Breakfast

Pizza Breakfast Sandwich

Ingredients

  • 1 Tbsp butter, room temperature

  • 1 Tbsp grated Parmesan

  • 1/2 tsp Italian seasoning

  • 2 slices hearty bread

  • 1/3 cup shredded mozzarella

  • 1 Tbsp pizza sauce

  • 6 slices pepperoni (optional)

    Instructions 

    -Stir together the room temperature butter, grated parmesan, and Italian seasoning in a small bowl until evenly combined.

    -Spread the Parmesan butter over one side of each slice of bread.

    -Flip the bread over so the un-buttered side is facing up.

    -Place half of the shredded mozzarella on one slice of bread.

    -Add small dollops of the sauce over top of the cheese, followed by the sliced pepperoni. Finally, add the remaining cheese.

    -Place the second slice of bread on top to close the sandwich, butter side facing out.

    -Place the sandwich on a skillet and cook over medium-low heat until golden brown on each side and the cheese is melted on the inside.

    -Cut the sandwich in half and serve!

Bagel & Banana

1 Banana

1 Laughing Cow Spreadable Cheese Wedge

½-Avocado

½-Bagel (low carb or Keto)

- Spread Laughing Cow Cheese Spread on bagel, top with sliced Banana and Avocado.

-Enjoy!

Lunch

Veggie Fajita

Ingredients

8 corn or flour small tortillas

4 bell peppers (red, yellow, orange, green, your choice!), thickly sliced

1 red, white, or yellow onion, thickly sliced

8 oz button mushrooms, thickly sliced

3 cloves garlic,, minced

2 tablespoons light oil,, (such as vegetable or canola)

1 ¼ teaspoons chili powder

¾ teaspoon cumin

¾ teaspoon salt

½ teaspoon smoked paprika

Toppings (use as many as you like):

Lime wedges

Cilantro,, roughly chopped

Avocado,, sliced or mashed

Refried beans

Salsa

Hot sauce

Guacamole

Nacho Cheese

Sour Cream

Instructions

Heat your oven to 350F (180C). Wrap the tortillas in aluminium foil, and pop them in the oven for 15-20 minutes until heated through.

To make the vegetable fajita filling:

Heat the oil in a large skillet or frying pan over medium-high heat. When hot, add in the peppers, onions, chili powder, cumin, salt, and smoked paprika. Stir often to evenly cook the veggies until the peppers just being to soften, about 5 minutes.

Add in the mushrooms and garlic and continue to cook for another 5-7 minutes until the mushrooms have reduced in size, and the peppers have softened but aren't mushy. Crank the heat for the last minute if you want to get a real sizzle going on.

Make fajitas by topping a warm tortilla with the hot vegetable mix, and any toppings you desire.

Veggie Lasagna Bowl

*Weis Market Exclusive! Check local listing!

Prep: 20 minutes Cook: 10 minutes

Makes: 4 (1 bowl) servings

6 Lasagna Noodle Sheets

1 tablespoon plus 2 teaspoons Extra Virgin Olive Oil, divided

1 pound 85% Lean Ground Beef

1 garlic clove, minced

1/4 teaspoon kosher salt

1 medium carrot, chopped

1 medium green pepper, chopped

1 small white onion, chopped

1/2 (8-ounce) package Baby Bella Mushrooms, thinly sliced

1/2 cups Marinara Sauce

1/2 cup Whole Milk Ricotta Cheese

1/4 cup Grated Parmesan Cheese

2 tablespoons chopped fresh basil

1. Cook lasagna noodles as label directs; drain and cut into 2-inch pieces with pizza wheel or knife. In medium bowl, toss noodles and

2 teaspoons oil; cover to keep warm.

2. Heat a large skillet over medium-high heat and add beef, breaking up beef into smaller pieces with the side of a spoon. Cook 8 minutes or until browned and internal temperature reaches 160°. Drain beef, and add garlic and salt. Cook 1 minute, stirring occasionally. Makes about 2 cups.

3. In separate large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add carrot, pepper and onion; cook 4 minutes, stirring occasionally. Add mushrooms; cook 4 minutes or until vegetables are lightly browned and tender, stirring occasionally. Makes about 2 cups.

4. In medium microwave-safe bowl, heat pasta sauce in microwave oven on high 2½ minutes or until heated through, stirring every 30 seconds.

5. Divide noodles into 4 bowls; top with beef mixture, pasta sauce, vegetable mixture, cheeses and basil.

Approximate nutritional values per serving:

538 Calories, 25g Fat (9g Saturated), 87mg Cholesterol, 676mg Sodium, 45g Carbohydrates, 5g Fiber, 11g Sugars, 3g Added Sugars, 34g Protein

Dinner

Air Fryer Chimichanga

Ingredients 

1 tbsp. extra-virgin olive oil 

1 small yellow onion, chopped 

2 cloves garlic, minced 

1 tsp. chili powder 

1 tsp. ground cumin 

1/2 tsp. garlic powder 

3/4 c. salsa 

4 c. shredded cooked chicken 

Kosher salt 

Freshly ground black pepper 

1 (15-oz.) can refried beans 

8 large flour tortillas 

1 c. shredded cheddar 

1 c. shredded pepper jack 

1/2 c. sour cream, plus more for serving 

Olive oil cooking spray 

Hot sauce and guacamole, for serving 

Directions 

  • Step 1: In a medium skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic, chili powder, cumin, and garlic powder. Cook, stirring, until fragrant, about 1 minute. Add salsa and bring to a simmer, then add chicken and toss to coat; season with salt and black pepper. Remove from heat. 

  • Step 2: Spread about 1/4 cup beans in center of tortillas, then sprinkle with both cheeses. Top with about 1/2 c. chicken mixture and sour cream. Roll into a burrito by folding top and bottom of tortilla into center, then fold right side over filling, tucking and tightly rolling to seal. Transfer to a plate seam side down. 

  • Step 3: Working in batches, in an air-fryer basket, arrange burritos seam side down; spray with cooking spray. Cook at 400° for 5 minutes, then turn, spray with more cooking spray, and cook 5 minutes more. 

  • Step 4: Divide chimichangas among plates. Drizzle with hot sauce and sour cream. Serve with guacamole alongside 

Carne Asada Tacos

Ingredients 

1 c. coarsely chopped fresh cilantro, 

plus more for serving 

1 chipotle chile in adobo, plus 1 tbsp. 

adobo sauce 

2 scallions, coarsely chopped 

cloves garlic, finely chopped Zest and juice of 2 limes 

Zest and juice of 1 navel orange 

1 tbsp. canola oil, plus more for grill 

1 tbsp. Worcestershire sauce 

2 1/2 tsp. ground cumin 

1 tsp. kosher salt, plus more 

1 tsp. freshly ground black pepper, 

plus more 

1 lb. skirt or flank steak, trimmed, cut 

into 6" pieces 

8 small corn tortillas 

1/2 c. chopped white onion 

Sliced red radishes, cotija, and salsa 

verde, for serving 

Directions 

  • Step 1: In a food processor or blender, blend cilantro, chipotle chile, adobo sauce, scallions, garlic, lime zest, lime juice, orange zest, orange juice, oil, Worcestershire sauce, cumin, salt, and pepper until smooth. 

  • Step 2: Place steak in a large resealable bag and pour in marinade. Press air out of bag and massage marinade into steak. Refrigerate at least 4 hours or up to overnight. 

  • Step 3: Prepare a grill for medium-high heat; heat 5 minutes (or preheat a large cast-iron skillet over medium-high heat). Pour a small amount of oil onto a wad of paper towels and rub grates until coated with a thin layer of oil. Repeat if needed to make sure grates are coated. 

  • Step 4: Using paper towels, pat excess marinade from steak; season both sides with a heavy pinch of salt and pepper. 

  • Step 5: Grill steak until just browned on one side, about 3 minutes. Flip and continue to grill until second side is browned and an instant-read thermometer inserted into thickest part registers 125°, 2 to 3 minutes more. Transfer steak to a cutting board, tent with foil, and let rest 5 minutes. 

  • Step 6: Meanwhile, reduce grill heat to medium and grill tortillas until just toasted, 20 to 30 seconds per side. Transfer tortillas to a platter. 

  • Step 7: Slice steak against the grain into bite-sized pieces. Top each tortilla with steak, onion, cilantro, radishes, cotija, and salsa verde