Apple, Chicken, and Spinach Egg White Omelet Bake

I always try to keep my breakfasts interesting and filling.  My main goal is usually to make something on Sunday that I can eat throughout the week.  A large baked egg white omelet easily lasts the whole week and is very portable.  When my husband and I went to Baltimore a couple of months ago I had a delicious omelet with chicken and apples in it, so this was my attempt at recreating it.

INGREDIENTS

• Coconut Oil Cooking Spray
• 4 cups liquid egg whites
• 2 chicken breasts, saute'd in coconut oil cooking spray, and cubed
• 3 Golden Delicious apples, cored, peeled and diced
• 4 oz. Spinach leaves, chopped
• Salt, pepper, garlic powder to taste

INSTRUCTIONS

Preheat oven to 350

Spray a 9x13 baking pan with coconut oil spray

Saute the chicken in the coconut oil cooking spray until thoroughly cooked

In a large bowl, mix the chicken, apples, spinach, egg whites, and spices 

Pour into the pan and cook for 30-40 minutes (until egg whites are set)

Garden Couscous Salad with Grilled Chicken

I made this for my husband's lunches last week.  I kept the chicken/couscous mixture separate from the vegetables and the dressing in small containers, so that each morning before work, he just had to mix the chicken/couscous mixture with the vegetables in a larger container and then keep the dressing separate until right before he ate.  This was a big hit!

Ingredients:

• 2 cup plain couscous
• 4 cups cherry tomatoes, halved
• 1 medium cucumber, chopped
• 1 medium green bell pepper, chopped
• 1/2 cup fresh scallions, chopped
• 1/4 cup fresh Italian Parsley, chopped
• 2/3 cup balsamic vinegar
• 2/3 cup extra virgin olive oil
• 4 teaspoon sugar
• Salt and pepper to taste
• 5 chicken breasts, grilled, chilled, and shredded

Directions:

1. Cook couscous according to the directions on the package; fluff with fork.
2. Combine tomatoes, cucumber, pepper, chives, chicken, and parsley in a large bowl. Fold in couscous.
3. Whisk together the balsamic vinegar, olive oil and sugar. Season with salt and pepper to taste. Pour mixture over couscous and vegetables and toss to coat.

Slow Cooker Thai Red Curry Chicken

This recipe encompasses several of my favorite things:  Thai food, coconut/almond milk, curry, and my slow cooker!

Ingredients

• 1 ¾ cup Coconut/Almond milk (I used Blue Diamond Unsweetened, this will give you the hint of coconut flavor without all the fat of canned coconut milk)
• 7 tsp. Thai Red Curry Sauce, divided (or to taste)
• 1 ½ tsp. Sea Salt (or to taste)
• ½ Head Cauliflower, cut into small florets
• 1 lb. Sweet Potatoes, peeled, cut into small chunks
• 1 medium Red Pepper, diced
• 2 medium Carrots, peeled and diced
• 1 ½ lbs. boneless, skinless chicken breasts (since you’re using your slow cooker, they can go in frozen!)
• 2 tbsp. Natural Peanut Butter
• Juice of 1 Lime

Instructions

• In a 4- to 6-quart slow cooker, whisk together coconut/almond milk, 4 teaspoons curry sauce, and salt until blended. Add cauliflower, potatoes, pepper and carrots; toss to mix and coat.
• Rub 2 teaspoons curry sauce all over chicken; place chicken on top of vegetable mixture. Cover slow cooker and cook on LOW setting until chicken is cooked through and vegetables are tender, about 6 to 8 hours.
• Remove chicken to a cutting board and cut into bite-size pieces (or shred using two forks); set aside.
• Vigorously stir the mixture to break up the now softened cauliflower until the "sauce" becomes creamy
• Stir peanut butter and remaining 1 teaspoon curry sauce into slow cooker until blended. Add chicken back to slow cooker and gently stir to coat.  Squeeze lime juice and stir again.