This week’s menu and mini quiche!

I have so many things to share with you guys!

Mike and I had double date night with Jess and Brad last night. We got Mexican and then went to see Godzilla. IT WAS SO GOOD. Better than I thought it would be by far! I ate what I wanted to. I eat so healthy during the week, I don’t worry too much about the weekends.

Today we went to the mall. We ate at California Pizza Kitchen. I was craving their thai crunch salad. So Mike and I split that. Yum!


We stopped in H&M. Mike got some sessy new jeans. I didn’t find much I wanted. I’m so apprehensive buying clothes right now. I’m losing weight consistently so I don’t want to waste money on something that will only fit for 3 weeks. I stopped in bath and body works to get their new summer candles. Yay!


Our last stop was our weekly trip to Trader Joe’s. We got lots of goodies on the menu this week!



I wanted to show you guys how I keep my salad fresh for the week. Load up a few bags of salad mix in a giant Tupperware bowl then add a square of paper towel to the top. It soaks up excess moisture. Which leads to crisper lettuce!

I made mini quiche for our breakfast all week. So excited for them. We took a bite. Oh, so freaking good.

Mini Quiche!

You’ll need:
4 eggs
1/2 cup low fat milk
1/2 heavy whipping cream
1 pie crust (roll out, such as pillsbury)
A large handful of baby spinach
1 healing cup of cut up/diced ham (we used sandwich meat ham)
Roughly one cup of shredded cheese

Preheat oven to 375 degrees.

Roll out the pie crust. Use the top of a cup to create circles in the dough.



Grease up your muffin pan really well. Make sure all of the sides are oiled as well. You can use Pam or any oil you have on hand. Press circles of dough into muffin pan, making sure it is all pressed down and into the sides.


In a bowl. Combine 4 eggs, 1/2 cup of low fat milk, 1/2 cup of heavy cream, salt and pepper. Whisk well.

Add baby spinach on top of pie crusts in pan. Then add chopped ham on top of spinach.


Lastly, add egg mixture to each muffin tin. Fill to where it is equal with the top of the crust. I used my 1/2 cup measurer so I didn’t make a mess.

Sprinkle cheese evenly onto all of the quiches.

Bake for 30 minutes. Pull them out and let them cool! Then pack them in plastic baggies for breakfasts or eat one right away like us!



I’m obsessed. They are PERFECT.

Anyways, I’ll leave you with this weeks menu. Mike is grilling steaks and squash and I need to help. Hah

Monday: Fish tacos!
Tuesday: Flat Out Pizzas
Wednesday: Orange Chicken and stir fry vegetables!
Thursday: Bourbon BBQ Turkey Burgers!

Fitness this week includes Monday and Thursday Zumba! Tuesday and Wednesday jog/walk at the park! (weather permitted. Hoping I don’t get stuck in the gym!)

See you guys soon! I’ll post some more info about Zumba! And fun pictures of the class!



8 thoughts on “This week’s menu and mini quiche!

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