4 medium potatoes
4 eggs
1 tablespoon olive oil
1/2 cup salsa or diced bell peppers, if desired

Wash, peel, and dice potatoes. Place in a large saucepan; cover with water and simmer for 10 minutes until tender when pierced with a fork. Remove from heat; drain. Scramble eggs in a small bowl, then add to potatoes, along with salsa/peppers. Heat oil in a frying pan over medium heat; add potato mixture. Cook for five minutes; flip omelet. Cook until eggs are set. Flip onto plate; cut and serve.

2 boneless, skinless chicken breasts
8 oz cream cheese, softened
1 cup hot sauce
1 cup American cheese, shredded

Cut chicken into one inch strips. Cook in large saucepan over medium heat until no longer pink in the center. Drain, then shred chicken strips with a food processor or blender; return to saucepan. Add cream cheese, hot sauce, and shredded cheese, stirring over low heat until melted. Transfer to 8×8 in baking dish; bake at 350 degrees F for 20 minutes. Serve with whole wheat Ritz crackers or Tostitos Natural chips.

8 ounces fettuccine
2 Tbsp butter
1 cup heavy cream
½ tsp salt
⅛ tsp pepper
12 ounces medium shrimp, thawed
1 tsp basil
½ cup finely grated American cheese

Cook pasta according to package instructions. In a large saucepan, melt butter. Add heavy cream; bring to a boil, then lower heat and simmer gently until thickened (about 10 minutes). Add shrimp and basil; cook until heated thoroughly. Add cheese; stir until fully melted. Combine with pasta.