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Frozen Dinner Roll Waffles

I dream up some crazy ideas! Any frozen dinner rolls should work. Let rise per package directions. Put risen rolls in waffle iron (it cooks very fast) top with whipped butter and honey or your favorite jam.

Vegetable Birds Nests with Ahi Tuna

Speaking of TJ’s favorites, these Vegetable Birds Nests are unbelievable and can not be saved for an appetizer only! Ahi tuna and some toppings turn it into a delicious salad or light dinner. Butter lettuce Vegetable Birds Nests Ahi tuna, chopped to small pieces Avocado, chopped Edamame Sesame seeds The dip is to die for so add a little Seasame Oil, soy sauce, and sugar to make extra for a dressing. FOR AN APPETIZER- add one Nest on top of a leaf of butter lettuce. Top with a couple pieces of tuna and avocado and sprinkle with sesame seeds. Your guests will thank you!

Skinny Potato Skins & Slaw

A less guilty way of eating Potato Skins! Yukon gold potatoes, covered in EVOO and kosher salt. Bake or Traeger at 350° for one hour. Let cool, cut in half and scoop out center. Rotisserie chicken or chicken beasts, shredded and mixed with Buffalo wing sauce or TJ’s BBQ Sriracha sauce. (For the kids I mixed in normal barbecue sauce). . Slaw- Broccoli slaw TJ’s mirapoix mix poppyseed vinaigrette dressing (or your favorite sweet salad dressing) 2 tablespoons Dijon mustard Top with blue cheese crumbles and extra sauce!

Trader Joe’s Scallion Cakes

Have you tried these Trader Joe’s ( I can’t help myself) Scallion pancakes? They’re our new favorite after school snack! They’re 7 grams of fat and 160 calories and taste fried (is that a bad thing?) I sauté mine for a couple of minutes per side and top with Sweet Chili sauce!

Antipasto Toast

Find out how to make this Antipasto toast on my Studio 5 segment. French Bread baguette, sliced down the middle and toasted Layer- Ricotta cheese Salami, chopped Tomatoes, chopped Pepperochini peppers, chopped Jarred red peppers, chopped Olives, chopped Mozzarella, chopped Provolone, thinly sliced Pepperoni, quartered Drizzle toppings with pesto, balsamic vinegar or glaze, and S&P.

Layered Greek Toast

I love this healthy toast with so many great vegetables and flavors! Turn this into a dip by layering all ingredients on a platter and dipping with Pita chips. Use Pita bread or Naan, toasted (Costco has the great small naan breads) Layer- Chive cream cheese Hummus Tomatoes, chopped Cucumber, chopped Olives, sliced Green onion, sliced thinly Feta cheese (Jalapeño, optional)

Peach and Cottage Cheese

The perfect post workout breakfast and a great way to kick off a weekend of healthy eating! Peach half Cottage cheese Chia seeds Sliced almonds Toasted Coconut Blueberries Dash of honey.

Burrata y Melone

Pretending I’m in Tuscany for lunch today! Burrata with EVOO and cracked pepper Melon slices (TJ’s Tuscan Cantaloupe is so good) Prosciutto (I’m loving thicker slices) Basil leaves ETC. On skewers Over lettuce with balsamic and EVOO Served over asparagus Use honeydew or mozzarella instead Layer cheese, thin slice of melon and prosciutto over slice of bread Layer mozzarella ball, piece of melon, basil, and prosciutto on toothpick. Drizzle balsamic glaze.

Mediterranean Frittata

I love the Spa menu at hotels. Full of flavor and healthy. This Mediterranean Frittata you can definitely make at home. Eggs Spinach Sun Dried Tomatoes, diced Red onion, sautéed Green olives, sliced Feta cheese Oregano Top with arugula salad and micro greens. Drizzle pesto and devour! ETC. Eat the 4 pieces of French toast your kids don’t eat.

Egg Scramble

When all else fails and your fridge is bare, eggs! Scrambled eggs with (anything you have left in the kitchen). Pesto Sun dried tomatoes Pepperoncini peppers Roasted Red Peppers Salami Pepperoni Artichokes Sauté all ingredients (except eggs, pesto, and basil) at a high temp. Put aside. Cook eggs in the same pan. Add toppings at the last minute of cooking including pesto, basil, and S&P.