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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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March 20, 2010

What's 'Spring' To You?

For us, Spring means baseball begins......actually T-Ball~

A perfect first day of spring. Bryce's very first T-Ball game was very exciting.....all three innings!
Go RiverCats!


Running to the field....we were almost late...

Intense Batter.......

Swing!.........

Fielding the ball at Shortstop......

High fives at the end of the game........


Tomorrow is going to be a Super Busy day. I think we'll make something fast, easy and filling for breakfast to get us through until lunch. This is what I have planned~

Quick Breakfast Taco

Photo from Eating Well

A smaller cousin of the breakfast burrito, the breakfast taco made with reduced-fat Cheddar and egg substitute is a satisfying and healthy breakfast option.

Add Soy, Chorizo! yummy!

Ingredients
2 corn tortillas
1 tablespoon salsa
2 tablespoons shredded reduced-fat Cheddar cheese
1/2 cup liquid egg substitute, such as Egg Beaters (I USE REAL EGGS)

Preparation
1.Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.

2.Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.

Nutrition
Per serving: 153 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 15 g carbohydrates; 17 g protein; 0 g fiber; 453 mg sodium; 207 mg potassium.

1 Carbohydrate Serving
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