Scrambled Fiesta Eggs

One of my personal healthy living resolutions this year was to make myself, Jeremy and Jonah hot breakfasts before work and school. It requires a bit of work to get up earlier, prep and cook, but honestly thinking about giving them such a healthy start to their day motivates me! A friend inspired me (Hi, Ashley!) and has cooked breakfasts for her gang for years. I love it and decided I want to do the same this year. 

This morning I came up with a fun, new twist on scrambled egg whites. Sometimes the blah texture of whites only just gets to me (sidenote- this recipe was for me. I use some yellows for Jer and Jonah). Also, I'm a total savory & spicy girl so my whites need some kick. 

Here's what I used today:

1/2 tsp butter melted, and then saute-

1/4c bell peppers, chopped

2Tbsp red onion, chopped

5 egg whites (I also added pepper, cumin, paprika, and garlic salt to my egg whites)

Then, I added 2Tbsp of the crunchy tortilla strips 

and 1Tbsp of the Guacamole salsa (both pictured below)

* I would have added tomatoes and avocados if I had them on hand!

Here's the nutrition:

195 calories

11.7g fat

8.8g carbs

1g fiber

21.6g protein

Seriously SO GOOD! A delicious, healthy and really filling breakfast- with a kick!

I found these at Walmart and picked them up for our tortilla soup, but they're great on SO many things and provide the crunch that I need. I've used on salads, eggs, etc...

We LOVE this Guacamole Salsa!!! Literally I could drink it! I use it on anything that needs a kick! English muffin breakfast sandwiches, chicken tacos, etc... It's seriously so tasty!!

Meal Prep: Chicken and Veggies 3-Ways

I'm on week three of meal prepping for my man (say that three times really fast!). Week one we tried a semi-homemade approach and he took salads from HEB. It was great, but was waaaay too expensive to get all of the vegetables and protein that he needed. Last week I cooked everything for him- and it made a complete disaster in my kitchen! I dirtied ALL the dishes roasting chicken breasts and veggies separately so their individual sauces didn't mix. It also took too many hours of my Sunday afternoon. Not happening!

This week I'm here for it. And I have a cheat to share that totally cut my time in half, and only dirtied two sheet pans and a bowl!! Let's dish-

I tasked Jeremy with picking out the fresh vegetables he wanted me to roast. This week we are roasting zucchini, squash, Brussels, bell pepper, onion, and carrots. I greased the sheet pan with olive oil and put everything in a single layer. He added the seasonings he wanted (I saw him use garlic salt, ground mustard, paprika, and pepper). We roasted on 400 for about 35 minutes! Next, I roasted four chicken breasts in the same manner. Olive oil and seasonings- baked at 350 for about 30mins.

Next, sauces. Our goal was to mix up the chicken and vegetables and give him different flavors via the sauce. Here's what we came up with this week:

1. Honey Dijon: Mix together 2Tbsp of dijon mustard, 1tsp honey and a squeeze of lemon juice
2. Asian Garlic Soy: Bring 1tsp brown sugar, a couple Tbsp of soy sauce, plus one clove of fresh garlic minced to boil (I did this in the microwave)
3. Good old BBQ sauce (can't take credit for this- all credit goes to Sweet Baby Ray)
4. (Repeat of Honey Dijon because Jeremy loved the taste of the sauce so much!)

So that's where we are this week!! I'm super excited for Jeremy to take these and come home with his review! I'll keep y'all posted and share other tips and tricks we learn as we go! If you have any tried and true meal prep tips- share away. I'd love to know what you do to mix it up.....