Goat Cheese And Prosciutto Souffle Healthy South Beach Diet Recipes

GOAT CHEESE AND PROSCIUTTO SOUFFLE - HEALTHY, SOUTH BEACH DIET,

Steps:

• Preheat oven to 350°F Coat in 2-qt baking dish with cooking spray.
• In a large bowl, beat the eggs and egg whites until frothy. Stir in remaining ingredients. Pour into prepared baking dish.
• Bake for 45 minutes, or until golden and knife inserted in center comes out clean.

SAUSAGE AND CHEESE BREAKFAST CUPS - SOUTH BEACH DIET

Steps:

• Preheat oven to 350°F.
• Coat a 6 cup non-stick muffin pan with cooking spray or line with paper baking cups.
• In a medium non-stick skillet, cook the sausage, peppers, and onions for 5 minutes, or until sausage is no longer pink.
• Spoon mixture and cool slightly.
• Stir in eggs and mushrooms.
• Evenly divide mixture into 6 muffin cups; Sprinkle with cheese.
• Bake for 20 minutes, or until egg is set.

GRILLED PEACHES OVER ARUGULA WITH GOAT CHEESE AND PROSCIUTTO

Steps:

• Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.
• Sauté the prosciutto in a nonstick skillet over medium-high heat for two minutes or until crisp. Set aside to cool to room temperate. Crumble.
• Prepare grill to high heat.
• Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.
• Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.

SMOKED SALMON SOUFFLE - HEALTHY, SOUTH BEACH DIET, LOW-CARB

Steps:

• Preheat oven to 350°F Coat in 2-qt baking dish with cooking spray.
• In a large bowl, beat the eggs and egg whites until frothy. Stir in remaining ingredients. Pour into prepared baking dish.
• Bake for 45 minutes, or until golden and knife inserted in center comes out clean.

SOUTH BEACH OATMEAL PANCAKE

Steps:

• In a blender or a food processor, blend together all ingredients until smooth.
• Spray a medium sized skillet with cooking spray and set heat to medium.
• Add the pancake batter to skillet and cook until sides are lightly browned.
• Top with a low sugar syrup, trans free butter and/or a few sprinkles of a sugar substitute and serve with fresh fruit; blueberries or strawberries are allowed and would go nicely.

SMOKED HAM SOUFFLE - - HEALTHY, SOUTH BEACH DIET, LOW-CARB

Steps:

• Preheat oven to 350°F Coat in 2-qt baking dish with cooking spray.
• In a large bowl, beat the eggs and egg whites until frothy. Stir in remaining ingredients. Pour into prepared baking dish.
• Bake for 45 minutes, or until golden and knife inserted in center comes out clean.

ASPARAGUS OMELETS WITH GOAT CHEESE - HEALTHY, SOUTH BEACH DIET,

Steps:

• In medium bow, whisk together the eggs and milk. Stir in scallions, thyme, parsley, pepper and salt.
• Place asparagus and water in large microwaveable bowl. Cover with vented plastic wrap and microwave on high power for 4 minutes, or until crisp-tender. Stop and stire after 2 minutes. Drain, pat dry, and add to egg mixture.
• Heat medium nonstick skillet coated wtih cooking spray over medium heat. Pour one-quarter of egg mixture into skillet, allowing it to cover the bottom of the pan. Cook for 2-3 minutes, or until bottom just begins to set. Sprinkle with 1 tsp of cheese. Add one-quarter of asparagus pieces. Cook for 5 minutes, or until eggs are almost set.
• Using a large spatula, fold the omelet in half. Cook for 3 minutes or until omelet is golden and cheese is melted. Turn onto a plate and keep warm.
• Coat skillet with cooking spray and repeat process with remaining ingredients to make 3 more omelets. Garnish with chives.

BROCCOLI & GOAT CHEESE SOUFFLE

Steps:

• Preheat oven to 375°F Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart soufflé dish) with cooking spray and place them on a baking sheet.
• Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.
• Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.
• eat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or soufflé dish.
• Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a soufflé dish. Serve immediately.