I should probably call this breakfast “leftover” hash!   I had 8 ounces of red potatoes and decided to make a hash out of them.  I diced up the potatoes, added 1.5 ounces chopped canadian bacon, 1 small sweet pepper (my tiny colored peppers turned out to be sweet!) a couple tablespoons diced pickled jalapenos, 1/2 ounce reduced fat swiss lorraine and generous dashes of Tabasco. 😀

I hollowed out the pepper and diced it up - I was expected heat so I was surprised these were sweet!
I hollowed out the pepper and diced it up - I was expected heat so I was surprised these were sweet!
I cooked the potatoes first, and when they were almost done, I added everything else in - it was done in 2 minutes!
I cooked the potatoes first, and when they were almost done, I added everything else in - it was done in 2 minutes!
with my classy plastic fork! Breakfast comes in at 439 calories, 9 fat, 35 protein, 49 carbs and 5 fiber
with my classy plastic fork! Breakfast comes in at 439 calories, 9 fat, 35 protein, 49 carbs and 5 fiber

It may rain today, so I am going to stick with the gym at lunch – probably going to do my jog/sprint routine and some abs.  Since I didn’t work out yesterday I need to make up for it today!

It’s supposed to be rainy tomorrow too, and hot, but I have some new recipes I’d like to try!

Shelley made these spring rolls – I need to find these wrappers though, I haven’t seen them, but I haven’t really looked for them either!

 Amanda made triple chocolate scones – I am going to try a variation of that recipe, using reduced fat buttermilk and using cinnamon chips and craisins – do you think that combo would work?

And I am tossing around a couple lime recipes for the BSI challenge this week – who knows, I may make them both!

Soup Azteca – inspired by Rick Bayless or Beef and Bean Empanadas with Cilantro-Lime Dip – both are making my mouth water just thinking about them!

Morning break is over – come back for Whole Wheat Pasta with Spinach and Shrimp!