Garlic Basil Egg White Pockets: What's For Lunch

This was actually brunch on Saturday, but they taste so good any time of the day is a good time to enjoy them!

Eli recently discovered Toufayan Smart Pockets at the store, and they've quickly become a favorite around here. At 80 calories a pocket they contain the same calories as one slice of bread, making healthy sandwich building so much simpler. There are so many filling options with these, from simple tomato and mozzarella to grilled chicken and asparagus (my favorite!) The eggs we made for these brunch-style pockets have a flavor resembling the garlic cheese curds we love so much...without all the calories.

Garlic Basil Egg White Pockets
177 calories per pocket, if ingredients are divided evenly in 4

Ingredients:
4 Smart Pockets
10 egg whites
2 cloves of garlic (For garlic lovers! You may want to reduce garlic to 1 clove!)
1 tsp. salt, or to taste
2 tsp. basil, or to taste
1/2 cup shredded part-skim mozzarella
1 diced tomato

Beat 10 egg whites, mixing in salt and basil well. Crush your garlic clove(s) in a press or finely dice and mix into eggs well. Coat a skillet with non-stick cooking spray and "scramble" eggs. Once cooked remove from heat and sprinkle 1/2 cup of mozzarella cheese over eggs. Assemble as you wish with tomatos. Spinach and onions would be delicious added to the eggs as well.

Layered Italian Crescent Ring: What's For Lunch

My boys are always hungry, it seems. The rate that we burn through food is terrifying, and I can't even imagine what it'll be like when they get into high school. I hear "What's for supper?" more times than I can count during the day. Thinking of filling and nutritional meals to make multiple times a week, without being repetitive, is something I struggle with most the time. So when I see a recipe that looks semi-easy I have to try it.

Aidan saw this recipe for a Layered Italian Crescent Ring on the Mr. Food segment of the noon news. I'm a sucker for anything Italian, so while Eli took the big boys mushroom hunting yesterday morning I made this. While far from nutritious, it was a huge success!

 Start by placing the crescent roll triangles in a ring on a greased pan, then layer peppers, meat, and cheese. Next time I want to try salami, pastrami and ham from the deli. When I asked dear husband to grab "whatever's cheap" from the store he did exactly as I asked. :)

 Layers of goodness

 Eli said it looked like a clogged artery waiting to happen. I say it looks like a mouth-watering ring of deliciousness.

I added up the calories per ingredient, and came to 315 calories a slice, if cut between the gaps in the breading. Needless to say I had a simple supper of carrots after this.

Italian Crescent Ring

2 (8 oz.) cans refrigerated crescent rolls
1 cup sliced roasted red bell peppers (drained)
8 slices provolone cheese (halved)
16 slices salami
10 slices ham
1/2 cup banana pepper rings (drained)
1/4 cup Italian dressing

Instructions
Preheat oven to 350° F. Grease a large baking sheet. 

Unroll crescent rolls, and place wide end of triangles in a ring in center of pan, overlapping dough as necessary. 

On the widest part of dough layer bell peppers, half the salami, half the cheese, half the ham, and banana peppers. Drizzle with half the Italian dressing. Layer with remaining meats and cheese, drizzling with remaining dressing. Bring narrow ends of dough over meat, tucking ends under. Sprinkle Italian seasoning over ring (optional).

Bake 25-30 minutes or until dough is golden brown. Let cool 5 minutes before slicing and serving.

Ooo it's so good!

Sorry, I couldn't help myself....