Cook Yourself Thin_ Skinny Meals You Can Make In Minutes Part 6

4. BEAT BEAT the eggs and sugar with a handheld or standing mixer for 3 minutes, until pale and creamy. the eggs and sugar with a handheld or standing mixer for 3 minutes, until pale and creamy.

TipThe key to successful m.u.f.fins lies in not overworking or overbeating the mixture. Use the spatula and work really fast once the eggs and the sugar have gotten their "air and stability workout" with the electric beaters.

5. ADD ADD the zucchini, b.u.t.termilk, lemon zest, and lemon extract and beat again. Using a spatula, beat in the dry ingredients until they are all mixed in, working quickly. the zucchini, b.u.t.termilk, lemon zest, and lemon extract and beat again. Using a spatula, beat in the dry ingredients until they are all mixed in, working quickly.

6. SPOON SPOON even amounts of the batter into each m.u.f.fin liner. Bake for 30 minutes. Remove from oven, let cool, and serve. even amounts of the batter into each m.u.f.fin liner. Bake for 30 minutes. Remove from oven, let cool, and serve.

TipFill the m.u.f.fins right up to the top. There should be just the right amount of mixture for m.u.f.fin cases. It's nice to have a good m.u.f.fin top: generous and fluffy and cracked is wonderful.

Homemade Granola Granola seems like a healthy way to start your day, but with all the fat and calories lurking in store-bought varieties, you may as well eat a box of donuts. When you make it yourself, you get back to the healthy, nutty ideal that gave granola its great reputation and taste in the first place.

MAKES 15 BREAKFASTS.

Calories per serving: 270

5 cups jumbo rolled oats 1 cup slivered almonds 1 cup sunflower seeds 1 teaspoon cinnamon 1/4 teaspoon salt teaspoon salt 1/4 cup runny honey, change to 1 cup honey, if too dry cup runny honey, change to 1 cup honey, if too dry 1/4 cup dried cherries cup dried cherries 1/4 cup dried cranberries cup dried cranberries 1 cup barley flakes/rye flakes (optional) cup flaxseed (optional)

1. PREHEAT PREHEAT the oven to 350 degrees. Line a baking sheet with parchment paper cut to size. the oven to 350 degrees. Line a baking sheet with parchment paper cut to size.

2. PLACE PLACE the oats, almonds, sunflower seeds, and salt onto the baking sheet and place in the oven at 350 degrees for 10 minutes to heat it up. the oats, almonds, sunflower seeds, and salt onto the baking sheet and place in the oven at 350 degrees for 10 minutes to heat it up.

3. DIP DIP dip your measuring cup into hot water, discard water, and measure the honey. Run the warm honey over the hot granola and give a good stir to coat evenly. dip your measuring cup into hot water, discard water, and measure the honey. Run the warm honey over the hot granola and give a good stir to coat evenly.

4. RETURN RETURN pan to the oven for the final 30 minutes. Toss the ingredients halfway through their cooking time in order to cook evenly. pan to the oven for the final 30 minutes. Toss the ingredients halfway through their cooking time in order to cook evenly.

5. REMOVE REMOVE from the oven and add the dried berries, flaxseed, cinnamon, and the barley or rye flakes (if using). Cool well before storing or it will lose its crunch. from the oven and add the dried berries, flaxseed, cinnamon, and the barley or rye flakes (if using). Cool well before storing or it will lose its crunch.

6. STORE STORE in an airtight container. Serve with yogurt and fruit for breakfast, or with milk. in an airtight container. Serve with yogurt and fruit for breakfast, or with milk.

TipBy all means, replace the dried berries with dried pineapple, papaya, or mango, and the almonds with dried coconut for a tropical twist. In this instance, replace the cinnamon with teaspoon ground ginger.

Omelets with Roasted Tomatoes Lighten up your morning with an omelet sporting more whites than yolks, and fill it with your choice of low-fat savory fillings. Earthy goat cheese and spinach, a Western cla.s.sic with peppers and ham, sharp cheddar and scallion, or the intensified flavor of sweet, roasted tomatoes all turn a plain omelet into a revelation.

SERVES 4.

Calories per serving, omelet: 137 Calories per serving, spinach goat cheese filling: 109 Calories per serving, Western filling: 145 Calories per serving, cheddar scallion filling: 60 Calories per serving, roasted tomatoes: 49

4 whole eggs plus 8 egg whites teaspoon salt 1/4 teaspoon pepper teaspoon pepper 4 teaspoons un-salted b.u.t.ter

1. BEAT BEAT 4 whole eggs and 8 egg whites, with 4 whole eggs and 8 egg whites, with 1 1/4 teaspoon salt and teaspoon salt and 1 1/8 teaspoon pepper with a fork until blended. teaspoon pepper with a fork until blended.

2. HEAT HEAT 2 teaspoons of the b.u.t.ter in a 10-inch nonstick skillet over medium-high heat. When the b.u.t.ter begins to turn a golden brown color, pour in the eggs, and stir with a wooden spoon as if you were making scrambled eggs, shaking the pan as you stir, until the eggs thicken, 5 to 10 seconds. 2 teaspoons of the b.u.t.ter in a 10-inch nonstick skillet over medium-high heat. When the b.u.t.ter begins to turn a golden brown color, pour in the eggs, and stir with a wooden spoon as if you were making scrambled eggs, shaking the pan as you stir, until the eggs thicken, 5 to 10 seconds.

3. SPRINKLE SPRINKLE one of the fillings, if desired, over the center third of the omelet. Use a spatula to fold the back third of the omelet over the center, and then fold the front third over. Turn the omelet out onto a plate and serve with roasted tomatoes (below). one of the fillings, if desired, over the center third of the omelet. Use a spatula to fold the back third of the omelet over the center, and then fold the front third over. Turn the omelet out onto a plate and serve with roasted tomatoes (below).

SPINACH-GOAT CHEESE FILLING.

9-ounce package baby spinach teaspoon salt 3 ounces goat cheese, crumbled

4. COMBINE COMBINE about half of the spinach, and the salt, in the nonstick skillet and cook, covered, over medium-low heat until wilted, 1 to 2 minutes. As spinach wilts, you'll have room to add the rest of the spinach. Continue cooking until wilted, 3 to 4 minutes total. about half of the spinach, and the salt, in the nonstick skillet and cook, covered, over medium-low heat until wilted, 1 to 2 minutes. As spinach wilts, you'll have room to add the rest of the spinach. Continue cooking until wilted, 3 to 4 minutes total.

5. DIVIDE DIVIDE the spinach and cheese evenly between each omelet before folding. the spinach and cheese evenly between each omelet before folding.

WESTERN FILLING.

2 teaspoons olive oil 1 red or green bell pepper (or each) 1/4 red onion, chopped (about cup) red onion, chopped (about cup) 1/4 teaspoon salt teaspoon salt 4 ounces ham, chopped (could cut ham to 2 ounces) 3 ounces pepper-jack cheese, grated

6. HEAT HEAT the oil in the nonstick skillet over medium heat. Add the pepper, onion, and salt, cover, and cook until vegetables are lightly browned and softened, about 5 minutes. Remove from heat. the oil in the nonstick skillet over medium heat. Add the pepper, onion, and salt, cover, and cook until vegetables are lightly browned and softened, about 5 minutes. Remove from heat.

7. DIVIDE DIVIDE the vegetable mixture, ham and cheese evenly between each omelet before folding. the vegetable mixture, ham and cheese evenly between each omelet before folding.

CHEDDAR-SCALLION FILLING.

2 ounces ( cup) shredded sharp cheddar cheese 2 scallions, trimmed and chopped

8. SPRINKLE SPRINKLE half of the cheese and half of the scallions over each omelet before folding. half of the cheese and half of the scallions over each omelet before folding.

ROASTED TOMATOES.

SERVES 4.

Nonstick cooking spray 6 large roma tomatoes, stem ends trimmed, halved lengthwise (about 1 pounds) teaspoon salt 1/4 teaspoon pepper teaspoon pepper teaspoon dried thyme 1 tablespoon olive oil

9. ARRANGE ARRANGE the rack in the upper third of the oven and preheat oven to 450 degrees. Spray a baking sheet with nonstick cooking spray. the rack in the upper third of the oven and preheat oven to 450 degrees. Spray a baking sheet with nonstick cooking spray.

10. ARRANGE ARRANGE tomatoes, cut sides up, in one layer in the pan and sprinkle with salt, pepper, and thyme. Drizzle with the oil. Roast until tomatoes shrivel and begin to brown on the edges, 35 to 40 minutes. Serve warm or at room temperature. tomatoes, cut sides up, in one layer in the pan and sprinkle with salt, pepper, and thyme. Drizzle with the oil. Roast until tomatoes shrivel and begin to brown on the edges, 35 to 40 minutes. Serve warm or at room temperature.

Cheese, Vegetable, and Bacon Frittata Eggs get the European treatment in this fluffy frittata, seasoned with a medley of chopped fresh herbs. The key is olive oil spray for the gently sauteed veggies, while crumbled bacon and grated Romano turn it into a tempting brunch main course you'll find yourself serving again and again.

SERVES 6.

Calories per serving: 209