Healthy Veggie Omelet

4-6 oz of Real Egg Whites.

1/2 cup green bell pepper

1/2 cup onion

1/2-1 cup of spinach

Pour egg whites into a skillet lightly sprayed with PAM over a medium heat.  Add bell pepper, onion and spinach.  Cook till lightly brown on the bottom.  Fold in half and lightly press to let out excess egg (to ensure it fully cooks all the way through).  Flip again to lightly brown other side of folded omelet.  Once both sides are lightly browned turn down heat to low and sprinkle cheese lightly over the top.  Once melted, remove omelet to plate and add salsa or hot sauce.

Enjoy! I really love this because the veggies still taste fresh and even have a crunch to them.  

CedarFIT Chicken Tacos

SO incredibly easy, healthy, and delicious!

6 oz skinless/boneless grilled chicken breast (about 1 3/4 breasts)

1/2 avocado

onion

2% shredded cheese (very light sprinkle)

salsa (of your choosing)

2-3 100% corn tortillas

Balsamic Chicken

Low Calorie

** I served this chicken with brown rice but I think it would be awesome served chilled over lettuce and your favorite fixing in a salad **

12 skinless, boneless chicken thighs (about 1 1/2 pounds)

1/2 cup of white wine

1/2 cup chicken broth

2 tablespoons lemon juice

2 tablespoons balsamic or red wine vinegar

1 tablespoon chopped fresh or 1/2 teaspoon dried thyme leaves

2 teaspoons grated lemon peel

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

Remove fat from chicken.  Mix remaining ingredients in shallow glass or plastic dish.  Add chicken; turn to coat with marinade.  Cover and refrigerate at least 2 hours no more then 24 hours.  Place chicken and marinade in 12-inch nonstick skillet.  Heat to boiling; reduce heat.  Cover and simmer 15-20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.  Remove chicken; keep warm.

Heat marinade to boiling.  Boil about 6 minutes or until liquid is reduced by half.  Pour over chicken.

Honey-Spiced Chicken

Low Calorie/Low Fat/Low Sodium

4 Skinless, boneless chicken breasts halves (1 pound)

2 medium carrots, cut into julienne strips (2 cups)

1/3 cup Orange Juice

1 tablespoon honey

1 tablespoon balsamic or red wine vinegar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Hot cooked brown rice

Remove fat from chicken.  Place chicken and remaining ingredients except rice in 10-inch nonstick skillet.  Heat to boiling; reduce heat.  Cover and simmer about 10 minutes, stirring occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Remove chicken; keep warm.  Heat sauce in skillet to boiling; reduce heat.  Simmer uncovered 2 minutes, stirring occasionally.  Serve chicken on rice; pour sauce over chicken.

Layered Bean Dip- Appetizer or Main Dish!

You can also make this a vegetarian dish!

1 pound ground turkey

1 teaspoon chili powder

1 (16 ounce) can non-fat vegetarian refried beans

1 yellow onion, chopped

2 (4 ounce) cans chopped green chile peppers, drained

1 (16 ounce) jar picante sauce (try to find a "thicker" sauce to prevent dish from being watery.)

1/2 pound Muenster cheese, thin sliced

1/2 pound Monterey Jack cheese, thin sliced

1 (16 ounce) container light sour cream

Preheat oven to 350 degrees F (175 degrees C).

Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain well, stir in chili powder and continue cooking 5 minutes.

In a 8x8 inch baking dish, spread the refried beans. Layer beans with ground turkey and chili powder mixture. Top with layers of onion, green chile peppers, picante sauce, Muenster cheese and Monterey Jack cheese.

Bake in the preheated oven 35 to 45 minutes, until cheese is melted and lightly browned. Top with light sour cream and green onion/chives before serving.

Spinach Frittata

Before I added cheese

2 teaspoons margarine
1 small onion, chopped (1/4 cup)
3 cups coarsely chopped fresh spinach
1 1/2 cups fat-free cholesterol-free egg product
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shredded reduced fat mozzarella cheese

Melt margarine in 8-inch non stick skillet over medium heat.  Cook onion in margarine 3 minutes, stirring occasionally.  Add spinach; toss just until spinach is wilted.

Beat egg product, thyme, salt and pepper; pour over spinach.  Cover and cook over medium-low heat 5 to 7 minutes or until eggs are set and light brown on bottom.  Sprinkle with cheese. Cut into wedges .  Serve and enjoy.

Garlic Shrimp

Low Calorie/Low Fat

1 tablespoon vegetable oil

3 large cloves of garlic, finely chopped

1 pound of uncooked peeled and deveined shrimp, thawed if frozen

2 tablespoons chopped fresh parsley or garlic pepper

2 cups hot cooked rice or noodles

Heat nonstick wok or 12-inch nonstick skillet over medium-high heat.  Add oil; rotate skilled to coat sides.

Add garlic; stir-fry 1 minute.  Add shrimp; stir-fry about 3 minutes or until shrimp is pink and firm.  Stir in parsley/pepper.  Serve over rice or noodles.

(I served mine with a sweet potato with spray I Can't Believe It's Not Butter.)