food I everyday easy
H am & E gg S alad on T o a st
s t a r t
t o
f i n i s h
3 0
m in u te s
BUDGET $
1 . 0 6
p e r S e r v in g
s t a r t
t o
f i n i s h
2 3
m in u te s
BUDGET $
3 . 3 4
p e r s e r v in g
6
eggs
y
3
cup m ayo n n aise
2
T b sp . sw e e t p ickle relish
1
T b sp . D ijon -style m u stard
6
oz. h am , sliced
4
th ick slic e s ch a lla h , sw e e t H aw aiian ,
or F ren ch b rea d , to asted
Vz
b u n ch w a te rc re ss, trim m ed
1. P la ce eg g s in sa u ce p a n . C o v er w ith 1 in ch o f
w a te r and b rin g to ro llin g b o il o v e r h ig h h e a t.
R em o v e fro m h e a t, co v e r an d le t sta n d 15 m in u te s.
2 . M e a n w h ile , in a sm a ll b o w l co m b in e m a y o n n a ise ,
re lish , an d m u sta rd ; se t asid e. H eat a la rg e sk ille t
o v er m ed iu m -h ig h . C o o k h am 1 to 2 m in u te s p er
sid e u n til h e a te d th ro u g h .
3 . D ra in e g g s; rin s e in co ld w a ter. P eel u n d er
ru n n in g w ater. S lic e o r c o a rse ly ch o p eg g s. Sp read
so m e m a y o n n a ise m ix tu r e o n to a s t. T o p w ith h a m ,
e g g s, w a te rc re s s , an d a n y re m a in in g m a y o n n a ise
m ix tu r e . S e rv e im m ed ia tely . M a k es 4 se rv in g s.
e a c h
s e r v i n g
467 cal, 29 g fat, 363 m gchol,
1,052 m g sodium, 30 g carb, 1 g fiber, 21 g pro.
ADD A FIBER-RICH SIDE C o m b in e co o k e d w h e a t
b e r r ie s w ith ch o p p e d c e le ry , cu cu m b e r, g re e n
o n io n s, d rie d c r a n b e r r ie s , an d p a r s le y o r m in t.
T o ss w ith a lem o n v in a ig r e tte .
8
oz. sk in le ss, b o n e le ss ch ick e n b re a st h alves
2
tsp . C ajun sea so n in g
8
o z. fu lly co o k ed sp ic y or m ild link
sa u sa g e , sliced
1
sm all red on ion , cu t in th in w e d g e s
2
y e llo w , g reen , and/or oran ge sw e e t p ep p e rs,
cu t in b ite -size strip s
2
I4V2-OZ. ca n s n o -salt-ad d ed stew e d to m ato es
C o a rse ly ch o p p ed fre sh p a rsle y (o p tio n al)
1. C u t c h ic k e n in 1-in ch p ie c e s ; p la ce in a sm a ll bow l
an d to s s w ith C a ju n se a so n in g .
2 . H eat a 1 2 -in c h s k ille t o v e r m ed iu m -h ig h h e a t.
A dd c h ic k e n an d sa u sa g e to s k ille t; co o k 3 to
4 m in u te s o r u n til c h ic k e n b e g in s to b ro w n . Add
o n io n an d sw e e t p ep p ers to c h ic k e n m ix tu r e . C o o k ,
s tir r in g fre q u e n tly , fo r 2 m in u te s. A dd stew ed
to m a to e s . C o v er an d co o k 5 to 7 m in u te s o r u n til
c h ic k e n is n o lo n g e r p in k . B re a k up to m a to e s w ith a
s p o o n , if n e ce ssa ry .
3 . L ad le ja m b a la y a in to sh a llo w so u p /salad b o w ls
an d to p w ith fre sh p arsley . M a k es 4 se rv in g s.
e a c h
s e r v i n g
355 cal, 18g fat, 81 m gchol,
637 mg sodium, 23 g carb, 3 g fiber, 29 g pro.
A N ATU RAL PARTN ER F u ll-fla v o r ja m b a la y a
n e e d s little a cco m p a n im e n t o th e r th a n a b e d o f
flu ffy ric e to so a k up sa u ce . F o r v a r ie t y an d e x tr a
h e a r tin e s s , co m b in e w h ite ric e w ith b r o w n rice .
l6 2
BETTER HOMES A X D GARDENS |
MAY 2011 |
BHG.COM
