Breakfast Easy Migas Ingredients * 6 Eggs, large * ¼ cup Milk * 2 tbsps. Vegetable or Olive Oil * 3 Corn Tortillas, 6-inch * ½ Green Bell Pepper * 1 Onion, yellow, small * 1 Garlic Clove * 1 Tomato, medium * 3 oz. Cheddar Cheese, grated Directions * Seed and dice the tomato and bell pepper, set aside. * Finely chop the onion and garlic clove, set aside. * Cut the corn tortillas into ¼ inch strips. * Whisk together eggs, milk, and salt in a medium bowl and set aside. * Heat the oil in a nonstick skillet over medium-high heat. * Add the tortilla strips to the skillet and stir until they start to crisp (about 2 minutes). * Add the diced pepper and onion and cook for about 3 minutes (until softened). * Add the chopped garlic and cook for 1 minute longer. * Add the egg mixture, tomato, and cheese. * Cook the mixture, stirring with a spatula every so often, scraping the cooked eggs up and allowing the runny eggs to flow to the bottom of the skillet. * Cook about 2-3 minutes until the eggs are set (or to your desired consistency). Lunch Caprese Avocado Salad Ingredients * ½ cup Balsamic Vinegar * 2 tbsps. Brown Sugar, packed * 6 cups Romaine Lettuce * 6 oz. Fresh Mozzarella, ovoline * 1 cup Cherry Tomatoes * 1 Avocado * ¼ cup Basil Leaves * Salt and Fresh Ground Pepper Directions * Add the balsamic vinegar and brown sugar to a small saucepan and set to medium heat. Allow it to slightly boil and turn the heat down to low (or half the heat). Let it cook for 6-8 minutes before removing it from the stove and setting it aside to cool. * Chop the romaine lettuce. * Cut the cherry tomatoes in half. * Cut the avocado in half, remove the pit, scoop out the flesh, and dice it. * Roll the fresh basil leaves into a tight cigar shape and chop into thin strips using a sharp knife (this method produces what’s called basil chiffonade). * Place the chopped romaine into a large bowl. * Top with tomatoes, mozzarella, avocado, and basil chiffonade. * Drizzle the cooled balsamic reduction over the salad. * Add salt and pepper to taste and enjoy! Dinner Spicy Chicken-Squash Chili Ingredients * 1 lb. Ground Chicken * 1 Sweet Onion * 2 Garlic Cloves * 1 ½ tbsp. Olive Oil * 1 oz. Chili Seasoning Mix * 1 (7-oz.) can Diced Green Chiles * 2 (15-oz.) cans Black Beans * 2 (14.5-oz.) cans Diced Fire-Roasted Tomatoes * 1 package (0.85 lb.) of pre-cut Butternut Squash (equals 3 cups) * 1 (14.5-oz.) can Chicken or Vegetable Stock * Kosher Salt and Black Pepper * 2-3 Jalapeño Peppers Directions * Chop the garlic cloves, sweet onion, and jalapeños. Set jalapeños and a handful of chopped onion aside for garnish. * Place ground chicken, larger portion of chopped onion, and garlic into a large saucepan over medium heat and cook until chicken is ready (5-6 minutes). * Stir in chili seasoning mix and can of diced green chilis; cook for 1 minute. * Drain the juice from the cans of black beans and add them to the the pan along with the fire-roasted tomatoes, squash, and stock. * Cover the pan and let the chili simmer for about 8-10 minutes (or until the squash is soft). * Add salt and pepper to taste. * Serve in a bowl and garnish with chopped sweet onion and sliced jalapeños.