I was up .3 lbs at weigh-in today, probably the weight of my socks. LOL Things are getting better with the one remaining FD and my stress level is almost back to normal. Here are a couple receipes for you all to try. They are really good.
Crustless Chicken and Broccoli Quiche
2 c broccoli florets coarsley chopped
cooking spray
2 TB dry bread crumbs
3 TB flour
1 tsp basil
1/4 tsp salt
1/8 tsp pepper
1 c skim milk
1 TB Dijon mustard
1 (4oz) egg subsitute
1 1/2 c chopped roasted chicken
1/2 c reduced fat shredded cheddar cheese
1/4 tsp paprika
Cook broccoli in boiling water for 3 minutes; drain. Coat a 9" pie plate with Pam; sprinkle with bread crumbs, set aside. Combine flour, salt, and pepper in a large bowl. Add milk and mustard. Stir in egg subsitute, add chicken and 1/4 c cheese. Stir well and pour into pie plate. Sprinkle remaining 1/4 c cheese and paprika. Bake at 350 for 45 minutes. Let cool on wire rack for 15 minutes.
Yield: 6 servings 167 calories 5.3 grams fat 1.9 grams fiber
Crustless Crab Quiche
2 tsp olive oil
1 medium onion chopped
3/4 lbs sliced mushrooms
2 large eggs
2 large egg whites
1 1/2 c nonfat cottage cheese
1/2 c nonfat yogurt
1/4c flour
1/4 c grated parmesan cheese
1/4 tsp ground red pepper
1/4 tsp salt
1/4 tsp pepper
1/2 lb crabmeat
1/2 c shredded cheddar cheese
1/4 c chopped scallions
Heat oven to 350. Lightly spray pie plate with Pam. Heat 1 tsp oil in skillet.
Saute onions, transfer to bowl, add 1 tsp oil to pan and cook mushrooms, 5 to 7 minutes. Add to the onion mixture. In a food processor, blend egs, egg whites, cottage cheese, yogurt, flour, parmesan cheese, red pepper, salt, pepper until smooth. Mix with the veggies. Fold in crab, cheddar cheese and scallions. Pour into pie plate. Bake 40 to 50 minutes. Let stand 5 minutes.
Yield: 6 servings 219 calories 8 grams fat
Crustless Chicken and Broccoli Quiche
2 c broccoli florets, coarsley chopped
cooking spray
2 TB dry bread crumbs
3 TB flour
1 tsp basil
1/4 tsp salt
1/8 tsp pepper
1 c skim milk
1 TB Dijon mustard
1 (4oz) egg subsitute
1 1/2 c chopped roasted chicken
1/2 c shredded reduced fat cheddar cheese
1/4 tsp paprika
Heat oven to 350. Cook broccoli in boiling water for 3 minutes; drain. Coat 9" pie plate with Pam; sprinkle with bread crumbs. Set aside. Combine flour, salt and pepper in a large bowl. Add milk and mustard. Stir in egg subsitute, add chicken and 1/4 c cheese. Stir well. Pour into pie plate. Sprinkle remaining 1/4 c cheese and paprika. Bake at 350 for 45 minutes. Let cool on wire rack for 15 minutes.
Yield: 6 167 calories 5.3 grams of fat 1.9 grams fiber
Skinny Crab Quiche
1 can (6oz) crabmeat, drained, flaked and cartilage removed
1 1/2 c shredded reduced fat cheddar cheese
1/2 c shredded zucchini
1/3 c chopped green onion
1 1/2 c egg subsitute
1 can (12oz) Fat free evaporated milk
3/4 tsp ground mustard
1/2 tsp salt
1/4 tsp salt free lemon pepper
dash paprika
In a bowl, combine the crab cheese, zucchini and onions. Press onto the bottom and up the sides of a 9" deep pie plate coated with Pam. In another bowl, combine the egg subsitute, milk, mustard, salt and lemon pepper; mix well. Pour into the crust. Sprinkle with paprika. Bake, uncovered at 400 for 25 to 30 minutes or till center is set. Let stand 10 minutes before cutting.
Yield: 6 servings 223 calories 9 grams fat trace fiber
Early Riser Oven Omelet
10 egg whites
5 eggs
1 c Fat free skim milk
1/4 tsp salt
1/4 tsp pepper
1 1/2 c cubed cooked lean ham
1 c chopped fresh broccoli
1 c reduced fat shredded cheddar cheese
1 medium tomato, seeded and chopped
3 TB finely chopped onion
In a bowl, beat eggs, egg whites, milk, salt and pepper. Pour into a deep 9" pie plate coated with Pam. Sprinkle with the ham, broccoli, cheese, tomato and onion. Bake, uncovered at 350 for 30 to 35 minutes or until eggs are set.
Yield: 6 servings 230 calories 10 grams fat 1 gram fiber
Breakfast Casserole
12oz reduced fat bulk pork sasuage
1 medium onion chopped
2 eggs
4 eggs whites
2 c skim milk
1/2 tsp ground mustard
1 tsp salt
1/4 tsp pepper
8 slices white bread cubed
2 c (8oz) shredded reduced fat cheddar cheese
In a skillet, cook sasuage and onion until sasuage is no longer pink; drain and cool. In a large bowl, beat eggs, egg whites, milk, mustard, salt and pepper.
Stir in the bread cubes, cheese and sasuage mixture. Pour into a 9X13 baking dish sprayed with cooking spray. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 for 35 to 40 minutes or until a knife inserted near center comes out clean. Let stand for 5 minutes.
Yield: 12 servings 211 calories 11 grams fat 1 gram fiber

). The recipes look great. Thanks for posting those.
I’m glad to hear Mark wouldn’t require surgery. 

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I just cant seem to get it under 1400, i would have liked at least 2 days of calories below 1400.
YUM, YUM. Cant wait to try them...its great that some would be good for breakfast and some good for dinner. I need some dinner ideas, so those will be a nice change.

That put me into the 30 pounds gone range AND i got to add a dragonfly. I didnt think i would pull it off...i was weighing in pretty heavy last night at 3 pounds up from ticker weight...i dont know what happened but i lost the 3 pounds up, plus two to boot. I even took a risk and weighed several times and it was the same all times.
Happy birthday to you, happy birthday to you, happy birthday dear robbin, happy birthday to you. And big congrats on that scale staying down. Pounds lost is definately the best present you can give yourself. WTG.
I know that feeling well, the one where you have to push for every single second you are doing it...then FINALLY, what a sense of accomplishment when you stick to it and do the whole routine. Good job. 
Well actually, I think it is good to fluctuates calories higher some days then lower other days. YAY on adding another dragonfly. 