I’ve decided that I need to start making breakfast for dinner more often.

There are a lot of things to love about breakfasts for dinner. In my world, that would mean eggs.

These huevos rancheros are great: flavorful, filling and so budget friendly.

There are many varieties of huevos rancheros, with some more difficult than others, but I decided to go the really easy and simple route. They literally took me 10-15 minutes to pull together. If you want to make your own huevos sauce, Weekly Bite has a great recipe!

Ingredients you’ll need:

• Corn tortillas
• Beans (black or pinto)
• Eggs
• Shredded cheddar cheese
• Toppings: salsa, pico de gallo, huevos sauce, sour cream, fresh cilantro

Steps:

• Heat up the beans and season as desired
• Fry the eggs (sunny side up is best, but you could also scramble)
• Melt the cheddar on the tortilla under the broiler
• Layer cheesy tortillas with fried egg and salsa and any additional toppings
• Serve with black beans and vegetable

I’m a little obsessed with chicken salads.

Ok, a lot obsessed.

The most recent obsession was inspired by a lunch from Clementine, a cute little cafe a few blocks away from my office. I love getting 2 or 3 of their fresh and seasonal salads from the deli case. Everything I’ve had has been great, and I had heard good things about the chicken salad on their fall menu. I never pass up chicken salad and this one did not disappoint.

As I was eating, I realized that there are reasons that restaurants and cafes have ridiculously delicious chicken salads:

• Not as many veggies. I always try to cram in WAY too many veggies. There is something to be said about some veggies for crunch, but I usually overdo it.
• Real Mayo. Not light, and definitely not fat-free. Sigh. Oh and lots of it never hurts.
• Shredded chicken. It has to be shredded in my opinion, cubed chicken just isn’t the same.

I’m not really sure why I’m considering this a fall chicken salad (the apples?) but apples are a fall fruit and I’m finally ready to embrace fall so just go with it, ok?

In order to get the “lots of mayo” flavor without all of the calories, I used a combination of reduced-fat mayonnaise and greek yogurt which ended up being the perfect amount of each. The salad will last 3-4 days in the fridge – perfect for a week of lunches!

Nutrition Facts: