Eggs with Goat Cheese and Greens

I like to buy the big bin of greens from Costco.  Because I'm mostly cooking for one, I have to go through them quickly.  So I eat them as salads, put them in my rice tortilla wraps, and load my omelette with them.

Beat 4 eggs until smooth.  Add a sprinkling of sea salt.
Pour into med-hot olive oiled pan.  Let the eggs cook a bit, tipping up an edge to allow the uncooked egg to run under the pancake and cook.  When most of the egg is cooked, load up with greens (app. 1 cup).  Also (if you can eat goat or sheep cheese) add a tablespoon or two of cheese.  Fold the omelette in half and cover with a lid.  This lets the cheese melt a bit.  I was always taught to not let the eggs brown, but they always seem to.  Perhaps I keep the heat too high. This omelette will most likely feed two. Enjoy

Double Baked Potatoes

Wow, this used to be one of my favorite dishes.  I quit eating potatoes, not entirely, but cut way back because they have a high glycemic index.  If you want to loose weight or if you are insulin sensitive, here is one place to consider keeping control of your sugar intake to help your body process sugars more slowly.  Look on-line for a list of low glycemic index foods.  Then use the chart to help you plan the number of carbs you eat each day.  That said, once in awhile, splurge on a Double Baked Potato.

Four Servings
Bake two medium to large potatoes in 350 oven for about 1 hour.  Remove and cool for 10 minutes or long enough to handle.  Slice lengthwise in half.  Carefully scoop out potato, saving skins, and  mash and mix in a bowl until creamy, adding salt and butter and liquid (chicken broth or water) until the texture is correct.  Once mashed smoothly, refill the skins with this mixture and sprinkle with non-dairy cheese or (if you system can handle it) hard goat or sheep cheese.  Return to oven on a baking sheet and cook for another 10 minutes or so.  Serve with a protein dish and vegetable.  

Enjoy!