Here is what I am thinking about making so far!
Eggs Florentine ( But only 160 cal and 6.5 grams of fat!)
Ingredients:
•1/2 cup plain low fat yogurt
•2 tbsp fat-free mayonnaise
•1 tsp Dijon mustard
•2 whole wheat English muffins, split
•1 cup baby spinach leaves
•1 tbsp vinegar
•Pinch of salt
•4 eggs
•Freshly ground black pepper
•Fresh parsley for garnish
Preparation:
In a small pan, whisk together yogurt, mayonnaise and mustard. Stir gently on a low heat until warm.
Place spinach in a microwavable dish, sprinkle with a little water and microwave for 20-30 seconds until gently wilted.
Toast the muffins and place one half on four plates. Spread 1 tbsp of warm sauce on each half muffin, followed by one-fourth of the spinach.
Fill a large skillet with 2 inches of water and 1 tbsp vinegar (to help the eggs keep their shape). Add a pinch of salt to the water. Bring water to a boil, then reduce heat to low so that the water is barely simmering. Break each egg gently into a shallow bowl and empty carefully into skillet. Simmer for 3-5 minutes until desired doneness, spooning hot water over the yolk until slightly opaque.
Using a slotted spoon, carefully remove eggs from water, letting excess water drain away; place on top of spinach. Drizzle remaining sauce over each egg. Sprinkle with freshly ground black pepper, garnish with parsley, and serve immediately.
Serves 4.
Or another option:
Scrambled eggs with smoked salmon ( 119 cal, 5.6 grams fat)
Ingredients:
•2 whole eggs
•4 egg whites
•1 ounce smoked salmon, cut into thin strips
•Freshly ground black pepper
•Fresh dill or chopped chives for garnish
Preparation:
Whisk eggs and egg whites together. Coat a nonstick skillet with cooking spray. On a low to medium heat, gently cook eggs until curds begin to form. Use a flexible spatula to move the eggs around. Just before the eggs are set, stir in the salmon. Remove from heat promptly. Serve with a toasted whole wheat English muffin.
Serves 2
or
Low Fat Ham and Cheese Strata
( 203 calories, 5.7 grams of fat) WHO said Strata's have to be full of fat!?
Ingredients:
•8-10 slices of day-old Italian or French bread, cut into cubes
•2 whole eggs
•4 egg whites
•2 cups skim milk
•1 cup reduced fat sharp cheddar cheese, shredded
•2 tsp Dijon mustard
•1 package of frozen chopped spinach, thawed and squeezed dry
•4 slices lean cooked ham. chopped
•Freshly ground pepper, to taste
Preparation:
Preheat oven to 350 degrees.
Coat an 11 X 7-inch baking dish with nonstick cooking spray.
In a large bowl, whisk eggs and egg whites together. Add milk, half the cheese, mustard, spinach and ham. Stir well. Add bread cubes and toss well. Pour egg and bread mixture into baking dish. Top with remaining cheese and freshly ground black pepper.
Bake uncovered for 40 minutes.
Serves 8.
Have you ever thought of this? Sounds good to me! a nice light dessert.
Broiled Grapefruit
The pleasures of broiled grapefruit are akin to those of a classic crème brûlée, only here the hot caramelized topping gives way to cool, tart-sweet segments of citrus fruit instead of chilled custard. Any grapefruit will work in this recipe; just be sure the fruits are well chilled to produce the best results.
Ingredients:
2 large grapefruits, well chilled
1/2 cup firmly packed light brown sugar
2 Tbs. unsalted butter, melted
1 tsp. ground cinnamon
4 small fresh mint sprigs
Directions:
Preheat a broiler.
Cut each grapefruit in half crosswise. Cut a thin slice off the bottom of each half, if necessary, so that it will stand upright.
Using a serrated grapefruit knife or a small, sharp knife, loosen the grapefruit segments in each half by first carefully cutting between the fruit and the peel and then by cutting along either side of each segment to free it from the membrane. Leave all the segments in their shells. Place the halves upright in a baking dish.
In a small bowl, stir together the brown sugar, butter and cinnamon. Using your fingers, sprinkle the sugar mixture evenly over the grapefruit halves. Slip under the broiler about 4 inches from the heat source and broil until the sugar is uniformly bubbly, 2 to 3 minutes.
Transfer each grapefruit half to an individual dish and garnish with a mint sprig. Serve immediately. Serves 4.
courtesy of Williams and Sonoma.
