Daily Archives: April 8, 2020

• Place potatoes in a large pot and cover with salted water.
• Bring to a boil, then reduce heat to medium-low and simmer until tender, 15 to 20 minutes.
• Drain and reserve the cooking liquid. Allow potatoes to cool until they can be handled.
• Shred the cabbage by chopping it if not done.
• Chop the onion if not done.
• Boil cabbage and onion with the reserved potato water in a pot until softened, about 5 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 2-quart casserole dish.
• Peel and cut potatoes into chunks; place in a large bowl.
• Mash skim milk and butter into potatoes until mixture is smooth.
• Stir drained cabbage and onion into potato mixture.
• Fold cream cheese, salt, and black pepper into potato mixture, stirring until the cream cheese melts.
• Pour potato mixture into prepared casserole dish.
• Bake in preheated oven until browned, 30 to 35 minutes.
• Turn off the oven.

Tzatziki Sauce

• Grab a potato peeler
• Peel the skin off the cucumbers
• Grab a cutting board & knife
• Cut the cucumbers into medium sized circles
• Add cucumbers to food processor
• Turn processor on and grate cucumbers
• Add pinch of salt to cucumbers
• Grab a small bowl
• Grab a strainer
• Place strainer over bowl
• Place towel or paper towel over strainer
• Pour cucumber mixture into towel
• Pick up towel and ring out all water
• Grab a large bowl
• Add 3 Tbsp minced garlic to bowl
• Add 1 tsp salt to bowl
• Add 2 Tsp to bowl
• Add 2 Tbsp olive oil to bowl
• Mix together
• Add cucumber mixture to bowl
• Add 4 cups yogurt to bowl
• Add a pinch of salt, pepper, and dill to bowl
• Mix together
• Put in fridge for 30 minutes

Pita Chips

• Grab a cutting board & knife
• Cut pita bread into small triangles
• Grab a small bowl
• Add 3 Tbsp olive oil to bowl
• Add any seasonings you prefer
• Brush olive oil mixture on all sides of pita chips
• Grab the air fryer
• Spray air fryer with pam
• Add chips to air fryer
• Cook temperature 325 for 4 minutes
• Flip them cook for another 5 minutes and enjoy!

• Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes until onion is lightly browned.
• Add beef and cook, breaking it up as you go, until it turns from red to brown.
• Add Taco Seasoning (or use 1 packet store bought) and cook for 1 minute.
• Then add tomato paste and water, cook for 3 minutes until the water is mostly evaporated but the beef is still juicy, not dried out.
• Set aside to cool for 10 minutes – piping hot filling will steam the burrito, making the tortilla soggy.
• Optional: If not warming rolled burrito, warm the tortillas before rolling (per packet directions).
• Place a burrito on a work surface. Place 1/4 – 1/3 cup of rice just below the centre.
• Top with 1/4 – 1/3 cup beef, then some lettuce, corn, black beans, tomato, a sprinkle of red onion, coriander and cheese.
• Fold up the bottom to cover the filling, then fold the edges in
• Roll up tightly, then wrap in foil. Serve as is or heat per below.
• HEATING: To warm through, pan fry (dry pan) in the foil over medium high heat on a burner for a few minutes on each side to slightly crisp and warm the outside.
• Turn off the burner/ stove when done.

• Spray griddle (if using a griddle) with cooking spray
• Turn on griddle to 350 degrees or stove top to medium-medium high
• Chop onions if desired into small cubes
• Chop jalapenos into small cubes if desired
• Place tortilla on griddle
• Add 1/4 cup cheese to half of the tortilla

Optional:

• Add salsa, chopped onion, and jalapeno to cheese
• Once cheese is melting, fold tortilla in half using a spatula
• Let cheese continue to melt then take off and place on plate.

Chicken

• If you would like to include chicken on your quesadilla, please follow these steps
• using a cutting board, and sharp knife cut the chicken breast into small cubes
• place a skillet on the stove top and turn to medium (5-6) heat
• pour 1 tablespoon oil to pan
• add chicken cubes to pan
• sear chicken cubes, stirring occasionally until cooked all the way through
• chicken is done when white all the way through (about 10- 12 minutes)
• Add 2 tablespoons water to chicken
• Add taco seasoning to chicken
• let simmer for 3-4 minutes, until water is absorbed.
• turn off stove
• Add chicken to quesadilla or burrito

• Using a cutting board and knife, chop 1 green pepper into slices. Discard the inside of the pepper.
• Peel and chop 1/4 cup of onion into slices
• Mince 1 clove of garlic if not done
• Place all vegetables (including broccoli) in bowl
• You can season your vegetable with seasonings of your choice (SPRINKLE SEASONING)
• Using a bowl, place small ball of ground turkey meat in bowl
• *If you have plastic gloves on take-off before touching seasoning* Use seasoning of your choice to season turkey meat
• Put gloves back on
• Mix turkey meat with seasoning
• Tturn hot plate or burner on medium heat
• Pour 1 tablespoon of vegetable oil in pan
• Once, oil is warm pour veggies into pan
• Using a spatula, stir veggies and cook until veggies are soft
• Place turkey in pan
• Pour 2 tablespoon of soy sauce into pan
• Using spatula, stir turkey meat and veggies together
• Cook meat until completely brown
• Once meat is done turn hot plate or burner off
• Pour cooked stir fry onto paper plate and add rice

• Combine pork, water chestnuts, soy sauce, cornstarch, salt and ginger in medium bowl; mix well.
• Place 1/2 teaspoonful pork mixture in center of each wonton skin.
• Fold wonton skin over filling to form a triangle.
• Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water.
• Overlap opposite corner over moistened corner; press together firmly.
• Heat oil in large saucepan over medium-high heat to 375 degrees F.
• Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels.
• Serve warm with ketchup and mustard or sweet & sour sauce, as desired.

• Preheat toaster oven to 375 degrees
• Get ingredients ready

Artichokes

• Over the sink, pour artichoke hearts into strainer and shake until juice stops dripping
• Get knife and cutting board and chop Artichoke hearts into bite size pieces
• Place in large bowl

Spinach

• Put half of bag of spinach into large bowl with artichoke heart

Sour cream

• Using measuring cup, measure 1/2 cup of sour cream
• Add to large bowl

Mayonnaise

• Using Measuring cup, measure 1/4 cup of mayonnaise
• Add to large bowl

Cream cheese

• Using lines on package, measure 1/4 cup
• Using knife, cut cream cheese
• Unwrap cream cheese from wrapper
• Add to large bowl

Romano Cheese

• Using measuring cup, measure 1/4 cup of romano cheese
• Add to large bowl

Garlic

• Pull 1 clove of garlic off the large bulb
• Peel the skin off of the garlic
• Using knife, mince garlic into very small pieces
• Add minced garlic to large bowl
• Mix all ingredients together with spoon
• Put mixture into a baking dish
• Cover dish with tin foil
• Place dish in toaster oven
• Set timer for 20 min
• Using oven mits, take baking dish out of oven
• Serve with crackers

• Peel, slice the bananas and add them to a blender jar along with the honey.
• Also add 3 to 4 drops of lime juice so that the bananas do not get discolored.
• Blend the bananas to a smooth puree without any chunks.
• Now add the fresh cream to the pureed bananas
• Pulse the blender 6 to 8 times so that the cream is evenly mixed with the bananas.
• Now pour the banana mousse mixture in small individual serving bowls or shot glasses.
• Cover them with a lid or aluminium foil and place them in the refrigerator for 3 to 4 hours.