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1266 kcal
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Fat: 48.24g | Prot: 45.47g | Carbs: 165.95g.
Breakfast: Millville Vanilla Coconut Granola, Market Pantry Frozen Mango, Yoplait Original 99% Fat Free Yogurt - Harvest Peach (6 oz). Lunch: Olive Oil , Delallo Roasted Red Peppers, Portabella Mushrooms , Scrambled Egg (Whole, Cooked) , Green Giant Riced Veggies Cauliflower Risotto Medley. Dinner: Garden Lites Veggies Made Great Butternut Squash Veggie Cakes, Green Giant Riced Veggies Cauliflower Risotto Medley, Delallo Roasted Red Peppers, Portabella Mushrooms , Olive Oil , Scrambled Egg (Whole, Cooked) . Snacks/Other: Cocomels Coconut Milk Caramels, Yoplait Original 99% Fat Free Yogurt - Cherry Orchard. more...
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 Comments
Really very tasty!!!
Riced Cauliflower Portabello Scramble
Recipe:
Ingredients:
1 Spritz 0 cal non stick spray
1 Green Giant Cauliflower Risotto Medley
1 Portobello Cap
2 Eggs
1 Tbsp Olive Oil
1 Roasted Red Pepper
Cooking Instructions:
Microwave Risotto Medley (refer to packaging)
Spritz low temp warming non stick pan. Add cut Portabello, stirring in the olive oil. Increase heat to medium, stir constantly as you add eggs. Add a dash of any preferred seasoning. (I prefer Mesquite type).
Cook until eggs are fully cooked. Pour cooked risotto medley into large container, stir in mushroom and eggs.
Top with diced roasted red pepper.
Makes 2 servings.
18 Jul 20 by member: kawiener
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18 Jul 20 by member: kawiener
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