No substitute for healthy living

I won’t depress y’all and tell you that P is down another four pounds since Monday.

Personally, I consoled myself by eating some chocolate chip cookie dough at Gulley’s house yesterday.

Late Monday night, I searched the internet for some low-fat, healthy recipes because a person can only eat so many grilled chicken salads before the sight of a lettuce leaf activates your gag reflex.

Or maybe that’s just me.

Funny how it never happens with brownies.

Anyway, the next day I headed to HEB with a grocery list full of words like “fruit”, “baked chips”, and “Skinny Cow”.

When I got home, P came out to the car to help me unload groceries. Normally, this is a happy time because it’s like the York Peppermint Pattie fairy has come to visit and brought her friends, Hostess Powdered Donette and Bluebell Homemade Vanilla.

Oh, but not this time.

P glanced in one of the grocery bags and looked visibly disturbed as he asked, “Are these Egg Beaters?”

Yes. Yes they are.

But don’t use all your energy getting excited about the egg substitute because wait until you see the Guiltless Gourmet baked blue corn chips and the Orville Redenbacher Taste-Free popcorn!

I actually bought the Egg Beaters because I found a recipe on the Cooking Light website that looked pretty good and thought I’d give it a whirl.

And you know what?

We all loved it, so I thought I’d pass it along. I made it for dinner, but it would be great for breakfast or brunch.

It would also be really good with a side of Baked French Toast Casserole, however that probably defeats the point.


Garden Vegetable Crustless Quiche
from Cooking Light

1 1/2 cups egg substitute
3 large eggs
1 1/2 cups shredded reduced-fat extra sharp cheddar cheese, divided
1 1/2 cups shredded reduced-fat Monterey Jack cheese, divided
1/2 cup 1% low-fat milk
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (16 oz.) carton fat-free cottage cheese
Cooking spray
4 cups sliced zucchini
2 cups diced potato
1/2 cup diced onion
1 cup finely chopped green bell pepper
1 (8oz.) package sliced mushrooms
1/2 cup chopped fresh parsley
2 tomatoes, thinly sliced

Preheat oven to 400. Beat egg substitute and eggs in a large bowl. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt and cottage cheese.

(P had no idea it contained cottage cheese. I feel certain he would have refused to eat it, purely on principle, had he known. A man has his limits.)

Heat a large non-stick skillet over medium-high heat. Coat with cooking spray. Add potatoes and onions.

img_4990.jpg

Cook for about ten minutes or until potatoes start to become tender. Add zucchini, bell pepper and mushrooms. Saute for about 5 more minutes.

img_4992.jpg

(I think I needed a bigger skillet. If anyone from Calphalon is reading this, feel free to hook me up.)

Add zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400 for 15 minutes. Reduce oven temperature to 350 and bake for 35 minutes or until lightly browned and set.

img_4997.jpg

It really is good and, if you’re like P, it might even cause you to lose four pounds in two days.

But probably not.

Subscribe for the latest news from Melanie