Whole Grain Pasta with Light Sauce

Ingredients
1/2 lb. of whole grain pasta
Scallops (about 8), optional
2 cups of grape tomatoes, halved
1 zucchini, sliced
4 oz. of diced pancetta
1/4 cup of red onion, chopped
1/4 cup of green pepper, chopped
1/2 cup of shaved parmesan
4 cloves of garlic, minced (optional)
1/2 lemon, juiced
Salt and pepper


Directions
Toss scallops with lemon and salt and pepper (to taste).  Cook at 400 degrees for 20 minutes. Set aside when finished.

Boil water and cook pasta for approximately 10 minutes or until al dente. Drain and set aside.

Heat a large pan on medium heat.  Put pancetta in the pan.  Let cook for a couple of minutes, then toss in the garlic.  Add in red onion, green pepper, and cover with a lid.  Once onions start to become translucent, throw in zucchini and tomatoes.  Cook until tomatoes start to cook and break down and zucchini becomes translucent.  Toss in pasta and scallops and give a toss to mix.  Once mixture is heated thoroughly, plate and top with parmesan.

Mexican Breakfast Bake

Ingredients

1 lb. of turkey breakfast sausage

1 lb. of shredded hash browns, thawed

1 cup of Mexican Cheese

1/2 cup of green pepper, chopped

1/2 cup of red onion chopped
6 eggs
Salt and Pepper

Directions
Preheat your oven to 400 degrees.

In a small pan, brown the sausage until heated thoroughly.  Once cooked, drain and set aside. 

In a large bowl combine the hash browns, cheese, pepper and onion.  Add some salt and pepper to taste.  Put in the sausage and toss to combine.  

Spray a 13x9 inch pan with cooking spray and spread out the hash brown mixture evenly.

In a separate bowl, beat the 6 eggs with a whisk.  Pour the eggs over the hash brown mixture.  

Cook for 55-60 minutes and enjoy!