LETTUCE LEAVE FISH TACO
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Tilapia (fish of your choice)
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Hot salsa
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Diced cucumber
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Shreaded carrots
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Shreaded 4 cheese blend
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On a leaf of lettuce

Grab-n-Go Egg Muffins
Ingredients
6 - 12 large eggs (depends on muffin tin size)
Mix-ins of choice chopped Veggiee & Meat
Lana likes spinach, red peppers & sausage
I like broccoli, mushrooms nd bacon or ham (or both)
Shreaded cheese
Sea salt, to taste
Pepper, to taste
Another great option for a mix in is dried soup packet
we like spring veggie by Knorr.
Instructions
Preheat oven to 350 degrees
Grease a regular size muffin tin.chop up mix-ins into small pieces
Whisk eggs in a medium size bowl
add all mix-ins
whisk again
Pour into muffin tin, filling each of the cups approximately half way.
Bake for 20 to 25 minutes until eggs are set in the middle.
Store egg muffins in an airtight container in the refrigerator for up to 5 days..


Strawberry Mousse
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Greek Yogert - Vanilla or Plain
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Packet of sugar free jello
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Coolwhip (light)
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Fresh Stawberries
Mix the yogert & jello then fold in the
coolwhip and strawberries