LETTUCE LEAVE FISH TACO

 

  • Tilapia (fish of your choice)

  • Hot salsa

  • Diced cucumber

  • Shreaded carrots

  • Shreaded 4 cheese blend

  • 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

 

  • Greek Yogert - Vanilla or Plain

  • Packet of sugar free jello

  • Coolwhip (light)

  • Fresh Stawberries

 

   Mix the yogert & jello then fold in the  
   coolwhip and strawberries