Yep, I think I am the queen of the crustless quiche!  This one is made with egg beaters, egg whites and cottage cheese!

Broccoli and Turkey Sausage Quiche Recipe

Makes 4 servings (200 calories, 7.7 fat, 5.7 carbs, 1.1 fiber and 27 protein)


1 cup egg substitute
1 cup egg whites
1 cup cottage cheese
3 turkey sausage links
1/4 cup reduced fat cheddar cheese
6 ounce broccoli
1 pinch salt
1 pinch pepper


  1. Mix egg beaters, egg whites, cottage cheese with salt and pepper. Chop broccoli and add to mixture. Dice up breakfast sausage and mix well. Sprinkle with cheddar cheese.
  2. Pour into pie pan that has been sprayed with Pam. Bake at 375 for 35 to 45 minutes, or until eggs are set.
  3. Let cool before cutting.
oops – I forgot to add 1/2 cup of buttermilk to the ingredient list!

This was so fluffy!  I had delicious cherries on the side.

I went back to the gym yesterday – its amazing how sluggish you can get after not exercising for four days!  But I banged out a sweaty 7 mile bike ride on the bike machine 😀

Lunch was corn chowder and a spinach salad:

And my afternoon snack:

My Aunt gave me a cookbook called Cuistine at Home Weeknight Grilling.  That was the inspiration of last nights dinner:

I always love when cookbooks have the nutritional information – I was shocked that their sandwich alone clocked in at 980 calories!  So mine was definitely modified.  First off, they had a roasted red pepper blue cheese sauce that called for 1 cup of mayonnaise and 1/2 a cup of blue cheese!

My version?  6 oz. plain Greek yogurt, red pepper, 1 oz. blue cheese, basil, parsley, and salt and pepper:

puree in food processor until smooth

I grilled the steak just seasoned with salt and pepper.  The original recipe had you toss the steak in olive oil – I skipped that step.

my steak sammie, including my 1/2 cup potato salad, comes in at 584 calories, 34 grams of fat, 40 carbs, 18 protein and 4.3 fiber

I adapted a Mario Batali recipe for the potato salad – I am not a huge fan of mayo so this was really good – of course I spiked mine with Tabasco!

Italian Potato Salad Recipe

Makes 6 servings (176 calories, 8.7 fat, 19.1 carbs, 2.3 fiber and 5.9 protein)Top of Form


1 1/2 pounds red potatoes, cut in half
2 ounces bacon, crumbled (4 slices), or 2 ounces good salami
2 ounces red pepper, roasted
1/8 cup chopped parsley
1/8 cup fresh chopped basil
1 teaspoon caraway seeds
1/8 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper


  1. In a large saucepan, cover potatoes with cold water by an inch. Bring them to a boil over medium-high heat. Reduce the heat to low, and simmer until the potatoes are just cooked through – about 15 minutes.
  2. Drain well in a colander and let cool. Add the bacon, red peppers, parsley, basil, caraway seeds and salt and pepper to taste.
  3. In a small bowl, whisk together the olive oil, vinegar, and mustard. Pour the dressing over the potato mixture and gently toss.

While I still have camera envy because Nicole got a new camera for her birthday, turns out there are a lot of features on my camera I never knew I had!  It helps to read your manual again after you become familiar with your camera!

Case in point – I never knew I had “labels” on my camera!

sorry I didn’t notice you were scratching your armpit Hannah!

Stats for Tuesday:

  • 1,473 calories, 147 carbs, 98 protein, 58 fat and 17.1 fiber
  • 7 mile bike ride, 5 minutes of abs on the ball

Happy Hump Day!