Pepperoni Frittata
https://www.youtube.com/watch?v=JsgBDn5K63Y
Ingredients
- 2 1/2 cups frozen shredded hash browns thawed, low sodium preferred
- 1/3 cup chopped onion
- 1 tbsp olive oil
- 1 1/4 cup fat free egg substitute
- 1/2 cup skim milk
- 1 tsp Italian blend herb seasoning
- 1/2 tsp ground black pepper
- 20 slices pepperoni prefer turkey or low fat
- 3/4 cup shredded Mexican cheese blend
Servings:
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Instructions
- In a large skillet, cook potatoes and onion in butter until tender and lightly browned.
- Meanwhile, in a large bowl, beat eggs, milk, Italian seasoning, salt and pepper.
- Pour over potato mixture; stir to combine.
- Sprinkle with pepperoni.
- Cover and cook on medium-low heat for 10-12 minutes or until eggs are set.
- Remove from the heat.
- Sprinkle with cheese; cover and let stand for 2 minutes.
- Cut into wedges.
Recipe Notes
Oven Roasted Chicken and Vegetables
Mexicali Turkey Skillet Casserole
Mango Chicken Salad
Enjoy this light and flavorful salad on a hot day. Add a light raspberry tea to complete this meal and to feel refreshed! It’s a quick and easy recipe for dinner tonight! 
Ingredients
- 2/3 cup plain non fat or low fat yogurt
- 3/4 cup chopped fresh cilantro
- 2 tbsp fresh lime juice
- 1 tbsp fresh lime zest
- 2 tsp dijon mustard
- 1/4 tsp ground cayenne pepper
- 1/4 tsp ground black pepper
- 2 cups shredded cooked chicken
- 1 large, fresh mango peeled and cut into chunks
- 6 cups fresh spinach leaves washed
Servings:
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Instructions
- In a small bowl, whisk yogurt, cilantro, lime juice, lime zest, Dijon mustard and spices to make a dressing.
- Mix chicken and mango in medium bowl.
- Add dressing to chicken and mix well. Serve 1/2 cup chicken salad on top of 1 cup of washed spinach leaves.
Recipe Notes
