Egg Salad Sandwich
- 1 large egg,*hard boiled
- 1 Laughing Cow Light Swiss Cheese wedge (flavored is also really yummy!)
- salt & pepper, to taste
- whole wheat bread (we use Deli flats)
Directions:
Remove shell from egg. Mash egg and cheese into a small bowl until well combined, creamy consistency. Season to taste. Spread mixture on bread. Enjoy! Eat a handful of carrots on the side and you've got yourself a full GO meal!
Note: The Laughing Cow Cheese kind of serves as another type of mayo substitute, in my opinion. Very flavorful. It's a protein, and is just 35 calories per wedge.
* Here's how I boil an egg: Fill a pot with cool tap water. Insert egg into cold water. Place on stove and turn heat on High. When the water begins to boil, boil for 1 minute. Turn stove off, but the pot remains on the hot burner. Cover with lid and let sit for about 20 minutes. Perfect every time!
How I peel an egg: if you want to enjoy your hard boiled egg sooner than later, then you can flash cool it by letting it soak in icy, cold water until it cools through. This could take several minutes. You can tell its cool through because when you hold the egg in your hand, it won't get warm after a few seconds. Once the egg is cold, it'll be easy to peel the shell and membrane from the egg.
Thursday, April 1, 2010
Mayo Replacement
I posted this a couple of rounds ago, so this is for all you newbies. Evelyn posted something similar in her Chicken Salad Sandwich recipe.
I use cottage cheese in place of mayo and season it with Ranch powder. I use it as a dip and on sandwiches and wraps. It is very good. I'm thinking I should try blending it to see how that works out.
I use cottage cheese in place of mayo and season it with Ranch powder. I use it as a dip and on sandwiches and wraps. It is very good. I'm thinking I should try blending it to see how that works out.
Strawberries N Cream
Palm size portion Fat Free plain greek yogurt.
Hand full of fresh strawberries chopped
6 almonds chopped
drizzle of honey (from 100 calories) or 2 drops liquid stevia
Iceberg lettuce leaves (Bib lettuce would be better if you can find it and afford it!)
Mix honey or stevia with yogurt.
Mash 1/3 of the strawberries and mix with yogurt
Add in chopped strawberries and almonds
divide into 4 equal servings and place on 4 lettuce leaves
protein: greek yogurt
carbs: strawberries
fat: almonds
veggies: lettuce
This recipe makes one pretty satisfying serving.
Everyone else was eating strawberry shortcake (Em and Luke have day off)
I took meal off to eat lunch with them, and this was my third meal while they ate cake!
Hand full of fresh strawberries chopped
6 almonds chopped
drizzle of honey (from 100 calories) or 2 drops liquid stevia
Iceberg lettuce leaves (Bib lettuce would be better if you can find it and afford it!)
Mix honey or stevia with yogurt.
Mash 1/3 of the strawberries and mix with yogurt
Add in chopped strawberries and almonds
divide into 4 equal servings and place on 4 lettuce leaves
protein: greek yogurt
carbs: strawberries
fat: almonds
veggies: lettuce
This recipe makes one pretty satisfying serving.
Everyone else was eating strawberry shortcake (Em and Luke have day off)
I took meal off to eat lunch with them, and this was my third meal while they ate cake!
Chicken Fingers
I haven't read all over to see if there is a recipe just like this, but I will assume there probably is. I saw part of an Oprah episode last week when Jamie Oliver was on. He is brilliant. He made chicken and I was like "I could do that." I hope this is all game on friendly.
Chicken fingers
2 servings
1 large chicken breast
1 slice of Whole Wheat bread (oroweat has ww bread that is high fructose corn syrup free)
1 tsp (or your fat portion) of ev-olive oil.
Egg white
Seasonings
Mustard
Honey
I had a very large chicken breast and cut it into 10 quarter inch diagonal slices. I toasted the slice of bread and dried it out. I processed it into bread crumbs and seasoned them with tasty herbs and garlic salt. I dipped the chicken pieces into the egg whites then in the bread crumb mixture, and then put in a hot pan with the evoo. It cooks very quickly so I turned them when they were dark golden brown. Remove from heat and serve on a tray with honey mustard. (mix a tiny bit of mustard with a tiny bit of honey. It makes an excellent dip).
Protein: chicken and trace amount of bread crumbs
Carb: Small amount of bread crumbs, and honey mustard, apple slices
Fat: evoo - extra virgin olive oil.
1 large chicken breast is 2 servings of protein for me, so you can make a whole one and save the leftovers for another serving or share. My kids devoured this like nothing I've ever seen. I actually made this on my free day, saturday evening. If it's not legal by some strange way, it didn't lose me any points.
Chicken fingers
2 servings
1 large chicken breast
1 slice of Whole Wheat bread (oroweat has ww bread that is high fructose corn syrup free)
1 tsp (or your fat portion) of ev-olive oil.
Egg white
Seasonings
Mustard
Honey
I had a very large chicken breast and cut it into 10 quarter inch diagonal slices. I toasted the slice of bread and dried it out. I processed it into bread crumbs and seasoned them with tasty herbs and garlic salt. I dipped the chicken pieces into the egg whites then in the bread crumb mixture, and then put in a hot pan with the evoo. It cooks very quickly so I turned them when they were dark golden brown. Remove from heat and serve on a tray with honey mustard. (mix a tiny bit of mustard with a tiny bit of honey. It makes an excellent dip).
Protein: chicken and trace amount of bread crumbs
Carb: Small amount of bread crumbs, and honey mustard, apple slices
Fat: evoo - extra virgin olive oil.
1 large chicken breast is 2 servings of protein for me, so you can make a whole one and save the leftovers for another serving or share. My kids devoured this like nothing I've ever seen. I actually made this on my free day, saturday evening. If it's not legal by some strange way, it didn't lose me any points.
Hearty Chicken Salad Sandwich
I don't know if anyone has thought this up. But last night, I we had chicken breasts for dinner that I had slow cooked in my crock pot. The chicken was very tender, and we had left overs. I was discussing with my husband what he thinks we could make with them, and he suggested chicken salad sandwich. But since Mayo is not a legal food, I regrouped. here is the recipe
Chicken Salad Sandwich
chicken breast shredded (I warmed mine slightly since it was in the fridge-it was easier to shred)
serving cottage cheese
whole wheat bread
tomato
baby spinach
Shred and combine the chicken and cottage cheese (I'm sure ricotta might taste alright too). Combine on your bread for your sandwich. Basically any veggies that you like on a sandwich would taste great!
My daughter loves it too!
Protein: Chicken
Healthy Fat: Cottage Cheese...if that is not enough then have some nuts on the side
WW Bread: Carb
Extra veggies: Well, those are you veggies!
I always have a handful of fresh cut celery, cucumbers and sometimes carrots with my lunch. SO there you go!
Chicken Salad Sandwich
chicken breast shredded (I warmed mine slightly since it was in the fridge-it was easier to shred)
serving cottage cheese
whole wheat bread
tomato
baby spinach
Shred and combine the chicken and cottage cheese (I'm sure ricotta might taste alright too). Combine on your bread for your sandwich. Basically any veggies that you like on a sandwich would taste great!
My daughter loves it too!
Protein: Chicken
Healthy Fat: Cottage Cheese...if that is not enough then have some nuts on the side
WW Bread: Carb
Extra veggies: Well, those are you veggies!
I always have a handful of fresh cut celery, cucumbers and sometimes carrots with my lunch. SO there you go!
Spicy Red Chile Enchiladas
These are super easy, and are not completely making them from scratch.
Spicy Red Chile Enchiladas
Ingredients:
Boneless chicken breasts fully cooked
shredded low fat cheese.. any kind you like
whole wheat tortillas
Enchilada sauce (see end of post for sauce details)
I sprayed my pan with no fat cooking spray, seasoned my chicken with salt and pepper, and other spices (season how you like it). After chicken was fully cooked, I diced it up and put it in a bowl. Next I combined the sauce with the chicken by pouring it over the chicken. Then I put a line across the center of a ww tortlla, with a sprinkle of cheese, then rolled it up and put it in the pan. Repeat until you have the quantity you would like.
Bake on 350 degrees for 20-30 minutes or so. I always guess and check them after a certain amount of time. Mine cooked for 25 minutes and turned out perfect.
My measurements are all based on how many you are cooking for. I figure a serving per person with all ingredients.
Protein: Chicken
Healthy Fat: Cheese
Carb: Tortilla
Veggies: The sauce
The Chile Sauce:
The brand is Senor Pino's Red Chile
I am slightly skeptical that anyone will find it outside of NM or AZ. This is the more authentic sauce for enchiladas. But I found mine at Sam's Club here in Roswell. You could try there, or maybe Walmart. I hope you all can find it (if you are interested). It is processed in Albequerque, NM. Maybe when I find out how to make it for from scratch, I will share it will you all.
The ingredients include: water, new mexico red chile pods, salt, garlic, and onion powder. That's it! And any of you who are interested in trying to make it anyway, the sauce is completely pureed.
Spicy Red Chile Enchiladas
Ingredients:
Boneless chicken breasts fully cooked
shredded low fat cheese.. any kind you like
whole wheat tortillas
Enchilada sauce (see end of post for sauce details)
I sprayed my pan with no fat cooking spray, seasoned my chicken with salt and pepper, and other spices (season how you like it). After chicken was fully cooked, I diced it up and put it in a bowl. Next I combined the sauce with the chicken by pouring it over the chicken. Then I put a line across the center of a ww tortlla, with a sprinkle of cheese, then rolled it up and put it in the pan. Repeat until you have the quantity you would like.
Bake on 350 degrees for 20-30 minutes or so. I always guess and check them after a certain amount of time. Mine cooked for 25 minutes and turned out perfect.
My measurements are all based on how many you are cooking for. I figure a serving per person with all ingredients.
Protein: Chicken
Healthy Fat: Cheese
Carb: Tortilla
Veggies: The sauce
The Chile Sauce:
The brand is Senor Pino's Red Chile
I am slightly skeptical that anyone will find it outside of NM or AZ. This is the more authentic sauce for enchiladas. But I found mine at Sam's Club here in Roswell. You could try there, or maybe Walmart. I hope you all can find it (if you are interested). It is processed in Albequerque, NM. Maybe when I find out how to make it for from scratch, I will share it will you all.
The ingredients include: water, new mexico red chile pods, salt, garlic, and onion powder. That's it! And any of you who are interested in trying to make it anyway, the sauce is completely pureed.
Oven Roasted Potatoes
I found this recipe on allrecipes.com and made it tonight to go with hobo fish packets. It is so yummy!!! This makes several servings--I have plenty of left-overs after my hubby and I both ate.
Ingredients
* 1/8 cup olive oil
* 1 tablespoon minced garlic
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried marjoram
* 1/2 teaspoon dried dill weed
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried parsley
* 1/2 teaspoon crushed red pepper flakes
* 1/2 teaspoon salt
* 4 large potatoes, peeled and cubed [I left the skins on]
Directions
1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
Ingredients
* 1/8 cup olive oil
* 1 tablespoon minced garlic
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried marjoram
* 1/2 teaspoon dried dill weed
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried parsley
* 1/2 teaspoon crushed red pepper flakes
* 1/2 teaspoon salt
* 4 large potatoes, peeled and cubed [I left the skins on]
Directions
1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
Creamy White Chili
I found this on tasteofhome.com today and made it for supper... soooooo good! Hubby couldn't believe it was game on and said it tasted like it came from a restaurant. I'm going to copy the recipe here and then below tell how I altered it to make it game on.
Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup heavy whipping cream
Directions
In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove from the heat; stir in sour cream and cream. Yield: 7 servings.
Nutritional Analysis: 1 cup equals 334 calories, 16 g fat (8 g saturated fat), 81 mg cholesterol, 1,045 mg sodium, 24 g carbohydrate, 7 g fiber, 22 g protein.
Ok, so I cooked the chicken in tsp. EVOO instead of canola oil (and added celery with the onion, etc.). Then, I didn't have green chilis, but I had a 14 oz can of tomatoes and chilis, so I threw that in. I used fat-free sour cream and skipped the whipping cream (I looked on the list and sour cream is game on-- but I assumed it meant the fat-free variety. Even so, it fell within the 100 calories). I also thought it looked a little too think, so I added some water and chicken bullion cubes.
Anyway, this is yummy yummy!! The chilis and tomatoes give it a nice little "kick".
HO--tsp. evoo
Carb-- beans, sour cream
Protein-- chicken (and I topped it with cheese :-) )
Veggie-- onions, celery, tomatoes, chilis
Enjoy!!
Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup heavy whipping cream
Directions
In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove from the heat; stir in sour cream and cream. Yield: 7 servings.
Nutritional Analysis: 1 cup equals 334 calories, 16 g fat (8 g saturated fat), 81 mg cholesterol, 1,045 mg sodium, 24 g carbohydrate, 7 g fiber, 22 g protein.
Ok, so I cooked the chicken in tsp. EVOO instead of canola oil (and added celery with the onion, etc.). Then, I didn't have green chilis, but I had a 14 oz can of tomatoes and chilis, so I threw that in. I used fat-free sour cream and skipped the whipping cream (I looked on the list and sour cream is game on-- but I assumed it meant the fat-free variety. Even so, it fell within the 100 calories). I also thought it looked a little too think, so I added some water and chicken bullion cubes.
Anyway, this is yummy yummy!! The chilis and tomatoes give it a nice little "kick".
HO--tsp. evoo
Carb-- beans, sour cream
Protein-- chicken (and I topped it with cheese :-) )
Veggie-- onions, celery, tomatoes, chilis
Enjoy!!
Chips N Dip!
chips:
Spray a very light spray of olive oil spray onto 1 WW tortilla. Sprinkle with sea salt. (many many seasoning choices here...)
Cut into 8 wedges,and each wedge in half. place in the oven for a few minutes to crispen.(350 for say, 5-7 minutes.) check often. not good buned!
Use a portion size serving of plain greek yogurt
Add 1/3 cup pureed caramelized onions and one grated carrot
season with garlic salt, onion powder and about a teaspoon of dehydrated onion bits.
HO - olive oil on tortilla and in caramelized onions
Protein - Greek yogurt
vegetable - onion and carrot
carb- tortilla
Spray a very light spray of olive oil spray onto 1 WW tortilla. Sprinkle with sea salt. (many many seasoning choices here...)
Cut into 8 wedges,and each wedge in half. place in the oven for a few minutes to crispen.(350 for say, 5-7 minutes.) check often. not good buned!
Use a portion size serving of plain greek yogurt
Add 1/3 cup pureed caramelized onions and one grated carrot
season with garlic salt, onion powder and about a teaspoon of dehydrated onion bits.
HO - olive oil on tortilla and in caramelized onions
Protein - Greek yogurt
vegetable - onion and carrot
carb- tortilla
Chicken Cordon Bleu
I posted a recipe that I got from the Lose to Win group (it was one of those bazillion that I listed in one day). It was the Turkey Bacon, Spinach and Mozz Cheese Stuffed Chicken breast recipe. I made it tonight and made a few changes. Oh. My. Goodness. It was SO good. It is for sure my new favorite meal! You could even make it for company, no one would know any different. It's delicious.
Ingredients:
2 chicken breasts
1 handful spinach
2 slices part-skim mozzarella cheese
2 melba toast crackers
4 slices turkey bacon
1 tbsp evoo
1. Place 2 chicken breasts in a ziploc bag and pound them flat.
2. Wash and cut 1 large handful spinach.
3. Put 2 Whole Wheat Melba Toast crackers in a ziploc bag and crush with a rolling pin.
4. Fry 4 slices of turkey bacon on the stovetop. Remove turkey bacon and dice. Keep the pan hot (with the bacon drippings) and add 1 TBSP EVOO.
5. Place 1 slice mozzarella cheese on chicken. Add 1/2 the spinach and 1/2 the diced bacon.
6. Roll chicken up and hold in place with a toothpick
7. Roll chicken in cracker crumbs.
8. Brown chicken in the hot skillet until crispy.
9. Bake at 350 degrees for 20-25 minutes.
I served this with brown rice and green beans. I think I will make this again on Saturday. I ate 1/2 of one chicken breast. I figured that with the turkey bacon and cheese that was enough protein in just 1/2.
I took a picture of it so you can see how delicious it looks. I'll post it later.
Please, make this recipe. I'm begging you. I want you to have the same delight I had tonight! Yummy! My husband also gave it 2 thumbs up and asked me to make it on Sunday when we have family coming over. (But, I'm not going to because Sunday is my day off so I'll save this for a Game On day).
Ingredients:
2 chicken breasts
1 handful spinach
2 slices part-skim mozzarella cheese
2 melba toast crackers
4 slices turkey bacon
1 tbsp evoo
1. Place 2 chicken breasts in a ziploc bag and pound them flat.
2. Wash and cut 1 large handful spinach.
3. Put 2 Whole Wheat Melba Toast crackers in a ziploc bag and crush with a rolling pin.
4. Fry 4 slices of turkey bacon on the stovetop. Remove turkey bacon and dice. Keep the pan hot (with the bacon drippings) and add 1 TBSP EVOO.
5. Place 1 slice mozzarella cheese on chicken. Add 1/2 the spinach and 1/2 the diced bacon.
6. Roll chicken up and hold in place with a toothpick
7. Roll chicken in cracker crumbs.
8. Brown chicken in the hot skillet until crispy.
9. Bake at 350 degrees for 20-25 minutes.
I served this with brown rice and green beans. I think I will make this again on Saturday. I ate 1/2 of one chicken breast. I figured that with the turkey bacon and cheese that was enough protein in just 1/2.
I took a picture of it so you can see how delicious it looks. I'll post it later.
Please, make this recipe. I'm begging you. I want you to have the same delight I had tonight! Yummy! My husband also gave it 2 thumbs up and asked me to make it on Sunday when we have family coming over. (But, I'm not going to because Sunday is my day off so I'll save this for a Game On day).
Braised Cucumbers
The recipe I heard about on the movie "Julie and Julia" (I looked it up) calls for butter. I used olive oil, and modified it to make it proportionally game on friendly.
I am not kidding, this is TO DIE FOR!!! My husband who is a cucumber hater LOVES these.
The recipe calls for only 1 large cucumber for 1 TBS butter. To keep it game-on proportional, I would say use 3 or 4 large cucumbers for the same amount of oil. It is still very VERY good.
warm a stainless steel or cast iron skillet over low heat. When the skillet is warm to hot, add 1 TBS olive oil, and raise the heat to medium. When the oil is hot, add the cucumbers.
Preparing the cucumbers.
Line a plate with 2 or 3 layers of paper towels
Peal the cucumbers with a vegetable peeler. Cut lengthwise into quarters and slice most of the seeds out. Cut each piece again, to make 8 long lengthwise strips. dry with paper towels, and cut into 1 1/2 inch pieces
Place all pieces into skillet. Stir to coat with the oil. Increase heat to medium high. Season with a pinch of sea salt, a few grinds of black pepper and about 1/2 tsp dried mint. Squeeze half a lemon over all.
Braise over medium high heat until almost translucent and just a little brown around the edges. (about 3-5 minutes).
This is a GREAT way to add another vegetable to a meal! It is so so tasty! I bet it taste equally delicious cold or room temperature as it does hot.
With 'cucumber season' hitting the stores NOW, and our gardens, soon, we will have an abundant supply of inexpensive and delicious food.
I am not kidding, this is TO DIE FOR!!! My husband who is a cucumber hater LOVES these.
The recipe calls for only 1 large cucumber for 1 TBS butter. To keep it game-on proportional, I would say use 3 or 4 large cucumbers for the same amount of oil. It is still very VERY good.
warm a stainless steel or cast iron skillet over low heat. When the skillet is warm to hot, add 1 TBS olive oil, and raise the heat to medium. When the oil is hot, add the cucumbers.
Preparing the cucumbers.
Line a plate with 2 or 3 layers of paper towels
Peal the cucumbers with a vegetable peeler. Cut lengthwise into quarters and slice most of the seeds out. Cut each piece again, to make 8 long lengthwise strips. dry with paper towels, and cut into 1 1/2 inch pieces
Place all pieces into skillet. Stir to coat with the oil. Increase heat to medium high. Season with a pinch of sea salt, a few grinds of black pepper and about 1/2 tsp dried mint. Squeeze half a lemon over all.
Braise over medium high heat until almost translucent and just a little brown around the edges. (about 3-5 minutes).
This is a GREAT way to add another vegetable to a meal! It is so so tasty! I bet it taste equally delicious cold or room temperature as it does hot.
With 'cucumber season' hitting the stores NOW, and our gardens, soon, we will have an abundant supply of inexpensive and delicious food.
Vanilla, PB & Honey Sandwich
Oh my yummyness! I made this today for the first time and LOVED it!
I mixed 1 TBSP Natural PB, 1 TBSP honey (64 calories and totally worth it to me, I love honey!) and some vanilla protein powder.
Then I spread the mixture on a sandwich thin. The vanilla protein powder gave it a wonderful taste. It was the perfect "to go" meal. I put it in a bag and threw in another bag of baby carrots and had a complete meal in my purse.
Delish. I do believe I will be having this again tomorrow.
I mixed 1 TBSP Natural PB, 1 TBSP honey (64 calories and totally worth it to me, I love honey!) and some vanilla protein powder.
Then I spread the mixture on a sandwich thin. The vanilla protein powder gave it a wonderful taste. It was the perfect "to go" meal. I put it in a bag and threw in another bag of baby carrots and had a complete meal in my purse.
Delish. I do believe I will be having this again tomorrow.
Game on Breakfast Scramble
Game on Breakfast Scramble
Makes 7 portions
3 eggs
3 egg whites
½ cup shredded white meat turkey
½ cup shredded fat free cheddar cheese
½ cup drained large curd fat free cottage cheese
2 cups chopped celery
2 cups chopped onions
2 cups chopped fresh spinach
1 cup grated carrots
Using a non stick skillet, add about 2 TBS water to the skillet, and cook the onions, carrots and celery until soft and kind of brown. (the water evaporates) Add the protein items and cook, stirring over medium heat until the eggs begin to cook. Add spinach and continue scrambling. Add seasonings, (freshly ground pepper, a little garlic salt and dill, or [my personal favorite] Greek seasoning and lemon pepper)
Serve in whole wheat tortilla with sugar free salsa. (Tostitos brand salsa does not add sugar. Old El Paso does… don’t know about others.)
There are 3 of us eating game on. This is good when you fix a big batch, and put the rest in the refrigerator, divvying out the portions in sandwich baggies. It can be warmed up in the microwave very easily.
If you like, you can keep the shredded cheese out of the mixture and put it on top, but it’s not much cheese for all the portions, and makes the egg mixture taste pretty good.
HO – egg yolk
Protein – egg white, cheese, turkey, cottage cheese
Vegetables – onion, celery, spinach, salsa
Carb – tortilla
Makes 7 portions
3 eggs
3 egg whites
½ cup shredded white meat turkey
½ cup shredded fat free cheddar cheese
½ cup drained large curd fat free cottage cheese
2 cups chopped celery
2 cups chopped onions
2 cups chopped fresh spinach
1 cup grated carrots
Using a non stick skillet, add about 2 TBS water to the skillet, and cook the onions, carrots and celery until soft and kind of brown. (the water evaporates) Add the protein items and cook, stirring over medium heat until the eggs begin to cook. Add spinach and continue scrambling. Add seasonings, (freshly ground pepper, a little garlic salt and dill, or [my personal favorite] Greek seasoning and lemon pepper)
Serve in whole wheat tortilla with sugar free salsa. (Tostitos brand salsa does not add sugar. Old El Paso does… don’t know about others.)
There are 3 of us eating game on. This is good when you fix a big batch, and put the rest in the refrigerator, divvying out the portions in sandwich baggies. It can be warmed up in the microwave very easily.
If you like, you can keep the shredded cheese out of the mixture and put it on top, but it’s not much cheese for all the portions, and makes the egg mixture taste pretty good.
HO – egg yolk
Protein – egg white, cheese, turkey, cottage cheese
Vegetables – onion, celery, spinach, salsa
Carb – tortilla
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