Morning Waffle Dip,Salad,and Flower Moon ~ May 5,2012

Yesterday was a great day.  Made a wonderful breakfast, which I took pictures and am going to include the recipe too.  Went and chatted with the ladies at scrapbooking.  Hurting to much to sit there and work on anything, and the moon was spectacular, called the "Flower Moon" or the "Milk Moon".  Took pictures of that too. 

 

I made the best breakfast yesterday.  I very seldom eat breakfast, but because I need to eat something with my medication, I decided to jump right in.  I made a recipe I saw on the Food Channel's Hungry Girl.  It was amazing, and so low on calories.  I then made a great salad for late lunch/early supper.  Either I was hungry yesterday or something, because it was all so good.  Then I had Cheez-It's.... They were good too.  ha ha.

 

                                                             BACON FRYING

                                                                   EGGS

                                                          COMPLETED

                                                                     WITH THE SYRUP

                                                             WAFFLES IN THE TOASTER

Here is the amazing under 300 calories breakfast waffle recipe

Morning Waffle Dip

• 1 slice center-cut bacon or turkey bacon
• 1/2 cup fat-free liquid egg substitute
• 2 frozen low-fat waffles
• 1 slice fat-free American cheese
• 1/4 cup sugar-free pancake syrup

Bring a large skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Set aside.

To make the egg patty, spray a microwave-safe bowl with nonstick spray. Add egg substitute and microwave for 1 minute. Gently stir, and then microwave for 1 additional minute. Set aside.
Toast the waffles, and then place them side-by-side on a plate. Immediately top one waffle with cheese.
Transfer the egg patty from the bowl onto the cheese-topped waffle.
Break the bacon in half and place over the egg patty. Finish it off with the other waffle.
Cut your sandwich in half and serve with syrup for dipping. Dig in, you!
PER SERVING (entire recipe): 299 calories, 5g fat, 1,075mg sodium, 43.5g carbs, 3g fiber, 5g sugars, 23.5g protein

                                                                 SALAD

Yes, I know.... It's in a Christmas bowl.  I really don't care.  They all hold the same thing.  Food.  ha ha..  It was really a good salad.,which included romaine lettuce, onions, cheese, kalamata olives, chicken, a slice of bacon (that I had cooked at breakfast), and cucumbers. 

MAY 5, 2012

                                OUTSIDE MY HOME MAY 5,2012 LARGEST BRIGHTEST MOON

                                              ANOTHER SHOT ABOVE THE TREES

Well, until next time...................

Breakfast Bacon Cups Recipe

I saw this on facebook and it looked so good.  Thought I would post it to share with everyone and so I wouldn't lose it..  ha ha

Breakfast Bacon Cups

Ingredients:
White or Wheat Bread
Bacon
Shredded Cheddar Cheese
Eggs
Butter
Maple Syrup
Salt & Pepper
(Note quantities not added. This will vary depending on how many you plan to make. It’s safe to estimate about 2-3 per person. )

Pre-heat oven to 400 degrees. While the oven is pre-heating partially cook the bacon for about 3-5 minutes in a large skillet set to medium-high. You want the bacon to be a little cooked but still pliable. Mix maple syrup and butter in a small sauce pan and heat over medium low so butter melts (you can’t mess this up so don’t worry about amounts too much. I usually use ½ a stick of butter and a cup or so of syrup).

Using a cookie cutter, ravioli cutter, or whatever else you may have that can cut a 3 inch diameter circle—cut circles out of the bread slices.
Here comes the good part! Grease/non-stick spray muffin pan and line with bacon so that is circles each mold. Now, brush each side of the bread with the syrup/butter mixture and place in cup so that it rests evenly at the bottom of the mold. You may have to do a little trimming of the bread but it’s ok if it doesn’t fit perfectly either. Crack an egg into each mold, season with salt and pepper and give each cup a sprinkle of cheese (you can also add the cheese on top of bread, beneath the egg).
Place in oven for 7-8 mins. This is for a slightly runny egg. If you’re looking for a solid yoke cook for about 10 mins.

Source:http://www.mancavecuisine.com/