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The Watercooler
Sharon-LDM Love the recipe
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<blockquote data-quote="Fran" data-source="post: 553489" data-attributes="member: 3"><p>TeDo this is a copy and paste from an older thread. </p><p></p><p>"I'm a big cook ahead person and do several protein servings and vegetables over the weekend and freeze for the week. I also make egg white omelets in muffin tins on Sunday afternoons (an equivalent of one egg per cupcake cup) with roasted veggies (I roast a big batch on Sunday mornings and use all week) and about 1/2 a teaspoon of grated parm cheese (pour egg white mixture almost to the top of a muffin tin cup sprayed with cooking spray, add chopped roasted veggies and a tad of parm cheese and bake at 350 for 10-12 mins - that way they are firm on the sides but still a tad soft in the center since you need to micro them before eating - store in a plastic storage container lined with wax paper). I make between 6 and 8 a week. In the morning I just take two out of the fridge, cut them up and micro for a minute. That with a slice of whole grain toast or Ezekiel bread with no marg or butter but sugar free jelly is my breakfast 3-4 times a week!"</p></blockquote><p></p>
[QUOTE="Fran, post: 553489, member: 3"] TeDo this is a copy and paste from an older thread. "I'm a big cook ahead person and do several protein servings and vegetables over the weekend and freeze for the week. I also make egg white omelets in muffin tins on Sunday afternoons (an equivalent of one egg per cupcake cup) with roasted veggies (I roast a big batch on Sunday mornings and use all week) and about 1/2 a teaspoon of grated parm cheese (pour egg white mixture almost to the top of a muffin tin cup sprayed with cooking spray, add chopped roasted veggies and a tad of parm cheese and bake at 350 for 10-12 mins - that way they are firm on the sides but still a tad soft in the center since you need to micro them before eating - store in a plastic storage container lined with wax paper). I make between 6 and 8 a week. In the morning I just take two out of the fridge, cut them up and micro for a minute. That with a slice of whole grain toast or Ezekiel bread with no marg or butter but sugar free jelly is my breakfast 3-4 times a week!" [/QUOTE]
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Sharon-LDM Love the recipe
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