Veggie Frittata-
1 tsp extra virgin olive oil1/2 of an onion
1 red bell pepper-cut into thin strips
2 handfuls of fresh spinach, chopped finely
4 egg whites and 2 whole eggs
1/2 cup of skim milk
2 dashes of sea salt2 pinches of cumin
2 dashes of black pepper
- Heat oven to 350 degrees.
- In an ovenproof skillet, heat EVOO. Add your bell pepper and onion and cook for about 5 minutes.
- While your veggies are cooking, mix eggs, milk, salt, pepper and cumin in a bowl.
- Pour the egg mixture over the bell peppers and onion. Cook in the pan until the edges are set.
- Place the pan into the heated oven.
- Bake for about 5 minutes, or until the center of the frittata is set.
- Divide the dish in half. Serves 2 people (or you can save the other half for breakfast tomorrow).
Asian Noodle Bowls:
2 boneless, skinless chicken breasts, cut into thin strips
2 Tbsp low-sodium soy sauce
1 clove of mixed garlic
2 Tbsp red wine vinegar
2 Tbsp sesame oil
4 cups low-sodium chicken broth
1 package of Soba noodles (or Asian Noodles)
1 1/2 cups of frozen peas
2 cups of chopped fresh broccoli
1 red bell pepper, thinly sliced
1 carrot, shredded
1 onion, chopped
1 heaping handful of fresh chopped spinach to each serving you are making.
- In a large saucepan, combine chicken breast, soy sauce, garlic, red wine vinegar and sesame oil over medium heat.
- Bring to a gentle boil.
- Add broth, and let it continue to boil. Cook until chicken in thoroughly cooked (about 10 minutes of cooking)
- Add in peas, broccoli, bell pepper, onion and soba noodles. Cook for 5 minutes.
- Reduce heat, cover and let simmer for about 5 more minutes.
- Add shredded carrot to soup. And let sit for 2 more minutes.
- Place the 1 handful of chopped spinach in each bowl. Dish out about 2 cups of soup to each bowl. (We were only serving 2, since our boys wouldn't even try this, so we saved the rest of the soup for lunch the next day. We easily ate just over 2 cups of soup at each meal.)
- Enjoy!!!!
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| Asian Noodle Bowl- So tasty!! |
