Monthly Archives: July 2010

Scumbled Eggs

iStock_000004072989XSmall Scumbled Eggs
by Chrissie

(Scumble is an art term where the artist fills in darks and lights by scribbling the pencil in lose or tight circles and squiggles.)

Serves 2

2 tsps butter
1/2 cup Egg Beaters Southwest Style
1 oz. reduced fat 2% Cheddar cheese grated
2 oz. deli Misquite smoked turked chopped or Turkey Lil Smokey links sliced
1 whole wheat pita or whole wheat tortilla/wrap

Melt butter in non stick pan on med-high.
Pour in egg, sprinkle turkey and cheese on top.
Lower heat to med.

Cut pita in half and drop in toaster to warm.
Careful opening the pita, hot steam will escape. Or warm tortilla in toaster oven (I drop it in the toaster, just be careful it doesn’t get caught on the elements)

As eggs start to set, scumble together with spatula in a stirring/chopping/incorporating motion and shape in an even circle a little smaller than the pita.

Let brown slightly. You want the cheese to brown but not the egg. Turn over to brown other side. Cut in half and place one half in each half of warm pita or wrap.

Options: if using plain egg beaters or eggs you can add your favorite seasoning when adding the cheese.

1 serving with pita: 174 cal, 9g carbs, 17g protein, 1g fiber, 7.5g fat, 4.5g sat fat.
1 serving with wrap: 159 cal, 5.5g carbs, 18g protein, 3.5g fiber, 8.5g fat, 4.5g sat fat.

Menopause Makeover approved: a perfect recipe to start the day! Serve with salsa – yummy.

Posted in recipes, breakfast

Carrots and Turnip with Dill

Carrots and Turnip with Dill
by Donna

2 cups julienned carrot
2 cups julienned turnip
1 tsp olive oil
1 tbsp brown sugar
1 tsp dried dillweed

(I first had this at a Sheraton banquet years ago and it’s been a fave ever since).

Steam or boil your vegetables until cooked to your liking.
Add the margarine and brown sugar and stir.
Sprinkle on the dill and mix.

I have always used dried dillweed but we discovered Litehouse Freeze Dried herbs and they have SO much more flavour! It made a huge difference using that dill last night.

Delicious! My kids love it.

Posted in recipes, dinner

Roasted Asparagus

iStock_000011063560XSmall Roasted Asparagus
by Donna

1 bunch fresh asparagus
1 tbsp olive oil
Mrs. Dash (or dried seasoning that you like, I have a sundried tomato one that is good too)

Trim the woody ends of the asparagus, and space them out in a single layer on a foil lined cookie sheet.
Drizzle with olive oil and use the flat of your hand to roll the spears so they have an even thin layer of oil on them.
Sprinkle with a little bit of seasoning, and put in a 425 degree oven for 13 min.

The best part? The tips get the tiniest bit crispy.

Menopause Makeover approved: This roasted asparagus dish is excellent with fish, chicken or pork tenderloin.

Posted in recipes, dinner

Grilled Salmon

iStock_000000501044XSmall Grilled Salmon
by Donna

Marinade:
2 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, crushed
1/2 tsp dried dill weed

I buy frozen salmon fillets – each one is about 4 oz I think. One package usually has five fillets in it (one for everyone plus one for dh’s lunch the next day). Drizzle the marinade over the salmon and put in the fridge for a few hours.

Put foil on your barbeque and then grill the salmon on med-low until it flakes easily. It’s super easy and super yummy. In non barbeque weather, you can just do it in the oven.

Menopause Makeover approved: add steamed veggies and half a cup of brown rice

Posted in recipes, dinner