Mexican Fried Egg

Ok so this isn't real inventive, but it's nice to scrape things together in your fridge when you haven't thawed anything. So this was pretty good and somewhat light.
Just layer: shredded lettuce, chopped green onion, cilantro, a little jarred salsa, a spot of sour cream, avocado and a fried egg. Top with shredded cheddar cheese and your favorite hot sauce (I like Tapatio)!

Greek God Salad

Chop:
1/2 cucumber
1/2 large heirloom tomato
1 large green onion
7 green olives
1/3 avocado

Sprinkle:
1/2 tbsp olive oil
1/3 tbsp balsamic vinegar
2 tbsp feta cheese
salt and pepper

BAM!

Kale & Sausage Soup

1 Head Kale rinsed and chopped
4 chicken apple sausage links diced
2 large green onions chopped
1/2 green bell pepper de-seeded/veined and chopped
1 tbsp minced garlic
4 cups low sodium chicken broth
seasalt and cracked black pepper to taste

Bring chicken broth to a boil with the minced garlic and onions. Add bell pepper and kale, simmer 5 minutes then add sausage and simmer another 5-10 minutes. If I had celery, carrots or even some cannellini beans I'd have added those too for extra depth. This was pretty tasty and super easy. I served it with tomato, basil and goat cheese salad drizzled in olive oil and balsamic vinegar.

Lemon Feta Asparagus or Green beans

1 bunch asparagus or green beans cut into 2" strips

1 tbsp olive oil

juice of 1/4 lemon

1 tbsp feta cheese

seasalt and cracked black pepper

1 tsp minced garlic

2 vine tomatoes (optional)

sprig cilantro or parsley (optional)

Preheat oven to 425* while you slice your veggies, coat them with oil, garlic, salt and pepper. Then bake for 10 minutes. Remove from oven and toss with lemon juice, feta and your other optional ingredients. I have been making this 3 times a week, might try varying with gorgonzola, maybe add kalamata olives... open to suggestions!