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Savory Mushroom Crepes

Crepes

2 eggs
1 cup milk
2/3 cup all purpose flour
pinch of salt
1 1/2 tsp vegetable oil

Blend all ingredients in magic bullet, food processor or blender. Spray cooking spray onto a medium saute pan. When pan is hot, add thin layer of crepe mixture & swirl around to coat pan. Cook until bubbly, then flip. Cook on other side until lightly browned. Transfer to paper towel lined platter. Do this until mixture is used up.

In same pan, saute cut up mushrooms & onions with a little olive oil. Season with a dash of salt/pepper & a generous pinch of thyme.

Put this mushroom mixture onto a crepe & sprinkle with fresh parmesan cheese & parsley. You can eat as is, or roll.  

*Very tasty & very low on weight watchers points! Bonus!

Quick & Light Lunch

Tortilla
Lo-fat Plain Greek Yogurt
Black beans
Srirachi sauce
Lettuce
tomatoes
corn
onions
cucumbers
Cilantro
shredded parmesan cheese

Make your salad (ingredients as you desire) on plate.

Spray flat pan with cooking spray. In pan Put your tortilla & fill with beans, onions, corn & cheese. Fold in half & cook each side until lightly browned. Remove from stove top & put on salad, top with srirachi sauce & a dollop of yogurt. Sprinkle chopped cilantro on top. YUM! Filling, quick, healthy & light! Note: You can fill with whatever ingredients you choose.

Roasted Baby Red Potatoes & Asparagus

This is a very quick & easy side dish!

Simply chop the baby red potatoes into bite sized pieces. Pinch off the bottom of the asparagus, then cut into thirds. Chop 1 onion & add to bowl with potatoes & red onion. You can pre-season with dressing & chopped garlic if you like also until ready to cook.

For dressing: Mix olive oil, salt/pepper, rosemary seasoning mix (can find in spice aisle of grocery store, either packet, or TJmaxx has a nice rosemary mixture I like to stock up on & use too.

Toss all ingredients gently, but well, till coated. Pop into 350 degree oven & cook until potatoes & asparagus get lightly browned & softened. ~ Enjoy!

Spanish Salad

 

Ingredients:

Baby Kale spring salad mix

Avocado

cherry tomatoes

black beans

frozen corn

red onion

Cilantro

For dressing:

Cumin, Olive Oil, garlic (through garlic press)

Lime, salt/pepper

Simply put kale in bottom of bowl. then cut the avocado into slices. Cut the Onion into little bits, rinse the black beans, cook the corn, chop the cilantro, cut the cherry tomatoes in half. Then layer these items in sections on top of the lettuce mix & top with the chopped cilantro.

For Dressing: add olive oil, cumin, lime, salt/pepper, garlic (pressed) to taste. ~ Enjoy!!