Ham, cheese, peppers, and onions make up this satisfying omelet.

• 1 tbsp chopped Onions
• 1/4 tsp Black Pepper
• 1/16 cup chopped Bell Peppers
• 2 large Eggs
• 1/4 cup cubed Lean Ham
• 1/4 cup Nonfat Milk
• 4 large Egg Whites
• 1/4 cup Reduced Fat Medium Cheddar Cheese

Whisk together the eggs, milk, and pepper in a small bowl.

Add mixture to a nonstick skillet over medium-high heat. Lift the 
edges of the eggs to let uncooked portions cook on the skillet.

When eggs are set, sprinkle remaining ingredients on half and flip 
the other half on top.

Great for a quick pick-me-up.

• 1 1/2 cup Whole Wheat Flour
• 1/3 cup Organic Unsweetened Apple Sauce
• 1 tsp Vanilla Extract
• 1/2 cup Light Brown Muscovado Sugar
• 1 tsp Low Sodium Baking Powder
• 1 1/3 cup mashed Bananas
• 1/2 tsp Salt
• 1/4 cup Nonfat Milk
• 2 large Eggs
• 3/4 tsp Baking Soda

Preheat oven to 375° F.

Combine flour, muscovado, baking powder, baking soda and salt 
in large bowl.

In another bowl, combine eggs and milk and stir in bananas, 
applesauce and vanilla. Stir this mixture into the dry ingredients 
until just moistened.

Put paper cups in muffin tin and fill each about three-quarters full.

Bake for about 20 minutes, or until a toothpick inserted in the center 
of a muffin comes out clean. Cool on a wire rack.

A zesty meatball soup loaded with veggies.

• 1 3/4 tsp Garlic Powder
• 1 1/4 tsp Cumin
• 14 1/2 oz No Salt Added Organic Diced Tomatoes
• 1 tsp Freshly Ground White Pepper
• 1/2 cup Cilantro (Coriander)
• 3 medium Celery stalks (7 1/2" - 8" long)
• 3 large Carrots (7 1/4" to 8 1/2" long)
• 2 medium Onions (2 1/2" dia)
• 2 medium Bell Peppers (2 3/4" long, 2 1/2" dia)
• 6 cups Organic Low Sodium Free Range Chicken Broth
• 1 tsp Mexican Oregano
• 16 oz Ground Buffalo (Bison), or Extra Lean Ground Beef
• 1/2 cup cooked (long-grain) White Rice

Slice green peppers, carrots and celery. Cut onions into 1/2 inch 
dice. Wash and chop 1/2 cup of cilantro (leaves only.) Combine 
broth, green peppers, onions, carrots, celery, tomatoes, oregano 
and white pepper in a soup kettle with 1/4 of the cilantro, 1 1/2 
teaspoons of the garlic powder and 1 teaspoon of the cumin. Bring 
to boil then reduce heat and simmer 30 minutes, adding more 
water or broth as necessary.

While broth is simmering, mix buffalo with cooked rice, 1/4 cup 
cilantro, 1/4 teaspoon garlic powder, 1/4 teaspoon cumin and a 
generous grinding of white pepper. Shape in to tiny meatballs 
(about 1 - 11/2 inches in diameter) and drop uncooked meatballs 
into soup. Simmer an additional 20 - 30 minutes and serve
garnished with additional cilantro leaves and/or fresh homemade 
salsa.