Scrambled Egg Tostada

Scrambled Egg Tostada

In a small skillet, toast both sides of 1 corn tortilla over medium heat until crisp; set aside. Coat skillet with nonstick cooking spray and scramble 1 egg. Spread tortilla with 1/2 cup warmed low-fat refried black beans and top with scrambled egg, 2 tablespoons salsa, and 1/4 avocado, sliced.

Bacon-and-Egg Sandwich

Bacon-and-Egg Sandwich

Beat 1 egg with dried oregano and black pepper to taste. Pour into a microwave-safe bowl coated with nonstick cooking spray and microwave on high 1 minute. Top with 2 slices cooked Canadian bacon and microwave 20 seconds more. Top half of a toasted English muffin with egg, bacon, 2 tomato slices, and remaining muffin half.

Banana-Nut Breakfast Cookies

Banana-Nut Breakfast Cookies

Preheat the oven to 350 degrees. Pulse 1 cup oats in a food processor until they resemble a coarse powder. In a medium bowl, combine ground oats with 1/2 cup whole oats, 1 beaten egg, 3/4 cup low-fat milk, 1 mashed banana, 1/2 cup golden raisins, 2 tablespoons ground flaxseed, 2 tablespoons chopped walnuts, 1 teaspooncinnamon, 1 teaspoon honey, and 1/8 teaspoon salt. Scoop batter onto a baking sheet coated with nonstick cooking spray; bake 12 to 14 minutes. (Makes four 2-cookie servings.)

Apple- Walnut Pancakes

Apple-Walnut Pancakes with Brown Sugar Yogurt

Mix 1/4 cup whole-grain pancake mix with water according to package directions. Stir in 1 tablespoon chopped walnuts. Heat a medium skillet over medium heat and coat with nonstick cooking spray. Pour batter into skillet to make two 5-inch pancakes; cook 2 minutes aside. Meanwhile, combine 1/2 cup low-fat plain Greek yogurt with 2 teaspoons brown sugar. Top pancakes with yogurt mixture and 1/2 cup chopped apple.

So Good!

Smoked Salmon and Avocado on Rye

Mash 1/3 avocado and spread on 2 slices toasted rye bread. Top each piece of toast with 1 ounce smoked salmon and 1/2 tablespoon chopped chives.

Flat Belly Breakfast, Low Cals

Chocolate-Cherry Smoothie

Blend 1 cup low-fat milk with 1/2 cup frozen unsweetened tart cherries and 1 tablespoon unsweetened cocoa powder. Serve with 1 slice toasted whole-grain bread spread with 2 teaspoons peanut butter.

Healthy Recipe

Spaghetti-Squash Pad Thai

INGREDIENTS

• 1small spaghetti squash (1.5 to 2 pounds)
• 2tablespoons  fresh lime juice
• 1 1/2tablespoons  rice vinegar
• 1 1/2tablespoons  fish sauce
• 2tablespoons  sugar
• 1/2jalapeno, minced
• 1tablespoon  water
• 1tablespoon  canola oil
• 3cups  thinly sliced green cabbage
• 114-ounce container extra-firm tofu, cut into 1/4-inch cubes
• 4large eggs, whisked
• 1/2cup  peanuts, chopped
• 1/2cup  cilantro, chopped

DIRECTIONS

1. Preheat the oven to 375 degrees . Prick squash all over with a knife and roast on a rimmed baking sheet about 1 hour, or until tender when pierced.

2. Whisk together lime juice, vinegar, fish sauce, sugar, jalapeno and water in a small saucepan. Bring to a simmer; keep warm over low heat, whisking occasionally.

3. Heat oil in a large skillet over medium-high heat; add cabbage and saute 1 minute. Stir in tofu and cook, stirring occasionally, 3 minutes. Reduce heat to low and pour in eggs. Let sit 30 seconds, then stir constantly until eggs are just cooked, about 2 minutes more. Turn off heat.

4. Halve squash lengthwise and scoop out seeds. Using a fork, scrape squash from shell. Place strands in a large bowl and gently untangle with fork; transfer to skillet and fold into egg mixture. Drizzle with sauce, stirring to incorporate. Garnish with peanuts and cilantro.