For Me

Ok, so I'm pretty sure at this point that no one is reading my blog anymore, and that's ok. But I've come to realize that without the discipline of writing in my blog several times a week, I'm forgetting what I make and the recipe tweaks I add. I found my blog most valuable for those times when I would say "hey, remember when I made that thing? How much blank did I use?" And, of course, without the blog I never wrote it down. So this is for me. It's been almost exactly a year since my last post and in that year, well, frankly I've been eating like crap. So I'm working on stopping that. Eating cleaner, eating whole foods, focusing on lean protein, lots of veggies and no processed foods. I'm not much of a lent observer, but I'm kind of into the idea of letting go right now, so I'm giving up takeout and processed foods for the next 6 weeks.

So for now, this is a record for me. The pictures might not be great, or exist at all, but I hope the act of writing stuff down and publishing it will help.

Crustless Quiche

2 small zucchini, cut into half moons
1 bunch asparagus, cut into 3/4 inch pieces
1 pint cherry tomatoes, halved
olive oil, salt pepper
1 package chicken breakfast sausage (I love these ones)
3/4 cup low fat cottage cheese
2 "glugs" skim milk
14 eggs
3/4 cup crumbled feta cheese

On a foil lined baking sheet, spread out your cut veggies and drizzle with olive oil and season with salt and pepper. Bake in a 375 oven for about 30 minutes.

Meanwhile, brown your sausages and cut into bite-sized bits. In a blender, blend the cottage cheese and milk until smooth and creamy (a great low-fat way to get that creamy quiche texture). When the cheese is totally smooth, add in the eggs, blending just to combine. Season eggs with salt & pepper.

When the veggies are done, put them into a 9x13 dish that has been well coated with cooking spray. Spread evenly in the pan, and then top with an even layer of the sausage and then the feta. Pour the egg mixture over the top (this is the easiest way to get the fillings distributed that I've found). Bake in a 350 oven for about 30-35 minutes until top is set and browned. Serve warm, or keep in the fridge for up to a week reheating slices as needed.