Easy Health Tips

Here is an easy, delicious omelet to try over the weekend. Enjoy!

Ingredients:

2 cups egg substitute
1 large egg
Hot pepper sauce (to taste)
1/4 cup vegetable juice
3 tablespoons green onions, chopped
1/8 teaspoon ground black pepper
1/2 cup shredded low-fat cheddar cheese

Instructions:

Place the vegetable juice in a large skillet over low heat. When the juice is hot add the onions and pepper. Cook until the onions begin to tender about 5 minutes. Be sure to stir often. Place the egg substitute, egg and hot sauce in a large mixing bowl. Whisk until mixture becomes foamy. Add egg mixture to the skillet. When set sprinkle the cheese over the omelet. Fold omelet over. Remove from skillet and serve.

Nutrition Information: (Approximate Values)

4 servings
Calories 152
Calories from Fat 57 37%
Total Fat 6.4g 9%
Saturated Fat 1.8g 9%
Monounsaturated Fat 1.9g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 57mg 19%
Sodium 383mg 15%
Potassium 483mg 13%
Total Carbohydrate 2.2g 0%
Dietary Fiber 0.3g 1%
Sugars 1.6g
Protein 20.3g 40%
Vitamin A 823mcg 16%
Vitamin B6 0.1mg 2%
Vitamin B12 0.6mcg 10%
Vitamin C 5mg 9%
Vitamin E 0mcg 2%
Calcium 136mg 13%
Iron 3mg 17%

This is a wonderful summer dessert that your whole family will love!

Ingredients:

• 1 tablespoon unflavored gelatin
• 1/4 cup of sugar substitute
• 3 slightly beaten eggs
• 1/2 cup lime juice
• 1/4 cup water
• 1 teaspoon grated lime zest
• 2-3 drops green food coloring
• 3 cups low-fat whipped topping, thawed
• 1 1/2 cups cantaloupe cubes
• 1 baked (9 inch) deep-dish pie shell
• Low-fat whipped topping
• 1/3 cup sliced toasted almonds

Instructions:

Place the eggs in a large mixing bowl.  Add the lime juice and water and stir well.  Place the unflavored gelatin and the sugar substitute into a large saucepan. Place the saucepan over medium heat. Add the lime juice mixture.  Cook until mixture just begins to boil being sure to stir constantly.  When mixture begins to boil remove pan from heat.  Add the lime zest. Stir in the food coloring.  Refrigerate mixture until gelatin begins to mold.  Once the gelatin begins to firm remove from the refrigerator.  Place the thawed whip topping in a large bowl. Fold in the gelatin.  Gently add the cantaloupe cubes until mixed through.  Place the mixture into the baked pie shell. Return to the refrigerator until firm. When ready to serve top with whipped topping and almonds.

Nutritional Information: (Approximate Values)

Per Serving:
303 Cal
15 gm Fat (5 gm Sat Fat)
36 gm Carb
90 mg Chol
209 mg Sodium
33 mg Calcium
6 gm Protein
1 gm Fiber

In the hot summer months, what is a better side dish than coleslaw? It’s easy to prepare, and goes with everything from hamburgers to steak to grilled chicken. Not only does it taste good, but it’s good for you, too.

Enjoy!

Ingredients:

1/3 C. plain nonfat yogurt
1 Tablespoon apple cider vinegar
2 Tablespoons honey
2 C. coarsely chopped cabbage
½ C. shredded carrots
¼ C. chopped green pepper
¼ C. finely chopped celery

Directions:

Combine yogurt, vinegar, and honey in a large bowl. Stir until smooth. Add vegetables and mix well. Cover and chill for at least 30 minutes. Drain liquid before serving. (Servings 4)

Low calorie, low fat, low cholesterol, low salt