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Healthy Recipes (Vol 3)

Beef and VealFishChickenEggVegetableFruitDrinksParty PlattersDessertsPantry

Makes:
One serving

Nutrition per serving:
Calories = 50; Fat = 0 g; Carbs = 4 g; Protein = 10 g

Ingredients
2 egg whites
1 cup spinach, chopped
1/4 cup thinly sliced onion
kosher salt and ground black pepper to taste
pinch dried oregano
pinch cayenne or hot sauce

Directions
Variations: Substitute 1 vegetable from the Vegetable Food Table.

Put a couple of tablespoons of water in a Teflon skillet over medium heat. Add onions and mushrooms and simmer until softened. Add chopped spinach and cook until wilted. Last, add the two egg whites and season with salt and pepper, oregano and hot sauce. Scramble everything together until egg whites are cooked through.

Makes:
One serving

Nutrition per serving:
Calories = 87; Fat = 0 g; Carbs = 12 g; Protein = 16 g

Ingredients
3 eggs whites, hard boiled
1 large tomato, chopped
1 cucumber, peeled and chopped
1 Tbls fresh parsley, chopped
pinch lemon pepper and salt to taste
pinch crushed red chili flakes
1/4 tsp onion powder
1/4 tsp garlic powder
pinch cayenne
2 Tbls apple cider vinegar

Directions
Cut eggs in half, remove yolk. In a bowl, combine chopped tomato, cucumber and parsley and add in 2 tablespoons of vinegar. Also add lemon pepper, salt, crushed red pepper, onion powder, garlic powder, and cayenne pepper. Let sit for 5 minutes, mixing well. Stuff egg whites with mixture.