Spinach Prosciuto Frittata Muffins
Preheat oven to 350 degrees F. Spray 12-cup muffin pan with nonstick cooking spray.
In large bowl, beat eggs, milk, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir in cheese, spinach and roasted red pepper.
Divide batter among muffin-pan cups (about 1/4 cup each), top with prosciutto and bake 20 to 25 minutes or until just set in the center.
Cool on rack 5 minutes, then remove from cups. Serve warm. Can be refrigerated up to 4 days; microwave on High 30 seconds to reheat.
Peanut Butter Energy Bites
Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll.
Roll into 12 bites and store in the fridge for up to a week.
Kale & Roasted Cauliflower Salad
On a large rimmed baking sheet, toss cauliflower florets with olive oil and 1/8 teaspoon each of salt and pepper. Roast in 450°F oven for 25 minutes, or until stems are tender.
In large bowl, whisk lemon juice, olive oil and 1/2 teaspoon salt. Toss kale with dressing. Let stand at least 5 minutes.
To kale, add cooked cauliflower, onion, feta cheese, golden raisins and toasted pine nuts. Toss until well combined.
Cucumber Greek Salad
In a large bowl, combine cucumbers, tomatoes, and onions.
In a smaller bowl, mix the olive oil, lemon juice, and dried oregano. Pour over the vegetables and mix well. Season salad with salt and pepper.
Sprinkle feta cheese and olives over the top of salad and mix. Taste and adjust spices if need be. Refrigerate until ready to eat.
Salmon with Mango & Lime Salsa
For salsa (makes 4 servings):
Season salmon or chicken with salt and pepper to taste.
Heat 1 teaspoon olive oil over medium-high heat in a nonstick pan. Brown 1 to 2 minutes per side (4 sides for salmon). Bake on a sheet at 400°F, 8 minutes for salmon, 18 to 20 minutes for chicken.
Stir together mango, red bell pepper, lime zest, lime juice, cilantro, scallions, Sriracha (or similar hot sauce), and coarse salt.
Pile a few dollops of salsa on salmon or chicken.
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