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!
Preparation Time: 15 mins
Cooking Time: 55 mins
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
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|