Breakfast Skillet (For Dinner)

Are chili beans gluten free?  Might double check that...

Tonight we had breakfast for dinner and it turned out good so I thought I'd pass it along.

2 potatoes

1 or 2 zucchini

1 can of chili beans, drained (beans only not chili con carne)

2 stalks of green onion

8 eggs

cheddar cheese

2 cloves garlic

salt 

1/4 ish cup of your favorite salsa 

pepper

olive oil or butter

avocado

Cut potatoes and zucchini into bite size pieces.  Saute garlic and green onion in olive oil or butter.  Add potatoes and cook until tender.  In a separate pan saute zucchini until it is cooked to desired texture.  Add zucchini and chili beans to potatoes.  Scramble eggs and add cheddar cheese towards the end when they are almost fully cooked.  Once the eggs are cooked, mix potato, zucchini, beans and eggs all together.  Add fresh avocado on top.  Serve immediately.

BBQ Chicken Chop Salad

BBQ Chicken Chop Salad

2 boneless, skinless chicken breasts
1 cup barbeque sauce (Emily recommends Sweet Baby Ray's)

Marinate chicken in barbeque sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate.

½ head iceberg lettuce, chopped
½ head Romaine lettuce, chopped
3 to 4 Roma tomatoes, chopped
1 jicama, peeled and diced
½ cup cilantro, chopped
1 (15-once) can black beans, rinsed and drained
1 cup frozen sweet corn, thawed
½ pound Monterey Jack cheese, grated

Combine chicken in a large salad bowl with salad ingredients and toss. Serve with ranch dressing, additional barbeque sauce and crispy corn tortilla chips.

Recipe from "Favorites" Ivory family cookbook