Breakfast: Stuffed Biscuit Waffles
Ingredients:
4 eggs, scrambled to your liking
4 slices turkey bacon
Shredded cheese of choice, I used a mixture of whatever I had in the fridge (Mexican blend, mozzarella, parmesan and Monterey jack)
1 can (8 count) Pillsburry Flaky Layers Buttermilk Biscuit
Directions:
Remove the biscuits from the can and open up a biscuit to create a pocket. Stuff with your choice of ingredients, don’t be shy with the cheese. Press the edges to seal the biscuits. Heat your waffle maker according to directions and add the biscuits. I cooked mine using the highest setting, this may differ depending on your waffle maker brand. I served mine with yogurt, granola and fruits on the side.
Smoothies: in a blender add about ¾ cup of milk, 1 cup frozen cauliflower, 1 cup carrots (cut into small pieces), 1 whole orange, 1 frozen banana, ½ cup strawberries, 1 cup frozen mango, 1 tablespoon flax seeds (optional). Blend until smooth.
Lunch: Ramen with Ground Turkey and Broccoli
3 packs ramen noodles (discard the seasoning packets)
2 cups broccoli florets
1 lb. ground turkey or any ground meat of choice
½ onion, diced
1 tablespoon ginger, minced
4 cloves garlic, minced
Sauce:
3 tablespoons dark soy sauce (regular soy sauce may be substituted but the color and flavor may differ slightly)
2 tablespoon oyster sauce
1 tablespoon mirin
2 teaspoons brown sugar
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
-Combine the sauce ingredients together and set aside.
In a wok or deep skillet, boil some water and add the ramen noodles and broccoli. Cook for about 3 minutes, remove, drain and rinse with cold water to stop the cooking process. We like our broccoli with a bit of a bite to it. If you prefer your broccoli cooked longer, just cook the broccoli first for a few minutes then add the ramen noodles.
Add a bit of oil into the now empty skillet, add the ground turkey and cook until it is no longer pink, breaking it up as you cook. Next add the ginger, garlic and onion cook for about 4 minutes. Add the ramen, broccoli and sauce. Toss to combine. Season to taste, I ended up adding a bit more dark soy sauce and white pepper. Garnish with sesame seeds.
Modified version from drivemehungry.com/yaki-udon-s...
Dinner: BBQ Chicken Skewers, Cole Slaw and BBQ Roasted Potatoes
Cole Slaw dressing:
½ cup mayo
2 tablespoons of vinegar (or to taste)
2-3 tablespoons sugar (or to taste)
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
A dash of ground mustard, optional
A dash of celery salt, optional
-Combine all the ingredients into a bowl, whisk and season to taste.
Place 1 (14 oz bag) cole slaw mix into a large bowl (preferably with a lid), add the dressing and mix to combine. Place in the fridge for a couple of hours before serving.
BBQ Chicken
2 lbs boneless, skinless chicken thighs cut into bite sized pieces.
A pinch of salt and
3 tablespoons of your fave BBQ rub (preferably low sodium)
- Combine all ingredients in a bowl and marinate for at least 1 hour. Remove from fridge and add into skewers, be sure to soak wooden skewers first or they will burn. Cook on a grill pan for about 5 minutes on each side. Brush both sides liberally with BBQ sauce and place them on parchment-lined baking sheet and cook oven for about 10 minutes at 425F
BBQ Roasted Potatoes
4 russet potatoes, cut into wedges
2 tablespoons of oil
1 ½ teaspoons salt
2 tablespoons BBQ rub
-Preheat oven to 425F
Combine all the ingredients into a large bowl and place on a parchment-lined baking sheet. Cook in the oven for about 12 minutes, flip and cook for another 12-15 minutes until crispy. Remove from oven and sprinkle with flaky salt (optional)
BBQ Rub
¼ cup brown sugar
2 tablespoons smoked paprika
2 teaspoons salt
1 teaspoon each: chili powder, onion powder, garlic powder and black pepper
-Combine and store in a container
BBQ Sauce
1 cup ketchup
¼ cup brown sugar
¼ cup molasses ( I use Grandma’s Original Unsulphured)
1 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon each: onion powder, garlic powder, black pepper
¼ teaspoon liquid smoke, optional
-combine all ingredients into a small pot and cook on medium low heat and cook until it starts to thickened, about 7-10 minutes. Stir continuously. Once cooled, place in a container and store in fridge.
Dessert: Brownie Oreo Pizza
Recipe via www.tastemade.com/videos/fudg...
I used Ghirardelli Chocolate Supreme mix and did not add the Oreos into the batter (just on toppings).
This is my favorite Hot Fudge Syrup (simple and fast) www.crazyforcrust.com/5-minut...
My apologies for not adding the dessert recipe on here, it was too long.