Not so much for me, but I knew this week was going to be hard. The only inspiring moment for me was yesterday, when I realized that my mother was just a mean old woman and her opinion NO LONGER MATTERED TO ME! I don't CARE if she thinks I'm fat because her opinion of the world is screwed UP! Woohoo!
p.s. I enjoyed some of my son's birthday dinner (pizza, chips, cake, fruit, veggies) yesterday but didn't binge. Had wheat and was off plan, but I had only a little. Major props for me!
Anyway ... I've been making a lot of quiches lately, haven't I? It's convenient, easy, and they freeze well. Just spend a day or two out of the week cooking and you have a week or two worth of quick low-carb food.
Cook the quiche. Let it cool. Cut into portion size. Wrap each in plastic wrap, and put them in a freezer baggie (mark!). Freeze.
The night before I plan to eat one, I pull out a single serving and place in the fridge. It's defrosted by the next morning. I unwrap, place on a plate and microwave for about a minute. More or less.
For my oriental chicken quiche, I often drizzle a little toasted sesame oil or kung pao sauce on it, just before serving. Yummy!
10 large eggs
1 28-oz can Kroger StirFry (oriental) Vegetables
1 6.5-oz can mushroom pieces
1/2 medium onion, chopped
6 oz cooked/roasted chicken
6 oz raw (unsalted) cashew pieces
salt/pepper/ground ginger to taste
Preheat oven to 350 degrees F. Combine all ingredients except eggs, and place in sprayed pan (lasagna pan works well here). In a mixing bowl, whisk the eggs until frothy. Pour into pan and lightly stir with fork to combine with the other ingredients. Use more eggs if you need to. Bake 20 minutes, or until the center doesn't jiggle. Let cool. Cut into serving pieces. Makes 10 servings.