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Beat the remaining egg in a small bowl and brush the corners of the pastry with the egg wash. Refrigerate for 30 minutes or freeze for 15 minutes. Bake the spinach cups until puffed and golden, 25 ...
1 serving Scrambled Eggs with Spinach, Feta & Pita. ¾ cup raspberries. A.M. Snack (131 calories) 1 large pear. Lunch (485 calories) 1 serving Chopped Power Salad with Chicken. ½ cup sliced ...
Reese’s Peanut Butter Cup-Inspired Smoothie. Photographer: Robby Lozano, Food Stylist: Craig Huff, Prop Stylist: Abby Armstrong. ... creamy spinach, crumbled feta and a fluffy egg mixture.
Combine 1 egg and 3 egg whites with spinach, dill and optional feta. Enjoy with 1 slice of whole-grain toast on the side. ... Combine 1/2 cup dry oats with 1 cup milk of choice (almond milk, low ...
1 serving 3-Ingredient Bell Pepper & Cheese Egg Cups. 1 medium apple. ½ cup low-fat plain kefir. A.M. Snack (206 calories) ... 1 serving Scrambled Eggs with Spinach, Feta & Pita. A.M. Snack (131 ...
Make it 1,500 calories: Change breakfast to 1 serving Scrambled Eggs with Spinach, Feta & Pita and substitute ½ cup blueberries for the peach at P.M. snack. ... 1 cup cooked whole-wheat egg noodles.
Eggs and lemon are tempered into the broth to add richness and creaminess. You can use microwaveable brown rice or use 1 cup leftover rice if you have it on hand. ... 20-Minute Broccoli-Feta Soup ...
Stir in the spinach, soup mix and black pepper and cook for 2 minutes or until the spinach is tender, stirring often. Remove the skillet from the heat. Beat the eggs, cottage cheese and feta ...