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Fast Cheap and Easy April 2, 2013  RSS feed

Fast, cheap, easy and healthy - Part 12

By Sherry Matney


Put the cooked, peeled egg whites into cups filled with water and food coloring. Sherry’s Shots Put the cooked, peeled egg whites into cups filled with water and food coloring. Sherry’s Shots Beginning week 12. Only one more week to go. It really was a pretty good week, as far as food went, until my sister’s birthday and then Easter came along. But even so the scales look pretty good. Although only teasing me to let me see the coveted 149 mark now and then, but I am seeing it more often and it has been a while since the dreaded 155 showed up. With the nice weather I walked 12 miles this week and all outside. A couple of days I roamed the woods looking for dogwoods. So beautiful!!

And what better to talk about at Easter than eggs. If you are in my generation you know that eggs were said to be extremely healthy in the 50s, 60 and 70s. Then along came cholesterol and eggs suddenly became off limits. Way too much bad stuff.!! You will certainly kill yourself and your family if you eat more than one or two a week!!


The finished product. Perfect! 
Sherry’s Shots The finished product. Perfect! Sherry’s Shots And then low and behold I open my book of Super- Foods and guess what is # 33 of 50? Thats right, the lowly egg.

Eggs are what I call a staple. If you cook at all you will use eggs. You can eat them with nothing else; you can eat them in a salad; you can eat them in a sandwich. When my kids were growing up and I was working and going to school, we often ate bacon, eggs and biscuits for supper. They are truly fast, cheap, easy and now they are healthy, again.

They can be cooked in many different ways, including poaching, scrambling, and boiling. Omelets loaded with healthy vegetables can also be eaten cold as a snack.

Eggs are an excellent source of protein and they also contain all the amino acids necessary for the body to repair and regenerate cells. Eggs are ideally packaged to support new life and so contain all the nutrients we need for growth. Many people avoid them because of their high cholesterol content, but the body can regulate this if the diet is generally low in sugar and saturated fat. Many studies show that egg consumption helps prevent chronic age-related conditions, such as coronary heart disease, loss of muscle mass, eye degeneration, hearing loss and memory loss. Now is that a relief or what!

This week Paul and I had Easter Dinner with my sister Trudy and her family in Palestine. She asked me to bring potato salad and I volunteered deviled eggs. I saw some really pretty pastel eggs on FaceBook and decided to give them a try. They were absolutely lovely and springy and tasted as good as they looked. First I boiled the eggs, cooled and peeled. Then I cut them in half, putting the yolks into a bowl. I took four tea cups and filled with water then added a few drops of food coloring and a tablespoon of white vinegar to each cup, putting a different color into each cup. I put the cooked egg whites into the cups with food coloring and let them set for a few minutes.

While the eggs were in the color bath I mashed the egg yolks, added mayonnaise, mustard, salt and pepper. Then I took the egg whites out of the coloring, dried them and stuffed them with the yolk mixture. Beautiful Easter dish.

An egg dish a little more practical for everyday is a crustless quiche.

Crustless Quiche

6 eggs, beaten 1 ½ cups grated cheese (lowfat if possible) 1 ½ cups Canadian bacon ½ cup chopped onion ½ cup green pepper 2 tbsp canola oil

Heat oil in and iron skillet. Add all ingredients to beaten eggs and pour into hot skillet. Don’t let it get so hot it burns the eggs. Put into a preheated oven at 375 degrees and bake for about twenty minutes. If the oil is hot the eggs will not stick but come out easily.


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