chicken & cabbage

Healthy and Super quick dinner-

Ingredients-

1- Shredded Salad- this mixture stayed in a ziplock bag for a week and didnt deteriorate at all.

-Shredded Cabbage, Shredded carrots, Shredded broccoli, cauliflower and snap peas

2- Chopped onion

3- Chicken-  smoked paprika, garlic. salt and pepper

4- Quinoa

5-Aioli

To cook-

Saute onions, cabbage, carrots, broccoli with olive oil, garlic. salt and pepper

Cook chicken, dice. retuen cabbage mixture to pan, add quinoa and chicken.

Can Add Spicy Aoili or any type of dressing (italian, ranch)

Add Avocado

----------------Spicy Aoili------------------

• 5 medium cloves garlic, pressed or minced (or garlic powder)

• 2 teaspoons lemon juice, to taste (or lime)
• Sprinkle of salt and pepper
• ½ cup good quality mayonnaise 
• Splash of Siracha

Ranch Dressing and Dayna's Green Salad Dressing

Bulk Ranch dressing-

For a 40 oz container-

Yogurt
Mayo
Non-dairy milk

-----------------------------------Dayna's Delicious Green Salad Dressing--------------------------------------------

This recipe goes well with EVERYTHING!!! Especially the Costa Vida Salad and dressing

Put in blender-

1 full bunch  with Cilantro stems and leaves
1/2c of mayo and Yogurt
3 T dry ranch seasoning
1 lemon juiced and zested (zest it first and then juice it after)
1 avocado
2 garlic cloves
Dash Cayenne
Dash Tajin

Optional- Sometimes I add 2-3 tomatillos but it isnt necessary

Ridiculously Delicious & Easy Ramen

 Broth

1 ramen and seasoning packet (or soba noodles)

Mushrooms- sliced and sauted with oil, garlic powder, and salt and pepper

Diced tomato

i/2 lime squeezed

i/2 diced avocado

leftover chicken or beef

Green Onions

I egg fried or hardboiled

YES!!!! This is so easy and perfect for a winter day with warmness and fresh alive ingredients.

Delicious Fish Tacos

 Spend With Pennies

Serves 4

• 1 ½ pounds fillets of tilapia or cod/haddock
• ▢1 tablespoon olive oil

• 1 tablespoon chilli powder
• ▢½ teaspoon cumin
• ▢½ teaspoon garlic powder
• ▢1 teaspoon paprika
• ▢½ teaspoon salt
• ▢½ teaspoon pepper
• ▢1 teaspoon oregano
• ▢½ teaspoon onion powder

TACOS-

8 6-inch corn or flour tortillas

       1 sliced avocado

• ▢1 lime wedged
• ▢toppings to taste

• fish taco sauce-

  2 tablespoons mayonnaise
• ▢3 tablespoons sour cream
• ▢½ lime juiced (lemon juice container)
• ▢½ teaspoon garlic powder
• ▢½ teaspoon cumin
• ▢½ teaspoon sriracha or to taste
• 
  

Directions-

• Preheat oven to 400°F.
• Combine all fish taco sauce ingredients in a small bowl and set aside.
• Combine rub ingredients and rub into fish fillets. Place fish on a parchment lined pan and drizzle with olive oil.
• Bake for 12-15 minutes or until flaky and cooked.
• Heat tortillas according to package directions.
• Break fish into large chunks and divide between tortillas. Top as desired and serve.
• 
  

How to Make Cabbage Onion Slaw: 1 cup green cabbage, shredded 1 white onion, thinly sliced 2 tablespoons cilantro, chopped ⅓ cup sour cream 2 tablespoons fresh lime juice 1 jalapeño pepper seeded & chopped.

Nutritional information includes 2 fish tacos in corn tortillas and no toppings.

8/7/22 I made these and seasoned with a special seasoning called Pecan smoked salt, turned out just simply amazing!

Sushi

 

• 6 sheets sushi seaweed aka nori
• 1 batch prepared sushi rice
• 3 cans of tuna or or crab meat or 1/2 lb sushi-grade raw salmon or desired raw fish of choice
• 4 oz cream cheese sliced into strips
• 1 avocado sliced
• Slivered  veggies- carrots, bell pepper, asparagus, sweet potato, cabbage, green beans, greens, sprouts, 1 cucumber
• soy sauce for serving
• Crispy friend onions
• Aoli- mayo and Sriracha, salt, pepper, lime or lemon

Instructions 

SUSHI RICE

• 2 cups Japanese short-grain rice (“sushi rice”)
• 2 cups water
• 4-inch square of kombu (optional)
• 1/4 cup unseasoned rice vinegar
• 4 teaspoons sugar (or honey)
• 1 teaspoon fine sea salt
• 
  
• Rinse the rice. Rinse the rice with cold water in a large fine mesh strainer for 1-2 minutes, or until the water runs very clear.  Drain well.
• Cook the rice. See details in the notes below for how to cook the rice either on the stovetop, in a rice cooker, or in the Instant Pot.
• Make the sushi vinegar. While the rice is cooking, heat the rice vinegar, sugar and sea salt together in a small saucepan over medium-high heat until the mixture nearly reaches a simmer.  Remove from heat and whisk until the sugar has dissolved.  (Alternately, you can just heat the mixture in the microwave if you prefer.)
• Season the rice. Once the rice is cooked, transfer the rice immediately to a large mixing bowl and drizzle it evenly with the sushi vinegar. Use a spatula to very gently fold the rice — more of a slicing and lifting motion, rather than stirring and smooshing — until the vinegar is evenly mixed into the rice.
• Cool. Cover the mixing bowl with a damp towel so that it is touching the surface of the rice, which will help prevent the rice from drying out. Let it cool on the counter (or in the refrigerator) until it reaches room temperature.
• Serve. Use the rice immediately in a recipe, or transfer to an airtight food storage container and refrigerate for up to 3 days.

Best Baked Potato

Gimme some oven 

• 1 medium-to-large Russet potato, scrubbed clean of any dirt
• 1–2 teaspoons melted butter (or olive oil)
• pinch of coarse Kosher salt
• pinch of freshly-cracked black pepper

1. Heat the oven. Heat oven to 450°F.  Line a large baking sheet with foil (or parchment*), and if you happen to own a wire cooling rack, place it on top of the baking sheet.
2. Prep the potato. Using a dinner fork or a small paring knife, poke the potato at least 10 times on all sides.  Place the potato on the prepared baking sheet.
3. Bake (round one). Bake for 25 minutes.  Remove baking sheet from the oven.
4. Brush with butter (or oil).  Using a pastry brush, brush the outside of the potato with melted butter or olive oil until it is completely coated on all sides.  Sprinkle the potato with a generous pinch of Kosher salt, and place the potato back on the baking sheet reverse-side-up, so that it can cook evenly on both sides.
5. Bake (round two). Bake for an additional 20 minutes.  Using an oven mitt, carefully squeeze the potato to check for doneness.  If the insides are soft and give under pressure, remove the potato from the oven.  Otherwise, continue cooking in 5-minute increments until the potato is soft.
6. Cut the potato.  Using a small paring knife, slice halfway through the potato lengthwise.  Then give it a gentle squeeze to open.
7. Serve.  Serve immediately, with your desired toppings.

sour cream

cheddar cheese

feta cheese

steamed broccoli

chives/green onions

sauteed mushrooms

crumbled bacon

cherry tomatoes

avocado

chili

Healthy Chicken, cucumber, avocado salad

 OMG Choco Desserts

Ingredients

• 12–14 oz. boneless skinless chicken tenders (or chicken breast sliced ½ inch thick)
• 1–1 ½ tablespoon olive oil to grease the pan

For Marinade/Dressing:

• 2 ½ tablespoons olive oil
• 1 ½ tablespoons water
• 4 tablespoons fresh lemon juice (2 small lemons)
• 1 tablespoon balsamic vinegar
• ½ teaspoon garlic powder
• 2 teaspoons dried parsley
• 2 teaspoons dried basil
• 1 teaspoon sea salt
• 1/8–1/4 teaspoon black pepper

For salad:

• 1 large avocado-diced
• 1 cucumber -diced
• about 1 ½–2 cups cherry tomatoes-halved
• 1 small-medium red onion- sliced
• 2 tablespoons crumbled feta cheese- to sprinkle on top if desired

---

Instructions

1. First,  in a medium bowl combine all ingredients for marinade/dressing and stir well.
2. Reserve half of the mixture for later use as salad dressing (cover and store in the fridge).
3. Now, place chicken tenders in remaining mixture and flip the chicken to coat well, then, cover the bowl and place in the fridge to marinate for at least 15-20 minutes.
4. Grease grilling pan with olive oil, heat over medium high heat and grill the chicken a few minutes on each side until golden brown and cooked completely. Cool for a few minutes, then chop the chicken in bite size pieces.
5. In a large bowl combine diced avocado, cucumber, sliced cherry tomatoes, red onion and chopped chicken, pour reserved dressing over the salad ingredients, stir well and serve.

Breakfast burritos

Makes 8 burritos

Once Upon A Chef

FOR THE AVOCADO-TOMATO SALSA-

• 1 large avocado, peeled, pitted, and diced
• 1/2 cup diced seeded tomatoes, from 1 to 2 tomatoes
• 1 small shallot, minced (about 2 tablespoons)
• 1 clove garlic, minced
• 1 jalapeño pepper, seeded and minced

• 1 tablespoon fresh lime juice, from 1 lime
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 cup fresh chopped cilantro

Egg Burrito- 

1 onion chopped and sauteed
8 eggs
30oz hashbrowns
1/2 teaspoon smoked paprika

• 1/2 teaspoon salt

• 1/2 lb spicy sausage (such as chorizo, Italian, or anything you like), removed from casings

• 1-2c (6 oz) shredded Monterey Jack cheese

• 4 (10-in) burrito-size flour tortillas

• Vegetable oil

 Cook hashbrowns in oven 400, spray pan with oil, put frozen browns on top, drizzle oil and salt and pepper on top.  cook 40-50 min

Cook sausage on stove top.
In bowl combine- eggs, paprika, salt. 
On stove top, Cook  the egg mixture. In the middle of the flour tortilla layer sausage, hashbrowns, cooked egg mixture and salsa , top with cheese. Roll up 3 sides of the tortilla.

1. Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.

8/10/21

made 15 burritos- 15 eggs

Can freeze tortillas without the salsa. Fill the tortillas and roll up and wrap  individually with saran wrap. To reheat put in oven 350 for 15-20 min

Chicken, Bacon, Avocado Salad

Le Creme De La Crumb

• 4-6 cups lettuce
• 4 strips of bacon, cooked til crisp and chopped
• 1 avocado, sliced
• 1/3 cup crumbled feta cheese
• 2 tablespoons toasted sunflower seeds
• 2 cooked boneless skinless chicken breasts OR 2 cups cubed or shredded chicken

vidalia onion dressing

• 1 medium vidalia onion, diced
• 1/2 cup olive oil
• 1/3 cup honey or more to taste
• 1/4 cup apple cider vinegar
• 1 teaspoon minced garlic
• 1/3 cup fresh squeezed orange juice
• 2 tablespoons dijon mustard
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon pepper or to taste
• 2 tablespoons mayo (optional, to thicken the dressing)

chicken marinade (optional)

• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons dijon mustard
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

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• If using the chicken marinade, combine all marinade ingredients in a bowl, add chicken and toss to coat, cover and chill for 30 minutes. Bake or grill until cooked through, chop and set aside.
• Combine dressing ingredients in a food processor or quality blender, pulse until smooth.
• Assemble salad with lettuce topped with chicken, bacon, avocado, feta, and sunflower seeds. Drizzle dressing over everything and serve.