Famous Recipes – Low-Fat Vegetable Frittata

Famous Recipes – Low-Fat Vegetable  Frittata

Nonstick vegetable cooking spray
1 medium onion, diced
1  medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium  zucchini (about 8 ozs), diced
1 tsp sugar
3/4 tsp salt
1/4 tsp coarsely  ground black pepper
1/4 cup water
4 tbps finely chopped fresh basil
6  large egg whites
2 large eggs
2 oz (1/2 cup) feta cheese,  crumbled

Preheat oven to 375 deg F. Spray nonstick 12-inch skillet  with
cooking spray. Add onion; cook over medium-high heat until golden.  Add
peppers and next 4 ingredients; cook, stirring frequently,  until
tender-crisp.

Stir in 1/4 cup water; heat to boiling. Reduce  heat to low; cover and
simmer 10 minutes, or until tender.

Remove from  heat; stir in 3 tablespoons basil.

In medium bowl, with wire whisk or fork, beat egg whites, eggs, 1/4
cup  feta and remaining 1 tablespoon basil.

Spray 10-inch oven-safe skillet  with cooking spray; add egg mixture
and cook over medium-high heat 1 to 2  minutes, until it begins to set.
Remove from heat.

With slotted spoon,  spoon vegetable mixture over egg mixture;
sprinkle with remaining  feta.

Bake 10 minutes, or until set. If desired, broil 1 to 2 minutes  to
brown top of frittata. Serve hot or at room temperature.

Serves  4
140 Calories;12g Protein;10g Carbs;6g Fat;119mg Chol;675mg  Sodium

Recipes – Summer Recipes – Cowboy BBQ Drummies

Recipes – Summer Recipes – Cowboy BBQ Drummies
1 package tyson skinless drumsticks
1 egg
3 tablespoons bbq sauce
3/4 cup corn flake crumbs or bread crumbs
1/4 cup flour
1/2 teaspoon salt
 
Ask a grown-up to preheat oven to 375*. Mix together egg and bbq
sauce. Put cornflake/bread crumbs in cereal bowl. In a plastic bag,
combine flour and salt. Shake it good. Add chicken. Close bag and
shake until the chicken is coated with flour. Dip each drumstick in
the egg and then in crumbs to coat. Put the chicken on baking sheet.
Now wash the sticky stuff off your hands. Its the grown-ups turn.
Bake the chicken at 375* for 15-20 minutes. Turn each piece over and
bake 15-20 minutes more or until juices from chicken are clear.
YEE-HAW!
Serve with corn on the cobb and fresh fruit. Rustle up the leftovers
and stick them in the fridge.