Directions Step 1 Prick potatoes all over with a fork and microwave on HIGH until tender, about 3 min. Cool and slice thinly. Set aside. Step 2 In a large non-stick skillet, heat oil over medium-high heat. Cook the onion until golden, about 5 min. Stir in garlic, salt, pepper and mushrooms. Cook until no liquid remains, about 5 min. Cool completely. Step 3 Arrange reserved sliced potatoes in a greased 5 x 8-in. (12 x 20 cm) freezer-proof and ovensafe baking dish. Top with the broccoli, mushroom-onion mixture and the salmon. Sprinkle with cheese, cover with foil and freeze. Step 4 Bake uncovered in a preheated 400°F (200°C) oven until the cheese is golden, the salmon flakes with a fork and the vegetables are tender, about 35 min. from frozen or 25 min. if baking from fresh. Let stand 5 min. before serving. Tip This layered recipe can easily be doubled. To change up colour and texture, substitute 1/2 cup (125 mL) of cauliflower for the broccoli. NOTE: Total Time: 55 min. from frozen, 45 min. from fresh

The best combo you can have for breakfast.. Peanut butter and Banana Roll up in a protein wrap. INGREDIENTS DIRECTIONS * 1/4 cup Peter Pan® Creamy Peanut Butter * 2 whole wheat flour tortillas (8 inch) * 2 tablespoons honey * 1/4 cup low-fat granola * 2 bananas NUTRITION INFORMATION 525 calories, 79g Carbs Instructions * STEP ONE
Spread peanut butter evenly over each tortilla. Drizzle honey on top of peanut butter; sprinkle with granola. * STEP TWO
Place a banana in center of each tortilla. Fold in opposite sides; roll up burrito-style. Cut in half to serve. TIPS * Select straighter bananas to make rolling up easier.

Start your day with this colorful, delish and nutritious breakfast.. Our Famous Shakshouka Eggs cooked in a spicy tomato sauce. We serve it with cream fresh and Guacamole Ingredients: * 2 tablespoons olive oil * 1 onion, chopped * 2 anaheim peppers, seeded and chopped * 1 jalapeño or habanero pepper, seeded and finely chopped * 1 (28-ounce) can diced tomatoes * 1/2 cup vegetable broth * 1 teaspoon cumin * 1 teaspoon smoked paprika * 1/2 teaspoon dried oregano * 1/2 teaspoon salt * 1/4 teaspoon freshly ground black pepper * 6 to 8 eggs * 2 tablespoons chopped parsley * 1/4 cup crumbled feta cheese Directions: * In a large, deep skillet, heat oil over medium-high heat. Add onion and peppers and cook until softened and beginning to brown, about 7 minutes. Add tomatoes, vegetable broth, cumin, paprika, oregano, and salt and pepper; simmer for 20 to 22 minutes or until thickened. * Crack eggs evenly on top of sauce; cover and cook for 6 to 8 minutes or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more). Sprinkle with parsley and feta cheese and serve with warm pita bread.