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Side Dishes

Cheesy Herb Zucchini Breadsticks

Ingredients
· 1 tsp Garlic powder
· 2 Cups Zucchini
· 2 large eggs
· ¼ tsp Black pepper
· 1 tsp Italian herb mix, dried
· ½ tsp Sea Salt
· ½ cup Low-moisture mozzarella

Directions

Preheat oven to 450f (200c) and prepare a baking tray by lining it with parchment paper
Grater zucchini using a box grater once shredded place on clean towel

or cheese cloth and ring out all excess moisture thoroughly to ensure firm texture after baking

transferer the drained zucchini into a large bowl. and add 1/2 eggs mozzarella, parmesan, garlic powder, Italian seasoning and salt, and pepper.

stir until well combined

evenly spread mixture over the parchment lined tray shape it thin and flat using your spatula
place into the oven and bake for 20 to 25 min or until surface is golden firm
remove the tray from the oven and scatter the remaining 1 cup of mozzarella on top and return to bake for 5-7 minutes until it is melted then let cool and slice into strips.

Garlic Butter Potatoes

1 ½ Pounds Baby Potatoes
2 teaspoons salt
2 Tablespoons Olive Oil
½ teaspoon black pepper
¼ cup unsalted butter
3-4 garlic cloves
¾ cup Parmesan cheese
Fresh parsley or thyme

Method

Preheat the oven to 400 degrees Fahrenheit (205°C) and line a baking sheet with parchment paper.

Scrub, rinse, and cut the potatoes into half-inch pieces or quarters, depending on their size. Place in a large pot with 1 teaspoon of salt and cover with cold water.
Turn the heat to medium and bring the water to a boil. Reduce the heat to medium-low and simmer for 5-7 minutes or until they are slightly tender.
Drain well, then return to the pot with the olive oil, 1 teaspoon salt, and black pepper. Shake to coat them in the oil and rough up the edges.
Arrange the potatoes in a single layer on the baking sheet and roast for 20-25 minutes. Shake or flip the potatoes, sprinkle half of the parmesan cheese over the top, and roast for another 5-10 minutes until they’re crispy and tender.
While the potatoes bake, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and stir for 1-2 minutes until fragrant. Remove from the heat.
Pour the garlic butter into a large, heat-proof bowl. Add the cooked potatoes and toss until well-coated.
Serve immediately with the rest of the parmesan and fresh herbs for garnish. Enjoy!

Green Bean Casserole

gather all ingredients. preheat to 350 f
to make the green beans: melt butter in large skillet over medium heat. stir in flour until smooth and cook for 1 min stir in sour cream, onion, salt
add green beans and stir to coat transfer green bean mixture to a 2 1/2 quart casserole dish
spread cheese over green beans mixture. toss cracker crumbs and melted butter together in a small bowl; sprinkle over bean mixture
bake in the preheated oven until topping is golden and cheese is bubbly, about 30 min
and serve

Main Dishes

Zesty Kidney Bean Soup

Ingredients

1 tablespoon olive oil
1 medium onion, diced
1 medium red bell pepper, diced
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
Pinch cayenne pepper, or to taste
3 (14 ounce or 400 gram) cans red kidney beans, drained and rinsed
3 cups vegetable broth
1 medium russet potato, scrubbed and cut into ½ inch pieces
1 (14 ounce or 400 gram) can diced tomatoes
1 cup frozen corn, thawed
1 tablespoon lime juice
Salt & pepper, to taste
Fresh cilantro, for topping

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat.
Once the oil is hot, add the onion and bell pepper. Sweat the vegetables for about 5 minutes, until they begin to soften.
Stir in the garlic, cumin, oregano, and cayenne pepper. Cook everything for about 1 minute, stirring constantly, until the mixture becomes very fragrant.
Stir in the beans, broth, and potato.
Raise the heat and bring the liquid to a boil. Lower the heat and let the soup simmer for about 20 minutes, stirring occasionally, until the potato is tender.
Stir in the tomatoes and continue simmering for 5 minutes.
Remove the pot from heat and blend about a third of the soup, either using a hand-held immersion blender, or by transferring it in batches to a food processor or blender, then returning it to the pot.
Reheat the soup on the stove if needed, then stir in the corn.
Season the soup with lime juice, salt and pepper to taste.
Ladle into bowls and top with fresh cilantro. Serve.

Two ingredient pancakes

ingredients
1/2 cup oatmeal, dry oats (uncooked) 150 cal
1 egg, large 72 cal
2 egg whites 34 cal
1 tsp vanilla 0 cal
1 cinnamon, dash 0 cal

instructions

whisk all ingredients together in a bowl
spray a pan with oil spray
add a small amount of mixture to pan
when you're done lip pancakes over
when pancakes are cooked through, remove from heat

Savory Oatmeal

1 cup of rolled oats cook till creamy not mushy no instant oats
1 ½ vegetable broth
2 tsp nutritional yeast
Shredded cheddar ¼ cup
Garlic 1 clove minced
Smoked paprika ¼ tsp
Olive oil 1 tsp
Salt and black pepper with ¼ tsp

Heat olive oil in a medium sauce pan over medium heat add minced garlic stir for about 30 secs not brown
Cook oats in broth bring to simmer stir rolled oats and yeast and smoked paprika and pepper cook for 4-5 min and stir occasionally util oats absorbed most liquid and are thick and creamy
Melt in cheese, remove pot from heat and stir in the cheddar until melted into oats completely.
Top with grape tomatoes and avocado (optional) and serve

Creamy Tomato Pasta

equipment

1 large pot
1 large skillet or pot

ingredients

12 oz penne pasta
2 tbsp butter
2 tbsp olive oil
1 medium onion, finely diced
4 cloves of garlic minced
2 cans of tomato sauce
dash of sugar
1 tps salt
1 cup heavy cream
1/4 cup granulated parmesan

instructions

cook pasta according to box the strain save for 1 cup of water
heat butter oil over medium heat add onions and garlic then sauté
stir tomato sauce sugar, salt, and pepper. simmer on low heat, 25-30 min the stir occasionally
remove from heat add cream
add pasta to bowls

One-Pan Lasagna

Ingredients For Pasta:
· 1 lb ground beef
· 1 small onion, diced
· 1 tsp each Italian seasoning, dried parsley, garlic powder, and dried basil
· ½ tsp salt
· ¼ tsp black pepper
· 2 tbsp. tomato paste
· 2 ½ cups chicken broth
· 1 (24 oz) jar marinara sauce
· ½ cup heavy cream
· 1 lb fusilli pasta
· 1 cup shredded mozzarella cheese, for the toppings
For Lasagna Toppings:
· 1 cup of ricotta cheese
· ½ cup shredded mozzarella cheese, parsley, salt, and pepper, to your taste
Directions
1. In a large skillet over medium heat, cook the ground beef and diced onions until
the
beef is browned and the onion is softened (drain any excess grease if needed).
2. Stir in the Italian seasoning, parsley, garlic powder, basil, salt, pepper, and
tomato paste. Cook for 1-2 minutes
3. Pour in the chicken broth, marinara sauce, and heavy cream. Stir well to
combine.
4. Add the uncooked fusilli pasta and bring the mixture to a boil. Reduce heat to a
simmer, cover, and cook according to the pasta package directions, stirring
occasionally, until pasta is tender. Add additional broth if needed.
5. While the pasta cooks, combine the ricotta cheese, ½ cup mozzarella cheese,
parsley, salt, and pepper in a small bowl.
6. Once the pasta is cooked, top the skillet with the remaining 1 cup of mozzarella
cheese. Add dollops of the ricotta mixture over the top.
7. Cover the skillet for 2-3 minutes, or until the cheese is melted and bubbly.
Garnish with additional parsley if desired and serve warm

Desserts

Eggless Brownie Mix Cookies

· 1 box of brownie mix (18-19 oz)
· ¼ cup flour
· 1/3 cup unsweetened applesauce
· ¼ cup vegetable oil
· 1 tsp vanilla
· ½ cup chocolate chips (optional)
Directions:
1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with
parchment paper.
2. Mix the brownies mix and flour together
3. Add the applesauce, oil, and vanilla. Stir until you have a thick cookie
dough.
4. Fold in the chocolate chips.
5. Scoop dough into balls, about 1 ½ tablespoons each, and place a couple
inches apart.
6. Bake for 9-11 minutes. Don’t overbake. The centers should still look a little
soft
7. Let them cool on the baking sheet for about 5 minutes, then move them to
a cooling rack.

Cake box cookies

1 box cake mix
2 eggs
1/2 cup oil

Instructions

mix
make into balls on cookie sheet
bake in oven for 8-9 min
sprinkle powder sugar on it

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