Scrambled Egg and Mozzarella Breakfast Pizza
Serves: 2
Cooking time: 14 minutes
Cooking Level: Easy
Ingredients
• 1 whole wheat English muffin
• 2 mushrooms, sliced
• 2 green onions, finely chopped
• 4 tablespoons diced green or red bell pepper
• 1/2 cup egg substitute
• 1/4 teaspoon pepper
• oregano or Italian seasoning, dash
• 4 teaspoons pizza sauce
• 1/2 cup shredded low-moisture, part-skim Mozzarella cheese
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Split English muffin in half and toast; set aside.
3. Heat a small non-stick skillet over medium heat. Add mushrooms, green onions and bell pepper. Cook, stirring continuously for 2 minutes, or until vegetables are softened.
4. Stir egg substitute, pepper and oregano into vegetable mixture. Cook, stirring continuously until egg substitute is set, about 2 minutes.
5. Spread 2 teaspoons of pizza sauce onto each English muffin half. Spoon a quarter of the egg mixture over pizza sauce and top with a quarter of the cheese.
6. Spoon the remaining egg mixture and cheese evenly on top of the muffins. Place the muffins on a baking sheet and bake* for 5 minutes, or until cheese is melted.
*Or, bake in a toaster oven at 350 degrees Fahrenheit for 5 minutes.
Baked Popcorn Chicken
Serves: 2
Cooking Time: 30 minutes
Cooking Level: Easy
Ingredients
• 1/2 to 3/4 lb of chicken, boneless tenders work best
• 1 egg
• 1 tbsp spicy brown mustard
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 cup italian style bread crumbs
Directions
1. Cut up chicken into small popcorn size pieces.
2. Whisk egg and then add mustard, salt, and garlic powder.
3. In another bowl pour bread crumbs in.
4. Preheat oven to 400F. I like using the toaster oven for this recipe.
5. Dunk chicken into egg mixture first and then coat with breadcrumbs. Pat it firmly so that the crumbs cover the whole piece of chicken.
6. Place popcorn chicken on a baking pan covered in foil.
7. Bake for 15 minutes, then flip each piece over and bake again for 10 minutes.
These are great served with a side of spicy brown mustard or ranch.
Tex-Mex Chicken Quesadillas
Serves: 4
Cooking Time: 40 minutes
Cooking level: Easy
Ingredients
• 2 green onions
• 2 cup(s) shredded skinless rotisserie chicken meat
• 1 1/2 cup(s) shredded Monterey Jack cheese
• 1 pickled jalapeño chile, finely chopped
• 1/4 cup(s) (loosely packed) fresh cilantro leaves, chopped
• 4 (10-inch) burrito-size flour tortillas
• 3/4 cup(s) salsa verde
• 1/2 cup(s) reduced-fat sour cream, optional
Directions
1. Preheat toaster oven to 425°F. Thinly slice green onions; reserve 2 tablespoons dark green tops for garnish.
2. Evenly divide chicken, cheese, jalapeño, cilantro, and remaining green onion on one side of each tortilla; fold other half over.
3. In single layer on foil-lined toaster oven tray (working in batches if necessary) toast quesadillas 8 to 10 minutes, or until tortillas are golden brown and cheese is melted.
4. Cut each quesadilla in half. Serve with salsa verde, plus sour cream if you like; sprinkle with reserved green onions.
