SEE IT,
MAKE IT!
Point your phone’s
camera here for a
how-to video on
these enchiladas.AVOCADO TOAST
WITH CRUMBLED
CRISPY PANCETTA
HANDS-ON 15 MIN TOTAL 25 MIN
SERVES 4 SUBMITTED BY DORINDA MEDLEY
4 REVIEWS4 slices pancetta
or bacon, chopped
4 cups water
1 Tbsp. cider vinegar
4 eggs
¼ tsp. salt
¼ tsp. black pepper
4 (¾ - inch) slices rye bread, toasted
2 avocados, peeled and mashed
¼ tsp. hot sauce (optional)- Cook pancetta in a large skillet over
medium heat until browned and crisp.
Transfer to paper towels and drain skillet. - Add water and vinegar to skillet. Bring
to a boil, then reduce heat to a simmer.
Crack 1 egg into a custard cup or small
bowl, then gently tip cup and slip egg
into skillet. Repeat with remaining eggs,
leaving space between them. Simmer,
uncovered, until whites are completely set
and yolks begin to thicken, 3 to 5 minutes.
Transfer eggs to a plate using a slotted
spoon. Sprinkle with salt and pepper. - Spread toast with avocado, then
top with pancetta, eggs, and hot sauce
(if using).
armagazine.com/avocado-toast-
with-pancetta
HIDDEN GEM HEALTHY QUICK
PER TOAST: 357 CAL; 24G FAT (6G SAT); 15G PRO;
22G CARB; 6G FIBER; 584MG SODIUM; 2G SUGARS
BREAKFAST FRIED RICE
HANDS-ON 15 MIN TOTAL 35 MIN
SERVES 4 SUBMITTED BY ANNA J.
4 REVIEWS
1 Tbsp. vegetable oil
3 eggs, lightly beaten
6 slices bacon
1 cup chopped yellow onion
½ cup chopped green onion
4 cups cooked white rice, chilled
1 cup frozen peas and carrots
2 Tbsp. reduced-sodium soy sauce
¼ tsp. salt
¼ tsp. black pepper
Fresh pea shoots, for garnish- Heat oil in a large skillet over medium
heat. Add eggs, tilting skillet to make
an even layer. Cook, covered, until just
set, about 2 minutes. Slide eggs onto a
plate and cut into 1-inch squares. - Add bacon to skillet; cook until
crisp. Transfer bacon to paper towels
to drain, reserving drippings in skillet.
Crumble bacon into bite-size pieces. - Add yellow and green onions to
skillet; cook over medium heat until
tender, about 5 minutes. Add rice and
press into an even layer. Increase heat
to medium-high; cook, without stirring,
until lightly browned, about 5 minutes.
Add egg pieces, bacon, peas and carrots,
and soy sauce. Stir gently to mix. Heat
through. Sprinkle with salt and pepper.
Garnish with pea shoots.
armagazine.com/breakfast-fried-rice
HIDDEN GEM HEALTHY
PER 1-CUP SERVING: 399 CAL; 12G FAT (3G SAT);
16G PRO; 56G CARB; 3G FIBER; 659MG SODIUM;
4G SUGARS
BREAKFAST ENCHILADAS
HANDS-ON 20 MIN TOTAL 50 MIN
SERVES 6 SUBMITTED BY MAMASPICE
64 REVIEWS
2 Tbsp. olive oil
4 cups frozen diced hash brown
potatoes with onions and peppers
1 poblano pepper, seeded
and chopped, or a 4-oz. can
diced green chiles
8 oz. bulk pork sausage or
chorizo, browned and drained
1 (8-oz.) package shredded
cheddar cheese
1 (28-oz.) can green
enchilada sauce
12 (6-inch) corn tortillas
Toppings such as hot sauce,
sour cream, diced tomato,
sliced green onion, or chopped
fresh cilantro (optional)- Preheat oven to 375°F.
- Heat oil in a large skillet over medium-
high heat. Add hash browns and poblano
pepper in an even layer. Cook, covered,
stirring every 3 minutes, until browned,
15 to 18 minutes. Stir in sausage, 1 cup
cheese, and ½ cup enchilada sauce.
Cook, stirring, until cheese is melted. - Drizzle ½ cup enchilada sauce in a
9x13-inch baking dish. Fill tortillas with
potato-sausage mixture; roll each as
tightly as possible. Arrange in baking
dish, seam sides down, and top with
remaining sauce and cheese. - Bake, uncovered, until hot and edges
are lightly browned, about 30 minutes.
Serve with desired toppings.
armagazine.com/breakfast-enchiladas
PER 2-ENCHILADA SERVING: 495 CAL; 29G FAT
(11G SAT); 18G PRO; 41G CARB; 3G FIBER; 1,111MG
SODIUM; 3G SUGARS
“I ADDED CHOPPED GREEN ONIONS. I COOKED THE
WHITE PARTS WITH THE PANCETTA AND USED
THE GREENS AS A GARNISH. IT WAS SO GOOD, I MADE
IT THREE TIMES IN ONE WEEK!” – HeimlilyDINNER FIX