So easy to make, you’ll wonder why you order take away!
4 cups low sodium chicken stock (or make your own) 2 tsp grated ginger 2 tsp onion powder 1/2 tsp turmeric (for colour) 2 tbsp corn starch mixed with 4 tbsp water 4 eggs (beaten) sliced green onions for garnish
Bring stock to a boil and reduce heat to medium low. Add grated ginger, onion powder and turmeric and allow to simmer for 5-10 minutes. Mix in corn starch slurry and allow to simmer for one more minute. Then slowly drizzle in beaten eggs in a spiral, not stirring the soup to allow the eggs to form larger ribbons in the soup. Simmer for 2-3 more minutes to cook the eggs. Serve in bowls with sliced green onions for garnish. Serves 3-4.
3 lbs ground turkey breast
2 cups Italian bread crumbs
1 1/2 cups medium salsa
1 large onion, diced
4 cloves garlic, finely minced
1/2 cup steak sauce (A1 or equivalent)
4 ounces egg substitute (or 2 whole large eggs)
1 tsp sea salt
1 tsp fresh ground black pepper Topping
Either organic ketchup or dijon mustard
Preheat oven to 350F.
In a large bowl, combine all ingredients until homogenized (but not overworked). Divide mixture into two, and place in standard size loaf pans. Place pans on a baking sheet and bake for 35 minutes. Remove from oven, drizzle top of loaf with either ketchup or dijon mustard. Return to oven and bake an additional 15 minutes.
Allow to sit for 15 minutes before slicing into 3/4â€³ pieces. Serve with roasted redskin potatoes and a green salad.
3 tbsp butter
3 tbsp extra virgin olive oil
1 large onion, minced
5 large celery stalks, chopped (if you have the leaves, chop them too)
2 cups dried cranberries
4 cups white bread, toasted and cut into cubes (or, if dry enough, just crunched up)
1/2 teaspoon dried sage
2 eggs, lightly beaten
1/4 tsp pepper
2 cups low-sodium vegetable stock, separated
Transfer everything to a large mixing bowl, and then add toasted bread, sage, eggs, and pepper. Toss together and use just enough of the remaining stock to hold everything together so that it is moist, but not dripping.
Spray an 8×8 baking dish with non-stick spray, and turn out the stuffing, patting down to make sure all the stuffing is level.
Bake at 350F for 30 minutes until heated through and brown on top.
1 tsp olive oil
Non-stick cooking spray
1 large potato, diced (about 14 ounces)
1 medium onion, diced (about 6 ounces)
1 medium green pepper, diced (about 5 ounces)
5 ounces Canadian Bacon, diced
16 ounces Egg Substitute (Pasteurized Egg Whites are acceptable as well â€” as long as equivalent to 8 eggs)
1/2 cup grated Parmesan cheese
salt and pepper to taste
Using a spatula, gently work the egg mixture through the filling, and ensure it does not stick to the sides of the pan. The eggs will begin to firm up and a crust will begin to form around the edges. This takes about 5-6 minutes. Once the crust has formed, place the pan under the broiler for 3-4 minutes, until the eggs begin to puff up and become a golden brown. Remove from broiler after browning (make sure to watch so that it doesnâ€™t burn!), and allow to cool for a couple minutes before serving. Frittata will deflated slightly and pull away from sides of the skillet. Slice into 4 wedges for a main course, or 8 or more to use as an appetizer. Serves 4 as a main course or 8 (or more) as an appetizer.
12 pieces sliced white bread
8 oz egg substitute
1/2 cup non-fat skim milk
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp real vanilla extract
1/4 cup packed light brown sugar
For best results, if possible, place bread out on a baking sheet several hours prior to making French Toast to let it dry out. Alternately, place in toaster on lightest setting (bread should not brown).
In a large, shallow container, incorporate all ingredients (except bread) with a whisk until brown sugar is completely dissolved.
Place a large frying pan over medium heat and spritz with cooking spray. Take one piece of bread at a time and dip in egg mixture, turning over quickly so bread does not go soggy, and place in skillet. Do not dip more bread than you can fry at one time. Process in batches, cooking about 3 minutes on the first side (or until browned), and 1-2 minutes on the second. Respray pan between batches.
Discard left over egg mixture.
Serve with bacon (or turkey bacon, or soy substitute), fresh fruit (strawberries are exceptionally sweet right now, but blueberries, or even nectarines would be nice), and if desired, a drizzle of honey or maple syrup.