Skinny Scottish Farmhouse Egg Skillet

Skinny Scottish Farmhouse Egg Skillet

Servings: 4

Time it'll take: about 30 mins

What you'll need:

• 1 tbsp. Light Butter or Margarine 
• 2 slices Whole Wheat/Multigrain Bread (I used Orowheat's Double Fiber bread, hence the extra fiber content of the dish)
• 6-7 Eggs
• 3 Green Onions, finely chopped
• Salt & Pepper (to taste)
• 3/4 cup shredded Cheddar Jack Cheese
• 1 cup Lowfat Milk (I used 1%)

What to do:

• Preheat oven to 400.
• Grease your skillet with the Butter, spreading it evenly over the bottom.
• Toast your Bread, and let cool.  Once cool enough to handle, tear into chunks, and spread out in the skillet, covering the bottom.
• Now take your Eggs, and carefully crack them, placing them one at a time gently over the bread crumbs, WITHOUT BREAKING THE YOKES.  Space them evenly throughout the pan.  (**NOTE: How many eggs you use is really up to you.  I used 5 whole eggs and 2 extra egg whites in between, and that was perfect.)
• Chop your Green Onions, and sprinkle them over top of the eggs.
• Season with Salt & Pepper, to taste.
• Top with the Cheese.
• Now, pour in your cup of Milk, ensuring that it spreads evenly to cover the bottom of the pan.
• Place the skillet in the oven, and cook for 20 mins. (Be sure NOT to open the oven while cooking, as it will prevent soufflé'ing.)
• When done, remove from oven and let cool for 5 mins. or so, then serve!

Serve with a side of turkey bacon or ham, if desired.

Happy Brunching! :) ENJOY!

Nutrition Information (per serving):

236 calories, 12g Fat, 14g Carbs, 4g Fiber & 20g Protein

Skinny Lemon & Goat Cheese Pasta with Chicken

Skinny Lemon & Goat Cheese Pasta
with Chicken

Servings: 4

Time it'll take: about 30 mins

What you'll need:

• 10 oz. Whole Wheat Pasta (I used Rotini)
• 1/2 lb. Asparagus Spears, trimmed & cut into 1-1.5 inch pieces
• Cooking Spray
• 2 Boneless, Skinless Chicken Breasts (4-6 oz. each)
• Salt & Pepper (to taste)
• 1 tsp. Minced Garlic
• 1 tbsp. Olive Oil
• 1 tbsp. grated/zested Lemon Peel
• 2 tbsp. fresh Tarragon
• 1  4oz. Log of Goat Cheese
• 2 tbsp. reduced-fat Sour Cream
• Lemon Juice (to taste)

What to do:

• Bring a medium pot of water to a boil over high heat.
• Put pasta into boiling water and cook until almost al dente, about 6-7 mins.
• While the pasta is cooking, cut up the Asparagus.  When pasta reaches "almost al dente," throw the asparagus into the pot with the pasta, and cook another 3-4 mins.
• Meanwhile, grease a skillet with cooking spray and heat over medium.  Throw in garlic and allow to cook about 30 sec.-1 min.
• Cut up Chicken into cubes, sprinkle with salt & pepper, and toss into pan with garlic.  Cook until cooked through, about 7-8 mins.
• Once everything is done, remove both pot and pan from heat.  Drain the pasta and asparagus together.  Set aside.
• Combine Olive Oil, Lemon Peel, Tarrago, and Goat Cheese in a large mixing bowl, breaking up cheese as you put it in.  Whip until as smooth as possible.
• Slowly pour pasta & asparagus into the bowl with the mixture, and combine to coat.  Then mix in your chicken, and then the Sour Cream in order to mix more smoothly.
• Now, try it!  If you desire more lemon flavor (I did!), then squeeze in some lemon juice.  (I simply took the half lemon that I used for the peel, squeezed it over the bowl and mixed well.  Delish!)  Serve immediately.

Serve with a simple salad, like the LMS Favorite Salad, or, if entertaining, our Killer Artichoke Bread!  It's amazing! :)

ENJOY!

Nutrition Information (per serving):

410 calories, 12g Fat, 54g Carbs, 8g Fiber & 32g Protein

Skinny Italian Chicken Bake

Skinny Italian Chicken Bake

Servings: 4

Time it'll take: about 50 mins

What you'll need:

• 2 Tomatoes, cored & chopped
• 1 can Diced Tomatoes w/ Basil, Oregano & Italian Spices
• 1 tbsp. Minced Garlic
• 1 can Artichoke Hearts
• 1 tbsp. Olive Oil
• 1 tsp. Sugar
• 2 tbsp. Flour
• Salt & Pepper (to taste)
• 4 Boneless, Skinless Chicken Breasts (4-6 oz. each)
• Cooking Spray
• 1/4 cup finely shredded Mozzarella
• Fresh Basil

What to do:

• Preheat oven to 350 degrees.
• Cut up fresh Tomatoes, and place them in a medium mixing bowl with the Diced Tomatoes, Garlic, Artichokes, Olive Oil, Sugar, Flour, and Salt & Pepper.  Mix Well.
• Take your the Chicken Breasts and give them a healthy sprinkling of Salt & Pepper.
• Grease a baking pan or pyrex with the Cooking Spray. (I used an 8 x 8, but a 9 x 13 would work as well.)
• Spread half of the Tomato, etc. Mixture into the bottom of the pan, and place the Chicken Breasts in among it.  Then, top the pan's contents with the other half of the Mixture, so that the chicken breasts are fully surrounded by the mixture.  (Make sure there's not too much on top of the chicken, though, otherwise it'll be tougher for it to cook through.
• Place in oven and bake until almost done, 35-40 mins.
• Remove from oven and top with Mozzarella.
• Return to oven, up the temp to Broil, and broil for 5-10 additional minutes, until cheese it melted and slightly browned.
• Remove and top with Basil.  Serve immediately.

Serve with a small helping of your favorite whole wheat pasta, or, if you're trying to save on carbs (like we ALWAYS are!) with a simple salad, like the LMS Favorite Salad.

ENJOY!

Nutrition Information (per serving):

295 calories, 9g Fat, 19g Carbs, 4g Fiber & 33g Protein

Credit: Jill at Our Story (http://aaronandjillw.blogspot.com) via Pinterest.