Tag: egg whites

Roasted Strawberry Banana Bread

This banana bread is moist and delicious, made with white whole wheat flour, sweet roasted strawberries and ripe bananas, with just a smidgen of butter, so you can enjoy a slice without the guilt!

I had some bananas that were getting brown and I was really in the mood for banana bread, so I combined the two for a delicious quick bread. You can turn these into muffins if you prefer. In the past I attempted this recipe, but the strawberries released too much liquid which made the bread a little too moist. Roasting the strawberries is the perfect solution, most of the liquid dries out from roasting so you get the flavor of the strawberries in every bite.

Roasted Strawberry Banana Bread
gordon-ramsay-recipe.com
Servings: 16 • Size: 1 slice • Old Points: 2 pts • Weight Watcher Points+: 2 pt
Calories: 88 • Fat: 2 g • Carb: 19 g • Fiber: 2 g • Protein: 2 g • Sugar: 10 g
Sodium: 111 mg • Cholest: 4 mg

Ingredients:

1-1/4 cups strawberries, diced
3 ripe medium bananas, mashed
2 tbsp unsweetened apple sauce
1 1/4 cups white whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/2 cup light brown sugar (not packed)
2 large egg whites
1 tsp vanilla extract
baking spray

Directions:

Preheat oven to 350°F. Lightly spray a loaf pan with baking spray. Place the strawberries on a baking sheet and roast for 25 minutes, remove and set aside.

In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture and blend at low speed until combined, do not over mix. Fold in strawberries and pour batter into the prepared loaf pans; bake in the center rack for about 50 minutes, or until a toothpick inserted in the center comes out clean.

Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

Breakfast Egg White Spinach Enchilada Omelets

Enchiladas are one of my favorite all time favorite Mexican comfort foods. But enchiladas for breakfast you might ask? Well I say yes, why not! These are low-carb, gluten-free and grain-free by using egg whites as my “tortilla” – they turned out awesome! You can also have them for dinner – perfect for Meatless Mondays!

These are basically glorified egg white omelets, stuffed with sauteed
spinach and topped with enchilada sauce, avocado and cheese. Prep them
ahead and bake when ready to serve, make them as hot or mild as you
want. I used Frontera green chile enchilada sauce to speed this up, but I
also think this would be awesome with homemade red enchilada sauce^[1]. If you follow a Paleo diet, simply leave the cheese off.

Breakfast Egg White Spinach Enchilada Omelets
gordon-ramsay-recipe.com
Servings: 6 • Size: 1 enchilada • Old Points: 5 pts • Points+: 6 pts
Calories: 239 • Fat: 12 g • Carb: 10 g • Fiber: 4 g • Protein: 24 g • Sugar: 1 g
Sodium: 523 mg • Cholesterol: 15 g

Ingredients:

3 cups egg whites or egg whites from 18 large eggs
2 tablespoons water
salt and pepper, to taste
cooking spray
1 tsp olive oil
1/2 cup scallions, chopped, plus more for garnish
1 medium ripe tomatoes, diced
2 tbsp cilantro, chopped
10 oz packages frozen spinach
4.5 oz can chopped green chiles
kosher salt and fresh ground pepper
1 1/2 cups grated reduced fat Colby-Jack cheese (Sargento)
1 cup green enchilada sauce
1 medium avocado, diced

Directions:

Pour 1/3 cup enchiladas sauce on the bottom of a 9 x 12 inch baking dish. Preheat the oven to 350°F.

In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper. Lightly coat a large nonstick skillet with cooking spray and heat the skillet over medium heat. Add 1/4 of the egg whites (about 1/2 cup), swirling to evenly cover the bottom of the pan. Cook until set, about 2 minutes. Flip and cook the other side until set, about 1 more minute. Set aside on a dish and repeat with the remaining eggs until all your egg “tortillas” are cooked and set aside. Should make 6.

Heat oil in a medium non-stick skillet over medium heat. Add scallions;
cook for 2 to 3 minutes until fragrant, but not brown. Add tomato and
cilantro, season with salt to taste and cook 1 more minute, until soft.
Stir in spinach and green chile, and cook for about 5 more minutes,
adjust salt and pepper to taste. Remove from the heat, and mix in 1/2
cup of the Colby-Jack cheese; mix well.

Divide spinach between egg white “tortillas”, about 1/3 cup each and roll, place each seam side down in baking dish. Top with remaining enchilada sauce and remaining cheese, cover with foil and bake until hot and the cheese is melted, about 20 to 25 minutes.

Serve topped with diced avocado and scallions.

References

^{^} homemade red enchilada sauce (www.gordon-ramsay-recipe.com)

Sausage, Egg, and Biscuit Sandwich

by Pam on October 21, 2013

My kids have just recently begun to enjoy eating eggs. My son LOVES soft boiled eggs and my daughter likes egg whites – it’s the small victories in life! These breakfast sandwiches are super easy to make and taste great. You can add any kind of cheese to your sandwich but none of us where in the mood when I made these sandwiches. I baked the biscuits, cooked up some turkey sausage patties, then steamed eggs in poaching cups. My kids really loved theirs – my son with his gooey yolk and my daughter with her egg white. My husband and I both opted for gooey yolks and they were delicious! I love how quick and easy these were to make – perfect for a weekday meal.

Preheat the oven to 350. Place the biscuits onto a baking sheet and bake, per instructions.

Heat a skillet over medium heat. Add the turkey sausage patties to the pan. Cook, until golden brown on one side then flip. Continue to cook until golden brown.

Boil some water in a small saucepan over medium high heat. Add a few poaching cups to the liquid and spray the cups with cooking spray. Crack an egg into each cup, making sure not to break the yolk. Cover with a lid and cook for 3-4 minutes, or until the egg white is solid but the yolk is still soft. Remove the poaching cups from the pan of water.

Slice the biscuits in half. Layer the bottom half of the biscuit with sausage followed by egg then season egg with Sea salt and freshly cracked pepper, to taste. Butter the top half of the biscuit the place on top of the egg. Serve immediately. Enjoy.

Print^[1]

Save^[2]

Sausage, Egg, and Biscuit Sandwich

Yield: 4

Total Time: 15 min.

Ingredients:

5 biscuits, cooked per instructions
5 turkey breakfast sausage patties
5 eggs
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 350. Place the biscuits onto a baking sheet and bake, per instructions.

Heat a skillet over medium heat. Add the turkey sausage patties to the pan. Cook, until golden brown on one side then flip. Continue to cook until golden brown.

Boil some water in a small saucepan over medium high heat. Add a few poaching cups to the liquid and spray the cups with cooking spray. Crack an egg into each cup, making sure not to break the yolk. Cover with a lid and cook for 3-4 minutes, or until the egg white is solid but the yolk is still soft. Remove the poaching cups from the pan of water.

Slice the biscuits in half. Layer the bottom half of the biscuit with sausage followed by egg then season egg with Sea salt and freshly cracked pepper, to taste. Butter the top half of the biscuit the place on top of the egg. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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