Tis the season for sales. For some reason, the spirit of the season flies out the window of stores with sales, and it becomes a desperately frantic grabbing festival. These types of events are actually looked upon favorably by some. I used to know a single gentleman who claimed that the Christmas rush with all the grabbing and jostling was the most action he saw all year. I told him that he really needed to get out more.
Onto other subjects...
Despite the holiday season and all the wonderful temptations out there, I have been dieting for the last 3 weeks or so. I think this is the first year that chocolate has not been the dominate food item in my meals. OK, I'm exaggerating slightly. I have managed to drop 8 pounds though, so I'm going to work on spraining my arm by patting myself on the back. I will admit, the day I made cookies was a serious setback, but I got through it. My family has now been warned not to bring sweets ESPECIALLY chocolate into the house. They have been threatened with having to scoop the kennel for a month if they do so. Since we have a Great Dane, this is a dire punishment!
For anyone else dieting, and looking for a flavorful yet sensible breakfast item, here has been my favorite to date:
Baked Veggie Omlette
1 cup shredded Pepper Jack Cheese
1 1/2 cup chopped broccoli (or) 10 oz frozen chopped broccoli, thawed and drained
2 medium tomatoes, coarsly chopped
2 cups shredded Cheddar Cheese
1 cup sliced mushrooms
1 cup soy or regular milk
1/4 cup flour
dash Tabasco sauce
3 eggs
Heat oven to 350F.
Layer pepper cheese, broccoli, tomatoes and cheddar cheese in ungreased square baking dish, 8"x8"x2".
Beat milk, flour, Tabasco, and eggs until smooth. Pour over cheese.
Bake uncovered for 40 to 45 minutes or until egg mix is set.
Let stand 10 minutes before serving.
Makes 6 servings, 340 calories.
Yummy stuff. I make this on Sunday night, and if I hide it from the family it gives me breakfast for the whole week!