Bacon, Egg & Cheese Breakfast Cups

• 10 eggs
• 5 oz. low fat milk
• 5 slices bacon, cooked, cooled and crumbled
• 1/4 of a yellow onion, finely chopped
• 1/2 cup shredded cheddar jack cheese
• salt and freshly ground black pepper

Preheat oven to  375F.

Coat a 12 cup muffin pan with cooking spray.

Sprinkle each cup with crumbled bacon, chopped onion and shredded cheese.

In a bowl, whisk together the eggs and milk until smooth.  Season with salt and pepper.  Pour the egg mixture into each cup, filling each about 2/3 full.

Bake for 20 minutes, or until set.  Let cool on a wire rack.

Enjoy!!

Parmesan Chicken Caesar Salad

For the chicken:

• 4 thinly cut chicken breast fillets
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 2 tbsp. freshly minced parsley
• 1 tsp. chopped garlic
• Salt and freshly ground black pepper

For the salad:

• 2 heads romaine lettuce
• 1/4 cup shaved Parmesan cheese 
• Fresh ground black pepper
• Girard's Light Caesar Dressing (or your favorite)

Preheat oven to 400F.

Put the mayonnaise into one bowl and combine the grated Parmesan, parsley and chopped garlic into another bowl.   Dredge the chicken into the mayonnaise and season with salt and pepper.  Next, dredge the mayonnaise covered chicken into the Parmesan mixture and place onto a sprayed baking pan.  Bake for 20 minutes.  Set aside and let rest.

Meanwhile, wash, dry and chop the romaine.  Dress the lettuce with as much dressing as you like and sprinkle with freshly ground black pepper.

Once the chicken is cooled, slice it into thin strips.

Divide the dressed lettuce onto 4 plates.  Divide the chicken evenly onto the lettuce and sprinkle with shaved Parmesan.

ENJOY!

Zucchini Noodles with Crockpot Turkey Meatballs and Sauce

 Turkey Meatballs:

• 1 - 20 oz. package lean ground turkey breast
• 1/4 cup Italian seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup minced parsley
• 1 egg, beaten
• 1 tbsp. chopped garlic
• 1 tsp salt 
• Freshly ground black pepper

Sauce:

• 1 tbsp. chopped garlic
• 1 - 28 oz. can crushed tomatoes
• 1 bay leaf
• 1/2 tsp. salt
• 1 tsp. dried oregano
• Freshly ground black pepper
• 1/4 cup fresh chopped basil

Zucchini Noodles:

• 1 tbsp. extra virgin olive oil
• 1/3 cup chopped red onion
• 1 tbsp. chopped garlic
• 4 medium zucchinis, cut into long noodle-like strip (with a mandolin or spiralizer)
• Salt and fresh cracked pepper, to taste

In a large bowl, combine the meatball ingredients, mixing well.  Form small meatballs with your hands. Yields about 25 meatballs.

Next, make the sauce.  Pour the crushed tomatoes into the sprayed crock pot and add the garlic, bay leaf, salt, oregano and freshly ground black pepper.  Mix well.  Drop the meatballs into the sauce.  Cover the crock pot, set to low and cook 6 hours.  When meatballs are ready, add freshly chopped basil, stir to combine.

When meatballs are almost ready, make the zucchini noodles.  Heat a large nonstick skillet over medium heat, add oil, onions and garlic and cook until fragrant, about 1-2 minutes.  Increase heat to medium-high and add the zucchini, seasoning lightly with salt and freshly ground black pepper.  Stir the zucchini to mix and cook for 3 - 5 minutes. 

Serve the zucchini noodles with a scoop of sauce (remember to remove bay leaf) and as many meatballs as you desire. Sprinkle with Parmesan cheese and enjoy!