It’s going to be a busy day.
Let’s start with dinner..crock-pot yumminess!
I’m doing a lean roast with potatoes carrots onions and mushrooms. Here are the veggies. I seared the roast in a little oil and placed on top.
Now that dinner was done, I had time to make an Apple bacon and cheddar frittata.
- 1/2 cubed apple
- 1 slice of bacon
- mushrooms and onions, if desired
- 2 eggs or any combination of eggs, whites or substitutes equal to 2 eggs.
- 1/4 cup of shredded cheese
- 1 cup of fresh spinach
First, check out the bacon ingredients. This is Applegate Farms, which I speak highly of very often. Check out the fat count. 5 grams for 2 slices! I only needed 1 slice for this, but could have had 2 with zero concern for fat or nitrates.
Cook bacon with onion, mushrooms, and apple about 5 minutes until bacon is done.
Pour in eggs. Place spinach on top. Let this cook at low heat on stove for about 5 minutes.
Then, broil in oven on high broil. Keep an eye on it! I let this cook about 3-4 minutes.
Add cheese and back under broiler to melt.
- leftover beans and greens
- leftover spinach salad
- small peppers with salsa
- carrots with tatziki
- cheese stick
- sliced apple with a little lemon juice and almond butter