Spinach Tomato Omelte

Spinach tomato omelte is a delectable breakfast which can be prepared in few minutes. Vegetables included in the recipe provide a healthy start in the morning. You can easily serve it in lunch or dinner by pairing it with tossed green salad and bread.  Vegetables can be replaced or added to make it more flavorful.

Ingredients

• 1 package (6 oz.) fresh spinach
• 3 cups cholesterol-free egg substitute
• 2 plum tomatoes, diced (about 3/4 cup)
• 1 cup (4 oz.) finely shredded reduced-fat extra-sharp Cheddar cheese
• 1/4 tsp. black pepper (optional)

Method 

1. To prepare tomato and cheese omelet recipe wash the spinach. Put the rinsed but still moist spinach leaves into a microwave safe bowl. Put plastic wrap on the bowl to cover. Put into the microwave on high speed for about 3 minutes.
2. When the spinach wilts drain it and put at a side.
3. Grease an 8 inch non-stick skillet with cooking spray. Place on medium heat and put ¾ cup of egg substitute in it. Cook until the omelet is set. Slightly lift the edge so that the uncooked egg flows under it and gets cooked.
4. To further make the spinach, tomato and cheese omelet recipe place ¼ portion of spinach, ¼ of tomatoes onto the half of omelet. Top with 2 tbsp cheese and pepper. Fold the other half of omelet over the filling.
5. Make two more omelets from the remaining spicy spinach and tomato omelette recipe mixture

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Chicken and Shrimp Paella

YIELD: 6 servings (serving size: 1 chicken thigh and about 1 cup rice mixture)

Ingredients:

• 6 chicken thighs (about 1 1/2 pounds), skinned
• 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons vegetable oil
• 1 (4-ounce) link hot turkey Italian sausage
• 1 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1 1/2 cups uncooked Arborio or Valencia rice
• 1/2 cup diced plum tomato
• 1 teaspoon Hungarian sweet paprika
• 1/4 teaspoon saffron threads, crushed
• 1 garlic clove, minced
• 3 cups fat-free, less-sodium chicken broth
• 3/4 pound large shrimp, peeled and deveined
• 1 cup (1-inch) diagonally cut asparagus
• 1/2 cup frozen green peas, thawed

Method:

Preheat oven to 400°.

1. Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper. 
2. Heat the oil in a large nonstick skillet over medium-high heat. 
3. Add chicken; cook 3 minutes on each side or until lightly browned. 
4. Remove chicken from pan; cover and keep warm.
5. Remove casings from sausage. Add sausage to pan; cook 1 minute, stirring to crumble. 
6. Add onion and bell pepper; cook 7 minutes, stirring constantly. 
7. Add rice, tomato, paprika, saffron, and garlic; cook 1 minute, stirring constantly. 
8. Return chicken to pan. Add broth and 1/4 teaspoon salt; bring to a boil. 
9. Wrap handle of pan with foil; cover pan. Bake at 400° for 10 minutes. 
10. Stir in shrimp, asparagus, and peas. Cover and bake an additional 5 minutes or until shrimp are done.
11. Note: Saffron, the exotic spice with a distinct, earthy flavor, gives this Spanish dish its characteristic yellow hue. It's a bit soupy when first prepared but quickly absorbs the liquid.

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Creamy Spinach Rolls

Prep Time: 15 mins

Total Time: 30 mins

Ingredients:

• 1 (8 ounce) package low-fat cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup sun-dried tomato packed in oil, drained, chopped
• 3 tablespoons shallots, minced (approx. 1/2 of large shallot)
• 1/4 teaspoon garlic powder
• 2 tablespoons parmesan cheese, grated
• 4 tablespoons asiago cheese, shredded
• 1 (7 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) package frozen spinach, thawed, drained, pressed dry
• 2 (8 ounce) packages crescent roll dough (16 rolls)

Method:

1.  Preheat oven to 375.
2.  Lightly coat baking sheet(s) with cooking spray.
3.  Mix all ingredients together by hand in large mixing bowl.
4.  Open crescent roll packages and separate into triangles.
5.  Cut each triangle in half.
6. Spread 1 tablespoon of the cream cheese mixture onto each triangle. Roll up and place on baking sheet. Repeat for rest of crescent roll dough. (Makes 32 "mini" rolls).
7.  Bake for 12-15 minutes or until the crescents are golden brown.
8. Enjoy!

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The One Spinach Appetizer Puff

Prep Time: 10 mins

Total Time: 40 mins

Ingredients:

• 1 egg
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup milk
• 1 cup grated asiago cheese
• 1 cup frozen spinach, thawed and drained very well
• 1 teaspoon garlic powder 

Method:

1. Break egg into a bowl and beat with a whisk for 30 seconds.
2. Add remaining ingredients and combine with a wooden spoon until well mixed.
3. Let batter sit while greasing a mini-muffin pan and preheating oven to 375 degrees.
4. Spoon batter into the mini-muffin pan to 3/4 full.
5. Bake for 25-30 minutes or until puffed and golden brown.
6. TIP: There will be leftover batter after filling the 24 - mini muffin pan. If you don't have a second pan, and you don't want to wait for the first batch to finish, use small foil tart cups for the last few, they may take a bit longer to cook. However, since these will disappear quickly, and they can be frozen, it is much easier to just double the recipe and just make 2 1/2 - 3 pans.

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Egg and spinach salad

Eggs are high in protein and is very important for a pregnant women to consume eggs as it is a great source of choline, which helps the baby's ability to improve its memory power. As egg whites are full of protein, they are very good for diabetic patients too. And you all know about spinach. Green leafy vegetables are always good for health. So I came up with this very easy and quick salad which includes egg whites and spinach making it healthy.

Ingredients:

• 1/2 cup onions, finely chopped
• 1/2 cup tomatoes, finely chopped
• 1/4 cup of cooked corn (you can use frozen corn)
• 1/4 cup spinach
• few finely chopped coriander leaves
• Few Almonds,cashews,raisins
• 2 eggs (Use only the whites)
• Salt and pepper to taste

Method:

1. In a bowl mix all the ingredients except egg and mix well.
2. Cook the egg and remove the yellow. Cut the egg white into small pieces and mix it with the other ingredients.
3. Now add salt and pepper for taste and toss the salad.
4. If you want you can add ranch, but personally I feel eating them without ranch is more healthy.
5. This takes a maximum of 10 min to prepare and makes 2 servings.
6. You can also add any other vegetable especially carrots and lettuce to make it more healthy. I am sending this to my Eat Healthy - Fight Diabetes event.
7. The event is till Nov 30, so those who have an idea of participating, please do asap.

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