Tag Archives: south beach

Crustless Breakfast Quiche

I had a hankerin’ for a fancy type breakfast this morning. I thought a quiche would be nice, but I didn’t want to make a crust or use a ton of butter. I found this tasty recipe and decided to tweak it slightly. I’ve never made a quiche, but whatever I concocted this morning was cheesy, salty, creamy and darn delicious. It’s also South Beach Diet friendly!

Crustless Breakfast Sausage Quiche | Alaska Knit Nat

Crustless Breakfast Quiche

Serves 3


2 eggs

1/2 cup milk

1/3 cup plain Greek yogurt

3 oz. Neufchâtel cheese, cubed

4 breakfast sausage patties

2 green onions, chopped

1 cup grated cheddar cheese

pepper to taste


Crustless Breakfast Sausage Quiche | Alaska Knit Nat


Grease a small casserole dish liberally with butter. Preheat oven to 350 degrees. Fry up the breakfast sausage patties. Once browned, cut into bite-sized pieces.

Mix together the milk, eggs and yogurt. Add in the cheeses, sausage and green onions. Add pepper to taste. Pour into casserole and bake for one hour till browned and bubbly on top. Let cool for five minutes before serving.

The best part was the little pockets of cream cheese with every bite.

Crustless Breakfast Sausage Quiche | Alaska Knit Nat

Chicken Stuffed with Feta and Red Pepper with Lemon Thyme Veggies

My husband is back on his South Beach Diet kick, which is always fun for me because I get to try to cook yummy carb-free food. Months ago I found a recipe for chicken roll-ups with roasted red peppers, feta and pistachios with some sort of a lemon yogurt sauce. I was originally going to make this recipe, but I had to wing it when the lemon zest made the yogurt curdle. The sauce went down the drain and what I came up with instead was deeeelightful. My husband is always positive about my cooking, but tonight he said the veggies were the best he’d ever tasted.


Two boneless, skinless chicken breasts

2-4 roasted red peppers (jarred or make them yourself)

1/2 cup shelled pistachios, coarsely ground

1 tsp. smoked paprika

salt and pepper

1/2 cup crumbled feta

2 Tbs. olive oil

For the veggie side:

1 zucchini

1 golden zucchini (or whatever that yellow kind is that’s always next to the zucchini)

6 mushrooms

3 mini yellow and orange bell peppers

2 cloves garlic, crushed

1 tsp. fresh thyme

1 tsp. lemon zest

1/4 cup chicken stock

smoked paprika

salt and pepper

Preheat oven to 375 degrees. Mix together the pistachio crumbs, feta, olive oil, paprika, salt and pepper till you have a tasty paste. Pat dry the red peppers. Rinse and pat dry the chicken breasts. Cut a deep slit in each breast as though you were going to butterfly them, but don’t cut all the way through. Stuff each breast with red pepper and the feta mixture. Close the slit with two toothpicks. Heat some olive oil in a frying pan over medium high heat and brown the chicken on each side. Place into a baking pan and bake for 30 minutes. Remove toothpicks and let sit five minutes before serving.

Meanwhile, chop the zucchini into 1-inch pieces. Slice the mushrooms and mini peppers. In the same pan you browned the chicken, add the veggies, thyme and lemon zest. Cook the veggies for a few minutes then add the stock. Add the paprika, salt and pepper to taste and cook till the stock disappears and the veggies are soft. Top with crumbled feta.