I am so very, very proud of my husband. In the last seven months, through diet and exercise, he has lost seventy pounds. Seventy. It still amazes me to think about it. He didn't follow any magic program or NASA engineered diet; he's just been working hard and paying attention to the amount and types of food he eats.
To contribute to his lifestyle changes, I've tried to alter the way I shop and cook. The meal we're enjoying this Sunday morning is one example. The first time I made it, I utilized what I had in the fridge and pantry, and was very happy with the result-- my experiments aren't always so successful. ;) I shared it on facebook with friends and was surprised by how many wanted to try to prepare it themselves-- so I thought perhaps others would as well and decided to share it with you. It's quick, easy, and pretty healthy.
Crustless Southwestern Quiche
Pre-heat oven to 350 degrees. Grease a nine inch round baking dish lightly with olive oil. Lay cooked sausages in dish. Layer the spinach leaves and grilled onions over sausages. In a separate bowl, whisk egg whites, eggs, milk, chili powder, salt and pepper. Pour egg mixture over the sausage, spinach, and onions. Spread cheese evenly over the contents of the pan, and sprinkle Mexican oregano on top. Place on a cookie sheet lined with aluminum foil. Bake 30 minutes or until the eggs have sat and a nice, golden crisp has formed on the top.
To contribute to his lifestyle changes, I've tried to alter the way I shop and cook. The meal we're enjoying this Sunday morning is one example. The first time I made it, I utilized what I had in the fridge and pantry, and was very happy with the result-- my experiments aren't always so successful. ;) I shared it on facebook with friends and was surprised by how many wanted to try to prepare it themselves-- so I thought perhaps others would as well and decided to share it with you. It's quick, easy, and pretty healthy.
Crustless Southwestern Quiche
- 6 egg whites
- 2 whole eggs
- 6 chicken sausage breakfast links (spicy if you can find them), cooked
- 2 Tablespoons of fat free milk
- 1 Tablespoon of Ancho chili powder
- 1/2 teaspoon salt
- pepper to taste
- 1 small onion, grilled in frying pan with light drizzle of olive oil
- 1 cup of fresh spinach leaves
- 3/4 cup of low fat mozzarella cheese, grated
- 1 teaspoon Mexican oregano
- 1 teaspoon olive oil
Pre-heat oven to 350 degrees. Grease a nine inch round baking dish lightly with olive oil. Lay cooked sausages in dish. Layer the spinach leaves and grilled onions over sausages. In a separate bowl, whisk egg whites, eggs, milk, chili powder, salt and pepper. Pour egg mixture over the sausage, spinach, and onions. Spread cheese evenly over the contents of the pan, and sprinkle Mexican oregano on top. Place on a cookie sheet lined with aluminum foil. Bake 30 minutes or until the eggs have sat and a nice, golden crisp has formed on the top.
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