It’s not yet Wednesday, but I’m feeling over the hump for the week! I had a presentation for a few hundred leaders in my organization this morning and I don’t know what’s worse, the fear of getting up in front of people in person or the anxiety of being in an office, solo, waiting for the time to unmute and slay it on video.
But, it went REALLY well and it’s over – both good things!
I snuck in a workout over lunch before working from home in the afternoon, as my schedule allowed. This week is not only soccer games for both girls but also soccer practice for both girls. I’m clueless as to how to make soccer for 2 littles in the 5:45-7pm hour most days of the week correlate with any semblance of normalcy in terms of dinner.
Add to that my vegetarian (who might be pescatarian, but I don’t use labels with her!) and MAN, feeding this family is a reeeeeeeal treat. Both my workout slot AND my dinner time is messed with and I don’t like it one little bit! I’m giving myself full permission to make Thursday’s soccer game into a family pb&j night at the field. Mercy me!
Sunday nights are also a challenge at times because Mark and I both play hockey on Sunday evenings. However, with a growing league, game times are moving later and later. This season we’ll
suffer through enjoy occasional 10pm start times and let’s just say that makes for one groggy little Monday…and Tuesday.
This Sunday we had reasonable start times, however, so I maximized the time. Not so much from a time-consuming meal because this most definitely was not, but in the sense that we tried something new. I ensured the time to prepare, to photograph, the whole bit. And man, these did not disappoint (thanks, Gina!). We removed the bacon for my little vegetarian and the tomato for Piper and we were in business! Kid-tested, dietitian mom-approved. This food is fun and phenomenal!
- 12 flour tortillas
- 2 Tbsp olive oil
- 20 oz refrigerated seasoned diced potatoes*
- 12 eggs
- 1/4 cup low-fat milk
- 1/4 tsp salt
- 1/2 tsp black pepper
- 12 slices (12 oz) bacon, cooked
- 3/4 cup (3 oz) shredded Colby cheese
- 2 tomatoes, diced
- 1 avocado, thinly sliced
- 1/4 cup cilantro
- Heat oil in a large, nonstick skillet over medium-high heat. Once hot, add diced potatoes and cook for 15 minutes, flipping potatoes to brown on each side every 4-5 minutes.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well-combined.
- Heat a large, nonstick skillet over medium heat (or repurpose the skillet once potatoes are finished cooking). Add the eggs and cook for 4-6 minutes, stirring often, until cooked to desired doneness.
- Warm tortillas over an open flame for 20-30 seconds per side or in a moist towel in the microwave for 30-60 seconds.
- Place 1 slice bacon, potatoes, scrambled eggs topped with 1 tablespoon cheese, tomato, avocado, and cilantro to serve.
*I used Simply Potatoes seasoned diced potatoes
Nutrition Information:Yield: 12 Serving Size: 1 taco, as prepared
Amount Per Serving: Calories: 321Total Fat: 14.8gCholesterol: 192mgSodium: 586mgCarbohydrates: 28.0gFiber: 2.8gSugar: 1.3gProtein: 14.4g
Eggs are the BEST! Here’s some inspo!
- Spinach and Gruyere Breakfast Strata
- Crustless Asparagus Quiche
- Goat Cheese, Spinach, and Tomato Quiche
- Not-Your-Moms Egg Casserole
- Crustless Quiche with Spinach, Onion, and Chorizo
- Tater Tot Breakfast Tart