Salmon Scramble with Turkey Bacon (2 slices)

Salmon ScrambleTurkey Bacon (2 slices)
Salmon Scramble

Heat oil in a skillet over medium heat. Combine eggs and salmon, then cook until soft. Add cream cheese & mix until a smooth texture, add green onions and scramble. Serve on a plate and garnish with the remaining cup green onions

1 Egg Eggland's Best Eggs Grade A Large Brown Cage Free Organic Vegetarian Hens (x 2)
1 Cup, Cooked (4.8 oz) (136 g) Salmon, Chinook, Smoked (x 0.125)
(2 tbsp) (30 ml) Kraft Philadelphia Cream Cheese Light Soft (x 0.25)
1 Medium Green Onions (x 0.125)
(1 tbsp) (15 ml) Crisco Vegetable Oil (x 0.125)

Turkey Bacon (2 slices)

Microwave or pan-fry.

1 SLICE Jennie-O Bacon Turkey 95% Fat Free (x 2)

Peanut Butter and Jelly with Easy Side Salad

Peanut Butter and JellyEasy Side Salad
Peanut Butter and Jelly

Spread peanut butter and jelly on slice of bread. Top with second slice.

(3 tbsp) (44 ml) Smucker's Goober Peanut Butter & Grape Jelly (x 1)
1 Slice Bread Whole Grain - Kirkland (x 2)

Easy Side Salad

Purchase pre-packaged salad mix and add 1 cup to a bowl. Add a dash of vinaigrette dressing.

(2 cups) (473 ml) Salad Dole Leafy Romaine All Natural (x 0.5)
(1.1 oz) (30 g) Newman's Own Lighten Up! Salad Dressing Balsamic Vinaigrette (x 1)

Teriyaki Steak with Chili-Lemon Cauliflower

Teriyaki SteakChili-Lemon Cauliflower
Teriyaki Steak

Place the steak in the marinade and let marinate for at least an hour, and up to 48 hours. If grilling the steak, prepare your grill for high, direct heat. If pan frying, heat a large cast iron pan on high heat. If grilling oil the grill grates. Place the steak on the hot grill or pan. Sear for 3-5 minutes on one side, or until the side is well browned, and turn the steak over and sear the other side. Baste the steak with teriyaki sauce. When the steak is well seared on both sides, remove from the heat and let rest for 10-15 minutes.

(1 tbsp) (15 ml) Olive Oil, Extra Virgin (x 0.33)
(6 oz) (170 g) Beef Steak Sirloin Top Filets 6 Oz (x 1)
(1 tbsp) (15 ml) Kikkoman Marinade & Sauce Teriyaki (x 2)

Chili-Lemon Cauliflower

Place a steamer basket in a saucepan with 2 inches simmering water. Add cauliflower; cover and steam until tender when pierced with a knife, about 8 minutes. Transfer to a bowl and toss with lemon zest, lemon juice, and red-pepper flakes. Season with salt and pepper. Serve warm or at room temperature.

(1 cup) (100 g) Cauliflower (x 2)
(1 tbsp) (6 g) Lemon Peel (x 0.5)
(1 fl oz) (30.5 g) Lemon Juice (x 1)
(1 tsp) (5 ml) Red Pepper Flakes (x 0.125)
1 tsp Salt (Table Salt) (x 1)
1 tsp (2.1g) Pepper, Black (x 1)