These are great in the morning when most breakfast choices are geting boring.Superstore has great stone ground whole wheat tortillas, perfect for this receipe.

• 1 large whole wheat tortilla
• 1 egg and 1 egg white, or 2 egg whites
• green pepper chopped
• onion chopped
• 1 oz low fat cheese
• salsa (as much as you want)
• mushrooms sliced

1. Saute green pepper, onion and mushrooms in fry pan until as tender as you like. Remove
2. Beat eggs in bowl, add a little garlic powder and pepper
3. Spray pan with pam or oil. Put eggs in pan on low heat. cook till you can flip and finish cooking. Remove and cut in half.
4. Put tortilla in the pan and heat on low
5. Add 1/2 of the  cheese on half of the tortilla,then add 1/2 of the eggs, then the salsa, then the veggies, then the other half of the eggs, then the rest your cheese.
6. Fold over the tortilla and press down . Heat until cheese is melted.

Serve with fruit. This is getting those carbs in early in the day with lots of time left to burn them off.

Posted on May 25th, 2007 by neslyn
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- Vitamin C boosts fat oxidation, helping the body use fat as a fuel source instead of storing it.

Posted on May 25th, 2007 by neslyn
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This is so simple. Just a little varation on the turkey burgers

• Lean ground turkey
• Equal amount of rehydrated tvp
• Spices…I like pepper and garlic powder

1. Combine and form into patties
2. Cook on a grill or in a pan sprayed with pam or oil.

 My favorite way to serve these is with grilled onions and peppers. Add some sliced cukes and cherrie tomatoes and you have a great carb free supper. 

Here is another way to enjoy ground turkey patties

1. Add pepper and garlic powder to the turkey and make patties
2. Spray skillet with pam or oil and cook
3. Meanwhile add your favorite spices to 1 small can of tomato paste. I like basil, oregano, pepper and garlic.
4. When patties are cooked put in oven dish and top with the tomato paste and low fat cheese.
5. Place under broiler until cheese melts.

I served these with cooked spinach in vinegar and steamed veggies.

Posted on May 25th, 2007 by neslyn
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• 2 chicken breast cut into chumks
• 2 1/2 cups pineapple chunks(I like a little more)
• 1/8 cup splenda(I don’t even add this anymore)
• 2 tbsp cornstarch
• 1/4 cup vinegar
• 3 tbsp low sodium soy sauce
• 1/2 tsp salt
• 1 sm green pepper cut in stripes
• 1 sm orange, yellow or red pepper cut in stripes
• 1 med onion cut in stripes
• 2 cups broccoli cut in small pieces
• 6 to 10 muchrooms cut in chunks

1. Drain pineapple and save juice
2. Mix sugar, cornstarch. Add pineapple juice,soy sauce and salt.
3. Heat 1 tbsb chicken broth or oil or spray your pan with pam and stir-fry chicken until cooked.
4. Add juice mixture and cook on med until thickened.
5. Add broccoli and cook another 2 to 3 mins.
6. Add pineapple, peppers and onion and cook for another 2 to 3 mins or until veggies are as tender as you like them.

   Serve this over a bed of spinach, using the sauce as a dressing. If you don’t like spinach feel free to use whatever greens you prefer. Also if you are allowing yourself carbs at supper, serve over a bed of long grain rice. This was mum’s choice. 

Posted on May 25th, 2007 by neslyn
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This is a fantastic soup.  It takes awhile to prepare, but well worth the time.  It freezes well in a glass container.  To make it easier, you can buy roasted red peppers instead of roasting them yourself.

• 1 Tablespoon olive oil
• 1 chopped onion
• 3 stalks chopped celery
• 2 large chopped carrots
• 1 or 2 cloves of chopped garlic
• 1 large container of chicken broth (sodium reduced)
• 2 bay leaves
• 1 potato (optional)
• 5 roasted red peppers

Heat oil in large pot.  Add onion, celery, carrots and garlic until tender.  Add broth, bay leaves potato and simmer for 10 minutes.  Add roasted peppers (method below) and simmer approximately 15 minutes,  Remove bay leaves then put the soup into a blender or food processor and puree.  Garnish with basil and yogurt (and a circle of maple sryup is desired).

To roast red peppers:  Spray whole pepper with olive oil and bake in hot oven until the peppers turn blackish.  Remove from oven and immediately put in a tightly covered sealed baking pan for about 20 minutes.  Remove skin (should come off easily).

Posted on May 22nd, 2007 by neslyn
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