Breakfast
Ham and Swiss Omelet
1 tablespoon butter
3 eggs
3 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup cubed fully cooked ham
1/4 cup shredded Swiss cheese
In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, place ham on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.
https://www.tasteofhome.com/recipes/ham-and-swiss-omelet/
Lunch
Rainbow Collard Wraps w/ Peanut Butter Dipping Sauce
WRAPS
4 large collard green leaves
½ cup hummus
4 carrots, peeled and cut into matchsticks
1 English cucumber, cut into matchsticks
2 avocados, thickly sliced
½ red cabbage, shredded
½ cup basil leaves
½ cup mint leaves
DIPPING SAUCE
½ cup peanut butter
2 tablespoons sweet chili sauce
2 tablespoons soy sauce or tamari
¼ cup rice vinegar
1 teaspoon garlic powder
1. MAKE THE WRAPS: Bring a large pot of salted water to a boil and blanch the collard leaves in it for about 30 seconds. Pat dry with paper towels.
2. Working with one collard leaf at a time, trim away the thick, tough part of the stem.
3. Spread 2 tablespoons of the hummus down the center of one leaf. Top with a quarter of the carrots, cucumbers, avocado slices and cabbage, and 2 tablespoons each of basil and mint.
4. Fold the leaf in toward the filling (like you’re rolling a burrito or wrap) and then tightly roll the filling inside the leaf.
5. Repeat with the remaining leaves and filling. Cut each wrap in half.
6. MAKE THE DIPPING SAUCE: In a medium bowl, stir together the peanut butter, sweet chili sauce, soy sauce, rice vinegar and garlic powder.
7. Serve the wraps immediately with the dipping sauce or cover them tightly and store in the refrigerator for up to two days.
Dinner
Ginger Pineapple Shrimp Stir Fry
1 tablespoon vegetable oil
1 small red onion, thinly sliced
1 garlic clove, minced
2 teaspoons minced fresh ginger
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
1 cup cubed pineapple
8 shrimp
1 tablespoon soy sauce or tamari
1 tablespoon rice vinegar
¾ teaspoon sriracha (optional)
½ cup cooked rice
1 tablespoon mint leaves
1 tablespoon cilantro leaves
¼ Fresno chile, thinly sliced
2 scallions, thinly sliced
½ lime, cut into wedges
1. Heat the oil in a large skillet over medium heat. Add the onion, garlic and ginger, and sauté until fragrant, about 1 minute. Add the bell peppers and pineapple, and sauté until the peppers soften, about 5 minutes.
2. Add the shrimp and cook until they are opaque throughout and the vegetables are tender, about 3 minutes.
3. Stir in the soy sauce, rice vinegar and sriracha (if using) and simmer for 2 more minutes.
4. Put the rice on a plate, top it with the stir-fry and garnish with mint, cilantro, chile and scallions. Serve with lime wedges.