Roasted Potatoes

Roasted Potatoes

Heat oven to 425.
Wash and slice potatoes in 1/4 to 1/2 inch slices.
Lightly spray oil on baking sheet.  Layer potatoes in a single layer on the baking sheet.  Spray potatoes lightly with oil.
Bake potatoes for 20 - 22 minutes, turning midway.  When browned, remove from baking sheet to large bowl.  Sprinkle with salt, pepper and any other seasoning you desire.  Toss - serve.

Zucchini with Feta

Zucchini with Feta

2 small zucchini, diced
2 green onions, diced
Greek seasoning to taste ( I used Wildtree Opa! Greek Seasoning Blend)
2 tsp olive oil (I used Wildtree Lemon Pesto Grape Seed Oil)
1 tbsp lemon juice (I omitted)
1 tsp lemon zest (I omitted)
2 Tbsp Feta cheese, crumbled

Heat the oil in a skillet.  Add zucchini and onions.  Cook until caramelized.
Toss with the Greek seasoning, lemon juice, lemon zest and Feta cheese.
( The Wildtree seasoning has lemon flavor and with the lemon pesto grape seed oil, I did not need the lemon juice or zest.)

Eggs with Ham and Parmesan Cheese

Eggs with Ham and Parmesan Cheese - adapted from WW recipe

1/2 Tbsp butter
1/2 cup diced honey ham lunch meat
2 eggs
2 egg whites
1 Tbsp parmesan cheese
1 pinch black pepper
1 green onion, diced
1 pinch salt

Add butter to skillet over medium heat.  When melted, add ham and cook until slightly browned (3 minutes)
Meanwhile in a small bowl, whisk together the eggs, egg whites, parmesan cheese and black pepper.
Add to skillet and stir with ham.  Scramble until eggs are cooked but soft.
Divide between 2 plates, garnish with the green onion.

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