Ingredients:

1 crumbled breakfast sausage patty/ link 1 tbsp finely chopped onion 2 tbsp finely chopped red bell pepper ½ oz mozzarella 1 large Portobello mushroom

Directions:

Spray frying pan with Pam and warm. Add crumbled sausage meat, onion and bell pepper. Cook until the sausage meat is done. Remove the stem and gills from the mushroom cap, wipe with damp paper towel and put aside. Put meat mixture into mushroom cap and place the mushroom back in the same pan. Top with mozzarella and cover pan with lid. Heat on low until cheese is melted The mushroom will sweat a bit. You can either keep the juices or discard. Serve on a small plate.

Allowances: Makes 1 serving. Count each serving as 1 ½ protein (group 6)

Ingredients:

8 medium-large hothouse tomatoes Low-calorie cooking spray 8 eggs ½ tsp. crumbled dried oregano Salt and pepper Preferred spices (ie. finely chopped chives or parsley, parmesan, garlic, bacon bits etc.)

Directions:

Preheat oven to 400° F. Spray the inside of a baking dish that will snugly hold the tomatoes Cut off and discard tops from tomatoes; scoop out and discard seeds, cores and juices. Set tomatoes, open end up, in dish. Break egg and spray the tomatoes again. Sprinkle with oregano, salt and pepper and any other preferred seasonings. Bake in center of oven until eggs are set, 25-30 minutes.

Allowances: Makes 4 servings Count each serving as 2 proteins

Adapted from a Canadian Living magazine recipe