Thanks for all the kind comments yesterday about my day spent with my family!  Glad you think Charlie looks as good as I think he does. 😀

I have Jacky to thank for my breakfast yesterday.  A while back she posted a recipe for a cauliflower buffalo dip that looked amaze balls.


But I never ended up making this because I went to Virginia, so I ended up freezing the cauliflower.  When I got back she posted another cauliflower recipe, this time a smoky cauliflower frittata.  Mine is based on what ingredients I had on hand.  I was happy to know that I could just defrost my whole cauliflower in the microwave.

Cauliflower, Cheese and Ham Frittata

  • Makes 4 servings:  341 calories, 16 fat, 15 carbs, 5.8 fiber and 27 protein


  • 1 large cauliflower
  • 6 eggs
  • ½ cup skim milk
  • 2 teaspoons Dijon mustard
  • 2 ounces shredded mozzarella
  • 2 ounces shredded cheddar cheese
  • 4 ounces diced ham
  • Salt and pepper
  • 1 tsp. smoked paprika

After I defrosted the whole head of cauliflower, I cooked it whole on my “fresh vegetable” setting.  And then because I am lazy, I added everything but the ham to my food processor – starting with the eggs first to beat, then pulsed after the cauliflower was added so that I still had some texture.  I mixed in the diced ham, then poured everything into my pie plate and baked at 350 for 30 minutes.

I accidentally left my camera on the “on” setting all night, so my phone had to sub in for the picture – don’t let this crappy picture turn you away from making this – it was super filling with a cup of fresh fruit on the side.  Breakfast came in at 385 calories, 16 fat, 32 carbs, 7.2 fiber and 28 protein.


Chicago is still in the grip of a heat wave – I think today is the last day with temps close to 100, with a heat index of 110.  Fall is my favorite time of year weather wise – I mush prefer a light jacket to walking around with boob sweat every day.

I ran a couple errands at lunch.  My boss always has me pick her up something when I go out – she wanted Panera and said that I could buy lunch for myself too.  Except I wanted what I brought better!

This is a great way to use up leftovers.  In my Mexican stuffed peppers:  2 ounces leftover pork taco meat, ½ cup cooked yellow rice, ¼ cup corn, ¼ cup salsa.  I just mixed that all together in one container.  At home I cooked my red pepper on the fresh veggie setting.  When I got ready to fix my lunch, I heated up the pepper and pork mixture separately for a minute each.  Then stuffed each half with the pork mixture, topped off with cheddar cheese and put it in the toaster oven on broil.  I added lots of Tabasco too.  Lunch comes in at 403 calories, 19 fat, 30 carbs, 4.6 fiber and 26 protein.

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I wasn’t sure what Tony had for lunch yesterday.  I am notorious for fixing the same thing for dinner that he had for lunch.  So I asked him what he wanted for dinner and he was like “you haven’t told me yet!”

Choices:  Turkey cutlet Milanese with mashed potatoes and green beans; skirt steak with Chihuahua cheese; or mushroom burgers with creamed spinach sauce.  He said “any of those would be great!”  (winning!)

I opted to make the mushroom burgers.  I found a recipe on this site but adapted it a bit for 2 servings.  I am still getting to like mushrooms, so I did chop them up a bit before adding them to the ground beef mixture.  Open-mouthed smile

Steakhouse Burgers For Two with Creamed Spinach

For the burgers:  (268 caloires, 17 fat, 1.6 carbs, .4 fiber and 25 protein)

  • 8 ounces ground sirloin (I forgot to put this when I posted it earlier!)
  • 2 ounces of chopped mushroom
  • 1/2 teaspoon olive oil
  • 1 clove minced garlic
  • 1 teaspoon soy sauce
  • 1 teaspoon Italian seasoning
  • 1 tablespoon Dijon mustard
  • salt and pepper

Heat olive oil in non-stick skillet.  Saute mushrooms until golden brown, 3-4 minutes.  Remove from heat and cool slightly.  Mix with remaining ingredients and shape into two patties.

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For the spinach cream sauce:  (1/3 cup serving: 41 calories, 1.9 fat, 4.7 carbs, .4 fiber and 1.5 protein)

  • 1 tablespoon butter
  • 2 tablespoons flour
  • 1/2 cup fat free half and half
  • 1/2 cup chicken broth
  • salt and pepper
  • pinch of cayenne
  • 2 cups baby spinach, chopped
  • 2 tablespoons fresh grated Parmesan

Melt the butter.  Add the flour and stir for 1 minute.  Slowly add the half and half and chicken broth until thickened, about 5 minutes.  Add in remaining ingredients and stir until the Parmesan melts.

I served ours on a 2 ounce sesame bread that was slightly toasted.  Topped with the burger and spooned over the creamed spinach mixture.

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This was really, really good.  The spinach sauce soaked into the bread and the best part?  Tony gave it two thumbs up! Open-mouthed smile  Dinner comes in at 464 calories, 20 fat, 35 carbs, 2.5 fiber and 32 protein.

This heat has really really zapped any desire to work out.  I hope to change that by getting outside for a walk as soon as I publish this.  I know with temps near 100 I won’t be going anywhere during lunch today! It’s already 80 degrees this morning. Devil

I think I’ll be thinking of these guys during my workout – I am half their age!


Make it a great day!