Whenever I BBQ I try and toss a little something on the grill to make the next day's meals easier: planned leftovers. Sometimes it's an extra foil packet of veggies or an extra piece of chicken for chicken salad lunches or quick and easy dinners. The temperatures are in the triple digits again so as much as I love to cook. I didn't want to spend much time in the kitchen. I was especially thankful for the planned leftovers.
Breakfast: I just topped a scrambled egg with leftover foil packet zucchini from last night's dinner and a sprinkle of Parmesan cheese. Breakfasts like this remind me of my childhood. My Sicilian father did not believe in waste so leftovers were always turned into breakfast. While my school friends were talking about eating Captain Crunch, Eggo Waffles and Toaster Pastries I was starting my day with Frittata di Zucchine e Funghi, it sounds delicious now but I did not appreciate it as a child. I wanted the prize at the bottom of the cereal box. My tastes have thankfully changed. I'll have to make a real Zucchini & Mushroom Frittata when it cools down and I can turn on the oven in the daytime again, till then this scrambled egg bowl will have to do...
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I ran a bunch of errands before it got unbearably hot out. Including mailing my latest Giveaway winner's prizes. Speaking of... be sure to check back soon because I have a cool giveaway beginning in the very near future!
Lunch: This is one of my go-to lunches lately. Turkey, Cheese (Muenster) and Avocado Melted Cold Cut Roll-up. It's my post weight loss surgery grilled cheese replacement. I love these suckers. Look for low sodium cold cuts.
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Dinner: Extra grilled chicken breast became Egg Roll Bowls, basically all the good stuff from the inside of an egg roll without the deep frying in hot oil. Less than 15 minutes from opening the bag of slaw mix to eating. Whapow take that Rachael Ray ;)
Shelly's Egg Roll Bowl
1 (14 - 16 oz.) Bag Coleslaw Mix (green & red cabbage, carrot mix)
2 Tablespoons Soy Sauce
1 Tablespoon Rice Wine Vinegar
2 Green Onions, diced
1-2 cloves Fresh Garlic, grated
1-2 teaspoons (to taste) Fresh Ginger, grated
a few twists of Black Pepper
1 Chicken Breast, sliced (great use for BBQ leftovers)
2 Tablespoons of Slivered Almonds, toasted
Saute the coleslaw mix, green onion, soy, rice wine vinegar, ginger and garlic till limp about 8 minutes. Add sliced cooked chicken and a few twists of pepper, toss till warmed through. I add toasted almond slivers I like the nutty crunch surprise in every few bites (toast almonds 1-2 minutes in a dry pan, stir once or twice, don't walk away they'll burn quick.)
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Snacks: Not much coffee beyond the early AM cup. Lots of water with sugar free drink sticks and made myself a frosty coffee protein shake right around the time we hit our hottest temp. Ahhh so thankful for these suckers in the summer.
Shelly's Banana Mexican Mocha Coffee Protein Frappe
8 oz. Milk (any cow, soy, almond, coconut)
1 scoop Chike High Protein Iced Coffee (Mocha flavor)
1 Tablespoon Sugar Free Chocolate Torani Syrup
a few dashes of Cinnamon
a hunk (1/3 a banana) of Frozen Banana
a few Ice Cubes
Whiz in blender on high. With or without No Sugar Added, Homemade Whipped Cream and another dash of cinnamon
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