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Perfect BBQ/Campout Food

Summer is almost here! It doesn't mean you can't have tasty HEALTHY parties!!! Here are some ideas for some great cookout food!

Sides (Choose 2 or 3)
Veggie Tray
Fruit tray
Baked Chips and Salsa or Guacamole
Salad


Meat (Choose 1)
Grilled chicken
Kabobs
Lean Steak
Lean Burgers (Turkey, Boca, Black Bean, Extra Lean Ground beef)
Turkey Hot dogs

Healthy Fruit For Dessert

Here are a few recipes to try

Menu #1
Pineapple Cilantro Rice

FoodBarbecue Basmati riceCilantroDinnerLunchPicnicPineapples Rice DishesSide dishesSummer

Grilled Honey Citrus Chicken

Spinach Strawberry Salad

Watermelon Slush

Pineapple Cilantro Rice

adapted from Martha Stewart

Ingredients

• 2 cups uncooked brown rice
• 1 pineapple, peeled, cored, and cut into 1/2-inch cubes
• 1/2 cup fresh cilantro leaves, coarsely chopped
• 1 red bell pepper, seeded and cut into 1/4-inch dice
• 1 1/2 teaspoons extra-virgin olive oil
• 1 lime, cut into wedges, for garnish

Directions

1. Cook Brown rice according to directions. (I like to cook it in chicken broth)
2. Transfer to a bowl, and stir in the pineapple, cilantro, bell pepper, and olive oil. Season with salt and black pepper. Cover, and chill. Serve cooled with lime wedges.
Honey Citrus Chicken adapted from our best bites
 2lbs Chicken Breast
2 t vegetable oil
Rub:
2 t granulated garlic 2 t chili powder 1/2 t onion powder 1/2 t coriander 1 t kosher salt 1 t cumin 1/2 t chipotle chili powder
Glaze: 1/2 C Honey 1T Cider Vinegar
juice of 1 fresh lime
Combine the rub spices in bowl and mix well.
Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and lime juice and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.
I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff. Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

Strawberry Spinach Salad
1 bag of Spinach
1/2 cup walnuts
1 cup fresh strawberries sliced
1/2 cup cliced red onions
1/4 cup Poppy Seed dressing


Watermelon Slush

Serves 2
1 cup ice
3 cups watermelon chunks (frozen is better)
2 Tablespoons honey
1. Blend all ingredients in blender or food processor.

Menu #2
Chili Chicken Kabobs
Grilled Corn on the Cob
Tortellini Salad
Strawberry Angel Food Cake

Chili Chicken Kabobs
eat clean diet

Ingredients

• 3 Tbsp / 45 ml best-quality olive oil
• 1 1/2 Tbsp / 22 ml balsamic vinegar
• Juice of one fresh lime
• 1 tsp / 5 ml chili powder
• 1/2 tsp / 2 1/2 ml paprika
• 1 large onion, chopped into thick pieces
• 2 garlic cloves, pressed or minced
• 1 tsp / 5ml cayenne pepper
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 lb / 454 g boneless skinless chicken breast*, cut into 1 1/2 inch / 4-cm pieces

Preparation

1. In a small bowl whisk together the olive oil, vinegar and lime juice. Season with chili powder, paprika, cayenne pepper, salt and pressed garlic.
2. Place the chicken in a shallow baking dish with the sauce and stir to coat.
3. Preheat the grill to medium high. Thread the chicken onto the skewers, alternating with chopped onion pieces. Discard the marinade.
4. Lightly oil the grill grate. Grill the skewers for 10 to 15 minutes or until the chicken juices run clear.

Grilled Corn on the Cob

Ingredients

• 4 ears of corn

Preparation

1. Preheat grill. Carefully peel back husks but do not detach. Remove as much silk as possible. Pull the husks back over the corn and secure the end by tying with a strip of husk. Soak the corn in cold water for 20 minutes. Remove from the water, shaking off excess.
2. Grill the ears of corn, periodically rolling them for even cooking, until the kernels are tender when pierced with a fork, 15 to 20 minutes. Remove the husks before serving

Tortellini Pasta Salad

Recipe by Our Best Bites

1 20-oz. package Mixed Cheese Tortellini

1/2 medium red onion, thinly sliced

1 pint cherry tomatoes, halved

1/2 medium cucumber, seeded and sliced

1 c. whole, large pitted black olives (like Lindsay Olives), halved

1 c. Ground Mustard and Garlic Vinaigrette (recipe below)

Cook the pasta according to package directions. Meanwhile, combine the onions, tomatoes, cucumber, and olives in a large salad bowl. When the pasta is done cooking, drain and rinse in cold water. When the pasta has cooled, toss it with the combined ingredients and then add the salad dressing and toss until combined. If possible, refrigerate for at least an hour before serving. Serves about 8.

Ground Mustard and Garlic Vinaigrette

Recipe by Our Best Bites

1/4 c. freshly squeezed lemon juice

1/4 c. white wine vinegar or rice vinegar; try to avoid plain white vinegar because it’s too strong here

2 green onions, firm parts only, trimmed of the white “furry” ends

4-5 cloves of garlic

1/2 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

1 tsp. sugar or honey

2 Tbsp. coarse grain mustard (or Dijon, but Dijon has a very distinct, mustard-y aftertaste that some of my tasters weren’t crazy about)
1 c. canola oil

In the jar of your blender, combine all the ingredients except for the oil. Blend on high. While the blender is running, slowly add the oil in a steady stream. Serve over mixed greens, sliced cucumbers and thinly sliced red onions, or stay tuned for next Monday’s recipe! If possible, refrigerate the dressing for a few hours before serving.

If you prefer a more “rustic” vinaigrette, pulse the ingredients together in the blender and then pulse the oil in in larger quantities. Transfer to a lidded container and shake vigorously before serving.

STRAWBERRY ANGEL FOOD CAKE cooks.com

Read more about it at www.cooks.com/rec/view/0,196,152173-241193,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 1 round angel food cake (baked or purchased) 1 qt. fresh strawberries or frozen strawberries, drained Sugar 1 (12 oz.) carton fat free cool Whip Bake a round angel food cake. When cake is cool, cut into 3 layers. Clean and slice 1 quart of fresh strawberries and sweetened to taste with sugar.  Fold in berries and Cool Whip. Use as a filling between layers and frost sides and top. Put in refrigerator until ready to serve.

Turkey and White bean Tostadas

I just whipped these up from what I had around the house. The filling would also be good over rice, in a tortilla, or on chips as a dip.

6-8 corn tortillas
1 lb cooked turkey taco meat (mine is a 50/50 mix with lean ground beef)
1 can White Beans
1 can Rotel
1 white onion
3 garlic cloves
1 tsp Cumin
1/2 Tbsp Cliantro or freshly cut would be even better
1 cup low fat cheese
1 avocado diced
Shredded lettuce
low fat sour cream
Optional
1 Can Chipotle in adobo I used 1 pepper chopped and it was good hot, but probably too hot for milder tastes. Just use a little of the sauce to give it that smoky flavor.

Toast the Tortillas in the oven for about 7 mins each side until crispy and light brown.

Chop onion and garlic and put in pan with a little olive oil. Cook unitl soft. Then add rotel and spices and Chipotle if you are using it.

Open the beans and pour into a bowl. In a blender or by hand mix beans. Add to pan along with the precooked meat.

Mix all together and let simmer for 5 mins then add the cheese and turn off the stove. Let the beans set up as they cool a little so they aren't too runny.

Then spread on the Tostada and top with lettuce, avacado, and Sour Cream. Serve and enjoy!!!

Salad kick!!!

I have been on a salad kick lately!!! Here are a few wonderful treats I have been noshing on!
This saves for about a day in the fridge. I served it with a side of fresh hot wheat bread.

Asian Cabbage Salad
Recipe by Our Best Bites
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 T toasted sesame seeds*
1/3 C slivered or sliced almonds, toasted*
Optional: 1 1/2 C cooked, shredded or diced chicken
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil

Place all salad ingredients in a bowl

You need to pour on the dressing and toss to coat at least 30 minutes before you’re ready to serve. When you pour the dressing on you might think it’s not quite enough, but just wait. When it sits and marinates, it combines with the veggies and draws out liquid and there will be more than plenty of dressing after it sits. After you’ve poured on the dressing, place salad in the fridge to sit for 30-60 minutes.

Right before serving mix in toasted almonds and sesame seeds.

1 14 oz bag coleslaw mix
Dressing:
* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.
Begin by making dressing. Combine all ingredients in a sealed jar and shake shake shake. Store in the fridge until ready to use. You can definitely do this part a few days ahead of time.

Tortellini Pasta Salad

Tortellini Pasta Salad

Recipe by Our Best Bites

 

1 20-oz. package Mixed Cheese Tortellini

1/2 medium red onion, thinly sliced

1 pint cherry tomatoes, halved

1/2 medium cucumber, seeded and sliced

1 c. whole, large pitted black olives (like Lindsay Olives), halved

1 c. Ground Mustard and Garlic Vinaigrette

Cook the pasta according to package directions. Meanwhile, combine the onions, tomatoes, cucumber, and olives in a large salad bowl. When the pasta is done cooking, drain and rinse in cold water. When the pasta has cooled, toss it with the combined ingredients and then add the salad dressing and toss until combined. If possible, refrigerate for at least an hour before serving. Serves about 8.

 

Ground Mustard and Garlic Vinaigrette

Recipe by Our Best Bites

1/4 c. freshly squeezed lemon juice

1/4 c. white wine vinegar or rice vinegar; try to avoid plain white vinegar because it’s too strong here

2 green onions, firm parts only, trimmed of the white “furry” ends

4-5 cloves of garlic

1/2 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

1 tsp. sugar or honey

2 Tbsp. coarse grain mustard (or Dijon, but Dijon has a very distinct, mustard-y aftertaste that some of my tasters weren’t crazy about)
1 c. canola oil

In the jar of your blender, combine all the ingredients except for the oil. Blend on high. While the blender is running, slowly add the oil in a steady stream. Serve over mixed greens, sliced cucumbers and thinly sliced red onions, or stay tuned for next Monday’s recipe! If possible, refrigerate the dressing for a few hours before serving.

If you prefer a more “rustic” vinaigrette, pulse the ingredients together in the blender and then pulse the oil in in larger quantities. Transfer to a lidded container and shake vigorously before serving.

Spinach and Bowtie Chicken Salad

Dressing:

Blend in blender until smooth:

1 c veggie oil (i used 1/2 c olive and 1/2 cup canola)

 

1/4 cup sesame oil

2/3 c White wine vinegar

2/3 c soy sauce or teryaki sauce

 

6 T Sugar

1/2 tsp salt

1/2 tsp pepper

Cook 12oz Bowtie Pasta. Rinse and drain.

 

4-5 Cooked chicken breast

Add to dressing and refrigerate 2 hours or over night. When ready to serve add:

1 bunch chopped green onion

3-6 oz cans mandarin oranges

6oz craisins

6oz honey roasted peanuts

spinach 28-32oz

 

toasted sesame seeds on top

Toss all and serve immediately

 

I actually like to keep the spinach out and put it on everyone's plate. That way you can eat it the next day. The spinach gets incredibly smooshy otherwise.

Healthy and FUN St. Paddy's day menu!

So here is my menu for St. Patrick's day!!!
Breakfast
Rainbow Toast and Green scrambled eggs
here are the directions for rainbow toast http://jujubeepreschool.blogspot.com/2010/03/rain-and-rainbows.html

Snack
Green smoothies
1 cup water
2 handfuls fresh spinach leaves
1 ripe banana (the riper the better, as it gives more sweetness)
several ice cubes (depending on how cold they like it, we like ours really cold)
1-2 T. agave nectar (also to sweeten, find it at the health food store)

Blend until you don't see any spinach leaves visible and until the ice is well crushed into it.

Other variations:
Toss in some pineapple, fresh is best.

Use some concentrated pineapple juice.


Lunch
Leprachaun Wraps and Carrots
Make Wraps with the Green Spinach wraps.

Snack
Rainbow fruit kabobs

Dinner
Pesto Pasta made with Shamrock or Rainbow noodles
Green Salad

Dessert
Sugar Free Pistachio Pudding with Fat Free cool whip and rainbow sprinkles!!!

Clean Eating on a Budget.

We get our veggies and fruit mainly at Costco. They really have some amazing deals where I haven't seen anything fantastic at the regular grocery store lately.

We get our bread at Walmart or the Sara Lee outlet.

We get our meat on sale.

When you cut out the junk, you have more money to spend on other things.

Easy cheap meals:

Wraps-
Tortillas
Veggies
Hummus or blend your own white beans and use that

Grilled Cheese and Tomato soup
Use whole wheat bread and Reduced fat cheese and use Pam instead of Butter.
Blend up your own canned tomatoes and add seasonings and skim milk.

Chicken Salad
2 or three chicken breasts cooked, diced and coated in BBQ Sauce
Lettuce
Canned Mexi Corn
Little bit of cheese
Salsa
and Light ranch

Individual Pizzas
Wheat Tortillas or Wheat English Muffins
Hormel Natural Choice or other nitrate free deli meat (bought at Walmart it is HALF the price of the grocery store) Deli Ham diced up
Low fat mozzarella
Pizza sauce (whatever is on sale)
Pineapple Chunks
Diced olives
Peppers
Onions
Mushrooms

Tacos
I get cheap beef and drain it and rinse it THEN add the seasonings
Lettuce
Corn or whole wheat tortillas
Low fat cheese
Tomatoes
Salsa
Low fat Sour Cream
Avocado

Spaghetti
Whole wheat Noodles ( Wally's sells them for like $1 a package)
Cooked Chicken or Beef
Spaghetti sauce
Fresh Parmesean
Side salad

Tortilla Soup
1 can chicken stock
2 cans Rotel
1 can enchilada sauce (mild)
1 green pepper chopped
1 onion Chopped
3 chicken breasts diced
Put in Crock pot for 4-6 hours
garnish with diced avocado, cilantro, low fat sour cream, and a little low fat cheese.

Chicken Ceaser Pita
Reduced Calorie Ceaser salad kit (-the croutons)
Sliced grilled chicken
Whole wheat Pitas

Shrimp Tacos

I have recently FALLEN IN LOVE with Shrimp. They say as you get older your tastes change and I LOVE SHRIMP now. Today I was driving by Taco HELL and saw they have marinated Shrimp Tacos. I said to myself, Self, You can make that. I bought a bag of precooked mini shrimp at Wally's for about $5. It was a pretty big bag. Anywho, I thawed the shrimp in cold water and while I did that, I made homemade Salsa, (which I could eat with a spoon! Or just jump in and eat my way out!) Homemade guacamole and warmed up some wheat tortillas in a hot pan on the stove.  When the shrimp was defrosted, I put it in a skillet with a little EVOO and seasoned it with Old Bay Seasoning Garlic blend. It is found on the bottom shelf at Walmart in the spice section. I only cooked it a minute or two just enought to be warm and a little crispy. Then I assembled tortilla, guac, lettuce, salsa and shrimp. Fold and enjoy!!! They were so filling and tasty!!! Try it!!!

Cowboy's Delight

This is another recipe that we had growing up. 

Ingredients

• 1 (14 ounce) package macaroni and cheese Or Whole wheat elbow noodles.
• 1 pound extra-lean ground beef
• 1 (10 ounce) can canned whole kernel corn
• 4 0z low fat cream cheese
• 1 (6 ounce) can tomato paste
• 1 (10 ounce) can tomato sauce
• 1 small onion, chopped
• 1 green pepper chopped
• 3 tablespoons grated Parmesan cheese (optional)

Directions

1. Preheat the oven to 450 degrees F (220 degrees C). Prepare the macaroni and cheese according to the directions on the package. (Or boil the noodles)
2. Brown the ground beef and onion in a skillet over medium heat until the meat is no longer pink. Drain excess grease.
3. In a 2 quart casserole dish, combine the macaroni and cheese, ground beef, onion, cream cheese tomato paste, tomato sauce, and corn with its liquid. Mix well.
4. Bake for 20 to 25 minutes in the preheated oven, or until heated through. Top with grated Parmesan cheese, if desired. Or Reduced fat Cheddar!

Spaghetti Pie

California Chicken and Veggies

4 small boneless skinless chicken breast halves (1 lb.)

3 cups  frozen mixed vegetables (broccoli, red peppers and carrots), thawed, drained

1/4 cup pesto

1/4 cup  water

1/2 cup Shredded Mozzarella Cheese

HEAT large skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 min. on each side or until lightly browned on both sides.

ADD vegetables, pesto and water. Bring to boil. Cook on medium heat 6 to 8 min. or until chicken is done (165°F), stirring occasionally.
SPRINKLE with cheese; cover. Remove from heat; let stand 5 min.

Serve with Brown Rice

Honey Mustard-Teriyaki Chicken

From Kraftfoods.com

1/2 cup GREY POUPON Savory Honey Mustard

3 Tbsp.  teriyaki sauce

4 small boneless skinless chicken breast halves (1 lb.)

Make It

MIX mustard and teriyaki sauce in shallow dish until well blended. Remove 1/3 cup of the mustard mixture; set aside for later use.
ADD chicken to remaining mustard mixture; turn over to evenly coat both sides. Cover. Rrefrigerate 1 to 2 hours, turning occasionally. Remove chicken from marinade; discard marinade.
PREHEAT grill to medium-high heat. Grill chicken 6 minutes on each side or until cooked through, brushing frequently with the reserved mustard mixture.

Tortellini and Bowtie Pasta Salad

Adapted from a Recipe of Sherelle Christensens
-tomatoes

-cucumbers

-diced peppers (I like all colors)

-diced green onions

-cubed cheese (I usually slice up a few cheese sticks)

-fresh grated Parmesan cheese

-Italian salad dressing

-tortellini

-mini bow ties

-sliced black olives

-sliced green olives or you can just do the pimentos only

-diced ham or turkey pepperoni

-Marinated Artichokes or Marinated Asparagus cut

Boil pastas according to directions. My favorite dried tortellini is the Four Cheese Tortellini from Barilla. While the pasta is cooking, chop veggies. Place in a large bowl. When pasta is done, strain and rinse under cold water until noodles have cooled. When cool, toss with remaining ingredients and pour Italian salad dressing over, continuing to toss. You can use low fat Italian or even homemade Italian dressing...anything with work. Add the Cheeses just before serving as the hot pasta melts the cheese a bit. Refrigerate for a few hours before serving. Keep in air tight container in fridge.

Grilled Chicken with Savory Summer Vegetables

from KraftFood.com

4 small boneless skinless chicken breast halves (1 lb.)

1/4 cup Sun Dried Tomato Vinaigrette Dressing, divided

1 zucchini, cut into chunks

1   red pepper, cut into chunks

1 cup cut-up fresh asparagus spears

1 small  red onion, cut into chunks

Make It

HEAT grill to medium-high heat.
BRUSH chicken with 2 Tbsp. dressing. Let stand 10 min.
MEANWHILE, poke holes in bottom of disposable aluminum foil pan. Toss vegetables with remaining dressing. Place in prepared pan.
PLACE chicken and pan of vegetables on grill grate. Grill 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender

Chicken Bacon Ranch Pizza

Whole wheat tortillas or Pitas
Light ranch
2 cups grilled chicken diced
fresh tomatoes
Spinach
Onions
Already cooked bacon pieces
Reduced fat cheese

Take the tortilla and spread a thin layer of ranch on it. Top with Chicken, tomatoes, spinach, onions, and a SPRINKLE of bacon pieces. Top with cheese and bake in the oven on a cookie sheet with a wire rack on it at 350 until cheese is browned.

Pasta Primavera

4 Chicken breasts

2   red peppers

1/2 cup  low fat Sour Cream

1 chicken bouillon cube

1 Package of Whole Wheat Penne Pasta
1/2 package of fresh spinach
2 tomatoes diced
1/2 onion thinly sliced
1 package of mushrooms sliced
Parmsean Cheese
Have your hubby Grill the peppers and chicken outside:)

In a skillet over med high heat, put a 1 tbsp olive oil and a layer of mushrooms. Let cook for 2 minutes and then turn. DON'T turn until two minutes are up. Turn Mushrooms once more and cook for two more minutes. Then add spinach, onions, and tomatoes. You just want these lightly wilted NOT MUSHY!! Remove form heat and cover.
Chicken and peppers:
HEAT grill to medium heat.
GRILL chicken and peppers 10 min. or until peppers are evenly blackened, turning occasionally. Place peppers in closed paper bag or covered bowl. Grill chicken an additional 15 min. or until done (165°F). Meanwhile, cook pasta as directed on package.
Sauce:
Remove and discard peels, stems, seeds and veins from peppers. Drain pasta, reserving 1 cup of the water; pour water into blender. Add peppers, sour cream and bouillon cube; blend until smooth. Pour into skillet  and combine pasta, veggie mix and Sliced chicken.

ENJOY!!!

from oneshetwoshe

Rumbi Island Grill Voodoo Chicken Salad

For the salad:

Lettuce

Feta Cheese

Diced Tomatoes

Tortilla Strips (optional)

Cooked chicken (diced, shredded, etc.)

Voodoo dressing

For the dressing: (you may want to cut this recipe in half if you don't want tons of leftovers) (I would say do 1/3-1/2 of these measurements...)

1/4 cup Dijon Mustard

1/4 cup Lime Juice

1/4 cup Chili Paste (found in the asian food section)

2 TBS. Crushed Red Pepper

3/4 cups olive oil Mayonnaise

1 1/2 cups Sesame Oil

1 cup Rice Wine Vinegar

1/2 cup Soy Sauce

1 1/2 cups White Sugar (I used truvia and about 1/3 that amount...)

1/4 cup Minced Garlic

1/3 cup Pureed Ginger (found in the produce aisle) (I used ground ginger)

Directions: Mix all of the dressing ingredients, except the ginger, in a bowl with a hand mixer for a couple minutes. Add the ginger and stir with a whisk until well blended. Top your salad with the chicken, tortillas, feta cheese, tomatoes, and the dressing.

Ranch & Bacon Chicken Salad Sandwiches

I don't remember where I got this recipe...

Ranch & Bacon Chicken Salad Sandwiches

1/2 cup milk

1/2 cup  olive oil mayo

4 TBS. chopped green onion (optional)

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. dry mustard

5 tsp. Hidden Valley Ranch Dressing mix

1/2 cup - 1 cup diced celery (optional)

2 (10-13 oz.) cans of chicken, drained.

1/4-1/2 of Real Bacon Pieces

Whole Wheat Rolls or Bread or Pitas

Lettuce

Sprouts

Directions: Blend together the mayo, milk, and ranch dressing mix in a bowl. Add the garlic powder, onion powder, and dry mustard. Add the celery and onion. Flake the chicken with a fork and add to the ingredients. Mix well. Chill for several hours for the flavors to combine. Serve!

Breakfast Burritos

From: Oneshetwoshe

Small corn or whole wheat Tortillas

Chopped Avocado

Shredded Cheese

Salsa

Black Beans

Sour Cream

Scrambled Eggs

Directions: Make your scrambled eggs, heat up the black beans...that's seriously it! Wipe some sour cream on the tortilla. Top with black beans, eggs, cheese, salsa, and avocado.