Wednesday, August 5, 2009

Cheesy Broccoli Breakfast Casserole, Phase 1

Cheesy Broccoli Breakfast Casserole

12 egg whites
1 T fat free milk or half and half
1 tsp.Spike Seasoning
fresh ground black pepper to taste
3 cups broccoli flowerets
3/4 cup fat free cheese
Optional: serve with low fat sour cream.

Blanch broccoli in salted boiling water, then drain.
Layer broccoli on bottom of 12x12 pan, which is coated in Olive Oil.
Cover well with cheese.
Mix eggs, milk, salt, pepper, and pour over broccoli and cheese.
Cook at 350, and watch for the top of the casserole to turn light brown and bubbled, then remove from the oven.

Peanut Butter Chocolate Shake, Phase 1

Peanut Butter Chocolate Shake

Lowfat Soymilk (I use Silk), 1/2 cup
1 cup ice
Plain Peanut Butter (No sugar or honey! I grind my own at Fresh Market)
Fat Free, Sugar Free Chocolate Syrup, 2 Tbsp (I use Walden Farms)
Fat Free Vanilla Yogurt, 1/2 cup

Mix all together in blender. Pulse until all ice is crushed. Enjoy!

Egg Muffin Cups To Go, Phase 1

Egg Muffin Cups To Go

These are a staple for me on the South Beach Diet! Each Sunday, I bake 12 of them (a full muffin pan), and divede them up (2 per baggie) and freeze them.
In the morning (especially when we're on the go), I pop one baggie in the microwave for 1 minute. They are easy to eat in the car, if necessary!

Frozen Spinach 1/2 cup, thawed
Chopped Onion 1/2 cup
Chopped Red or Green Pepper 1/2 cup
Fat Free Cheddar Cheese 1/2 cup (I like Kraft)
Egg Whites Liquid

Heat oven to 350. Grease 12 muffin cups. Combine first 4 ingredients into a small bowl and mix well. Divide evenly into greased muffin cups. Fill each cup to 3/4 full with Egg Whites. Cook at 350 for 20-30 minutes, or until a toothpick comes out clean.

Can be frozen and reheated!
2 muffins are a serving.