Revolution rolls (2 rolls = 1/3 lean and 1.33 condiment)
3 tablespoons light cream cheese
1/16th teaspoon cream of tartar
1 packet splenda (I use stevia)
Separate egg whites from yolks. Add cream of tartar to whites and beat whites on high until stiff peaks form. Add cream cheese and splenda to yolks and mix well. Fold whites and yolk mixture together.
Make 6 equal blobs on parchment paper.
Bake at 350 for 30-35 minutes.
**we use these as buns for turkey burgers, chicken salad, egg salad, and bbq chicken sandwiches.
Asian Salad dressing
1/3 cup peanut oil
1/3 cup rice wine vinegar
1/4 cup soy sauce
1/4 cup sesame oil
1-3 cloves fresh garlic (depending on your taste)
3 1/2 tablespoons honey
Combine all ingredients in a blender and blend well
Cauliflower pizza (one serving)
1 cup grated raw cauliflower
1/4 cup egg beaters (can use egg whites also)
1/2 cup reduced fat cheese
1/8 tsp garlic powder (*I often leave this out)
1/4 tsp basil
spray parchment paper with non stick cooking spray. Combine all ingredients and form pizza crust (I use the back of the spoon to spread it around) about the size of a plate.
Bake at 425 for 30 minutes then flip crust over and bake 10-15 additional minutes. Color should be a medium brown. Remove from the oven and put on toppings (sauce, veggies, protein and a little cheese). Return to oven and broil until cheese is melted.
Asian Wrap (1 serving)
6 oz of already cooked ground turkey or chicken
1 tablespoon olive oil
½ cup diced cabbage, coleslaw or broccoli slaw
½ cup diced mushrooms
¼ tsp garlic powder
¼ tsp ginger
4-6 lettuce leaves
Sauté veggies in olive oil for about 2 minutes then add cooked meat and heat through. Add garlic powder, ginger and soy sauce. Wrap in lettuce leaves to eat.
Shrimp or chicken stir fry (1 serving)
1 tablespoon smart balance light margarine
½ cup yellow summer squash
½ cup zucchini squash
½ cup mushrooms
7 oz unthawed shrimp or 6 oz cooked chicken
½ tsp garlic and herb Mrs. Dash
Sauté veggies in butter for about 2 minutes then add shrimp or chicken and Mrs. Dash.
Cover pan and let steam for about 3-4 minutes. Serve with 1 tablespoon fresh Romano and parmesan cheese sprinkled on top.