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Hungry Girl Today: 1.03.08
WEEKLY WEIGH-IN
B-fast is about to get a lot more fun and delicious! HG is here with TWO tasty
new recipes that'll have you PSYCHED to wake up!
HG's Ginormous Oven-Baked Omelette
PER SERVING (1 huge piece, 1/4th of dish): 140 calories, 3g fat, 387mg
sodium, 9g carbs, 1g fiber, 5g sugars, 18g protein -- POINTS® value 3*
Make it at night, and then have a great protein-packed breakfast ready in
seconds in the morning (just heat 'n eat!)...
Ingredients:
2 cups fat-free liquid egg substitute (like Egg Beaters)
1/2 cup fat-free milk
1/2 cup reduced-fat shredded cheese (any flavor)
1 cup sliced bell peppers (any color)
1 cup sliced mushrooms
1/2 cup sliced tomatoes
1/2 cup sliced onions
1 tbsp. reduced-fat parmesan-style grated topping
3/4 tsp. garlic powder
1/8 tsp. black pepper
Optional toppings: ketchup, salsa, hot sauce
Directions:
Preheat oven to 375 degrees.
Into a deep, round casserole dish (about 9 inches wide) sprayed with
nonstick spray, pour egg substitute and milk. Add shredded cheese,
tomatoes, garlic powder, and black pepper. Mix well, and then set aside.
Bring a large pan sprayed with nonstick spray (butter-flavored spray if you
have it) to high heat. Stirring occasionally, cook peppers, onions, and
mushrooms for 2 minutes (just long enough to brown the outsides). Add
veggies to the casserole dish, and mix well.
Place dish in the oven and cook for 30 minutes. Next, carefully remove the
dish from the oven and evenly cover with parm-style topping. Return it to the
oven, and cook for 20 - 25 minutes longer (until the top has puffed and is
firm). Allow to cool slightly before cutting. Then, if you like, finish off with the
optional ingredients (or any of your fave omelette toppers!).
MAKES 4 SERVINGS
Butternut Hash Browns!
PER SERVING (about 1 cup, entire recipe): 85 calories, 1g fat, 162mg
sodium, 20g carbs, 3g fiber, 5g sugars, 2g protein -- POINTS® value 1*
These are too good topped with ketchup... Mmmmmm!
HG Tip! You don't need any fancy equipment to quickly shred your squash. A
basic potato or veggie shredder will do the trick. Just peel a small squash,
deseed it, and run it thru the shredder. Weeeee!
Ingredients:
1 heaping cup shredded butternut squash
2 tbsp. chopped onion
1/4 tsp. onion powder
1/4 tsp. garlic powder
dash ground cumin
dash salt
dash pepper
additional salt and pepper, to taste
Optional toppings: ketchup, salsa, hot sauce
Directions:
Spread the shredded squash out between 2 layers of paper towels. Press
down to absorb as much of the moisture from the squash as possible. Repeat
if necessary, until no more water can be removed.
Toss squash shreds with onion, onion powder, garlic powder, cumin, salt and
pepper. Bring a small to medium pan sprayed generously with nonstick spray
(a 1 to 2 second spray) to high heat. Add mixture to the pan and cook for 2
minutes. Flip shreds with a spatula and cook for another 2 minutes or so
(until mixture is thoroughly cooked and browned). Season to taste with more
salt and pepper. If you like, top off with one or more of the optional toppings
(everything tastes good topped with these things!). Enjoy!
MAKES 1 SERVING
--
CHEW ON THIS:
January is National Oatmeal Month. Click here for some of HG's best oatmeal
recipes, plus some tasty oatmeal add-ins! Woohoo!
Link: https://www.hungry-girl.com/week/weeklydetails.php?isid=1252
Share these delicious morning meal recipes with humans you like.
Click "send to a friend" NOW!!!
https://www.hungry-girl.com/send/sendfriend.php?nid=1298&idate=01-03-
2008
*The Points® values for these products and/or recipes were calculated by
Hungry Girl and are not an endorsement or approval of the product, recipe
or its manufacturer or developer by Weight Watchers International, Inc., the
owner of the Points® registered trademark.
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