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Showing posts from January 12, 2010

Red and Yellow Bell Pepper Omelets

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Ingredients 1 teaspoon olive oil 1 red bell pepper, seeded and thinly sliced 1 yellow bell pepper, seeded and thinly sliced 4 egg whites 1/2 teaspoon dried basil 1/4 teaspoon ground black pepper 2 teaspoons grated Parmesan cheese Preparation 1. In a large nonstick pan over medium heat, warm oil; add red and yellow bell peppers and cook, stirring frequently for 4 to 5 minutes. Keep warm over low heat. 2. In a small bowl, lightly whisk together egg whites, basil, and ground black pepper. 3. Coat a small nonstick pan with nonstick cooking spray. Warm over medium-high heat fo 1 minute. Add half of the egg mixture, swirling the pan to evenly coat the bottom. Cook for 30 seconds or until the eggs are set. 4. Carefully loosen and flip. Cook for 1 minute or until firm. 5. Sprinkle half of the red and yellow bell peppers over the eggs. Fold to enclose the filling. Transfer to a place. Sprinkle with 1 teaspoon Parmesan cheese. 6. Repeat with the remaining egg mixture, peppe

Touchdown Tostadas

Ingredients 4 corn tortillas Nonstick cooking spray 1 cup fat free refried black beans or fat free refried beans 3/4 cup shredded reduced-fat Monterey Jack cheese 1 cup non fat sour cream or lowfat sour cream 1 cup shredded lettuce 1 cup shredded carrots 1 cup salsa Preparation 1. Heat oven to 350 degrees F 2. Lightly spray both sides of each tortilla with nonstick cooking spray. Place tortillas on baking sheet. Bake 10 minutes or until crisp. Remove from oven. 3. Spread 1/4 cup beans on each tortilla. Top each tortilla with 3 tablespoons cheese. 4. Put back into oven. Bake until cheese melts, about 2 minutes. Remove totillas from pan and place each one o a dinner plate. 5. Top each tortilla with 1/4 cup sour cream, 1/4 cup shredded lettuce, 1/4 cup shredded carrots, and 1/4 cup salsa. Serve. Preparation time 30 minutes, including baking time. Makes 4 (1-tostadas) servings. Tomato Salsa Ingredients 6 tomatoes, chopped 1/2 white onion, chopped 2 tablespoons