I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Monday, January 4, 2016

Breakfast Pizza

1/4 cup canned tomato or pizza sauce
Salt, pepper, and basil, oregano, or red pepper flakes (optional)
½ cup Egg Beaters
2 Tbsp. chopped green pepper
2 Tbsp. chopped mushrooms
½ cup shredded fat-free mozzarella cheese

Mix tomato sauce with seasonings. Coat a small skillet with cooking spray, then heat on low. Add Egg Beaters, cover and cook until the egg is mostly set. Carefully flip the egg and cook for another minute. While it cooks, microwave vegetables for 30 seconds. Uncover skillet and spread the tomato sauce over the egg. Sprinkle the cheese over the sauce and then top with vegetables. Cover and cook for another 2 minutes, or until cheese is melted. 1 serving, 2 W.W. points.
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