BBQ Chicken Strip pizza with Arugula

Ingredients:

1 whole wheat pizza crust
1/2 c. BBQ Sauce (Mad Dog & Merrill)
2 chicken strips, chopped (I had some left over from KFC)
1/2 c. fresh baby arugula
Frank's Red Hot Sauce
1 1/2 c. shredded reduced fat cheddar cheese

Preheat the oven to 400 degrees. Lay the pizza crust out on a flat surface or a cookie sheet with no edges. Spread the BBQ sauce on top of the crust, leaving about 1/2 an inch around the edges. Sprinkle the cheese evenly on top of the crust. Scatter the pieces of chicken strips and the baby arugula. Add a few dashes of the hot sauce. Bake for 8-10 minutes in the oven, directly on the racks (make sure you check in frequently, it does not take long at all to cook!).

Bacon Mustard Egg Salad Sandwich with Arugula

Everyone who knows me, knows that my favorite meal of the day is breakfast.....and it doesn't matter what time of day I eat breakfast! Morning noon or night, I never get sick of it! I am especially a huge fan of different types of egg salad sandwiches (and since I am scared of the store-bought ones, I like to make that myself at home). Here is the newest spin off of the classic sandwich that is hard not to love!


Ingredients:

2 Tbs. miracle whip, light
1-2 Tbs. Applewood Smoked Bacon Mustard (Inglehoffer brand)
1 tsp. dried dill
1/2 tsp. fresh cracked pepper
1-2 tsp. Frank's hot sauce
1/2 c. Arugula, longer stems removed
3 hard boiled eggs, peeled and rinsed (nobody likes biting into a chunk of eggshell)
4 pieces of any type of your favorite bread, toasted

 Cut each egg in half and scoop the yolk out into a small bowl. Add the miracle whip, mustard, dill, pepper and hot sauce and mix until a paste like consistency forms. Chop the whites of the egg up and fold into the mustard mix. Place 1/4 of the egg mixture on each slice of toasted bread. On two pieces, line with fresh arugula. Top with the other piece of toast. Makes 2 sandwiches.

(If you use bread that is 3 points per 2 slices, this sammy ends up being 5 WW points. I used Taystee white bread. It is my favorite! Or as my dad has always called it, mush bread.)

Chorizo Sweet Potato Hash with Eggs and Arugula

Ingredients:

1 medium sweet potato, peeled and diced small
1/3 c. chopped red onion
1/4 c. chopped Chorizo, smoked (the brand I used is pictured below)
salt and fresh cracked pepper
1/2 c. reduced fat shredded cheddar cheese
1 c. arugula
2 eggs, fried or over easy

In a medium size saucepan, combine the sweet potato, red onion and either a small amount of olive oil or non stick spray. Cook for 5-7 minutes, stirring frequently, until the potatoes are tender. Add the Chorizo, and season with salt and pepper. Sprinkle the cheese on top and stir until the cheese is melted through. To serve, divide the sweet potato mixture into two on each plate. Top with fresh arugula, and then an over easy egg (or egg style of your choice). I love using an over easy egg, breaking the yolk on top and letting it mix in with the potatoes. Yum!

Farmers Omelet with a Twist

Ingredients:
4 eggs
salt and pepper
1 pkg breakfast sausage links
1 1/4 c. mushrooms, sliced
1 orange pepper, diced
2 green onion, sliced
1/2 c. fresh Arugula (by cousin Brad picked from his garden)
Cheddar cheese, shredded

Place the frozen sausage (or thawed) into a large skillet with water in it. Boil the sausage in the water until they turn a light grey color and are cooked most of the way through. Drain the water and continue to cook the sausage in the pan on medium heat to brown the outside. Remove from the heat and cut your desired amount into small pieces. Place back into the pan and add the pepper, mushroom and green onion. Cook for about 3 minutes.

 Whisk 2 eggs together in a bowl with a fork, and season with salt and pepper. Heat a large flat skillet on medium heat and spray with non stick cooking spray. Pour the egg out really thin and start to cook on one side, about 2 minutes. Flip the egg over using a large spatula. Add half of the filling mixture on one side of the egg. Top with the shredded cheese and arugula, and fold the other half of the egg on top. Remove from the pan and place on your serving dish or plate, the heat from the mixture and egg will melt the cheese as it cools for a minute. Repeat the steps for the second omelet.

Mozza-Mushroom Arugula Pizza

 Ingredients:

1 can Pillsbury pizza dough

Olive oil

1 1/2 c. Bocconcini Mozzarella (small Mozzarella balls)

1 c. mushrooms, thinly sliced

1 c. fresh arugula (washed and dried)

Garlic salt

Preheat oven to 450 degrees. Roll out the pizza dough to fit a large baking sheet, that has been sprayed with non stick cooking spray. Bake for about 7 minutes. Drizzle the dough with olive oil. Top with the mushroom, arugula, and Mozzarella cheese. Bake for 5 more minutes or until the crust is golden brown and the cheese is fully melted. When it comes out of the oven, sprinkle with garlic salt. Allow to cool before slicing. 

"SAT" Wrap (Salami, Arugula, Tomato)

Ingredients:

Diced tomatoes

Micro Green Arugula

1 tsp Miracle Whip

4 slices Genoa Salami

Fresh Thyme

1 Tortilla Shell

Spread the Miracle Whip onto the tortilla shell. Preheat the oven to 350 degrees. Lay out the salami slices on a piece of tinfoil on a baking sheet. Bake for 10 minutes. Cool the salami on paper towel. Sprinkle the fresh thyme onto the Miracle Whip. Crumble the salami on top, and then add the diced tomatoes. Rinse the arugula in the sink, and pat dry on paper towel. Top the SAT wrap with the arugula, roll or bring up the sides like a taco, and enjoy! Very refreshing!