My mom and I are living in the house by ourselves right now which forces us to make decisions about what to eat for every meal. She and I tend to go with the flow on decisions but there’s no one else here to suggest something. That being said, we’ve been opting for easy healthy meals that can use up ingredients we already have. There is always a carton of eggs or egg whites waiting to be cooked up into a delicious omelette or scramble. On this particular evening my mom announced that I was in charge of cooking dinner, and as I opened the fridge to take inventory I was happy to find that there was quite a selection of vegetable for my omelette dinner. I decided to try broccoli, red onions and cheddar cheese on an egg white omelette. I actually cooked up way more of vegetables than would fit in the two omelets so we topped our eggs with the extras. Not much to say about the recipe, I chopped the veggies, fried them in a skillet, poured the eggs into the pan, let the eggs cook a little and then add cooked veggies, cheddar cheese slices and seasonings (salt and pepper in this case). When the eggs are mostly done, flip one side onto the other make sure both side are golden brown and serve.
Broc-Star Soup! October 18, 2009
This recipe almost isn’t worth posting, there isn’t much involved in the preparation and I wasn’t terribly impressed with the results. However, I did a photo shoot so I figured I might as well post it and let you all be the judge of it’s tastiness. (It wasn’t bad! I just expected more). I also made this recipe back in September before I moved. I have a collection of recipes that I have already tried and photographed but not yet posted. Enough suspense…… Here’s the recipe:
From Hungry Girl’s 200 under 200 cookbook: Cheesy “broc-star” Soup
1 tray Green Giant Just for One! Broccoli & Cheese Sauce
1/2 cup plain light soy milk
1 wedge The Laughing Cow Light Original Swiss cheese, chopped into pieces
Salt and black pepper to taste
DIRECTIONS: To prepare Broccoli & Cheese Sauce, pull film back slightly to vent. Microwave for 1.5 minutes. Pull film back all the way but do not remove, and stir in cheese wedge pieces. Place film back over the tray and microwave for an additional 45 seconds. Mix well, and then allow to cool slightly. Place broccoli-cheese mixture in a blender with soymilk. Blend at medium speed until desired consistency is reached. (Blend very briefly if you like broccoli pieces in your soup–blend longer for fully pureed soup). Transfer soup to your favorite microwave-safe bowl (or your second favorite one if you fave isn’t clean). Heat soup in the microwave for 45 seconds, or until hot. Season to taste with salt and pepper. Then slurp it up!
PER SERVING (makes one serving): 125 calories, 5.75g fat, 796mg sodium, 11.5g carbs, 2g fiber, 4.5g sugars, 7g protein.