Breakfast
Florentine egg cups
1 9 or 10 ounce package frozen chopped spinach thawed and water squeezed out or 2 cups fresh baby spinach, steamed
¾ cup shredded reduced-fat cheese Pecorino Romano**, mozzarella or cheddar
¼ cup diced red or green peppers
¼ cup diced onions
1-2 Dash of hot pepper sauce
salt and pepper optional
1 8- ounce container of Egg Beaters or 10-12 eggs, beaten
INSTRUCTIONS
Mix all of the ingredients except the Egg Beaters and divide this mixture into 12 ½-cup ramekins that have been sprayed with oil.
Pour the Egg Beaters evenly into each ramekin.
Bake at 350F degrees for 20-25 minutes until a knife inserted in the middle comes out clean.
After the eggs cups cool, run a table knife around the egg cups and remove them from the ramekins.
Lunch
Buffalo Chicken Wraps with Blue Cheese
1 rotisserie chicken, skin removed and meat diced
½ cup buffalo sauce
4 tablespoons unsalted butter, melted
4 large flour tortillas
2 cups shredded mozzarella cheese
4 celery stalks, cut into batons
1 cup celery leaves (or parsley)
½ cup blue cheese dressing
1. In a medium bowl, toss together the chicken, buffalo sauce and melted butter.
2. Heat a large skillet over medium heat. Warm each tortilla for about 30 seconds per side to soften it.
3. Working with one tortilla at a time, place the tortilla on a work surface and spoon ¼ cup of the chicken mixture onto the center. Top with ½ cup mozzarella, a quarter of the celery and celery leaves, and 2 tablespoons blue cheese dressing. Fold the sides of the tortilla inward to encase the filling and then tightly roll up the tortilla. Repeat to make three more wraps.
Dinner
Greek Yogurt Chicken Salad Stuffed Peppers
⅔ cup Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons seasoned rice vinegar
Kosher salt and freshly ground black pepper
⅓ cup chopped fresh parsley
Meat from 1 rotisserie chicken, cubed
4 stalks celery, sliced
1 bunch scallions, sliced and divided
1 pint cherry tomatoes, quartered and divided
½ English cucumber, diced
3 bell peppers, halved and seeds removed
In a medium bowl, whisk together the Greek yogurt, mustard and rice vinegar; season to taste with salt and pepper. Stir in the parsley.
Add the chicken, celery and three-quarters each of the scallions, tomatoes and cucumbers. Stir well to combine.
Divide the chicken salad among the bell pepper boats; garnish with the remaining scallions, tomatoes and cucumbers.
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