Open Face Avocado and Egg Sandwich

This is by far one of my favorite snacks, breakfasts, lunches, or dinners! It is really just a method than a recipe.

2 Eggs

Non-stick Spray or oil

2 pieces of Bread

2 slices of Cheese, whatever you have on hand

1/2 Avocado, chopped Tip for Storing the Other Half

Hot Sauce, such as Louisiana Hot Sauce or Tabasco

Salt

Pepper

Heat a skillet over medium heat.  Spray the pan with non-stick spray or drizzle it with about a teaspoon of oil. Crack the eggs into the hot pan. 

Toast the bread. 

With a spatula, flip the eggs over after about 3-4 minutes and cook on the other side until they are done to your liking. I really like a runny yoke, so I only cook the flipped eggs for about 1-2 minutes.  Cook the eggs longer if you like a yoke that is firmer.

On a plate, top the toast with a slice of cheese. Then slide an egg on top of the cheese. Sprinkle the egg with salt and pepper to your liking. Top with avocado and a few dashes of hot sauce.

Asparagus and Steak Salad with Basil

1 Steak
6 Asparagus Stalks, chopped 
1tsp Olive Oil

2 large handfuls of Lettuce

3 Basil Leaves, sliced

10 Cherry tomatoes

1 tsp Dijon Mustard

1/2 Tbs White Wine Vinegar (or whatever you have. I've also used Red Wine Vinegar, Balsamic, Champagne Vinegar, even Apple Cider Vinegar)

1 Tbs Extra Virgin Olive Oil

salt 

pepper


Heat a pan to medium heat.

Season your steak with salt and pepper.  Here is a good guide to cooking your steak to your liking. Steak Cooking Times


Drizzle the pan with about a teaspoon of oil. I usually use olive oil. To save from dirtying many pans, I cook the steak on one side and saute the asparagus on the other side. Saute your asparagus for 7-8 minutes while your steak is cooking. Since I like my steak medium rare, I usually cook one side for 4 minutes and then flip it to the other side to cook for 3-4 minutes. Once the steak and asparagus is cooked, set them aside to rest and cool off for a few minutes.

While the steak cools down, in a bowl mix together the mustard, vinegar and olive oil to make the dressing. Add the lettuce, basil and tomatoes to the dressing. Slice the steak and add the steak and asparagus to the salad.

Single Foodie Tip: Storing Pizza Dough in Individual Size Portions

I make individual thin crust pizza all the time. But when I buy frozen pizza dough it always comes in very large portions. Here's my tip to have ready available small portions, perfect for an individual pizza. I do the same thing when I make pizza dough from scratch.

When you get home from buying the frozen dough, let the dough thaw out on the counter.   

Cut it into individual sizes and roll them into balls. 

Wrap them in Glad Press n Seal so they do not get freezer burn or dry out.  I found this is better than saran wrap or a plastic bag because it seals the air out.

Put them back in the freezer.  When you want pizza, all you have to do is thaw out only the amount of pizza dough you need! 

Spicy Fresh Corn and Goat Cheese Scramble

I love making this protein packed fresh corn scramble for breakfast! It is spicy with sweet pops of fresh corn kernels and tangy goat cheese crumbles. To make this meal low fat and high protein, I use 1 whole egg and 4 egg whites. 

1 Fresh corn ear, corn cut off the cob
5 Eggs, one whole and 4 egg whites

1 Tbsp Jalapenos

1 Tbsp Goat Cheese Crumbles

1 Tbsp Fresh Cilantro, chopped

salt

pepper

non-stick spray

Heat a non-stick skillet over medium heat. Cut the corn off the cob and set aside. In a bowl beat together the one whole egg and 4 egg whites. Season with salt and pepper to taste. Mix the corn and jalapenos to the egg mixture. 

Once the skillet is hot, spray with non-stick spray. Add the eggs and constantly stir them with a spatula, making sure to scrap the bottom. This will ensure you have light and fluffy eggs. Once they are cooked, about 5 minutes, stir in the goat cheese and cilantro.