Dinner Tonight:

Egg Turnovers
Roasted Citrus Salad
Plain Greek Yogurt

Egg Turnover Recipe:
1/2 c. scallions, diced
1 clove garlic, diced
1/2 c. red bell pepper, diced
1/2 c. mushrooms, sliced
1 Tbsp. EVOO, divided
8 Egg Whites (or Egg Substitute)
1/2 tsp. ground black pepper
1/8 tsp. thyme, dried
1/4 tsp. parsley, dried
1/4 c. whole wheat flour
16 oz. pre made, whole wheat Pizza Dough (Trader Joe’s)
6 (1 oz.) slices Light Swiss cheese

Serves 6: Per Serving: 300 calories, 4g. Fat (1 sat), 39g. CHO, 5g. Fiber, 26g. Protein, 393 mg. Sodium

Preheat oven to 400 degrees F.
Whisk egg whites, black pepper, thyme, and parsley together in bowl and set aside.
Saute scallions, garlic,peppers, and mushrooms in 1 tsp. EVOO for 5 minutes of med-high heat. Add egg white mixture to skillet and scramble for 3-5 minutes. Transfer to a bowl to cool.
Knead dough into 6 inch long tube shape. Divide dough into 6 sections. Roll each section of dough with rolling pin into a circle. Place on foil lined or oiled baking sheet.
Layer, 1/2 slice cheese, 1/3 c. egg mixture, and 1/2 slice cheese in each circle of dough.
Fold dough in half to make a half-moon shape. Pinch sides together and brush the outside of each pocket with remaining oil.
Bake 20-23 minutes. Let cool 3-5 minuted prior to serving.

*These freeze well if you want to make several ahead of time for quick breakfasts on the go!

Dinner Tonight:

Swiss Chard, Mushroom, and Quinoa Salad
Wild Turbot
Rye toast with mixed Olive Tapenade

Swiss Chard, Mushroom, and Quiona Salad Recipe:
1 c. quinoa
1 Tbsp. EVOO
1 lb. Swiss Chard, stems and leaves cut into 1/2 inch pieces and seperated
Coarse salt, fresh groud pepper, and red-pepper flakes to taste
1 garlic clove, minced
12 oz. cremini mushrooms, sliced
1 red onion, chopped
1 Tbsp. Balsamic Vinegar
2 tsp. fresh thyme, chopped
1/2 oz. Parmesan cheese, shaved

Serves 4. Per Serving: 252 Calories, 6g. fat (1 sat) 38g. CHO, 666mg. Sodium, 11g. protein, 5g. fiber

Cook Quinoa according to package directions (I prefer to cook mine in low sodium veg broth).
In a skillet over med. heat, add mushrooms, onions, garlic, herbs, salt, pepper, EVOO, vinegar. Cook about 3 minutes. Add Swiss Chard Stems and continue to cook about 8 more minutes (stirring frequently). Finally, add swiss chard to skillet mixture and cook until wilted. Remove from heat. Scoop serving over quinoa. Top with Parmesan.