Lunch
Steak and Asparagus Omelet
Non stick spray
1 oz. skirt steak cut into small pieces
1/3 c. chopped asparagus spears
1/4 c. chives
1/2 tsp freshly minced garlic
4 large egg whites
Salt and pepper to taste
Spray a small non-stick skillet over medium-high heat. Add steak, asparagus, chives, garlic, and cook. Stir frequently for 3-5 minutes or until the asparagus is tender. Remove from heat and cover to keep warm. In medium bowl, whisk egg whites with a fork until they bubble lightly. Season with salt and pepper. Spray a small skillet over medium heat. Add egg whites and cook. Cook for 4-6 minutes. Flip omelet. Sprinkle the steak mixture over half the omelet. Flip omelet halfway and serve.
Makes 1 serving
Sweet and Sour Coleslaw
1/3 cup Apple cider vinegar
3-4 packets of splenda
1 bag of cabbage slaw or broccoli slaw
4 green onions chopped (tops only)
Combine and refrigerate overnight.
Turkey Patty
5 oz Ground turkey breast
1/8 tsp sage
1 C Fresh mushrooms
Freshly ground pepper to taste
Onion powder
Combine spices and ground turkey. Shape into 1 or 2 patties. Brown both sides in a non-stick pan. Cover and cook on low heat until done, 1-5 minutes. Cover with mushrooms that have been sauteed in Pam.
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