The great thing about making quiche over the weekend is that you already have breakfast made for the week.  I had the last piece yesterday with some canteloupe on the side.  Breakfast comes in at 8 points.

I love all the layers to this one too – you can taste the potato, ham and cheese with each bite.

Nicole of Prevention RD made a broccoli cheddar soup a couple weeks ago – I was intrigued because it was from the Food Network magazine, and that soup recipe jumped out at me immediately too – until I saw that their version was over 600 calories!

But knowing Nicole, I knew she would make a healthier version – I gave some to my boss – even though she has an aversion to cream based soups – and she was literally licking her soup bowl clean.  My slight changes are in blue.

Broccoli-Cheddar Soup adapted from Food Network

1 Tbsp extra-virgin olive oil
1 medium onion, finely chopped (nope!)
3 stalks celery, finely chopped
2 cups low-sodium chicken broth
1 cup half-and-half (I used fat free half and half)
1 cup fat free milk
1 lb russet potatoes, peeled and chopped
1 lb sweet potatoes, peeled and chopped (I only had 1 lonely sweet potato, and it was 8 ounces peeled)
1 bay leaf (don’t like bay leaf)
Kosher salt and freshly ground pepper
6 cups chopped broccoli florets
5 oz 2% sharp cheddar cheese, shredded (about 1 1/3 cups)


Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, milk, both potatoes, bay leaf, 2 cups water, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.

Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain.

When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper.  (I used my stick blender)

Add the cheese and stir until melted. Ladle the soup into bowls. Yield: 6 servings (2 cups each).

Nutrition Information (per serving): 338 calories; 11.3 g. fat; 31 mg. cholesterol; 529 mg. sodium; 45.8 g. carbohydrate; 7.5 g. fiber; 15.3 g. protein

This was light and delicious – of course I did add some Tabasco to my bowl to kick it up a notch.  And you know me, anything with cheese and I am in.  šŸ˜€  I had leftover salad from our luncheon – I actually ate some vegetables!  Lunch comes in at 11 points.

It was a crazy work day, the weather was rainy and cold so I ended up eating lunch at my desk – I have to tell you it makes the day seem WAY longer when I don’t get that exercise break in. šŸ™

I scored on chicken again last week – $1.29 a pound!

I had chicken parmesan on the menu, but when Tony called me and asked what I had planned and I told him parm, he said “I don’t mind what you fix.”  So enter . . . TACOS!  Yep, given the opportunity I will always sneak in Mexican . . . or pizza!  My plate was 9 points.

So I did pretty good yesterday, after dinner I had 28 points for the day.  Until I started watching Biggest Loser in my comfy chair in our den.  What was on the table next to me?  A jar of peanuts.  I mindlessly ate them while I watched t.v., never even measured them out – I stopped myself after 5 minutes, but I’d probably eaten 8 points of peanuts.  Why do I do that?  Especially when watching Biggest Loser! (which I am loving that the 40 year old group is kicking ass!)

Stats for Wednesday:

  • 36 points
  • no exercise
  • average blood sugar 118

It’s another rainy cold day in Chicago, but I am taking a rain jacket – I am walking during my lunch today come hell or high water!  Have a great day!