Really quick, delicious, vegetarian dinner!
Ingredients:
- 1 Eggplant
- Olive oil (about 4 tablespoons or more as needed)
- About 1/4 cup feta cheese
- About 6-8 fresh mint leaves
- Salt/Pepper
Recipe:
- Cut the eggplant into cubes (peeled first) then roast until golden brown (low broil)
- Bake the multigrain flatbread for 10 mins on 350 degrees
- Grind half the eggplant chunks in the food processor with 2 tablespoons olive oil
- Spread ground eggplant mixture on multigrain flatbread
- Top with the remaining eggplant pieces, feta cheese & mint leaves
- Sprinkle more olive oil, salt & black pepper & broil for 5 mins
- Enjoy!
Quick, hearty breakfast!
Time: 30 mins
Ingredients:
- 2 eggs
- two slices of pumpernickel bread
- 1 avocado
- 1 teaspoon smoked paprika
- 1 teaspoon lime juice
- salt/pepper as desired
Recipe:
- Soft-boil the eggs (add them to boiling water for 5-7 mins)
- Lightly toast the pumpernickel toast
- Mix avocado in a bowl with lime juice, paprika, salt and pepper
- Spread avocado mixture on toast
- Strain and peal shell off the eggs - cut in half and lay on the avocado mixture open-faced
- Enjoy!
Time: 25 mins
Ingredients:
- ~ 4 chicken tender pieces
- salt/pepper
- chipotle seasoning (optional)
- 1/4 packet of Hidden Valley Ranch seasoning
- 1 tortilla (I used a multi-grain, jalapeño cheddar flavored tortilla)
- shredded lettuce
- diced tomatoes and chillies (optional)
- sour cream (optional)
- Take about 4 chicken tender pieces, strip them into smaller pieces and season with salt, chipotle peppers, and some Hidden Valley Ranch seasoning (about a teaspoon from the packet).
- Brown chicken pieces in a skillet on medium-high heat.
- Warm a tortilla on the skillet for about 5 mins on medium heat, until the ends are curling up and crispy.
- Top tortilla with chicken, diced tomatoes and chilies, lettuce, and sour cream (I seasoned my sour cream with Hidden Valley Ranch seasoning from the packet as well), and shredded cheddar cheese.
- ENJOY!
