How to diet fast 1 week

I often make Egg Muffins, but this recipe for Baked Mini-Frittatas with Mushrooms, Cottage Cheese, and Feta is different, something I'd eat with a fork, maybe with a dollop of light sour cream.  For the mini-frittatas I used Jumbo Muffin Cups, and the recipe has lots of mushrooms and cheese, for a baked egg dish that's a fairly dense in texture.  I love starting the week out with Meatless Monday for so many reasons, and one of them is how it encourages simple meals when you've had a weekend that was slightly indulgent, and I'd love this for a meatless breakfast, lunch of dinner.

(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites.  This is one of the recipes I got infatuated with after I discovered my now-favorite turkey breakfast sausage, and I loved this combination.)

I love eggs for breakfast, especially things like egg muffins and breakfast casseroles that keep in the fridge and are easy to pop into the microwave for a quick breakfast.  Technically this recipe is probably a breakfast casserole, but I didn't call it that because my breakfast casseroles are mostly eggs, baked with other ingredients mixed in.  This dish is turkey breakfast sausage, sauteed mushrooms, and Feta cheese baked with just a little egg to hold it together, so that the emphasis is on the other ingredients and not so much on the eggs.  (And if you want to see why I updated the photo in 2011, scroll down past the step-by-step photos to see the original picture!)

I'm on a quest to prove that ground turkey doesn't have to be boring, and this comforting and flavorful soup was the latest recipe where I experimented with lean ground turkey as an ingredient.  The soup also has lots of brown Crimini mushrooms and chopped spinach, two ingredients I really like with barley.  The final ingredient that helps the ground turkey to shine is mushroom stock, which I made using Better than Bouillon Mushroom Base.  (Another brand I love is Telma Mushroom Cubes, but lately I can't find those in my stores.)  If you don't want to buy mushroom base, you can still make this using all vegetable stock, but bumping up the mushroom flavor makes a big difference.  Jake and I both loved this definitely-not-boring ground turkey soup, and I shared the leftovers with my friend Robin, who also gave it two thumbs up.