Easy as can be, just scramble desired number of eggs and right before they're done add salsa and blend together.
I make my own salsa. Loose recipe follows below, since so much is done by taste.
1 28 oz of canned whole tomatoes, drained
1 large white onion
2 small jalapeno peppers
In a food chopper or processor, lightly chop whole tomatoes, add to large bowl. Do the same for the onion. cilantro and peppers (if you don't like heat, remove membrane and seeds), add garlic (I used the refrigerated chopped garlic) and salt to taste. Mix all ingredients well in the large bowl and let sit to allow the flavors to blend before eating.
Pecan Crusted Chicken and Brussels Sprouts with Pecans
The chicken is tried and true, I've made it three times before. However, this was my first time trying the brussels sprout recipe from Cooking Light. I thought they came out alright. The leaves cooked down and they were kinda limp, I prefer my sprouts to have much more bite.
1 container of cool whip
1 pkg cream cheese
4 c of milk
3 sm pkg of instant lemon pudding
1 1/2 c flour
1 c powdered sugar
1 1/2 sticks of butter
Mix butter and flour together and spread into a non-stick 9x13 baking pan. Bake at 350 for 20 minutes. Cool completely.
Mix cream cheese, 1 cup of cool whip and powdered sugar together. Spread on top of cooled crust. Beat pudding mix and milk together until it starts to thicken, pour over cream cheese layer.
Cover with rest of cool whip. Chill until ready to serve.
I halved the recipe and used non/low-fat and sugar free products where available. I had trouble with the crust. I couldn't get the cream cheese to spread without the crust falling apart. Also, the lemon pudding had a fake taste to it. Not sure if that's because of the artificial sweetner in the sugar-free variety. Overall, I thought it was ok.