Healthy Living

Happy Healthy Monday

Wow I know it’s been a long time since I wrote on a Monday. I have just been super busy with family and getting my house ready to sell I just don’t spend a lot of time online anymore. When I do get online I get what I need done and get off these days. Time passes too quickly when I am on the computer so I have backed off quite a bit.

My house is on the market to be sold and I hope it can be in the next 30-40 days. It’s a great starter home for someone. The house I wanted didn’t happen. They were not being reasonable so we told them forget it. If they come to their senses then maybe I will reconsider.

Diet wise well there hasn’t been anything happening. Now that my house is finally for sale I can get back to focusing on it. The stress of moving is unreal!

Well I need to get off this thing and do some work. Have a super day and here is a great recipe!

Estimated Times

Preparation Time: 15 mins
Cooking Time: 55 mins

Servings: 8


1 unbaked 9-inch (4-cup volume) pie shell
2 medium fresh tomatoes, chopped
2 MAGGI Chicken Flavor Bouillon Cubes or MAGGI Vegetarian Vegetable Bouillon Cubes
1 container (16 ounces) sour cream
3 large eggs
1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese, divided
1/4 cup seasoned bread crumbs
2 cloves garlic, finely chopped


PREHEAT oven to 350° F.

COMBINE tomatoes and bouillon in small saucepan. Cook over medium-high heat, stirring frequently, just until bouillon is dissolved. Remove from heat.

COMBINE sour cream, eggs and 1/4 cup cheese in medium bowl; pour into pie shell. Combine bread crumbs, remaining cheese and garlic in small bowl; sprinkle over sour cream mixture. Spoon tomato mixture over filling.

BAKE for 50 to 60 minutes or until filling is set.

Calories: 260 Calories from Fat: 180 Total Fat: 20 g
Saturated Fat: 10 g Cholesterol: 130 mg Sodium: 510 mg
Carbohydrates: 13 g Dietary Fiber: .5 g Sugars: 3 g
Protein: 8 g

Karla Urwitz
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