Total Time: 20 minutes | Servings: 4

Ingredients

• 6 large eggs, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Olive oil for the pan
• 1 cup shredded pepper jack cheese
• 4 8-inch whole wheat tortillas
• 1 cup arugula or spinach, chopped
• 1 medium avocado, cubed
• Salsa

Preparation

• Heat oven to 200°F, if you need to keep the quesadillas warm until you serve them. Whisk the eggs in a medium bowl with salt and pepper, and set aside. Place a medium cast iron or nonstick pan over medium heat and oil or spray lightly with olive oil.
• Pour the eggs into the pan and cook, stirring occasionally, until they are softly scrambled and still moist. Transfer to a medium bowl and stir in the pepper jack cheese. Divide the egg mixture into four portions.
• Place a large skillet over medium-high heat for a few seconds. Carefully place a tortilla in the pan, then spoon one portion of the eggs onto half of the tortilla; sprinkle with a quarter of the arugula or spinach and a quarter of the avocado.
• Fold the tortilla over to cover the filling, place another tortilla on the empty side of the pan, and assemble the second quesadilla in the same way. Press lightly to seal the ingredients inside the tortillas. Using a spatula, turn the first quesadilla after about 2 minutes, being careful not to spill the filling. The tortilla should be browned and crisp.
• Repeat with the remaining tortillas and filling. Turn the heat down to medium if the tortillas are browning too quickly. Transfer the finished quesadillas to plates, cut each quesadilla in three wedges and serve with salsa.

Nutritional Information

Total Time: 20 minutes | Servings: 6

Ingredients

• 6 slices bacon, pork, turkey or plant-based
• 1 tablespoon extra virgin olive oil (only if using plant-based bacon)
• 12 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups baby spinach, chopped
• 6 English muffins or sandwich thins
• 6 slices cheddar cheese

Preparation

• In a large saute pan over medium heat, place the bacon and fry until crisp, about 3 to 4 minutes per side. If using plant-based bacon, fry in olive oil until crisp. Place on a paper towel-lined plate to cool.
• Pour off the bacon fat, leaving enough to coat the pan. In a medium bowl, lightly whisk the eggs, salt and pepper. Place the pan over medium heat and pour in the eggs. Scramble until almost cooked, about 3 minutes, then stir in the spinach. Cook until the eggs are cooked but still soft, about 3 minutes. Transfer to a bowl to cool.
• Place the 6 English muffins or sandwich thins on a cutting board and remove tops. Place cheese slices on the bottom slices, then scoop ½ cup of the scrambled eggs on top. Break each bacon slice in pieces and put on top of the eggs. Top with bread.
• Wrap tightly in waxed paper, then freeze for up to two months. To reheat, place frozen sandwich on a paper towel and microwave for 2½ to 3 minutes.

Nutritional Information

Total Time: 25 minutes | Servings: 4-6

Ingredients

• 8 ounces farfalle pasta, about 3½ cups
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/4 cup fresh parsley, coarsely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups cherry tomatoes, halved
• 1 medium cucumber, chopped
• 1 (15-ounce) can navy beans, drained and rinsed
• 1/2 cup kalamata olives, pitted and chopped
• 1 large red bell pepper, chopped
• 1/4 cup red onion, chopped
• 4 ounces feta cheese, crumbled

Preparation

• Bring a large pot of salted water to a boil over medium heat, then cook the pasta according to package directions. Drain well.
• In a large bowl, combine the olive oil, red wine vinegar, parsley, oregano, salt and pepper and whisk to mix well. Add the drained, still warm pasta and toss to coat while you prepare the vegetables.
• Add the tomatoes, cucumber, navy beans, olives, pepper, red onion and feta and toss to mix.

Nutritional Information

Total Time: 25 minutes; 15 active minutes | Servings: 6

Ingredients

• 2 tablespoons canola oil
• 1 large onion, chopped
• 3 tablespoons tomato paste
• 1 pound green beans, trimmed
• 2 large carrots, thinly sliced
• 2 large tomatoes, chopped
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1/2 teaspoon salt

Preparation

• Place a large saute pan over medium-high heat and drizzle in the oil. Add the onion and stir. When it starts to sizzle, reduce the heat to medium low and stir frequently until soft, about 10 minutes.
• Stir in the tomato paste and keep stirring until the paste is a shade darker, about 3 minutes.
• Add the green beans, carrots, tomatoes, ginger, garlic and salt and stir. Cover the pan and raise to medium, then cook for ten minutes.
• When the carrots are tender, taste for salt and serve.

Serving Suggestion

Serve as a side dish with Mediterranean or Middle Eastern-inspired main dishes.

Nutritional Information

Total Time: 30 active minutes | Servings: 4

Ingredients

• 1/4 cup lime juice
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons canola oil
• 1 onion, thinly sliced
• 2 cloves garlic, chopped
• 1 pound ground turkey
• 1 teaspoon red pepper flakes
• 8 ounces snap peas, trimmed
• 1/2 cup fresh mint
• 1/4 cup chopped roasted peanuts
• Cooked rice

Preparation

• In a cup, stir the lime juice, soy sauce and honey and reserve.
• Place a large saute pan over medium-high heat. Drizzle with canola oil and add the onions. Stir until the onions start to soften, then reduce the heat to medium and cook for about 5 minutes, until golden and lightly browned in spots.
• Raise the heat to medium-high. Add the garlic and stir for a minute, then crumble in the ground turkey and add the pepper flakes. Stir, breaking up the meat as it cooks, for about 5 minutes.
• When the turkey is browned, pour the lime juice mixture over the pan and stir. Bring to a boil and cook until thickened.
• Sprinkle the peas over the meat and cover the pan to steam them for 3-4 minutes. Sprinkle with mint and peanuts and serve over rice.

Serving Suggestion

For an alternative to rice, serve over butter lettuce leaves!

Nutritional Information