Page 42 - C:\Users\james\Documents\Flip PDF Professional\How To Lose Weight Without Starving Yourself\

http://getpaidtotrain.co.ukttp://getpaidtotrain.co.uk
h

1 tablespoon plain dry breadcrumbs
8 ounces small all-purpose potatoes, peeled and very thinly sliced

2 teaspoons olive oil
1 pound asparagus, trimmed
1/2 teaspoon salt, divided

3/4 cup shredded reduced-fat sharp cheddar cheese
3 scallions, sliced

1 can (12 ounces) evaporated fat-free milk
2 large eggs

2 large egg whites
2 teaspoons butter, melted

1 teaspoon dry mustard
1/4 teaspoon freshly ground pepper

1. Heat oven to 400°F. Coat a 9-inch pie plate with vegetable cooking spray and
sprinkle with breadcrumbs. Beginning in center, arrange potato slices in slightly

overlapping circles up to rim. Lightly brush with olive oil and press down gently.
Bake 10 minutes.

2. Set 8 to 12 asparagus spears aside. Cut remaining spears into 1-inch pieces.

3. Sprinkle crust with 1/4 teaspoon salt and 1/4 cup cheddar. Cover with asparagus
pieces, then sprinkle with scallions and another 1/4 cup cheese. Arrange whole
asparagus spears on top.

4. Beat evaporated milk, eggs, egg whites, butter, mustard, pepper, and remaining

1/4 teaspoon salt in a medium bowl. Pour into pie plate and sprinkle with remaining
cheddar. Bake until a knife inserted in center comes out clean, about 35 minutes.

5. Divide into 6 slices. One serving equals 1 slice.

Quick French Toast

Quick French Toast

Page 41