#janeva eickhoff

NAKED BURRITO CASSEROLE

Recipe by Janeva Eickhoff

Ingredients:

8 oz. lean ground beef (or chicken or turkey)

Taco seasoning, to taste (recipe in files)

1 - 10 oz. can *Rotel mild diced tomatoes & green chiles

4 eggs + 2 egg whites, slightly beaten

Fresh cilantro, chopped (to taste)

Mockamole (recipe in files), optional

Shredded Lettuce

*Pico de Gallo, optional

Cooking spray

Directions:

Preheat oven to 400 degrees.

In a medium frying pan, brown ground beef seasoned with taco seasoning.

Spread ground beef evenly into a 9 x 9 inch baking dish.

Drain Rotel, spread evenly over beef mixture.

Pour beaten eggs over the top, sprinkle with chopped cilantro (to taste.)

Bake 25 minutes or just until center of casserole is set and eggs no longer jiggle. Do not over bake or the eggs will go from tender to tough.

Cut casserole into 4 squares, stack 2 on top of each other on a plate and serve topped with shredded lettuce, cilantro, mockamole and Pico de Gallo.

Refrigerate the remaining 2 squares for another serving.

Servings: Entire recipe = 16 oz. lean protein (8 oz. ground beef + 4 whole eggs + 2 egg whites) + 4 C. veggies (including the tomatoes, lettuce, Pico de Gallo.); ½ recipe = 8 oz. lean protein + 2 C. veggies

Ingredients: (Loaf bread) 

1 IP vanilla pudding mix (dry) 

1 IP plain pancake mix (dry) 

2 tsp. baking powder 

1 tsp. sugar free sweetener, granular 

1/3 C. liquid egg whites 

1 whole egg, slightly beaten 

½ tsp. lemon extract 

2 tsp. olive oil 

1 T. skim milk 

2 drops yellow food coloring, optional 

½ C. shredded zucchini

Directions: 

1. Preheat oven to 350 degrees. 2. Place zucchini in a small bowl, microwave on high 1 minute. Blot zucchini with a paper towel to absorb as much moisture as possible; set aside. 3. In a medium bowl, mix together the dry ingredients (except zucchini). 4. Add liquid ingredients; stir to mix. 5. Fold in shredded zucchini just until blended. 6. Spray a 5 3/8” x 3” x 2 1/8” mini loaf pan with cooking spray; pour batter into pan. 7. Bake 19 - 21 minutes or until an inserted toothpick comes clean. 8. Cool completely and glaze (recipe below). It is important to cool completely or the texture will be spongey, once cooled, it is delicious.

Servings: Entire loaf = 2 unrestricted + 2 oz. lean protein (whole egg) + ½ C. veggies; half of loaf = 1 unrestricted + 1 oz. lean protein + ¼ C. veggies. (Not sure about portions?  Ask one of our coaches for some helpful tips.)

Ingredients: (Glaze)

2 T. Walden Farms marshmallow dip 2 tsp. Walden Farms pancake syrup ½ tsp. lemon juice 

Directions: 

*****Because this recipe calls for 2 oz of skim milk, Coach Shana says to split the recipe and save the other half of it for the following day!

GARLIC ZUCCHINI BAGELS Recipe by Janeva Eickhoff

Ingredients: 1 potato puree mix (dry) 1 crispy cereal mix (dry), crushed 2 tsp. baking powder ½ tsp. garlic powder pinch of salt 1/3 C. liquid egg whites 1/4 C. (2 oz.) skim milk 1 tsp. olive oil ½ C. shredded zucchini Cooking spray

Directions: 1. Preheat oven to 350 degrees. 2. Place shredded zucchini in a small bowl; microwave on high 1 minute. 3. Blot with paper towels to remove excess moisture; set aside. 4. In a medium mixing bowl, stir together the dry ingredients with a whisk. 5. Add wet ingredients (except zucchini) and stir to incorporate, just until mixed; fold in zucchini. 6. Scoop batter into a sprayed regular sized donut pan making 4 bagels. 7. Bake 12-14 minutes or until inserted toothpick comes clean.

Servings: Entire recipe = 2 unrestricted (4 bagels); ½ recipe = 1 unrestricted (2 bagels) TIP: Use the two bagels to make great sandwiches or burgers.