Food Ideas

Hi all

I am constantly looking for new food ideas as I get bored of the same stuff. I find it a bit tricky finding things to eat.
So I thought I'd share a couple receipes:

Bacon & Egg Pie

4 Slices Turkey Bacon
1 Teaspoon Olive Oil
1/2 small Red Onion Diced
2 cloves Garlic
5 Large Eggs
5 Large Egg Whites
1 Cup Lowfat Milk
2 Tablespoons Flour
2 Teaspoons Dill
1/2 Teaspoon Pepper
1 Cup Mozzarella Cheese, shredded
2 Tomatoes Sliced
2 Tablespoons Parmesan Cheese, grated

Heat Oven to 350. Coat a 10 inch Pie plate with cooking spray. Cook Bacon and dice. Add Onion and garlic and oil to pan and cook 2 minutes. Transfer to bowl. Add eggs and Whites and next 4 ingredients. Whisk until smooth. Stir in Bacon and cheese. Pour into the pie plate. Top with tomatoes and Parmesan cheese. Bake for 45 Minutes or until fork comes out clean.

SERVINGS 8; CALORIES 143; FAT 7 g; FIBER 0 g;
SERVING SIZE= 1/8 of pie

ROASTED VEGETABLES

1 Pound Turnips, cut in
wedges
1 Pound Parsnips, peeled
and sliced
3/4 Pounds Carrots, sliced
1 Tablespoon Olive Oil
3 Garlic Cloves, peeled
1/4 Teaspoon Black Pepper
1/8 Teaspoon Nutmeg

Preheat oven to 400°. In a large pot with boiling water, add the first 3 ingredients. Cook for 5 minutes. Drain. In a 9 x 13” baking dish, combine the oil and garlic. Heat in the oven for 4 minutes. Add the vegetables, stirring to coat. Sprinkle with the pepper and nutmeg. Roast for 20 minutes. Serve.

SERVINGS 6; CALORIES 41; FAT 3 g; PROTEIN 2 g; CARBS 19 g;
FIBER 5 g; CHOL 0 mg; SODIUM 100 mg
SERVING SIZE= 1 Cup

WHITE CHEDDAR POTATO GRATIN

2 Pounds Potatoes, peeled
and cut into thick slices
1 Clove Garlic
1 Slice Rye Bread
1/4 Cup Flour
2 Cups Fat Free Milk
1 Cup White Cheddar Cheese,
shredded
1/8 Teaspoon Ground Red
Pepper

Place potatoes and garlic in a pan covered with water. Bring to a boil and cook 8 minutes. Drain. Place bread in a blender, and blend until course. Preheat oven to 350°. Gradually combine the flour and milk in a saucepan until blended. Cook until thick. Remove from heat and add the cheese and pepper. Arrange potatoes in an 11 x 7” pan. Pour cheese mixture over. Sprinkle with the breadcrumbs. Bake at 350° for 35 minutes. Serve.

SERVINGS 10; CALORIES 173; FAT 5.7 g; PROTEIN 6.6 g; CARBS 23.6 g;
FIBER 1.5 g; CHOL 17 mg; IRON .6 mg; SODIUM 307 mg; CALC 150 mg
SERVING SIZE= 1/2 Cup

ROASTED MASHED POTATOES WITH LEEKS

1 Leek (about 1/2 Pound)
8 1/2 Cups Red Potatoes
(about 3 Pounds)
1 1/2 Cups Fat Free Milk 1/2 Teaspoon Black Pepper
1 8 OZ Fat Free Sour Cream

Preheat oven to 425°. Remove roots and outer leaves from the leeks. Rinse with cold water, cut into 1” strips. Slice the potatoes. In a 13 X 9” pan, combine the leeks and potatoes. Bake for 35 minutes. Heat the milk in a microwave for 1 to 2 minutes until warm. Place the potato mixture into a bowl. Add the milk and beat with an electric mixture until smooth. Stir in remaining ingredients.

SERVINGS 8; CALORIES 213; FAT 4.8 g; PROTEIN 6.5 g; CARBS 37.5 g;
FIBER 2.9 g; CHOL 7 mg; IRON 2.4 mg; SODIUM 351 mg; CALC 148 mg
SERVING SIZE= 1 Cup