I have Nicole to thank for my delicious breakfast yesterday.  Although, once I adapted it, it’s really inspired by Nicole.  You can check out her original recipe here.  (Um, and much better pictures are on that post too!)

Potato and Poblano Pepper Crustless Quiche

  • 4 servings (cooked in a standard pie plate)
  • 226 calories, 12 fat, 12 carbs, 1.6 fiber and 15 protein


  • 1 teaspoon olive oil
  • 8 ounces of potato, peeled and diced
  • 1 poblano pepper  **
  • 1.25 cups egg beaters
  • 1/4 cup fat free half and half
  • 1 cup finely shredded sharp cheddar cheese
  • salt and pepper

In my toaster oven set on broil at 450, I roasted the poblano pepper for about 10 minutes, turning once and then put into a ziploc to cool.

Heat the oil in a non-stick skillet.  Add diced potatoes, and cook, 7-9 minutes, just until tender.  Go back to the pepper and remove the charred skins and discard.  Seed and dice the peppers and add them to the potatoes and cook a couple more minutes.

Whisk the egg beaters, half n half, salt and pepper together.  Spray the bottom of your pie plate.  Put the potato/pepper mixture on the bottom layer.  Pour the egg beaters/milk mixture over that, then sprinkle with the cheese.  Bake at 425 for 20 minutes, or until the egg mixture is set.

** Holy shiz when Nicole said she used FOUR poblano peppers in her quiche.  Some peppers are so hot to me I can barely take a bite, and some jalapeno peppers I can eat like an apple.  Mine was SUPER spicy which is why I only added one.  And while a pie crust is nice, you won’t miss it with all the extra cheese you get to have! 

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The berries were especially good – both were on sale this week!

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I am in the home stretch for my 170 mile challenge.  Since I had my doctors appointment at lunch, those of you who follow me on facebook know I got my ass to the gym this morning to knock out another 9.3 miles.


So this whole mileage challenge started when my blog friend (who I know in real life – seriously, when you get back from NYC we will have to get together!) Jacky had 170 miles of training to go before the New York City Marathon.  It’s already this weekend already!   I’ve since hooked up with her sister Jody, who I played field hockey with.  (Hi Jody!).  She’s been monitoring my mileage, and when I posted that picture on facebook, she said “how many more miles?” 

When I typed out 67.2, I realized I’ll have to bike 16.8 miles the next four days.  We talked about doing 2 a days which is the only way I’ll meet my goal!  Still doable! Open-mouthed smile

Lunch was leftover beef stew with some garlic bread.  I only ate one piece of the garlic bread – it wasn’t that good – I bought a .50 cent loaf of day old bread from Jimmy John’s across the street, but only used a pat of butter and it was really kind of dry.

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And then came the biscotti.

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I went to get some coffee yesterday and I saw three bags of these biscotti.  I asked around and discovered it was one of the attorneys’ mother-in-law who made them, and his wife asked that they leave their house.  Want to know why?


Holy shizz – I ate three during the whole day.  And while that would be fine with the exercise I am doing to maintain my weight, that isn’t the answer while I am trying to lose weight.  Gah!   Why does food have to taste so good? Open-mouthed smile

Bay scallops were on sale last weekend – I ended up only using 2/3 of this package.

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Scallops always remind me of my Dad.  For Tony and I, going out to eat out was a treat – like saved for birthdays and special occasions.  It’s so different how our kids grew up.   They probably ate out more by the time they were ten, then Tony and I did our whole childhood!

We would go to Red Lobster and my Dad would always order scallops, only to complain that they were too small.  I wanted to say “um, it’s because we are at Red Lobster!”  Back then I ate no seafood, but I still remember their cheddar biscuits!

The base of my pasta dish is a low fat alfredo made with fat free half and half.  The bay scallop part was from this recipe, only I reduced the butter to 1 tablespoon and reduced the olive oil to 1 teaspoon.

Somehow, my pasta all stuck together, so half was cooked perfectly, the other half was inedible.  I don’t know if I didn’t use enough water when I cooked the pasta, or what.  So we both could only eat half of this plate.  The flavor was good, so I’ll have to buy better pasta next time.

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Don’t you just love the fluorescent lighting in my kitchen??!!  I of course added crushed red pepper to mine.  The scallops were delicious though!

Hurricane Sandy only effected Chicagoland with a windy night – and today should be windy as well, but only like 30 mph winds.

Hope all my east coast friends and families are okay!  I read that 16 people died and millions of people are without power.  Sending big hugs your way!

Off to the gym . . . 16.8 miles have to be done before work and lunch today – wish me luck!