Burrito
Marinated Southwest Chicken
Brown Rice, Black Beans
Whole Wheat Tortilla
Corn Tortilla Chips n’ Salsa ‐GF
Cucumber Sticks
Fresh Fruit
GF w/o tortilla
The brown rice is a great whole grain. The black beans are canned.
The southwest-style chicken is from Tyson and described as diced, cooked "chicken meat." Read more about farm animals raised by industrial giants like Tyson, antibiotics and hormones. The tortillas are from Tyson and contain: Bleached Enriched Wheat Flour (Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Soybean Oil, Hydrogenated Vegetable Oil (Contains one or more of the following: Cottonseed Oil, Soybean Oil), Mono- and Diglycerides, Contains 2% or less of the following: Salt, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Fumaric Acid, Sodium Bicarbonate, Dough Conditioner (Wheat Flour, Calcium Sulfate, Sorbic Acid), Preservative (Sodium Propionate and Potassium Sorbate). Sodium is 380mg. 5g of fat (1 of which is saturated).
The southwest-style chicken is from Tyson and described as diced, cooked "chicken meat." Read more about farm animals raised by industrial giants like Tyson, antibiotics and hormones. The tortillas are from Tyson and contain: Bleached Enriched Wheat Flour (Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Soybean Oil, Hydrogenated Vegetable Oil (Contains one or more of the following: Cottonseed Oil, Soybean Oil), Mono- and Diglycerides, Contains 2% or less of the following: Salt, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Fumaric Acid, Sodium Bicarbonate, Dough Conditioner (Wheat Flour, Calcium Sulfate, Sorbic Acid), Preservative (Sodium Propionate and Potassium Sorbate). Sodium is 380mg. 5g of fat (1 of which is saturated).
The cucumbers and carrots are fresh along with the fruit.
Are you looking for a healthy breakfast to serve over the holidays ??? Try this, it is easy and delicious !
Mini Veggie Frittatas
This easy, clean egg dish can be made the night before and reheated in the morning. Or you can get your family involved with picking their own veggies in the morning, which can quickly be sautéed and added to your scrambled egg mixture before baking your veggie frittatas. Since I like spinach and mushrooms in my eggs, the recipe below is one of my favorites. However I have also included a bell pepper and onion version of the recipe for those who (to quote my husband) thinks “green stuff in eggs is gross.”
Makes: 12 frittatas Servings: 4 (3 frittatas per serving)
Prep time: 10 minutes Bake time: 20 minutes
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/4 cup of chopped red onion
- 1 1/2 cup of chopped mushrooms*
- 3 cups of organic baby spinach*
- 4 large eggs
- 8 egg whites
- 1 cup shredded light swiss cheese, divided
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
Directions
- Pre-heat oven to 350 degrees.
- Heat olive oil in a pan over medium heat. Saute chopped red onion for 1 minute then add chopped mushrooms and saute 4 minutes, stirring constantly. Add spinach and cover to 1-2 minutes or until spinach wilts. Remove from heat and allow to cool slightly.
- In a medium bowl, whisk together whole eggs and egg whites. Mix in 1/2 cup of shredded cheese and season with salt and pepper. Pour the veggie mixture into the eggs and mix well.
- Fill each muffin pan 2/3 full with egg mixture, then top each muffin tin with the remaining 1/2 cup of shredded cheese.
- Bake for 18-22 minutes until eggs are puffed and lightly browned around the edges. Allow to cool in pan for 2 minutes before serving.
*Bell Pepper and Onion Version – Substitute the mushrooms and spinach for 1/4 cup each of chopped red and green bell peppers. Saute onion for 1 minutes, then add bell peppers and saute for 2-3 minutes more. Then prepare frittatas as directed.
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