Jenn’s “I don’t know what the hell I am doing quiche”

…or as I have to call it for my husband to eat it: Manly egg, bacon, and potato pie. He walked into the kitchen as I was making it, looking dubiously at me as I cooked.

“Coffee?” he asked.

“Nope,” I answered. “It’s not personal…I just got sidetracked by this *gestures*.”

“No coffee is always personal. What are you making?”

“A manly egg, bacon, and potato pie.”

He nodded and left the kitchen.

The only quiche I have eaten in my life came from a grocery store, and it was way better than it had any right being. The kids even loved it. So, as I was sitting on the couch this morning with my girl, watching the 239th Sesame Street of the morning, I had a flash of inspiration: I have a pie crust in the freezer! It might be a little freezer burnt, but I like to live dangerously.

So I have no idea if this will work…let’s be adventurous.


  • five eggs
  • 3/4 cup milk + 1/4 cup sour cream
  • some grated cheese
  • salt and pepper
  • blind baked pie crust
  • 3 strips of pepper bacon
  • whatever was leftover in the bag of frozen hashbrowns, browned in a skillet
  • half of a diced onion, sauteed in bacon fat


Blind bake pie crust. Mix eggs, sour cream, and milk, and throw whatever cheese you have in there, too. Salt and pepper.

Brown bacon. Crumble. Saute onion. Set aside. Brown hashbrowns.

Throw everything into pie crust. Bake at 400 for 15 and at 350 for 30. Hope for the best.

In the meantime, tell her to get out of my onions!

raw onion.jpg


Meal Prep: It’s more than putting a slice of pizza in a baggie

Quietly, privately, I have decided this year to make some healthy changes to my life. I didn’t announce them (I guess I am now), but I figured if I made small, incremental changes, it would be easier to keep them up.  One major change has been to re-think what I take to work for lunch.

In the past, I might go to the local mini mart and grab chicken strips or something else deep fried. Sometimes, I would pack leftovers, but I am also trying to cut down on food waste, which means fewer leftovers. While I was thinking this through, I had an epiphany: I can make myself lunches with ingredients my family doesn’t like! I can cook for me!  I so miss mushrooms. Peppers. Feta cheese. Strong, homemade vinaigrettes.

Two weeks ago, I embarked on my first meal plan lunch: Greek chicken, orzo, and veggies. I heavily seasoned thinly sliced chicken breast with onion, lemon, and oregano. Veggies included cherry tomatoes, sweet peppers, green onions. Orzo was dressed with dijon, red wine vinegar, and oil. I put the orzo, chicken, and veggies in tupperware, and then each morning before I left for work, I would add the dressing. By lunch time, all of the flavors melded together and it was as delicious Monday as it was on Thursday.

Today, I am making panzanella salad. I am excited to share it with you. (I used this recipe as a starting point, but honestly didn’t look at it twice.)


  • Some tomatoes, large dice
  • Some red onion, large dice
  • Some sweet peppers, large dice
  • Some roasted mushrooms
  • Some feta, crumbled
  • Some bread, stale or toasted, in big chunks
  • Some garlic, finely minced
  • Some basil, torn
  • Some cucumber, large dice
    • Dressing
      • Olive oil, Italian seasoning, red wine vinegar, a pinch of sugar, salt and pepper

Game plan:

Toss the veggies together with the cheese. Portion out into four pieces of Tupperware.

Keep bread cubes in a separate container (I will use a baggie).

Keep dressing stored separately as well.

Each morning, combine the bread with the veggies. Spoon over dressing to coat.

And it will be ready to eat at lunch time!