This week, I lost .4 lbs. Not sure why exactly, because I stuck to the diet for the most part. Little E is nursing less and less, so I took a point away from my daily intake last week and am going to take 2 more away this week. We will see if that makes anything change!
I got this recipe called Sausage and Cheese Breakfast Cups from the South Beach Diet Cookbook, pg 49, and tweaked it a bit. G calls them egg cupcakes. They are a little less than 2 points per cup, and they are so yummy!
6 oz your choice low fat lunch meat, diced (I have used ham and turkey)
1/2 green pepper, diced
1/2 red pepper, diced
1/2 onion, diced
1 cup spinach, chopped
1 cup your choice shredded cheese (I have used pepper jack, cheddar, and parmesan)
Preheat oven to 350. Coat a 12-cup nonstick muffin pan with cooking spray or line with paper baking cups. Saute the veggies (except the spinach) for 3 minutes and then add the meat for another 2 minutes. Evenly divide this mixture into the 12 cups. In a separate bowl, beat the eggs and cheese together. Pour this mixture into the cups, and top with a touch of parm cheese if desired. Bake for 20 minutes, or until the egg is set.