Breakfast: Mini Chicken and Waffles
Ingredients:
Chicken breasts, cut into cubes
Some pickle juice (just enough to cover the chicken)
1 cup milk
1 cup all-purpose flour
1 tablespoon powdered sugar (trust me on this one)
1 teaspoon each: salt, pepper, seasoned salt, garlic powder, onion powder, smoked paprika and celery salt.
Peanut oil (this is my preferred oil for frying, vegetable or canola oil is fine)
Eggo frozen mini waffles
Directions:
Marinate the cubed chicken in pickle juice for at least 30 minutes. In a shallow dish, add the milk and a sprinkle of seasoned salt. In another shallow bowl, combine the flour, powdered sugar and seasonings. Now add 3 tablespoons of the milk into the flour mixture, mix with a fork. While the oil is heating, take the chicken out of the pickle juice and add them to the milk mixture. Then coat them into the flour. Shake off excess flour and carefully drop them into the hot oil. Make sure you fry in batches and not over crowd the pan. Cook for about 4-5 minutes on each side. Remove from pan and let them cool off on a rack. In the meantime, toast your frozen waffles and cut them individually. Add a piece of chicken in between two waffles and serve with maple syrup or Polynesian sauce.
Polynesian sauce:
½ cup Catalina or French dressing
1 tablespoon apple cider vinegar
1 tablespoon honey
– Combine and adjust the amount of ingredients to taste.
Smoothies: Into a blender, add 1 cup coconut water (or regular water), 1 cup frozen cauliflower, ¾ cups grapes (freeze them first if possible), 1 banana, 1 pear. Blend until smooth.
Lunch: Fried Rice Quinoa
Ingredients
3 cups of cooked quinoa (cold is best)
2 eggs
1 cup of whatever veggies you have available. I used diced onion, red bell pepper, carrots, sliced green onion and edamame. Optional: garlic
Soy sauce, 2-3 tablespoons or to taste
1-2 teaspoons sesame oil
Olive oil and butter
Directions:
Heat some oil into a pan and scramble your eggs, season with a pinch of salt and pepper.
Remove from pan and set aside.
Add a bit more oil and add your veggies. Cook for about 4 minutes until they soften a bit. Add your quinoa and eggs. Fold gently to combine then add your soy sauce, start with about 2 tablespoons and add more if necessary. Add your sesame oil, combine and garnish with sesame seeds and green onion.
This really isn’t a full recipe, just a guide. I always have cooked rice or quinoa in the fridge and use whatever veggies I have available. The amount of soy sauce will be different depending on how much and what type of veggies you are using. Feel free to add protein if you like.
Dinner: Potato Tacos (serves 4 with some leftover meat) I always make extra when cooking tacos. It’s perfect for leftovers.
Ingredients:
4 medium sized potatoes
Olive oil and salt
– preheat your oven to 400F. Pierce the potatoes with a fork, add some olive oil and salt. Bake for about 45 minutes (can be done earlier in the day). Once the potatoes are cool, cut them in half, remove some of the flesh (you can use it for mashed potatoes).
Beef taco:
2 lbs ground beef
1 small onion, diced
6 garlic cloves, minced
2 tablespoons tomato paste
1 cup beef broth
Seasonings: 2 teaspoons each garlic powder, onion powder, oregano and salt.
1 teaspoon each cumin, smoked paprika, chili powder and black pepper.
Heat your pan and add the ground beef, break it apart with a spatula as you go. After the beef has browned, drain the fat and return to pan. Add the onion and garlic, cook for about 4 minutes. Add the tomato paste and seasoning. Combine until the meat is thoroughly coated. Add the broth and cook on medium low for about 1 minutes. Add more broth if necessary. Now add the beef mixture into the potatoes. Top with cheese and bake in the oven until the cheese has melted at 400F. Additional toppings: shredded lettuce, diced tomatoes, diced onion, guac and sour cream. Can we call the Potacos.
Dessert: Strawberries with Dip
Original recipe: https://snugandcozylife.com/greek-yogurt-fruit-dip/
32 oz. Greek yogurt (Vanilla or plain)
8 oz Cool Whip
3.4 oz dry vanilla pudding mix
Combine ingredients and smooth and refrigerate for about 15 minutes. This makes a lot, simply take out what you need and keep the rest in the fridge.
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