Brunch outcome & photo

Well, as usual it was great to see Michelle. And, I forgot to photograph the quiche in all its quich-y glory. Instead, I included this little photo of the last sliver remaining.

As it turns out, it was good! A few tips- do all the prep work for the quiche (saute leeks, cook bacon, shred cheese), but do not assemble or cook in advance. I cooked the quiche Saturday then reheated it today. So, we didn't get that fluffy goodness. But, it was pretty good! Mike liked it, though not as much as the heavy cream full fat cheese version. Another tip- my friend Heather mentioned that leeks are a bear to clean- they are. So might as well clean a bunch at once, allow to dry, then freeze! Genius! If you choose to go that way, assume 2 loosely packed uncooked cups, making 1-1.5 cooked cups. Finally, I cut the quiche into sixths before anyone served themselves. That way, I knew I got one serving before others sliced pieces in half, etc.

I ended up eating lots of fruit salad, 2 muffins, and a slice of quiche. 12 points well spent for a brunch!

What are your tips for enjoying brunches with friends?

Brunch without guilt!

I'll admit it.  I'm a sucker for brunch. I love everything about it- lazy Sunday mornings, combination meals...mimosas! And its a great way to entertain when you have kids- no worries about bed time interruption. But, brunch can often be pointy when you're on WW. It can also lead to guilt later in the day for "spending" all of your points early in the day.

So today, I offer a solution. My good friend and her boyfriend are coming to visit today to spend time with the twins and brunch with Mike & I. She's bringing the fruit salad and I'm making 2 dishes:  these delicious muffins and a quiche.

I used my regular pie crust recipe:  1 cup flour, 6 tbsp cold butter, 1 tsp sugar, pinch salt- blitz in the food processor till crumbs form then add ice water until it forms a ball of dough. Divide into 2 discs, cover each in plastic wrap. Each crust is 14 points.

Bacon, Leek, and Cheddar Quiche- serves 6 at 6 pp each
1 pie crust
1 cup whole milk
3 eggs
3 oz shredded reduced fat cheddar
5 slices center cut bacon
2 leeks- sliced & cleaned
1/2 tsp pepper
1/2 tsp salt

Roll out pie crust into a pie plate. Prick all over with a fork and bake at 375 for 10 minutes. Meanwhile, heat a large frying pan and coat with nonstick cooking spray. Add leeks and cook until softened. Cook bacon in the microwave, discard drippings, and crumble. In a bowl beat the eggs, milk, salt, and pepper. Remove crust from oven. Add leaks, crumbled bacon, cheese, and finally egg mixture. Bake at 375 for 35 minutes or until the center of the quiche puffs up.

I haven't tasted or photographed this quiche yet, but once I do, I'll let you know how it goes!

Look who's back!

Well, I'm back!
For those of you who never read my blog before, welcome!
I haven't updated in 2 years but here's a brief overview of me and the blog.

I started this blog the last time I joined weight watchers, in January 2011. I used it as a place to talk about recipes I've tried, tips I've found useful, and good finds at grocery stores and farmers markets. At that time I was teaching jazzercise 5 x/week, doing yoga 1-2x/week and was a full time grad student finishing my phd.

Fast forward a few years.

I took a job as an assistant professor at a small state college in New Jersey. I love my job. I also had two beautiful twin baby boys almost 6 months ago. I love Connor and Luke more than anything I could possibly imagine. I'm still teaching jazzercise, but now its only 1-2x/week. Yoga? I wish! I'm incredibly lucky to have a supportive husband, flexible and kind department chair, and amazing babysitters. But I'm still a mom of infant twins working full time, so things aren't so easy this time around. I don't have oodles of activity points to spend on wine any longer, so weight watchers will be a bit harder. I also have a lot more to lose.

This wasn't the original plan by the way- life never is. I thought I'd have my babies one at a time (well, I always wished for twins, but wishes so rarely come true). I also thought I'd have them while I was in grad school, so I could be home with them, and then start the job search. Instead, it took years of trying, doctors, treatments, etc., before I got pregnant with my twins. So, I'm a working new mom. But life is still pretty wonderful.

Anyway, this time, I have a lot more weight to lose. I am 20 pounds above my pre-pregnancy weight, 30 pounds above my pre-IVF weight, and 50 pounds above where I'd like to be. So I'm taking baby steps, but I'm hoping keeping this blog along with counting my points can keep me accountable.

As far as my cooking/eating philosophy:  I eat real food. No splenda, no smart balance, no ricedream ice cream. I cook with oil and butter in moderation. I use reduced fat dairy products and nonstick cooking spray. I eat real pasta. See this post if you want to know why.  Don't try and convince me to eat pretend food. I won't do it.

So, here's a quick and easy 1 point side dish

Fennel, Red Onion, and Carrots (serves 2, 1 pp each)
1 bulb fennel sliced thin
1 medium red onion sliced thin
2 large carrots peeled and sliced thin
2 tsp olive oil
1/2 tsp thyme
salt & pepper to taste

Heat oil in a large pan over medium heat. Add remainder of ingredients to pan and saute till soft. End of recipe.

I use this as a side dish with fish often. Today I'm having it with salmon and sweet potato oven fries.