Sara's Version of Egg Bowls

• 4 small sour-dough rolls
• 2 egg whites
• 2 tbsp red onion, chopped
• 4 mushrooms, chopped
• 1 strip bacon, crisped and crumbled
• 1 tbsp low fat mozzarella, grated
• Few shakes HH Herb Seasoning

 Preheat oven to 350F.

Meanwhile, cut tops of sourdough rolls, and hollow out (I used leftover bread for bread crumbs).  Set aside.

Saute red onion and mushrooms until lightly browned.  In a medium bowl, gently whip egg whites until frothy. Fold in onion and mushrooms.  Devide mixture between four rolls.  Sprinkle with herb seasoning, bacon and cheese.

Place on foil lined cookie sheet.  Cook for 5-8 mins until cheese is melted.

Serve with toasted bread tops and a side of fruit or yogurt, if desired.

Yield:  4 servings

Sara's Version of Meatloaf

No original recipe for this one.  This is my personal recipe.  Its so good, you'll wanna make two.  Cook both, and freeze one for later!

• 2 lbs ground turkey or chicken
• 1 slice whole wheat bread
• 1/2 cup milk
• 1 large egg, lightly beaten
• 1 clove garlic, minced
• 1/4 cup red onion, chopped
• 1/4 cup red pepper, chopped
• 1 cup cremini (bella) mushrooms, chopped fine
• 1 tsp canola (or olive) oil

Preheat oven to 350F.

Place ground turkey in large bowl.  In a separate bowl, soak bread slice in milk for 10-mins, or until most of milk is absorbed.

Meanwhile sweat (don't brown) onion and garlic until clear.  Pour over ground turkey.  Add red pepper and mushrooms to pan, and saute until light golden brown.  Put in bowl with turkey.  Add milk soaked bread and egg.  Mix with hands until just combined (overmixing will make meatloaf tough).

Place in loaf pan, and bake for 50-55 minutes, or until internal temperature reads 160C.  Let stand 10 minutes.  Slice into 6 slices, and serve with mashed cauliflour (recipe below).

Yield:  6 servings

MASHED CAULIFLOUR

A low-fat spin on mashed potatoes!!

• 1 large head cauliflour, cut into flourets
• 1/4 cup chicken broth (or water)
• 1/2 cup skim milk
• 1/4 cup low-fat mozzarella cheese, shredded

Place chicken broth and cauliflower in large pot.  Steam on medium heat until tender (about 15 mins).

Drain off chicken broth.  Add milk and mash as you would potatoes.  Gently stir in cheese.

Yield:  4-6 servings

A GREAT USE FOR THE NO-SALT SPICE BLENDS!

I was thinking of a healthy alternative to chips.  We all get cravings for a salty, crunchy snack.  I know I do, often!  So here's a little something extra for those of us that crave!!

NO-SALT TORTILLA CHIPS

• 4 (10-inch) flour tortillas
• 3 tbsp canola (or olive) oil
• 2 tbsp no-salt blend (see webpage for different blends) 

Preheat oven to 400F.

Cut tortillas into 8-10 wedges.  I find a pizza cutter works best.

Lay tortillas in a single layer on a cookie sheet (You may need to do batches).  Oil both sides and sprinkle with seasoning.

Bake for 5-8 mins, or until golden brown.  

Cool and serve with salsa, or eat plain.

Yield:  32-40 tortillas

Top is Essence of Emeril... Bottom is HH Herb Substitue

 

 

Dawn's Version of Eggs in Baked Bread Bowls

Original Recipe: Breakfast Bread Bowls

Kidney Friendly Version:
white dinner rolls
eggs
havarti, mozzarella or monterey jack cheese
pepper


Diabetic Friendly Version:
whole wheat rolls
eggs
cheddar, marble, or any cheese liked
s & p

Other Variations:
scrambled egg version with cheese, peppers, mushrooms or other veggie you like

I was going to try a recipe for rolls using a low phosphorous baking powder but upon further study realized that it elevates the potassium and since I, myself am watching my potassium it is probably not really that bad to just use a regular white bread roll. (until I'm also watching phosphorous that is) ;)

I really liked these bread bowl eggs because the roll gets a little crunchy and the cheese melts in with the pepper and egg and tastes really yummy! :)

Dawn's Version of: Tortilla Bowls

Original Recipe: Chicken and Mango Tortilla Bowls

Forgot to take pics!! Will take some next time I make these I promise!

Diabetic Friendly Version:
whole wheat taco bowl
ground chicken, beef or turkey
Southwest Spice mix (recipe below)
grated cheese: low-fat cheddar or mozzarella or marble
veggies (tomatoes, mango, celery, peppers, olives, shredded lettuce)
salsa

Kidney Friendly Version:
white bread taco bowl
ground chicken or turkey
Southwest Spice mix (recipe below)
grated cheese: mozzarella, monterey jack or havarti (low fat or light versions)
veggies (tomatoes, celery, peppers, shredded lettuce)
low-sodium salsa

Other Variations:
fill bowls with your version of chicken salad or taco fillings

Southwest Spice mix:

2 Tbsp Chili powder


2 Tbsp paprika


1 Tbsp dried oregano


1 Tbsp ground coriander


1 Tbsp garlic powder


2 tsp cumin powder


1 tsp cayenne pepper


1 tsp dried crushed chili powder


1 tsp black pepper


Mix well and spoon into a tightly lidded jar. Store in a cool, dark place for up to four months.

Sara's Version of Tortilla Bowls

We used this method to create our tortilla bowls, and it worked!  

Thx to the person who came up with this idea!

 Our tortilla bowls!

We didn't take pics this time... We will next time... Here's my version!

• 6 boneless, skinless chicken thighs
• 2 tbsp of No-Salt Herb Seasoning
• 3 tbsp Kraft Tuscan Olive Oil Dressing
• 8 (6-inch) whole wheat tortillas
• Toppings such as: Mango, Tomato, Shredded Lettuce, Sour Cream, Shredded Cheese

Preheat BBQ to medium-low.

Sprinkle chicken with seasoning, and grill for 5-10 minutes.  Flipping once.

Dice the chicken and toss with dressing.  Let stand for 5 mins, to develop flavour.

While chicken is grilling nestle tortillas in the muffin tin as shown, and bake at 375F for for 5-8 mins (Check at the 5 min mark for over browning).  Once browned, they pop right out and keep their shape.

To assemble, place a spoonful of chicken in the bowl, and top with toppings.  

SERVES 4

** This is one of the most fun ways to have taco night, 

and I will be doing this with my family for sure**