EXPO RECIPE LIST
BREAKFAST
- Turkey Bacon 'n' Egg Scramble, Hash Browns and Grilled Tomatoes
- Vegetable and sausage Fritata
- Honey Almond Oatmeal with Spinach, Mushroom and Pepper Omelette
LUNCH
- Homemade Salmon Burger with Asian Slaw
- Ginger Skirt Steak / Chicken / Tofu Wrap with Jicama, Red Apple and Mint Salad
- Country Style Vegetable Soup with Roast Turkey Sandwich
- Butternut Squash Soup with warm Mediterranean Chicken / Tofu Salad
DINNER
- Spinach Stuffed Sole with Herb Marinated Zucchini and Squash, Brown Rice Pilaf and Tomato Chipotle Sauce
- Honey Mustard Chicken, Cumin Roasted Carrots and Scallion Mash
- Moroccan Crusted Beef Filet, Steamed Brocolli, Roast Garlic Sweet Potatoes
MINI-MEALS
- Homemade pita chips w/ hummus
- Tuna / chicken salad w/ brown rice crackers
- Fresh crudite w/ cucumber mint cottage cheese dip
- Selection of raw nuts (almonds, pumpkin, cashew) w/ fresh fruit
- Myoplex protein shakes (strawberry, chocolate, vanilla)
Turkey Bacon 'n' Egg Scramble, Hash Browns and Grilled Tomatoes
(2 servings) Print
Recipe |
5 egg whites, 1 whole egg
4 slices turkey bacon
2 medium sweet potatoes
2 whole tomatoes
4 slices turkey bacon
2 medium sweet potatoes
2 whole tomatoes
Pre-heat oven to 350 degrees. Cut sweet potatoes in 1/8. Toss potatoes with 2 teaspoons olive oil and salt and pepper. Roast on foiled and sprayed roasting tray for 15 minutes or until tender.
Cook bacon in the oven or under a broiler until crispy (approximately 10 minutes). Once cooked, let stand on paper towel to drain the excess fat. Meanwhile, beat eggs and season with salt and pepper. Cut tomatoes in half, brush with olive oil, season with salt and pepper and sprinkle with dried thyme. Broil tomatoes for approximately five to six minutes. Scramble eggs in a medium hot pan. Once done, add chopped bacon. Enjoy.
