POINTS® Value: 2
Servings: 2
Preparation Time: 5 min
Cooking Time: 5 min
Level of Difficulty: Easy
Course: main meals
Huevos rancheros means eggs ranch-style or eggs country-style in Spanish. The dish traditionally was served at the large mid-morning breakfast, or almuerzo, on rural farms where workers had a much smaller meal at dawn. I make this lighter version with egg whites or Egg Beaters.
Can you just imagine some cowpoke clumping into the cookhouse and asking for his Huevos Rancheros with just whites? Sissy! Then again that guy needs the energy those fatty yokes provide; most of us don’t.
The salsa can be store bought or made ahead and refrigerated. I put mine in a pint-size mason jar and use it for other things.
Some good side for this, considering that it’s a light version, might include black beans (1), a slice of avocado or orange (1), turkey bacon or turkey or vegan sausage (2), and a small baby potato (1).
Ingredients
1/2 cup salsa, the chunkier, the better.
1 tsp chili powder, use it to taste
20 sprays cooking spray, as needed
2 Mission White corn tortillas
6 egg white(s), or 2/3 cup egg substitute
1/4 cup canned jalapeno peppers slices
Instructions
Put the salsa into a small micro-safe bowl and season it with chili powder to taste. Heat the salsa in the microwave.
Spray a non-stick pan with cooking spray. Put the pan over a medium high burner. Brown up the tortillas, about 30 seconds per side. Season with chili powder as they cook, if desired. Remove and keep warm.
Remove the pan from the burner and spray with cooking spray. Return to a medium burner. Add the egg whites and cook until done. Season with chili powder if desire.
Serve one tortilla per plate. Top with egg whites, then with salsa. Top with jalapeno slices if desired.
penne with asparagus and parmesan
My brother David sent this to me:
“I modified this recipe to include the mushrooms and using No Salt tomatoes and Sodium Free bouillon.”
And I made the bullion fat free, sodium broth, and the penne pasta, I made whole wheat penne pasta. Read the rest of this entry »
polenta with roasted pepper and sun dried tomato
I love polenta. It’s kind of like northern Italian grits. Only better. There really is so much you can do with polenta that you probably could have it with just about any meal … and I do.
I like this one because it have all the great flavors of roasted red peppers, sundried tomatoes and garlic without all the butter and cheese that so often is added to polenta. Read the rest of this entry »
turkey minestrone
Italian turkey sausage gives the broth just the right spice. Serve this with polenta with roasted pepper and sun dried tomato and you have a great supper on a cool evening.
I call for Turkey Italian Sausage, but three patties of the Turkey Breakfast Sausage Pattie works well, too. Read the rest of this entry »
veggie tofu scramble
Yesterday, I kind of joked around and posted a really bad for you but delicious breakfast like what I would have have “back in the day.” That is back when I was fat and killing myself with food. Toady, in honor of the end of National Breakfast Month, I will post what is a more typical breakfast for me. Read the rest of this entry »
miguelito
So National Breakfast Month come to an end. I found a lot of stuff about breakfast and health, breakfast from different parts of the world, and different breakfast food. The basic goal of breakfast is to get your motor running before you head out on the highway. You haven’t eaten anything since last night and now you need to get enough fuel to keep you going til noon. Read the rest of this entry »
now that's breakfast!
I love diner fare for breakfast. It’s bad for my heart. It doesn’t really fit into my new Weight Watchers’ lifestyle, but, hey, I still like it. Don’t eat it any more, but I do have a recurring dream …
One of my old favorites from before I realized that I was killing myself with what I was eating was the classic two-egg breakfast at the local diner. Read the rest of this entry »
classic diner breakfast
I like to go out for breakfast once in a while.
It’s fun to sit in the booth and have the server come by an fill my cup with hot coffee and take our drink order. We get to talk (me and my Reason-For-Living, not the server) and relax. The mess is not in my kitchen.
I have had breakfast out in a lot of places, and I am not talking about McDonald’s, Burger King, Chick-Fil-A (chicken for breakfast), or even Dunkin’ Donuts (egg whites on flat bread, no donuts). I mean places that actually resemble a restaurant more than a drive by eatery. Read the rest of this entry »
garden omelet
This is my favorite omelet. It’s an egg white omelet stuffed with, over stuffed with spinach, tomatoes, onion, mushroom, and fat free feta cheese. When all is said and done, it comes to about 2 points. Add in a little grilled polenta, a couple of slices of crispy-cooked turkey “bacon,” and a glass of milk and you have a complete and filling breakfast of seven points. It holds me through lunch. Read the rest of this entry »
Making an omelet is a quick process, usually taking no more than about two minutes. These delicious egg dishes may be made plain for a breakfast or main dish or filled with various fruits for wonderful desserts. Before beginning an omelet, study the recipe carefully since stopping to check details while cooking is not an option. It may take considerable practice to master the art of omelet-cooking but after doing so, the process will become very easy. Read the rest of this entry »
Recent Comments