I'm patting myself on the back for this one. Last, last, last week's breakfast was rice & beans with eggs. I took a pre-seasoned, reduced sodium of course, rice & beans mix, baked it up, and stashed it in the fridge. For breakfast, I scooped out 2/3 cup of beans, and then about 3-4 egg whites (pourable equivalent is 1/2 cup) and microwaved it.
For my hard work, because it does require some stirring and very, very, very complex...um....button pushing...I was rewarded with a hearty, cheap, tasty breakfast.
I had enough rice to take this breakfast as a lunch the following week! This time, I used whole eggs, and same method. (Note: you can microwave whole eggs, out of the shell, but poke the yolk before doing so, or otherwise, the egg's on you in so many ways.)
For my hard work, because it does require some stirring and very, very, very complex...um....button pushing...I was rewarded with a hearty, cheap, tasty breakfast.
I had enough rice to take this breakfast as a lunch the following week! This time, I used whole eggs, and same method. (Note: you can microwave whole eggs, out of the shell, but poke the yolk before doing so, or otherwise, the egg's on you in so many ways.)
Sometimes you really can marry convenience to a healthy lifestyle if you don't mind making an adjustment (cooking ahead of time, using pre-packaged items). And if you don't like eggs, you could probably do a Hoppin John (rice, beans and bacon) or a nice soup with the mix.
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