 |
 |
 |
 |
|||||||||
| About Us | Contact Us |  |
 |
 |
|||||||||
 |
||||||||||||
|
||||||||||||
| Search Entire Site |
Download our Weekly News Flyer by clicking on each of the pages below. Be patient, these files may take a few seconds to view.
Click for page 1 Click for page 3
|
Meal IdeasCITRUS SALAD WITH SHRIMP - Metabolism SeriesRead Recipe » OATMEAL RAISIN SQUARES - Metabolism Series Read Recipe » ASIAN HUMMUS & GRILLED VEGETABLE SANDWICH- Healthier Skin Series Read Recipe » PASTA WITH TUNA AND OLIVE VINAIGRETTE - Healthy Skin Series Read Recipe » PAN-SEARED SCALLOPS WITH WALNUTS - Healthy Skin Series Read Recipe » HALIBUT WITH HERBS AND CAPER PESTO Read Recipe » ROASTED ASPARAGUS WITH PINE NUTS Read Recipe » |
 |
.jpg)
Anissa's RecipesHEALTHY HEART, LOW SODIUM BREAKFAST
Serves: 2 INGREDIENTS: 1 Tbsp Olive Oil 1/4 Cup Onion, Finely Chopped 1/4 Cup Red Bell Peppers, Finely Chopped 1/2 Cup Frozen Hash Brown Potatoes 3/4 Cups Egg White Substitute Ground Black Pepper DIRECTIONS: 1. Sauté onion and pepper in oil in large skillet over medium heat. 2. Add hash browns and allow to cook until potatoes are softened and beginning to brown, stirring occasionally. 3. Pour egg whites over vegetables and continue to cook until eggs are set, about 5 minutes, stirring occasionally. 4. Season with freshly ground black pepper. « Back to Recipes & Headlines |