ABASRESESRS © Recipes Of the Month © RABRRERBARS Spanish Omelette 2 fresh egg whites 1 cup substitute eggs 112 teaspoon Worcestershire sauce 114 cup finely sliced fat free or lowtat Borden's or Kraft Cheese slices Salt Cayenne Chopped parsley for garish Omeletes aren't complicated, and they are fun to make and so easy. You can make this a fritatta by sautéing chopped tomatoes, green peppers, mushrooms or onions and adding them to the top ofthe eggs and baking in a 350 degree oven until the eggs are cooked. This recipe is simple with no baking. Nonstick omelette pans and vegetable spray make it even easier A Spanish omelette is made by adding hot, cooked, sliced potatoes, some chopped tomatoes, chopped green peppers, and minced garlic. Slices of lemon, rubbed avocado and scallions top the Spanish omelette nicely. Cooked shelish can also be added to the plan or cheese omelette. 1. Ina small bow, beat the egg whites unt fothy (or sti for a firmer omelette) Add the substitute eggs, Worcestershire sauce, sat, cayenne and cheese, folding in wel. 2. Pour the egg mixture into a medium-hot, large, non- stick skillet. Lower the heat and cook until partially fm, checking the bottom often witha spatula to see i doesn't bum. Turn omelette over carefully, then remove from heat. 3. Slice into four pieces. Add any toppings. Sprinkle on the parsley. Serves 4 Baked Chicken Thighs 4 medium to large skinless chicken tighs (1-1/2 pounds) 4 (G-ounce) container plain low-fat yogurt 414 cup hot salsa or picante sauce 4 tablespoon curry powder 4 teaspoon ground cumin Place the chicken in a glass dish. In a small bowl, combine the yogurt, salsa, cury powder, and cumin. Pour over the chicken, turing to coat. Cover and refrigerate at least 6 hours ‘or up to 24 hours. Transfer the chicken and sauce to an oven roof dish prepared with nonstick pan spray. Bake, uncovered, at $75 degrees F for 40 to 45 minutes, or untl the chicken is, tender and cooked through. Calories: 188, Fat 8g, Cholesterol: 73 mg, Sodium: 139 img, Catbotydrate: 6, Detary Fiber: Og, Sugars: 4, Protein: 22g, Asparagus and Avocado Wrap 24 asparagus spears 1 ripe avocads, pitted and peoled 1 tablespoon lime juice 1 dlove gario, minced 1% cups cooked long-grain white rice 3 tablespoons plain nonfat yogurt 3 whole wheat torilas, 10 inches in ameter 4118 cup fresh cilantro leaves 2 tablespoons chopped red onion p ‘Steam asparagus uni ust tender, about § minutes, After cooking, rinse the asparagus in cold water and drain, Mash the avocado and mix well with te ime juice and garlic, In another bow, mix the ee and yogurt together. Heat a large frying pan (not one with a nonstick surface) over medium heat. One at a time, hea the tortlas in the hot pan untl softened, about 20 seconds per side. Lay the toflas fat on a clean work surface. Spread the avocado mixture equally among the tris. Top each wth an equal amount ofthe rice mixture, asparagus, cilantro, and onion. Fold in both sides and the bottom of each totila up over the filing; then rol to close. Cut each wrap in hal Makes 6 servings, Each serving: 192 ca 6 gf pron, 5 off 21 of ears end6 go proan, “Reprinted from Barbara Thompson’ free enensleter featuring help information and research material to help patens succeed along weight toss surgery. Subscribe at ‘tp:/senn:barbararhompsonnensletter.com ” Sugar-Free Chocolate Cream Pie Pastry for single-crust 9-inch pie 113 c comstarch 1/4 to 113 ¢ Dutch-process cocoa 10-314 tsp Equal for Recipes (or even 36 pkts Equal? ‘Sweetener or even 1 % c Equal® Spoonful”) 418 tsp salt rcs 3c skip milk eggs 2 egg whites 1 tsp vanilla 8 tbsp thawed frozen light whipped topping ™"* = Roll pastry on lightly floured surface into circle one inch larger than inverted 9-inch pie pan. Ease pastry into pan: tm and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425°F oven until crustis browned, ten to fiteen minutes. Cool on wire rack. Combine cornstarch, cocoa, Equal" and salt in medium saucepan; str in mik. Heat to boiling over medium-high heat, whisking constantly. Bol until thickened, Beat eggs and egg whites in bowl; whisk about 1 cup chocolate mixture into eggs. Whisk egg mixture into chocolate mixture in saucepan. Cook over incredibly low heat, whisking constantly, thirty to sixty seconds. Dislodge from heat; stir in vanilla, Spread hot filing in baked crust; refrigerate until chilled and set, about six hours. Cut into wedges and place on serving plates: garnish yor serung wth dolepof wiped pong, ested Nution (18 sive of pie): 188 calories: 7 protein; 25 g cabs; 7 ft Page7