Hi True Health Wellness Class:
This week I want to share a fairly healthy,
very easy recipe.  It can be used to take to a picnic/pot-luck, to serve guests
for breakfast or a ladies lunch, or just to keep in the fridge at home for a
quick, high-protein snack.  It can be prepared in advance and cooked when
needed.  It will keep in the fridge for at least a week.  This time of year is
filled with starchy salads and chips, and while this recipe does contain wheat
and dairy, it also contains eggs and veggies.  REmember, the goal of this
program is not to eat like a robot, but to learn to make better choices that can
fit into your lifestyle.  It is still low-glycemic, can be all organic if you so
choose, and has vegetables too.  AND, it is satisfying and delicious!!  Feel
free to experiment with whatever veggies you choose.

Mix
together:
5 Whisked Eggs, 3 T. panko bread crumbs, 3 T. parmesan cheese, 1/2
c. cheddar cheese (leave some out to sprinkle on top), 8 oz. cottage cheese,
uncooked veggies without moisture of your choice (try spinach, red peppers,
mushrooms, & scallions).  I have even used left-over cooked veggies from
another meal.
Put in a greased pie plate.  Sprinkle with salt and pepper and
remaining cheddar cheese, and bake 350 degrees for 45 mins.