Wednesday, November 3, 2010

Healthy Brunch for Two

This is one of my faves!  In fact....I made it for lunch today and kept the 'two' part for tomorrow's lunch - yummm!

My version is gluten free but you can substitue whole wheat flour (you are only using a tablespoon) instead of my corn meal suggestion.  The corn meal adds to the Southwest flavor!

6 egg whites
1 cup Skim Milk
1 TBS yellow corn meal
1/4 cup of Kroger Frozen Southwest Blend Vegetables
5 slices smoked turkey (deli style)
5 Mission brand 'Extra Thin Corn Tortillas' (less calories than regular)
1 ounce shredded 2% milk fat mild cheddar cheese

-  Pre-heat oven to 350 degrees
-  Spray an 8x8 glass baking dish with cooking spray
-  Heat 1/4 cup of the Southwest Blend veggies in a microwave safe bowl with a lid for 5 minutes. 
-  Heat tortillas in microwave for 20 seconds to make soft.
-  Add a slice of turkey and small spoonfull of Southwest veggies to each tortilla.  Roll up and place seam side down in baking dish
-  Mix milk, egg whites and corn meal with wire whisk until well combined (I add a dash of sea salt for flavor)
-  Pour egg mixture over tortillas in dish.  Cover with foil and bake for 25 minutes
-  Remove foil and bake 10 more minutes.
-  Sprinkile with cheese and bake remaining 5 minutes (or until cheese is melted...I also like to turn on the broiler to make the top crispy)
Nutrition Facts (for half the dish - 2.5 enchiladas):


I like to serve mine with a side of my favorite veggies with some salsa on top!  Today it was broccoli, sugar snap peas and carrots - yummm!!


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