Tag: lunch

Lumpia From The Philippines

Ingredients:

  • 1 pound ground pork
  • ½ cup finely diced onion
  • ½ cup diced carrot
  • ½ cup chopped green onion
  • 1 cup shredded cabbage
  • 1 tbsp Soy Sauce
  • 2 tsp minced garlic
  • 1 tsp Garlic powder
  • Salt and pepper to taste
  • 30 Spring roll wrappers or egg roll wrappers
  • Oil for frying the lumpia

Instructions:

  1. In a skillet over medium high heat, add the ground pork, onions and carrots in the skillet.
  2. When the pork is cooked, lower the heat and stir in the minced garlic, salt and pepper, soy sauce, green onions and cabbage.
  3. Saute for 5 more minutes

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Slow Cooker Stuffed Pepper Soup

Yearning for a dish that provides a comforting embrace and fills your home with a scent of fond memories? Enter the world of our Slow Cooker Stuffed Pepper Soup. This dish is more than just a meal; it’s a heartwarming journey through time and taste. But before you dive into the recipe, indulge me as I unveil the touching narrative behind this cherished family favorite.
Visualize this: After a demanding day, as you step into your abode, you’re immediately embraced by the intoxicating aroma of the Slow Cooker Stuffed Pepper Soup.
The delightful medley of rich ground beef, radiant bell peppers, aromatic herbs, and the zesty undertones of the tomato broth kindles feelings of home, comfort, and warmth.
Simplicity is at the heart of this dish. With minimal effort upfront, you can entrust the slow cooker to orchestrate a symphony of flavors, resulting in a soup that embodies comfort and hearty fulfillment.

Ingredients:

  • 1 lb ground beef, browned and drained
  • 1/2 onion, finely chopped
  • 2 assorted bell peppers, deseeded and ….

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WORLD’S BEST GREEK VEGAN SPANAKOPITA

Ingredients:

  • 12 ounces fresh spinach , chopped (can also use a mixture of spinach and chard)
  • 1 bunch scallions , chopped (about 6-7 scallion bulb pieces)
  • ¼ cup dill
  • ¼ cup parsley , either kind works but I use Italian flat leaf
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • Olive oil or veggie broth for sautéing
  • 1 pound phyllo (filo) sheets , if you can find the thick ones use those (see note for gluten-free)
  • ⅙ – ⅓ cup olive oil for brushing phyllo (filo) (see notes for oil free idea)
  • 1 cup vegan feta cheese recipe , store bought or homemade (linked here, make sure to add these ingredients to your list if making homemade)

Instructions:

  • Preheat the oven to 350 F/ 175 C.
  • In a skillet brown the scallions in olive oil or broth until soft, about 2 minutes.
  • Add spinach, salt and pepper and sauté until wilted, about 5 minutes. Turn off the heat.
  • Add dill and parsley and mix well. Put the mixture in a large bowl.
  • If making homemade vegan feta then in a food processor, add the cashews (drain and rinse them after the soaking), vinegar, water and salt. Pulse until you get a chunky but coarsely chopped texture.
  • Pour the store bought or cashew “feta” mixture into…

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How To Make Lentil Quinoa Soup

A hearty, high-protein soup that’s easy and delicious! Using pantry and fridge staples, this warm and comforting Lentil Quinoa Soup comes together easily. Perfect for any night of the week!

Soup is one of the easiest ways to pack a lot of nutrition into every bite. It’s also easy to customize with your favorite seasonings and produce.

This Lentil Quinoa Soup needs minimal prep and is ready to hit the dinner table in about 45 minutes. Enjoy it with a side of crusty bread or serve it over noodles for an even more satisfying meal.

Ingredients:

  • Lentils: Choose dry brown lentils. Green lentils work but will take up to 45 minutes to cook. Red lentils will not work in this recipe (they are better for things like curries, pasta sauce and even plant-based burgers).
  • Quinoa adds depth and plant-based protein to the soup. I usually use white quinoa but any kind will work.
  • Mirepoix: This is just the carrotsyellow onions and celery sautéed in olive oil. White onion also works.
  • The spices: There are a lot of spices in this recipe. Cumin, marjoram, nutmeg, paprika, onion powder, parsley, cayenne and bay leaf. It’s what gives the soup such a warm profile. Oregano can be used in place of marjoram if …

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How To Make The Best Pasta Salad Ever

A few simple tips make this the best Italian pasta salad recipe ever! Extra satisfying and loaded with crunch, color and flavor. And you’ll love the easy and light homemade Italian dressing that brings it all together.

This pasta salad is great to serve a crowd, and leftovers will hold up for a few days!

Ingredients:

  • 1 box of bow tie pasta, cooked and cooled
  • 1/2 quart of cherry tomatoes
  • 2 cucumbers, peeled and chopped
  • 1 green pepper, finely chopped
  • 1 bag of pepperoni minis or package of pepperoni, cut into quarters
  • 1/2 bottle of zesty Italian dressing
  • 3 tablespoons grated parmesan cheese
  • fresh basil, optional
  • salt and pepper

Instructions:

  • Once pasta is cooled, toss with vegetables and pepperoni

     

  • Add Italian dressing to coat all pasta and mix-ins
  • Toss cheese, basil, salt and pepper to finish
  • Serve or keep chilled in the refrigerator
  • It just keeps getting better the longer the flavors marinate 🙂

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The Best School Pizza Recipe

Ingredients:

For Crust:

  • Flour-2-2/3 cup
  • Powdered Milk-3/4 cup
  • Sugar-2 Tbsps
  • Yeast-1 packet
  • Salt-1 tsp
  • Luke Warm Water-1-2/3
  • Vegetable Oil-2 Tbsps.

For Fillings:

  • Italian sausage- 1/2 lb
  • Ground chuck- 1/2 lb
  • Pepper- 1/2 Tbsp
  • Salt- 1/2 Tbsp
  • Mozzarella cheese- 8oz

For Sauce:

  • Canned tomato paste- 6oz
  • Water- 1 1/2 cups
  • Olive oil- 1/3 cup
  • Minced garlic- 1 tbsp
  • Salt- To taste
  • Pepper- 1 tbsp
  • Dried oregano- 1/2 tbsp
  • Dried basil- 1/2 tbsp
  • Dried rosemary- 1/2 tbsp

Instructions:

Prepare the Crust:…

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How To Make Texas Toast Sloppy

Ingredients:

  • 1 lb lean ground beef
  • ½ C. Chopped onion
  • ¼ C. Chopped green pepper
  • 1 cup ketchup
  • ½ C. Water
  • 1 tbsp. brown sugar
  • 2 tbsp. Worcestershire sauce
  • 1 C. yellow mustard
  • ½ tsp. garlic powder
  • 6 tranches Texas toast
  • 12 slices of American cottage cheese

Instructions:

  1. Heat grill to high heat.

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CHICKEN ALFREDO LASAGNA

Dream of the luxurious texture and flavor of Fettucine Alfredo? What if we ramped that up with layers of it, combined with melty mozzarella, tender chicken, and fresh spinach? Dive into this hearty Chicken Alfredo Lasagna that’s sure to become a family favorite.

Ingredients:

  • Lasagna noodles: 12-15 pieces
  • Unsalted butter: 2 tablespoons
  • Fresh garlic (minced): 4 cloves
  • Onion (finely chopped): 1 small
  • Fresh baby spinach: 10 oz
  • Heavy cream: 4 cups
  • Parmesan cheese (freshly grated): 1 1/2 cups
  • Ricotta cheese: 15 oz

  • Dried basil: 1 teaspoon
  • Chicken (cooked and shredded): 3 cups
  • Mozzarella cheese (grated): 4 cups
  • Kosher salt & freshly ground black pepper: to taste
  • Fresh parsley (minced) for garnish: optional

The Culinary Journey:

  1. Kickstart by preheating your….

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Chicken Bubble Biscuit Bake Casserole Recipe

Craving a heartwarming meal that’s both quick to prepare and packed with flavor? Our Chicken Biscuit Casserole is your answer. Brimming with succulent chicken, crispy bacon, and rich undertones of ranch, this dish is completed with fluffy biscuit dough and a generous sprinkle of cheese. With its delightful combination of textures and tastes, it’s no wonder families request it time and again.

Ingredients:

  • 3 cups chicken cooked and chopped, or use canned
  • 2 cans cream of chicken soup
  • 1 1/2 cups sour cream
  • 1 cup cheese grated
  • 2 tbsp Ranch dressing mix
  • 1/4 cup bacon cooked and chopped
  • 1 can 12 oz refrigerator Grands Jr Biscuits
  • Extra 1 cup grated cheese for topping

Instructions:

  • Set your oven to preheat at 350°. Meanwhile, lightly grease a 9 x 13-inch baking dish and keep it ready.
  • In a mixing bowl, combine the chicken, soup, sour cream, 1 cup of grated cheese, Ranch mix, and bacon…

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How To Make Roasted Vegetable Recipe

Dive into a world of taste with these Oven-Roasted Vegetables! They’re not just tender but also brimming with deliciousness. The best part? You can tailor this method to use any vegetables you have available.

Ingredients:

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 cups baby portobello mushrooms sliced
  • 1 cup baby carrots thinly sliced
  • 1 red bell pepper diced
  • 1 small yellow onion segmented into 6 parts
  • 2 tablespoons of olive oil
  • Salt and freshly ground pepper adjust to taste
  •  teaspoons of Italian Seasoning
  • ½ teaspoon of garlic powder
  • Optional: Grated parmesan and fresh parsley for garnishing

Instructions:

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