I continue to be surprised at how easy the adjustment in our diet seems to be. Last night we had a vegetarian entree from one of the American Heart Association Cookbooks. It was a bowtie pasta, olive, tomato, and feta salad -- just the thing for a hot summer night -- and was just delicious. It made four portions: Guess what's for lunch today? There was just one tablespoon of olive oil in the dressing, too.
This morning I put a couple of strips of turkey bacon in the skillet. In another small sprayed skillet, I put some finely chopped onion and zucchini, about 1/3 cup of each, and set them to lightly browning. I sprayed a 7 inch square dish and when the veggies were ready, spread them around in it. Shook up a half cup of Egg Beaters and poured them on. Covered and zapped for 45 seconds. Stirred. Recovered and zapped 20 seconds more. Sprinkled with fresh chopped basil and about 1-1/2 Tablespoons freshly grated parmesan, covered again, and zapped for ten seconds. Topped with a few halved cherry tomatoes. It was delicious with the bacon, some good whole wheat toast. juice and those fresh black cherries.
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2 comments:
Great Blog Nancy! Since the middle of May, we too have been evaluating what we eat and cutting down on fat.
I have lost 18 pounds, and I think John has lost around 10. Trying to get down for Katie's wedding next month.
I cut up bell peppers into small pieces, put in skillet w/Pam and a tiny amount of ICBINB. Toss around, then pour egg beaters into middle. About 1/2 way through cooking, stir and top with some chunky salsa. When cooked, top with chopped tomato. Yummy!
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