October 22, 2010 at 6:09 pm (black pepper, cholesterol-free egg substitute, european-style salad mix (mescalun), feta, fresh tomatoes, kalamata olives, Main Dish, olive oil, parsley, red wine vinegar, scallions, stovetop, Summer, vegetable cooking spray, whole-wheat couscous)
This recipe is a great way to highlight the flavor of fresh summer tomatoes.
Serves 2.
Cakes:
1/3 C uncooked whole-wheat couscous
1/2 C boiling water
1/4 C (1 oz) crumbled feta cheese
3 T egg substitute
2 T finely chopped green onions
1/8 t freshly ground black pepper
2 t olive oil
Cooking spray
Salad:
2/3 C chopped seeded tomato
2 T chopped pitted kalamata olives
2 T chopped fresh parsley
2 t red wine vinegar
1/2 t olive oil
1/8 t freshly ground black pepper
3 C mescalun or other gourmet salad greens
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1. To prepare cakes, place couscous in a medium bowl; stir in 1/2 C boiling water. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Cool slightly. Add cheese and the next 3 ingredients (through pepper). Heat 2 t oil in a large nonstick skillet coated with cooking spray over medium-high heat. Spoon about 1/3 C couscous mixture into 4 mounds in pan. Lightly press with a spatula to flatten to 1/2″. Cook 2 minutes or until lightly browned. Coat tops of cakes with cooking spray. Carefully turn cakes over; cook 2 minutes or until heated.
2. To prepare salad, combine tomato and next 5 ingredients (through 1/8 t pepper). Arrange 1 1/2 C greens on each of 2 plates. Top each serving with 1/2 C tomato mixture; arrange 2 cakes over tomato mixture.
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February 10, 2010 at 6:32 pm (all-purpose baking mix, Breakfast, cholesterol-free egg substitute, eggs, fresh tomatoes, milk, onion, oven, parmesan, pepper, salt, Summer, zucchini)
Prep Time: 15 minutes
Start to Finish: 55 minutes
4 servings
1 C chopped zucchini
1 large tomato, chopped (1 C)
1 medium onion, chopped (1/2 C)
1/3 C grated Parmesan cheese
1/2 C baking mix
1 C fat-free milk
1/2 C egg substitute OR 2 eggs
1/2 t salt
1/8 t pepper
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1. Heat oven to 400 degrees. Lightly spray 8″ square baking dish or 9″ pie plate with cooking spray. Sprinkle zucchini, tomato, onion and cheese in baking dish.
2. In medium bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
3. Bake about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
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October 11, 2009 at 5:12 pm (all-purpose flour, caramel topping, chocolate wafers, cholesterol-free egg substitute, cream cheese, Desserts, egg whites, granulated sugar, oven, pecan halves, vanilla, vanilla wafers, vanilla yogurt)
Prep Time:20 min
Start to Finish:5 hr 5 min
makes:16 servings
15 chocolate or vanilla wafer cookies, crushed (1/2 cup)
2 packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
3 egg whites or 1/2 cup fat-free egg product
2 teaspoons vanilla
2 cups lowfat vanilla yogurt
2 tablespoons all-purpose flour
1/3 cup fat-free caramel topping
Pecan halves, if desired
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1. Heat oven to 300°F. Spray springform pan, 9×3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
2. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
3. Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
4. Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.
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April 21, 2009 at 1:24 pm (7 ingredients or less, baby spinach, Breakfast, cholesterol-free egg substitute, eggs, garlic powder, nutmeg, onion powder, parmesan, pepper, salt, stovetop, vegetable cooking spray)
Prep Time: 6 Min
Cook Time: 9 Min
Serves 1
2 eggs or 1/2 C egg substitute
1 cup torn baby spinach leaves
1 1/2 tablespoons grated Parmesan cheese
1/4 teaspoon onion powder or garlic powder
1/8 teaspoon ground nutmeg
salt and pepper to taste
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1. In a bowl, beat the eggs, and stir in the spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
2. In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
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January 16, 2009 at 4:27 pm (7 ingredients or less, Breakfast, cholesterol-free egg substitute, fresh tomatoes, green bell pepper, mushrooms, onion, parmesan, stovetop, vegetable cooking spray, whole-grain bread)
Breakfast Omelet Sandwiches
Prep/Cook Time: 15 minutes
1/2 cup chopped fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped tomato
2 tablespoons finely chopped onion
1/2 cup cholesterol-free egg substitute, divided
2 teaspoons freshly grated Parmesan cheese, divided
4 slices whole-grain bread
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Spray nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add mushrooms, pepper, tomato and onion. Cover and cook until softened. Remove from skillet. Wipe out skillet with paper towel.
Spray nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add 1/4 cup egg substitute and top with half the cooked vegetables. Cook until set but still moist on top, lifting edges of omelet with spatula. Sprinkle with half the cheese and fold in half. Place on 1 bread slice and top with another bread slice. Repeat with remaining ingredients. Serves 2.
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