Egg in Bread with Breakfast sausage

Egg in BreadBreakfast sausage
Egg in Bread

Take a slice of wheat bread and twist a small cup or glass on a flat surface to make a hole in the middle of the bread. Lightly butter the bread, begin frying and crack open an egg into the middle. Make sure egg is cooked, flipping as necessary. Melt a slice of cheese over one side when cooking is nearly done.

1 Egg Egg (Large) (x 1)
1 Slice (.9 oz) (25 g) Bread, Wheat (Incl Wheat Berry) (x 0.75)
1 Pat Butter, Pat (x 1)
1 Slice Kraft Deli Deluxe American Cheese (x 1)

Breakfast sausage

Remove 3 links from package. Place on a microvave safe plate and cover. Microwave on high 30-40 seconds (defrosted) ot 50-60 seconds(from frozen)

3 Johnsonville Breakfast Sausage Links Original (x 1)

Grilled Cheese and Tomato Soup with Oven Baked Fries

Grilled Cheese and Tomato SoupOven Baked Fries
Grilled Cheese and Tomato Soup

Prepare soup according to directions on can.

Please nonstick pan on stove on medium heat. Spray nonstick pan with butter spray. Place one slice of bead in pan. Top with cheese and second slice of bread. Cook until one side is golden brown then flip. Cook until second side is golden brown. Serve along side soup.

(0.5 cup) (118 ml) Campbell's Condensed Healthy Request Soup Tomato 98% Fat Free (x 1)
(1 oz) (28.35 g) Bread, Red-Cal, White (x 2)
1 Slcie Kraft Cheese American 2% Milk Reduced Fat Singles (x 2)
1.25 Sprays I Can't Believe It's Not Butter Spray (x 2)

Oven Baked Fries

Wash potato. Cut into wedges. Toss with olive oil. Arrange on a baking tray and top with salt and pepper. Place in 450 degree oven for 30 minutes or until golden brown.

1 Medium Potato (x 1)
(1 tbsp) (15 ml) Olive Oil (x 0.33)
(1 tsp) (5 ml) Salt (Table Salt) (x 1)
(1 tsp) (2.1 g) Pepper, Black (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)