Thanks for all your comments on the windshield yesterday – still so weird that happened!
So last night was pizza night – I forgot to post about it because I was watching Food Network Star – I love Melissa! I like how she’s toned down her bubbliness – I thought her presentation was the best too.
So you know how Tony and I don’t like onions, but Hannah does. I seriously don’t know where I went wrong with that child – I protected her from onions until about the age of 12, when she attended a sleepover and they ordered a veggie pizza. It had onions on it. Not to be rude, Hannah decided to eat it as is, and when she came home the next day she declared “Onions are delicious!! You’ve kept them away from me my whole life!”
It was also then that she discovered most people like onions and Tony and I are the odd ones out!
She made hers a veggie pizza – onions, red pepper, yellow pepper, orange pepper, and broccoli:
I cooked down my $1 tomatoes to make a sauce to use during the week for dinner tonight and for one of my lunches this week – look at how much it reduced in just 3 hours!
This mornings breakfast was what I guess you could call a frittata?
- 2 ounces chopped mixed peppers
- 1 ounce lean deli ham, chopped
- 1/2 cup egg beaters
- 1/2 cup egg white
- 1 ounce Mexican blend cheese
- 1/2 chobani yogurt (on the side)
I started by sauteeing the peppers in my 7 inch cast iron skillet for about 5 minutes, then added everything else and baked for 30 minutes at 350 degrees.
But I didn’t realize this one was vanilla, with 12 carbs, so I only ate half for breakfast. All together breakfast comes in at 335 calories, 10.1 fat, 42.1 protein, 15.1 carbs and 1.8 fiber (28% of calories from fat, 53% calories from protein and 19% calories from carbs).
Morning break is up – see you at lunch for Tofu Stirfry!