Salmon Scramble with Toast with Butter

Salmon ScrambleToast with Butter
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)

Toast with Butter

Toast one slice of bread. Spread with butter.

(1 oz) (28.35 g) Bread, Rye (x 1)
1 Pat Butter, Pat (x 1)

String Cheese Rolls with Pringles 100 Calorie Pack

String Cheese RollsPringles 100 Calorie Pack
String Cheese Rolls

Cut two light mozzarella cheese sticks in half lengthwise. Roll about 1 ounce of sliced roasted turkey breast (lightly covered with mayo) around half of the mozzarella cheese stick. Do this with the three remaining halves, for a total of 4 rolls.

1 EA Sargento String Cheese Snacks Light (x 2)
1 TBSP Hellmann's Mayonnaise Light (x 2)
1 serving (33.33g) Turkey Breast Meat (x 4)

Pringles 100 Calorie Pack

Small container of chips found in grocery stores.

1 Tub Chips - Pringles 100 Calorie Pack (x 1)

Ratatouille Stuffed Zucchini with Instant Brown Rice

Ratatouille Stuffed ZucchiniInstant Brown Rice
Ratatouille Stuffed Zucchini

Using a scoop, remove balls of flesh from the zucchini until only the shell are left. Keep the zucchini balls aside. Preheat a grill to medium high.
In a large skillet over a medium-high heat, warmup 1/3 of the olive oil and cook the onions in it for 3 to 4 minutes. When the onions soft, add the garlic and cook for a minute. Add the remaining olive oil, the cubed eggplant, and the zucchini balls. Cover and cook for around 8 to 10 minutes..Add the tomatoes and cook for another 5 minutes, stirring frequently. Stir in the parsley and season with salt and pepper to taste.
Fill each zucchini shell with the ratatouille. Grill 2 to 3 minutes (or until the zucchini shells get soft) and serve hot.

1 Squash Squash Zucchini (x 1)
1 Tomatoe Tomatoes On The Vine (x 1)
(1.8 oz) (50 g) Eggplant - Preserved & Drained (x 0.5)
(.25 cup) (59 ml) Onion, Chopped (x 1)
(1 tsp) (2.8 g) Garlic (x 1)
(1 tbsp) (15 ml) Olive Oil, Extra Virgin (x 1.5)
1 tsp Salt (Table Salt) (x 1)
1 tsp (2.1g) Pepper, Black (x 1)

Instant Brown Rice

Combine rice, water and butter in a saucepan. Bring to a boil. reduce heat (medium-low to medium) and cover. Simmer 10-12 minutes or until water is absorbed. Fluff with fork and serve.

.25 Cup Dry (1 cup) (237 ml) Rice - Uncle Ben's Instant Brown Rice (x 1)
1 Pat Butter, Pat (x 1)