The Perfect DessertChoose And Make Your Own Delicious Dessert

To ensure meatless meals are nutritious, just follow the food pyramid. Because they have high quality protein, eggs are a substitute for meat and make a good choice of Lent. They are also one of the easiest to cook food in a hurry. For a balanced meal, simply combine the eggs with a grain and vegetables. Then, for a dairy serving, add cheese or served with milk.

Just grab a pot or pan, a spoon and some eggs and consider their options. If your family enjoys Latin food, you can heat a can of vegetarian refried beans and spread over tortillas. Top with poached, scrambled or fried eggs, and each adds its own choice of lettuce, tomato, avocado, grated cheese or sauce. Another meal, serve a vegetable-based soup with egg salad between slices comforting whole wheat bread, bagel halves or pita. For Dessert, offer fruit covered with yogurt.

In a particularly busy night, combine all ingredients in a Pan to make a dinner of pan on hand. For Dijon Rice and Egg Skillet Supper, the rice using the BOP, the choice of frozen vegetables from the next level and eggs - nature's own convenience food - instead of meat. Sprinkle with seasonings from dressing and, before long, you'll have a hearty dinner at the table.

Dijon, Rice and Egg Skillet Supper

2 to 4 servings

2 cups water

1 cup uncooked rice

1 / 2 cup bottled no Italian Fat

salad dressing

1 tablespoon Dijon mustard

2 cups frozen vegetables

mix, thawed

4 eggs

Parsley sprigs, optional

In 10-inch skillet with lid, cook the rice in water according to package directions. Meanwhile, In a small bowl, mix the dressing and mustard until well blended. Add dressing and vegetable mixture into cooked rice. With the back of a spoon, make 4 slits in the rice mixture. Break and slip an egg into each indentation. Cover. Cook over medium heat until completely clear and the yolks begin to thicken but not hard, 3 to 4 minutes. Garnish with parsley, if desired.

Microwave: Cook rice in water as before. Meanwhile, in a small bowl, mix dressing and mustard until well blended. Stir the dressing mix in cooked rice and vegetables. Transfer to 9-inch pie plate. With the back of a spoon, make 4 indentations in rice mixture. Break and slip an egg into each indentation. Gently prick yolks with tip of a knife or wooden pick. Cover with lid or plastic wrap. Cook at full power, turn 1 / 4 turn every 2 minutes, until eggs are almost done, about 6 to 8 minutes. Let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, 2 to 3 minutes. Garnish as before. Note: Microwave cooking times are based on a total power output of 600 to 700 watts. For a low oven power, have more time.

Nutrition information per 1 / 4 recipe using green beans, peas, carrots and zucchini, without Parsley: 285 calories, 5 g total fat, 213 mg cholesterol, 476 mg sodium, 274 mg potassium, 45 g carbohydrate, 11 g protein, and 10% or more of the recommended amount Vitamin A and C, riboflavin, thiamine, niacin, iron, phosphorus,

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