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ISO Brunch Recipes (mini quiche, etc.)

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I'm having a brunch at my home next Sat. for 9 women (this is a going away brunch for one of our friends whose husband is in the Marine Corps and she is moving to be with him, he will be deployed to Iraq in 5 months. I want to make this real special for her.). Almost all are either on Weight Watchers or who are watching their weight (all are healthy eaters).


So far, this is what I plan on serving:


Mini quiches (I'm thinking I will have one that has LF ham & cheese in it, then I'd like to do a vegetable one, preferably a broccoli mini quiche)

Assorted low point mini muffins (Banana w/ mini chocolate chips and blueberry)

Fresh fruit

Strawberry smoothies

Coffee & tea


I'm not having much luck finding a recipe for a WW point friendly mini broccoli quiche recipe. Does anyone have any suggestions for a mini quiche recipe? (Also, if you have any other recipe suggestions for my brunch, I would so love that!)


Thank you!!


Get set with the right mind set.

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That sounds like a lovely brunch, Cheree.


I have a file with several breakfast casseroles, but I don't think any of them are "minis". I'd be happy to post them if you'd like them.





237 - 1/3/6

198.8 - 12/30/08


"Live each day as if it's the BEST day of your life!"

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That sounds like a lovely brunch, Cheree.


I have a file with several breakfast casseroles, but I don't think any of them are "minis". I'd be happy to post them if you'd like them.




Hi Diane,


Sure, if you would like to post a couple, that would be very much appreciated! Thank you!!

Get set with the right mind set.

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Here ya go, Cheree. I hope you'll find one of these that works for you.


I know this is more than two, but I thought I'd let you decide. :-)




Chili Relleno Breakfast Bake Makes 6 servings @ 4 points or Core + 1 point

1 1/2 cups reduced fat 4 cheese Mexican Shredded Cheese (fat free if Core)

12 oz. fat free evaporated milk

3/4 cup egg substitute

6, 7" corn tortillas, torn into 2" pieces

8 oz chopped green chilies

1/2 cup salsa

1/4 tsp. salt

2 Tbsp. chopped cilantro

Preheat oven to 350.

Spray an 8" square baking dish with nonstick cooking spray and set aside.

In a large bowl, combine 1 cup cheese, milk, egg substitute, tortillas, green chilies, salsa and salt.

Mix well; pour into prepared pan.

Bake for 35 minutes or until set.

Remove from oven and sprinkle the remaining 1/2 cup cheese and cilantro over the top.

Bake 1 minutes more or until cheese is melted.

Let stand 5 minutes before serving.


Impossibly Easy Breakfast Casserole 12 servings = 4 pts 8 servings = 7 pts

2 cups ham, extra lean -- diced

1/2 cup onions, frozen -- diced

1/2 cup green pepper -- frozen, diced

4 cups hash browns, frozen or 1 pkg. Simply Potatoes Southwest

2 cups cheddar cheese, lowfat

1 cup reduced fat Bisquick®

2 cups milk, skim

1 cup egg substitute


Preheat oven to 400. (375 if using a dark pan) Spray a 9x13 pan with cooking spray.

Spread the potatoes evenly over the bottom.

Add the ham, onions, green peppers and 1 cup of the cheddar cheese over the potatoes.

In a small bowl combine the milk, egg substitute and the Bisquick mix; pour over the potatoes.

Bake uncovered for 40 minutes or until the center is set. Remove from the oven.

Sprinkle the remaining 1 cup of cheddar cheese over the casserole. Let stand 5 minutes.

Nutrition Information:

Per Serving (12 servings): 207 Calories; 6g Fat (25.3% calories from fat); 15g Protein; 24g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 640mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

Per Serving (8 servings): 311 calories, 9 g fat (25.3% calories from fat) 22 g protein, 35 g carbohydrate, 2 g dietary fiber, 23 mg cholesterol; 960 mg sodium.

Exchanges: 2 grain(starch) 2 1/2 lean meat, 0 vegetable, 0 nonfat milk; 1/2 fat.


Boca Breakfast Bake Serves – 6 Points - 2

1 Tbsp Margarine

8 oz. Mushrooms, finely chopped

½ c. dry bread crumbs

1 c. egg product or 4 eggs, beaten

4 frozen Boca breakfast links, chopped

½ red or green bell pepper, chopped

3 green onions, sliced

1/8 tsp. Ground red pepper

Melt margarine.

Add mushrooms; cook and stir 8 min. or until liquid is absorbed.

Remove from heat.

Stir in bread crumbs.

Spray 9" pie plate with no stick spray.

Add mushroom mixture.

Press firmly onto bottom on pie plate to form crust.

Mix egg product, link pieces, bell pepper, onions, and ground red pepper; pour over crust.

Bake at 350 for 20 min. or until filling is set in center.


Breakfast Casserole Serves – 8 Points - 4

1 can reduced fat crescent rolls

1 1/2 cups fat free egg substitute

8 Healthy Choice Low Fat Breakfast Sausage Patties (fully cooked), crumbled

1 cup fat free shredded cheddar cheese


Preheat oven to 350 degrees.

Spray a 9" x 13" baking dish with non-stick cooking spray.

Roll out crescent rolls into prepared baking dish, making sure to pinch the seams and build up the sides. Put crumbled sausage on rolls, pour eggs over and sprinkle with cheese.

Bake at 350 for about 30 minutes, or until bottom is golden brown.

Nutrition Information:171 cal., 5.4 g. fat, 0 g. fiber


Breakfast Quiche 1/4 of the quiche is 6 points (approx... 22 points for the whole thing, and I tend to round up).

1 cup eggbeaters egg substitute

2 cups FF Cheddar Cheese

1 cup FF Cottage Cheese

Chopped Onion to Taste

Chopped Red Bell Pepper to Taste

½ roll Gimme Lean Sausage (non-meat based)

4 strips butterball turkey bacon.

Pre-heat over to 350.

Saute onion and red bell pepper (I used 1/4 onion and 1 pepper) in skillet until soft.

Nuke the bacon until crunchy and crumble bacon.

Cook the sausage and crumble into bits.

In med glass dish (I used a round one) combine all the ingredients and stir until well combined.

Pop in the oven for about 30 or so minutes-- until cheese is browned.


Individual Ham, Cheese and Veggie Frittatas POINTS® value | 2 Servings | 8

2 sprays cooking spray

1 pound frozen hash brown potatoes, thawed

4 large egg(s), beaten

1 Tbsp fat-free skim milk

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

2 oz cooked lean ham, finely chopped

1/8 cup sweet red pepper(s), finely chopped (2 Tbsp)

1/8 cup green pepper(s), finely chopped (2 Tbsp)

2 Tbsp onion(s), finely chopped

1/2 cup low-fat shredded cheddar cheese

Preheat oven to 350°F

Coat 8 muffin tin holes with cooking spray.

Spread potatoes around bottom and press potato up sides of each muffin hole; place in oven and cook for 10 minutes.

Meanwhile, beat eggs and milk together in a medium bowl; season with salt and pepper.

Add ham, peppers, onion and cheese to bowl; mix to combine.

Remove potatoes from oven (after cooking for 10 minutes)

press potatoes down firmly with a spoon so that they are spread out like mini piecrusts (potatoes should cover bottom and sides of each hole).

Pour about 1/4 cup of egg mixture into the center of each muffin hole.

Return pan to oven and cook until potatoes are crisp and golden, and the egg mixture is set, about 15 minutes.

Remove from oven and let sit about 5 minutes before serving. Yields 1 frittata per serving.


Ham & Swiss Breakfast Casserole Makes 4 servings 5.5 WW Points (Our rating – 8 ½)

2 slices of LIGHT whole wheat bread, cut into cubes

2 ounces lean deli Virginia ham, chopped

1 cup + (4 ounces) shredded Swiss cheese, divided (low fat would lower Points)

1 cup egg beaters

2 cups skim milk

Salt and pepper to taste

Preheat oven to 350° F.

Spray 8 x 8-inch baking pan with non-stick cooking spray.

Arrange bread cubes in a single layer in prepared baking pan; sprinkle evenly with ham, then all but two tablespoons of the cheese.

In medium mixing bowl, using a fork, beat eggs.

Add milk, salt, and pepper; beat well.

Pour egg mixture over ingredients in pan; sprinkle with the remaining 2 tablespoons cheese.

Bake until top is browned and knife inserted in center comes out clean, about 1 hour.

Serve immediately.

Breakdown for entire casserole (4 servings):

Light Bread (2 slices): 80 calories, 0.5g fat, 4g fiber

Lean Deli Virginia Ham, 2oz: 82 calories, 3.1g fat, 0g fiber

Swiss Cheese*, 1 cup: 502 calories, 36.7g fat, 0g fiber

Egg Beaters, 1 cup: 120 calories, 0g fat, 0g fiber

Skim Milk, 2 cups: 180 calories, 0g fat, 0g fiber

Total: 964 calories, 40.3g fat, 4g fiber

Per Serving: 241 calories, 10.1g fat, 1g fiber, WW Points: 5.5

*Note: Nutritional facts are for regular Swiss Cheese as I had a hard time finding Low Fat Swiss Cheese. The points would be lower, obviously, using the low-fat cheese


Sausage Breakfast Casserole Servings: 6 / 3 POINTS

3 C (1 inch) cubed French Bread

1/2 lb turkey sausage

1/4 C chopped green onions

3/4 C (3oz) shredded RF sharp cheddar cheese

1 C FF milk

1 C egg substitute

1/4 tsp pepper

1/4 tsp salt

1/2 tsp dry mustard

Cooking Spray

Arrange bread cubes in 11x7x1 1/2 inch baking dish coated with cooking spray.

Coat a large skillet with cooking spray; add sausage and green onions; cook until sausage is browned and crumbles,

Drain ..

Layer sausage mixture and cheese over bread cubes…

Combine milk and remaining 4 ingredients pour over bread mixture….

Press down on bread mixture with a spatula to totally cover with milk mixture.

Cover and chill 8 hours or overnight.

Bake casserole, uncovered, at 350º for 30 mins or until set and lightly browned.

Let stand 5 mins before serving.


This has been a family favorite for years.

Brunch Cheese Bake POINTS® value | 8 Servings | 8 Jeanine pointed this recipe

12 slices Wonder Light Sourdough Bread

4 oz Kraft 2% Milk Natural Cheese Sharp Cheddar Cheese

2 serving ICBINB

2 cup extra lean deli-sliced ham, approximately 4% fat

3 1/2 cup 1% low-fat milk

1/2 cup mayonnaise

1 1/2 cup Egg Beaters Egg Beaters

1/2 tsp dry mustard

1/2 cup Pace (U.S.) Picante Salsa

spray 9X14 baking dish with cooking spray.

Remove crust from bread, butter one side, place 6- buttered side down in baking dish.

Sprinkle cheese over bread.

Sprinkle meat.

Cover with with remaining 6 slices of bread, butter side up.

Blend eggs, milk, salsa, and salt and pepper to taste.

Pour over casserole.

Sprinkle with Paprika.

Cover and refrigerate overnight.

Bring to room temperature.

Bake uncovered at 325 for 1.5 hours or til brown and fluffy. Extra time may be required as ovens vary.


* Exported from MasterCook *

Breakfast The Night Before - 5 Points Serving Size : 8 (Our rating – 8 ½) very tasty

10 1/2 ounces Jimmy Dean 97% ff sausage -- (one roll)

8 slices bread -- cubed

2 cups fat-free cheddar cheese -- grated

1 cup egg beaters® 99% egg substitute

2 1/2 cups skim milk

3/4 teaspoon dry mustard

10 3/4 ounces cream of mushroom soup -- condensed -- (one can)

1/2 cup skim milk

Cook sausage in large skillet until brown, breaking up with wooden spoon; drain.

Pat sausage dry with paper towels.

Grease 9x13-inch baking dish.

Place bread cubes in baking dish.

Sprinkle grated cheddar cheese over bread.

Sprinkle sausage over cheese.

Combine egg beaters, 2 1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed.

Pour egg mixture over layered mixture in baking dish.

Cover with plastic wrap.

Refrigerate for 8 to 24 hours.

Heat oven to 300 degrees F.

Stir together cream of mushroom soup and 1/2 cup milk in small bowl.

Pour over mixture in baking dish. Place baking dish on baking sheet.

Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled.

Let stand for 10 minutes before serving.

Per Serving (excluding unknown items): 243 Calories; 5g Fat (20.6% calories from fat); 23g Protein; 21g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 1028mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat;

1/2 Non-Fat Milk; 1 Fat.

NOTES : "This dish is made easier by mixing it the night before. A good addition to a brunch buffet or as a holiday breakfast."

NOTES : 5 points per serving, and they are large.


Exported from MasterCook *

Make-Ahead Breakfast Casserole - 6 Points Yield: 6 servings.

3/4 pound lean ground pork

3/4 teaspoon dried Italian seasoning

1/4 teaspoon fennel seeds, crushed

2 cloves garlic -- minced

1 cup skim milk

1/4 cup shredded cheddar cheese -- (1 ounce)

3/4 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon ground red pepper

3 green onions -- chopped

2 8 oz cartons egg substitute

6 1-oz slices white bread -- cut in 1/2" cubes

Cooking spray

Thyme sprigs -- optional

1. Cook ground pork, Italian seasoning, fennel seeds, and minced garlic in a large nonstick skillet over medium heat until pork is browned, stirring to crumble. Drain; set aside.

2. Combine milk and next 6 ingredients in a large bowl; stir with a whisk until well blended. Add pork mixture and bread cubes, stirring until well blended. Pour into an 11- x 7-inch baking dish coated with cooking spray. Cover and chill 8 to 12 hours.

3. Preheat oven to 350 degrees F.

4. Bake, uncovered, at 350 degrees for 50 minutes or until set and lightly browned. Garnish with thyme, if desired.

POINTS: 6; Exchanges: 3 Lean Meat, 1 Starch. Per serving: Cal 258(31% from fat); Pro 24.2g; Fat 8.8g(sat 3.3g); Carb 18.8g; Fib 0.8g; Chol 45mg; Iron 2.9mg; Sod 436mg; Calc 148mg.


Special Brunch Bake -- 3 pts Serves 12 -- One serving (1 biscuit section) (8 on our 10 pt rating scale)

1 tube (7.5 oz) refrigerated buttermilk biscuits

24 oz. egg substitute, thawed

7 oz canadian bacon, chopped

1 cup (4 oz.) shredded reduced fat cheddar

1 cup (4 oz) shredded reduced fat mozzarella

1/2 cup chopped fresh mushrooms (I substituted canned)

1/2 cup finely chopped onion (I used less and precooked in microwave)

1/4 tsp pepper

Arrange biscuits in a 9x13" baking dish coated with nonstick spray.

In a bowl, combine remaining ingredients and pour over biscuits.

Bake, uncovered @ 350 degrees - 30-35 mins or til knife inserted in the center comes out clean.

160 calories, 5 g fat, 20 mg cholesterol, 616 mg sodium, 13 g carb, 1 g fiber, 15 g protein. Diabetic exchanges: 2 lean meat, 1 starch


Brunch Bake (make the night before) - 3 pts 12 servings (7 on our rating scale. It was ok, but not my fav. I like my potatoes crunchy. DM and DH liked it better than I did.)

8 frozen hash brown potato patties (8)

1 pkg (8oz) thinly sliced ham, chopped (8 oz of Dubuque = 8 pts)

1-1/4 C shredded reduced-fat cheddar cheese, divided ( pts)

2 C skim milk (1 ½ c of soy = 3 pts)

1 can (10.75 oz) low-fat condensed cream of mushroom soup

Egg substitute = 4 eggs

1 t. ground mustard

1/4 t. pepper

Place potato patties in a 13 X 9 X 2" baking dish coated with nonstick cooking spray.

Top with ham and 1 cup cheese.

Combine milk, soup, egg substitute, mustard and pepper; pour over cheese.

Cover and refridgerate overnight.

Remove from the fridge 30 min before baking.

Bake 350 for 1 hour.

Uncover and sprinkle with remaining cheese.

Bake 20-25 min longer or until a knife inserted near the center comes out clean.

Let stand 10 min before serving.

122 cal, 463 mg sodium, 13 mg choleterol, 9 gm carb, 11 gm protein, 5 gm fat, trace fiber


Denver Brunch Bake Serves 8 @ 3 Points Per Serving

½ cup Eggbeaters

¼ cup 1% Milk or Skim Milk

2 tbsp Non-Fat Sour Cream

1 ½ cups Reduced-Fat Bisquick

9 oz Cumberland Gap diced ham OR any 1 point for 2 oz diced ham

3 oz shredded Cabot 75% Cheddar OR any 1 point for 1 oz low-fat cheese

½ cup chopped onion

½ cup chopped red bell pepper

Preheat oven to 350*.

Mist a 9 x 9 round baking pan with olive oil.

In a medium bowl, stir Eggbeaters, milk and sour cream.

Add baking mix, ham, cheese, onion, and red pepper.

Mix well to combine.

Spread mixture evenly into pan.

Bake for 25 – 30 minutes.

Place cake pan on a wire rack to cool for 5 minutes.


Exported from MasterCook *

Hash Brown Quiche 3.5 WW Points Serving Size : 12

2 teaspoons vegetable oil

1 medium onion -- chopped

32 ounces hash browns, frozen

4 ounces ham slice, extra lean -- diced

1 1/2 cups Egg Beaters® 99% egg substitute

12 ounces evaporated skimmed milk

1/2 teaspoon soy sauce

1/2 teaspoon dry mustard

6 ounces cheddar cheese, lowfat -- shredded

3 tablespoons parsley -- chopped

2 tablespoons parmesan cheese -- grated

salt and pepper -- to taste

paprika -- to garnish

Heat oil in skillet; add onion and hashbrowns.

Cook until potatoes are slightly browned (about 8 min.), stirring often.

Whisk Egg Beaters, milk, soy sauce, mustard, salt and pepper in a bowl.

Blend until smooth.

Remove skillet from heat.

Using a spatula or wooden spoon, press potatoes over bottom and up sides of a Pam sprayed baking dish (9 x 12") like a pie crust.

Sprinkle ham over potatoes and pour egg mixture into crust.

Sprinkle evenly with cheddar cheese, chopped parsley, and paprika, then parmesan cheese.

Bake in a preheated 350 degree oven for 40 minutes until filling is set, crust is browned, and cheese bubbly.

Serve hot.

Per serving: 148 Calories (kcal); 3g Total Fat; (18% calories from fat); 12g Protein; 18g Carbohydrate; 9mg Cholesterol; 344mg Sodium

Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Crustless Quiche 6 servings/ 4 pts per slice

6 large egg whites

1 cup evaporated milk, canned, skim

1 cup flour (all-purpose)

1 teaspoon baking powder

1 teaspoon salt

20 ounces broccoli, frozen, chopped, cooked

2 cups cheese, low-fat, cheddar or colby

1 cup mushrooms sliced

2 tablespoons onion chopped

Generously spray a 9: pie plate with cooking spray.

Beat egg white and milk till fluffy. Add flour, salt, and baking soda, beat well.

Add the cheese, spinach, mushrooms and onions.

Stir well.

Spoon the mixture into the pie plate and spread evenly.

Bake at 350 for 1 hour or until the center is firm.

Serving 221.0 Calories, 3.1 g Total Fat, 1.7 g Saturated Fat, 9.4 mg Cholesterol, 1091.2 mg Sodium, 27.7 g Total Carbohydrate, 3.7 g Dietary Fiber, 21.3 g Protein, 447.2 mg Calcium.


Eggs Amadeus crustless quiche 6 servings @ 3 points each

6 eggs

1 cup low-fat or fat-free buttermilk

2 smallish zucchinis, shredded

2 oz Pecorino-Romano or Parmesan cheese

Salt & pepper

Whisk the eggs and buttermilk together.

Mist a 7 x 11 casserole with your choice of healthy oil.

Spread out zucchini.

Spread cheese over zucchini.

Pour custard over veggies and cheese.

Salt and pepper the top.

Place in a 300* oven and bake for 60-70 minutes.

Cool and serve or refrigerate for later.


Bacon-Cheddar-Mushroom Baked Frittata Serves 8 3 points ? per slice - Depends on bacon

Mist of olive or macadamia nut oil

12 slices cooked bacon of choice=16 point

1 large can mushrooms, drained

2 oz shredded cheddar=6 points

4-5 large chicken eggs=8-10 points

1 cup low-fat cow’s milk=2 points

½ tsp pepper

½ tsp salt

¼ tsp paprika

32-34 points total, 4.25 points (if bacon is 12 slices for 10 points)

Preheat oven to 300 degrees.

Mist a 9-inch pie plate with oil. Place the bacon in the pie pan to cover the bottom; break pieces in half if needed.

Top the bacon with mushrooms and then cheese.

In a bowl, whisk together the eggs, milk, salt, pepper and paprika.

Pour custard over the bacon, mushrooms and cheese.

Bake for 70 minutes.

Allow to cool before serving; great both warmed in the microwave or cold from the fridge.


Sausage Egg and Cheese Biscuit Muffins Serves – 10 Points - 2

6 oz. Jimmy Dean 50% Less Fat Pork Sausage

7.5 oz. can Pillsbury Buttermilk Biscuits

1/2 cup egg substitute

1/4 cup fat free shredded Cheddar cheese

Preheat oven to 350º.

Crumble and cook sausage in a skillet until browned.

Spray a 12 cup muffin tin with non-stick cooking spray.

Line muffin cups with biscuits, pressing up sides to cover.

Evenly divide sausage between muffin cups.

Pour egg substitute over sausage, dividing evenly among muffin cups.

Sprinkle each with Cheddar cheese.

Bake in preheated oven for about 20 minutes or until biscuits are done.

Serve immediately.

106 cal., 4 g. fat, 0.3 g. fiber


Sausage Cupcakes POINTS value | 4 Servings | 6 @ 2 cupcakes per serving

These keep well in the refrigerator for a week.

Note: They get spongy if you freeze them.

You can substitute different cheeses and/or ground turkey or bacon instead of sausage but the points per serving will also vary. You can also substitute different veggies.

8 oz low-fat sausage

1/3 cup diced yellow or red onion

1/4 tsp minced garlic

1/2 tsp table salt

8 large egg(s)

4 oz low-fat cheddar or colby cheese

1/3 cup 2% reduced fat milk

Saute breakfast sausage with diced onion, minced garlic & salt.

While that's cooking, beat eggs & milk, then add shredded cheddar cheese to mixture.

When the sausage mixture is browned, drain any remaining grease and/or drain on paper towels. Then add sausage mixture into the liquid mixture and stir to thoroughly mix.

Spray 12 muffin tins with Pam

Spoon about an even amount of the mixture into each cupcake hole.

Bake at 350 for 20-25 minutes.

Remove to a wire rack to cool.

When thoroughly cooled, store by 2's in ziplock baggies.


Veggie Cups Makes 6 servings of 2-muffins @ 1-Point per serving or Core

1 pkg. (10 oz) frozen chopped spinach

¾ cup egg substitute

¾ cup fat-free shredded cheddar cheese

¼ cup diced green bell peppers

¼ cup diced onions

3 drops hot pepper sauce (optional)

Microwave the spinach for 2 ½ minutes on high; drain the excess liquid.

Line a 12-cup muffing pan with foil baking cups.

Spray the cups with cooking spray.

Combine the egg substitute, cheese, peppers, onions and spinach in a bowl.

Mix well.

Divide evenly among the muffin cups.

Bake a 350 for 20-minutes, until a knife inserted in the center comes out clean.



237 - 1/3/6

198.8 - 12/30/08


"Live each day as if it's the BEST day of your life!"

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** Bumping this up ***


Lots of great Breakfast Casseroles - just in time for Xmas!!!!


Thanks for posting.



Ya-Ya Sisterhood name: Viscountess Cheshire Kitten


Recomitted - Feb 18, 2006 - 219/200.2/5 more / 5' 7"

Total Loss - 18.8 :D

1st mini goal - 10 % = 198

2nd mini goal - Overweight not Obese BMI = 191 lbs


"Do what you can, with what you have, where you are." --Theodore Roosevelt



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