Recipes

Here are a few recipes...

Egg White Muffins
24 Egg Whites or 1 Carton of Egg Whites
1 Pepper (if you like spicy)
Pam or Olive Oil
1 Medium Onion
Salt or Salt Free Seasoning
1/2 Bell Pepper
Organic Baby Spinach
12 Cup Muffin Pan

Preheat oven to 350.  Chop and fill each cup in muffin pan and add 2 egg whites to each cup.  Bake for 20-30 min.  Store in Ziplocks but make sure to get all the air out.

Peanut Butter Granola
Cookie Sheet
Pam
2tbsp Creamy Peanut Butter
2tbsp Honey
1/4tsp Cinnamon
1/4tsp Vanilla Extract
1c. Oats

Preheat oven to 325.  Combine Peanut Butter and honey in a microwave safe bowl and microwave for about 20 seconds until PB is melted and stir.  Stir cinnamon and vanilla extract into PB mix.  Add oats and stir until oats are completely covered in mixture.  Spread onto sprayed cookie sheet and bake 7-8 min until oats are lightly brown.  Let cool until crunchy.

Skinny Sour Cream Enchiladas
16 oz fat free Sour Cream
1 can of fat free Cream of Chicken Soup
1 tbsp of fresh chopped cilantro
1 cup of chopped onions
2 1/2 cups cooked shredded chicken breast (Organic)
1 can mexican rotel
8 low carb tortillas
1 cup shredded pepper jack and colby cheese blend
1 can diced green chiles

In a saucepan, mix together sour cream, soup and cilantro.  Heat through and set aside.
Combine Cooked chicken, rotel, and green chiles in a pan sprayed with cooking spray on the stove.  Heat until onions are transparent.  Warm the tortillas until flexible (10 sec. sandwiched between 2 damp paper towels).  Fill each tortilla with about 2 tbsp of chicken mixture and 1 tbsp of cheese.  Roll the tortilla up and place seam side down in a 8X11 dish sprayed with cooking spray.  Pour and spread the sour cream sauce on the enchiladas and top with remaining cheese.  Bake at 350 for 25-30 min. until bubbly and cheese is melted.
Servings:8 Calories (per serving): 275