If you’re like me I’m always wanting to lose these extra few pounds that I carry around but when it comes to food I dread the thought of low calorie, low carb, blah food. So many diets, so many programs, heck – I just want to eat what I want, when I want and the pounds should just come off because I want that too.

Well, have I got a recipe for you! Many times we are misled into believing we should eat certain low-calorie meals, when really the nutritional value has been minimized to meet the calorie mark. I’m sure you’ll look at this recipe and have a few tweaks of your own, but really, the vitamins from the veggies and the protein from the eggs and cheese keep this recipe at the top of my list.

Huevos Rancheros
Serves: 2

Ingredients:
1/2 white onion
1 - Anaheim Pepper (or Ortega Chili)
1/2 teaspoon granulated garlic
1/4 teaspoon red pepper flakes
1 can Rotel: Diced tomatoes with lime juice and cilantro (can usually be found near the canned vegetables)
4 eggs
4 corn tortillas
1 cup finely shredded reduced fat cheddar cheese
olive oil

Cut onion and pepper into large chunks. Sauté in a large skillet with enough olive oil to coat the ingredients. (about 3-4 tablespoons; you can add more as you go). Add garlic. Heat for about 5-7 minutes, stirring with a spatula making sure nothing burns. Onions will become very soft and turn golden. Once soft, add red pepper. Next, pour the can of Rotel in pan and cover with lid. Let simmer for 10 minutes.

When there is about 4 minutes left you can start your eggs. In a greased skillet heat one side of a corn tortilla. Each tortilla will use about 1/4 cup of your cheese. Sprinkle about half of your 1/4 cup cheese on the flat tortilla while it is getting warmed.  After the cheese has melted a bit, crack one egg onto tortilla and cheese. Heat until it starts turning a bit white. Once it is turning white, flip tortilla with egg over to fry other side. (you have to be quick with your flip fyi). Fry for a few minutes longer until egg is over medium. Flip back over onto a plate Repeat process with remaining eggs and tortillas. If your skillet is big enough you can do two at a time.

Using a fork, prick the egg, allowing the yolk to smother the tortilla. Spoon your warm salsa mixture over eggs and tortillas and then top with remaining cheese.

Enjoy!

MPCC’s own Jaclyn Douma has a website dedicated to her cookbook (http://www.a-sugarnspice-life.com/ ) and blog featuring recipes and ideas called Honey Crust (http://passion2crave.blogspot.com/).She is also a recent winner of a Philadelphia Cream Cheese Contest and has been featured in many food articles.