Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Italian Egg Breakfast Sandwich
Ingredients
- Nonstick cooking spray
- 1 cup refrigerated or frozen egg product or 4 eggs, lightly beaten
- ¼ teaspoon Italian seasoning, crushed
- ⅛ teaspoon salt
- 4 whole-grain English muffins, split and toasted
- 2 tablespoons refrigerated reduced-fat or regular basil pesto
- 4 ounces cooked chicken breast, shredded
- ¼ cup roasted red sweet pepper, cut in bite-sized strips
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