These were so yummy this morning I thought I'd share. They tasted like warm cookies right from the oven. Add some chocolate chips on top and your kids will hardly notice the difference. Cookies for breakfast ~ Thanks Mom!
Oatmeal Cookie-Cakes
1/3 c. WW Flour
2 c. Rolled Oats
2 t. Brown Sugar
2 1/2 t. Baking Powder
1 t. Salt
2 Eggs, divided
2 c. Milk
1 T. Butter, melted
Chocolate Chips/Raisins, on top
Preheat skillet to medium. Blend dry ingredients. Beat Egg Whites until stiff. Beat Yolks, Milk, and Butter in separate bowl. Combine Oat and Milk bowls. Fold in Egg Whites. Brush skillet with Butter (use the Butter wrapper or a paper towel brushed over butter). Cook 3 to 5 minutes until top has a few holes. Add Chocolate Chips/Raisins, if desired. Flip and brown the other side.
Nutrition Information:
16 pancakes, 1 each, 72 calories, 2g fat, 252mg sodium, 1g fiber, 3g protein, 3% VA, 1% VC, 8% calcium, 3% iron (without toppings).
Tips:
Add some wheat germ, flax, or a little peanut butter for more fiber. I use less toppings when I put them on top during cooking and I can more evenly distribute (that can sometimes be an issue) or make designs, like smiley faces or rainbows. 1 -3 chocolate chips is usually plenty for my kids. Or, I use sugar sprinkles for color. A banana slice "nose" is always tasty, but my kids don't go for that as much.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Friday, February 1, 2008
Thursday, January 31, 2008
Crouching Chicken, Hidden Spinach
I added a little punch to a Kraft Bruschetta recipe I found.
Crouching Chicken, Hidden Spinach
2 1/2 c. Chunky Spaghetti Sauce
1 pkg. Whole Wheat Stove Top Stuffing
4 cloves Garlic, minced (or more!)
1 1/2 lbs. Chicken, cut into small pieces
3 c. Spinach, torn or cut small
3/4 c. Shredded Carrots
Preheat oven to 400. Mix Sauce, Stuffing, and Garlic in bowl. Put Chicken in 9 X 13. Layer with Spinach, Carrots, then Stuffing. Bake 30 minutes.
Nutrition Information:
1/6 recipe. 300 calories, 1.7g fat, 3g fiber, 26g protein, 74% VA, 24% VC, 10% calcium, 19% iron.
Tips:
To make small cubes of Chicken, partially freeze before cutting (or partially defrost if frozen). I used Stove Top tonight (yes, I am human), but in the future I'll use cubed WW bread and some seasonings. In part because it's better for you (WAY less sodium), but also because I rarely have Stove Top (too much sodium, not enough of anything else).
The original recipe used a can of diced tomatoes (undrained) but I didn't have any so I improvised. Besides, Brady likes things juicy, not dry. The recipe also called for 1 cup of Mozzarella Cheese, but I put it all on the family's side because I prefer to use my calories elsewhere. I didn't notice much difference.
Genevieve is the only one who didn't eat it. She doesn't like any tomato products so I knew it was coming. She took one for the team tonight, but we're taking her out tomorrow (she says she wants Mac & Cheese:). Kelsey got invited to go see the new Hannah Montana movie with a friend, so we're taking the little girls on our Date Night.
Really we're taking them out before our Date Night, but they don't know that. It's my turn to pick our activity, so we're going to see a movie. I don't watch much TV, so I haven't seen all the new ads. Any suggestions?
Crouching Chicken, Hidden Spinach
2 1/2 c. Chunky Spaghetti Sauce
1 pkg. Whole Wheat Stove Top Stuffing
4 cloves Garlic, minced (or more!)
1 1/2 lbs. Chicken, cut into small pieces
3 c. Spinach, torn or cut small
3/4 c. Shredded Carrots
Preheat oven to 400. Mix Sauce, Stuffing, and Garlic in bowl. Put Chicken in 9 X 13. Layer with Spinach, Carrots, then Stuffing. Bake 30 minutes.
Nutrition Information:
1/6 recipe. 300 calories, 1.7g fat, 3g fiber, 26g protein, 74% VA, 24% VC, 10% calcium, 19% iron.
Tips:
To make small cubes of Chicken, partially freeze before cutting (or partially defrost if frozen). I used Stove Top tonight (yes, I am human), but in the future I'll use cubed WW bread and some seasonings. In part because it's better for you (WAY less sodium), but also because I rarely have Stove Top (too much sodium, not enough of anything else).
The original recipe used a can of diced tomatoes (undrained) but I didn't have any so I improvised. Besides, Brady likes things juicy, not dry. The recipe also called for 1 cup of Mozzarella Cheese, but I put it all on the family's side because I prefer to use my calories elsewhere. I didn't notice much difference.
Genevieve is the only one who didn't eat it. She doesn't like any tomato products so I knew it was coming. She took one for the team tonight, but we're taking her out tomorrow (she says she wants Mac & Cheese:). Kelsey got invited to go see the new Hannah Montana movie with a friend, so we're taking the little girls on our Date Night.
Really we're taking them out before our Date Night, but they don't know that. It's my turn to pick our activity, so we're going to see a movie. I don't watch much TV, so I haven't seen all the new ads. Any suggestions?
Wednesday, January 30, 2008
Green Fries
We all love these babies!
Green Fries
2 lb. Green Beans, trimmed
2 T. Olive Oil
Garlic Powder, to taste
Salt, to taste (I use 1 t.)
Heat oven to 400. Toss all ingredients except salt in large bowl. Spread on baking sheet. Bake for 30 minutes, or until desired doneness (I like mine crunchy and sometimes a bit dark). Stir once or twice, if your remember. Add salt to taste.
Nutrition Information:
1/2 Recipe. 286 calories, 14g fat (the good kind), 1188mg salt, 15g fiber, 9g protein, 60% VA, 120% VC, 17% calcium, 26% iron.
Tips:
Sometimes I dip them in marinara (this is probably because I usually serve them as a side with pasta). Mostly, I just gobble them up ~ before the kids do!
Green Fries
2 lb. Green Beans, trimmed
2 T. Olive Oil
Garlic Powder, to taste
Salt, to taste (I use 1 t.)
Heat oven to 400. Toss all ingredients except salt in large bowl. Spread on baking sheet. Bake for 30 minutes, or until desired doneness (I like mine crunchy and sometimes a bit dark). Stir once or twice, if your remember. Add salt to taste.
Nutrition Information:
1/2 Recipe. 286 calories, 14g fat (the good kind), 1188mg salt, 15g fiber, 9g protein, 60% VA, 120% VC, 17% calcium, 26% iron.
Tips:
Sometimes I dip them in marinara (this is probably because I usually serve them as a side with pasta). Mostly, I just gobble them up ~ before the kids do!
Tuesday, January 29, 2008
Hot Ham & Green Lavash
Just so ya's know, I ain't no sissy eater! I just know how to cook in healthy bulk. Lunch today is a great example.
Hot Ham & Green Lavash
1 Joseph's Flax, Oat Bran & Whole Wheat Flour Lavash Bread, halved
3 slices Ham
1/2 Green Pepper, diced
1/2 c. Green Onions
3 c. Spinach
1 1/2 T. Lemon Garlic Splash
Preheat oven to 250. Cover baking sheet with a strip of foil. Place Lavash halves on foil. Put Ham slices on Lavash. Cook Peppers and Onions in skillet over medium heat until crisp tender (add water if needed). Add Spinach and Splash. Cover until wilted (2 min). Place 1/2 on each Lavash. Roll up. Cut each roll in half. Cook on foil-covered baking sheet until heated.
Nutrition Information: (you're gonna die! ~ actually, you're gonna LIVE!)
4 Pieces, 230 calories, 7.2g fat, 11g fiber, 21g protein, 233% VA, 382% VC, 22% calcium, 40% iron.
Tips:
The Lavash Bread is so good, and good for you. It's a healthy and versatile rectangle. I use it to make wraps and quick, thin crust pizzas mostly, but it could also be used to make some fine chips. The Flax really gives it a health punch. Four come in a pack and they're about $2.
The Splash is made by The Silver Palate. They have a bunch of healthy (non-chemical) dressings that I love. For only 25-30 calories per 2 tablespoons, they're worth an extra buck at the store (this is how I spend Brady's hard-earned money!).
So, before you wonder which health food store I shop at to get all these fine ingredients, I'll tell ya ~ Walmart (yeah, that's right, you've got no excuses now). I keep my shopping simple ~ I shop at Sam's or Costco and Walmart every 7-10 days, with an occasional trip to a "normal" grocery store (like every other month). I try to make only one trip to each to help our budget and my stress (I hate driving around, toting my kids to places they don't want to be or can't have fun).
Ok, so now I'm sounding a bit crazy, but let me assure you I'm quite normal (in my opinion:). Brady wonders sometimes why I don't take advantage of more coupons and advertised sales at various stores. Well, a few reasons. First, the coupons are mostly for junk. How often do you see coupons for $1 off carrots or broccoli? Second, I don't like driving around, wasting gas, going to this store and that because I spent all Sunday searching for deals in the newspaper. Instead, I justify this by regularly shopping at the least-expensive places I know (even though they're NOT my favorite), buying generic, and meal planning.
Meal planning is probably the single most important thing I do to save money. I plan 7 dinners (and sometimes breakfasts or other special occasions). I make a list and stick pretty much to it. I pack my kids' lunches (Kelsey loves, Genevieve deals) and only eat out for lunch when I'm with friends. Besides our Date Night, we don't usually plan to eat out.
While I do prefer to eat my food, I don't always feel like preparing it. I try to battle this by making dinner during the day. I use my Crock Pot for nights I know will be hectic, like when Kelsey and Genevieve have Irish dance and gymnastics. But mostly, I just make ahead, refrigerate, and bake when needed.
All right, all right ~ I DO sound a bit crazy. The bottom line is: Try the Lavash, it's good.
Hot Ham & Green Lavash
1 Joseph's Flax, Oat Bran & Whole Wheat Flour Lavash Bread, halved
3 slices Ham
1/2 Green Pepper, diced
1/2 c. Green Onions
3 c. Spinach
1 1/2 T. Lemon Garlic Splash
Preheat oven to 250. Cover baking sheet with a strip of foil. Place Lavash halves on foil. Put Ham slices on Lavash. Cook Peppers and Onions in skillet over medium heat until crisp tender (add water if needed). Add Spinach and Splash. Cover until wilted (2 min). Place 1/2 on each Lavash. Roll up. Cut each roll in half. Cook on foil-covered baking sheet until heated.
Nutrition Information: (you're gonna die! ~ actually, you're gonna LIVE!)
4 Pieces, 230 calories, 7.2g fat, 11g fiber, 21g protein, 233% VA, 382% VC, 22% calcium, 40% iron.
Tips:
The Lavash Bread is so good, and good for you. It's a healthy and versatile rectangle. I use it to make wraps and quick, thin crust pizzas mostly, but it could also be used to make some fine chips. The Flax really gives it a health punch. Four come in a pack and they're about $2.
The Splash is made by The Silver Palate. They have a bunch of healthy (non-chemical) dressings that I love. For only 25-30 calories per 2 tablespoons, they're worth an extra buck at the store (this is how I spend Brady's hard-earned money!).
So, before you wonder which health food store I shop at to get all these fine ingredients, I'll tell ya ~ Walmart (yeah, that's right, you've got no excuses now). I keep my shopping simple ~ I shop at Sam's or Costco and Walmart every 7-10 days, with an occasional trip to a "normal" grocery store (like every other month). I try to make only one trip to each to help our budget and my stress (I hate driving around, toting my kids to places they don't want to be or can't have fun).
Ok, so now I'm sounding a bit crazy, but let me assure you I'm quite normal (in my opinion:). Brady wonders sometimes why I don't take advantage of more coupons and advertised sales at various stores. Well, a few reasons. First, the coupons are mostly for junk. How often do you see coupons for $1 off carrots or broccoli? Second, I don't like driving around, wasting gas, going to this store and that because I spent all Sunday searching for deals in the newspaper. Instead, I justify this by regularly shopping at the least-expensive places I know (even though they're NOT my favorite), buying generic, and meal planning.
Meal planning is probably the single most important thing I do to save money. I plan 7 dinners (and sometimes breakfasts or other special occasions). I make a list and stick pretty much to it. I pack my kids' lunches (Kelsey loves, Genevieve deals) and only eat out for lunch when I'm with friends. Besides our Date Night, we don't usually plan to eat out.
While I do prefer to eat my food, I don't always feel like preparing it. I try to battle this by making dinner during the day. I use my Crock Pot for nights I know will be hectic, like when Kelsey and Genevieve have Irish dance and gymnastics. But mostly, I just make ahead, refrigerate, and bake when needed.
All right, all right ~ I DO sound a bit crazy. The bottom line is: Try the Lavash, it's good.
Monday, January 28, 2008
Mini-strone Soup & FHE Banana Cream Pies
Check out the stats on this one! Created this tasty treat this morning in a flash and now it's gone...all gone!
Mini-strone Soup
4 c. Water
4 cubes Chicken Boullion
1 can (14.5 oz) Diced Tomatoes
12 oz. Chunky Spaghetti Sauce
4 c. Spinach, cut
1 c. Green Onions, chopped
1 c. Carrots, shredded
1 c. Celery, chopped
1 1/2 Potatoes, diced
1 can Beans (any will do)
Grated Parmesan Cheese, to taste
Prepare veggies and put everything in Crock-Pot for 6-8 hours on Low.
Serve with slices of Wheat Bread.
Nutrition Information:
2 CUPS, 120 cal, 1.6g fat, 5g fiber, 5g protein, 113% VA, 31% VC, 8% cal, 14% iron. WHOA!
Thought of this one just before serving ~ I meant to do that.
FHE Banana Cream Pies
2 Graham Crackers, squared
1 Banana, thick slices
1 1/3 c. Vanilla Pudding
1-2 t. Cocoa Powder, sprinkle
Place graham cracker on bottom of individual serving plates. Put bananas on top. Add pudding. Sprinkle with cocoa powder (or chocolate sauce). Banana slice to garnish.
Nutrition Information:
1 "slice", 135 cal, 1.8 g fat, 1g fiber, 2g protein, 1% VA, 4% VC, 5% cal, 2% iron.
Mini-strone Soup
4 c. Water
4 cubes Chicken Boullion
1 can (14.5 oz) Diced Tomatoes
12 oz. Chunky Spaghetti Sauce
4 c. Spinach, cut
1 c. Green Onions, chopped
1 c. Carrots, shredded
1 c. Celery, chopped
1 1/2 Potatoes, diced
1 can Beans (any will do)
Grated Parmesan Cheese, to taste
Prepare veggies and put everything in Crock-Pot for 6-8 hours on Low.
Serve with slices of Wheat Bread.
Nutrition Information:
2 CUPS, 120 cal, 1.6g fat, 5g fiber, 5g protein, 113% VA, 31% VC, 8% cal, 14% iron. WHOA!
Thought of this one just before serving ~ I meant to do that.
FHE Banana Cream Pies
2 Graham Crackers, squared
1 Banana, thick slices
1 1/3 c. Vanilla Pudding
1-2 t. Cocoa Powder, sprinkle
Place graham cracker on bottom of individual serving plates. Put bananas on top. Add pudding. Sprinkle with cocoa powder (or chocolate sauce). Banana slice to garnish.
Nutrition Information:
1 "slice", 135 cal, 1.8 g fat, 1g fiber, 2g protein, 1% VA, 4% VC, 5% cal, 2% iron.
Sunday, January 27, 2008
BEST EVER WHOLE WHEAT BREAD
I just calculated the nutrition information for my Best Ever Whole Wheat Bread. I was pleasantly surprised that it was much better than I thought! Take a look and give it a try.
BEST EVER WHOLE WHEAT BREAD
Mix:
5 1/2 c. Water
3/4 c. Oil
3/4 c. Honey
2 1/2 T. Yeast
7 c. Wheat Flour
Add:
1 1/2 T. Salt
5 - 8 c. Wheat Flour
Knead 10 minutes. Spray 4 loaf pans. Divide dough into 4 loaves. Put in pans. Cover with damp towel. Let rise 25 minutes. Place pans in cold oven. Turn to 350. Bake 35-40 minutes.
Nutrition Information:
4 Loaves, 16 slices/loaf. 125 cal, 3g fat, 166mg sodium, 3g fiber, 3g protein, 5% iron.
Tips:
Sometimes I let the yeast sit before adding flour (I think this helps, but maybe not). I like softer crust, so I cool the bread on towels (for crispier crust, cool on racks). I wrap my bread tightly in bags to store (I think this keeps it more moist, but maybe not). I use it or freeze it (pre-sliced) right away. Baking or toasting to defrost slices maintains more of its original texture.
This is by far the least complicated 100% Whole Wheat Bread I have ever made, hands down (it's reminiscent of Great Harvest for me). I've added potato flakes, eggs, gluten, etc. but nothing beats the simplicity/taste of this one. Compare it and let me know if you've got a better one.
Oh, and thanks, Angie, for the recipe many loaves ago...
BEST EVER WHOLE WHEAT BREAD
Mix:
5 1/2 c. Water
3/4 c. Oil
3/4 c. Honey
2 1/2 T. Yeast
7 c. Wheat Flour
Add:
1 1/2 T. Salt
5 - 8 c. Wheat Flour
Knead 10 minutes. Spray 4 loaf pans. Divide dough into 4 loaves. Put in pans. Cover with damp towel. Let rise 25 minutes. Place pans in cold oven. Turn to 350. Bake 35-40 minutes.
Nutrition Information:
4 Loaves, 16 slices/loaf. 125 cal, 3g fat, 166mg sodium, 3g fiber, 3g protein, 5% iron.
Tips:
Sometimes I let the yeast sit before adding flour (I think this helps, but maybe not). I like softer crust, so I cool the bread on towels (for crispier crust, cool on racks). I wrap my bread tightly in bags to store (I think this keeps it more moist, but maybe not). I use it or freeze it (pre-sliced) right away. Baking or toasting to defrost slices maintains more of its original texture.
This is by far the least complicated 100% Whole Wheat Bread I have ever made, hands down (it's reminiscent of Great Harvest for me). I've added potato flakes, eggs, gluten, etc. but nothing beats the simplicity/taste of this one. Compare it and let me know if you've got a better one.
Oh, and thanks, Angie, for the recipe many loaves ago...
Friday, January 18, 2008
Pop On!
I'm not a Fat-Free-Sugar-Free-junkie for more than one reason. First, it's usually more expensive than the real stuff. Second, it's not good for you. Who wants to give their kids something they can't even pronounce, let alone an entire list of non-pronounceable things? If I wouldn't feed it to my toddler, I try not to buy it.
I say try because I have two things I keep for moments of desperation (usually at night) when I feel myself going over the edge of food control: diet soda and Jell-O. I hate that I use these things sometimes, but they sure have saved my butt (literally). I want to stop and I will someday...but probably not today. I don't want that junk clouding my kids' brains when they're trying to learn and grow, and I don't like having special Mommy Food. It's like doing fun things after your kids are in bed -- it's fine when they're younger, but the day they discover you ordering pizza, inviting friends over, and playing games after they're in bed it's all over.
While exploring my new Inspiration blog, I may have stumbled upon a healthy craving fix. It's not calorie-free (although nothing is really without consequences), but it is WAY better than diet soda or Jell-O. It's microwave popcorn!! No, I'm not talking about the stuff that comes chemically processed in a cellophane bag ~ I'm talking whole grain, all-natural, food storage popcorn!
I know there are many healthy ways to pop popcorn. I have a Whirly Pop and my mom had an air popper. But, if you know me, you know that I am an appliance minimalist. If I collected all the gadgets and gizmos As Seen On TV, where would I put the food!
Of course I immediately tried it out and...it worked! Since then I'm popping non-stop ~ really! Someone should probably stop me before my house overflows with popcorn! Can you tell how excited I am? Just look at how many exclamation points I have used in this post. I rarely use them and now they're all over the place!
Now, brace yourself. This is not the most delicious popcorn you have ever tasted (Brady's gooey caramel popcorn is the best, but you'd hate me if I posted that recipe!). BUT, it is healthy (my favorite), fast (the kids' favorite), and cheap (Brady's favorite) -- a real family pleaser!
So, here it is:
Put a few handfuls of popcorn in a brown lunch bag.
Fold it down a few times.
Place in microwave and...POP!
There are a few little things you can do, like season it or whatever. But, I'll let you figure that out as you explore THE BEST SNACK EVER!
Pop on, my friends. Pop on.
I say try because I have two things I keep for moments of desperation (usually at night) when I feel myself going over the edge of food control: diet soda and Jell-O. I hate that I use these things sometimes, but they sure have saved my butt (literally). I want to stop and I will someday...but probably not today. I don't want that junk clouding my kids' brains when they're trying to learn and grow, and I don't like having special Mommy Food. It's like doing fun things after your kids are in bed -- it's fine when they're younger, but the day they discover you ordering pizza, inviting friends over, and playing games after they're in bed it's all over.
While exploring my new Inspiration blog, I may have stumbled upon a healthy craving fix. It's not calorie-free (although nothing is really without consequences), but it is WAY better than diet soda or Jell-O. It's microwave popcorn!! No, I'm not talking about the stuff that comes chemically processed in a cellophane bag ~ I'm talking whole grain, all-natural, food storage popcorn!
I know there are many healthy ways to pop popcorn. I have a Whirly Pop and my mom had an air popper. But, if you know me, you know that I am an appliance minimalist. If I collected all the gadgets and gizmos As Seen On TV, where would I put the food!
Of course I immediately tried it out and...it worked! Since then I'm popping non-stop ~ really! Someone should probably stop me before my house overflows with popcorn! Can you tell how excited I am? Just look at how many exclamation points I have used in this post. I rarely use them and now they're all over the place!
Now, brace yourself. This is not the most delicious popcorn you have ever tasted (Brady's gooey caramel popcorn is the best, but you'd hate me if I posted that recipe!). BUT, it is healthy (my favorite), fast (the kids' favorite), and cheap (Brady's favorite) -- a real family pleaser!
So, here it is:
Put a few handfuls of popcorn in a brown lunch bag.
Fold it down a few times.
Place in microwave and...POP!
There are a few little things you can do, like season it or whatever. But, I'll let you figure that out as you explore THE BEST SNACK EVER!
Pop on, my friends. Pop on.
Wednesday, January 9, 2008
Leftover Dinner Omelet
Disclaimer: I am NOT an experienced cook and I like to make things up. The combination can sometimes be disastrous and can definitely be improved. Suggestions are welcome.
For dinner last night we had potato buildups. I don't know if I made that word up or what, but they're basically potatoes with anything piled on top. Last night we used shredded sharp cheddar cheese, chopped green onions, and a bit of sour cream. When Brady came home he wasn't very hungry (late lunch out), so he just ate his carrots and grapes. This left two potatoes, shredded cheese, and chopped green onions unused.
Not wanting to waste food (a trait I sometimes wish I didn't have), I decided to use the leftovers to make a breakfast omelet. The result was cheap, fast, and tasty (my favorite combination), so I thought I'd share.
Leftover Dinner Omelet
1 cooked potato, diced
2 Tbsp. EVOO (thanks, Rachel Ray)
1/2 c. chopped mushrooms (not leftover, but sounded good)
7 egg whites
2 eggs
3 oz. sharp cheddar cheese, grated
1/4 c. chopped green onion
Heat oil medium-high. Add potato and mushrooms. Brown. Beat eggs and whites. Reduce heat to medium-low. Add eggs. Cover and cook until mostly done. Add cheese and green onion.
For hungry husbands (or for dinner!), add salsa, black beans, and sour cream and serve in a tortilla.
This morning, I wasn't as attentive as I should have been to the eggs and a slight crust formed on the bottom of the omelet from cooking the eggs at too high of temperature. I didn't mind because I cut and served the omelet like pizza. If you like it softer, cook it low and maybe stir the first minute or so.
Didn't even think to snap a pic. Sorry.
In other news, I tried a palates DVD this morning for some cross-training. I never do anything but run and when I do it's usually long and slow, so I am almost never sore. Let's just say I'll remember real quick what soreness feels like tomorrow! I couldn't even do half the moves and they certainly weren't pretty. Now, a Before Pic of that would be REALLY funny!
Or not.
For dinner last night we had potato buildups. I don't know if I made that word up or what, but they're basically potatoes with anything piled on top. Last night we used shredded sharp cheddar cheese, chopped green onions, and a bit of sour cream. When Brady came home he wasn't very hungry (late lunch out), so he just ate his carrots and grapes. This left two potatoes, shredded cheese, and chopped green onions unused.
Not wanting to waste food (a trait I sometimes wish I didn't have), I decided to use the leftovers to make a breakfast omelet. The result was cheap, fast, and tasty (my favorite combination), so I thought I'd share.
Leftover Dinner Omelet
1 cooked potato, diced
2 Tbsp. EVOO (thanks, Rachel Ray)
1/2 c. chopped mushrooms (not leftover, but sounded good)
7 egg whites
2 eggs
3 oz. sharp cheddar cheese, grated
1/4 c. chopped green onion
Heat oil medium-high. Add potato and mushrooms. Brown. Beat eggs and whites. Reduce heat to medium-low. Add eggs. Cover and cook until mostly done. Add cheese and green onion.
For hungry husbands (or for dinner!), add salsa, black beans, and sour cream and serve in a tortilla.
This morning, I wasn't as attentive as I should have been to the eggs and a slight crust formed on the bottom of the omelet from cooking the eggs at too high of temperature. I didn't mind because I cut and served the omelet like pizza. If you like it softer, cook it low and maybe stir the first minute or so.
Didn't even think to snap a pic. Sorry.
In other news, I tried a palates DVD this morning for some cross-training. I never do anything but run and when I do it's usually long and slow, so I am almost never sore. Let's just say I'll remember real quick what soreness feels like tomorrow! I couldn't even do half the moves and they certainly weren't pretty. Now, a Before Pic of that would be REALLY funny!
Or not.
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