- Cook pasta
- Cook peppers
- Add white beans and finish salad
- Finish pasta
- Toast bread
- Cook eggs
- Assemble sandwiches
Sugar snap pea pasta
I love the simplicity of this dish! I like to use more sugar snap peas than pasta so you fill up on vegetables but still fulfill your pasta craving!
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Ingredients:
- 1/2 box bowtie pasta cooked according to box
- 1/4 cup extra virgin olive oil
- 2 boxes sugar snap peas tops trimmed
- 4 cloves garlic zested
- 2 teaspoons salt pink Himalayan
- 1 serving container cottage cheese
- 1/2 cup fresh basil
Directions:
- Prepare a large skillet on high heat. Add the olive oil and get hot. Add the sugar snap peas and cook for 1 minute.
- Add the garlic and salt and mix well. Cook for 2 more minutes, mixing often.
- Add the cottage cheese and cook 1 more minute.
- Add the cooked pasta and cook for 2 more minutes.
- Salt and olive oil to taste
- . Add fresh basil when ready to serve. Serve hot.
Notes & Tips:
Be sure to strain and mix the cottage cheese before using it so it is not too liquidy. Feel free to play around with it and use asparagus or green beans instead! You can use Parmesan cheese instead of cottage.
Eggs with fried white beans
This is such a fun sandwich! Feel free to use wraps instead or no bread at all! This is a very spicy dish so be sure to remove the seeds from the peppers if you don’t want it too spicy!
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Ingredients:
- 1/2 cup extra virgin olive oil
- 4 red peppers thinly sliced
- 1 green spicy pepper thinly sliced
- 1 red chili pepper thinly sliced
- 6 cloves garlic thinly sliced
- 1 1/2 teaspoons salt pink Himalayan
- 1 can White beans drained
- 1 cup baby spinach
- 1/2 cup fresh basil
- 1 lemon
- 8 slices whole wheat bread
- 8 eggs
Directions:
- Prepare a large skillet on high heat. Add 2 tablespoons of olive oil and get hot. Add all the peppers, salt and garlic and cook for 7 minutes, mixing periodically.
- Add the remaining olive oil (except 2 tablespoons) and turn the heat down to low and let cook for 12 minutes, mixing periodically.
- Add spinach and beans and cook for 2 more minutes. Remove from heat. Add fresh basil and lemon juice right before serve.
- Wash out skillet and place back on high heat. Add bread and let toast for 3 minutes per side (or place in toaster oven).
- Remove toast and add 2 tablespoons of olive oil and get hot. Add eggs right in (like a sunny side up) and let cook for 1 minute. Carefully turn over and cook for 2 more minutes.
- Remove and place on toast and place white bean mixture on top. Serve hot or warm.
Notes & Tips:
You can make this pepper and bean dish up to 3 days ahead!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Add the white bean pepper topping right into your leftover pasta. Cook up some new eggs and you have a perfect lunch waiting for you!
