Hearty Breakfast Plate
A great way to start your day!
NGREDIENTS
- 1 medium sweet potato, peeled and cut into 1” chunks
- 1 tsp olive oil
- 1 tbsp butter, divided
- 1⁄4 tsp salt, divided
- 3 cremini mushrooms, stems removed
- 1 roma tomato halved widthwise
- 2 cups baby spinach
- 3 large eggs
- 6-8 oz lean ham, cut into 2 or 3 thick slices
- fresh ground pepper to taste
- 1/2 grapefruit (optional)
Preheat an oven to 400F. Toss sweet potato with olive oil and a little of the salt reserving some to season the other vegetables and eggs. Roast for 12-15 minutes while you prepare the rest of the platter or until cooked through.
Place half of the butter in a large nonstick skillet over medium high heat. When butter starts to foam, place mushrooms cap side down in the pan. Add tomatoes cut side down into the pan. Sear mushrooms and tomato without moving it for 2-3 minutes or until golden brown. Flip and place to one side of the skillet and sear for another 2-3 minutes. Place spinach to the other side of the skillet, moving it around with a spatula to wilt it. Sprinkle vegetables with a little of the salt.
Remove from the pan to a plate and cover to keep warm.
Clean out the skillet making sure any burned bits are scrubbed off. Place skillet back onto the heat and add remaining butter in. Crack 3 eggs in on one side of the skillet for sunny side up eggs. Place ham on the other side. Cook eggs to desired doneness and sear ham until warmed through. Place on plate beside vegetables. Season with black pepper.
Serve with optional grapefruit.
Meatzza with Canteloupe and Fennel
You will love this pizza!
INGREDIENTS
Crust
- 12-16oz ground chicken
- 1 slice whole grain bread, pulsed in a food processor
- 1 1⁄2 tsp Italian seasoning
- 1⁄2 tsp garlic powder
- 1 tsp onion powder
- 1⁄2 tsp salt
Sauce
- 1 pack IP Tomato Soup
- 1/2 cup chicken broth
Toppings
- 2 oz crumbled goat cheese or grated parmesan
- 3 mushrooms, sliced
- 2 baby bell peppers, top removed and sliced into rounds
- 1/2 cup rapini
- crushed chilies to serve (optional)
Italian Snack Platter
- 1⁄2 fennel, bulb only, cut into thin wedges or cucumber
- 1⁄4 small cantaloupe cut into wedges
- 1 tbsp mint, leaves torn
- 1 wedge lemon1 pack IP Tomato Soup
- 1/2 cup chicken broth
Preheat oven to 450F.
Mix all of the crust ingredients together until just combined. Put a piece of parchment paper on a baking tray. Press it into a 1⁄2” thick circle. Bake for 12 minutes. Remove from the oven and cool for 5 minutes.
While crust cooks prep toppings. Whisk tomato soup into chicken broth. Heat up on a stove until thickened. Set aside. Platter the fennel and cantaloupe and mint on a plate. Squeeze some fresh lemon juice overtop.
Carefully drain any excess liquid off the tray with the meat crust. Transfer the meat crust to a new piece of parchment paper using a wide spatula to assist you.
Spread tomato soup sauce over meat crust and top with toppings evenly over top. Spray with cooking oil. Bake for 7 minutes or until ingredients are golden brown. Allow to set for 5 minutes before cutting and serving. Top with optional chilies, fennel and cantaloupe.Preheat an oven to 400F. Toss sweet potato with olive oil and a little of the salt reserving some to season the other vegetables and eggs. Roast for 12-15 minutes while you prepare the rest of the platter or until cooked through.