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I saw an idea on TV for egg crepes where you can make "macaroni and cheese from them". I made the egg crepes, but not the "mac and cheese' yet. But here is the idea.
Egg crepes (from Suzanne Somers recipes which I cut in half to make about 8 7" diameter crepes):
3 eggs, salt and pepper
Lightly beat eggs. Preheat omelet pan on medium-medium high and coat it with butter. With a ladle, add slightly beated egg to coat VERY THINLY. When it sets, flip it and cook for another minute or so. Keep doing until all the egg is gone.
First thing I did with the crepes was to stuff them with a mixture of:
Canned chicken breast mixed with mayo, toasted almond slivers, sauteed mushrooms and parmesan cheese. I stuffed the crepes with this mixture and then covered with mozzarella cheese and baked at 350 for about 15 minutes to heat through. It was really good. You could also stuff with ricotta cheese or a hundred other things!
For the 'mac and cheese' you are supposed to roll up the crepes, several at a time, and with a knife or kitchen scissors, slice the rolled up crepes into about 1/4" slices. Put them in a casserole dish, cover with cheese sauce (you can do this by melting cheddar with some cream, salt and pepper and if you want a little dry mustard). Pour the cheese mixture over the top of the egg crepe slices and bake.
Like I said, I have not yet tried the 'mac and cheese' yet, but it sounds like it will be good.
Egg crepes (from Suzanne Somers recipes which I cut in half to make about 8 7" diameter crepes):
3 eggs, salt and pepper
Lightly beat eggs. Preheat omelet pan on medium-medium high and coat it with butter. With a ladle, add slightly beated egg to coat VERY THINLY. When it sets, flip it and cook for another minute or so. Keep doing until all the egg is gone.
First thing I did with the crepes was to stuff them with a mixture of:
Canned chicken breast mixed with mayo, toasted almond slivers, sauteed mushrooms and parmesan cheese. I stuffed the crepes with this mixture and then covered with mozzarella cheese and baked at 350 for about 15 minutes to heat through. It was really good. You could also stuff with ricotta cheese or a hundred other things!
For the 'mac and cheese' you are supposed to roll up the crepes, several at a time, and with a knife or kitchen scissors, slice the rolled up crepes into about 1/4" slices. Put them in a casserole dish, cover with cheese sauce (you can do this by melting cheddar with some cream, salt and pepper and if you want a little dry mustard). Pour the cheese mixture over the top of the egg crepe slices and bake.
Like I said, I have not yet tried the 'mac and cheese' yet, but it sounds like it will be good.
I am back on induction, a week into it now on 4/22/10, doing excellent and seeing results. Once again, my weight goal is 140. 
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