AmFav - Boiled Eggs

Ingredients
Eggs - 2
Onions
Capsicum

Method:
Boil 2 eggs and set aside.
Cut onions & capsicum in very small pieces and fry them.
Take a fork and crush the eggs.
Mix the fried onions & capscium.
Add salt & pepper to taste.
Serve.

AmFav - Over Easy Eggs

Ingredients
Onions
Tomatoes
Capsicum
Eggs - 2
Oil
Salt
Pepper

Method
Cut onions, tomatoes, capsicum.
Saute the vegetables a little and keep aside.
Break two eggs on the frying pan (as in sunny side up)
Place sauteed vegetables on top of egg (other than yolk) as if setting up a pizza base.
Add salt & pepper to taste.
After a minute or two, flip the eggs so that vegetables get cooked.
Serve.

AmFav - Yolkless Omlette

Ingredients
Oil
Onions
Tomatoes
Capsicum
Cabbage
Egg whites - 2
Salt
Pepper

Method:
Cut onions, tomatoes, capsicum, cabbage in very small pieces
Saute the vegetables on a pan and keep aside.
Beat 2 egg whites till froth is formed.
Add sauted vegetables in it and mix again.
Add salt & pepper to taste.
Make omlette and serve. 

Gnocchi with Pesto Sauce

For the gnocchi

Mix boiled potato, 1 egg and some cornflour to make a soft dough for gnocchi. Give shape to the dough into small boat shaped bites. Boil the gnocchi in some water with salt and basil leaf. Set aside. 

For the sauce:

Finely grind basil leaves, black pepper corns, cheese, salt, olive oil & a couple of garlic cloves into a thick paste to make pesto sauce. 

For cooking the gnochhi:

Heat oil in a sauce pan, toss the gnocchi with the pesto sauce. Remove from flame. Chop fresh red onions, toss with gnocchi and left over pesto sauce. Garnish with basil leaves and serve. 

Edamame Bruschetta

Cut a 2-inch piece of whole-grain baguette into 3 thin slices; toast slices. In a food processor, blend 3 tbsp shelled edamame, 2 tbsp grated Parmesan, 2 basil leaves, 1 tbsp water, 1/2 tsp sherry vinegar until smooth. Spread over baguette slices; top each with 1 tsp chopped red bell pepper. Season with freshly ground black pepper. Garnish with basil leaves.

The Skinny: 156 calories, 5 g fat (2 g saturated), 19 g carbs, 3 g fiber, 10 g protein

Edamame = green soya pods (immature soyabeans)

No Bake Cherry Yogurt Cheesecakes

Place 1 tbsp cold water, 1/4 tsp vanilla extract in a saucepan; sprinkle on 1 tsp plain gelatin. Let rest until gelatin puffs above liquid, 15 minutes. Melt over medium heat, 3 seconds. In a bowl, whisk 3 tbsp lowfat plain Greek yogurt with 2 tbsp confectioners’ sugar. Combine mixtures. Place a lowfat vanilla wafer on bottom of each of 3 mini muffin cups. Spoon mixture evenly over cookies; top each with 1 dark red cherry. Chill 1 hour.

The Skinny: 148 calories, 2 g fat (1 g saturated), 25 g carbs, 0 g fiber, 7 g protein

Mini Icecream Sandwich

INGREDIENTS

• 1/2 cup light vanilla ice cream (or frozen yogurt), softened at room temperature
• 24 vanilla wafer cookies (1 1/2 inches in diameter)
• 1 oz dark (or bittersweet) chocolate (60 to 70 percent cocoa solids), finely chopped

PREPARATION

1. Line a shallow storage container with waxed paper. Put a small scoop of ice cream (about 2 tsp) on a cookie; top with another cookie. Roll sandwich in chocolate so chips adhere to ice cream. Place in container. Repeat with remaining ingredients until you have 12 mini ice cream sandwiches. Cover container and place in the freezer to set for at least 30 minutes, or freeze for up to 1 week.

THE SKINNY

220 calories for 3 sandwiches, 8 g fat (3 g saturated), 35 g carbs, 1 g fiber, 4 g protein