Thursday, December 15, 2011

Some new things...

Lately I have been reading a lot of new recipes in magazines like Self, Fitness, Health, etc... Basically chic mag's. I hate to eat the same boring thing every day and night. I call that a food RUT and I am not a fan!

So, I am trying some new things, buying some new items, and I hope you enjoy can enjoy them, too!

I recently acquired a cast iron skillet (thanks Mom!) and I decided to make a veggie quiche in it on Saturday. I have been enjoying it for breakfast, and today instead of having just a slice, I had a slightly smaller slice on top of Double Protein Bread (which I will feature later this week-I left it at work, so I can't tell you the exact stats, but I will tell you 1 slice has 7 grams protein-however is slightly high on the calories for a slice of bread- 130 cals). To me though, it stays with me, I am not hungry for HOURS after.

So back to what I was talking about... Oh yea, the quiche (or what I think a quiche is anyhow):

Veggie Quiche:

1.5 cups asparagus (chopped)
1 large zucchini (chopped)
1 yellow onion (diced)
8 eggs
2 tbsp half and half
2 tbsp olive oil
salt and pepper
2 tbsp homemade sun dried tomato pesto
1/4 cup parmesean cheese

Pre-heat oven to 350 degrees. In large cast iron skillet (or skillet you have that can go into the oven) start to heat the oil on medium high heat. Add onion, asparagus and zucchini and cook until tender. While that is cooking, whisk eggs, half and half, salt, pepper and pesto in large mixing bowl. Once the veggies are tender, remove them from the pan and set aside. Pour egg mixture into the pan now and let cook a few minutes to allow the bottom of the quiche to be mostly egg. Add the veggies back into the pan and shake the pan to spread them out. Allow to cook a bit more until the edges of the quiche start to be mostly cooked and when you shake the pan the middle doesn't wiggle too much. Once you've reached this point, sprinkle the cheese over the top and place the whole thing into the oven (middle rack) for ten more minutes. Check midway to make sure it's not burning.

Cut into 6 slices and enjoy pre-made fresh hot breakfast (or lunch if you prefer) each day!

Here's a version I made for breakfast today with about 3/4 slice:

Toast a la Quiche!

Toast one slice of whole wheat bread. Meanwhile, microwave slices of quiche topped with a slice of your favorite cheese for 30 seconds (I made mine with american-it's what I had). Top the toast with the heated quiche/cheese. Enjoy!

This was soooo good! And it kept me satisfied for 3 hours!

As for the rest of the day:
snack: Chobani and fruit
Lunch: 2 small frozen meatballs, 1/3 cup ww spaghetti, sauce and steamed zucchini
Supper: Pork (shake and bake), sauteed asparagus and zucchini, mashed potatoes.
Snack: Not quite sure yet...

Until next time... Lil Moon

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