Target and Tom Thumb Grocery Hauls | Healthy Breakfast and Dinner
Channel: Mommy Meghan
Date: 28/10/2020

Target and Tom Thumb Grocery Hauls | Healthy Breakfast and Dinner

WoW..do I have a video for you!  I have a Target AND Tom Thumb grocery haul AND a healthy breakfast AND dinner ideas!  For breakfast I am making an Egg and Potato Casserole and for dinner I am making a Crunchy Cucumber Chicken Salad.  

Egg and Potato Casserole

Nutrition Facts: Per Serving

Calories 216
Total Fat 10g (4g sat. fat)
Cholesterol 296mg
Protein 16g
Carbohydrate 16g
Fiber 1g
Sodium 529 mg

Exchanges: 1 Starch, 1.5 Medium-Fat Meat, 0.5 Vegetable

Nonstick Cooking Spray
2 cups frozen diced hash brown potatoes with onions and peppers
1 cup loose-pack frozen cut broccoli or asparagus
1/3 cup finely chopped Canadian-style bacon or lean cooked ham (2 ounces)
1/3 cup evaporated fat-free milk
2 tablespoons all-purpose flour
8 eggs
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooked broccoli florets (optional)

1. Preheat oven to 350F.  Lightly coat a 2-quart square baking dish with nonstick cooking spray.  Arrange hash brown potatoes and frozen broccoli in the bottom of the baking dish; top with Canadian-style bacon. Set aside.

2. In a medium bowl gradually add evaporated milk to flour, beating with a fork or wire whisk.  In another medium beat eggs with a rotary beater or wire whisk until combined.  Stir milk mixture, half of the cheese, basil, salt, and pepper into the egg mixture.  Por mixture over vegetables.

3. Bake about 50 minutes or until a knife is inserted near center comes out clean.  Sprinkle with remaining cheese.  Let stand for 5 minutes before serving.  If desired, serve with cook broccoli florets.  Makes 6 servings.

Make-Ahead Directions:
Prepare as directed through step 2.  Cover and chill for at least 4 hours or for up to 24 hours.  Uncover and bake as directed in step 3.  

Crunchy Cucumber Chicken Salad

Nutrition Facts: Per Serving

Calories 256
Total Fat 13g (2 g sat. fat)
Cholesterol 60mg
Protein 23g
Carbohydrate 11g
Fiber 2g
Sodium 105mg

Exchanges 0.5 Fruit, 3 Very Lean Meat, 1.5 Vegetable, 2 Fat

2 cups shredded cooked chicken beasts*
2 cups peeled, seeded, and cubed cantaloupe and/or halved seedless red/grapes
1 cup chopped cucumber
1/3 cup orange juice
3 tablespoons canola oil
1 tablespoon snopped fresh mint or cilantro
Salt
Black Pepper
4 cups shredded romaine or leaf lettuce

1.  In a large bowl toss together chicken, cantaloupe and/or grapes, and cucumber. 

2. For dressing, in a screw-top jar combine orange juice, oil, and mint.  Cover and shake well.  Season to taste with salt and pepper.  Drizzle over chicken mixture; toss lightly to coat.

3. Divide the romaine among 4 serving plates.  Top with chicken mixture.  Serve immediately.  Makes 4 servings.

*For 2 cups shredded cooked chicken breast, purchase and deli-roasted chicken.  Using two forks, shred enough of the chicken breast to make 2 cups, discarding the skin.  (Or cut up a 9-ounce package thawed frozen cooked chicken breast strips.)  If you have more time, in a covered saucepan cook 12 ounces skinless, boneless chicken breast in 1 1/2 cups water about 15 minutes or until no longer pink (170F).  Drain well.  Cool slightly and shred.

Eat Well Lose Weight (Better Homes and Gardens Cooking): https://www.amazon.com/Weight-Better-Homes-Gardens-Cooking/dp/0470540311

#TargetHaul
#TomThumbHaul
#HealthyRecipes

0:00 Good Morning!
2:54 Egg and Potato Casserole
12:52 Target Haul
19:38 Tom Thumb Haul
30:00 Crunchy Cucumber Chicken Salad