WHAT MY KIDS EAT IN A DAY | Breakfast Sandwich, Chicken Fajitas and Salisbury Steak

BREAKFAST: Bacon, Egg and Cheese Sandwich
cook a few slices of bacon to your liking and set aside. Whisk a few eggs into a bowl and season with salt and pepper. Melt a pat of butter in a non-stick skillet over medium heat, pour eggs into the skillet. Place a slice of bread on top of the eggs, then flip. Repeat with another slice of bread. Once the eggs have set, carefully flip the eggs and slices of bread. Fold the overlapping egg towards the center of the bread slices. Add shredded cheese (sliced cheese works too) and cooked bacon. Cook for a few minutes until bread is toasted. Fold one slice of the bread over the other slice.

LUNCH: Chicken Fajitas
Seasoning:
2 teaspoons salt
1 teaspoon pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano

cut red, yellow and orange bell peppers into strips, set aside. Cut 1 small onion into strips and set aside. Mince 2 cloves garlic, set aside Cut 4 pices of boneless, skinless chicken thighs into strips and place into a large bowl. Season chicken with oilve oil, juice of half lime and half of the seasoning, reserve the other half. Let sit for about 15 minutes. Into a skillet add some oil and once it is hot add the peppers and onion. spread across the skillet and do not touch. After about 3 minutes add the garlic and the other half of the seasoning. Toss to combine and cook for a few more minutes. Remove from skillet and add the chicken. Cook for 4 minutes on each side or until it is fully cooked. Return the peppers and onion back into the skillet and toss. Cook for another minute. Serve with sour cream, salsa, tortillas etc

SNACK: Green Smoothies
Into a blender add 1 cup milk of choice and a handful of spinach. Blend until smooth. Add 1/2 frozen banana, 1 cup frozen pineapple and 1/2 cup frozen peach. Blend again until smooth

DINNER: Salisbury Steak with Gravy
Patties:
1.5 lbs lean ground beef
About 1 cup cooled sautee veggies
1/4 cup bread crumbs
1 egg
pinch of salt and pepper
All purpose seasoning

Gravy:
1 onion, sliced thinly
4 garlic cloves, minced
1 tablespoon all purpose flour
about 1 cup beef broth or more
salt, pepper, all purpose seasoning
a few dashes worchestershire sauce

Chop some scrap veggies and sautee for a few minutes and let cool completely. I used onion, celery and bell pepper.

Combine the ingredients for the patties and form them into 1/2 cup portions (makes about 6-8 patties). Into a skillet add some oil and sear the patties for a few minutes on each side. Do this in batches. Remove from skillet and repeat with the remaining patties adding more oil if necessary.

Add the sliced onion and cook for 7 minutes. Add the minced garlic and cook for another minute. Sprinkle flour on top of the onion and toss to combine. After a minute slowly add the broth and whisk until there are no more lumps. Add the seasoning and more broth if necessary. Return the patties back into the skillet and spoon gravy over. Cook on low heat for 7-10 minutes or until patties reach internal temperature of 165F. Serve over rice and veggies of choice.

DESSERT: cookie croissants

preheat oven to 350F, split each croissant in half horizontally and scoop some chocolate chip cookie dough onto the cut surface, press down gently and place the other half of the croissant on top. Add another scoop on dough on top and press down. Bake for 12 minutes at 350F. Let cool and dust with powdered sugar.

Music: As Leaves Fall
Musician: @ iksonmusic

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