Egg White Omelet

In March, I spent four days in Hawaii with my parents. My dad was there for business meetings, so we got to stay at the Hyatt. They had a fabulous breakfast buffet with made-to-order omelets every morning. Ever since then I have been addicted to omelets and I have one for breakfast 3-4 days a week. The Hyatt version was not-so-good for you---it used lots of butter, eggs, full-fat cheese, bacon, etc. I don't want to even think about how many calories were in them! At home, I have come up with my own low-cal, low-fat, high-protein version that I think tastes every bit as good as the original!

Egg White Omelet

2 medium white mushrooms
1/4 of a medium green pepper
1 stalk green onion (just the green part)
3 slices (about 1 ounce) thin sliced deli ham (I use Oscar Mayer Deli Selects)
4 egg whites
1/2 ounce shredded fat free cheddar cheese

1. Preheat small skillet over medium heat. Chop veggies and ham.
2. Spray pan with nonstick cooking spray. Add veggies and cook until tender--about 2-3 minutes.
3. Add ham to the skillet and cook 1-2 minutes more.
4. Shove veggie/ham mixture to one side of the pan, and spray more non-stick spray, then repeat with the other side.
5. Spread veggie/ham mixture around in the pan, then pour the four egg whites on top. Cover with a lid. Cook until egg whites are mostly set.
6. Use a rubber spatula to loosen the sides and bottom of the omelet from the pan.
7. Flip the omelet by tossing it into the air and catching it with the pan (really it is easier than it sounds. Riley and Kaiya love to watch this part)
8. Spread cheese over half the omelet, then fold the other half over the top.
9. Using the rubber spatula, scoop the omelet onto a serving plate. Season with salt and pepper to taste.

Enjoy!

Tip: For easier prep, use about 1/2 cup Egg Beaters Egg Whites (just egg whites, not the original egg beaters) instead of separating the eggs yourself.

Nutrition Information: 1 Serving (entire recipe) = 119 calories, 22 g protein, 5 g carb, 0.3 g fat

My mom and I with the Hyatt Omelet Chef

Chocolate Covered Strawberries

I got a little overly ambitious for Mother's Day this year and decided to make chocolate covered strawberries for all the mothers in the ward who have "adopted" our kids. Riley and Kaiya and I dipped them all before church. I thought they turned out really pretty. The HEB magazine (the one we are on the cover of :-) ) gave us some ideas for different things to try. We did toasted coconut on white chocolate, crushed Oreos on both white and milk chocolate, turtle (with caramel and pecans) and regular milk chocolate with a white chocolate drizzle. Yum!

White Chocolate with Toasted Coconut

Milk Chocolate with White Chocolate Drizzle

White Chocolate with Crushed Oreos

All four kinds

Orange Drop Cookies......Oh so good

I have a friend name Angie and she brought these cookies over to our house. Megan and I devoured them. Poor Kevin didn't stand a chance.

Orange Drop cookies

1 1/3 cup shortening

1 1/2 cup sugar

2 eggs

4 Tbsp grated orange peel

1 cup orange juice

1 cup chopped nuts (optional)

4 cups flour (may need more)

1 tsp baking soda

1 tsp baking powder

1 tsp salt

Mix shortening, sugar, eggs. Stir in orange juice and grated orange peel. Stir dry ingredients together and blend in. Drop on ungreased baking sheet. Bake at 375 F for 8-10 min. I added an extra 1/2 cup flour to the recipe and they turned out great. When the cookies are cool ice them with the following.

Icing

5 Tbsp soft butter

3 cups powdered sugar

3 Tbsp orange juice

4 tsp grated orange peel

Very yummy! Enjoy!

One Banana, Two Banana, Three Banana Four!

Did you know that bananas help to prevent kidney cancer?

It is believed by many experts that bananas were the first fruit cultivated by humans.

Alexander the Great first came across bananas in India in 327 B.C.

The song "Yes, We Have No Bananas" was released in 1923 and became a huge hit. It refers to the banana shortage at the time.

In 2001, Britain recorded 300 incidents of injuries related to bananas. The majority of these involved people slipping on banana peels.

If you buy a bunch of bananas you are almost guaranteed to have two become over ripe and then you have to make banana bread.

I love bananas and I usually eat one a day so that I won't have leg and toe cramps. Yep, all that potassium in bananas helps prevent those cramps. For the past 7 weeks I have been dieting and so am not eating as many bananas which means I've been making a lot of banana bread. Who eats the bread, KEN! I tried this new recipe the other day and it was very tasty/yummy. The recipe for Coconut Banana Bread with Lime Glaze can be found at Our Best Bites HERE

When I make it again,(and I will) I will use only 3/4 Cup of sugar as it was too sweet. The bread was yummier after it had aged for a couple of days.

Coconut Banana Bread with Lime Glaze

Cup O' Chocolate-Coconut Bread Pudding

I just got Hungry Girl's newest cookbook and this recipe made me think of you, Sylvia! I haven't tried it yet, but it sounds yummy. Here is her description, "Hot, sweet, chocolate-coconut-marshmallow fun in a cup. This weird and wonderful dessert will become one of your new BFFs!"

One 25-calorie packet diet hot cocoa mix
Dash salt
1/2 cup fat-free liquid egg substitute
1/3 tsp coconut extract
2 slices light white bread
1 tsp mini semi-sweet chocolate chips
10 mini marshmallows

Combine cocoa mix and salt in a glass. Add 1/4 cup very hot water and stir until ingredients have dissolved. Add egg substitute and coconut extract, and stir. Set aside.

Toast bread and teaer into cubes. Spray a large microwave-safe mug lightly with nonstick spray. Add bread cubes and top with cocoa-egg mixture. If needed, stir gently to ensure bread is thoroughly soaked. Top evenly with chocolate chips and marshmallows.

Microwave for about 2 minutes and 15 seconds, until bread budding is set. (It will puff up once set.) Enjoy!

Makes 1 serving. Per serving (entire recipe): 215 calories, 2 g fat, 755 mg sodium, 33.5 g carbs, 6 g fiber, 11.5 g sugars, 19 g protein

A Late Entry For The Macaroni Wars . . .

Sorry I'm late, but I made this Southern Living version of mac and cheese for our Easter egg hunt luncheon.  We had "picnic style food" and I felt like mac and cheese was a perfect fit!  This recipe is TASTY and I think of all the recipes posted thus far, it may just have the fewest ingredients {read: no fail}.  Give it a try and tell me what you think:

Classic Baked Macaroni and Cheese

1 8 oz pkg elbow macaroni
2 Tbsp butter
2 Tbsp all-purpose flour
2 C milk
1/2 tsp salt
1/2 tsp fresh ground pepper
1/4 tsp cayenne pepper
1 8 oz block sharp cheddar cheese, shredded and divided

1.  Prepare pasta according to directions. Keep warm.
2.  Melt butter in large saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes.  Gradually whisk in milk and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, peppers, 1 cup of cheese and cooked pasta.
3.  Spoon pasta mixture into lightly greased 2 qt. baking dish and top with remaining 1 cup cheese.
4.  Bake at 400 degrees for 20 minutes or until bubbly.  Let stant 10 minutes before serving.

Easter Cake 2010

This years cake, it was yummy.