Roasted Potato and Rosemary Crustless Quiche

 

I made this for the first time yesterday morning.  Sunday is the only day that I really have time to devote to making a breakfast that takes more than a few minutes, so I figured I would give this one a try!  It was really yummy, but I do have to say that it was a little bland for me.  Next time, I think I might add some jalapenos or at the very least some chili powder or even hot sauce!

Before roasting.

After roasting.

Add Feta cheese to the roasted potatoes.

Add your egg & put back in the oven for 40-50 minutes.

Finished Product!

Ingredients:

3/4 pound small potatoes (I used yellow, but fingerling would actually work better!)
1/2 medium red onion
2 tablespoons Rosemary (I used mine from the spice rack, but I’m sure fresh would be much better!)
1 tablespoon olive oil
1/2 teaspoon salt (I used Himalayan)
1/2 cup feta cheese
4 cloves of garlic minced
5 eggs
1 cup milk
1/2 teaspoon black pepper

Instructions:

Preheat oven to 376 degrees.

Spray 9″ pie plate with non-stick spray.

Slice potatoes and red onion into 1/4 inch thickness.  Toss with olive oil, rosemary, garlic, and salt.

Place potatoes in a 9″ pie plate and roast until potatoes are tender.  30-40 minutes.

Once potatoes are done, loosen from the bottom of the pie plate.  Sprinkle cheese over the potatoes.

Whisk together eggs, milk, and black pepper.  Pour over cheese and potatoes.  Put back in oven for 40-50 minutes or until egg is set.

Remove from oven and let cool slightly before serving.

 

How to Lose Weight: Part One

Very rarely will you find someone who wants to gain weight – they are out there, but they are very few and far between.  I have met a couple of these people.  I try to understand, but as a person who has never struggled with being too thin, I have a hard time empathizing.  Truthfully, I kinda want to tell them to shut up, but I’m sure they probably feel the same about who can easily gain weight (maybe…?) like the majority of us.

So, if you fall into this majority, I can definitely empathize with YOU!  Not only that, but I just might have some tips that can help you on your journey.

First of all… what is your WHY?  Why do you want to lose weight?  Are you overweight or obese?  Does your doctor threaten you at every appointment about what will happen if you don’t eat healthier and get some exercise?  Do you have Type II Diabetes or are you teetering on the edge?  Maybe you don’t have a health problem due to your weight… Are you uncomfortable in your skin?  Do you have some extra weight hanging around that makes your pants hurt?  Or are you at an ok weight, but find that it is slowly starting to creep up on you?

Your WHY might be because you are unhealthy.  It might be because you are embarrassed.  It might be because you just plain don’t feel comfortable.  Maybe it’s because you want to set a good example for your kids and a healthy body image is a part of that.  Whatever you’re WHY, we can find the how.

Over the next several weeks, we are going to introduce habits, suggestions, solutions… we are going to take some of the pain out of weight loss and dumb it down.  I have no desire to keep a detailed food journal and figure out how many calories are too many and how many aren’t enough in order to find that perfect number that will allow me to drop some pounds.  I don’t want to obsess about it.  I just want it to happen!  It may not be as hard or as miserable as you think!

So today, identify your WHY.  Because while it may not be that hard, there are definitely some changes that are going to have to be made and when you are teetering on the edge, your WHY will remind you which path to follow!

So, what is your WHY?

Chipotle Beef Wrap

Healthy Eating… One Meal at a Time!

Chipotle Beef Wrap

INGREDIENTS:

• 2 teaspoons olive oil
  1 6- to 8-ounce lean steak
  1 tablespoon canned chipotle in adobe, chopped
  4 tablespoons fresh cilantro
  2 large whole wheat tortillas
  2 tablespoons light mayonnaise
  Lettuce and Tomato

DIRECTIONS:

Rub olive oil in a heavy skillet.
Saute steak over high heat until medium rare to medium, turning once (7 to 10 minutes).
Set aside until cool; slice thinly.
Stir together chipotle in adobe and mayonnaise; spread on tortillas.
Add 2 tablespoons fresh cilantro to each; top with beef and lettuce and tomato.
Roll up.

NUTRITION FACTS:

• Amount Per Serving
• Calories379
• Protein (gm)29
• Carbohydrate(gm)43
• Fat, total (gm)15
• Saturated fat (gm)3
• Dietary Fiber, total (gm)4

Weight Watchers PointsPlus: 11 points
WeighWatchers Previous: 8 points

Multi-Grain Waffles

Healthy Eating… One Meal at a Time!

Multi-Grain Waffles

Makes 8 servings, 2 waffles each.

INGREDIENTS:

• 2 cups  buttermilk
  1/2 cup  old-fashioned rolled oats
  2/3 cup  whole-wheat flour
  2/3 cup  all-purpose flour
  1/4 cup  toasted wheat germ, or cornmeal
  1 1/2 teaspoons  baking powder
  1/2 teaspoon  baking soda
  1/4 teaspoon  salt
  1 teaspoon  ground cinnamon
  2   large eggs, lightly beaten
  1/4 cup  packed brown sugar
  1 tablespoon canola oil
  2 teaspoons vanilla extract

DIRECTIONS:

1. Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.

2. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.

3. Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.

4. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

Tip:
MAKE AHEAD TIP: Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.

NUTRITION FACTS:

• Calories 188
• Total Fat 4 g
• Saturated Fat 1 g
• Monounsaturated Fat 2 g
• Cholesterol 55 mg
• Sodium 328 mg
• Carbohydrate 30 g
• Fiber 3 g
• Protein 8 g
• Potassium 227 mg.
• Daily Values:
• Calcium 14%
• Exchanges: Starch 1.5
• Reduced-Fat Milk 0.25
• Lean Meat 0.5
• Fat 0.5.
  Percent Daily Values are based on a 2,000 calorie diet

Weight Watchers PointsPlus: 5 points
WeighWatchers Previous: 8 points

Warm Steak and Potato Salad

Healthy Eating… One Meal at a Time!

Warm Steak and Potato Salad

Makes 4 servings.

INGREDIENTS:

• Zest of 1 lemon
• 1/4cup apple juice
• 3tablespoons lemon juice
• 2tablespoons chopped mint
• 1tablespoon Dijon mustard
• 3/4teaspoon salt
• 1/4teaspoon black pepper
• 11 pound lean sirloin steak, well trimmed
• 2tablespoons olive oil
• 1/2pound new potatoes
• 2cups arugula
• 1cup torn radicchio
• 1cup thinly sliced fennel
• 1cup cherry tomatoes, halved

DIRECTIONS:

1. Whisk together lemon zest, apple juice, lemon juice, mint, mustard, salt and pepper in a small bowl. Place steak in a shallow bowl and coat with 3 tablespoons dressing. Flip, cover and set aside. Add oil to remaining dressing.

2. Preheat the broiler. Place potatoes in a small saucepan with enough water to cover. Bring to a boil over high heat, reduce heat to low, cover and simmer until tender, 15 to 20 minutes. Drain, cool and cut into 1/2 -inch-thick slices.

3. Meanwhile, broil steak 4 inches from heat for 8 minutes for medium rare, 10 minutes for medium and 12 minutes for well-done, flipping halfway through. Remove from oven and let rest 5 minutes. Cut into 1/4 -inch-thick slices.

4. Divide arugula, radicchio, fennel and tomatoes among four plates. Top with potatoes and steak; drizzle with steak juices dressing.

NUTRITION FACTS:

• Amount Per Serving
• Calories354
• Protein(gm)25
• Carbohydrate(gm)16
• Fat, total(gm)21
• Saturated fat(gm)6
• Dietary Fiber, total(gm)3

Weight Watchers PointsPlus: 7 points
WeighWatchers Previous: 8 points