Recipe ideas

Hungry Girl’s Breakfast Bowl

Ingredients:
1 tray Green Giant Just for One Broccoli & Cheese Sauce
3/4 cup frozen potatoes O'Brien (like the kind by Ore-Ida)
3/4 cup fat-free liquid egg substitute (like Egg Beaters Original) (I used the Southwestern Egg Beaters)
1 slice Canadian bacon, chopped
2 tbsp. shredded fat-free cheddar cheese

Directions:
Prepare broccoli & cheese sauce according to package instructions. Set aside.

Bring a large pan sprayed with nonstick spray to medium heat. Add egg substitute and scramble for 2 - 3 minutes, until fully cooked. Place scrambled egg substitute in a microwave-safe bowl and set aside.

Remove pan from heat, re-spray with nonstick spray, and return pan to the stove. Raise heat to medium-high and add potatoes. Cook for 3 - 4 minutes, stirring occasionally, until thawed and lightly browned.

Add Canadian bacon and cook until hot and a little crispy, about 1 - 2 minutes.

Add potato/bacon mixture to the bowl with the egg scramble. Add broccoli & cheese sauce and mix to combine.

Sprinkle shredded cheese on top of the bowl, and microwave for 30 - 45 seconds, until cheese has melted.

Serving Size: entire bowl
Calories: 262-Fat: 3.5g-Sodium: 1,306mg-Carbs: 23.5g
Fiber: 5g-Sugars: 4g-Protein: 31g



Chicken curry (core)
1 lb boneless, skinless chicken breasts
2 TBS curry powder
1/4 tsp ground cinnamon
2 TBS olive oil
1 medium yellow onion, thinly sliced
2 medium zucchini, thinly sliced
1.5 c low-sodium chicken broth
1.5 c FF evaporated milk
1.5 tsp kosher salt
1/4 tsp black pepper
Cooked brown rice
1/2 c fresh basil leaves, torn
**Optional: 1 oz sliced almonds (8 WPAs; 2 WPAs per serving), for garnish

Rinse the chicken and pat it dry with paper towels. Cut it into 1" pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate.

Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, milk, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5 to 7 minutes.

Divide the rice among individual bowls, top with the curry, and sprinkle with the basil.

Serves 4 (1.5 tsp healthy oil per serving)