BMT Omelette (level one, pro/fat)

This isn't so much a recipe as just an easy breakfast idea.  Fry sliced mushrooms, bacon, and halved grape tomatoes.

Stir three eggs (or however many you want) and pour over the fried ingredients. Sprinkle shredded cheese overtop and cover frying pan with a lid. 

Now, for some reason I am never able to finish an omelette properly, so they end up looking like scrambled eggs. 

Topped off with some hot sauce - YUM!

Sweet & Sour Japanese Chicken (level 1 pro/fat)

6 pieces chicken
2 tbsp butter
1/2 cup vinegar
salt (to taste)
3 tbsp soy sauce
garlic powder, optional
6 packets splenda

Season the chicken with salt and garlic powder to taste.  Melt butter in a medium, non stick pan, add chicken and cook until they are a deep golden brown.  In a measuring cup mix vinegar, soy sauce and splenda.  Pour the sauce over the chicken (turning the chicken frequently) and let the sauce reduce and thicken until it coats the chicken with a gooey sweet and sour sauce.  ENJOY!

Meat-Crust Pizza (level 1 pro/fat)

Crust
1lb ground beef
1 egg
1 tsp minced garlic
1 tbsp 3 onion dip mix
Toppings
Spinach
Kalamata Olives
1 cup provolone cheese, grated

Combine crust ingredients and press into 8x8 baking dish. Cook for 10 minutes at 450. Carefully drain any fat from pan and put toppings on. Broil until cheese is melted and browning.

Whole Wheat Tortillas (level 1 - carb)

3 cups whole wheat flour
1 teaspoon salt (or to taste)
1 1/2 cups warm water

Mix flour and salt in a bowl. Add the water and mix into a nice dough. Knead until soft and elastic. At this point, you can let the dough rest for an hour or so, but it isn’t necessary. Pinch off a chunk of dough, roll into a smooth ball (golf ball size) with your hands, then flatten on a floured surface. With a rolling pin roll into a thin circle. Be generous with the flour to avoid sticking. Cook on a medium hot griddle until delicately beige and specked with brown. Don't use oil on the griddle.

Grilled Whole Wheat Pizza (level 1 - carb)

1 package dry yeast
1 1/2 tsp Splenda
1 1/2 cups very warm water
3/4 tsp. salt
4 cups whole-wheat flour

Toppings: thinned tomato paste w/salt and spices makes the best sauce. Use Fat Free Ricotta instead of mozzarella and loads of roasted or fresh veggies.

Place yeast and Splenda in large bowl. Add water, stir, and set aside for 5 minutes for yeast to dissolve. Stir in salt and flour. Turn out onto lightly floured board and knead 8 to 10 minutes, or use kitchen-aid with dough hook.

When done, you can put in plastic wrap and refrigerate until ready to use or just use immediately. Heat grill, divide dough in 4 pcs. Roll out thinly. Place 2 pizza shells on a non-stick cookie sheet without sides or with sloping sides. Top with sauce/cheese/veggies. Put cookie sheet right on the grill. In about 2-4 mins the dough is firm enough to pull the pan out from under them. Lower heat to medium low and continue to cook until done, crispy and hot.

Mexican Bean Dip (level 1 - carb)

1 can black beans drained & rinsed
3 tomatoes (seeded & chopped)
1 tsp minced garlic fresh
1 tsp cumin & 1 tsp chili powder
5-6 chopped green onions
2 japaleno peppers (seeded & chopped)leave seeds in for heat
1 small bunch cilantro chopped to taste.
Juice from one lime

Taste and adjust to your preference.

BBQ Sauce ( Level 1 )

3/4 cup Ketchup, sugar free
3/4 cup water
2 tbsp. vinegar
1/4 tsp. black pepper
1 tsp. chili powder
1/2 tsp. season salt
1 tsp. paprika
1 1/2 tbsp. Worcestershire sauce

Combine all ingredients and heat. Refrigerate. Use over chicken, ribs or any other meat.

I haven't made this yet, but it is BBQ season so I am sure I will be making it soon.