From the recipe box
Diner breakfasts, recipes, and experiments at the griddle.
Breakfast, the griddle, and recipes worth keeping.
Ingredients Method Kitchen notesA low-carb wrap par-baked until crisp, then topped with BBQ sauce, shredded chicken, mozzarella and red onion and baked until bubbly. A personal pizza in about twenty minutes.
Protein powder stirred into Greek yogurt, spread thin on parchment, topped with crushed frosted animal cookies and frozen into bark or individual rounds.
Protein tortilla chips topped with taco-seasoned chicken and a quick queso made from blended cottage cheese, ready in about 15 minutes.
The rectangle pizza from the school lunch line, with a pourable yeast crust, a dried-herb tomato sauce and a lot of mozzarella, scaled for five full sheet pans.
Taco-seasoned ground meat and tomatoes with green chiles, a layer of cheese, and a single layer of tater tots on top, baked for one.
A sugar cookie flavored protein cake cooked in a wide bowl in the microwave, turned out and cut into bars, with sprinkles and an optional yogurt frosting.
Raw chickpea pasta, red sauce, water, mushrooms and peppers sealed in foil and baked in the air fryer, then finished under melted mozzarella.
A pound of browned sausage, up to a dozen eggs and a couple cups of cheese in one baking dish. That's the whole list.
A 9x13 of eggs, crisp bacon, cheese and red and green peppers, baked until puffed and golden, and easy to scale for a crowd.
A sheet of lavash cut in half, layered with sauce, mozzarella and turkey pepperoni, closed up and air fried until crisp on both sides.
A microwave protein bowl cake that's really just a base for toppings like cereal, chocolate, granola, candy or whipped cream.
Cooked chicken or turkey, cheese, a pita, hummus and a pile of raw vegetables arranged on one plate. Dinner without turning anything on.
