Skinny McMuffin

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Some days, I want more than Ezekiel bread for breakfast. And some mornings are game days, and I want to fuel up my player with something healthy and satisfying, but not too heavy. These breakfast sandwiches are based on a popular fast food offering, but healthified. They have less fat, less cholesterol, less sodium and more protein than the drive-thru version. I could have these for breakfast, lunch or dinner. They are so good. And they are quick. From start to finish, about 5 minutes. For mine, I also add a few pieces of roasted asparagus and some arugula pesto. Ahhhhh, breakfast!

Skinny McMuffin (one sandwich)

Per sandwich: 390 calories and 24.8 grams of protein

  • 1 whole grain English muffin
  • 1 farm egg
  • 1 slice prosciutto
  • 1 slice cheese
  • 1 teaspoon organic mayonnaise
  • Kosher salt and pepper, to taste
  1. In a toaster, toast the English muffin lightly.
  2. Heat a non-stick pan to medium heat.
  3. When muffin is lightly toasted, put on a plate and top one half with the slice of prosciutto. Top the other half with the mayonnaise.
  4. Crack the egg in the pan and cook for about 2 minutes. Flip egg over and top with the cheese, so cheese will melt while egg cooks.
  5. Cook egg 1-2 minutes more and add cooked egg and cheese on top of prosciutto.
  6. Top with remaining muffin half and serve!

Pasta with Asparagus and Prosciutto

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Some foods are wonderful BFFs. Asparagus and prosciutto, for example (really, asparagus and any ham product). I was going to make another salad for dinner, but we had salad for lunch and–I have to be honest–I hit the salad wall. I was craving something a bit more substantial, but I didn’t have a lot of non-salad ingredients on hand. And it was getting late. Tick, tock, time to eat. What I did have was prosciutto and fresh asparagus from our Parisian salad. Hmmmmm. Paired with some whole wheat pasta, it was a delicious, simple and quick dinner. Now I’ll be ready for more salad tomorrow! This recipe makes three servings, but you can adjust ingredients easily to feed more or fewer people.

Pasta with Asparagus and Prosciutto (serves 3)

  • 4 oz. whole wheat pasta (about 1/2 package)
  • 3-4 tablespoons kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons butter from grass-fed cows
  • 1 shallot
  • 2 cloves garlic
  • 1/2 pound asparagus, trimmed
  • 5-6 slices prosciutto, torn into bite size pieces
  • Grated Parmesan cheese
  1. In a stock pot, boil water for pasta.
  2. While waiting for water to boil, peel and thinly slice shallot. Peel and mince garlic. Set aside.
  3. Chop asparagus into bite-sized pieces. Set aside.
  4. Heat butter and olive oil in a sauté pan.
  5. Add salt to boiling water and add pasta to the water. Reduce heat and cook pasta according to directions on package.
  6. Add shallot and garlic to sauté pan. Cook over medium heat for 2 minutes. Add asparagus and cook for another 5 minutes.
  7. Add prosciutto to the pan, stir and turn off heat.
  8. Drain the pasta, reserving 1 cup of the pasta water.
  9. Add the drained pasta to the sauté pan. Use tongs to toss and combine all ingredients. Add pasta water as needed to make a light sauce.
  10. Serve immediately with grated Parmesan cheese.
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