This week I decided I would focus on my breakfast and have a simple lunch of soup and salad. (Plain lettuce with lemon and oil accompanied with some Low Sodium Amy's Organic Soup always hits the spot.) I've been wanting to try this recipe for awhile. It's one of those dishes that looks like heavy comfort food but it's actually fresh and good for you. It also doesn't leave you too full, which is nice for those of us who eat breakfast at work and don't have the luxury of mid morning naps.
1. Saute 1/2 minced onion with 2 minced garlic cloves.
2. Add 2 diced russet potatoes, 12 oz chopped soy sausage or tempeh, and 1/2 cup sliced mushrooms. Season with salt, pepper, fresh rosemary and thyme.
3. Bake for 30 minutes at 400. Sprinkle with cheese and serve or portion out for the week.
No comments:
Post a Comment