Question:
Breakfast Burrito loaded with protein...

Breakfast Burrito Moisten 1 small flour tortilla with lightly dampened hands and soften it by holding it over a gas flame or brushing it across a medium high electric burner. Spread the center of the tortilla with 1 tablespoon drained and rinsed canned beans mashed to a paste with a little low fat sour cream. Sprinkle it with a tablespoon of Mexican salsa verde and 1/2 cup (not packed) of monteray jack or cheddar cheese. Lightly scramble two or three eggs and spoon them across the center of the tortilla. Roll up the burrito like an egg roll closing off the ends and throw it in the microwave for about 20 seconds, just long enough to melt the ends. You can make these ahead of time and freeze them in zip lock bags.. pop them in the microwave.. You get protein from Beans, Sour Cream, Eggs, Cheese and yes even from the tortilla.. This one breakfast burrito is 35 grams of protein using three eggs. (use egg beaters for low calories) ============================================================ more recipes at http://www.angelfire.com/ok3/vbowen/index.com — Victoria B. (posted on February 29, 2000)

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March 1, 2000
Vicki... I tried this this morning... It was great!! Thank You for yet another maaaavelous recipie :-)
— California J.

July 27, 2000

— Victoria B.

August 6, 2000
Strawnana Refresher This is a great source of calcium and a quick and easy snack or breakfast meal. INGREDIENTS: 1 1/2 cup low-fat plain yogurt, 3/4 cup frozen unsweetened strawberries, 2 small bananas..PREPARATION: 1. Let frozen fruit thaw 5 to 10 minutes. 2. Blend all ingredients well in blender. Serve immediately or spoon into dishes and refrigerate until serving. Serves: 4 NUTRITIONAL INFORMATION: Calories: 122 Fat: 2 grams Protein: 6 grams ******************************************** Raspberry Lemonade Smoothie A refreshing drink that you can make almost calorie-free by using sugar-free lemonade. INGREDIENTS: 2 cup lemonade, (or sugar free as I do) 2 cup ice, 1/2 pint fresh raspberries, PREPARATION: 1. Combine ice and lemonade in blender until ice is crushed. 2. Add raspberries and process until smooth. 3. Pour into glass and garnish with lemon slices if desired. Serves: 2 NUTRITIONAL INFORMATION: Calories: 100, (10 calories if you use sugar free kind) Fat: 0 grams Protein: 1 gram ********************************************** Open Divided RNY 12/8/99 Beginning weight 367 as of today 223!!! I have lost a WHOLE person.. umm please don't look for that person she is gone forever.. Visit my profile page for a link to more recipes..
— Victoria B.

August 30, 2000

— Victoria B.

October 11, 2000
GREAT TURKEY LEFT-OVERS RECIPES: Tex Mex Turkey Casserole- Yield: 4 servings 2 ts Vegetable oil 1 Onion, chopped 1 Garlic clove, minced 2 ts Chili powder 1 ts Cumin 1/2 ts Dried oregano 1/2 ts Salt Substitute Pinch Hot pepper flakes Pinch Pepper 28 oz Can tomatoes, undrained 2 c Corn kernels 1 red or green pepper, chopped 1/4 c Fresh parsley, chopped 40 Low-Fat Tortilla chips - unsalted 2 c Turkey, cooked, cubed 1 1/2 c Monterey jack low-fat cheese, shredded - or 2% cheddar cheese In large skillet, heat oil over medium heat; cook onion and garlic for 3 minutes or until softened. Stir in chili powder, cumin, oregano, salt, hot pepper flakes and pepper; cook for 1 minute. Add tomatoes; crush with potato masher. Bring to boil; reduce heat and simmer for 20-30 minutes or until most of liquid has evaporated, In bowl, combine corn, sweet pepper and parsley. Place one-third of tortilla chips in greased 8-inch square baking dish (2 litre). top with half the turkey, corn mixture and tomato sauce, and 1/2 cup of the cheese. Repeat layers of tortilla chips, turkey, corn mixture, tomato sauce and remaining cheese. Crush remaining tortilla chips; set aside. Bake, uncovered, in 350F(180C) oven for 20 minutes. Uncover and sprinkle with remaining chips. Bake for 10 minutes longer or until heated through. This is so filling I can only eat about 1/4 cup and I'm stuffed and smiling for hours.. ;-) ********************************************************** Microwave Turkey Meatloaf 1 1/2 lb ground turkey 3 ea slices bread, crumbled or low-fat crutons 1 egg, slightly beaten (egg beaters) 1/4 c lemon juice 1/4 c chopped onion 1 t seasoning salt -----------------SAUCE---------------------- 1/3 c ketchup 1 T brown sugar twin 1/2 t dry mustard 1/4 t allspice 1/3 c barbeque sauce 1 ds cloves Use a round microwave dish (round is better, since it will cook more evenly, but you can fake it with a square one). Zap the onion for about a minute on medium high, so it is soft. Dump the rest of the ingredients into the dish and mix together well. Smooth it out and make a hole in the center, for more even cooking and all the fat drains in there. For Sauce: Combine sauce ingredients and smear evenly over the top of the mixture. Cover the dish loosely with plastic wrap or cover, leaving some vent. If you have a probe, cook on high to 165 degrees and let stand 5 minutes to finish cooking (the standing time is important). If you have no probe, it'll be about 15 minutes to get to 165 degrees - depending on the power of your microwave (mine is a high power unit, so judge accordingly). Check with a meat thermometer. Let stand 5 minutes. This is really good and alos good for one person.. will make a great dinner save rest for lunch the next day.. ********************************************************** Turkey, Onion & Tomato Pita Pockets 1 md Red onion, peeled & thinly -sliced into rings 16 Cherry tomatoes, quartered 1 c Turkey, cooked coarsley chopped 2 c Iceburg lettuce thinly slice 1/3 c Shredded fresh basil 1 tb Light brown sugar twin 1/4 c Balsamic vinegar 1 tb Olive oil Salt & pepper to taste 4 - 6 inch diameter pita bread -rounds cut in half In a large bowl, toss together the onion, tomatoes, turkey, lettuce, and basil. Sprinkle with the brown sugar and drizzle with the vinegar and olive oil. Toss well and season with salt and pepper. Cover and let marinate in the refrigerator for at least two hours. To make the sandwich, mound the mixture into the pita pockets and serve at once. Per serving- 170 calories, 5 g fat, 205 mg sodium Visit my profile page for more recipes, links, and LOTS information..
— Victoria B.

May 23, 2002
I like the breakfast burrito, but I switched the flour tortilla with a peice of deli ham or turkey, and up the protein count!
— Vanessa W.

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