Healthy Omelet Recipes

December 29, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Omelet Recipes. Delicious and Healthy Omelet Recipes like; Easy Loaded Baked Omelet Muffins, Fast Omelet-Topped Rosemary Veggies, and Bacon Cheddar and Chive Omelet. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Omelet Recipes
Find healthy, delicious omelet recipes, from EatingWell, including cheese, egg white and spinach omelets.

Easy Loaded Baked Omelet Muffins
Protein-packed omelet muffins, or baked mini omelets, are a perfect breakfast for busy mornings. Make a batch ahead and freeze for the days when you don’t have time for your typical bowl of oatmeal. You can also serve these fresh with fruit salad for a simple weekend brunch………

Fast Omelet-Topped Rosemary Veggies
This quick and easy omelet is the perfect solution to breakfast or brunch. This low-calorie omelet packs a protein punch and offers a unique flavor combination guaranteed to help jump start the day……….

Bacon, Cheddar and Chive Omelet
In this satisfying healthy breakfast recipe, bacon and cheese are tucked into the omelet. The key to this omelet is cooking the eggs over low heat so the curds set up nice and soft. A splash of milk in the eggs is added insurance to keep the omelet from turning rubbery……..

* Click the link below to get all the Healthy Omelet Recipes
http://www.eatingwell.com/recipes/21525/mealtimes/breakfast-brunch/eggs/omelets/

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Kitchen Hint of the Day!

October 2, 2016 at 5:02 AM | Posted in Kitchen Hints | Leave a comment
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Make those Rolls Special…..

 
Before you put rolls in the oven, make a delicious glaze for their tops. Lightly beat an egg white with a tablespoon of milk and brush on each roll. Everyone will love them!

Kitchen Hint of the Day!

July 14, 2016 at 5:03 AM | Posted in Kitchen Hints | 2 Comments
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Thank you to Ellie for passing this hint along….

 

When beating egg whites, add a teaspoon of cold water and you will almost double the quantity.

Kitchen Hint of the Day!

November 12, 2015 at 6:04 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Ann J. for passing this Hint along…….

 
When beating egg whites, add a teaspoon of cold water and you will almost double the quantity.

Jennie – O Turkey Recipe of the Week – Huevos Rancheros Egg Whites

October 30, 2015 at 5:04 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Huevos Rancheros Egg Whites. Made using JENNIE-O® Turkey Bacon along with Egg Whites, Mexican Cheese, Chili Powder, and Salsa. Liven up Brunch or Breakfast with this recipe! It can be found on The Jennie – O website along with a great selection of healthy and delicious recipes. http://www.jennieo.com/

 

 

Huevos Rancheros Egg WhitesHuevos Rancheros Egg Whites

Ingredients
½ cup egg whites
2 tablespoons reduced-fat shredded Mexican cheese, divided
⅛ teaspoon chili powder
2 slices JENNIE-O® Turkey Bacon, cooked according to package direction; cut into small pieces
1 tablespoon spicy black bean & corn tomato salsa or green taco sauce

 
Directions
1 – Mist microwave-safe container with nonstick cooking spray. Combine eggs, 1 tablespoon cheese and chili powder.

2 – Microwave on HIGH 1 minute. Stir; microwave 30 seconds longer or until eggs are set. Sprinkle with remaining 1 tablespoon cheese and bacon pieces; top with salsa.

Nutritional InformationJennie O Make the Switch
Calories 200 Fat 11g
Protein 23g Cholesterol 40mg
Carbohydrates 3g Sodium 750mg
Fiber 0g Saturated Fat 4.5g
Sugars 1g

 

http://www.jennieo.com/recipes/993-Huevos-Rancheros-Egg-Whites

Simple Truth Turkey Sausage Breakfast Sandwiches

July 18, 2015 at 5:39 AM | Posted in Simple Truth | Leave a comment
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Last week I tried a new Breakfast Sandwich that I found at Kroger, Simple Truth Turkey Sausage Breakfast Sandwiches. I’ve found a winner for Breakfast Sandwiches here! I’ve tried countless frozen Breakfast Sandwiches, Simple Truth Turkey Sausage Breakfast Sandwicheswithout much success of finding a good one until now.

They can be found in the Frozen Organic Section of Kroger. They come 2 to a box and contain 220 calories and 23 carbs (20 net carbs) per sandwich, not too bad at all for a Breakfast Sandwich. It’s a Turkey Sausage Breakfast Sandwich with Egg Whites and Cheddar Cheese on an English Muffin. All the ingredients are of nice size portions. To prepare it just remove on of the Breakfast Sandwiches from the box and remove the plastic wrapping. Wrap the Sandwich loosely in a paper towel and place it on a microwave usable plate. Then heat on high for 1 minute and 45 seconds, the time varies according to the microwave. I have to mine for 2 minutes.

The Sandwich comes out perfect! The English Muffin remains soft, and not hard like a lot of Breakfast Sandwiches. The Turkey Sausage, Egg White, and Cheddar Cheese Slice combine to make one delicious way to start your day. Easily prepared and no mess to clean up! If you get a chance give these a try, I love them!

 

Simple Truth Turkey Sausage Breakfast Sandwiches

Nutrition Facts
Serving Size:
Amount per Serving
Calories 220Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 3.5g18%
Polyunsaturated Fat 1g
Monounsaturated Fat 2.5g
Sugar Alcohols 0g
Cholesterol 45mg15%
Sodium 510mg21%
Total Carbohydrates 23g8%
Dietary Fiber 3g12%
Sugars 1g
Protein 19g
Vitamin A 2% · Vitamin C
Calcium 10% · Iron 10%
Net Carbohydrates 20g
Starch 0g
Diabetes Carb Count 23g
* Daily value percentages are based on Standard 2,000 calorie diet

Chocolate-Hazelnut Brownie Bites

June 11, 2015 at 5:15 AM | Posted in dessert, diabetes, diabetes friendly | Leave a comment
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Here’s a Diabetic – Friendly Sweet Treat, Chocolate-Hazelnut Brownie Bites. 189 Calories per serving (2 Brownie Bites) 28g Carbs.

 
Ingredients:

1 Package (about 18 ounces) Fudge Brownie Mix

1/2 cup Chocolate – Hazelnut Spread, Divided

3 egg whites (or 3/4 Egg Beater’s Egg Whites)

1/4 cup Water

1/4 cup Canola Oil

Directions:

1 – Preheat oven to 350°. Line 36 mini (1¾”) muffin cups with paper baking cups; spray with nonstick cooking spray.

2 – Stir brownie mix, ¼ cup chocolate-hazelnut spread, egg whites, water and oil in medium bowl until well blended. Spoon about 1 Tbsp. batter into each prepared muffin cup. Top with about ¼ tsp. remaining chocolate-hazelnut spread.

3 – Bake 18 minutes or until edges are firm to the touch. Cool in pans 5 minutes. Remove to wire racks; cool completely. —36 brownie bites.

• Exchange (per serving—2 brownie bites): 189 calories, 8 g fat, 1 g saturated fat, 2 g protein, 28 g carbohydrate, 0 mg cholesterol, 1 g fiber, 97 mg sodium; 2 starch, 1 fat.

Kitchen Hint of the Day!

May 22, 2015 at 5:07 AM | Posted in Kitchen Hints | Leave a comment
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Egg whites won’t run while boiling or poaching if you add a little vinegar to the water.

Diabetic Dish of the Week – Buttermilk Oat Pancakes

April 28, 2015 at 5:11 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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It’s tough to beat piping hot pancakes fresh off the griddle to start your day! So for the Diabetic Dish of the Week, Buttermilk Oat Pancakes. Start your mornings off healthy, Enjoy!

 

Buttermilk Oat Pancakes

Ingredients

1 1/4 cups regular rolled oats
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
3 slightly beaten egg whites
2 1/4 cups buttermilk
2 tablespoons cooking oil
2 tablespoons honey (optional)
1 teaspoon vanilla
Nonstick spray coating
Light pancake syrup and waffle syrup product(optional)

 

Directions

1 – In a large bowl combine the oats, all-purpose flour, whole wheat flour, baking powder, and salt. Make a well in the center of mixture; set aside.
2 – In a medium bowl combine the egg whites, buttermilk, oil, honey (if desired), and vanilla. Add egg white mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Cover batter; allow to stand at room temperature for 15 to 3 minutes.
3 – Coat an unheated griddle or heavy nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. For each pancake, pour about 1/4 cup of the batter onto the hot griddle or skillet. Spread batter into a circle about 4 inches in diameter. Cook over medium heat about 2 minutes on each side or until the pancakes are golden, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry. If desired, serve pancakes with syrup.

 

Makes 8 servings (16 pancakes).

Servings Per Recipe: 8
PER SERVING: 237 cal., 6 g total fat (1 g sat. fat), 3 mg chol., 257 mg sodium, 36 g carb., 4 g fiber, 10 g pro.

Diabetic Dish of the Week – Bacon ‘n’ Egg Pockets

April 7, 2015 at 5:23 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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Start your day off with this week’s Diabetic Dish of the Week – Bacon ‘n’ Egg Pockets. Only 162 calories and 18 carbs (16 net Carbs).
Bacon ‘n’ Egg Pockets

Makes: 4 servings
Serving Size: 1 pocket
Ingredients

2 eggs
4 egg whites
3 ounces Canadian-style bacon, chopped
3 tablespoons water
2 tablespoons sliced green onion (optional)
1/8 teaspoon salt
Nonstick cooking spray
2 large whole wheat pita bread rounds, halved crosswise
1/2 cup shredded reduced-fat cheddar cheese (2 ounces) (optional)
Directions

1 – In a medium bowl, combine eggs, egg whites, Canadian bacon, the water, green onion (if desired), and salt. Beat with a wire whisk or rotary beater until well mixed.
2 – Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add egg mixture to skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking about 2 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately.
3 – Fill pita halves with egg mixture. If desired, sprinkle with cheese. Makes 4 pockets.
Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 162 cal., 4 g total fat (1 g sat. fat), 118 mg chol., 616 mg sodium, 18 g carb. (2 g fiber, 1 g sugars), 13 g pro.

 

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