Eggs with Mushrooms and Bacon

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2 large egg (scrambled)
1 cup(s) button mushrooms, cooked in nonstick spray
2 slice(s) cooked turkey bacon
1 slice(s) reduced-calorie whole wheat bread, toasted
1 fl oz black coffee
Scramble eggs with mushrooms. Enjoy with turkey bacon, toast, and coffee

 

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Portobello “Philly Cheese Steak” Sandwich

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Ingredients

    • 2 teaspoons extra-virgin olive oil
    • 1 medium onion, sliced
    • 4 large portobello mushrooms, stems and gills removed, sliced
    • 1 large red bell pepper, thinly sliced
    • 2 tablespoons minced fresh oregano, or 2 teaspoons dried
    • ½ teaspoon freshly ground pepper
    • 1 tablespoon all-purpose flour
    • ¼ cup vegetable broth, or reduced-sodium chicken broth
    • 1 tablespoon reduced-sodium soy sauce
    • 3 ounces thinly sliced reduced-fat provolone cheese
    • 4 whole-wheat buns, split and toasted
  • Directions

    • 1 Heat oil in a large non-stick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
    • 2 Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
    • 3 Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

Tuna Melt

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Ingredients

 

  • 2 5-ounce cans chunk light tuna (see Tip), drained
  • 1 medium shallot, minced (2 tablespoons)
  • 2 tablespoons low-fat mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon minced flat-leaf parsley
  • ⅛ teaspoon salt
  • Dash of hot sauce
  • Freshly ground pepper, to taste
  • 2 tomatoes, sliced
  • ½ cup shredded sharp Cheddar cheese
  • 4 slices whole-wheat bread, toasted

Preparation

  1. Preheat broiler.
  2. Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. Spread ¼ cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes.

 

 

TBLT (Turkey-Bacon, Lettuce, Tomato) Wrap

BLT-wrap

Ingredients

* 2 slices Turkey Bacon

* 1/2 – 1 cup Iceberg Lettuce, shredded

* 1/2 roma tomato, sliced

* 1 flour tortilla, medium (approx 6″ dia)

* 2 tsp mustard

Directions

Makes one sandwich.

– Cook turkey bacon per the directions on the package.

– Shred lettuce and sprinkle liberally down the center of the tortilla.

– Add mustard if desired.

– Top with sliced tomato and bacon.

– Wrap; use a toothpick to hold if necessary. Eat and enjoy!

 

Pizza Burger

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Ingredients

1 Whole Wheat Bun

1 Veggie Burger patty

2 Slices of fresh Mozzarella Cheese

2 Tbls Marinara Sauce

Method

Cook Burger in its own juices.

Warm wheat bun in microwave and then place burger on bun. Top burger with sauce and mozzarella. Warm again in microwave for about 30 seconds until cheese melts.

 

Grilled Cheese With Turkey & Tomato

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Ingredients

  • 2 slices whole-grain bread
  • 1 slice cheddar cheese
  • 2 ounces sliced turkey
  • 1 slice tomato
  • 1/2 cup pea pods
  • 2 tablespoons low-fat ranch dressing
  • cooking spray

Directions

  1. Make sandwich with bread, cheese, turkey and tomato.
  2. Coat a skillet with cooking spray and toast sandwich for about 3 minutes on each side, until bread is golden brown and cheese is melted.
  3. Serve with pea pods and ranch dressing.

Nutrition Information

Servings Per Recipe: 1
PER SERVING: 403 cal., 19 g total fat (7 g sat. fat), 36 g carb. (5 g fiber), 23 g pro.

Raisin Bread

62c8f9f94f103a04db6dc3c2d4205976Ingredients:

1 large egg, lightly beaten

2/3 cup milk (5 ounces), warmed to 95 to 125F (see instructions below)

1/4 cup unsalted butter, melted and cooled slightly (half of one stick)

2 1/4 teaspoons (one one-ounce packet) instant dry yeast

2 teaspoons granulated sugar

1/2 teaspoon salt, optional and to taste

2 cups + up to 1/3 cup bread flour (12 ounces)

1 heaping cup raisins

Directions:

In a large mixing bowl, beat the egg; set aside.  Warm the milk according to the yeast manufacturer’s recommendations on the packaging. Add warmed milk to the egg. Add melted butter, yeast, sugar, optional salt, and stir to combine. Add 2 cups bread flour and using a spoon and then your hands, form the dough. Turn dough out onto a floured work-surface.  Knead for 5 to 8 minutes, or until smooth and supple.  If necessary, add up to one-third cup additional flour, for 2 and 1/3 cups total (12 ounces total by weight), in order for the dough to combine and become smooth. The more flour that’s added, the denser and heavier the bread will be; so add it only as necessary.

Mound the dough into a ball. Spray mixing bowl (the same one used to make the dough is fine) with cooking spray or lightly grease it, and place dough into bowl.Cover bowl with plastic wrap and place in a warm, draft-free place until doubled in size, about two to three hours. Punch dough down, remove it from bowl, and place on floured work surface. Sprinkle raisins over the dough and knead them in, for about 2 to 3 minutes.

Flatten the dough into a large rectangle, about 8-inches-by-12-inches. Pinch off ends and place dough log into a sprayed or greased 9-by-5-inch loaf pan, seam side down. Cover pan with plastic wrap and place in a warm, draft-free place until almost doubled in size, about two hours.

In the final minutes of the second rise, preheat oven to 375F. Bake for 25 to 35 minutes, or until golden on top. When bread is removed from loaf pan and tapped sharply on the top and bottom, it should sound hollow. Place bread on a wire rack to finish cooling completely before slicing and serving. Bread keeps for up to 5 days, but can also be frozen.

Original recipe is available at Averie Cooks