From the recipe box
Diner breakfasts, recipes, and experiments at the griddle.
Protein pasta elbows with celery, red onion, peppers and broccoli in a zero-calorie ranch or Italian dressing, with tuna, chicken or eggs stirred in if you want more protein.
Raspberries and white chocolate chips stirred into a protein pancake batter, baked as mini bites or microwaved as one mug cake.
Parmesan-crusted chicken layered with chickpea pasta, marinara and mozzarella, so you get chicken parm without frying cutlets one at a time.
Eggs, sweet peas, salty feta and a little fresh mint, baked in one pan and just as good at room temperature.
A lean turkey meatloaf held together with milk-soaked oats and packed with wilted spinach, cooked in the air fryer until the center hits 165°F.
A single-serve lemon loaf with raspberries folded in, microwaved in about 90 seconds and finished with a small cream cheese frosting.
Shredded potatoes, butter, sour cream, cream of chicken and Colby cheese baked in a 9x13 until golden. Feeds ten, and the leftovers are even better.
Cooked chicken tossed with light Caesar dressing, Parmesan, lemon and crushed croutons, then rolled into four tortillas with a big romaine leaf in each.
Thin chicken breasts dredged lightly in flour, seared, then finished in a mushroom sauce made from broth and milk in the same skillet.
The flat, rectangle-folded omelet you get at a diner counter, with whatever meat, veggies and cheese you have on hand.
Small baked protein cookies made from a coconut flour and applesauce dough, finished with warm peanut butter and a scatter of chocolate chips.
Muffin-tin egg cups with bacon, browned mushrooms, spinach and feta, built to reheat well all week.
