Monthly Archives: February 2021

• Open the sour cream container and add the packet of Ranch mix
• Stir the sour cream and Ranch till fully mixed
• Cover and set Ranch Dip aside for later (or return to fridge)
• Wash carrots, celery, and pepper
• Peel the carrots
• Cut carrots into desired size and set aside
• Cut celery into desired size and set aside
• Cut pepper into desired size and set aside
• Place veggies on a plate and serve with Ranch dip.

• Cover the eggs in a saucepan with water. Add more water so that the eggs are covered by at least an inch or two of water.
  
• Heat the pot on high heat (8-10) and bring the water to a full rolling boil
• Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes
  
• Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly in 10-12 minutes
• Carefully drain out hot water, and replace with cold water. You want to cool the eggs quickly to stop them from cooking inside. You may want to use an ice bath
• Let eggs chill in ice water for about 10-15 minutes.

Peel your eggs

• Crackle the egg all over by tapping it on your counter.
• Roll the egg gently between your hands to loosen the shell
• Peel the egg starting at the large end. If you hold the egg under cold running water or dip it in a bowl of water this will help remove the shell.

Egg Storage

• The best way to store hard boiled eggs is in a covered container in the refrigerator. Eggs can release odors in the fridge which is why it helps to keep them covered.
• They should be eaten within 5 days.

• Scrub the potatoes, and peel them. Leave skin on for more nutrients, if you prefer.
• Cut the potatoes into 1-inch cubes.
• Put the potatoes into a saucepan. Cover with water. Sprinkle with Salt
• Bring the potatoes to a boil on medium heat.
• Let the potatoes simmer for 15 minutes until they’re soft.
•  Drain the hot water, and let the potatoes cool. You can put potatoes in the fridge to make the process go quicker
• While the potatoes are cooling, peel and chop some onions until you have 1/2 cup of chopped onions.
• Chop the celery until you have 1/4 cup of chopped celery.
• Put the chopped onion and celery in a medium mixing bowl.
• Add the mayonnaise and pickle relish. Stir together.
• Add the cooled potatoes. Stir again.

Cleaning

• Cover the bowl, put in fridge
• put away any unused produce in the fridge
• Wash pot and dishes

• Cook pasta using the directions on the box or the steps below
• Fill a large pot with water (no more than 2/3 full)
• Cover the pot and place on stove on high heat
• Bring to a vigorous boil
• While the water is coming to a boil, steam the frozen veggies in the microwave using the following steps:
• Open frozen veggie bag and dump into a microwave safe bowl
• Add a couple tablespoons of water to the bowl, cover with Syran wrap and cook for the recommended microwave time on the package (or begin with 4 minutes, adding another minute as needed)
• Once veggies are done, remove Sryan wrap and set aside
• Once the pasta water has come to a vigorous boil, remove cover and add the box of pasta to the boiling water and stir
• Bring back to a boil and then lower heat to medium-high (to keep at a gentle boil)
• Time pasta for 7 minutes (or according to time on package)
• After timer goes off, check for doneness by carefully removing a piece of pasta with a slotted spoon, let cool and taste a piece
• If pasta is not done, cook for another minute and test again. If done, follow next steps
• Turn off the heat, place a strainer in a clean sink and pour pasta and water into strainer (away from you)
• Once all the water has been drained, pour the pasta back into the pot
• Add the steamed veggies and jar of sauce to the pasta and place over low-medium heat until just warm
• Once done, turn off stove and serve warm with any preferred toppings

• Using a can opener, open all of the cans for the recipe
• Add all of the ingredients (cans and taco seasoning) to a soup pot
• Stir the ingredients till they are well mixed
• Cook the ingredients over medium-high heat on the stove
• Once it begins to boil (bubble vigorously) reduce heat to simmer (low to low-medium heat)
• Continue simmering and stirring occasionally for 15 minutes
• Turn off heat, allow to cool slightly and serve with any additional toppings desired

• Using a cheese grater, grate part of the block of cheese into a bowl bowl and set aside (1/3 cup)
• In another medium bowl, crack and add the eggs
• Add 1 tsp of water to the eggs
• Whisk the eggs and water vigorously until frothy and smooth
• In a large pan/skillet, over low-medium heat, add the butter and allow to melt (use a rubber spatula to move butter around and coat whole pan).
• Pour the eggs into the pan and let sit for a few seconds
• When the eggs begin to thicken, use the whisk to gently beat the eggs
• Allow eggs to sit for just a few seconds between beating them again
• Eggs will begin to thicken more and curd throughout the cooking time – Repeat this process of whisking then resting the eggs for a few seconds until eggs are half cooked
•  Sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest until almost almost fully cooked.
• Add 1/3 cup of shredded cheese
• Continuously whisk the eggs and cheese until fully cooked and cheese is melted.
• Remove from heat and serve warm

• lay out tortilla or wrap on a plate
• spread any mayo or mustard onto the middle of the wrap
• Add protein slices to middle of the wrap
• Add cheese slices on top of the protein
• Add Spinach on top of the cheese
• Add any onion or other optional ingredients to the wrap
• Add any optional dressing
• Roll the Tortilla or wrap up into a tight log shape
• Cut the tortilla into 1 inch chunks
• Enjoy! !

Clean up

• Please put any left overs in a container and refrigerate
• Put any unused ingredients back in the refrigerator
• Wash any dishes used with soap and water or place in Dishwasher
• Spray and wipe counter tops clean