Prep for the week!

Yesterday I was doing my prep for the week and decided to try a few new recipes. The first one I knew I would absolutely love and it would make a great breakfast. I was right! I had it this morning-YUM!

Egg baked with Smoked Salmon (found in ME First newsletter-originally from WebMD)
1 egg
1 Tb grated cheese
1 oz. smoked salmon, chopped
2 tsp. green onion, chopped
sea salt & pepper

Heat oven to 350 degrees. Spray a small 4 oz ramekin with cooking spray. Crack the egg and slide into the ramekin, taking care not to break the yolk. Add salmon, sprinkle with cheese, green onion, salt & pepper. Bake in a water bath until egg white is set, but the yolk is still runny or done to your liking (I baked mine for 20 minutes).
Per serving: 236 calories, 3.4 g carbs, 278 mg chol, 15.5 g fat (7.8 g sat fat), 0.6 g fiber, 250 mg sodium, 21.7 g protein

The next one I tried is for lunch-I made a green salad and topped with this-it is delicious!

Clean-Eating Egg Salad (found in ME First newsletter)
1/4 cup fat-free cottage cheese
1 T skim milk
1 tsp mustard
4 hardboiled egg whites
1 hardboiled egg yolk
2 T green onion, chopped
salt & pepper to taste

Whip cottage cheese & milk until smooth. Blend in mustard, yolk, & onion. Dice egg whites and mix well.

The third & final recipe is now cooking in my crockpot! It will be nice to go home to a cooked meal!

Crockpot Chicken Enchilada Soup (www.sotastysoyummy.blogspot.com)
3 T butter
3 T flour (I used white whole wheat)
1/2 cup chicken broth
2 cups milk (oops-I just remembered I forgot to add the other 1.5 cups! I hope it's ok!)
1 can black beans, rinsed & drained
1 can diced tomatoes & jalapenos (Rotel)
1 pkg (10 oz) frozen corn
1/2 cup onion, chopped
1/2 cup bell pepper, diced
1 can (10 oz) Enchilada sauce (I used green)
2 whole chicken breasts
1 cup shredded Monterey Jack cheese

Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and 1/2 cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
In a crockpot, combine drained beans, tomatoes, corn, onion & bell pepper. Place chicken breasts on top of the mixture.
In a large bowl, whisk together the enchilada sauce and chicken broth mixture. Gradually, whisk in remaining milk until smooth (oops-I'll update later with my results). Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6-8 hours or on high for 3-4 hours.
Remove chicken and cut or shred into bite-sized pieces. Add chicken back to soup. Top with cheese and serve. Avocado, sour cream, or crushed tortilla chips would also be great toppers!

UPDATE on crockpot: I forgot to add the additional 1.5 cups of milk and wasn't sure how it would turn out. It was GREAT! It was definitely not "soup", but more of a thick stew. The next time I make it, I will add 1.5 cups broth-not milk-just to give it more liquid. 

I'm now able to start the week feeling prepared and not having to worry last minute about what to have for meals. Win!