Fresh Tomato and Corn Salsa

Here is another wonderful salsa that you can serve as a side dish with anything. I like it because it uses corn and I like having corn for the sweetness. The recipe uses fresh corn, but if I don't have it handy I just use canned or frozen. And as usual I skip the heat:)

I sometimes add a clove of garlic, crushed depending on what I'm serving this with. Feel free to try and see if you like it.

FRESH TOMATO AND CORN SALSA

Ingredients:
1/2 cup fresh corn kernels (about 1 ear)
1 1/4 cups chopped tomato
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup chopped green onions
1/4 cup fresh lemon juice
1 teaspoon hot pepper sauce
1/2 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin

Directions:
Steam corn, covered, 2 minutes, and cool. Combine corn and remaining ingredients in a large bowl.

Note: The salsa can be made a day in advance. Cover and chill.

Makes 2 cups
Per serving: (serving size: 1/2 cup)
Calories: 50
Fat: 1,5 g
Carbs: 9 g
Protein: 1,5 g

Ham and Egg Breakfast Burritos

Who doesn't like burritos? And how easy is it to prepare them? I think they make great compact food that you can take with you. This one is an easy and tasty recipe that you can use for breakfast if you are want low calories and still feel like you are cheating:)

If you want to, you can substitute 1/2 cup of egg substitute with fresh eggs in this recipe and the calories stay around the same. But if it's not enough eggs, and you want to use a full cup, the calories go up to 385 calories, so be careful with the amount of eggs you are using.

HAM AND EGG BREAKFAST BURRITOS

Ingredients:
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped onion
2 sprays nonstick cooking spray
3 large egg whites
1 large whole eggs
2 tablespoons nonfat milk
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup chopped 95% fat-free cooked ham
2 8-inch flour tortillas, heated
1/4 cup salsa

Directions:
Cook red and green bell peppers and onion over medium heat in large nonstick skillet coated with nonstick cooking spray for 3-5 minutes or until tender, stirring occasionally.

Beat together egg whites, eggs, milk, salt and black pepper in medium bowl until combined.

Pour egg mixture over vegetables in skillet. Cook over medium heat, without stirring, until egg mixture begins to set on bottom and around edge. Lift and fold the partially cooked egg mixture with spatula so uncooked portion flows underneath. Continue cooking and folding mixture until eggs are cooked through, but still glossy and moist. Fold in ham; continue cooking until heated through, gently folding mixture occasionally.

Remove skillet from heat. To assemble, spoon 1/2 of egg mixture onto center of each tortilla. Fold bottom of tortilla up over eggs. Fold in one side and roll to enclose eggs.

To serve, top with salsa.

Makes 2 servings:
Per serving
Calories: 340
Fat: 9.5 g
Carbs: 36 g
Protein: 26.5 g