South Beach Diet Salsa Omelet
1 slice low fat cheese (our choice)
You can use as much or little of the ingredients that you want for the things that have no amounts listed.
Take ham, onion, green peppers, & mushrooms and cook in a frying pan with a little water.
After everything is cooked enough for your tastes put them on a plate.
Take 2 eggs (or egg beaters whichever you prefer) and scramble in a bowl with a little water.
Then spray pan with butter flavored spray and put in eggs. Spread to fit bottom of pan then cover it cooking on low heat.
When eggs seem completely cooked, put cooked veggies on one side of the flattened egg, place half a slice of the cheese on top. Let it melt a little (you can put the cover back on so it will melt faster or just leave it there for a few minutes.)
Then take a little salsa and spread on top of the cheese.
Fold the side of the egg that has nothing on it over top of the veggies and cheese, then put the other half of the slice of cheese on top of the omelet.
Take out of the frying pan and top with a little more salsa.
Avocado and Black Bean Pasta Salad
½ cup extra-virgin olive oil
¼ cup freshly squeezed lime juice
1 tablespoon lime zest
¼ cup chopped fresh cilantro
1 teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon cayenne pepper
Salt and freshly ground black pepper
1 pound bite-size pasta (we used cavatappi)
One 15-ounce can black beans, drained
One 15-ounce can corn kernels, drained
1 jalapeño, seeded and minced
2 avocados, diced
½ cup cilantro leaves
1. Whisk the olive oil with the lime juice, lime zest and cilantro to combine. Season with the garlic powder, cumin, cayenne, salt and pepper. 2. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package’s instructions. Drain and let cool slightly. 3. Toss the cooled pasta with the black beans, corn and jalapeño. Add the dressing and toss well to coat. Finally, add the avocado and cilantro leaves and fold to combine. 4. Serve immediately or store in the refrigerator in an airtight container for up to one day (any longer and the avocado will begin to brown).
Italian Deli Pinwheel Sandwiches
3 tablespoons mayonnaise 3 tablespoons Dijon mustard 3 large flour tortillas 8 ounces sliced Genoa salami 8 ounces sliced pepperoni 8 ounces sliced prosciutto 6 large lacinato kale leaves, stems removed 8 ounces sliced provolone cheese 8 ounces roasted red peppers
1. In a small bowl, mix together the mayonnaise and mustard. Heat a large skillet over medium heat. Lightly toast each tortilla in the skillet until it’s more flexible. 2. Spread 2 tablespoons of the mayonnaise mixture evenly over each tortilla. 3. Evenly layer the salami, pepperoni, prosciutto, kale, cheese and roasted red peppers on each tortilla. 4. Tightly roll each tortilla into a spiral; chill for 15 minutes. 5. Slice the rolls into 2-inch-thick pinwheels. Serve immediately or wrap tightly and refrigerate for up to a day before serving