Egg White Breakfast Burrito

Another “Do-Over” recipe this morning! Waste not, want not! Couldn’t let this all go to waste from the other nites Cubanelle Stuffed Peppers..So I heated the mixture in the pan and then added in 5 egg whites and 1 egg beaten, scrambled it..Then topped with 2% cheddar cheese. Placed in Spinach wraps and served Mango Salsa on the side..Very filling, I could barely finish it, but not my husband …he devoured it after adding a little hot sauce to it 🙂

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Turkey, Cranberry and Goat Cheese Wrap

Vaccinium oxycoccus (Cranberries)

Image via Wikipedia

Very excited to make my lunch for tomorrow..Going to use the Fresh Cranberry and Blackberry Preserve that I made on Sunday with 2 tbsp of goat cheese spread on top of a whole wheat wrap and topped with thinly sliced fat free turkey breast. 🙂 These are the leftovers I actually enjoy eating..I call them “Do-Over” because I have to use the previous ingredients to make something new..That’s just how I am!  🙂

You could even do a wrap post-Thanksgiving , using the cranberries, turkey and stuffing..and a little gravy too! Just wrap it all up and then heat them up in toaster oven at 400 for about 10 min 🙂

My “Do-Over” Chicken Chili to Pizza

Used my leftover Pulled Chicken Chile and made a Pizza! Just used BBQ sauce as a base and then strained the Chili, topped with chopped red onions, carrots and tomatoes..And of course low fat cheddar cheese! So good!

Black Bean Breakfast Burritos

A fried egg, sunny side up.

Image via Wikipedia

I’m using the left over Black beans from last nites Black Bean Turkey Burgers to make this tasty breakfast…

5 egg whites and 1 whole  egg and 1 tbsp of 2% milk

2 whole wheat and low carb tortillas

1 can of seasoned black beans ( cuban style) heat in saucepan

2 wedges laughing cow lite queso cheese

salt and pepper

1/2 salsa of your choice

Beat eggs and milk in bowl and add to pan heated with olive oil on stove top, season with salt and pepper. Add in 1/2 cup of the black beans after the eggs are almost scrambled. Mix together well. Heat up tortillas in oven or microwave. Spread a wedge of cheese on each tortilla, dived up egg mixture between both tortillas. Add 2 tbsp of salsa and roll and fold up!

“Do-Over” Turkey Tenderloin

Using the leftover Turkey Tenderloin from the other nite, I’m going to make it a wrap for lunch today!
Place a whole wheat wrap on working surface, spread 1 tbsp of reduced fat cream cheese on wrap. Then add a 1/4 cup of canned cranberries (fresh is better, but I haven’t made them yet this season!! So easy!)
Top with 3 thin slices of Turkey Tenderloin, And its a wrap! Goes great with sliced apples ( sprinkle with cinnamon) on the side or a bag of apple chips!

“Do-Over” Tilapia Fish Tacos to Mexican Casserole

Using the ingredients from the Tilapia Fish Tacos, I’m going to make a yummy Mexican Casserole. ( to find out the ingredients used for the Tilapia Fish Tacos dish look under my recipes…)

In addition some stuff I found to use with it: 2 cups brown rice cooked, 1 small can of sweet corn kernels and frozen thawed chopped and drained spinach. And a bottle of taco sauce from the fridge…Hot sauce later 🙂

Pre heat oven to 350. Find a round casserole dish that will fit the whole wheat tortillas. Spray with cooking spray. Put first tortilla inside dish, add 1/2 black beans and tomato mixture and spread around. Add 1 cup brown rice and spread around. Drizzle some of the taco sauce on top. Add tortilla. Next add the tilapia, spinach and corn kernels and spread around. Top with 1/2 of the reduced fat Mexican cheese. (out of Tilapia? Brown 1/2 lb ground turkey instead). add next tortilla. Rest of black bean and tomato mix and the other 1 cup of brown rice and drizzle a little taco sauce on. Top with last tortilla and sprinkle the rest of the reduced fat Mexican cheese. Bake for about 20-25 min. Serve in big bowls and garnish with the chopped cilantro and reduced fat sour cream. Serve with Blue Corn Chips. 🙂

This casserole can be made with just about anything you have in the pantry or left over. Very versatile.

Published in: on September 9, 2010 at 2:55 pm  Leave a Comment  
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My lunch “Do-Over”

Finished my “Do-Over” lunch that was the Salmon Cakes from last nite.  In a to go container I added fresh spring lettuce and veggies and topped it with the chilled salmon cake. I made a quick dressing of Dijon Vinagrette.. and tossed the salad with it at lunch. 🙂 Happiness.

Dijon Vinagrette:

3 tbsp Olive Oil

2 tbsp Baslamic Vinegar

1 tbsn Dijon Mustard

1/2 lemon squeezed

Add all ingredients a small to go dressing conatainter and SHAKE!

  

Published in: on September 2, 2010 at 2:07 pm  Leave a Comment  
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Leftover Do-Overs

Jalepeno!

Image by sgrace via Flickr

Today is going to be leftover day! Waste not want not, I try to utilize everything in my fridge to turn leftovers into a “Do-Over”. Tonight I will use the Hearty 3 Bean Chili from earlier this week and turn it into burritos…

I use whole wheat tortillas and stuff them full of chili, top with hot sauce,   ( jalapenos for my hubby) scallions and low fat Mexican cheese. Wrap them up and place in baking dish. Bake in oven at 350 for about 15-20 minutes.  Serve with a dollop of reduced fat sour cream, extra scallions and Baked Tostitos on the side.

For the kids I use the whole wheat tortillas and make Quick Quesadillas. Line baking sheet with foil and spray with cooking spray. Lay tortilla down and pile on reduced fat Mexican cheese, top with other tortilla and spray again with cooking spray. Place in oven at 350 and bake for 10-15min. Cut into triangles and serve with reduced fat sour cream and Baked Tostitos. Serves 2

Published in: on September 2, 2010 at 6:28 am  Leave a Comment  
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