Easy Breezy Meals
Easy Breezy Meals
Put your 2 3/4 cups of water, 1 1/2 cups of jasmine rice, and salt in a pot (covered). Bring it to a boil and then turn the fire off but leave it on the burner. In another pot heat up your black beans. Chop up all of your veggies and set them aside. Sauté and season your bell peppers in olive oil, and taco seasoning. Rinse your lettuce leaves off and begin layering them with rice, black beans, and your veggies finishing them off with cheese, salsa, sour cream, jalapeños, and green onions.
Romaine lettuce leaves
1 1/2 cups of jasmine rice
2 3/4 cups of water
Pinch of pink himalayan salt
Bell peppers (red, yellow, and orange)
Cherry tomatoes or Roma Tomatoes
First things first, chop and dice all of your fresh veggies. In a pot bring your rotini to a boil. Once your noodles are soft, but not mushy, drain them and set them aside. Once your noodles have cooled down a bit, mix in all of your veggies, cheese, and your entire 16 oz bottle of italian dressing. Sprinkle in your italian seasoning, parsley, minced garlic, and garlic powder, stir well.
1 pound of tri-colored rotini pasta
2 diced roma tomatoes
1 diced summer squash
1/2 red onion
1 diced cucumber
1/2 can of black olives (cut in halves)
2 whole shredded carrots
1 head of broccoli
Shredded colby jack cheese
Italian dressing (16 oz bottle)
1 tablespoon of minced garlic
First, cook your refried beans and season them with taco seasoning (to your liking). Add 1/3 cup of water to loosen. Set them aside. Coat the bottom of a pan with 2 teaspoons of butter, and once it has melted sprinkle 1/2 teaspoon of garlic powder and parsley in the butter, (be sure to evenly spread it out). On one half of your tortilla, spread your refried beans. Place the tortilla in the pan. Sprinkle a handful of Mexican cheese on top of the refried beans and fold the other half of the tortilla over. Flip your tortilla and cook on the other side for about 1 minute. Once your quesadilla is golden brown take it out of the pan and cut into triangles. Serve with fresh salsa and sour cream.
2 whole wheat tortillas
1 can of refried beans
Mexican shredded cheese
4 large carrots (diced into small chunks)
1 1/2 cups of corn kernels
1 1/2 cups of broccoli crowns (diced)
3 potatoes (diced into small chunks)
1/2 of an onion
1/2 teaspoon of minced garlic
2 cans of flaky layer biscuits
2 cans of cream of mushroom soup
Monterey jack cheese (shredded)
crushed red pepper flakes
I had to use 2 cupcake pans
First, preheat your oven to 350 and spray a cupcake pan with cooking spray! second, I thought i would let you guys know that you don’t have to do all of this chopping and dicing (its literally just therapeutic for me) feel free to substitute all of the fresh veggies for frozen! Just cook them in a little butter and seasoning… It’ll still work like a charm. However, if you ARE taking the extra route like me you’ll start by chopping all of your veggies. In a pot of water bring your carrots, potatoes, broccoli, and corn to a boil until your carrots and potatoes are soft. Drain the veggies and return them to the pot this time adding your onions, garlic, seasonings, and a little olive oil along with them. Cook them for about 10 minutes then add both cans of cream of mushroom soup (continue cooking and adding flavor as needed). Flatten and stretch out your biscuits as much as you can without ripping. Line each cupcake holder with a biscuit and fill it with a scoop and a half of your veggie filling. Fold each corner of the biscuit over the top (as best you can) and add a light sprinkle of cheese to each one. Bake until the edges are lightly browned.
3 cans of refried beans
Onion (red or white)
shredded cheese (mexican)
Fresh jalapeños (optional)
Tortilla Chips of choice
Pre chop all of your veggies then cook your refried beans and season with taco seasoning and onion powder (add a little water to loosen a tad bit). Once they have cooked completely go ahead and transfer them to a bowl adding a scoop of sour cream (mix well). Add a tad bit to the bottom of your preferred dish (smooth it out) and begin to layer…add spinach, onion, tomatoes, and cheese. Repeat this process until you have used all of your veggies and beans. Top your dip with fresh jalapeños and scallions …serve with tortilla chips and add taco sauce on top.
Spaghetti Squash ( make as many as you want)
Bell peppers (green,yellow,orange,red)
Colby jack shredded cheese
FIRST slice each spaghetti squash in half (the long way) …drizzle them with olive oil and season them with garlic powder, onion powder, pepper, and a little sea salt. Bake them until the middle pulls apart easily like noodles… however- until that happens, chop all of your veggies, cook them in olive oil and season them with italian seasoning, ms dash, creole seasoning, garlic powder, onion powder, fresh parsley, and pepper. Once your veggies are soft , add your pasta sauce and stewed tomatoes…cook until everything is well blended. Once your squash is done pull the “noodles” up …don’t take them out, just lift them & scrape the sides bringing them to the center. Add your pasta sauce/veggie filling to each squash (don’t be afraid to load it to the top) then add cheese, fresh parsley, and italian seasoning. Bake until the cheese is completely melted.
Bell peppers (red,yellow,orange,green)
Red potatoes (6 small/medium)
Fresh or dried parsley
Cheese (Colby jack)
Onion soup packet
Himalayan pink salt
First preheat your oven to 350 and grease OR spray a baking dish (small/medium). Cut your potatoes into 4 pieces and boil them in salted water on high until they are soft enough to stick a fork through them (don’t over-boil them though). While those are boiling chop all of your veggies up and cook them in olive oil. Add 1/3 cup of water and season them with garlic powder,onion powder,ms dash,onion soup packet,rosemary,a little old bay,and parsley. Cook them until they are soft but not mushy-add more water if needed.Once your potatoes are done drain them, set them on your chopping board, and continue with next step (this is optional) you can simply season them and begin your layering process BUT i do this next step to kind of spread the potatoes out a tad bit more- begin lightly pressing down on them with the bottom of a glass (do not completely mash them though) and sprinkle them with olive oil,garlic powder, and a TINY bit of himalayan pink salt. Next layer all of your items starting with a few potatoes, a little veggies, cheese, and scallions. Continue this process until everything is gone . Next whisk your eggs in a bowl and season with garlic powder and ms dash . Pour the eggs over your layered dish evenly and bake for 15-20 minutes or until your cheese has lightly browned a little on the edges.
tip: once done and in your individual bowl garnish with red pepper flakes (thank me later, its cool) lol.