I doodle out a meal plan for my family every two weeks. I find that a good amount of time for us to plan ahead. No matter how well I plan though, things always get shifted and changed, but it's a routine now and it works. Here's our plan from last week and this.
Easy Tex-Mex Frittata
I made this for breakfast using leftovers from the taco salad we had last week. By my calculations, the whole thing topped out at less than 300 calories. Not too shabby.
Heat a small, oven-proof, non-stick pan and coat with cooking spray. Add 1/4 cup chopped tomatoes and 1/3 cup cooked black beans. I also had about 2 tbsp of seasoned ground turkey leftover from the salad too. (Who saves that amount? It worked for this though!) Heat the "filling" ingredients through, then whisk together 1 egg and 2 egg whites with about 1 tbsp of water. Pour the eggs into the pan over the heated tomatoes and beans. Cook until bottom is set. Sprinkle about 2 tbsp of sharp cheddar cheese over the top and shake on hot sauce as desired. Pop the pan into a 325 degree oven for about 5 minutes until the eggs have set. This easy and filling breakfast can be made with a huge variety of leftovers. Maybe next time you should save those two spears of asparagus, the few bites of ham, or the little bit of parmesan... it just might turn into a terrific breakfast.