Fridge Remix

I really love leftovers!  They are a great way to save money because foods can be eaten more than once, instead of going out to eat; time because a larger batch of food can be made at one time and eaten later; and energy after a long day of working (who feels like starting a complex recipe from scratch?!).  Often, the flavors of foods are better the next day and I love how easy it is to make a great, effortless meal that has some pretty impressive nutrition stats! 

Today, for breakfast, I used the remaining 2 oz of diced, no added salt tomatoes from earlier in the week.
I made a breakfast sandwich using a whole wheat English muffin with the tomatoes, a poached egg, and the last half-ounce of sharp cheddar cheese.  After it was assembled, I put it in the microwave to melt the cheese.  Yummy!

Nutrition information for breakfast sandwich: 294 kcals, 11.2 g total fat, 4.5 g sat fat, 226 mg cholesterol, 349 mg sodium, 30 g carbohydrates, 3 g fiber, 5 g sugar, 15 g protein, 227 mcg vit A, 5 mg vit C, 230 mg calcium, 3.2 mg iron

For lunch, in a small skillet I put the cooked lentils (~2.5 oz) from earlier in the week and the remainder of the canned tomatoes (4 oz).  To this I added 2.75 oz frozen spinach, 3 oz diced Portabella mushrooms, a dash of garlic powder, and a sprinkling of Extra Spicy Mrs. Dash.  Finally, when I removed from the heat, I added 2.4 oz nonfat Greek yogurt and a dab of whipped cream cheese (~0.5 oz).  It was very tasty!

Nutrition information for lunch: 368 kcals, 6.6 g fat, 3.2 g sat fat, 17 mg cholesterol, 184 mg sodium, 56 g carbohydrates, 12 g fiber, 8 g sugar, 23 g protein, 605 mcg vit A, 20 mg vit C, 232 mg calcium, 6.5 mg iron