Recipes
If you have a recipe using Lana's Egg Whites - send it to the Egg Lady and we'll feature it on the site.
Aldo’s Light Style Frittata
Ingredients:
1/2 cup of my daughters egg whites...
or else!
1 1/2 cups low fat cottage cheese
1/2 cup feta cheese
3 tbsp. freshly grated romano cheese (optional)
1/8 tsp. black pepper (another
Italian black pepper lover)
6 zucchinis (about 1 1/2
lbs) shredded
1 tbsp. oil
Combine egg whites, cottage cheese, romano and pepper in a
bowl. Blend well. Stir in zucchini. (best
zucchini is from cousin Guido's garden) Spread oil in 12 inch by 7 inch or 9 inch square baking panFill casserole dish with mixture and bake at 350 45 –
50 min.Cut into squares
55 calories per serving
Lana's Dad - A.K.A. "The Legend"
The Jay Cutler Morning Shake
2 cups of Lana's egg whites into the blender ( regular folks can save half for later)
Add 3/4 cup of Steele Raw Oats
Add Cinnamon. No ice. Blend
The Mark Dugdale Family Shake
2 cups of Lana's Egg White's in blender
Add ice
Add 2 scoops of favorite whey ( chocolate OR strawberry)
Blend.
Great for the kids! If you put it in McDonalds cups, they would NEVER KNOW THE DIFFERENCE!! :)
KIDS NEED PROTEIN TOO!
Carla Salotti Sunday Mimosa for 2!
2 cups of Lana's Egg Whites
1/4 cup of freshly squeezed Oranges
1/2 cup of fresh strawberries
Add ice and Blend
Searles's Blueberry Oatcakes a la Lana's Egg Whites
1/2c Lana's Eggwhites
1/2c dry oats
1/2 apple
2 packets Splenda or Truvia
cinnamon to taste
1/4c blueberries
Sugar Free Pancake Syrup of choice
Blend first 5 ingredients in blender until well blended. Add blueberries and blend an additional 5 seconds (enough to evenly distribute berries through the mixture). Spray nonstick pan with PAM and pour onto pan. Flip pancake when you see the edges are done and the center begins to bubble. Cook other side for another few minutes. Serve warm with sugar free syrup of choice and I Can't Believe It's Not Butter spray
By IFBB PRO JENNIFER SEARLES'S FAVORITE LANA'S EGGWHITES RECIPE!.
ESPOSITO’S SICILIAN EGGS OVER SPINACH AND POLENTA
16-oz of Polenta, cut into 12 slices
Cooking spray
2 cups tomato-basil pasta sauce
6-oz fresh baby spinach
4 6 egg whites
1/2 cup (2oz) shredded Asiago Cheese
Preheat broiler. Arrange polenta slices on a baking sheet coated with cooking spray. Coat tops of polenta with cooking spray. Broil 3 minutes or until thoroughly heated. While polenta heats, bring sauce to a simmer in a large nonstick skillet over medium-high heat. Stir in spinach, cover, and cook for 1 minute or until spinach wilts.
Stir to combine.
Make 4 indentations in top of spinach mixture using the back of a wooden sppon. Pour egg white into each indentation. Heat, simmer 5 minutes or until eggs are desired degree of doneness.
Sprinkle with cheese. Place 3 polenta slices on 4 plates, top each serving with one-fourth of spinach mixture and one egg.
Enjoy!
TACO CORNBREAD PIZZA
1 lb 98% lean ground beef
1/2 packet fajita seasoning
1/2 cup fat-free refried beans
1 cup fat-free shredded cheddar cheese
Crust:
3/4 cup yellow cornmeal
1/2 cup reduced-fat bisquick
1/3 cup splenda
1/2 cup Lana's Egg Whites
1/2 cup 1% milk
1/4 cup water
Preheat oven to 450 degrees. Spray baking sheet generously with non-stick
cooking spray. Combine all crust ingredients, mixing well. Spread
crust mixture on baking sheet, and bake for 20 minutes or until golden
brown. While crust is baking, cook ground beef in skillet until no
longer pink. Add fajita seasoning according to packet directions.
Remove crust from oven. Spread refried beans over crust, top with
ground beef, then cheddar cheese. Reduce oven temperature to 350,
put pizza back in oven for cheese to melt, baking for approximately
10 minutes.
Serves 4:
Calories: 327
Fat: 4g
Saturated Fat: 1g
Cholesterol: 49g
Sodium: 1141mg
Carbohydrates: 35g
Dietary Fiber: 2g
Sugars: 4g
Protein: 36g
Amy Peters
www.amypeters.net