Here are our top favorite suggestions! Now it’s your turn…you vote for your favorite! The poll will be open for one week and the winner will win the awesome Salad Cookbook as well as the privilege of having their suggested name be the new feature name for at least the next 3 months! The random winner of the other cookbook will also be announced at the same time.
And I’m sharing the simple meal we enjoyed last night. Veggie Egg Scramble, Roasted Potatoes, and Toast w/Homemade Peach Jam.
I had vegetables left over from a veggie tray this weekend so I chopped up the red, orange, and yellow peppers, mushrooms, asparagus, and broccoli. I sauteed the vegetables in a little butter and then added beaten eggs (seasoned with salt and pepper with a little half & half), scrambled together, and topped with cheese.. The potatoes were diced and then tossed in a little olive oil, salt, & pepper and baked at 425 degrees for 15-18 minutes. The toast just had butter and peach freezer jam I made last summer – the perfect sweet, fruity compliment for the meal.
It was nutritious, delicious, and satisfying! Who says dinner can’t be simple and quick and a little break-fasty?!