Monday, May 2, 2016
Eating low carb in our house is not easy. I love breads, crusts and carbs. I love baking them and I love eating them! Whenever I try to go without, I think i'm going to die! This quiche recipe was super flavorful, healthy and low carb. I didn't miss the crust at all and I loved that I could pop the leftovers in the fridge and reheat them the next morning for breakfast. This recipe is so versatile that you can switch out the meat for sausage or bacon. Also we have fun mixing up the veggies for things we like such as spinach, mushrooms, onions or peppers.
1 c. lowfat cottage cheese
12 egg whites
1/2 c. broccoli, cooked and chopped
1/2 c. lean ham, diced
1/2 c. sharp cheddar cheese
1/4 tsp. salt
1/4 tsp. black pepper
Preheat oven to 375 degrees. Combine all ingredients in a bowl and mix well. Spray a 9 1/2 inch pie dish and pour ingredients in. Bake for 45 minutes or until center is set.
One of my favorite times of the year is Spring when all the blossoms begin to emerge from their sleep. I LOVE lilacs! They are so full and fragrant and my favorite color has always been purple so I just think they are beautiful. My sweet neighbor across the fence grows the most beautiful lilac bushes and they always stretch higher than the fence spilling over into my backyard. We always get to enjoy the beautiful color and fragrance for a month or so. The kids love to help me cut and arrange bouquets to bring into the house. Enjoying a little bit of outdoors inside is so refreshing and just makes us all happy!
The kids this year had fun helping to arrange some flowers from the yard to take to their teachers for Teacher Appreciation Week.
Lilacs come in an assortment of colors: pink, purple and white. Lilac bouquets usually don't last more that a couple days. One tip is to cut with the flowers when they are no more than a 1/2 inch open. Make sure the stems stay submerged in water and they will last longer if kept out of direct sunlight.
Wednesday, March 16, 2016
2 large eggs
1 garlic clove, minced
1⁄2 tsp. parsley flakes
salt and pepper
1 c. fresh breadcrumbs (about 3 slices of white bread)
1⁄2 c. grated parmesan cheese
4 chicken breasts, pounded to an even 1/4 inch thickness
Dijon mustard (optional for dipping)
Leave three slices of white bread out to dry if you are making your own breadcrumbs (highly recommend). In a small bowl, add eggs, garlic, parsley and salt and pepper and beat until combined.
Pulse bread slices into the blender until they are crumbs. Add crumbs and Parmesan cheese to a small bowl. Pound chicken until it is about 1/4 inch thick all around. Dip chicken into the egg mixture, and then directly into crumb mixture. Heat olive oil in a large non-stick skillet over medium heat. Cook chicken on both sides until it is golden brown and cooked through (about three minutes on each side). Eat with your favorite dijon mustard or my kids like it as is!