It’s 5 o’clock and you just realized there is practically nothing to feed your family in your house. It’s to late to defrost anything and you are absolutely not fighting traffic to go to the store. What do you do?

No, you don’t order pizza. I mean you could but then you know you will barely fit into those jeans in the morning and no one, and I mean no one, likes to see mom front butt jeans.Try going through the fridge one more time. If you have eggs, chicken broth, and some leftover pasta perhaps you have a perfectly healthy and delicious soup.

Swiss Chard and Noodle Soup with Poached Egg is super fast, easy, and gratifyingly scrumptious! This is one of Mia’s (4 years-old) favorite meals because she can help me make it. Plus the egg “explodes” – and for some reason that’s just hilarious.

Swiss Chard and Noodle Soup with Poached Egg

• good quality chicken stock or broth, preferably homemade – 2 cups needed per serving
• eggs, 1 to 2 a serving
• 1 Tablespoon white or rice vinegar
• 1 bunch Swiss chard, chopped
• cooked soba noodles*
• sea salt and pepper
• optional: sriracha, shredded basil

* Soba noodles are Japanese noodles that are typically made of buckwheat. Cook noodles according to the package directions. I like to use Soba noodles because they take 3 minutes to cook. Spaghetti can be substituted.

In a large pot, bring chicken stock to a boil. Reduce heat to simmer. Taste the broth and add salt if needed. Cover until needed.

Fill a large saucepan with 2 to 3 inches of water and vinegar and bring to a boil. Reduce the heat to a low simmer. Gently crack the eggs into the simmering water making sure that the eggs do not touch each other. Allow to simmer 2 to 3 minutes until the whites of the eggs are completely cooked but the yolk is still wet. Remove the eggs with a slotted spoon and place them on a paper towel until needed.

Place a large handful of swiss chard into the bottom of the serving bowls.

On top of the chard place 1/2 cup of noodles.

Next, pour broth over the noodles and the chard. The heat of the broth will cook the chard to perfection.

Place a poached egg in each bowl on top of the noodles and add a pinch of salt and pepper. Garnish with shredded basil and Sriracha if desired.

So delicious I tell you! Cheers!

As a proper Texas girl, I have been in love with tortillas since birth. Everything is better when wrapped in a tortilla. But as a mom I have become increasingly aware of the excess and unnecessary ingredients in packaged tortillas. For the major packaged tortilla brands this includes a long list of preservatives, MSG (seriously why?!),  hydrogenated oils, corn syrup (again why?) and other things that if we simply made them at home would never ever be in a tortilla recipe.

But who has the time to make tortillas on a daily basis? Not I said the fly. That’s why I was thrilled to give Tortilla Land flour tortillas a try. With five simple ingredients; wheat flour, water, canola oil, salt, and sugar, Tortilla Land Flour Tortillas are all natural, no cholesterol, no saturated fat, and 0 trans fat. A massive burrito size tortilla is the same amount of calories and less fat than most major brand taco sized tortillas I found.

Because Tortilla Land Tortillas are made without preservatives and all-natural ingredients they are packaged uncooked. Simply place on a medium high skillet and wait about 30 to 45 seconds until bubbles start to rise. Flip the tortilla and cook for an additional 30 seconds until golden. In 60 seconds you have a fresh practically homemade tortilla.

The verdict: Amazing! These tortillas reminded me of the fresh tortillas that my nanny’s mom would make and I would devour when I was younger. Thin, flavorful, and remarkably fresh, Tortilla Land Flour Tortillas are perfect for quesadillas, tacos, wraps and more. Trust me I tired them on everything. Two slippers up!

Pros:

• all natural
• fresh
• no preservatives
• 5 ingredients
• no cholesterol
• great taste and texture

• Tortilla Land Flour Tortillas 1 to 2 per person
• eggs, 1 per tortilla
• cheese, cheddar or monteray jack
• variety of vegetables such as: red and green bell pepper, spinach, corn, green onion, mushrooms, tomato, or onion
• variety of cooked breakfast meats such as: bacon or breakfast sausage

Preheat oven to 350°F. Chop your vegetable and meat choices in small pieces.

In an ungreased muffin tin, place the tortillas in a muffin cup, pressing to form into the cup.

To save myself some time in the morning from cooking everyone’s breakfast I spent about thirty minutes and cooked up a batch of theses, spinach and sweet potato quiche. Mia has mixed emotions about these. You have to catch her in the right mood for her to really enjoy these. She would rather have scrambled eggs but I think it’s a texture thing. This is more of a toddler food and she’s at that in-between stage. So I needed a second opinion and who did I go to? The neighbors baby and she liked them so it’s a go.

Spinach and Sweet Potato Quiche · stage 3 +

2 Tbs butter

1 medium peeled and grated sweet potato

10 oz of shredded organic fresh baby spinach or frozen organic spinach (if you use frozen make sure to drain the spinach well)

2 whole eggs

2 egg yolks

3/4 cup ricotta cheese

1/4 cup of grated parmesan cheese

Preheat oven to 375°.

In a medium skillet, melt butter.

Add grated sweet potato and saute over medium heat until done. About seven minutes. Next, add the spinach and saute an additional 3 minutes. If you ’re using frozen do not add the spinach just yet.

Transfer sweet potato and spinach to a medium bowl and allow to cool a bit. Next, add the eggs, ricotta, parmesan cheese and if you are using frozen spinach add it at this time. Mix well.

Fill a greased mini muffin sheet with mixture and place in oven. Bake for 15 minutes or until golden. Makes 26 and freezes well. Can be frozen for up to 3 months. Defrost in microwave for 15 to 20 seconds. Yummmmmm.