Breakfast for dinner..

Cheesy Spinach Scramble

I love breakfast for dinner.  Who doesn’t!!  I stumbled up on this recipe last week on Kraft foods website while getting my weekly dinner plan down.

The best part of this dinner was that it was under 300 calories, low fat, and low cholesterol (yay for me).  And the kids sure didn’t notice a difference!  I was a bit nervous that they wouldn’t like the “green stuff” inside the eggs, but they both asked for more!!

Here’s what you need

1/2 cup baby spinach

1 cup of All Whites (100% Liquid Egg Whites)

1tsp Mrs. Dash

Multi-grain English muffin, toasted

Slices of fat free Kraft Singles

Turkey Bacon – I added this little fun part

 

Turkey Bacon

 

Here's what you need

Here’s what you do:

Cook the spinach in a non stick skillet on medium heat for 1 minute or until spinach starts to wilt.

Add egg product with Mrs. Dash; cook and stir 1-2 minutes or until soft set.

After toasting muffins, fill with egg mixture and add bacon and cheese!  Hopefully you’ll have some leftover bacon to add to the side!

Easy, good for you, and most importantly, the kids loved it.  And when the kids love it, you know you get to make it again!!

 

Breakfast for Dinner

Enjoy the rest of your week.

Patricia – Two Girls Cooking

“Fried” Cheese Balls

"Fried" Cheese Balls

Friday I was searching online for something new again to make for dinner.  Something still low fat and low calories.  I came upon the Kitchen Daily site.  It showed several different ways to reduce calories and still have a great flavored food.

Quoted from the website:

You think I must be kidding, right? The to-die-for stuff you wash down with a few beers at a sports bar? Isn’t this the kind of snack that can induce an angioplasty? No, no, and no. These things don’t even go near a deep fat fryer. They’re “oven fried,” and hardly a drop of oil is used.

Recipe courtesy of Now Eat This! Diet: Lose Up to 10 Pounds in Just 2 Weeks Eating 6 Meals a Day! by Rocco DiSpirito/Grand Central Life & Style, 2011.

Ingredients:

    • 1 cup frozen chopped onions and peppers, defrosted (I left this out and thinking I shouldn’t have – this was probably the glue for the cheese balls).
    • 4 ounces (about 1 cup) shredded 50% cheddar cheese, such as Cabot
    • 1 teaspoon teaspoon cornstarch
    • Salt
    • Freshly ground black pepper
    • 1/2 cup cup whole wheat flour
    • 1-1/2 cups cups whole wheat panko bread crumbs, such as Ian’s All-Natural
    • 2 large egg whites
    • Nonstick cooking spray
    • 1/2 cup cup unsweetened applesauce
    • 1 teaspoon teaspoon chopped pickled jalapeños
    • 1 teaspoon teaspoon Dijon mustard

Directions

In a medium bowl, mix the pepper and onion mixture with the cheese and cornstarch. Season with salt and pepper to taste. Form the mixture into 8 balls, squeezing out any excess liquid. (The balls will seem loose.) Transfer the balls to a plate and freeze for at least 15 minutes.

Preheat the oven to 450 degrees F. Place a wire rack on a foil-lined baking sheet, and set it aside.

Put the flour in a shallow dish. Put the panko in another shallow dish. In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks.

Working in batches, dredge the cheese balls in the flour, shaking off any excess. Add the cheese balls to the egg whites and toss to coat them completely. Add the cheese balls, a few pieces at a time, to the bowl of panko and coat completely.

Spread the balls on the wire rack. Spray them lightly with cooking spray. Bake the cheese balls until the breading is golden and crispy, about 5 to 7 minutes.

Meanwhile, combine the applesauce, jalapeños, and mustard in a small bowl. Season with salt and pepper to taste.

Serve the cheese balls immediately with the sauce.

Now I must admit.  These tasted good.  They brought back a familiar taste of the MN State Fair cheese curds.  But the cooking part was literally a flop.  I wished I would have taken a picture of what these looked like on the cooling rack as they were baking!  They fell through the rack.  I had to pull them apart.  But all of that was fine because the flavor was still quite good.  (Good thing my back up plan to make the chicken pot pie was there for dinner).

All in all, they were good.  I wouldn’t leave out anything in this recipe, even for those that are picky.  I needed that glue.

Have a great start to your week.

Patricia- Two Girls Cooking

Nutrition Facts

Per Single Serving / Serves 4 Total
Calories 177 Calories from fat 45
Total Fat 5gm 8% Saturated Fat 3gm 15%
Cholesterol 15mg 5% Sodium 247mg 10%
Total Carbohydrates 23gm 8% Fiber 3gm 12%
Protein 13gm

 

Read more: http://www.kitchendaily.com/recipe/fried-cheese-balls-152021/#ixzz1beQtZYI4