Eggs and Vegetarian Bacon

I saw this recipe and tried it with morning star farms bacon. I cut the bacon pieces in half, layered the bottom and sides of a sprayed muffin tin and broke an egg in the middle of each one. Bake on 350 degrees for 6-10 mins. Watch, depends on the oven. The kids loved them and they were easy to take in the car on a papertowel on the way out the door!

Healthy Cucumber Sandwich

Open faced cucumber sandwiches are delicious and healthy. Cucumbers are excellent for restoring sun damage to your skin. Take 1 slice of reduced fat/fat free multigrain bread and cover with low fat greek yogurt. Slice up a pickling or english cucumber and place on top of yogurt. Sprinkle with crushed pepercorn pepper and crushed sea salt. Follow with a nice glass of ice water!

Healthy Tips for Saving Fresh Herbs

Chop Thyme or fresh parsley and measure out 1 tsp of each and put in ice trays in the freezer. You can also use egg carton trays to measure out 1 TBSP. servings. Keep in a plastic baggie in freezer for up to 1 yr. take out and throw into stews, soups and other sauces you might need for cooking! Already pre-measured!

The Beefmaster Inn's Famous Baked Onion

The Beefemaster Inn is a hole-in-the-wall steak restaurant in Wilson NC. My boyfriend has the recipe for their famous baked onions and we have one at least once a week.

1 large Vidalia Onion, put in a glass bowl and fill 1/2 way with water, add 2 tbs teryaki sauce (low sodium), a spoonful of I Cannot believe Its Not Butter, sprinkle with Crazy Jane's seasoning or just salt and pepper. Cover with Saran Wrap. Put in microwave for 10 mins. Let cool for 4-5 mins.

Open the top and it just slices like butter and is delicious!

Church-Style Lemon Potatoes

Once you get further along after your surgery, you will be able to eat potatoes. For me, it was about 6-7 months out. I use fresh lemon thyme from my garden that I use kitchen shears to cut them up in small pieces. The boyfriend LOVES this recipe! Enjoy!
Nicole


If you don't want to peel little potatoes, you can use larger peeled Yukons. Simply cut into large chunks, and bake as directed. Any leftover potatoes are great for potato salad the next day.

Prep Time: 28 minutes
Other Time: 40 minutes
Yield: Makes 6 to 8 servings
Ingredients

* 3 tablespoons olive oil
* 1 1/2 tablespoons butter
* 3 pounds small Yukon gold or red potatoes, peeled
* 1/4 cup lemon juice
* 4 teaspoons chopped fresh thyme
* 3/4 teaspoon salt
* 1/2 teaspoon pepper

Preparation

1. Preheat oven to 400°. Cook olive oil and butter in a skillet over medium heat, stirring constantly, 3 to 4 minutes or until butter begins to turn golden brown. Remove butter mixture from heat, and add peeled potatoes, tossing gently to coat.

2. Spread potatoes in a single layer in a 15- x 10-inch jelly-roll pan.

3. Bake at 400° for 40 to 45 minutes or until potatoes are golden brown and tender, stirring twice. Transfer potatoes to a large serving bowl, and toss with lemon juice, chopped fresh thyme, salt, and pepper until well coated. Serve potatoes immediately.

Tex-Mex Tofu Tacos

From Southern Living Magazine

Prep Time: 40 minutes
Yield: Makes 8 fajitas
Ingredients

* 1 (14-oz.) package extra-firm tofu, drained and cut crosswise into 1/2-inch-thick pieces*
* 1 teaspoon ground cumin
* 1 teaspoon chili powder
* 7 teaspoons vegetable oil, divided
* 1/2 medium-size sweet onion, thinly sliced
* 1 red bell pepper, cut into thin strips
* 1/2 cup chunky salsa
* 2 teaspoons cider vinegar
* 1 teaspoon salt
* 8 (6-inch) fajita-size flour tortillas, warmed

Preparation

1. Sprinkle tofu with cumin and chili powder; gently toss to coat all sides.

2. Cook half of tofu in 3 tsp. hot oil in a large nonstick skillet over medium heat 5 minutes on each side. Remove tofu, and keep warm. Repeat procedure with 3 tsp. oil and remaining tofu.

3. Sauté sliced onion and bell pepper in remaining 1 tsp. hot oil in skillet over medium-high heat 2 minutes or until tender. Stir in salsa, vinegar, and salt; cook 2 minutes. Pour mixture over tofu. Remove from heat. Serve with warm tortillas and your favorite toppings.

*1 lb. chopped cooked chicken breasts may be substituted for tofu. Cook 7 minutes, stirring often.

Note: We tested with Nasoya Extra Firm Tofu and Pace Chunky Salsa.

Note: Nutritional analysis is per fajita, not including toppings.
Nutritional Information

Calories:
169
Fat:
8.9g (sat 1.8g,mono 0.6g,poly 1.8g)
Protein:
6.5g
Carbohydrate:
15.8g
Fiber:
1.4g
Cholesterol:
0.0mg
Iron:
1.4mg
Sodium:
563mg
Calcium:
72mg

Low-Fat Marinated Cole Slaw

Ingredients

3 1/2 cups cabbage, coarsely shredded
1 1/4 cups red cabbage, coarsely shredded
1 cup carrot, coarsely shredded
1 cup celery, diced
1/2 cup onion, chopped
3/4 cup cider vinegar
1/4 cup Splenda
1 1/2 tablespoons vegetable oil
3/4 teaspoons dried mustard
1/2 teaspoon celery seeds

Directions
1) Combine first 5 ingredients in a large bowl, toss gently and set aside.
2) Combine remaining ingredients in a small saucepan.
3) Heat over low heat until sugar dissolves, stirring constantly.
4) Cool dressing mixture to room temperature.
5) Pour vinegar mixture over cabbage mixture and toss to coat.
6) Cover and marinate in refrigerator for a few hours, stirring occasionally.