Back to School Breakfast Burritos
1 slice of cheese
1/4 cup bacon or Sausage (cooked)
Additional vegetables (optional)
1. In a preheated medium skillet or pan, add butter, (optional veggies) and meat. Stir until cooked through.
2. Reduce heat to medium low, add eggs. Scramble gently until cooked to desired consistency.
3. Place cheese on tortilla and top with eggs. Roll burrito and set aside.
4. To reheat: use microwave on high setting for 3-5 minutes. Stop every minutes to rotate. Remove and enjoy!
Apple Pecan Chicken Salad
2 tablespoons mayonnaise
2 tablespoons plain Greek yogurt
1 teaspoon dijon mustard
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dried cranberries
3 tablespoons chopped pecans
1/4 cup diced Granny Smith apple
2 cooked chicken breasts (diced) or 1 can (10 ounce) chicken breast, broken up into pieces
Place all ingredients in a bowl to combine. Be gentle somas not to overwork the salad. Serve alone or in a sandwich.
FOR LEMON HERB DRESSING:
1/3 cup olive oil
2 TBL fresh squeezed lemon juice
2 TBL red wine vinegar
2 TBL water
2 TBL finely chopped fresh parsley
2 tsp garlic , minced
2 tsp dried oregano , minced
1 tsp dried basil
1/2 tsp salt
Cracked pepper to taste
4 cups Romaine leaves leaves, washed, dried and chopped
1 large cucumber , diced
1 avocado , peeled, pitted and chopped
1/2 of a large red pepper (or capsicum), deseeded and cut into thin strips
9 ounces (250 grams) grape or cherry tomatoes, halved
1/2 a red onion , thinly sliced
½ cup pitted kalamata olives , sliced
1/3 cup Roma tomato (seeds removed and chopped)
5-6 tablespoons crumbled feta cheese
Combine all ingredients in a bowl and enjoy.
6501 E Greenway Pkwy, Ste. 159, Scottsdale, AZ 85254
Sonoran Living is about beauty, wellness, fashion and Arizona life.