OH-MY-GOSH EGG-WHITE OMELET (from the Eat Clean Diet cookbook)

4-5 egg whites
1 egg yolk
2 Tbsp. skim milk
1 plum tomato, chopped
1 small clove garlic, passed through a press
1 handful shredded spinach
1 Tbsp minced purple onion
Pam

Preparation:
Beat egg whites with the yolk and skim milk. Quick saute the vegetables. Pour eggs into a small frying pan coated with Pam. Cook till firm. Add vegetables on one half of omelet, then fold other half over top. Let sit for 30 seconds or so,then serve.

Notes: Aaron and I sauted spinach, mushroom, and onions for ours. The kids just put chopped ham and a little cheese on theirs. They were fabulous with salsa on top. We served it with whole wheat toast and turkey bacon on the side. It was a hit with everyone!

World's Lightest Whole Wheat Waffles and Pancakes

This recipe is fast and easy--no sifting, folding, or creaming. Just dump and stir!

Dump in a bowl:
1 cup whole wheat flour
5 teaspoons Rumford or Ener-G baking powder (only 2 tsp. if using other brand)
1/3 cup powdered milk
1 T. molasses (optional)
Stir to mix.

Dump in:
2 eggs
small amount of light olive oil (or other cooking oil can be used)
1 1/3 c. cold water

Stir to mix. Adjust water or flour to get proper consistency for batter. If the batter is too thick, you'll have the world's heaviest whole wheat waffles and pancakes. The molasses gives the waffles a golden brown color and a nice flavor.

Fettuccine Alfredo (love this recipe!)

Alfredo Sauce:
1/2 cup butter
1 (3-ounce) package cream cheese
1 pint heavy cream
1 tsp. garlic powder
1/2 cup grated Parmesan cheese
salt and ground black pepper

1 pound uncooked fettucine(or whatever noodles you like; my kids like bowtie)

1. Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thickening (for example if you're serving it as a dipping sauce without pasta), you may sprinkle in flour, 1 tsp. at a time.) Cook and stir for desired consistency.

2. Cook the fettuccine according to package directions; drain.

3. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.

4. Toss the sauce and the pasta in a large bowl and serve immediately.

Serve with a tossed green salad and hot French bread.

For Chicken Alfredo, stir-fry bite size chunks of chicken in 1 Tbsp. olive oil until cooked and add to the sauce.

For a seafood lover (Ian), toss the sauce with cooked medium shrimp.

Strawberry Spring Salad/Poppy Seed Dressing

Strawberry Spring Salad
1 pkg. spring salad mix
1 pkg. baby spinach
1-2 pt. strawberries, sliced

Toasted Pecans
1/2 c. butter
1 c. sugar
1 c. chopped pecans

Melt butter. Add sugar and nuts; mix well. Spread on a cookie sheet and bake at 350degrees for 1 minutes unil lightly toasted. Mix spring salad and spinach in large bowl. Add strawberries and toss. Serve with poppy seed dressing and toasted pecans.

Poppy Seed Dressing
3/4 c. sugar
1/2 tsp. salt
1/3 c. white vinegar
1 tsp. dry mustard
2 Tbsp. finely chopped red onion

Mix all ingredients in a food processor until well blended.

3 tsp. poppy seeds
1 c. canola oil

Add poppy seeds and blend. Slowly add oil until emulsified. Refrigerate.