Friday Recipe

Prepare the eggs

In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Cook the eggs

Heat olive oil in a non-stick skillet over medium heat. Pour in the egg mixture and scramble until cooked through, about 5-7 minutes.

Toast the bread

While the eggs are cooking, toast the bread slices in a toaster or on a skillet until golden brown.

Serve

Serve the scrambled eggs on a plate alongside the toast.

Marinate the chicken

In a bowl, combine olive oil, minced garlic, lemon juice, salt, and black pepper. Add the chicken breast and coat well. Let marinate for at least 30 minutes.

Cook the chicken

Preheat a grill or stovetop grill pan over medium-high heat. Grill the marinated chicken for 6-7 minutes on each side until cooked through and juices run clear.

Prepare the salad

In a large bowl, mix together the salad greens, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil, and season with salt and pepper.

Serve

Slice the grilled chicken and serve it on top of the salad.

Cook the pasta

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the beef

In a large skillet over medium heat, add ground beef and diced onion. Cook until the beef is browned and the onion is translucent, about 5-6 minutes. Drain excess fat.

Add sauce

Stir in minced garlic, tomato sauce, Italian seasoning, salt, and black pepper. Simmer for about 10 minutes.

Combine

Add cooked pasta to the sauce and stir until well coated. Cook for an additional 2-3 minutes.

Serve

Serve hot, topped with grated Parmesan cheese.