Quiche Cups to go (I originally found this written in the South Beach Diet Book and changed it to fit my plan.)
12 egg whites
12 egg whites
1/4 cup diced onions
1/4 cup Eggplant
1/4 cup Zucchini
1/4 Cup Salsa (drained of extra juice with a coffee filter over a strainer)
1/4 cup Eggplant
1/4 cup Zucchini
1/4 Cup Salsa (drained of extra juice with a coffee filter over a strainer)
3 -6 drops hot-pepper sauce or Chipotle Pepper Powder
Line
a 6 cup muffin pan with Wrenolds Release foil . Combine egg whites with
onions and Veggies in bowl. Mix well. Divide evenly among the muffin
cups. Bake at 350 degrees for 20 minutes or until knife inserted in
center comes out clean. Quiche cups can be frozen and reheated in
microwave.
Try different combinations of vegetables. What ever you like
Try different combinations of vegetables. What ever you like
Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-D-E
This Recipe Contains: Protein A, Free Veggies
Western Omlette (butterflybish)
1/2 chopped tomato
1/2 chopped bell pepper
1/4 chopped onion
3 small chopped mushrooms( optional) I dont like mushrooms too much
4 egg whites
Take the two egg whites and wisk until frothy
put into a nonstick pan let is bubble just a small amount
sprinkle in tomato, bell pepper,and onion
fold over egg white and flip 2 or 3 times...
Voila you have a top of the line western omlette
Cut in half this recipe makes 2 servings
Sharon's Scrumptious Sausage & Veggie Omelette
I small chopped sweet onion (vadalia if you have them)
4 oz sliced mushrooms
2 oz. Susans Turkey Sausage
2 egg whites
Any seasons you may wish to add (the sausage is enough for me)
Diced tomatoes and tomato sauce (optional)
Saute onions and mushrooms until onions are carmelized. (this gives them a wonderful sweet flavor)
Add pre cooked sausage to mixture just to get sausage warm. Add any additional seasonings you may want to add.........I think the sausage makes it spicy enough.
Beat egg white until frothy (I generally add a touch of water also) Pour into omelette pan. Add mushroom, onion, sausage mixture and allow to set until firm enough to flip. ( I like my eggs cooked well so I flip like a pancake and allow other side to cook and then fold it like an omelette)
After adding mixture to omelette I use that same saute pan and heat up some NSA diced tomatos in a bit of NSA tomato sauce. When omelette is done, I plate it and pour the hot tomatoes over top.
This will make a rather large omelette and it serves two. I cut mine in half and eat one half for breakfast with some OP "fried" potatoes and save the other half for my MMS to eat with a fruit.
This omelette is good for all body types as your protien selection.
Crab Omelette with veggies (riddick)
1 oz of crab meat
2 egg whites
green onions
tomatoes chopped
red pepper optional
Jalapeno chopped optional
Mix eggs with a little water in the Magic Bullet until frothy. Heat up nonstick pan until hot add the egg white sprinkle on pepper and whatever other seasoning you would like. after cooked flip over and then add cooked mushrooms, onions and crab meat fold over omelette. Serve with fresh salsa over the top. Very good for breakfast or whichever meal I like to also add fresh cilantro too.
Susan's Alaskan Breakfast Sausage Scrambler
1 oz. of Susan's Breakfast Sausage (can be found in the Chicken and Turkey Recipes section)
3 egg whites
1 cup diced COLD baked potatoe
diced onion and red bell pepper
Microwave the diced potato and the sausage to get hot (eggs cook VERY fast)
Saute all ingredients in saute pan. Makes 2 servings for ladies or 1 serving for men.
Again, noone can say that this is "Diet Food"! This is the tastiest breakfast I have had!!!
Fruit Stuffed Egg Crepe (Gabbiee)
From member rvicera27
• 2 egg whites
• 2 tsp Splenda
• 1/4 tsp vanilla or cinnamon
• cooking spray**
• 1/2 cup banana or strawberries
• Splenda (to taste)
• cinnamon (to taste)
Mix the first 3 ingredients well. Heat up non-stick pan and then coat it w/ cooking spray**. Spread and remove excess cooking spray w/ napkin. Add egg mixture in pan and spread it like pancake. Flip and cook.
Banana Option: Cut up banana, add Splenda and cinnamon. Microwave for 30 seconds or less. Spread banana on 1 side of egg crepe and fold.
Strawberries Option: Cut up 1/4 of strawberries, add Splenda and microwave for 30 seconds or less. Puree remaining strawberries, add Splenda and microwave for 30 seconds or less. Spread cut strawberries on 1 side of egg crepe and fold. Pour strawberry puree on top of egg crepe.
Compatible with Body Type:
Breakfast B-C-E
Morning Snack A-B-D
Lunch
Afternoon Snack A-E
Dinner
Evening Snack A-D-E
This Recipe Contains: Protein A, Fruit A or B
Hawaiian Surprise Crepe
2 egg whites
coconut extract
1 pkt Splenda
cinnamon to taste
1/4 cup crushed pineapple
1/4 cup sliced peaches
Mix egg whites, splenda, cinnamon, and coconut extract together and pour into a hot crepe pan. Cook on both sides until done. Fill crepe with crushed pineapple and peaches.
Very Berry Custard (provida recipe boards)
8 egg whites (can use the dried egg whites)
2 cups berries, lightly mashed (I use frozen strawberries, blueberries, raspberries or peaches)
1/8 tsp vanilla
sugar substitute to taste, (I use 3 pkts of Splenda)
dash of cinnamon
dash of nutmeg
Preheat oven to 300 degrees. Combine all ingredients in mixing bowl, beat until well mixed but not too frothy. Pour equally into 4 custard cups. Set in pan with 3/4 inch of water in the bottom and bake for 30-45 minutes. Remove from oven and let cool and refrigerate. They keep well for a week in the refrige. They sell the custard cups now with plastic lids which is nice they travel well.
without giving away any specifics ... the custard is good for any meal in which you eat a protein/fruit combination. Hope that helps
Western Omlette (butterflybish)
1/2 chopped tomato
1/2 chopped bell pepper
1/4 chopped onion
3 small chopped mushrooms( optional) I dont like mushrooms too much
4 egg whites
Take the two egg whites and wisk until frothy
put into a nonstick pan let is bubble just a small amount
sprinkle in tomato, bell pepper,and onion
fold over egg white and flip 2 or 3 times...
Voila you have a top of the line western omlette
Cut in half this recipe makes 2 servings
Sharon's Scrumptious Sausage & Veggie Omelette
I small chopped sweet onion (vadalia if you have them)
4 oz sliced mushrooms
2 oz. Susans Turkey Sausage
2 egg whites
Any seasons you may wish to add (the sausage is enough for me)
Diced tomatoes and tomato sauce (optional)
Saute onions and mushrooms until onions are carmelized. (this gives them a wonderful sweet flavor)
Add pre cooked sausage to mixture just to get sausage warm. Add any additional seasonings you may want to add.........I think the sausage makes it spicy enough.
Beat egg white until frothy (I generally add a touch of water also) Pour into omelette pan. Add mushroom, onion, sausage mixture and allow to set until firm enough to flip. ( I like my eggs cooked well so I flip like a pancake and allow other side to cook and then fold it like an omelette)
After adding mixture to omelette I use that same saute pan and heat up some NSA diced tomatos in a bit of NSA tomato sauce. When omelette is done, I plate it and pour the hot tomatoes over top.
This will make a rather large omelette and it serves two. I cut mine in half and eat one half for breakfast with some OP "fried" potatoes and save the other half for my MMS to eat with a fruit.
This omelette is good for all body types as your protien selection.
Crab Omelette with veggies (riddick)
1 oz of crab meat
2 egg whites
green onions
tomatoes chopped
red pepper optional
Jalapeno chopped optional
Mix eggs with a little water in the Magic Bullet until frothy. Heat up nonstick pan until hot add the egg white sprinkle on pepper and whatever other seasoning you would like. after cooked flip over and then add cooked mushrooms, onions and crab meat fold over omelette. Serve with fresh salsa over the top. Very good for breakfast or whichever meal I like to also add fresh cilantro too.
Susan's Alaskan Breakfast Sausage Scrambler
1 oz. of Susan's Breakfast Sausage (can be found in the Chicken and Turkey Recipes section)
3 egg whites
1 cup diced COLD baked potatoe
diced onion and red bell pepper
Microwave the diced potato and the sausage to get hot (eggs cook VERY fast)
Saute all ingredients in saute pan. Makes 2 servings for ladies or 1 serving for men.
Again, noone can say that this is "Diet Food"! This is the tastiest breakfast I have had!!!
Fruit Stuffed Egg Crepe (Gabbiee)
From member rvicera27
• 2 egg whites
• 2 tsp Splenda
• 1/4 tsp vanilla or cinnamon
• cooking spray**
• 1/2 cup banana or strawberries
• Splenda (to taste)
• cinnamon (to taste)
Mix the first 3 ingredients well. Heat up non-stick pan and then coat it w/ cooking spray**. Spread and remove excess cooking spray w/ napkin. Add egg mixture in pan and spread it like pancake. Flip and cook.
Banana Option: Cut up banana, add Splenda and cinnamon. Microwave for 30 seconds or less. Spread banana on 1 side of egg crepe and fold.
Strawberries Option: Cut up 1/4 of strawberries, add Splenda and microwave for 30 seconds or less. Puree remaining strawberries, add Splenda and microwave for 30 seconds or less. Spread cut strawberries on 1 side of egg crepe and fold. Pour strawberry puree on top of egg crepe.
Compatible with Body Type:
Breakfast B-C-E
Morning Snack A-B-D
Lunch
Afternoon Snack A-E
Dinner
Evening Snack A-D-E
This Recipe Contains: Protein A, Fruit A or B
Hawaiian Surprise Crepe
2 egg whites
coconut extract
1 pkt Splenda
cinnamon to taste
1/4 cup crushed pineapple
1/4 cup sliced peaches
Mix egg whites, splenda, cinnamon, and coconut extract together and pour into a hot crepe pan. Cook on both sides until done. Fill crepe with crushed pineapple and peaches.
Very Berry Custard (provida recipe boards)
8 egg whites (can use the dried egg whites)
2 cups berries, lightly mashed (I use frozen strawberries, blueberries, raspberries or peaches)
1/8 tsp vanilla
sugar substitute to taste, (I use 3 pkts of Splenda)
dash of cinnamon
dash of nutmeg
Preheat oven to 300 degrees. Combine all ingredients in mixing bowl, beat until well mixed but not too frothy. Pour equally into 4 custard cups. Set in pan with 3/4 inch of water in the bottom and bake for 30-45 minutes. Remove from oven and let cool and refrigerate. They keep well for a week in the refrige. They sell the custard cups now with plastic lids which is nice they travel well.
without giving away any specifics ... the custard is good for any meal in which you eat a protein/fruit combination. Hope that helps
No comments:
Post a Comment