Avo & Egg Breakfast Pizza

With protein, omega-3s, and a dose of fiber to keep you full through the morning, this pita pizza is the perfect way to kickstart your day! (And totally acceptable to eat for breakfast.)
Ingredients:
Greek or pocketless pita, or any kind of flat bread
Juice from 1 lemon
1 ripe avocado
1 organic egg
Sea salt to taste
Pepper to taste
Chili flakes to taste
Ground cumin to taste
Cumin seed to taste
Extra virgin olive oil to taste
Directions:
Toast pita until crisp, mash avocado and spread on pita, drizzle with a dash of lemon, olive oil and spices, place egg cooked to your liking on top and serve.
Optional: Add prosciutto or a sprinkling of feta over the top for a richer snack.

http://fabfitfun.com/meatless-monday-avo-egg-breakfast-pizza

 

• READY IN 30 mins

Irish Boxty

"Boxty is a traditional Irish dish made of potatoes. 

Original recipe makes 6 servings Change Servings

• 1 1/2 cups grated raw potatoes
• 1 cup all-purpose flour
• 1 cup leftover mashed potatoes
• 1 egg

• 1 tablespoon skim milk
• salt and pepper to taste
• 1/4 cup olive oil

Directions

1. Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Drop in the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Serve warm.

 

German Potato Pancakes

Ingredients

Original recipe makes 6 servings Change Servings

• 2 eggs
• 2 tablespoons all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt

• 1/4 teaspoon pepper
• 6 medium potatoes, peeled and shredded
• 1/2 cup finely chopped onion
• 1/4 cup vegetable oil

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Directions

1. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
2. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

 

• READY IN 2+ days

Traditional Sauerbraten

Ingredients

Original recipe makes 6 servings Change Servings

• 3 pounds beef rump roast
• 2 large onions, chopped
• 1 cup red wine vinegar, or to taste
• 1 cup water
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 tablespoon white sugar

• 10 whole cloves, or more to taste
• 2 bay leaves, or more to taste
• 2 tablespoons all-purpose flour
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• 10 gingersnap cookies, crumbled

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Directions

1. Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
2. Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
3. Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
4. Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

Kartoffel Kloesse (Potato Dumplings)

Ingredients

Original recipe makes 12 servings Change Servings

• 9 medium potatoes, peeled
• 1 teaspoon salt
• 3 eggs, beaten
• 1 cup all-purpose flour
• 2/3 cup bread crumbs

• 1/2 teaspoon ground nutmeg
•   1 cup butter
• 2 tablespoons finely chopped onion
• 1/4 cup dry bread crumbs

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Directions

1. Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook until the potatoes are soft, about 20 minutes. Drain water, and place potatoes into a large bowl. Mash potatoes, leaving them slightly lumpy (just like making mashed potatoes). Mix in the salt, eggs, flour, 2/3 cup of bread crumbs, and nutmeg. Roll into walnut sized balls. If the dough is too sticky, you may want to mix in more flour or bread crumbs.
2. Bring a large pot of lightly salted water to a boil. Gently drop the dumplings into the water. When they come up to the surface, allow them to boil uncovered for 3 minutes. Remove the dumplings with a slotted spoon, and keep warm.
3. While you are waiting for the water to boil, melt the butter in a skillet over medium heat. Add onions and 1/4 cup of bread crumbs. Cook, stirring constantly, until the onions are tender, and the sauce has thickened some. Pour sauce over the dumplings before serving.

Herb and Chicken Pasta

Ingredients

Original recipe makes 4 servings Change Servings

• 1 (16 ounce) package angel hair pasta
• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon Cajun seasoning (optional)

• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup olive oil
• 3 cloves garlic, chopped
• 1 onion, chopped
• 1 cup chicken broth

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Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. Meanwhile, season chicken with salt and pepper, basil, rosemary, Cajun seasoning, and red pepper flakes. Heat oil in a large skillet over medium heat; add chicken and cook until browned. Remove chicken from skillet and stir in garlic and onions; cook and stir until clear.
3. Return chicken to skillet over onion mixture and add broth. Simmer until chicken is cooked through and no longer pink inside; spread mixture over pasta and serve.

Easy Garlic and Rosemary Chicken

 

Ingredients

Original recipe makes 2 servings Change Servings

• 2 skinless, boneless chicken breasts
• 2 cloves garlic, chopped
• 2 tablespoons dried rosemary

• 1 tablespoon lemon juice
• salt and pepper to taste

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Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts)