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 We were away visiting my parents in Maryland for the weekend, and of course within 30 minutes of being back home, I went to Wegmans for my weekly shopping trip.  I picked up my “weigh in wednesday” celebratory flowers as well as the ingredients for today’s recipe.  On the drive back from Maryland, I found this recipe in Whole Living (it’s not out on their website) for a Spicy Zucchini Frittata.  Their’s calls for 8 whole eggs which I replaced with egg whites.  They also called for 1/2 a red onion, but I just used the yellow onions I had at home.

Spicy Zucchini Frittata

2 tsbp olive oil

yellow onion (sliced)

1 jalapeno thinly sliced

1 zucchini thinly sliced

1 can whole kernal corn

2 cups egg whites

 1. Heat Broiler.  In a medium ovenproof skillet, heat oil over medium heat and cook onion and jalapeno for about 5 minutes until tender.  Add zucchini and corn and cook until tender, about another 7 minutes.  Season with salt and pepper.

2.  Pour egg whites into skillet over vegetables.  Cook until sides are just beginning to set, about 2-3 minutes.

3. Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on top, 2 to 3 minutes.

4 servings, 166 calories per serving.

This does not do it justice, but it is terrific!!!


So, every Wednesday is my weigh-in day and if I lose weight, no matter how much or how little, my reward is to buy myself flowers.  I love having flowers around and they are a nice reminder throughout my week of what I accomplished the prior week.  I was very pleased with the results this week and I feel like I’ve finally gotten back to my pre-vacation mindset with eating and working out…and have moved past my pre-vacation weight!   Since these flowers are only a few days old, I’m going to wait until the weekend to get new ones to celebrate this week’s weight loss.

Last night I made the crustless quiche for dinner.  It was so tasty and I finally got to add pictures to the recipe post.

I normally kickstart my week with Personal Training with Katie B., but I missed it this week because of work obligations.  I really missed having my personal training session, but I am happy to have gotten to take two of her classes this week.  Last night I took Cardio Kick which is a ton of fun. The class is getting bigger and bigger each week which is a testament to how great it is!  Tonight was her first night officially teaching BodyPump, so I thought I would support her and attend.  It’s harder than you think to lift weights to the beat of music!  It is definitely a class I’m going to add into my rotation.

I didn’t cook tonight, so no recipe.  We went to Max & Erma’s because I had a Groupon deal for it and I didn’t feel like cooking.  I had their Grilled Asparagus appetizer….SOOOO yummy and only 240 calories according to their website.  I also had their basic house salad.  Good or not good, Wednesday night is their “free cookie with dinner” night, so we got free cookies.  Fortunately, I had been really good today with my eating and had enough calories left to thoroughly enjoy my cookie and not feel guilty.

Crustless Quiche/Frittata


Large yellow onion sliced

8 oz. container mushrooms

9 oz. ham steak (cubed)

1 c. Shredded Mozzarella- Part skim

2 whole eggs

¾ c. egg whites

Pie Plate


Preheat Oven to 400* 




Coat frying pan with cooking spray.  Add onions & mushrooms and sauté for a few minutes.  Add ham and continue to sauté until all vegetables are cooked.  Transfer vegetables to pie plate sprayed with cooking spray and smooth into one layer.  Add the mozzarella cheese on top of the mixture.  In a separate bowl, whisk together the eggs and egg whites.  Pour egg mixture over the contents of the pie plate.  Cook in oven for 35-40 minutes.  Let sit for a few minutes before cutting. 

Servings:  4 quarters,  258 calories per serving per recipe above

Note, I’ve added lots of different vegetables, meats, and cheeses to this egg mixture.  It’s a great standby when you need something quick to prepare or have a mishmash of vegetables and you need to make a quick dinner.  Enjoy!!

This is one of my favorite recipes to make for lunch.  It’s quick to make on a sunday evening and I can get an entire week’s worth of lunches out of the recipe.  I came across this on the Skinnytaste website and put my own spin on it.   The boullion mentioned in her recipe didn’t work out for me.  My rice took even longer to cook and came out mushy.


5 servings.  Heaping one cup servings for 222 calories per serving


1 cup uncooked brown rice

2 cups water (to cook rice in)

1 pound Turkey sausage (I use mild from Wegmans)

1-2 Yellow onion chopped (depending on size of onion and how much onion you like)

4 stalks celery

2 large carrots chopped (or you can use baby carrots)

8 oz. package baby bella mushrooms (any mushrooms will work though)


To cook the brown rice, put the rice and water in a pot.  Bring to a boil, cover and reduce heat to simmer or low.  Cook for 35-40 minutes until all of the water is absorbed.

While the rice is cooking, remove the casings from the sausages and break up into smaller pieces to brown in a frying pan.  While the sausage is browning, chop the onion, celery, and carrots.  Add to pan so they use the oil from the sausage to brown and absorb the flavors from the sausage.  Add the mushrooms and continue to cook until soft.

Once the rice is finished cooking, mix with the ingredients in the frying pan.  Depending on the size of your pan, you may have to mix in a bowl instead.

I take this for lunch and scoop out a heaping cup of the mixture per serving and put it into tupperware containers.  It makes 5 days worth of lunches.  It has just enough protein, fiber, and veggies to keep me full until after work.

Hello friends and family!!!

This my first blog entry ever.  As many of you know, I have been losing weight for the past 10 months and am up to 60 pounds lost!!  Woohoo!  You’d think I’d be more excited about this, but the 10 pounds to take me from 50 to 60 pounds lost took what seemed like forever to lose and I’ve been rather frustrated.  I’ve been working to motivate myself to break through this challenging time.

A week or so ago, I talked with my health coach, Amanda, about my frustrations, and she reminded me of how successful I’ve been.  Whenever I talk to her, I tend to start many of my sentences with “This time……” or “The last time I lost weight…..”  and she asked me during this conversation, “what has made “This time” the time that has stuck with you?”  I truly believe for a person to change an integral part of who they are, the time to change has to be the “right time” for change.  Somehow the stars aligned in August 2011 and I decided I was not going to keep hurting myself by not taking care of myself.  To save you all the details (my nickname is Chatty Cathy for a reason), I started working with a personal trainer once a week and started really understanding why nutrition was important.  The outpouring of support from my friends and family as I once again decided I was going to “get this weight off of me” was more than I had ever received before.  Not only had I changed in being ready to commit to this change in my life, but the people closest to me knew that this time was going to be the time I was successful with my weight-loss and they helped me in any way they could.

Back to my conversation with Amanda… the end of our conversation, she suggested I write about my journey.  I love talking about what has worked for me and I certainly know what works for me isn’t going to work for everyone, but I love being able to share what could work for the person I’m talking to.   I was inspired by a friend’s weight-loss blog to go this route in sharing my story and what has allowed me to have my greatest success.  While I don’t quite have her fearlessness of sharing a picture of my scale from my weekly weigh in, I do promise to share lots of recipes and will continue to share the excitement and satisfaction I’ve found with maintaining a healthy lifestyle while doing something I love-cooking for my family and friends.

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