Tag Archives: egg

Oatmeal Pancakes

September 11, 2010 admin Leave a comment

These are nice hearty pancakes and make a great weekend breakfast.

4 servings
328 calories per serving

1 c quick oats
½ c flour
½ c whole wheat flour
1 T sugar
2 t baking powder
½ t baking soda
¼ t salt
1 egg, lightly beaten
2 c buttermilk
2 T canola oil
1 t vanilla
Berries for the topping
Pam

Combine the first 7 ingredients. Combine eggs, buttermilk, oil and vanilla and mix well. Stir into the dry ingredients. Pour batter by ¼ cupfuls onto a hot griddle sprayed with Pam. Turn when bubbles form and cook another minute or 2.

Serve with fruit, nuts, and a bit of sugar free maple syrup if you like. I usually serve with bananas 🙂

Asian, Lunch, Soups

Egg Drop Soup

June 30, 2010 admin Leave a comment

This egg drop takes just 5 minutes to prepare and makes a great lunch portion. Pair it with a salad or sandwich for a nice, filling meal.

2 servings
50 calories per serving

3 cups fat free chicken broth
1 large egg
1/2 T soy sauce
2 T fresh chives, chopped
1/2 c sliced mushrooms
1 c water
Salt and pepper to taste

Mix all except egg in a saucepan. Bring to boil. Beat egg lightly and when broth is at a boil, slowly spoon in egg. Serve immediately.

Breakfast, Lunch, Sandwiches

Open Faced Egg and Bacon Sandwich

June 17, 2010 admin 1 Comment

This is a great take on a bacon and egg sandwich – the addition of the mustard and mayo give it a great extra zing and the watercress adds a great dimension not usually found in a sandwich like this.

1 serving
297 calories per serving

Bottom half of a hoagie roll
1 t whole grain mustard
1 t light mayonnaise
2 slices bacon, cooked
1 egg, cooked over easy in a skillet sprayed with Pam
1 handful watercress, stems removed
Coarse salt
Pepper

Spread roll with mustard and mayo and then layer with bacon, watercress and egg. Sprinkle with salt and pepper. Serve open faced.

Dinner, Salads, Sides, Summer, Vegetables

Tomato, Egg and Cucumber Salad

May 27, 2010 admin Leave a comment

Though the dressing is a simple vinegar and oil mix, this salad does not lack in flavor. The egg yolks and tomatoes give this most of its flavor. Try making a nice big serving dish instead of placing on individual bowls – it makes a pretty centerpiece to a party table 🙂

4 servings
190 calories per serving

4 large eggs, hardboiled and sliced
½ c balsamic vinegar
4 t oil
2 pints cherry tomatoes, halved
2 large cucumbers, thinly sliced
½ head lettuce separated into leaves
Salt and pepper to taste

Place eggs in a saucepan and cover with cold water. Set on medium heat and bring to a boil. Cover and keep at a low boil 2 minutes. Shut heat, but leave eggs in pan and covered for 13 more minutes. Then rinse eggs under cold water. Refrigerate eggs for ½ hour as they will peel easier this way. Combine oil and vinegar. Place the lettuce leaves down and then add the tomatoes and cucumbers to the plates. Sprinkle with salt and pepper and then pour over the dressing. Finally place the egg slices on top of each plate.

Beef, Breakfast

Eggs and Corned Beef Hash

May 8, 2010 admin 1 Comment

My husband, who is a real hash and corned beef lover, gave this one the seal of approval by eating three servings – hehehe. I like it because the corned beef was very lean, and when it is sliced so thin and then fried up, it dries out a bit and the little pieces were almost like bacon bits or bacon jerky. And the real egg yolk flowing over the potatoes is a real taste treat to someone who eats Egg Beaters most of the time !

4 servings
301 calories per serving

1 onion, chopped
2 T canola oil
6 medium red potatoes (1 ½ pounds) cut into cubes
½ c water
6 oz. thinly sliced deli corned beef, coarsely chopped
½ t pepper
4 eggs
½ t salt
Pam

Saute onion in oil until tender then add water and potatoes and bring to a boil. Then reduce heat, cover and simmer for 25-30 minutes or until potatoes are tender the stir in corned beef and pepper and cook 5 minutes uncovered. Spray another skillet with Pam and fry eggs (I like mine over easy). Salt and pepper eggs and serve over the hash.

Chicken, Lunch, Salads

Chicken Cobb Salad

April 8, 2010 admin Leave a comment

Cobb Salads are one of my favorites – there are always lots of good substantial ingredients so you get filled up and the bacon flavor always permeates all the other ingredients. The goat cheese is a nice addition that you usually don’t find in a cobb salad.

3 servings
325 calories per serving

4 1/2 c shredded romaine lettuce
1 ¼ c cooked, shredded boneless skinless chicken (Perdue Shortcuts work great here)
2 hard boiled egg (yolks removed and whites chopped up)
1 tomato, chopped
2 T low fat crumbed goat cheese
2 slices turkey bacon, cooked, cooled and crumbled
½ avocado, diced
3 T chopped green onions
½ c fat free ranch dressing

Divide the lettuce on plates, arrange an even amount of each of the ingredients onto each plate and drizzle with dressing.

Lunch, Sandwiches, Summer

Egg Salad Sandwiches

March 22, 2010 admin Leave a comment

Who’d have thought you could make egg salad using Egg Beaters? But there is a method to HARD COOK Egg Beaters and this egg salad sandwich was pretty darned good !

6 servings
173 calories per serving

1 c Egg Beaters
¼ c celery, chopped
2 T fat free mayo
12 slices whole wheat bread
6 lettuce leaves
1 large tomato in 6 thin slices

Hard cook egg beaters by placing then in a nonstick skillet, covering and cooking 10 minutes over very, very low heat. Cool and then cut into cubes and mix with celery and mayo. Place lettuce and tomato on sandwiches and top with egg salad.

Breakfast, Instructional, Kid Friendly, Videos

Bacon, Egg and Cheese Muffin

January 31, 2010 admin 1 Comment

This breakfast muffin has not one, but TWO pieces of Canadian bacon, cheese and eggs – all for 250 calories ! Compare that to the fast food breakfast sandwiches that weigh in between 300 and 500 calories and the choice is clear !

1 serving
250 calories per serving

1/4 c Egg Beaters
2 slices Canadian bacon
1 slice Kraft fat free American cheese
1 lite whole wheat muffin, toasted
1 T lite buttery spread
Pam

Heat pan on medium high heat. Remove from heat and spray with Pam. Return to heat. Add Egg Beaters and reduce heat to medium and use a spatula to keep eggs contained to a small circle while they set and cook. Cook until done. Meanwhile, heat bacon in microwave 30 seconds. Butter muffin and place cheese on hot toasted muffin so it will melt. Add eggs and bacon.

Here’s a quick video to show you how to prep the eggs:

Sides, Vegetables

Broccoli Casserole

January 7, 2010 admin 1 Comment

The sauce ingredients make this a great casserole. It’s certainly not boring or dull – it has a rich flavor and a nice, creamy consistency.

6 servings
116 calories per serving

10 oz frozen chopped broccoli, thawed
1 can fat free cream of celery soup
1/2 c 2% shredded cheddar cheese
1 t seasoned salt
1/4 c skim milk
1/4 c fat free mayo
1/3 c egg beaters
1/2 c panko bread crumbs

Preheat oven to 350 degrees. Pam a 11×7 baking dish. Put broccoli in dish. Mix soup, cheese and salt. Stir in milk, mayo and egg beaters and pour over the broccoli. Top with the bread crumbs and spray lightly with Pam. Bake 45 minutes. Broil for 2 minutes to brown the top. Serve immediately.

Salads, Vegetables

Spinach Salad

December 31, 2009 admin 1 Comment

This one is high in calories as salads go – but I can’t skimp on the egg or bacon or it just does not feel like a TRUE spinach salad to me. So I pair it with some really low cal seafood like Cajun Seafood Mix and it makes a great meal.

1 serving
250 calories per serving

2 cups baby spinach leaves
1 hardboiled egg, sliced
3 sliced bacon, cooked, cooled and crumbled
1 c sliced mushrooms
2 T fat free thousand island dressing

Lay spinach on a plate. Top with egg, bacon and mushrooms. Spoon dressing over the salad.