The Week's Best Recipes

I've decided to post each week with the recipes that my family liked most. This week it was very simple, which makes me very happy.

First, my oldest daughter and I are in LOVE with Sarah Fragoso's Chicken BLTA.

Ingredients:

1 grilled or broiled chicken breast

1 slice tomato

salad greens or baby spinach

1/2 avocado or an all natural guacamole

1 slice bacon

1 slice hard cheese of choice (optional)

Slice the chicken breast open lengthwise, so it opens like a sandwich. Layer in the rest of the ingredients on the bottom slice of chicken and top it off with the other half of the chicken breast. I wrap it in Cling Wrap and it gets all yummy by the time lunch rolls around. Heat it or eat it cold. FABulous.

The next recipe is the Famous Spinach I made that had the kids cheering. I know, right? That's just crazy talk! I'm sure this has been done a million times over, but I just threw this together.

Ingredients:

A big bag or container of fresh baby spinach

4 oz. pancetta or 6 slices of uncured bacon

1 cup baby bella mushrooms

1 tsp minced garlic

1/2 c freshly grated parmesan

Throw the pancetta in a deep skillet on medium heat. Cook until almost crispy, and add the garlic. Continue for about a minute before adding mushrooms. Saute until soft. Add the spinach and toss to coat with the bacon grease. Cook until just wilted and remove from the heat. Sprinkle the cheese on top and serve immediately. This rocks, but it's just not that great cold.

Finally, the egg muffins we have all fallen in love with. These are the most versatile things ever. Whatever you want to throw in there, go for it! At the moment, our favorite is bacon, spinach, and fresh mozarella.

Ingredients:

1 egg per muffin you're planning (12 eggs for 12 muffins, etc)

cooked meat (natural sausage, cooked bacon, diced chicken, whatever)

chopped veggies-red peppers, mushrooms, spinach, green onion, diced zucchini, green peppers, jalapeno, onion, broccoli... you get it.

shredded cheese (optional)

Preheat the oven to 325F. Cook the meat and vegetables and set aside. Grease your muffin tins really well. You can use olive oil or coconut oil to be really primal. I've gotten the all natural olive oil cooking spray with no propellants and used that. Divide the cooked goodies into your muffin tins. Scramble up all the eggs and pour over the ingredients. I use a 1/4 c measuring cup to do this. It's handy. Bake for 18-22 minutes. Let cool and remove from the pan. These can go into a ziplock and stay handy in the fridge, or you can stick them in the freezer. Reheat from the fridge for about 30 seconds in the microwave. Yum O.