Well, our birthday is tomorrow, but since I don’t post on the weekend, we’ll just have to celebrate a day early! Happy early Birthday to my duplicate Jennifer!
43 years ago tomorrow these little aliens entered the world!
And then the 80’s came along! I am sure we thought we were both totally hot – I mean please – huge glasses AND button earrings?! I am surprised we weren’t stalked by fashion photographers while on this vacation! 😀
Hannah and I are going to go bowling tomorrow night and then come home for pie and presents with Tony. Then next Tuesday I am going to head to Oak Park – I took the day off of work and my sister took a half day – and Hannah doesn’t have school! We plan to meet up with my Mom and have lunch and not sure what else, but it will be fun. 😀
How many of you made corned beef last night? I remember my Mom making it every year for my Dad – she wasn’t a corned beef fan so it only made a once a year appearance. That didn’t prevent me from falling in love with a Reuben sandwich. Probably the best sandwich ever made. But I am a Reuben snob. The bread has to be grilled, the corned beef has to be super tender. Ever try to bite into a Reuben and the corned beef falls out in one piece? Gross!
I am proud to say that Tony ate some dinner last night! It was actually weird to fix him a plate. He probably had a couple ounces of corned beef and two potatoes – but I was so happy! 😀
So while I’ll always have a Reuben sandwich on my brain for leftover corned beef – I decided to make . . . a crustless Reuben quiche! I made one before, but I didn’t put potatoes in the last one, so this will be my to to recipe.
Crustless Reuben Quiche with Caraway Seeds
- 1/4 of the pie is 8 points – 1/6th of the pie is 5 points (using corned beef)
- 5 ounces chopped lean corned beef
- 4 ounces sauerkraut, make sure to squeeze it dry between paper towels
- 4 ounces diced deli swiss cheese
- 8 ounces diced cooked red potatoes
- 1/2 teaspoon caraway seeds
- 1 tablespoon Dijon Mustard
- 3 cups egg beaters
- 1/2 cup buttermilk
- cracked pepper to taste
- (don’t add salt – there is enough with the corned beef and sauerkraut)
Heat oven to 350. Combine all the ingredients except for the Swiss cheese. Pour into a 9 inch cake pan (a pie pan won’t fit) and sprinkle the Swiss cheese on top. Bake for 45 – 50 minutes, until the eggs are set and the cheese has melted and browned.
I told my co-workers about this that I bring food for – my one friend K is as much of a Reuben whore as I am and she was so excited about having it today. Only one problem. I wasn’t thinking until I was dicing up the corned beef that it is lent. Today is Friday. No meat.
So, I made a separate quiche subbing in 2 cups baby spinach for the corned beef. It would be 6 points for 1/4 of the pie, or 4 points for 1/6 of that quiche.
I am submitting this to Christina’s Friday Firsts!
Question of the Day: Do you celebrate big for your birthday, or low key? I actually prefer a low key one 😀 Have a great weekend – and check back next week – I’ll be having another awesome giveaway!