KP’s Breakfast Sammy

KP’s Breakfast Sammy

Breakfast Sammy

Kristen Richardson
Servings 1
Calories 310 kcal

Ingredients
  

  • 1 egg
  • 1 “sliced thin” pepper jack cheese slice
  • 2 slices canadian bacon
  • 1 “everything” bagel thin or sandwich thin
  • 1 tsp butter
  • Cooking spray

Instructions
 

  • Pan-fry your egg over medium heat. I have a one-egg pan that I use which works perfectly!
  • While your egg is frying, toast your bagel thin whole, don’t separate into two pieces.
  • On a separate plate, place 2 pieces of canadian bacon and microwave for about 30 seconds to heat.
  • Once the egg is done, place aside but leave in the pan.
  • When bagel/sandwich thin is done toasting, place on a plate.
  • Add your slice of cheese to the bottom of the bagel while lightly buttering the other side.
  • Place egg on top of the cheese slice and then layer with turkey sausage (flat side down).
  • Top off your sandwich with the top part of your bagel and enjoy!

Notes

If you want to make two at a time (which I usually end up doing), just make two separate eggs in one pan and toast your bagels at the same time since you only use one slot for one bagel.
Make Ahead Breakfast Burrito

Make Ahead Breakfast Burrito

 

Breakfast Burrito

Servings 8
Calories 223 kcal

Ingredients
  

  • 1 lb ground turkey sausage
  • 1 tbsp olive oil
  • 1 green pepper, chopped
  • 1/2 white onion, chopped
  • 1 tsp garlic salt
  • 1 tsp cilantro
  • 1/4 tsp paprika
  • 1/4 tsp cayenne
  • 1 32oz carton “Better’n Eggs” liquid eggs
  • 1 package Tumaro’s Garden Veggie “Low-In-Carb” Wraps
  • 1 bag low-fat shredded cheddar
  • Plastic Wrap

Instructions
 

  • Brown turkey sausage in skillet and drain excess fat. Set aside.
  • In the same pan, on medium-high heat, sautee peppers and onions with olive oil. Throw in all the spices and cook until the onion become translucent.
  • Add liquid eggs (I only used about ¾ of the carton so you should have some left over). Use your best judgement for a vegetable to egg ratio. When eggs start to cook, add in the turkey sausage and cook altogether until eggs are cooked through.
  • Set up your “wrapping station” for the burritos: A space for your pieces of plastic wrap to lie flat, and somewhere to put them once they’re wrapped.
  • Lay out your piece of plastic wrap and burrito shell. Spread cheese on the bottom of the wrap, and then your egg-sausage mixture. Wrap tightly and then roll into plastic wrap securely. Repeat this process with all of wraps and place into plastic bag.
  • Throw in the freezer and enjoy whenever you want!

Notes

I had some turkey-sausage mixture left over so I just threw the leftovers into a container in the fridge and had it for breakfast the next day. For a little spice, use pepper jack cheese instead of cheddar. They freezer wonderfully and reheat nicely too.
Chicken Caesar Flatbread

Chicken Caesar Flatbread

Chicken Caesar Flatbread

Kristen Richardson
Servings 4
Calories 326 kcal

Ingredients
  

  • 1 refrigerated thin crust pizza dough
  • 5 oz plain greek yogurt
  • 1 tbsp minced garlic
  • Salt and pepper to taste
  • 1 small can sliced olives
  • 1/2 cup cherry tomatoes, sliced lengthwise
  • 2-3 cooked chicken breast tenderloins
  • 3 tbsp grated parmesan cheese
  • 2 tbsp light Caesar dressing
  • 1 bag romaine lettuce

Instructions
 

  • Preheat oven to 425⁰.
  • Coat your pizza stone or sheet pan with flour and roll out pizza dough evenly.
  • Place in preheated oven for 6 minutes. This is to make sure the middle of the crust cooks evenly after all the toppings have been added.
  • In small bowl, mix yogurt, garlic, salt and pepper.
  • Take dough out of oven, top with greek yogurt mixture, tomatoes, olives, and chicken.
  • Place in oven for another 10 minutes, or until crust is golden.
  • Top off with romaine lettuce, drizzle with dressing, and sprinkle with parmesan cheese.
  • Let cool about 5 minutes, slice, and serve!

Notes

To speed things up, you can always use rotisserie chicken or pre-cooked chicken pieces for the pizza. This way, all your ingredients are ready to be made into a delicious, colorful meal.
Chicken Enchiladas

Chicken Enchiladas

Chicken Enchiladas

Kristen Richardson
Cook Time 25 mins
Servings 4
Calories 408 kcal

Ingredients
  

  • 1 lb ground chicken
  • 1 package “Tumaro’s” Let’s skip the sandwich wraps (8 count)
  • 1 green pepper (chopped)
  • 1/2 sweet onion (chopped)
  • 1 tbsp minced garlic
  • 2 10 oz. cans of mild enchilada sauce
  • 1 can mild salsa (hot if you like spicy foods)
  • 1 4oz can diced jalapenos
  • 1/2 tsp red pepper flakes
  • 1/2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp each of salt and pepper
  • 2 cups shredded mexican blend cheese

Instructions
 

  • Preheat oven to 375⁰ and spray 9×13 pan with non-stick spray.
  • Spoon 1/2 can of enchilada sauce on the bottom of the pan. 
  • Brown ground chicken over medium-high heat.
  • Once browned, add pepper, onion, jalapenos, and garlic and saute until onions are translucent.
  • Add in red pepper flakes, chili powder, garlic powder, salt, and pepper and mix to combine.
  • Add remaining half of enchilada sauce to meat mixture. 
  • Prepare assembly of enchiladas. 
  • Layer one wrap with about 3 tbsp chicken mixture, top with 1 tbsp cheese, and 1 tbsp salsa. (Be sure to reserve 1 cup cheese)
  • Wrap tightly around mixture to form enchilada, and place seam side down into pan.
  • Continue with remaining mixture to form 8 enchiladas. 
  • If you have any meat left over, just pour on top of assembled enchiladas. 
  • Top with another 1/2 can enchilada sauce, and 1c cheese. 
  • Bake for 25 minutes or until bubbling, take out and enjoy!! 

Notes

Buy the pre-chopped peppers and onions mix if available in your grocery store. They make life so much easier, and quicker! Not a fan of ground chicken? Buy a rotisserie chicken, debone and shred it into small pieces to use. 
Chicken BLT Salad with Jalapeno-Ranch Dressing

Chicken BLT Salad with Jalapeno-Ranch Dressing

Chicken BLT Salad with Jalapeno-Ranch Dressing

Kristen Richardson
Servings 6
Calories 185 kcal

Ingredients
  

  • 2 bags or one head of romaine lettuce
  • 1/2 lb low-sodium bacon
  • 1 pint cherry tomatoes, sliced
  • 1-2 chicken breasts, cooked and sliced into bite-sized pieces
  • 2-3 jalapenos
  • 1/2 cup light ranch dressing

Instructions
 

  • Preheat oven to 425⁰ and place bacon on a lined baking pan. *The bacon will crisp up better if you place a cooling rack under the bacon so the fat can drip off while baking.
  • While you’re waiting for the oven to heat, slice cherry tomatoes, and cut and de-vein the jalapenos. Slice the jalapenos into thirds and place into a small food processor.
  • Add ranch dressing to the food processor and puree jalapenos and dressing until there are no more chunks.
  • Cook bacon for 15 minutes, flip, and cook for another 8-10 minutes until bacon is cooked and crispy.
  • Assemble your salad with romaine, tomatoes, chicken, bacon, and drizzle with jalapeno-ranch dressing.

Notes

Sprinkle with parmesan cheese for a little more flavor. You can also use turkey bacon to cut down on the sodium. This is also a great salad for lunches for the week! Easy to assemble, little ingredients, and SO delicious!