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 before you knew it  . . . we were in school!

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! šŸ˜€

And then we graduated high school!

And then time flies by – next thing you know I have a 19 year old daughter, and she has three kids ages 15, 13 and 9 (actually, Happy Birthday to the 15 year old Paul – his birthday is today!)

here we are at my Mom’s birthday party last September

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. šŸ˜€

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! šŸ˜€

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.

see how much filling there is? When it came out of the oven it was a good 1 inch above the side, but once it cooled down, it leveled out

Now I can’t wait for breakfast! šŸ˜€

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 šŸ˜€  Have a great weekend – and check back next week – I’ll be having another awesome giveaway!