Broccoli and Feta Omelet w/ Whole Wheat Toast

Ingredients

• Cooking spray
• 1 cup chopped broccoli
• 2 large eggs, beaten
• 2 tablespoons feta cheese, crumbled
• 1/4 teaspoon dried dill
• 2 slices whole wheat bread, toasted

Preparation

1. Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add broccoli, and cook 3 minutes.

2. Combine egg, feta, and dill in a small bowl. Add egg mixture to pan. Cook 3 to 4 minutes; flip omelet and cook 2 minutes or until cooked through. Serve with toast and enjoy!

Chocolate Buckwheat Waffles w/ Fresh Berries

Ingredients

• 4 1/2 cups quartered strawberries
• 9 tablespoons sugar, divided
• 1/2 cup plain fat-free Greek yogurt
• 3/4 teaspoon vanilla extract, divided
• 4.5 ounces buckwheat flour (about 1 cup)
• 1/3 cup unsweetened cocoa
• 3/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 1/4 cups nonfat buttermilk
• 1/4 cup water
• 1 tablespoon canola oil
• 2 large egg yolks
• 3 large egg whites
• Cooking spray
• 2 tablespoons sliced almonds, lightly toasted

• calories 267
• fat 6.3 g
• satfat 1.2 g
• monofat 3 g
• polyfat 1.3 g
• protein 11 g
• carbohydrate 45 g
• fiber 7 g
• cholesterol 62 mg
• iron 2 mg
• sodium 296 mg
• calcium 113 mg
• sugars 26 g
• Est. Added Sugars 19 g

How to Make It

1. Combine strawberries and 2 tablespoons sugar, tossing well. Let stand at room temperature 30 minutes.
2. Place yogurt, 1 tablespoon sugar, and 1/4 teaspoon vanilla in a small bowl, stirring well; chill until ready to serve.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a large bowl, stirring with a whisk. Combine remaining 1/2 teaspoon vanilla, buttermilk, and next 3 ingredients (through yolks) in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture; stir well.
4. Preheat a Belgian waffle iron.
5. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Gently fold about one-fourth of egg white mixture into batter. Fold in remaining egg white mixture. Coat waffle iron with cooking spray. Spoon about 1/2 cup batter over each waffle plate, spreading to edges. Cook 4 minutes or until lightly browned and done; remove waffles from iron. Repeat procedure with cooking spray and remaining batter. Top waffles with strawberry mixture, yogurt mixture, and almonds. Serve and enjoy!

Smoked Salmon Bagel w/ Capers

Ingredients

• 1 pumpernickel or whole wheat bagel
• 2 tablespoons chive cream cheese
• 1/3 cup thinly sliced English cucumber
• 3 ounces thin-sliced smoked salmon
• 3 thin rings red onion
• 1/2 teaspoon drained capers

How to Make It

1. Split bagel in half horizontally. Spread cut sides with cream cheese. Over cheese on 1 bagel half, layer cucumber, smoked salmon, red onion, and capers. Set remaining bagel half, cream cheese side down, over filling.
   

Streamed Carrots w/ Garlic-Ginger Butter

Ingredients

• 2 garlic cloves, minced
• 1 pound baby carrots with tops, peeled
• 1 tablespoon butter
• 1 teaspoon minced peeled fresh ginger
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon grated lime rind
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt

How to Make It

1. Prepare garlic; let stand 10 minutes.
   
2. Steam carrots, covered, 10 minutes or until tender.
   
3. Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.- Serve with your Easter dinner and Enjoy!
   

Two-Cheese Squash Casserole

Ingredients

• 4 pounds yellow squash, sliced
• 4 tablespoons butter or margarine, divided
• 1 large sweet onion, finely chopped
• 2 garlic cloves, minced
• 2 1/2 cups soft breadcrumbs, divided
• 1 1/4 cups shredded Parmesan cheese, divided
• 1 cup (4 ounces) shredded Cheddar cheese
• 1/2 cup chopped fresh chives
• 1/2 cup minced fresh parsley
• 1 (8-ounce) container sour cream
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 2 large eggs, lightly beaten
• 1/4 teaspoon garlic salt

How to Make It

1. Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
   
2. Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
   
3. Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
   
4. Bake at 350° for 35 to 40 minutes or until set, serve at room temp. and Enjoy!