Different cuisines have always fascinated me: how the flavors and the textures vary with available ingredients and the climate. With the Fast Diet, variety is the key to staying interested. Keep with it and reap the rewards. Breakfast from the South of Europe, dinner from the North.
Creamy Greek Omelette 309 calories 10.3 g. fat 18.9 g. protein 30.9 g. carb The feta lends a tang to the eggs, while the cottage cheese gives a wonderful melting texture. A real treat.
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] one and a half oz strawberries or apple 5 oz fruit smoothie [March 15, 2015] 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 fruit and the omelette. Oh yum.
Baltic Hot Dog Dinner: 302 cal 12.1 g fat 11 g protein 27.3 g carbs Believe it or not, this is from the book Two Fat Ladies Obsessions. The meal has wonderful Eastern European flavors and is so simple to prepare that I assembled it in 16 minutes!!
2 low-fat hot dogs [I like Hebrew National reduced-fat] ¼ c sliced onions ½ cup sauerkraut, fresh or from a can or from a bag ¼ c pickled beets ½ tsp horseradish 2 Tbsp white beans, drained and rinsed
Put the hot dogs [frozen or thawed] and onions in a saucepan with a little water or some juice from the sauerkraut. Heat until the dogs are cooked and most of the liquid is evaporated. Remove the dogs and add remaining ingredients to the pan to heat. Cut the hot dogs into 5-6 pieces and put them back in the pan until all ingredients are heated through.