Daily Archives: April 7, 2020

Zucchini Pizza Bites

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Zucchini Pizza Bites

Ingredients

  • 1 tablespoon olive oil
  • 3 zucchini cut into 1/4-inch thick rounds
  • Kosher salt and freshly ground black pepper to taste
  • 1/3 cup marinara sauce
  • 1/2 cup finely grated mozzarella
  • 1/4 cup pepperoni minis
  • 1 tablespoon Italian seasoning

Instructions

  • Preheat oven to broil.
  • Heat olive oil in a large skillet over medium high heat. Working in batches, add zucchini and cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste.
  • Place zucchini rounds onto a large baking sheet. Top each zucchini round with marinara, mozzarella and pepperoni minis.
  • Place into oven and cook until the cheese has melted, about 1-2 minutes.
  • Serve immediately, sprinkled with Italian seasoning, if desired.

Sweet Potato Hash in a Mug

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Sweet Potato Hash in a Mug

Ingredients

  • 1 cup of sweet potato
  • 1 cup of water
  • 1/2 cup of chopped red onion
  • 1/2 cup of chopped peppers
  • 2 Tablespoons of grated cheese
  • Pinch of salt and pepper
  • 2 Teaspoon of Thyme
  • 1/4 Tablespoon butter

Instructions

  • Peel the sweet potato
  • Cut the sweet potato into cubes
  • Slice 1/2 cup of onion into thin slices
  • Slice 1/2 cup of peppers into thin slices
  • Add the sweet potato to the mug
  • Pour in 1 cup of water into the mug
  • Microwave the mug for 3 minutes
  • Drain the water from the mug
  • Add in IA cup of pepper
  • 10.Add in lA cup of onion
  • Add in 2 Tablespoons of grated cheese
  • Add in 1/4 Tablespoon of butter
  • Add in 2 Teaspoon of Thyme
  • Add in a pinch of salt and pepper
  • Mix everything with a spoon
  • Microwave the mug for 40 seconds
  • Enjoy!!

Simple Veggie Dip

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Simple Veggie Dip

Ingredients

  • Celery
  • Yellow bell pepper
  • Orange Bell pepper
  • Red Bell pepper

Instructions

  • Get a knife and cutting board from kitchen
  • Wash off celery and bell pepper
  • Using a knife chop up celery in small sticks
  • Using a knife chop up bell peppers in long sticks
  • Place chopped veggies in a ziplock bag
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Veggie Stir Fry

Ingredients

  • 1/2 cup broccoli
  • 1/2 cup green pepper
  • 1/4 cup onion
  • 1/2 cup carrots
  • 1 tablespoon vegetable oil
  • 2 tablespoon soy sauce
  • 2 cups rice

Instructions

  • Grab a hot plate and pot
  • Turn hot plate on medium heat (3-4)
  • Add water to pot
  • Boil water until water bubbles
  • Once water boils add 2 cups rice to pot
  • Add slice of butter to pot
  • Cook rice for 10-12 mins or until all water is gone
  • Remove rice from hot plate when done
  • Wash the green pepper & carrots
  • Grab a cutting board and knife
  • Chop 1/2 cup green pepper into thin slices
  • Dice ‘A cup onion into thin slices
  • Chop lA cup carrots
  • Grab pan and place on hot plate
  • Turn hot plate on medium heat (3-4)
  • Add 1 tablespoon vegetable oil to pan
  • Add all vegetables to pan
  • Add pinch of garlic salt to vegetables
  • Cook until vegetables are soft
  • Add 2 tablespoon soy sauce to pan
  • Using spatula stir vegetables and soy sauce together until warm
  • Combine rice and vegetables together in a white bowl and EAT!

Mashed Cauliflower

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Mashed Cauliflower

Equipment

  • Cutting board
  • Small, sharp knife (adult needed)
  • Medium-sized heavy-bottomed pot with lid
  • Wooden spoon or heatproof spatula
  • Measuring cup
  • Measuring spoons
  • Colander
  • Potato masher (or handheld blender or food processor)
  • Pot holder

Ingredients

  • 1/2 large head cauliflower leaves removed and discarded
  • 1/2 cup water
  • 1 tablespoons olive oil
  • 1 tablespoons plain yogurt
  • 1/2 tablespoon unsalted butter optional
  • 1/4 teaspoon salt
  • Black pepper to taste

Instructions

  • Use your hands and the small, sharp knife to separate the cauliflower into florets and chop the stem fine. (“Florets” are the branched clusters at the top of the cauliflower.) Throw away the tough inner core.
  • Put the pot on the stove, add the cauliflower and water, and bring to a boil over high heat(Setting 6). (You’ll know the water is boiling when you see bubbles breaking all over its surface.) Cover and turn the heat down to low.
  • Cook the cauliflower until very tender, 15 to 35 minutes depending on the size of the cauliflower florets. If there is liquid left in the pot, drain the cauliflower in the colander and return it to the pot.
  • Mash, using a potato masher or fork, or blend with a handheld blender or food processor.
  • Add the olive oil, yogurt and, if using, butter, salt, and pepper and mash until smooth. Serve right away, or cover and refrigerate up to 2 days.

Ratatouille

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Ratatouille

Course Main Course, Side Dish
Cuisine Italian
Keyword Vegetarian

Equipment

  • Saute Pan
  • Knife
  • Spoon
  • Cutting board

Ingredients

  • 1/4 cup olive oil plus more as needed
  • 1 1/2 cups yellow onion small, diced
  • 1 teaspoon garlic minced
  • 2 cups medium eggplant skin on, diced
  • 1/2 teaspoon fresh thyme leaves
  • 1 cup green bell peppers diced
  • 1 cup red bell peppers diced
  • 1 cup zucchini squash diced
  • 1 cup yellow squash diced
  • 1 1/2 cups tomatoes peeled, seeded. and chopped
  • 1 tablespoon thinly sliced fresh basil leaves
  • 1 tablespoon fresh parsley leaves chopped
  • Salt and freshly ground black pepper

Instructions

  • Set a large 12-inch saute pan over medium heat
  • Add the olive oil.
  • Once hot, add the onions and garlic to the pan.
  • Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes.
  • Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes.
  • Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes.
  • Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes.
  • Stir well to blend and serve either hot or at room temperature.
  • Turn off the burner once pan is removed

Mashed Potatos

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Mashed Potatos

Equipment

  • Cutting board or large plate
  • Sharp Knife
  • Potato peeler
  • Hot Plate
  • Large pot
  • Small white bowl

Ingredients

  • 1 potato
  • 1 Tablespoon of Salt for water
  • 1/4 cup milk
  • optional 1 tablespoon shredded cheese
  • optional 1/2 Tablespoon bacon bits
  • optional 1/4 teaspoon Garlic powder
  • optional 1/2 Tablespoon sour cream
  • Salt and pepper to taste

Instructions

  • Get hot plate out and plug in
  • Get large pot and fill half way with water
  • Add 1 Tbs Salt to water
  • Put pot on Hot plate and set temperature to HIGH (6)

While that is heating up

  • Peel the potatoes
  • Then, cut the potatoes into small cubes (like the picture)
  • Add potatoes to boiling water
  • Boil for 15 min
  • Once the potatoes are cooked and soft, drain the potatoes using a strainer (or colander)
  • Take a scoop and add to your small white bowl
  • Add 1/4 cup milk
  • Mash using fork for 3 minutes or until smooth
  • Add optional ingredients
  • Enjoy!

Quick Skillet Asparagus

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Quick Skillet Asparagus

Ingredients

  • 4 teaspoon olive oil
  • 1 pound asparagus spears
  • 1/2 teaspoon grated lemon zest
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt

Instructions

  • Wash asparagus
  • Get a knife and cutting board
  • Cut the asparagus into three pieces
  • Get a skillet
  • Get a hotplate
  • Turn hotplate on high heat
  • Add 4 teaspoon olive oil to skillet
  • Add asparagus to hotplate
  • Cook asparagus for 3 minutes
  • Add 1 teaspoon lemon juice
  • Add 1/4 teaspoon salt
  • Get cheese grater
  • Take lemon and rub against cheese grater
  • Add 1/2 grated lemon zest
  • Stir all the ingredients together
  • Ready to serve!

Broccoli Mushroom Medley

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Broccoli Mushroom Medley

Ingredients

  • 2 heads of broccoli
  • 1 teaspoon of lemon juice
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 2 cups of sliced mushrooms
  • 1 medium onion
  • 1 clove of garlic
  • 1 cup of water

Instructions

  • Rinse 2 heads of broccoli off in cold water
  • Cut off stalk of broccoli
  • Cut florets in half
  • Save florets
  • Peel clove of garlic
  • Slice garlic in small pieces
  • Rinse off mushrooms in cold water
  • Using a knife and cutting board Cut stem of mushroom off
  • Cut mushroom in half (hot dog style)
  • Cut mushroom pieces in half again (hot dog style)
  • Place chopped mushroom to the side
  • Cut both ends of onion off
  • Peel skin off onion
  • Cut onion in half (Hot dog style)
  • Cut onion into slices
  • Turn hot plate on to medium heat
  • Place all vegetables in skillet
  • Pour 1 cup of water in skillet
  • Pour 1 tsp of salt in skillet
  • Pour 1 tsp pepper in skillet
  • Cut lemon in half
  • Squeeze lemon juice onto vegetables
  • Place top on skillet
  • Cook vegetables until water is gone and vegetables are soft
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