Japanese Green Tea Vege Cake

1/2 stick of butter
3 eggs
5 oz frozen squash, thawed
3 oz fat free cottage cheese
1 1/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp unused green tea leaf
2 oz romaine lettuce, chopped by hands
1 small tomato, chopped

1. In a big microwavable bowl, melt butter in microwave low for 20 seconds. Mix all ingredients.
2. Preheat the oven to 400F. Pour the batter to the rectangler baking pan. Bake 30 to 40 minutes or until you insert a toothpick and it comes back clean.

Japanese Green Tea Muffins

12 muffins

2 cups Heart Healthy Bisquick mix
1/2 cup almond milk
1/2 cup fat free ricotta cheese
2 eggs
2 oz romaine lettuce,chopped
2 oz sliced turkey, chopped
1 small tomato, chopped
2 oz frozen oorn
1 tsp green tea leaves (not used)
1 tsp ground flax seed
1 tbs ground soy powder

1. Preheat the oven to 400F. Line 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with paper baking cups. Spray oil on the paper cups.
2. Stir all ingredients in a medium bowl. Mix well. Divide batter evenly among muffin cups.
3. Bake 25 to 35 minutes or until toothpick inserted in center of muffin comes out clean.

Cabbage and ham egg salad

Ingredient
1/4 cabbage
3 sheets of ham or tyrkey
1/2 Tbs mayonese
1 Tbs white valsamic vinegar
2 eggs

1. Chop cabbage. Put them in a bawl with a lid. Put the lid and microwave high for 2 minutes.
2. Chop ham. Mix ham, cabbage, mayo and vinegar.
3. Boil egg from water for 10 minutes. Drain and pour cold water, in water peel egg. Separate egg white and york. Mince egg white, put on top of cabbage. Strain egg york and put on top of egg white.