From breakfast to dinner (and everything in between), I hope this gives you some ideas for your family. Some are hits, some are misses – I share it all honestly!
Breakfast: Sausage French Toast Rollups (makes 6 rollups)
6 sausage links
6 slices bread
1 egg
1/3 cup milk
¼ tsp cinnamon
½ tsp vanilla extract
1 Tbsp butter
Maple syrup + powdered sugar, for serving
Directions:
1. Cook the sausages per direction and set aside to cool. Remove the crusts off the bread (optional) and flatten using a rolling pin. Place a sausage on one end and roll tightly and careful not to rip the bread. Use a fork to seal it.
2. Melt butter in a skillet. In a bowl or dish, whisk together the egg, milk, cinnamon and vanilla. Dip each rollup into the egg milk mixture. Cook each rollup for 2 minutes on each side or until golden brown. Serve with powdered sugar and maple syrup.
Lunch: Chicken Lo Mein
Chicken:
1 chicken breast, sliced thinly
1 tsp soy sauce
1 tsp Chinese cooking wine/Shaoxing wine
1/2 teaspoon each: garlic powder, ginger powder and white pepper
1 teaspoon cornstarch
Combine ingredients and set aside.
Sauce:
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1/2 teaspoon white pepper
1-2 teaspoons sugar, to taste
1 teaspoon cornstarch
1/4 cup broth
Stir fry:
1 carrot, julienned
1 cup cabbage, sliced thinly
1 celery, sliced thinly
½ onion, sliced thinly
4 cloves garlic, minced
1 tablespoon grated ginger
8 oz pasta/noodle of choice prepared per package instructions
Green onion
Sesame oil to taste
Directions:
Add some oil into a hot wok or skillet and add the chicken. Cook until completely done for about 3-4 minutes on each side. You may need to do this in multiple batches. Remove to a plate and add a bit more oil. Add the ginger and garlic, sauté for a min then add the carrots and onion, after about 3 minutes add the Napa cabbage, lo mein and sauce. Toss for a few minutes until the noodles are coated with the sauce. Toss in the green onion and drizzle with sesame oil on top.
Snack: green smoothies
1 orange, skin removed and quartered
1 cup spinach
1 cup mango
1 cup frozen pineapple
1 banana
Add orange and spinach into a blender, then blend until smooth. Add the remaining ingredients and blend again until smooth.
Dinner: Loaded Cheeseburger Baked Potatoes
4 russet potatoes
Olive oil
Salt
1 lb ground beef
½ onion, diced
4 cloves garlic, minced
1 teaspoon steak seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
A few dashes of Worcestershire sauce
Salt and pepper to taste
1 cup shredded cheese, or more
Toppings: lettuce, tomato, onion, bacon, any preferred sauce
Directions:
1. Preheat oven to 400F. Scrub and wash your potatoes clean and pierce all over with a fork. Rub with olive oil and sprinkle with salt. Bake directly on the rack for about 1 hour depending on size.
2. Add some oil into a skillet and sauté the diced onion until transluscent about 4-5 minutes. Add the minced garlic and cook for another minute. Make room in the skillet for the ground beef and cook until no longer pink. Breaking it up as you go. Add the steak seasoning, garlic powder, onion powder, Worcestershire sauce, salt and pepper to taste. Cook for another 5-7 minutes.
3. To assemble, cut each potato in half and add the ground beef and some cheese. Place in the microwave for 30 seconds until cheese has melted. Top with shredded lettuce, diced tomatoes and onion. Drizzle with burger sauce.
Burger sauce: I didn’t measure this so it’s a guesstimate
¼ cup mayo
2-3 tablespoons ketchup or French dressing (if you want it sweet)
1 tablespoon sweet relish
1-2 tablespoon vinegar, or to taste
1 teaspoon sugar
Pinch of salt
Dessert: Peach Fool
2 peaches
1 tbsp butter
1 tbsp maple syrup or sweetener of choice
½ tsp cinnamon
½ tsp vanilla
1 cup heavy whipped cream
1 Tbsp powdered sugar or to taste
½ tsp vanilla extract
Directions:
1. Cut peaches into slices. Melt butter into a skillet and add the peaches, maple syrup and cinnamon. Cook until soften for 5-7 minutes. Remove from heat and add vanilla extract. Stir and spread on a plate and cool. Refrigerate until ready to use.
2. Pour the heavy cream, powdered sugar and vanilla into a cold bowl and use a handheld mixer to mix. Whip at a medium-high speed until medium peaks form about 5-7 minutes. Refrigerate until ready to use.
3. Add peaches into the whipped cream and fold gently until combined.
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