Cheesy Eggs

Well, I was going to give you a post on Baked Dijon and Lime Chicken this morning, but well, I had a problem last night that didn't allow me to actually make the Baked Dijon and Lime Chicken...see, I forgot to put the chicken in the fridge when I took it out of the freezer yesterday and well, my cat attacked the bag and drug it out into the living room...needless to say, we ate out last night.

So, instead, I present you with an easy, but filling start to breakfast!

Cheesy Eggs

4 egg whites, beaten
1 wedge laughing cow light cheese (any flavor will do, but I used Garlic and Herb)
Cooking Spray

Spray pan with cooking spray, add beaten egg whites, crumble cheese wedge into little pieces and add to eggs. Stir eggs with plastic spatula, breaking up cheese pieces as much as possible. As the eggs cook, the cheese will melt into the eggs and make them nice and cheesy!

I serve alongside some toast and fruit, and it makes for a very low-fat, low-calorie, filling breakfast!

Creamy Lemon Pie

My roommate received a large bag of HUGE lemons right before she went on a mini vacation for the rest of the week, so her parting words to me were: "Feel free to make something with all of those lemons!".

So, i did! I felt like making a dessert, but needed it to be a little lighter in calories and fat, it has not been a great couple of weeks on the scale front...so, I whipped up a couple of these creamy lemon pies, one to eat and enjoy now, one for the freezer and to enjoy later!

Creamy Lemon Pie

11 oz. Fat-Free Sweetened Condensed Milk
2 eggs
1/2 cup fresh lemon juice
1 tbsp. lemon zest
6 low-fat cinnamon graham crackers
2 tbsp. butter

Preheat oven to 350 F. Crush graham crackers into fine crumbs, place into a small bowl. Melt butter and pour over graham cracker crumbs and mix with a fork until completely moistened. Press crumbs into a 9 inch pie pan and refrigerate while preparing filling.

In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; stir until incorporated and pour into prepared crust. Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled.