Omelet Three Layer Vegetable

This recipe may look large, but it is so good! It takes about 30 minutes to cook everything up, but well worth the effort. As I always say, I love traditional recipes with a twist, and this is definitely one of them.

SAUTE TOGETHER
1 tsp margarine
1 garlic clove, minced
1 cup broccoli
1/2 cup red pepper
1/2 cup carrot, shredded
1/3 cup green onions

COTTAGE CHEESE MIXTURE
1/2 cup cottage cheese
1 tbsp bread crumbs
1 tbsp Parmesan cheese
1.2 tsp Italian seasoning

EGG MIXTURE
1 1/2 tsp margarine
1 1/2 Real Egg Product

ON TOP
1/4 cup cottage cheese
1/3 cup tomatoes, chopped
Parsley (best if fresh)

Chop all vegetables into bite size pieces, and set aside.

In a Pan, on med-high, heat 1 tsp margarine. Add garlic, and other vegetables that need to be "sauteed together", until tender. Pour into a bowl, and mix in all ingredients in the "cottage cheese mixture".

In same pan, on med, heat 1/2 tsp margarine. Add 1/2 cup egg product. Cook until almost set. Slide out Egg Mixture onto a oven safe platter.
Top with 1/2 vegetable/cottage cheese mixture.

For a second time, in the same pan, on med, heat 1/2 tsp margarine. Add 1/2 cup egg product. Cook until almost set. Slide out Egg mixture, onto top of previously spread out vegetable mixture. Top with remaining vegetable/cottage cheese mixture.

For a third time, in the same pan, on med, heat 1/2 tsp margarine. Add 1/2 cup egg product. Cook until almost set. Slide out Egg mixture, onto top of previously spread out vegetable mixture. Top with cottage cheese, then sprinkle with tomatoes.

Place in oven at 425 for 5 minutes.

Sprinkle with parsley. Cut into wedges and serve.


Per Serving (Makes 4)
130 calories, 9 g carbohydrates, 3 g fat, 2 g fiber 16 g protein

Click for a Vegetable Stir Fry Recipe

Health Snack of Deluxe Celery Sticks

If your looking for a something a little different to snack on or serve as an appetizer, then this is a great low carb recipe to try. It has a little of everything. A little bit of tuna, cabbage, carrots, and even zucchini.


12 (4 inch) celery sticks

TOPPING
3 oz Tuna
1/2 cup shredded cabbage
1/2 cup shredded carrot
1/4 cup shredded zucchini
3 tbsp softened cream cheese
1 tbsp plain yogurt
1/2 teaspoon basil

In a small bowl mix together all Topping ingredients. Spread about 3 tbsp of the topping onto each celery stick. Serve.


Per Serving (1 stick)
32 calories, 3 g carbohydrates, 1 g fat, 1 g fiber, 3 g protein

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Chowder Chicken and Vegtable Slowcooker

2 cups cooked chicken breasts chopped
2 cups frozen broccoli
1 cup sliced carrots
1 cup sliced mushrooms
1/2 cup chopped onion
1/2 cup corn
2 cloves garlic
1/2 tsp thyme
1 3/4 cups chicken broth
1 1/4 cups cream of potato soup
1/3 cup half and half

In a slowcooker, mix together chicken, and vegetables. Stir in spices, broth and soup. Cook until vegetables are tender and chicken is no longer pink. (About 5 hours on low).

Add half and half and cook on high or until heated through (about 15 minutes).


Per Serving (Makes 6)
188 Calories, 15 g carbohydrates, 2 g fiber, 22 g protein, 5 g fat

Click Here for a Sauce Recipe for Homemade Salsa Berry Good

Sauce Recipe for Homemade Salsa Berry Good

This is a quick homemade salsa that still has some kick, but also a fruity flavor. Great served with grilled pork, fish or chicken. This Berry Good Salsa, adds a wonderful variety of colors to your meal, and tons of healthy vitamins!

3/4 cup strawberries, chopped
1/3 cup blueberries, chopped
2 tbsp green peppers, chopped
2 tbsp carrot, chopped
1 tbsp onion, chopped
2 tsp cider vinegar
1 tsp jalapeno pepper, minced (use rubber gloves)
1/8 tsp ginger, ground

In a bowl add all the ingredients as you chop them. Mix well. Let stand for 20-30 minutes, while food is cooking to mix the flavors together. Serve over fish, chicken or pork.


Per serving (Makes 4)
19 calories, 5 g carbohydrates, 1 g fiber, trace protein, trace fat.

Click Here for a great Curried Vegetable StirFry recipe

Curried Vegtable StirFry

I love to throw some vegetables into a large frying pan, and whip a stir fry up in just a few minutes. This is a tasty vegetable curry dish that is ready to serve in less then twenty minutes.

1 tsp oil
1 tsp curry
1 tsp cumin
1/8 tsp red pepper flakes
2 cloves garlic
3/4 cup red pepper, chopped
3/4 cup carrots, thinly sliced
3 cups cauliflower
1/2 cup water
1/2 tsp salt
2 tsp cilantro, chopped

In a large frying pan, at medium-high heat, heat oil, curry, cumin, and pepper flakes.

Stir in garlic, peppers, carrots, and cauliflower. Add 1/4 cup water, and cook at medium heat until water evaporates. Add another 1/4 cup, and cover. Cook for about 10 minutes, or until vegetables are tender-crisp.

Add salt, and cilantro. Serve.

Makes 6 servings
40 Calories, 7 g carbohydrates, 1 g fiber, 2 g protein, 1 g fat

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