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* Exported from MasterCook *
Ziploc Omelet
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 9-08 Aug 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
Cheese
Ham
Onion
Green pepper
Tomato
Hash browns
Salsa
(This works great !!! Good for when all your family is together. The best
part is that no one has to wait for their special omelet !!!)
Have guests write their name on a quart-size Ziploc freezer bag with
permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to
combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green
pepper, tomato, hash browns, salsa, etc. Each guest adds prepared
ingredients of choice to their bag and shake. Make sure to get the air out
of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You can
usually cook 6-8 omelets in a large pot. For more, make another pot of
boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone
to be amazed.
Nice to serve with fresh fruit and coffee cake; everyone gets involved in
the process and a great conversation piece. Imagine having these ready the
night before, and putting the bag in boiling water while you get ready. And
in 13 minutes, you got a nice omelet for a quick breakfast!!!
I think my kids are going to like this!
I used tomatoes, ham, green onions, cheddar cheese and mushrooms in this
one! MMMMMMMM . MMMMMMM good
Contributed to the FareShare Gazette by Bobbie; 5 August 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 148 Calories; 10g Fat (62.6% calories from
fat); 13g Protein; 1g Carbohydrate; 0g Dietary Fiber; 424mg Cholesterol; 140mg
Sodium. Exchanges: 1 1/2 Lean Meat; 1 Fat.
* Exported from MasterCook *
Zucchini Oven Chips
Recipe By :Cooking Light
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-08 Aug 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup dry breadcrumbs
1/4 cup grated fresh Parmesan cheese
1/3 tsp seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups zucchini slices -- (1/4-inch thick)
[about 2 small]
Cooking spray
Preheat oven to 425F.
Combine first 5 ingredients in a medium bowl, stirring with a whisk.
Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge
in breadcrumb mixture. Place coated slices on an ovenproof wire rack
coated with cooking spray on a baking sheet.
Bake at 425F. for 30 minutes or until browned and crisp.
Serve immediately.
Yield : 4 servings (serving size about 3/4 cup)
Contributed to the FareShare Gazette by Art; 21 August 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 71 Calories; 2g Fat (24.4% calories from
fat); 5g Protein; 9g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 270mg
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat;
0 Other Carbohydrates.
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