Latly I have been trying different ideas for dinner a endless job at times.
I came across a recipe called A crustless quiche.
The cowboy loves it so I get a gold star for that.

Crustless Bacon and Cheese Quiche

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  Prep Time: 15 min Total Time: 45 min Makes: 12 servings, one piece each

What You Need

1 cup sliced green onions (about 5 medium) 1 cup  chopped tomatoes (about 1 medium) 12 slices OSCAR MAYER Bacon 1 cup  sliced fresh mushrooms (4 oz.) 12 eggs 1/3 cup  BREAKSTONE'S or KNUDSEN Sour Cream 1 cup KRAFT Shredded Cheddar Cheese 1 cup  KRAFT Shredded Mozzarella Cheese

Make It

 

PREHEAT oven to 325ºF. Reserve 2 Tbsp. each onions and tomatoes; set aside. Cook bacon in large skillet until crisp. Remove bacon with slotted spoon to paper towel-covered plate, reserving 1 Tbsp. of the bacon drippings in skillet. Add mushrooms to skillet; cook and stir 2 min. or until tender. Remove from heat. Chop bacon. Add to mushrooms along with the onions and tomatoes; mix well.

BEAT eggs and sour cream with wire whis****il well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.

BAKE 30 min. or until center is set. Sprinkle with reserved onions and tomatoes. Let stand 5 min. before cutting into pieces to serve.

 

   

Nutrition Infomation

  Calories  200 Total fat  15 g   Saturated fat  7 g Cholesterol  240 mg Sodium  350 mg Carbohydrate  3 g   Dietary fiber  1 g   Sugars  1 g Protein  13 g Vitamin A  15 %DV Vitamin C  4 %DV Calcium  15 %DV Iron  6 %DV



I can never eat a full serving and you can play around with the ingresents by adding more veggies and or cheese. Last night I did not have any tomatoes so I cut up some summer squash the first time I made it I used turkey sausage.
                                                                       Annie

Hey Annie,

That looks so good.  I start my low carb diet tomorrow, this may fit in.  Only 3 carbs and it looks like that would come from the tomatoes.  Thanks for the recipe.  You are doing great.  You give me so much encouragement. 

Deborah

Hi Deborah,
Good luck on your low carb diet and I think you will find this recipe a good one I like it mainly because my pouch likes it.
When my pouch is full and happy then I am happy.
                        Annie

My boys love this too. Abytime that we have "breakfast: for dinner this is one of their top requests. Plus there's usually just a little  leftover  for me to take to work the next day.

Have a great day!!!!!!!!!!!!!!!!!!
- Iris

Hi Iris to make my man happy and my pouch happy then I have done well.
I used to love to cook and have been in a slump about cooking for several months.
I have found it so hard to cook for Lee and at the same time something gastric by pass friendly.
I made my pork stew Sunday night and once again the pork got stuck.
I am almost at the point of having to give up pork like I have steak.
Maybe I could try ground pork next time.
                                      Annie

I'm scared of most meats unless I cook them in the crock pot. The ground pork that they sell in food Lion is wonderful - as is the ground turkey and chicken. The chicken makes an awesome chili.

 I used to love to cook as well - and it is a challenge when you cook for hungry men compared to what we can tolerate. I'm not sure who invented the crock pot - but God bless them.

- Iris

Annie,

This sounds great!!  I read the ingredients to Scott just now and he said "Can we have it for dinner tomorrow night?"  So I guess I know what I'm fixing for dinner tomorrow!!!  LOL!!!

Thanks so much for sharing this with us.  I am in a rut trying to keep dinner new and exciting.  I get tired of cooking the same old stuff all the time.  It's funny but before WLS I used to hate to cook but now I love to try new recipes and Scott loves just about everything I fix (thank goodness!!).  Keep these recipes coming!!!

Hugs,
Donna

Hi Donna,
Let me know how you and Scott like it oh did  I mention I  used bacon last night and have used turkey sausage too or I guess you could use ham too.
                                                    Annie

I love making crustless quiches and often enjoy some for breakfast. They freeze well so that you can make a whole recipe and freeze the rest. I often put them into cupcake or muffin liners so that they are already a serving size. If you are newly post op, you could use the mini muffin liners. My favorites are quiche lorraine, and a spinach and mushroom quice, but the possibilities are absolutely endless.