberry Almond. I was surprised how much I liked it better than the Cherry Dark Chocolate!

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I really liked the cranberries in this bar. They weren’t dried out, but juicy. Plus the bar had a nice chewy crunch, which I love!

The highlight of my day, though, was when I decided to assess one of my patients and while doing so, found some skin breakdown that no one had caught before. The nurse said, “Good job, Sam! I’m glad you caught that!” This just made me feel like I was another step closer to becoming a nurse!

Food-wise, I ate a Muller greek strawberry yogurt. I kept seeing this brand on sale 10 for 10 so I gave them a shot. With yogurts that have fruit purees, I tend to cut the sweetness with ground flax. I did so today, and yum!!!

all blended up!

all blended up!     

perfecto!

perfecto!

 

I got hungry a bit later at work and snacked on a Honey Almond Flax Kashi bar. I had never had this before. The honey was so mild but the bar was crunchy, enjoyable, with just a touch of sweetness!

Dinner was one of my favorite breakfasts! I had it the first time at a local restaurant because it just sound like an interesting combination: asparagus and chicken in my omelet? I chopped up two frozen asparagus spears and 2 oz of cooked chicken breast from a roast Joe Reda brought over. Pop these in a pan, pour 1/2 cup liquid egg whites, sprinkle some black pepper, and cover on low. When the egg starts to solidify, sprinkle 2 Tbsp on fat free shredded mozzarella and flip the omelet closed.

mmmmm so good!

mmmmm so good!

I like mine with hot sauce. Yum!

My snacks for the day were a hodgepodge of things like cottage cheese, graham crackers, fruit, etc.

Food wise, the last two days have been pretty good! I’m determined to keep this up!

Mom and I did a quick 10 minute cardio video tonight, since I was too sleepy to do one this morning before work, and I followed it up with Julies Sweat It Out Cardio and Abs Circuit!

Before bed, I prepped tomorrows crock pot dinner… Beef Stew. I know I’ve been slacking on the crock pot recipes, but time is running out and I still have a few more to make before the end of the month. Any suggestions?