Tag: recipe

Meals made easy with Orrginton Farms

If there’s one thing I love- it’s an easy meal that doesn’t have to sacrifice flavor for simplicity. Orrington Farms helps make that possible with their variety of meal creations, broth bases, and seasoning packets.

Here are some of my favorites that I keep stocked in my pantry for easy meal preps for the week!

I’m a sucker for a good taco recipe- and what’s better than a grilled taco?!? The right answer is… NOTHING.

Here’s how!

Grilled Pork Carnitas Tacos

1 package of Orrington Farms carnitas meal creations

2 lb. pork butt/shoulder

1 cup water

1 package of Tortillas

1 package of Panela Mexican cheese

Taco sauce/hot sauce/ sriracha to drizzle

Mix the Orrington Farms seasoning packet with the water and let dissolve. (I slow cooked my pork, but the packet also includes instructions for baking or pressure cooking.) Put the meat in the slow cooker and pour the sauce over the top. Cook on med/low for 9 hours or until tender. Shred the pork and allow it to sit in the remaining sauce while you fry the panela cheese in a skillet. If you haven’t had panela cheese trust me- it’s a game changer here! Heat your grill to high, lay your tortillas on the grill and fill them with the pork carnitas and panela then fold over. Flip when grill lines appear. Drizzle with the sauce of your choice and enjoy!

Sauce- Even parts Sour cream & avocado with a squirt of lemon juice, garlic powder and salt

Do you ever have a package of chicken, and you can’t decide what to make with it? I know I get tired of cooking the same thing with my chicken and I am always looking for new recipes to make. Try this one for your family dinner next week!

Slow Cooked Southwest Chicken Taquitos

1 Orrington Farms southwest style chicken slow cooker packet

1 can tomato paste

1 cup water

2 pounds chicken breast

Queso (I make mine homemade with butter, flour, milk, and Mexican blend cheese)

1 pack mini street taco tortillas (I like the flour ones better)

In your Instant Pot or clow cooker mix the water, tomato paste, and southwest packet. Add in the chicken and combine so that the sauce covers the chicken. Cook on medium for 8-9 hours.

Preheat oven to 400F. Shred chicken. Spread a TBS of queso on each tortilla and add a couple of TBS of the shredded chicken (be sure not to over fill). Roll the tortillas, I use a little queso on the edge of the shells to hold them together. Spray with olive oil. Bake for 15ish minutes or until crispy and golden brown. Serve with salsa, guacamole, and sour cream.

These are also perfect to freeze and reheat in the air fryer later!

I used to hate to meal prep, but I realized it was because I got tired of eating the same thing all week and it’s hard to come up with healthy balanced meals to prep that will last for a few days. Chicken orzo bowls have been added to our meal prep rotation and let me tell you- they do not disappoint!

Grilled Chicken Orzo Bowls

1.5 Pounds chicken breast (I slice them down the middle if they are too thick, so they cook more evenly)

Orrington Farms chicken broth base & seasoning

8 oz of orzo

veggies (I used green beans, onions, carrots, roasted corn, and tomatoes)

fresh herbs (I used parsley, basil, chives and garlic)

salt, pepper, lemon juice

balsamic honey dressing

Marinade chicken in a balsamic honey dressing (I tossed mine in a container and made sure the chicken was covered and let sit overnight in the refrigerator). Follow the instructions on the package to make the chicken broth (water + @orrington farms). Bring the broth to a boil and add the orzo. While the orzo is boiling sauté veggies in a cast iron skillet. Then cook the chicken in the skillet on high. Let the chicken rest while you season the orzo with the fresh herbs, salt, pepper, and a splash of lemon juice. Slice the chicken breast and place on top of orzo with the sauteed veggies.

My favorite product line from Orrington Farms is their broth bases. Who has room for gallons of broth in their pantry and most recipes need some sort of broth (slow cooker recipes, braising, pastas- you name it!) I also like that I don’t have to waste half a can of broth if I don’t need it. Instead, I can make the exact amount of broth that I need for my recipes without sacrificing any of the taste.

Let me know if you make anything using Orrington Farms products and tag me on Instagram with your recipe! @katiescardiokitchen

Easy breakfast pizzas (3 ways!)

Is it just me or does it feel like every time you ask someone what their favorite food is they say pizza? But what’s better than pizza? BREAKFAST PIZZA… the correct answer is breakfast pizza 😉

Here are 3 simple ways to make breakfast pizza in the comfort of your own home! Or you can do it like me and make mini pizzas so there is something for everyone!

  • The healthy (ish) breakfast pizza
  • The original breakfast pizza
  • The southwest breakfast pizza

I bought a large square pizza dough in the deli section of my grocery store and cut it into 6 equal (ish) squares, drizzled them in olive oil and garlic salt and baked them per the package instructions or until they were just turning golden brown. While the crusts were baking, I cooked each meat- you only need a little bit of each if you are making the smaller pizzas, so I separated them in a large skillet. I also sautéed my onions and sweet peppers.

The healthy (ish) breakfast pizza

Garnish-green onions, olive oil drizzle or hot sauce

The original breakfast pizza

  • Scrambled farm fresh eggs
  • Cheddar cheese sauce (I made the sauce homemade by making a roux with 1 tsp butter, a pinch of flour, and a splash of milk then add a handful of cheddar cheese) but you could also sprinkle shredded cheese or use a store-bought spread.
  • Bacon crumbles
  • Sauteed onions
  • Original Yep seasoning

Garnish- green onions, hot honey

The southwest breakfast pizza

  • Scrambled farm fresh eggs
  • Sauteed sweet peppers
  • Mexican cheese sauce (I made the sauce homemade by making a roux with 1 tsp butter, a pinch of flour, and a splash of milk then add a handful of Mexican cheese) or you can use queso!
  • Sauteed onions
  • Fresh corn
  • Cooked chorizo- crumbled
  • Southwest Yep seasoning

Garnish- avocado slices, Mexican crema, or sour cream

Once the crusts have baked, pull them out of the oven and assemble your pizzas. Bake for another 5-8 minutes at 350 (or until everything is melted and hot!) Garnish and enjoy! To reheat leftovers- toss them in your air fryer for 6 minutes and the crust will be crispy again!

As always, tag me on instagram @katiescardiokitchen if you make them!

Healthy Grilled Orange Chicken

Wow, it’s been awhile hasn’t it?! This last year was a whirlwind and I have made some fun recipes but just never got around to prettying them up to post here. We have been eating out quite a bit and today we were craving something yummy and healthy that we could make at home, which brought us to grilled chicken. Don’t get me wrong, I love a big ole piece of chicken charred to perfection on the grill, but I was craving something a little more than that. I decided I wanted some or of glaze and who doesn’t love a sweet bite of orange chicken, right?! This one exceeded my expectations, so I figured I HAD to share it with all of you!

Ingredients (Marinade)

  • 2.5 pounds of chicken breast (you can do this with any kind of chicken though!)
  • ¼ cup fresh squeezed orange juice
  • Orange zest (1/2 tsp or so)
  • 1 tsp lemon juice
  • 2 gloves of minced garlic
  • Pinch of salt
  • 1 tsp coconut aminos (I used Trader Joes)
  • 1/3 cup EVOO
  • ¼ cup water
  • 2 tsp Honey Dijon (I used La Tourangelle)
  • 1 tbs hot sauce ( I used yellow bird)

    Glaze-

    • ¼ cup honey
    • 1/3 fresh orange juice
    • Orange zest
    • ¼ honey BBQ
    • 2 tbs honey Dijon dressing
    • Pinch of salt
    • 1 packet of duck sauce from the leftover Chinese food 😉 trust me on this one!

    Cut the chicken breast into thin slices. I had large thick chicken breast, so I sliced each one in half. Mix the marinade ingredients and put into a large zip lock bag. Add in the chicken and a few fresh orange slices. Let sit in the refrigerator for at least 3 hours.

    Heat your grill to medium/high. You want it to be hot enough to get those grill marks 😉 While its heating up you can whisk together the glaze ingredients. Place your chicken on the grill and lather it in the glaze.  I like to add more glaze each time we flipped the chicken. Cook until no longer pink.

    Serve over garlicy lemon orzo.

    Garlic Orzo

    Ingredients-

    • 1 bag of orzo
    • 2 tbs Coconut aminos
    • 3 tbs butter
    • Fresh herbs
    • Green onions
    • 1 tbs lemon juice

    Cook the Orzo as instructed on the bag. Drain and add in the other ingredients. And BOOM you have a fun new side that compliments any dish!

    As always if you make my recipe, tag me on instagram @katiescardiokitchen 🙂

    Asian Pork Dumplings

    There’s dumpling you should know…this recipes takes a bit of time…but we are home on quarantine so we have all the time in the world, right?!

    I don’t know if y’all remember me saying that “tacos are the way to my heart”…but it turns out my heart isn’t a one way street and it can also be won over with dumplings. However, tacos will always be my first true love.

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    Here’s what you’ll need!

    Dough (you can buy frozen dough or you can make it like I did!)

    • 2 cups flour (and a little extra depending on how sticky your dough gets)
    • ¾ cup hot water
    • 1/2 tsp salt

    Filling

    • 1 cup ground pork
    • 1 large coarsely diced carrot
    • 1 diced shallot
    • 3 green onions
    • 1/3 cup diced purple cabbage
    • 3 cloves minced garlic
    • 1 tbs soy sauce
    • 1 tbs rice wine vinegar
    • 1 beaten egg

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    Now, let’s prep the dough! Measure 2 cups of flour and pour it into a large mixing bowl with the ½ tsp of salt. Next, slowly add 3/4 cup boiling water to the mixture and using a small silicone spatula mix until clumpy. Cover the dough and let it sit for 3 minutes then knead the dough with your hands for 5 minutes. Let the dough sit again for 5 minutes then knead it for an additional 8-10 minutes adding more flour as needed. Roll your dough into a ball and cover it while you prepare the filling to prevent it from drying out.

     

    It’s time to prep the filling! (this part is way easier than making the dough 😉 ) In a medium skillet toss in the shallots, carrots, garlic, and ground pork. Cook the mixture about halfway then add in the soy sauce, cabbage, rice vinegar, and green onions. Remove the mixture from the stove when it’s about ¾ cooked and mix in ½ beaten egg and the green onions. (It will cook the rest of the way while you steam it and this prevents your dumplings from being “dry.”

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    Now, back to the dough! I bought a “dumpling maker” on Amazon to cut and pinch my dumplings shut, but you can also do it by hand. Use a rolling pin to roll your dough out thin and even then use your dumpling maker to cut circles out of your dough. If you are doing this by hand roll your dough out into a “log” and cut 2 inch pieces off and flatten them out to form your circles.

    Finally, it’s time to fill these babies up! Fill each dumpling with 1 tsp of filling and use the rest of your egg to dampen the edges of each dumpling so that they stick together better. Fold each dumpling over to form a half moon and pinch closed. If you are doing this by hand make pleats on one side for the dumpling to hold it together. If you are using the dumpling maker tool just fold the maker in half and squeeze it shut to pinch the side together.

    Time to steam! I bought a steamer basket to steam my dumplings off of Amazon, but you can steam them any old way you like. I steamed mine for 6 minutes in the basket then tossed them in a hot skillet with a splash of olive oil to pan fry them until they were slightly crispy. Now dip those babies in some soy sauce or chili sauce and ENJOY!

    As always, if you make ‘em tag me on Instagram so I can see them too! #katiescardiokitchen

     

    Low carb beef and zucchini enchiladas

    I have always been a sucker for a good enchilada. I mean- who doesn’t love a warm gooey tortilla stuffed with meat and cheese and lathered with red sauce? Sign me up!

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    So, as Ted and I have been trying to stay on the healthy eating wagon during our week day meals I figured I’d make us some healthy enchiladas! Ya’ll know how I feel about Mexican food after all.

    So here’s my take on a healthy enchilada! And as always- if you make them at home, tag me on Instagram so I can see them! @Kburg21

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    Here’s what you’ll need:

    ½ lb lean ground beef

    ¼ cup onion chopped

    ½ zucchini diced

    ½ cup frozen corn

    ½ cup diced grape tomatoes

    1 can Old El Paso enchilada sauce (I like the medium one)

    4 Tumaro’s carb wise wraps

    LaTourangelle Sunflower Oil

    Taco seasoning (I like FreshJax)

    ¾  cup shredded Sargento Mexican Cheese

    A dash of Twang Chile lime seasoning

     

    First, brown the ground beef in a skillet on medium and season it with your taco seasoning. Once it’s cooked toss the ground beef into a bowl and throw the onions and zucchini into the skillet for 3-4 minutes with some sunflower oil -just enough to soften them.

    In a non-stick pan pour ¼ of your can of enchilada sauce into the bottom (just enough to cover the pan).

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    Now it’s time to assemble! Line the tortillas with the meat, zucchini, onions, and cheese and drizzled a tablespoon of the enchilada sauce inside each one before rolling them up. Roll the enchiladas as tight as you can and lay them seam down into the pan. Pour the sauce over the top of your enchiladas and top with cheese and a sprinkle of Twang Chile lime- them cover with foil and bake at 350 for 30 minutes. Remove the foil and broil for 3 minutes on high. BOOM. That’s it!

     

     

     

    We paired ours with fresh guac, fried Cacique cheese and Trader Joes low sodium Tortilla chips!

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    Hope you make them- and like them as much as we did!

    Life is about balanceee (how we are balancing our budget- and diets while living in DC)

    Hey guys! Long time no see, right?! Life has been crazy with my new job- oh and packing up my life to move to Washington DC with Ted! Things are finally settling down and I can get back to doing some of the things I love that I have been neglecting- like blogging and recipe development!

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    Moving to DC has been quite the life change, that’s for sure! Both Ted and I have been living alone for so long that we had to learn to adapt to one another on a different level- but also financially. So with that change came a revamp of our budget. A big part of our budget is around food, because grocery shopping and cooking for two is a totally different ball game than when it’s just you all by yourself. This took us a little bit of trial an error and compromise to come up with a good budget that allows us to eat healthy while also enjoying ourselves and getting the full DC foodie experience.

     

    Ted and I both have a focus on eating healthy- but we agreed that we do not want to miss out on the restaurant experiences that DC has to offer so we decided that during the week we cook at home and meal prep our meals for breakfast and lunch. Ted cooks on the days I work and I cook on the days I am off. It creates a pretty balanced schedule for us and doesn’t leave either one of us feeling overwhelmed with cooking- but also prevents us from getting burnt out and ordering take out or eating out too often. This allows us to enjoy ourselves on the weekend without feeling the financial burden of eating out or the guilt of eating unhealthy all week.

    Did I mention that we typically split meals too? Haha, at first Ted was not really on board with sharing meals with me… but he quickly realized how little I can actually eat at once and I convinced him we could save money as well as get to try more things this way. So we usually get one entrée and an appetizer and that’s plenty of food for the two of us without breaking the bank- because lets be honest, eating out in DC cost a pretty penny.

    For breakfasts I usually make us some sort of eggs whether it be a big ole omelet that I can divide up, scrambled eggs, instant pot  egg bites,  or baked egg cups.

    Lunches typically consist of salads or leftovers from the dinner the night before.

    Dinners we try to plan together- at least the meat portion so we can be prepared the night before.

    By the weekend we are ready to explore the food that DC has to offer!

    One of our favorite spots is Liberty Tavern where we have had the best breakfast pizza that either of us has ever had. I mean- it’s THAT good.

    Witlows on Wilson has quickly become our go to spot when we are out with friends and want a decadent mac and cheese ball- because who doesn’t love mac n cheese rolled into a ball and deep fried? #drooling

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    Last week we went to The Pig for date night and their pork shoulder mac with their Burnt End sliders hit the spottttt- you know what spot I’m talking about, right? The one where you both take a bite and just sit there in awe of how good it tastes. Yep- that one.

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    This is what has been working for us! What works for you? How do you eat healthy but also allow yourself to experience life without the guilt and without breaking the bank!? I wanna know!

     

    As always you can find more about my meal preps and date nights on my Instagram Kburg21 

    Baked Delicata Squash!

    I have been waiting all dang summer for it to be fall so that I could get my hands on a delicata squash again. If you haven’t experienced the goodness of this squash- trust me, you have been missing out! Delicata squash is the king of all squash, its time to up your squash game! I’m all about seasonal eating. Why would I eat strawberries in the middle of the winter when I know they won’t be at the top of their game? Well with fall comes pumpkin, apple, and squash season!

    Delicata squash is suppppperr easy to cook, and has a sweet flavor that leaves me swooning every single time I make it! Unfortunately they are not the easiest produce to find. However, Trader Joes never disappoints with my fall time favorites and I even spotted them at Whole Foods last week too!

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    First, throw that sucker in the microwave for about 2 minutes so that it’s soft enough that you can cut it in half without also cutting off one of your limbs…trust me- this is necessary. Now, scoop out all the seeds and it’s ready to bake! Drizzle your squash with your favorite EVOO and toss it in your oven [I use my toaster oven] at 350 for about 8 minutes. Then it’s time to fill that bad boy up!

    The good thing about delicata is that you can eat the skin! It bakes really well and becomes very tender. My favorite way to cook delicata squash is with an Italian spin. Here’s what I used on mine!

     

    Ingredients

    While your squash is cooking, cook your meat! Then scoop it into the squash with the mozzarella and top it with the marinara! Now, time to bake for about 10 minutes. I took mine out after 10 minutes and added a little more sauce and cheese on top and then broiled it until the cheese got melty and brown (a couple of minutes give or take.)

     

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    Wahh-laaa! Easy peasy! And its’s great as a meal prep because it heats up well and doesn’t get all soggy!

    Enjoy! And tag me if ya make it! #katiescardiokitchen @kburg21

    PMA Fresh Summit Recap

    I often send snaps of myself at the local produce stand and jokingly say I’m “at my happy place.” But honestly, I really do get excited when I walk into the produce market and pick out all the fresh foods that I will get to incorporate into my meal plan for the week. When NatureFresh approached me about attending the PMA Fresh Market Summit as a social media influencer I was beyond excited! I mean…c’mon, the PMA Fresh Summit is one of the largest produce conventions in the world, of course I couldn’t turn down the opportunity (even if it did mean I had to face my fear of driving on the interstate)!

    Rewinddddd. So my boyfriend is always giving me a hard time about how I have made it 28 years without driving on the interstate. Technically- I made it 2 weeks short of 28 😉 and that takes dedication! But in all seriousness, interstates and traffic just don’t fend well with me. So when I decided to make the trek to Orlando, I knew this was going to be a ride for the books! Everything started out smoothly…packed up the car (as I was arriving a day early to stay with a local friend) and off I went! About 40 minutes in to my 2.5 hour drive my phone spontaneously turns off and I was unable to turn it back on. Hello anxiety. Luckily I had programmed the address into my car’s GPS. 10 minutes later…the car next to be blows a tire and there are debris flying all around my car. I tried to remain calm as my heart began to race and my hands gripped the wheel with angst. All I could think of at this time is that if I drive off the road I don’t even have a phone to call anyone! Luckily…I made it to my friend’s house (but not without a few more bumps in the road along the way) and her husband was able to fix my phone. Thanks Toby!

    img_4347 (it helps when the sky looks like this!)

    Finally, Friday –which means it’s time for the Summit!

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    We arrive at the Orange County Convention Center only to find there is no parking in the west wing. I was unaware of the size off the convention center. We parked on the south side and had to take a shuttle to the west wing. Why would you have to shuttle from one side of a building to another you ask? Yeah, I asked the same thing…the building is literally.that.big. Anyway…. we made it! Our tickets were ready for us at registration and we eagerly entered the doors to the Expo.

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    “ahhhhhhhh” Yeah, that was the sound of the angels singing as we entered the land of produce. Could it be true that I was in a room with hundreds and hundreds of companies representing the global produce and floral supply chain from supplies, producers, growers, packagers, transporters, and everything in-between.

    Our first stop of course was to visit NatureFresh! I am in complete awe of this great company. Firstly, their tomatoes are AHH-mazing! Their tomberries (the smallest tomato in the world) is also in my opinion the best tomato in the world 😉 It was such a pleasure to finally meet  Kara and have the opportunity to talk with Peter, the president and founder of the company as well as Ray, the director of business development.img_4290 Standing in the middle of this great event, chatting about health and changing the world was a very memorable experience for me. It was so refreshing to be surrounded with such positive people. I am humbled by the opportunity that I was given by this company and I cannot thank them enough for inviting me to tag along! All I can say is, wow. I was thoroughly impressed. I’m excited to watch this company grow more and can’t wait until I can buy all of their goodies at my local grocery store!

     

    Now it was time to explore! I have never eaten so.much.guac in.my.life. I promise. And I’m not complaining! Guac on hot dogs, guac on tacos, chips, crackers, vegetables, blueberry guac, guac.on.guac. Sign me up! I tried it all! We had everything from bloody marys, to vegetable jerky, to carnival grapes, apples, BLTs, caprese salad, kraut, chocolate covered everythinggggg, coconut water, fresh nuts, fruits, vegetables, salads, seasonings, fruit juices, fresh cider, and soooo muchhh moreee. Let’s just say- I didn’t leave with an empty stomach 😉

    Five hours of exploring the land of produce until my heart was content. I met some really awesome companies that I’m excited to work with and create some yummy new recipes for y’all! Starting with these yummy breakfast tacos I made this morning! Details are linked in the picture on my Instagram!

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    Goodfoods

    Twang

    Happy Cooking!

     

    #katiescardiokitchen @kburg21 #freshsummit #pmafreshsummit

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    shout out to all these yummy companies for providing me with snacks for daysssss!

    Pan seared Greek style meatballs!

    Growing up we didn’t eat a lot of Greek food in my house…actually, I’m not sure I had ever eaten any type of Greek food until I moved to Florida 8 years ago. And damn was I missing out!

    I am a sucker for easy meals, and Mighty Spark Foods foods has all the the best prepared meats (blended with vegetables, herbs, seasonings) all ya gotta do is cook it up!

    So I had a package of their turkey blend with sweet potatoes, lentils, and spinach and I decided to make a Greek bowl for lunch!

    The meatballs were definitely the MFP of this quick and easy meal!

    Meatball Ingredients

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    That’s it! 4 easy ingredients!

    First I tossed the meat, egg, and 1/2 cup panko into a bowl and mixed it up. Then I rolled them into bite size balls and rolled them in the other 1/4 cup of panko crumbs. While I was forming he meatballs I drizzled my EVOO in my cast iron skillet and let it warm up on the stove on medium.

    Now toss the meatballs in the pan and roll them around until the outsides are seared all the way around. I seared mine because I like that extra crisp that the meatballs get but also because it seals all the juice! Next, toss the cast iron skillet into the oven at 350 for about 20 minutes to cook the meatballs all the way through.

    While the meatballs are baking away- prepare the rest of your bowl! I sliced up some beef steak tomatoes, cucumbers, spinach and red onion and tossed them in a Greek vinaigrette. Whats Greek food without a little Tiziki though?!?! And better yet- mini StoneFire naans for dipping!

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    Tiziki Ingredients

    • 1/2 cup plain Greek yogurt
    • garlic powder, salt, pepper
    • 2 tsp Greek vinaigrette
    • juice from one small lemon

    Mix all the ingredients together and garnish with a little diced red onion and wahh-lahh!

    Now assemble, eat and enjoy!

    These are great treats to keep in the refrigerator for a snack, appetizer for a party, or you can even freeze some of them for later! They heat up almost as good as if you had just made them!

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    Happy Cooking!

    #katiescardiokitchen @Kburg21

     

     

    Sweet tater toast!

    Who doesn’t love a good slice of toast?! I feel like millennials have taken toast to a whole new level- I mean come onnnnn, avocado toast y’allll! But what’s better than a perfectly ripe avocado smashed onto a slice of bread…a perfectly ripe avocado smashed onto the perfected baked slice of sweet potato! Trust me- it’s even better than it sounds. I hated sweet potatoes for virtually my entire life…and this last year they have become one of my staples in my refrigerator. However, I’m still not a fan of a baked sweet potato…there’s nothing like the real thing there if I want a juicy loaded tater I’m going all in!

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    Back to sweet potatoes…they are utterly delicious and I eat them for breakfast at least 3 days a week. So today I was craving some good sweet potato toast… I’m never really sure what I’m going to use for toppings because you can literally put anything on them and it’s a flavor burst in your mouth. I usually just dig through my refrigerator and grab some ingredients that need to be used up anyway and toss them on a slice.

    First and most importantly you’ve got to pick the perfect sweet potato that’s worthy of toasting. I typically always have at least one potato that I keep on hand just for toast! It’s got to be long enough but not too skinny and not too fat…but also it has to be about the same size around throughout the whole potato! None of those- fat in the middle skinny on the ends kinda sweet potatoes. I feel like the people at the produce stand definitely judge me as I dig through the sweet potato crate in search of the perfect tater but hey! a girls gotta do what a girls gotta do! Right!?

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    Now, in order to slice the potato evenly and without cutting off one hand I toss mine into the microwave for 1-2 minutes (just long enough to make it not feel like a total brick.) Then I slice the potato into 3-4 slices depending on the size of the potato.
    Now drizzle with your favorite oil- I use LaTourangelle Artisian garlic oil and season mine with Primal Palate breakfast blend because -YUM. Now toss them on a rack in the toaster oven for about 10-12 minutes at 400, then broil for about 3-4 minutes to crisp them babies up! While those are toastin’ away –prep some toppings!

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    Like I mentioned before you can top yours with any of your favorite toast toppings! But here’s was I scavenged up to top mine with today…
    Slice 1
    1 scrambled EgglandsBest egg with @fairlife milk
    Ole choizo
    Cacique queso fresca
    Chopped green onions

    Slice 2
    ½ avocado smashed
    1 sliced grape tomato
    Feta
    Chopped green onion

    Slice 3
    President CheeseGarlic herb cheese spread
    1 slice crumbled ButterBallTurkey low sodium turkey bacon (this is my ABSOLUTE favorite bacon)
    A handful of frozen roasted corn from TraderJoes
    Cacique queso fresca
    Chopped green onion (are you seeing a trend here 😉 )

    Slice 4
    Soom Tahini
    Strawberries
    Blueberries
    Drizzled with original Sunbutter
    And sprinkled with Salba chocolate covered chia seeds

    And of course I had to have a fried egg  seasoned with  FreshJaxto dip my toast in the runny yolk because what’s toast with a runny yolk for dippin’?!

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    Enjoy!
    Simple, healthy, and oh so satisfying!
    Tag me if ya make ‘em!
    #katiescardiokitchen @kburg21