Princeton Cafe Sandwich

Okay so I when I made this the first thing that came out of my mother's mouth was: "I feel like I'm at a cafe in downtown Princeton". That was when I decided to name this sandwich the Princeton Cafe Sandwich. It is elegant, simple, tasty and of course healthy.

Princeton Cafe Sandwich

4 slices of Arnold select 70 calorie per slice bread
4 slices of low fat mozzarella cheese

spinach (from the bag in the salad aisle) - about 2 handfuls
dash of garlic powder
dash of dried oregano
dash of dried basil
4 slices of beef steak (they're the best!) tomatoes
1 tbsp. of butter

1. spread 1 tbsp. equally distributed among the four slices of bread - each on only 1 side
2. spray your pan with Pam and preheat it for about 1 minute
3. in a convection oven put the 4 slices of tomato on high for about 2-3 minutes
3. lay 2 slices of bread butter side down
4. place 1 slice of cheese on each piece of bread
5. then place 2 slices of tomatoes on each slice of bread
6. sprinkle the tomato with the garlic, oregano and basil
7. then take a handful of the spinach and place that on top of the tomato
8. place the 2nd slice of cheese on top of the spinach and then take the bread (butter side UP) and place that on the cheese.
9. press down hard with your spatula - cook for 3 minutes and then turn over and cook another 3 minutes. Turn the sandwich over again 2-3 times until the bread looks nice and toasty brown.
Serve and Eat Up!!

Spaghetti and Meatballs

Most people (well I think all) like spaghetti and meatballs. It is that classic dinner that your mom makes, but that grandma makes better. :) The warmth and love of meatballs with spaghetti and the love that goes into making it always makes us feel so wonderful and loved inside. I don't think anyone should deprive themselves of eating this classic dinner. I think the whole family- brother, sister, dad, mom, grandma, grandpa should all enjoy this dinner, but only the healthy way. Did you know that meatballs can nearly 500 calories in just a serving? Crazy right? And then if you add in the spaghetti and the sauce you may be topping at over 800 calories total- too much if you ask me. And then if you have a little extra your coming in at about 1200 calories and that is just dinner! I am assuming you ate breakfast, lunch and maybe a snack that day, right?

Here is a better version of this classic dinner- it is tasty and saves the calories.

Lean Mean Turkey Meatballs
1/2 onion chopped
1/4 tsp. of salt (or more if you like)
1 tsp. of coconut oil
1 organic eggs
3/4 cup of oatmeal
1 pound of ground lean turkey
1 8oz. can Red Pack tomato sauce (red pack is the best and purest)
Pasta - whatever kind you like although I like to use Ronzoni Veggie Delight Pasta 

1. beat the egg
2. mush the turkey and then add it to the egg
3. add in the salt, oatmeal, onion and salt and mix
4. in a large skillet add the coconut oil and heat
5. with a spoon or your hand form 2 inch balls and place them on the skillet and cook about 2 minutes until it is coated well - keep repeating until the entire mixture is gone
6. in a crock pot place all the turkey meatballs into the pot and pour the sauce over stir. cook for about 7 hours, turning it to high and then back down throughout the day. If you're going be to out for then 2 hours don't keep on to prevent from burning.
7. before you're ready to serve- boil a pot of water and when it comes to a boil pour Ronzoni Veggie spaghetti and cook for 8 minutes stirring occasionally.
8. once the pasta is done drain in a colander.
9. add some tomato sauce and then add the turkey meatballs.

Serve and enjoy!

By the way you just saved a ton of calories but added a lot of taste!!! :)
 

Veggie Egg Omelet

Okay so this is one recipe I have meaning to post for a while, but I feel that until I have 100% perfected it, I should not post it and expect others to do so as well. Making an omelet without a special omelet pan is really hard and tedious at first but once you have a few trial and error you soon realize that is quite simple.

Veggie Egg Omelet (serves 4)
10 eggs
2 cups of fresh raw spinach
1/2 tomato - chopped
2 tbsp. chopped onions
8 oz. can of mushrooms
olive oil - for cooking
salt - optional
dash of oregano 
4 serving of your favorite fruit

1. preheat a pan with olive oil and then add in the spinach
2. cook for about 1 1/2-2 minutes
3. then add in the canned mushrooms and onions and tomatoes
4. cook for another 1 1/2 -2 minutes
5. reserve in a bowl
6. beat the eggs and add a little more olive oil or Pam Spray to the pan
7. pour in 1/4 of the egg mixture and turn heat up to medium and allow to set until an air bubble starts to form in the eggs.
8. flip the egg over like a pancake (keeping it flat across the pan at all times- cook on second side for about 2 minutes flip again to make sure it is fully cooked
9. repeat for the rest of the egg mixture until you have 4 egg pancakes
10. scoop the cooked vegetable evenly onto each egg flat pancake and then with your hand cover the vegetable with the half the egg
11. sprinkle oregano over each omeelt
12. serve with a your favorite fruit on the side

yummy!!