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Recipes
michelegtris
Posts: 5
Alright folks, here's the first recipe. I love omlets and this is a good one.
Tomato and Spincah Omlet
Ingredients:
Olive oil
Tomtaoes
Shallots
Spinach
Eggs
Shredded reduced fat cheese of choice
Pepper
Salt, if needed
Directions:
Cook shallot, spinach in a bit of olive oil until done
In a bowl, scramble eggs with a bit of tomatoes, add to shallots & spinach until eggs are done.
Season to taste and add cheese.
Enjoy!
Tomato and Spincah Omlet
Ingredients:
Olive oil
Tomtaoes
Shallots
Spinach
Eggs
Shredded reduced fat cheese of choice
Pepper
Salt, if needed
Directions:
Cook shallot, spinach in a bit of olive oil until done
In a bowl, scramble eggs with a bit of tomatoes, add to shallots & spinach until eggs are done.
Season to taste and add cheese.
Enjoy!
0
Replies
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I made it. Thank you for sharing0
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I know what I'll be making for Sunday breakfast! Thanks, Michelle!0
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Here's one of my favorite metabolically efficient recipes. Modified slightly from a Rachel Ray recipe.
4 chicken breasts
Season with a little salt, lots of pepper
Brown for a couple of minutes/side and set aside.
Brown in olive oil:
3 cups chopped celery
1 large chopped onion
1 cup chopped carrots
2 chopped sweet red pepper
3 grated cloves of garlic
Add:
2 tablespoons tomato paste
2 cups tomatoes
2 cup stock
1/2 cups dry white wine
3-4 leaves of sweet basil
Browned chicken breasts
Cook until chicken is done.
Serve over 2/3 cup brown rice (I use Trader Joe's precooked, fozen Organic Brown Rice - ready in 3 minutes!)0 -
Macademia Nut Shrimp with Veggie Pasta
Ingredients
Shrimp, peeled and deveined Macadamia nuts
2 eggs
Coconut oil
Angel hair pasta Tomatoes Mushrooms Spinach
Garlic
Sesame seed oil Asparagus Sliced almonds
Directions
‣ Warm a small amount of sesame seed oil in a skillet over medium heat and add asparagus. Cover and rotate frequently to avoid burning and assure equal cooking.
‣ Crush the macadamia nuts in a food processor or coffee grinder and set aside.
‣ Chop mushrooms, tomatoes and de-stem spinach.
‣ Whisk eggs in a bowl and add the peeled and deveined shrimp. Mix until the shrimp
are completely covered.
‣ Add coconut oil and crushed garlic to frying pan on medium heat.
‣ Remove shrimp from bowl and roll them in the crushed nuts.
‣ Place macadamia nut covered shrimp into frying pan. Be careful to keep heat
medium, as coconut oil will splatter at higher temperatures.
‣ When asparagus are done, remove from pan and set aside.
‣ Add the chopped vegetables.
‣ Cook the angel hair pasta in boiling water, drain and add to pan with vegetables.
‣ Dish pasta/vegetable mixture onto plates, top with your shrimp and add asparagus0
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