BodyforLIFErecipes2

Breakfast Burritos - Lynn Lingenfelter
April 2001 Muscle Media, page 130
Non-stick cooking spray
Nonstick cooking spray
1/2 cup Mushrooms, sliced
1/4 cup Onion, diced
1/2 Red Pepper, trimmed & diced
2 cups Egg Substitute
1/2 cup non-fat Cottage Cheese
Black Pepper to taste
2 Whole Wheat Tortillas
2 oz low fat Cheddar Cheese, grated
Salsa
In a small bowl, whisk together the eggs, cottage cheese, and pepper. set aside. Place tortillas in a warm oven. Coat a medium saucepan with cooking spray and place over medium-high heat until hot. Saute mushrooms, onions, and red pepper until soft. Pour egg mixture over vegetables and cook until firm. Place 1/2 of the egg and vegetable mixture down the center of each warm burrito. Roll, then top with cheese and salsa.

Ukrainian Borsch
1 cup Onion, chopped
2 carrots, thinly sliced
1 Parsnip, thinly sliced
2 small Celery Stalks, sliced diagonally
2 tbsp. Olive (or Canola) Oil
4 raw Beets, grated (also cut stems & leaves in 1/2-inch slices)
4 cups shredded Cabbage
4 medium Potaotes, cubed
2 cups cooked Tomatoes, cut up
Juice of 1 Lemon
1/2 cup Apple Cider Vinegar
12 cups Water
3, 35% less salt sachets OXO Beef Bouillon
5 tbsp. Dill Weed
1-1/4 tsp. Salt
Optional: ADD any one or a combination of Lima Beans, Green Beans, Pinto Beans, Kidney Beans, Rice
Saute onion, carrot, parsnip, & celery in oil for 5 minutes, stirring constantly (or add 1 tbsp. water & steam). Add beets, cabbage, & potatoes and cook for 5 minutes. Add tomatoes, lemon juice & vinegar and simmer for 10 minutes. Add water & beef bouillon and simmer for 1/2 hour. Add dill weed and salt at end to taste.
Serve in bowls with grilled Chicken Breast or with Cottage Cheese on a side plate. Have plenty of peasant style bread broken in irregular chunks available.
Optional: Put a dab of Yogurt in each bowl.