Green Eggs & Lamb

The week after Easter see us still using up leftovers. You too?  My husband has been preparing ‘green eggs and ham’ ever since the boys were little. It still tastes good on a Fast Day. And if instead your holiday meal featured lamb, use the left-overs for a Moroccan-inspired meal.

Green Eggs & Ham     295 calories         8.8 g. fat         16 g. protein       26 g. carbs                         1½ 2-oz eggs  HINT: if serving one person, crack 3 2-oz eggs into a bowl or glass measuring cup.  Whisk the eggs vigorously and pour their volume into a lidded jar for next week.                                                                                                                                            ½ oz ham, ground or finely chopped                                                                      Green eggs & Ham                                         1 green onion, white and green parts chopped                                                                                                   1½ oz of apple or ½ cup berries    NB: did you know that ‘Northern fruits’ are healthier than tropicals?  Andrew Weil said that.                                                        black or nearly-black coffee or tea or lemon in hot water                                                                      natural apple cider or 5-6 oz fruit smoothie                                                                                                                         

Whisk the eggs with salt and pepper to taste. Pour into a medium-hot pan spritzed with cooking oil.  When the bottom of eggs begin to set, sprinkle the ham and scallion on the eggs and scramble to taste. Plate with fruit, pour the smoothie  brew the beverage, and “Eat them, eat them — here they are!” Thanks, Dr. Seuss!

Moroccan Lamb         277 calories         10.7 g. fat       18 g. protein     30.6 g. carbs Mint, cumin, and cilantro will make your meal taste like a trip to Marrakesh.

Moroccan Lamb3 oz roasted leg of lamb                                            ½ cup peas                                                               pinch or two mint or cilantro                                     1/3 cup canned white beans, drained + rinsed      HINT: freeze the remainder of the can of beans for a later use                                         pinch or two Moroccan seasoning or ground cumin                                                                          mint tea

Gently warm the meat by steaming or microwaving. Cook the peas, drain, and season with the herbs.  Heat the beans with the seasoning to taste. Add salt/pepper to taste. To complete the flavors, serve with mint tea — iced or hot.  After a long day shopping at the ‘casbah,’ this is a quick and easy meal.

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