As a newly-emancipated graduate, I had time to make myself the following for dinner last night:
Browned Tofu in Buttery Wine Sauce with Feta-Sesame Asparagus (adapted from Cooking Light's Fresh Food Fast cook book, a grad gift from Mom).
Which turned into today's lunch:
Wine Sauce Tofu sandwich on a toasted artisan michette roll with melted white cheddar, tomatoes, spinach, and cilantro-lemon chutney; a banana on the side.
Breakfast was:
-2 cups Nature's Path Organic Flax Plus Multibran with 1 cup skim milk
-2 cups fresh strawberries
Dinner plans tonight:
-Peach-Glazed Tofu in Raspberry Sauce with Balsamic Grilled Peaches
I'll start taking pictures of what I'm eating as of tomorrow; just got batteries for the camera. What's on the menu tomorrow?
SUNDAY PREVIEW:
Breakfast---
2 cups Nature's Path Organic Flax Plus Multibran with 1 cup skim milk
2 cups fresh honeydew melon
Lunch---
Grilled Vegetable and Feta Sandwich with Apple Waldorf salad
Dinner---
Vegetarian Cobb Sandwich with balsamic strawberries and greens
Saturday, May 23, 2009
Wednesday, May 6, 2009
Egg MockMuffins
Recently I've been experimenting with microwaving Egg Beaters in order to make easy breakfast sandwiches. Here are a few of my favorites:
Basic Egg MockMuffin (about 150 calories)
-1 whole grain English muffin, or non-fat
-1/4 cup Egg Beaters, microwaved in a coffee mug (you can use liquid egg whites or any other Egg substitute you prefer)
-1 slice fat free or reduced fat cheddar cheese
-salt and pepper, ketchup (optional)
1.) Microwave the Egg Beaters for about 60-90 seconds, until no liquid is left. Tip the mug over a plate and lightly shake the Egg Beaters out; it should be in a fluffy patty-like shape (and smell delicious!). Toast the muffin in a toaster on the light setting or until just crisp. Put the Egg patty in the muffin and lay the cheese slice on top; if you eat it warm the cheese should melt a little while you eat it. Add a dash of salt and pepper and a squirt of ketchup if you like.
Other variations:
THE WORKS: about 250 calories
-1 English muffin
-1/4 cup Egg Beaters
-1 Morningstar Farms sausage patty
-1 slice Morningstar Farms bacon, grilled
-1 slice fat free or reduced fat cheddar
OMELET SANDWICH:
-1 English muffin
-1/4 cup Egg Beaters
-1 slice fat free or reduced fat cheddar
*Mix the following into the Egg Beaters before microwaving.
-1/8 cup mixed veggies; chopped mushrooms, onion, bell pepper, etc.
-2 tbs salsa
Pictures to come soon!
Basic Egg MockMuffin (about 150 calories)
-1 whole grain English muffin, or non-fat
-1/4 cup Egg Beaters, microwaved in a coffee mug (you can use liquid egg whites or any other Egg substitute you prefer)
-1 slice fat free or reduced fat cheddar cheese
-salt and pepper, ketchup (optional)
1.) Microwave the Egg Beaters for about 60-90 seconds, until no liquid is left. Tip the mug over a plate and lightly shake the Egg Beaters out; it should be in a fluffy patty-like shape (and smell delicious!). Toast the muffin in a toaster on the light setting or until just crisp. Put the Egg patty in the muffin and lay the cheese slice on top; if you eat it warm the cheese should melt a little while you eat it. Add a dash of salt and pepper and a squirt of ketchup if you like.
Other variations:
THE WORKS: about 250 calories
-1 English muffin
-1/4 cup Egg Beaters
-1 Morningstar Farms sausage patty
-1 slice Morningstar Farms bacon, grilled
-1 slice fat free or reduced fat cheddar
OMELET SANDWICH:
-1 English muffin
-1/4 cup Egg Beaters
-1 slice fat free or reduced fat cheddar
*Mix the following into the Egg Beaters before microwaving.
-1/8 cup mixed veggies; chopped mushrooms, onion, bell pepper, etc.
-2 tbs salsa
Pictures to come soon!
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