Crispy Cheese Omelet

Half asleep one morning, I discovered this delicious twist on a basic cheese omelet.  I had been mulling over some recent diet advice about cutting back on cheese "because a little goes a long way" in reference to flavor.  Knowing that a lot goes right to the scale, I knew I had to make peace with this advice. 

I'm still working on it. 

However, one morning I accidentally started to sprinkle my omelet with cheese before I'd flipped it to cook through.  I despise runny eggs in any form, so I was understandably in shock.  What to do?? Start over?  Then the light flipped on.  Mwahaha, I love the crispy cheese bits that don't make it into my omelet or on my pizza, why not just flip it and make LOTS of crispy bits on my omelet.  Voila! The Crispy Cheese Omelet was born.   I've added other things like grilled veggies, turkey pepperoni, and cooked mushrooms.  But the basic recipe is very satisfying on its own.

 

Crispy Cheese Omelet

3 points plus

1/3 cup egg beaters
1/4 cup shredded reduced fat Mexican blend
Lowry's seasoned salt

Warm non-stick omelet pan (~8") on medium and spray with non-stick cooking spray.  Add egg beaters.  Cook egg whites, lifting sides to allow uncooked egg to run underneath.  When mostly set, sprinkle lightly with Lowry's Seasoned salt and with 2 Tbsp shredded cheese and flip.  Sprinkle with remaining cheese and cook another minute.  Fold in half and slide onto plate.   

Mom's FABULOUS Gluten Free Zucchini Bread

So, this isn't EXACTLY my mom's recipe (since I always have to be contrary, right mom?)  I wanted to make it a little more weight watchers friendly and reduce the amount of sugar.  In quick breads like this, it's pretty safe to replace 1/2 the fat with applesauce.

Mom's Gluten Free Zucchini Bread

Gluten Free Zucchini Bread; one loaf with mini choc. chips

 

Makes 2 large loaves, or 3 smaller
48 slices, each slice is 2 points plus

Ingredients
2 cups sorghum flour
1 cup tapioca flour
1 cup potato starch
2 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
2 tsp. xanthan gum
1 cups white sugar
1/2 cup brown sugar
1/4 cup butter
1 tsp. salt
1 Tbsp. vanilla
1-4 oz. container unsweetened applesauce (generous 1/3 cup)
3 eggs, lightly beaten
1 cup buttermilk
4 cups shredded zucchini, I used one monster zucchini from our garden with the large seeds scraped out.

1.  Preheat oven to 375 (350 for lower altitudes).  Grease 2- 9" loaf pans.  I have one smaller glass pan that I also prepared.

2. Combine dry ingredients in a bowl ~ Sorghum flour, tapioca flour, potato starch, baking soda, baking powder, cinnamon, xanthan gum.

3. In a stand mixer or by hand, cream mix sugar, butter, and salt on medium speed for 5 minutes.

4.  Mix in beaten eggs then applesauce then buttermilk.

5.  While the mixer runs on low, spoon in the dry ingredients. Stop the mixer and scrape down the bowl once. Mix a bit longer to incorporate any dry ingredients.

6.  Turn off mixer, remove the paddle and fold in the zucchini.

7.  Bake at 375 for 45 minutes.  Yummmmm!  BUT FIRST cool for 10 min, then remove from pan and cool completely.  It will dry out much more quickly if you don't allow it to cool first.

Optional addition: Mix in 3 tbsp. mini chocolate chips into one of the loaves.

Spaghetti Squash Bake with Mexican Flavors

STILL working on all the squash we got from our CSA this fall.  I've saved the spaghetti squash for last because one of my kids is NOT a vegetable fan, especially when it's replacing his favorite "white" food - pasta.  But it's time.   I frequently make a Mexican flavored veggie soup to which I add the cooked squash to "beef" it up.  So why not try these flavors for the family? 

Verdict: Surprisingly DELICIOUS! My daughter loved it but I put in too much chipotle (2) for her delicate taste buds.  My son eyed it suspiciously and ate the bread that I added to this simple weekday meal.  He did admit that it smelled good.  My husband inhaled it.  I thought it was delicious.  So overall a success.

Mexican Flavored Spaghetti Squash Bake

1 medium to large spaghetti squash
1 cup cottage cheese
1 12 oz jar of salsa, drained of extra liquid
1-2 chipotle peppers minced
1 cup shredded marble jack
salt to taste
GF bread crumbs or panko crumbs, I use Kinnikinnick.

1.      Carefully cut squash in half lengthwise with a sharp knife.  Scrape out seeds and strings. Place squash cut side down on lined baking sheet.  Bake at 375 for about an hour.  The squash should indent somewhat when you poke it or a knife should pierce through it easily.  Scrape our stringy flesh when cool enough to handle.  Store for use later in the week or continue with the following recipe.

 

2.      Preheat oven to 375.  Gently fold remaining ingredients into cooked squash except bread crumbs.  (I actually didn't add any salt until serving since it was really flavorful even without.)

Pour into large baking dish and sprinkle with bread crumbs. Spray dish with cooking spray to crisp the crumbs if you would like.

 

3.       Bake for 30 minutes at 375 until bubbly.  Serves 6.