Quinoa Salad

If you've never heard of quinoa it's probably because it doesn't sound like it's spelled. It is pronounced Keen Wa. A whole grain packed full of nutrients and tons of protein, quinoa is perfect for anyone trying to eat a little healthier. It can be substituted in place of pasta or rice in many salad recipes with ease. Quinoa is actually a seed not a pasta, and when it is cooked the outer ring separates from the rest of the grain. It is very bland on it's own, so if eating it plain, you could cook it in low-sodium chicken/vegetable broth for more flavor. One thing to note is that uncooked quinoa has a bitter coating and should be rinsed thoroughly under cold water before cooking.

Quinoa & Vegetable Salad
by Mixed Salad Annie

1 cup uncooked quinoa
½ cup lightly steamed broccoli florets
½ cup lightly steamed green beans
½ jar pickled red beets, quartered
1 medium shallot, minced
1 celery stalk, sliced thin
2 tablespoons fresh parsley, minced
Fresh black pepper and salt, or to taste
2 Tablespoons apple cider vinegar, or to taste
1 Tablespoon olive oil to taste
Note: You could also use a bottled salad dressing in place of the oil and vinegar, such as Olde Cape Fat-Free Sesame Soy Ginger

Directions

Rinse quinoa under cold water for about 2 minutes. Place in 2 quart saucepan with 2 cups of water. Bring to a boil, then cover and simmer for 10-15 minutes, or until water is absorbed and quinoa is fluffy. Allow to cool.

Mix together all the ingredients and your salad is ready!

Peanut Butter Biscotti

Who doesn't love cookies? I know I for one could live on them. I love all kinds of cookies, cake-like, soft and chewy, and for sure- crisp and crunchy. In other words, biscotti. The word biscotti means twice baked in Italian.I learned that word a long time ago when I was a kid from my Italian mama. My mom loves to bake, but doesn't usually make biscotti. She likes to make bars mostly. But she is a big fan of MY biscotti and can't wait to try any new batch that I dream up.
She really enjoyed this last recipe. I asked her what she thought of them and she said "DELIZIOSO!"

Peanut Butter Biscotti
by Mixed Salad Annie

1 1/4 cup unbleached AP flour
1 cup whole wheat pastry flour
1/2 cup quick cooking oats
2 tablespoons wheat germ (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup plus 1/8 cup granulated sugar
1/8 cup molasses
2 teaspoons pure vanilla
1 whole egg, plus 2 egg whites
4 teaspoons canola oil
1/2 cup natural peanut butter
1/4 cup water
1/3 cup semi-sweet chocolate chips

Preheat oven to 350º. Line a cookie sheet with parchment paper or foil sprayed with cooking spray.

In a food processor, grind the oatmeal and wheat germ if using, until fine. In a bowl sift together oatmeal mixture, flour, sugar, baking powder, baking soda, and salt. In a large bowl, beat the eggs, peanut butter, molasses and water. Add flour mixture and mix just until ingredients are combined. If mixture is too dry, add an additional teaspoon or two of water. Stir in chips.

Divide the dough in half; place half the dough on one side of the cookie sheet and form into a log about 3 inches wide. Repeat with second half of dough keeping logs about 3 inches apart; flatten slightly. Bake until light brown, about 30-35 minutes. Remove from oven and let cool for 10 minutes. Reduce oven temperature to 300°. Once cool cut log into 3/4-inch thick bars. Place bars, cut side down, back on the cookie sheet and bake for about 10-20 depending on your preference of crunchiness. minutes longer. (Cookies will crisp once cool.)

Spinach and Olive Turkey Burgers

Beef Up Your Turkey Burgers...

Sometimes you just feel like eating a nice juicy burger, right? Well, I know I do. Although I very rarely do. I stopped eating beef regularly many years ago, so when I crave a burger, I go TURKEY. The only problem is that it lacks the flavor that beef has, so it needs to be "beefed up" a little. :)

I usually just add some grill seasoning, garlic, salt and pepper and it good to go, but I was feeling a little gourmet the other day and decided to go all out and add some other healthy goodies.
How can you go wrong with fresh baby spinach, sun-dried tomatoes, olives, garlic, and cheese?
Judging by these burgers... YOU CAN'T!

Spinach and Olive Turkey Burgers
by Mixed Salad Annie

1 1/3 pounds ground turkey
3 cups fresh baby spinach leaves, finely chopped
1/2 cup chopped black olives
3 tablespoons chopped sun-dried tomatoes packed in oil
1/4 cup low-fat cheddar cheese, cut in small dice
3/4 teaspoon Italian seasoning
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
6 multi-grain english muffins, lightly toasted

Cover a baking sheet with non-stick foil or spray foil lined sheet with cooking spray. Heat broiler on low and adjust oven rack to top.

Blend together turkey, spinach, olives, sun-dried tomatoes, Italian seasoning, cheese and salt and pepper in a large bowl. Do not over mix. Form mixture into 6 equal size patties, free form or with a burger form.

Broil burgers about 5 minutes on first side and about 4 minutes on second. (An instant-read thermometer inserted in the center should register at 170º F.) Transfer burgers to muffins and top with extra spinach leaves if desired. Top with ketchup or mayonnaise.

Fig & Pecan Stuffed Baked Apples

It's not really the time of year you would think to make baked apples, but that's me, always going against the grain :) Actually the reason I decided to make them is because my mom gave me a bunch of granny smith apples because she knows I eat a lot of fruit.

I tried eating them raw just as a snack, but they were a bit too acidic, which is weird because they usually don't bother me. So I figured I would make a quick snack by stuffing and baking them.

My inspiration for the recipe comes from Mary Ann Esposito of Ciao Italia. Her recipe uses some different ingredients, such as walnuts and apricots, but the technique is basically the same. I watch her every week and she always cooks up something worth trying. And her recipes are usually so simple and quick to prepare.


This recipe is no exception. I whipped these up at 9:00pm one night when I had the hankering for something sweet. The prep is so easy it took just minutes, so I got them ready, popped them in the oven, continued watching a movie and I was already eating them before ten. Plus, the house smelled so delicious before bedtime, perfect for "sweet dreams".

The best part about these apples was the stuffing... All those warm and chewy bits of fig and the delicious cranberries that give a bit of a punch! And my favorite... the toasted pecans! I think I would try anything if there were pecans in it.
Fig & Pecan Stuffed Baked Apples

2 large Granny Smith apples, washed and cored
2 dried figs
1/4 cup dried cranberries
1/4 cup toasted chopped pecans
2 tablespoons honey
1 tablespoon of unsalted butter, cut in small pieces
1 tablespoon freshly grated orange zest
1/4 cup water (you could also use orange juice or apple juice)

Add the figs and cranberries to a small saucepan of boiling water and cook for about 5 minutes until softened. Drain, cut the stems off the figs and discard. Chop up the figs into small pieces and place them and the cranberries in a bowl with the peacans. Add the honey and mix well.

Preheat the oven to 375F.

Divide the mixture in half and stuff it in the cored apples.
Place the apples in a baking dish; add the water and orange zest to the bottom of the dish.
Dot the apples with the butter.

Bake for 25 to 35 minutes or until the apples are just soft but not collapsed. Serve warm with some of the pan juices.

Note: This recipe can be doubled very easily... go for it!

Salad. Assembly Required.

Don't Cook...Just Assemble.

So you can't cook. Don't worry, there's always salad. Salad is the perfect answer to any cooking dilemma. It can be a first course, the perfect lunch or a light dinner. I love it for all three.

I make all kinds of salads. Some are simple chef salads, others might include leftover cooked chicken or meats with cheese, some have beans, tomatoes and crutons, others highlight fruit and nuts and some have a little bit of everything.

The photo above was my dinner the other night. I call it Kitchen Sink Salad. It basically has everything but the kitchen sink. It is rarely made with the same ingredients because I just use whatever I have in the fridge. So play around with what ever you have in your fridge and you will find that building the perfect salad is really easy.

Kitchen Sink Salad
by Mixed Salad Annie -Serves two

Use your favorite ingredients or whatever is in your refrigerator.

6 large Lettuce Leaves, torn into bite size pieces (I used Romaine)
1 Fruit, cut in cubes (I used a Brabern Apple)
2 tablespoons Dried Fruit (I used Cranberries)
1/4 cup Raw Vegetable, chopped or julienned (I used Julienned Carrots)
2 tablespoons Cheese, diced or shredded (I used shredded reduced fat Sharp Cheddar)
2 tablespoons Nuts, chopped (I used Walnuts)
1/4 cup cooked Steak, Chicken or whatever protein, chopped (I used Sliced Turkey)
Fresh herbs, optional (I used flat leaf parsley and basil)
Dressing (I made my own, see below)

Add all ingredients to a bowl. Add dressing and toss coat all ingredients. Enjoy your creation!

My Favorite Salad Dressing
by Mixed Salad Annie - Four Servings

1/8 cup Extra Virgin Olive Oil
1/4 cup Bragg organic raw unfiltered apple cider vinegar (See health benefits)
20 dashes or about 1/2 teaspoon McCormick's Salt Free It's A Dilly Seasoning

Whisk all ingredients in a small bowl and add to your favorite salad.

Sauteed Broccoli Rabe

I resolve to eat food I love!

I thought I would go with a "healthy recipe" since we are all trying to get rid of a few extra pounds we put on over the holidays. At least I know I did. However, I refuse to eat food that I don't like just because it is supposed to be healthy. Luckily, I happen to like broccoli rabe and most vegetables. I think that is the key. EAT WHAT YOU LOVE and in moderation. I know it's not easy sometimes (especially because I LOVE COOKIES), but it does work if you try.
Speaking of COOKIES, I have plenty of catching up to do with posting all of my cookie recipes. And they were awesome! So keep checking in.

The inspiration for this recipe came from my friend Giada, of course. I changed some of the proportions and cooking times. Remember broccoli rabe is a little bitter, so make sure to boil it before sauting to remove some of the bitter flavor. The raisins offer a little sweetness to offset the bitter broccoli rabe. And of course, the pine nuts give a little crunch, which I love.

Sauteed Broccoli Rabe

1 bunch broccoli rabe, washed, stems trimmed and roughly chopped
2 tablespoons olive oil
3 garlic cloves, chopped
dash dried crushed red pepper flakes
1/4 cup raisins
Salt
2 tablespoons pine nuts, toasted

Cook the broccoli rabe in a large pot of boiling salted water until tender, about 6 minutes. Drain the broccoli rabe reserving about 1/4 cup of the cooking liquid. Set aside.

Heat the oil in the same large pot over low heat. Add the garlic and red pepper flakes, and heat until the garlic is softened and the oil is flavored, about 5 minutes. Adjust heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook about 2-3 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.

Healthy Mac and Cheese

Why is it healthy?

The secret ingredient is what makes this Mac and Cheese so healthful. It may sound weird but, there is a vegetable in this dish. You would never know it however because this mystery veggie blends wonderfully with the color and flavors of the mac and cheese. So what is it you ask? Ok, enough suspence...It's butternut squash!
The inspiration for this dish came from Ellie Krieger's Macaroni and 4 Cheeses. I changed it a little to my specs and was very pleased with the outcome. Actually, this dish was so good, I think I will always make my mac and cheese this way from now on. The cheese sauce can also be used atop of broccoli and cauliflower or whatever veggie you like!

Healthy Shells and Cheese

Cooking spray

1 pound medium size shells, or any other small/medium size pasta
1 1/2 lb.butternut squash, cooked and pureed
2 cups evaporated skim milk
6 ounces 75% low-fat extra-sharp Cheddar, grated (about 1 cup)
1/2 cup low-fat whipped cottage cheese
1 teaspoon salt
1/2 teaspoon powdered mustard
1/2 teaspoon powdered mustard
pinch cayenne pepper
2 tablespoons unseasoned fresh bread crumbs
2 tablespoons grated Parmesan
1 teaspoon extra virgin olive oil

Preheat the oven to 375 degrees F.

Coat a 9 by 13-inch baking pan with cooking spray. Bring a large pot of water to a boil. Add the shells and cook until tender but firm, about 8 minutes. Drain and transfer to a large bowl.

Meanwhile, place squash and milk into a large saucepan and warm over a low heat, stirring occasionally. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the cheddar, cottage cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

Italian Pesto Turkey Burgers

If you want to satisfy a burger craving, this is the answer!

Even though my Italian pesto turkey burgers are actually healthy, you'd hardly even notice. These quarter pounders offer a lighter alternative to the traditional beef patty, but truly pack a punch to your appetite. And even though they are lean, they are so juicy and flavorful.

To make this recipe even quicker and easier, you can use bottled pesto or do what I do ~ Make a batch of pesto without adding the cheese and freeze a portion of it in an ice cube tray. When the pesto is frozen, store it in a plastic freezer bag. When you're ready to use it, just take out a couple of cubes, let them defrost and mix in some grated parmigiano cheese. It also works great for quick pasta dishes, but in this case, add a little pasta water in addition to the cheese, to the pesto before mixing in the pasta. Give it a try!

Italian Pesto Turkey Burgers

1 pound lean ground turkey (I used dark meat, which is about 93% lean)
2 1/2 tablespoons basil pesto, plus more for topping on bun
1 garlic clove, minced
1 egg white, beaten
1/4 cup grated Parmigiano Regiano cheese, or parmesan in a pinch
1/4 cup bread crumbs, (I used Italian flavored panko breadcrumbs)
1/8 teaspoon salt
1/8 teaspoon pepper
4 light hamburger buns, toasted lightly on grill

Preheat grill on medium-high heat. (I used a stove top grill and heated it over medium heat)

1. Mix together pesto, egg white, garlic, parmigiano cheese, salt, pepper and breadcrumbs in a medium bowl. Add the ground turkey and mix until evenly blended. (Do not over work the meat or it will be tough when cooked)
   
2. Form into 4 equal size patties.
3. Grill pesto burgers for about 4-5 minutes per side or until no longer pink in the center. 180 degrees on an instant read thermometer. (Mine were cooked in about 8 minutes total.)
   
4. Place each burger atop a toasted bun, top with a slice of fresh tomato and spread additional pesto on the bun tops.
   

Sirloin Burger with Tomato-Corn Salsa

Go Bunless!

I have made history with this post. This is the first time I have ever posted a hamburger! I know, crazy isn't it? Well it is a lot healthier than your average burger. It is 93% lean naturally raised beef sirloin. Plus, I broiled mine instead of frying. (I don't own a grill.)

Since it was kind of heafty for me (it was a little over a quarter pound), I decided to skip the bun and top it with salsa instead. I altered a recipe that I found on the food network website from Sara Moulton for Turkey Burgers with Tomato-Corn Salsa. The salsa was pretty good. My sirloin burger was too!

By the way I served it with the Baked Sweet Potato Fries that I posted a while back.

Sirloin Burgers with Tomato Corn Salsa

Salsa:
12 cherry tomatoes, finely chopped (I used 1 large organic field tomatoes)
1/2 teaspoon kosher salt, plus additional kosher salt and freshly ground black pepper, for seasoning
1/2 cup cooked fresh corn or thawed frozen corn kernels (I used fresh)
1 tablespoon fresh lime juice
1 garlic clove, minced
1 tablespoon chopped fresh cilantro leaves (I used my own grown Italian parsley)
2 teaspoons olive oil
Additional kosher salt and freshly ground black pepper

Burgers:
4 - 1/4 pound 93% lean sirloin burgers
Cooking spray
1 teaspoon grill seasoning
Dash of kosher salt
Freshly ground black pepper

To make the salsa: Toss the tomatoes with the salt and drain in a colander for 15 minutes. Combine the tomatoes, corn, lime juice, garlic, cilantro/parsley, and olive oil in a large bowl. Season with salt and pepper and toss well.

To make the burgers: Preheat the oven broiler. Season the burgers with the the grill seasoning and salt and pepper. Spray a foil lined baking sheet with the cooking spray and place the burgers on it. Cook for about 3 minutes per side for medium well or to your liking.

Top with salsa and serve immediately.

Baked Chicken Parmesan

A New Spin On Chicken Parm!

First I have to say that this chicken was so fantastic that you don't even notice that it is baked and not fried. Honest.

My inspiration came from Giada DeLaurentiis' Crunchy Parmesan Chicken which I love. She uses buttermilk as a marinade/first coating before dipping the chicken into a parmesan-breadcrumb mixture. It tenderizes and also keeps the chicken moist while it bakes at a very high temperature of 500 degrees.

My spin on this dish is to use chicken cutlets in place of the tenders and swap out the buttermilk for fat-free plain yogurt. The result: Oh my. So Good!

Baked Chicken Parmesan

4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup fat-free plain yogurt (If it is too thick add 1 tablespoon milk or water)
4 boneless skinless chicken cutlets
3 large garlic cloves, minced
1/2 teaspoon salt
Freshly ground black pepper
1 1/4 cups plus 1/8 cup divided, freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs
1/4 cup grated mozzarella cheese
1/4 cup marinara sauce

Preheat the oven to 500 degrees F.

Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the yogurt in a large bowl. Add the chicken and stir to coat. Let stand at least 15 minutes and up to 30 minutes.

Stir the 1 1/4 cups of Parmesan and bread crumbs in a pie dish. Remove the chicken from the yogurt (shaking to remove excess) and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken and bake until they are cooked through and golden brown, about 12 minutes.(Flip them half way through cooking for even browning).

Add about 1 tablespoon sauce and about 1 tablespoon of mozzarella on top of each cutlet. Sprinkle each cutlet evenly with remaining parmesan cheese. Bake for another 5 minutes until cheese is melted.

Transfer the chicken to a platter and serve with pasta if desired.

Turkey Waldorf Salad

A Healthy and Light Summer Salad...So Yummy!

I love light dishes like this in the summer. They are not too filling on a warm day, but satisfying and healthy. It's a great way to incorporate more fruits into your diet. And we all know how important it is too eat our fruits and vegetables, especially organic. The vitamins are at their peak when the fruit is raw and the fiber is highest when eaten with the peel. This salad has both.

The lightness of the salad comes from the fat-free yogurt dressing. Not only does it give a delicious creamy texture, but it also provides calcium, protein and most importantly: pro-biotics which are so important for digestion and health in general.

The classic waldorf salad does not include turkey, but I like the added protein it provides. Plus it gives the salad more substance and can be eaten as your main course. Of course, you could substitute chicken for the turkey, both work well.

Waldorf Turkey/Chicken Salad
adapted from Cooks.com

6 0z. container of plain low fat yogurt (I used stonyfield organic)

1 tbsp. mayonaise
2 tbsp. honey
1 tbsp. apple cider vinegar (I used organic raw unfiltered)
1/8 tsp. salt
dash of pepper

SALAD:

2 c. cubed cooked turkey or chicken (I used naturally raised turkey which I roasted the day before)
1 c. chopped apple (I used one organic fuji apple and squeezed fresh lemon juice on top to prevent browning before adding to salad)
1 c. halved red grapes (I used organic)
1/2 c. thinly sliced celery (I used organic)
1/2 c. raisins (I plumped them in water, then squeezed out water in paper towels)
lettuce leaves (I used organic romaine)
Handful of walnuts, whole or pieces

In small bowl, combine all dressing ingredients; blend well. In large bowl, combine all salad ingredients except lettuce and walnuts. Pour dressing over salad; toss gently. Cover. Refrigerate 1-2 hours to blend flavors. Stir salad before serving. Serve on 4 lettuce lined plates. Sprinkle with walnuts.

You Have To Give This One A Try!!!

Unexpectedly Delicious.

This was the first time I've ever made this recipe, so I didn't know what to expect. I just figured it was something different to do with escarole. I usually use escarole in soups and sometimes atop chicken breasts topped with cheese (which I will post a recipe for soon).

The last time I posted a recipe with escarole in it, I was surprised to learn that many people had never tried it and/or had never heard of it. So I'll give you a brief rundown on this leafy vegetable.

Escarole is a type of endive and a member of the chicory family. It has a slightly bitter taste, yet not as bitter as Belgian or curly endive. It has broad, crisp pale green leaves and can be cooked or eaten raw in a salad.

In this recipe, the escarole is cooked in a casserole and let me tell you, this is an awesome way to eat your greens. The breadcrumbs and olives meld with the subtle flavor of the escarole and the texture that it forms is something to sink your teeth into.

I'll let you be the judge, give it a try ASAP!

Escarole Casserole
recipe by Mariana's Gourmet

1 head escarole
2/3 cup Italian seasoned bread crumbs (I used a little less-about 1/2 cup)
1 clove crushed garlic (I used 2 cloves)
1/2 cup pitted black olives, sliced
2-3 slices prosciutto, chopped (I used 1 slice of Canadian bacon)
1/4 cup grated Pecorino Romano cheese
4 tablespoons olive oil

Boil escarole until tender. (I washed*, chopped and then cooked mine for about 15 minutes.) Drain, dry with paper towel and cut into pieces. Heat oil in pan, saute crushed garlic, prosciutto and escarole in olive oil. Add the seasoned bread crumbs, black olives and grated cheese. Blend well. Place in a buttered casserole dish and top with additional bread crumbs and butter. Bake at 350 degrees for 25 minutes.

*To prepare the escarole, fill a clean sink or very large bowl with cold water. Cut the stem end off the escarole and chop the leaves into small pieces. Add the escarole to the water and move it around to shake off dirt. Let it sit for a few minutes and repeat until there is no dirt in the bottom of the bowl.

Annie's Note: Since the escarole shrinks when cooked, this recipe will only serve up to three people. So I suggest doubling the recipe if you are cooking for more.

Twice Baked Eggplant Parmigiana

No Fry Zone!

This is a healthly alternative to the traditional eggplant parm we all know and love.
The eggplant slices are still dusted in flour, dipped in egg and dredged in breadcrumbs.
The difference is that they are then baked in the oven and then layered with cheese and marinara sauce as usual.

I posted this recipe last year- Check it out!

Asparagus - As a Side Dish and In a Main Dish

Roasting Asparagus Really Does Bring Out The Best Flavor

I almost forgot how much I liked asparagus until I ate it recently. It had been a while since I had it last. I think I had been avoiding it because I may have had a few bad cooking experiences with it in the past. Sometimes fresh asparagus can be tough and stringy at the stem. I have learned a few tricks over the years to prevent this from happening. And now I'm passing them on to you!
By the way, asparagus is really good for you too. According to the world's healthiest foods website, it provides a wealth of B vitamins including 157% of the daily value for B3, 99% of the daily value for B6 and 96% of the daily value for folate.

Roasted Asparagus
Parade Magazine April 2006

1 pound medium sized asparagus
2 tablespoons extra virgin olive oil
salt and pepper, to taste
I didn't use the next 2 ingredients:
1 tablespoon chopped fresh leaf parsley
2 lemons, halved for garnish

Preheat oven to 400 degrees F. In a roasting pan, coat the asparagus with oil, salt and pepper. Arrange in a single layer, facing the same direction. Cover with foil and roast for 10 minutes. Remove foil and roast for 10 minutes. (I roasted them for 15 minutes at this point). Arrange on a platter, garnish with parsley and lemon halves.

Mixed Salad Annie Quick Tip:
Prepare the asparagus by washing under cold water. Take one asparagus and holding with both hands towards the bottom end, snap the asparagus in half. This is the natural breaking point where you should trim the remainder of the asparagus. Just line them up in a single layer and cut them all at the same point. I also peel the asparagus about 1 inch from the bottom with a vegetable peeler to ensure a tender stem.


Healthy Asparagus Omelet
Mixed Salad Annie

1 large egg and 1 egg white
1 tablespoon skim milk
salt and pepper to taste
5 asparagus spears, cooked and cut into small pieces
1 slice of low-fat, low-sodium swiss cheese (I used Alpine Lace)
1 tablespoon buttery spread (I used Smart Balance)

Heat a small non-stick skillet over medium-low heat. Whisk the eggs, milk and salt and pepper. Add spread to the skillet and then the eggs. Let eggs set for a minute or two, lifting the sides of the egg while tilting the skillet to allow the loose egg to flow under. When the egg is no longer loose on the top, add the asparagus and cheese and fold over one side of the egg on top of the other. Allow to cook for another minute. Flip omelet over and cook for 30 seconds more. Slide onto a heated plate and enjoy.

Mixed Salad Annie Quick Tip:
Once the omelet has been flipped over, take the plate you intend to eat on and place the top over the skillet while the omelet cooks for 30 seconds. This will warm your plate and also help melt the cheese.