This breakfast is super easy, and it’s corn flavor is a great alternative to oatmeal. You make it the night before so it cooks while you’re asleep. You and your family will wake to a great meal to start the day. Corn has essential fiber, and also has several important nutrients, including vitamin B1, folate, and manganese.

Ingredients:
3 1/2 cups boiling water
3/4 teaspoon salt
1 cup cornmeal
1/2 teaspoon olive oil (optional)
cooking spray

Coat inside of cooker lightly with cooking spray
Turn it on to HIGH
Pour in water

Measure in salt and cornmeal, mixing well.
Cover and cook for 1 hour on HIGH.
Remove lid, stir thoroughly and set heat down to LOW.
Cook for 6-9 hours on LOW until tender
Polenta will be very thick, so adjust liquid if a thinner consistency is desired

Nutrition Information:
Recipe makes 4 servings
Calories 110
Calories from Fat 9      (8%)
Protein 2.5g               4%
Sodium 450mg     18%
Potassium 87mg       2%
Cholesterol 0mg       0%

Amount Per Serving %DV
Total Fat 1.1g           1%
Saturated Fat 0.2g     0%
Monounsaturated Fat 0.3g
Polyunsaturated Fat   0.5g
Trans Fat 0.0g
Total Carbohydrate 23.4g     7%
Dietary Fiber 2.2g             8%
Sugars 0.2g

These are excellent if eaten cold. You can make them the night and take to work the next morning. I make these for Joe once every two weeks. They are such a nice treat from the everyday plain egg whites!

Shopping List:

• 5 Whole Wheat Flour Tortillas (I wouldn’t recommend the low-carb type, they taste like glue)
• 11 Egg whites or Egg Beaters
• Morningstar Farms Veggie Sausage Patties (use only 1 patty)
• Butter

*French’s GourMayo Chipolte Chili (found on the aisle with the mayo and mustard).

There is no cheese in these burritos, guaranteed you won’t miss it!

French’s GourMayo: The fat and sodium count is slightly high, not to worry, a very small amount is used for the recipe. I highly recommend giving it a try, it adds so much flavor. Update: I think that the Chipolte Chili has been discontinued. I have been using the Horseradish flavor, it tastes pretty good too. The reason for using a dressing/mayo type spread, is because it’s prevents soggy burritos, especially, if making them the night before. You could always take some salsa with you to work & dip them.

Recipe is for 5-6 burritos:

Microwave 1 sausage patty for 43 seconds, chop it up & add it to the eggs.
Slightly grease skillet w/olive oil or butter. Using a paper towel, wipe out the excess.
Cook 9-11 eggs whites (along w/the sausage patty) until done.
Cook the tortillas. Butter only one side of the tortillas. One by one place butter side down in the hot skillet,
Cook on first side for 10 seconds, flip it over & cook for 1 minute, flip again & cook for 1-2 minutes.

After cooking all tortillas, it’s time to assemble. With the more greasier side up, spread on a very thin layer of the Chipolte, add egg whites (pack it full). Roll up all the burritos and eat ‘em up.

If you prefer, in place of sausage patty, you can use turkey bacon (diced up). You will need to cook the diced turkey bacon first, before adding the eggs. When cooking turkey bacon, you must cook it in some kind of oil. I use a micro drop of olive oil. Otherwise it will taste dry cardboard.

*Lately I haven’t been able to fine the Chipotle Mayo. I now us Hot & Spicy Miracle Whip. You can also mix a little Tabasco with mayonnaise (or diet may). Remember, you only need a micro amount on each tortilla, therefore, there won’t be too much added calories if you decide to use any kind of mayo flavor.

This can be cooked in advance, placed in the refrigerator and
then cut a piece every morning to take to work or to the gym.

  INGREDIENTS
  18 egg whites (if you can’t tolerate all whites, go ahead & add 1-2 yolks).
  2 Morningstar Farms Veggie Sausage Patties, micro wave for 1 minute, chop it up.
  1 small can Ortega mild green chiles
  1/4 cup 2% milk cheddar cheese, or you can use fat free cheese, or mozzarella cheese.
  Optional: bell pepper, broccoli, mushrooms, etc.

  Spray 9×13 pan with nonstick spray.

  Mix in a large bowl, all 18 eggs, add cooked sausage, green chiles, & cheese. Pour into baking dish.

  Bake at 350° degrees until the top is brown and the eggs are cooked.
 
  It’s great re-heated!!!! Enjoy!

THIS IS A NICE SWEET TREAT! THEY ACTUALLY TASTE BETTER AFTER BEING REFRIGERATED OVERNIGHT.

INGREDIENTS

• Whole Wheat Pancake mix
• 100% Fruit Preserves/Jam
• Walnuts or Almonds, chopped or slivered
• Optional: Banana, sliced

When choosing a pancake mix, you need to read the label. Look for high fiber. I use a few different kinds; the brand name that requires only water to mix is called ‘Krusteaz Wheat & Honey’ (Albertson’s Grocery Store). If you do your shopping at a health food store, your choices will be greater. Don’t accidentally buy the mix that requires mixing with oil & egg, unless this is what you want.

Here you go..

1. You want to make the pancakes very thin, making them easier to roll up.
2. Mix pancake mix as per directions, just add more water.
3. Allow the pancakes to cool down a bit.

Time to Wrap Spread a small amount of jam, spread the nuts, then roll them up & refrigerate for next day.