Tuesday, November 25, 2008

Using Leftover Vegetables

This weekend I finally had some time to work on the kitchen - and the fridge. I realized I needed to use up some vegetables - so I went to work last night.

Egg White omelete with mushrooms, grape tomatos, and cheese
4 egg whites
3 mushrooms - sliced
5 grape tomatoes - halved
1 tsp butter
1 tsp olive oil
2 T 2% sharp cheddar cheese
cook over mid-high heat the veggies first, then add eggs - cook till done. Enjoy!

Roasted Potatoes and Mushrooms
7 large red potatoes
3/4 mushroom container,
Peel potatoes, cube
Wipe mushrooms and slice (not the stem)
2 T butter, 2 T olive oil - dot around - sheet pan, pepper
425 for 18 minutes, then toss, then cook for another 20. Enjoy!

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