RECIPE OF THE DAY! BREAKFAST SANDWICH SALMON & EGGS

Diabetes appropriate, Low calorie, Low cholesterol, Heart healthy, Healthy weight,High potassium,High protein.

This recipe is a great source of protein and potassium.
I can also order this breakfast sandwich when am out with friends or family in a restaurant, it's a favorite of mine to make at home.
Smoked salmon and egg whites on a toasted whole-wheat English muffin is the perfect power breakfast. For a more substantial meal, pair it with a piece of fruit or a glass of 100% juice. Weight Watchers English muffins are smaller than regular muffins which makes the sandwich...

Makes 1 sandwich

Active Time: 15 minutes

Total Time: 15 minutes


Ingredients

1/2 teaspoon extra-virgin olive oil

1 tablespoon finely chopped red onion

2 large egg whites, beaten

Pinch of salt

1/2 teaspoon capers, rinsed and chopped (optional)

1 ounce smoked salmon

1 slice tomato

1 whole-wheat English muffin, split and toasted


Preparation

1.Heat oil in a small nonstick skillet over medium heat. Add onion and cook,
stirring, until it begins to soften, about 1 minute. Add egg whites, salt and
capers (if using) and cook, stirring constantly, until whites are set, about
30 seconds.

2.To make the sandwich, layer the egg whites, smoked salmon and tomato on
English muffin.

214 calories per serving, 19 g protein; 221 mg potassium

RECIPE OF THE DAY! ROAST TURKEY WITH ROSEMARY

This Turkey dish is great as a main dish along with some sides, or even as a sandwich. How ever you eat it am sure you will love the taste of this "ROAST TURKEY WITH ROSEMARY"

Makes 12 servings

Prep Time: 20 min

Cook Time: 2 hr 15 min

Ingredients

1 (about 6 1/2-pound ) turkey breast, fresh or frozen (thawed)

1 1/2 teaspoon(s) dried rosemary leaves, crushed

1 teaspoon(s) salt

3/4 teaspoon(s) coarsely ground black pepper

1 cup(s) chicken broth

Rosemary sprigs, for garnish

Pareparation

1.Preheat oven to 350 degrees F.

2.Rinse turkey breast with cold running water and drain well. In cup, combine rosemary, salt, and pepper. With hands, rub rosemary mixture all over turkey breast.

3.Place turkey breast in 13- by 9-inch roasting pan. Cover pan loosely with foil. Roast turkey breast 1 1/2 hours.

4.Remove foil. Roast turkey breast 45 to 60 minutes longer, occasionally brushing breast with pan drippings. Start checking turkey breast for doneness during last 30 minutes of cooking. Turkey breast is done when thermometer inserted into breast (being careful that pointed end of thermometer does not touch bone) reaches 170 degrees F.

5.When turkey breast is done, transfer to warm, large platter. Let stand 10 minutes.

6. Meanwhile, pour chicken broth into drippings in hot roasting pan, stirring to loosen brown bits from bottom of pan. Strain pan-juice mixture into small saucepan, let stand 1 minute. Skim fat and discard. Reheat and serve pan-juice mixture with turkey. Remove skin from turkey before eating if you like. Garnish with rosemary sprigs.

Calories 200