Mmmmm GRITS.

Savory Grits Breakfast...or lunch...or serve it with a salad and call it dinner

This is simple enough I won’t even bother typing a recipe. It’s hot and filling and wonderfully comforting, especially on a cold winter morning.

Fix yourself a couple servings of grits according to the directions on the box. White, yellow, quick, original…your choice.

While they’re cooking, sauté a couple big sliced-up mushrooms in a skillet. Add some garlic, crushed tomatoes, herbs, salt & pepper, or a bit of pasta sauce if you have some in the fridge. Or use the mushrooms & garlic by themselves, that would be great too.

Poach a couple eggs.

Split up the grits into two bowls, top with the mushroom mix, top with an egg or two.

Make a vegan breakfast by skipping the eggs.

Serves 2
250-300 calories per serving, with one egg, depending on how large a portion of grits you use.

Poached Egg & Lardon Salad

I make this for weekend breakfast or brunch a lot. It's also a nice light lunch or dinner, especially if you serve it with a little bread or small pasta dish. (In the photo, I've served it with a small amount of fried potatoes, a tomato, and some apple slices.)

Dressing:
1 T olive oil
2 t red wine vinegar
1 t Dijon mustard
Juice of a quarter or half a lemon
Salt & pepper to taste

Salad:
2 big handfuls mixed greens
2 eggs
3 slices thick cut bacon, cooked and broken into pieces; or, cut into dice, cook, and drain

Set a nonstick skillet with about an inch to an inch and a half of water—and a couple of tablespoons of white vinegar—over heat to boil.

While it's coming to a boil, mix dressing ingredients well in a jar or small cup. Place the greens in a mixing bowl, add dressing, and toss. It's very important not to overdress the salad, since the runny yolk of the egg will also dress it, so keep in mind that you may not need all the dressing.

Divide the greens between 2 plates and top with bacon pieces.

By this time, the water should be boiling. If you don't know how to poach an egg, here's an easy method: crack each egg into a small bowl or cup and tip into the water. Cover and remove from heat. After 10 minutes, the eggs should be perfectly poached. (Me, I just lower the water to a simmer, tip the eggs in, and keep an eye on 'em.) Remove with a slotted spoon and drain the water off before topping each salad with an egg. Add a little salt & pepper to the egg if you like.

Serves 2
250 calories per serving

Breakfast pita

1 whole wheat pita, halved; room temperature or warmed in skillet until pliable
Egg whites equivalent to 4 whole eggs (6 egg whites or 3/4 cup egg whites from a carton)
Mixed chopped vegetables, about 1 cup total (This morning I used spinach and tomatoes; mushrooms, zucchini, arugula, onions, peppers, peas, garlic, scallions, etc. would work well also).
Chopped herbs (optional, but nice; I used parsley this morning)

Sauté vegetables in a non-stick skillet over medium heat with a little canola spray (I use Spectrum organic). When they are done to your liking and not too watery, add the egg whites, herbs, and salt and pepper to taste. Cook, stirring, until egg whites are cooked.

Tuck half the cooked eggs and vegetables into each pita half. Add some hot sauce if you want.

2 servings
130 calories per serving

*You can use whole eggs, or a combination of whole eggs and egg whites. About 60 calories will be added per egg yolk. You could also use some meat in place of or in addition to vegetables; the calorie count will increase accordingly. Or, add a slice of turkey breast to each pita for a more substantial meal. Doing so will only add about 25 calories per serving.