We are less than a week out from the 2013 12K Challenge (hosted right here!) and part of that challenge was changing up our eating habits.
For the past few weeks at my house we have been working on the “out with the not so good and in with the healthier choices. One of the steps I am taking is going through a cupboard one at a time and switching it out to good foods for good cooking. Here is my first cupboard achievement:
Today for Weekend Cooking I thought I would offer up a healthy breakfast/lunch item that I like to make. I am a big fan of eggs and we are lucky enough to have friends who raise chickens so I am always in full stock of good fresh eggs.
I like to make egg white omelets (egg whites are 17 calories per egg) and load them with any vegies I have on hand. Recently I made this one I am about to share with leftover shrimp we had from a get together and it was DELICIOUS. Shrimp are extremely low in calories (6 calories each), practically no fat and a nice pinch of protein. While I have no exact recipe here as it changes every time I make it, here is the basic idea:
3 or 4 egg whites (either use an egg white substitute or I separate the egg whites from fresh eggs)
any vegies you have on hand – for this one I used onion, squash, mushroom and spinach
season to taste
shrimp ( I have also used left over turkey, ham, and turkey bacon)
Cut up all the vegies you plan on using. If using spinach, this will be added later so set aside. Heat up your fry pan with a little but of olive oil. Once the oil is hot pour in your vegies and the shrimp (not the spinach)and stir fry them for a few minutes until vegies are tender and shrimp are a nice cooked pink. Have your egg whites ready to go (I usually add about 1/4 cup of water to my eggs), stir it all up and pour on top of your vegies. Usually I have too many vegies to turn it into a nice looking omelet so I scramble up the eggs with the vegies and shrimp.
Once the eggs are no longer wet while cooking, I add in a healthy handful of fresh spinach and let that cook with the eggs about an additional three minutes. Add salt and pepper to taste or other seasonings you enjoy.
When everything is cooked, pour out onto serving dishes and enjoy. This is super filling and delicious, a highly tasty dish with few calories and practically no fat.
This recipe is posted for the Weekend Cooking meme, go to the link to find other recipes! Who knows what you might find for dinner.