Recipe: Butternut Squash + Bacon + Spinach Flatbread

1 lb butternut squash, seeded, and sliced in 1/4″ squares
1-2 slices of bacon
sundried tomato spread
1/4 cup of baby spinach
sliced mozzarella or any type of cheese that you like
1 tsp of olive oil
fresh thyme
salt and pepper to taste
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My Breakfast – Denny’s Fit Slam Style

Scrambled Egg Whites, Spinach, Grape Tomato, Turkey Bacon, English Muffin
Several Sundays ago, I happened to breakfast at Denny’s. I’m thinking “OH MY GOD! What am I going to get here? Is there anything healthy?” I was surprised to see their Fit Fare menu options which are meals under 550 calories. I chose the FitSlam – 3 scramble egg whites, spinach, grape tomatoes, turkey bacon, with an English Muffin and a side of fruit. It was priced at $6.99 and I was stuffed. I didn’t even finish my fruit because I was so full.

I decided to go home and try recreating the dish. I used the following:
2 Eggs (I put in the yolk too)
handfull of Baby Spinach
5 Cherry Tomato (what I had on hand)
1 English Muffin with a slab of Strawberry Jelly
2 tbsp of Olive Oil

Heat frying pan on High with 2 tbsp of Olive Oil. When hot lower to Medium. Beat eggs with fork until consistent. Add Baby Spinach and Cherry Tomatoes to frying pan for 30 seconds. Add beat eggs to veggies, scrambling eggs at the same time, until eggs are cooked to your preference.

I didn’t have any bacon, so I just had a veggie style Fit Slam. I was pretty full. I ate only half of my English Muffin and cleaned off the scramble eggs and veggies. I would eat this again. It was very quick to make and delicious.

My husband does not like veggies so I swapped it out for deli sliced turkey. I used scissors to cut up turkey, added it to the frying pan with hot olive oil, just to cook it a bit. When it get kinda browning, I add the eggs and scrambled. He also had 1 English Muffin. No complaints from him so must have been okay for him.

Chicken with Peas and Mushrooms

This is a quick Rachael Ray recipe. I love it! It’s so easy to make and it’s so good.

Prep Time: 15 min
Cook Time: 45 min

You need:
8 chicken thighs
2 tablespoons extra-virgin olive oil
1 teaspoon fresh thyme
Salt and pepper
8 ounces mushrooms, halved
1 onion, coarsely chopped
One 10-ounce package frozen peas

1. Position a rack in the upper third of the oven and preheat to 400°. On a rimmed baking sheet, toss the chicken with 1 tablespoon olive oil, the thyme and 1/2 teaspoon each salt and pepper; roast for 20 minutes.

2. Meanwhile, in a medium bowl, combine the mushrooms, onion, peas and the remaining 1 tablespoon olive oil; season with salt and pepper. Add the vegetables to the chicken and cook for 25 minutes more.