Roasted Veggies + Arugula

Confession! This recipe was supposed to be a different recipe, however I forgot 3 key ingredients at the grocery store. So, here is an adapted easy weeknight dinner that can also help you clean out your fridge.  Salad topped with flavorful roasted veggies topped with fried egg (or poached if you arn't lazy like I am).  I accidently ate 18pp for lunch yesterday, so had to think up a very low pp dinner to compensate.  This was filling and tasty! Keep a lookout on the blog for the REAL recipe I was trying to post in a few weeks.

Servings: 2
Serving Size: 2 cups salad + 1 1/2 cup veggie mizture + 1 fried egg
Points Plus: 6pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook time: 30 minutes
Rating: 3 stars - Good

Ingredients:
4 oz raw mushrooms, chopped
15 brussel sprouts, cleaned and cut in half
1 cup cherry tomatos, cut in half
1 t. olive oili
2 slices of turkey bacon, cut into small peices
1 T. fresh sage, chopped
2 eggs
4 cups arugula
Salt + Pepper to taste

Directions:
Preheat your oven to 400 degrees. Put your mushrooms, sprouts ad cherry tomatos in a baking pan and toss with 1 t. olive oil, salt and pepper. Roast for 30 minues. While veggies are roasting sautee turkey bacon and sage until cooked through, set aside. Heat a non-stick pan on your stove and fry two eggs.  To assemble (pretty simple), split your arugula between two bowls.  Top with roasted veggies and a fried egg.  add some hot sauce if you would like!

Tip:
As mentioned above, you can modify a recipe similar to this by using what is in your fridge! Let us know what veggies you try in it!

XOXO Katie