After Tony’s huevos rancheros, pretty sure I could have a Mexican type breakfast every morning! Yesterday it was a low carb wrap, the queso chipotle laughing cow cheese, black beans, egg beaters, yellow and red pepper with a bit of avocado. Truth be told, I didn’t really taste the chipotle cheese, maybe because my black beans were seasoned? I need to try it by itself to see if its spicy at all.
Does anyone get Eating Well Magazine? I saw a recipe for Steak & Potato Salad with a horseradish dressing – which I ended up putting over a bed of baby arugula – if you try nothing else, make the dressing – the only thing I added to the dressing was a tablespoon of Dijon mustard – it made the dish! I just divided the recipe by 4 to make it one serving: 452 calories, 40 carbs, 41 protein, 15.1 fat, 7.7 fiber.
Tony and I bought short ribs over the weekend because they were on sale. While everyone should know that short ribs need to bake or braise low and slow, I found a recipe on Epicurious about grilling them. Hmmm. The trick is to not over cook them so they stay tender, basically they should be pink in the middle like a steak.
I added Buffalo Wild Wings spicy garlic sauce on mine. People, I flew to close to the sun on this one – they were overcooked and just slightly tender. I even tried to cook them low and slow after dinner to maybe try to make chopped beef bbq sandwiches, but the damage was already done. Back to the drawing board on that one!
So remember all those tomatoes I got for $2.30? Tony and I made a big pot of marinara sauce – basically a base sauce so that we can make a vodka sauce, or I can make a spicy sauce for me at some point. We ended up with 22 cups of sauce! I individually packed them in 2 cup servings for the freezer.
At the same store I got the tomatoes, I also bought this bag of cauliflower for .69 cents.
I thought I would make my cauliflower and potato curry soup, or my cauliflower mac n cheese, until I saw Reeni’s post about a Crustless Cauliflower Quiche. I was in! Although I did adapt it to what I had on hand, and I reduced some of the ingredients to make it healthier – I left out the oil and butter completely, and reduced the Swiss cheese to just 2 ounces, used egg beaters instead of eggs and only used 2 slices of bacon.
Biz’s Version of Reeni’s Crustless Cauliflower Quiche
Makes 4 servings (301 calories, 19.6 fat, 11.1 carbs, 2.3 fiber and 20.7 protein)
|3||cups cauliflower, cooked and chopped|
|2||cloves of garlic|
|1||tablespoon bread crumbs|
|1||tablespoon Parmesan cheese, grated|
|1 1/4||cup egg substitute|
|1||cup skim milk|
|3/4||cup heavy cream|
|1||tablespoon fresh thyme|
|1/4||teaspoon black pepper|
|2||ounces Swiss cheese|
|1||ounce bacon, cooked and crumbled|
- Cook cauliflower in microwave on fresh vegetable setting.
- Spray pie plate with Pam. Sprinkle the bottom with bread crumbs. Add cauliflower, then sprinkle with Parmesan cheese, bacon and minced garlic. Then layer four slices of Swiss cheese over the top.
- In a separate bowl, mix egg beaters, cream, milk, salt, pepper and thyme. Pour
- mixture over cauliflower mixture and bake for 30 minutes at 425.
Oh, and in case you weren’t sure, Tony reads all the comments:
And this morning, he showed me this comment from Sophia of Burp & Slurp:
Stats for Monday
- 1392 calories, 98 carbs, 95 protein, 69 fat, 23 fiber
- 44% of calories from fat (shit!)
- 6.9 bike ride on bike machine at gym – 30 minutes
- 15 minute one mile walk cool down
- 15 minute walk with the dog last night