We’ve been dieting to be healthy; to lower our cholesterol; to lower our risk of diabetes; to feel better about ourselves; to lose weight. But that doesn’t mean we can’t eat delicious food on Mondays and Thursdays! The menu for tomorrow includes food that is simple to prepare; delicious going down; and is going to make you happier when you step on the scale on Tuesday. Welcome to KEL and Noel who are now following this blog.
Creamy Greek Omelette 309 calories 10.3 g. fat 18.9 g. protein 30.9 g. carb PB The feta lends a tang to the eggs, while the cottage cheese gives a wonderful melting texture. A real treat. Do try this!
1 ½ two-oz eggs HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume into a jar with a lid and put it in the ‘fridge for next week. 3/8 oz feta cheese 1 ½ Tbsp cottage cheese Greek oregano, salt, pepper ½ slice 70-calorie bread [I like Nature’s Own multigrain] 1 1/2 oz of apple 5-6 oz fruit smoothie or green smoothie or natural apple cider blackish coffee or tea or lemon in hot water
Mince the feta and combine with cottage cheese and oregano. Spritz a non-stick skillet with oil or non-stick spray and heat the pan over medium-low heat. Beat the eggs well with 1 spoonful of the cheese mixture using a rotary mixer. Pour the eggs into the pan and let cook undisturbed until the edges set. Lift the edges gently to allow the uncooked egg to flow underneath. Before the top surface sets, sprinkle with salt and pepper. Put dollops of the cheese mixture on half the omelette and make an attempt to spread it out. Fold the omelette in half and continue to heat in the pan. Filling will heat and may ooze out a bit. Brew and pour your beverages. Plate the apple and the omelette. Oh yum.
Pork Somen Noodles 260 cal 6.0 g. fat 11 g. protein 28.8 g. carb Found on the back of a bag of somen noodles, this recipe is quick and easy and good to eat. NOTE: the quantities given are for TWO people. Either cut it in two. Or invite a friend for dinner . OR save half of it for lunch the following day.
2 oz somen noodles 1 qt water 1 tsp oil 1 1/2 cup cabbage, shredded 1 cup carrot, shredded 2 scallions, sliced diagonally 4 oz roasted pork tenderloin [HINT: this uses leftover pork from a previous meal] 2 cloves garlic, sliced 2 Tbsp soy sauce
Heat the water to a boil. Add the noodles and cook for 3 minutes. Drain, rinse, and cool. Slice the pork into 1/2” rounds, then slice cross-wise into sticks. Heat a heavy frying pan or wok. Add the oil and heat it. Add the cabbage, carrots, and scallions, and stirfry for 1 minute. Then add 1 Tbsp water and continue to stirfry for 1 minute more.
Add the pork, garlic, noodles, and soy sauce. Saute until contents are warm.