A popular activity around our household (apartmenthold?) lately has been to try re-working the words to the Alan Jackson hit "Livin' on Love" to a version we call "Livin' on Loans," which is exactly what we're trying NOT to do. As a budding social work student, I've assessed the situation and have determined several points of intervention, some feasible and some not (although I guess winning the lottery is especially unfeasible if we don't even buy a ticket, so who's to say it couldn't be possible if we exerted some effort?!?) In light of this, trying to cook healthy and thrifty meals has become an interest of mine. I've actually always been interested in that sort of thing, but it feels like an especially urgent endeavor now that I'm a full-time grad student and part-time worker. One thing we've done is up our consumption of non-meat complete proteins, although we haven't gone all Jonathan Safran Foer (Katy, if you read this, that's for you). We do indulge in the occasional feijoada, but when we make it, we eat ALL the leftovers for the next week, by golly, no matter what kind of toll it takes on our gastrointestinal systems. And it does, oh yes, it does. TMI, right?

Anyways, I've found several effective strategies for using up leftovers as well. One that worked particularly well this week was making a crustless quiche with a bevy of frozen veggies. Here's what I came up with:
4 eggs
3/4 C milk
2-3 cups frozen veggies, thawed by boiling (broccoli, cauliflower, zucchini, peppers, etc)
1/2 onion
2-3 garlic cloves
3 pieces bacon, fried (could omit)
some grated mozzarella cheese (3/4 C-ish)
a few shakes of freshly ground pepper
a few shakes of kosher salt
a few shakes of dried rosemary
a few shakes of dried basil

Preheat oven to 350 F. Saute onion and garlic in olive oil. Thaw veggies. Combine milk and eggs in until well blended. Fry bacon, cut into small pieces and add it, along with onion and garlic saute, to egg and milk mixture. Mix. Drain veggies and add. Dump in cheese, add seasonings. Pour into greased 9" pie plate and bake for 35-45 minutes. Serve with a side salad and enjoy!