Posted in Recipe on February 1, 2012
Ingredients
6 egg whites
1 whole omega-3 egg
1 green pepper
1/2 small onion
1 slice cheddar (28 ounces)
2 tsp of coconut oil
6 oz turkey ham
Preparation
Whisk all eggs in a large bowl. Chop peppers and onions to desired size. Next, sauté the onions in 2 tbsp in coconut oil. After lightly sautéed, pour eggs into pan and wait a second or two so it evens out. Add peppers, cheese, and turkey ham to the top and continue to cook on low, covered for 3-5 minutes. Remove from pan and enjoy!
Posted in Recipe on January 30, 2012
Ingredients
Nonstick vegetable oil spray
2 cups shelled pepitas
1/3 cup sugar
1 large egg white, beaten until frothy
1 tablespoon chili powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
Directions
Preheat oven to 350°F. Spray baking sheet with nonstick spray. Mix pepitas and next 6 ingredients in medium bowl. Stir in 1/4 teaspoon to 1/2 teaspoon cayenne pepper, depending on spiciness desired. Spread pepitas in single layer on baking sheet.
Bake until pepitas are golden and dry, stirring occasionally, about 15 minutes. Remove from oven. Seperate petpitas with fork while still warm. Cool.
Posted in Recipe on January 29, 2012
Ingredients
1 – 8 ounce carton fat-free sour cream
1/4 cup minced fresh Italian parsley leaves
1/4 cup prepared horseradish
1 teaspoon white wine Worcestershire sauce
1/8 teaspoon fresh ground black pepper
1 – 2 pound beef tenderloin
Cooking oil spray
1/2 teaspoon salt free lemon-herb seasoning (Mrs. Dash)
Directions
Combine sour cream, parsley, horseradish, Worcestershire sauce and black pepper in a bowl. Cover and chill for at least 1 hour.
Preheat oven to 500° F.
Trim fat from tenderloin. Place tenderloin on a rack in a roasting pan coated with cooking spray; sprinkle lemon-herb seasoning over tenderloin. Insert a meat thermometer into the thicket part of the tenderloin, if desired. Bake at 500° F. for 35 minutes or until thermometer registers 145° (medium rate) or 160° (medium). Let stand 10 minutes before slicing. Serve with horseradish sauce.
Posted in Recipe on January 28, 2012
Ingredients
Vegetable cooking oil spray
1 – 8 ounce bag coleslaw mix
2 cups cooked bonless skinless chicken breasts, shredded
2 tablespoons hoisin sauce
1 tablespoon light soy sauce
4 10-inch fat-free flour tortillas
Directions
Heat oil in a nonstick skillet. Add coleslaw mix and cook briefly, 2 to 3 minutes, just until slightly softened but still crunchy. Add chicken and cook another minute or two, to heat through. Stir in hoisin sauce and soy sauce. Remove from heat.
Place tortillas on a plate and cover with plastic wrap. Microwave on high (100% power) for 45 to 60 seconds, until softened. Place 1/4 of the chicken and cabbage mixture on a tortilla. Fold each end over, then roll to make an enclosed wrap.
Posted in Recipe on January 27, 2012
Ingredients
1 pound boneless top sirloin
1 tablespoon canola oil
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 can sliced water chestnuts
2/3 cup low fat beef broth
1 tablespoon cornstarch
2 tablespoon water
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1 – 6 ounce package frozen snow pea pods, thawed and drained
Directions
Heat wok or large nonstick skillet over high heat. Add oil to coat. Add garlic and sirloin which has been thinly sliced. (Partially freezing makes slicing meat across grain easy.) Stir fry for 3 to 4 minutes or until just brown.
Add salt and pepper, stirring in beef broth. Mix cornstarch, water and soy sauce. Slowly stir into broth mixture and bring to a boil and cook until thickened, about one minute. Stir in ginger, pea pods and water chestnuts. Cook over medium heat for 2 minutes until peas are crisp-tender.
