Food notes🍪

 

Mels food nanny recipes

Cathy's cookie recipe

After school snack tray

Whiteboard meal plan

Food b notes

Bread

24 min wheat

26 white

 Add half a cup of sour cream to any cake mix

Breakfast Fruit /protein

Cereal

Oatmeal

Homemade granola

-Protein Pancakes with pb cut with pizza roller, wire racks, paper towels and gallon size bags, flax, chia, protein, pb powder...cut on cutting board with spatula scoop

-Waffles

-Egg and sausage bites

-eggs 6, milk

--hard boiled eggs

-ostmesl

--smoothies

10 breakfast burritos

15 eggs

6 pieces bacon

1 bag Cheese

Two bags of tortillas 8 eaich

For brownies use melted butter instead of oil

Ella cookie dough edible

Yummy Cookie Dough Recipe
Takes 10 minutes - yummy when cold
3/4 cup of brown sugar
1/4 cup of butter, softened
1/4 teaspoon of vanilla
1/4 cup of milk
1 cup of flower
Pinch of salt
1/4-1/2 cup of chocolate chips

Mix sugar and butter until completely mixed
Mix in vanilla and milk
Stir in flour and salt by intervals
When completely mixed, add chocolate chips

P.S. 
I prefer not to add salt, but it’s all based on preference.

GROCERY LIST

MILK

STRING CHEESE

YOGURT

EGGS

BANANA

GRAPES

APPLES

CUCUMBER

PEPPERS

AVOCADO

CHICKEN

BREAD

TORTILLAS

THE BEST STEAK FAJITAS

http://littlespicejar.com/the-best-steak-fajitas/

YIELD: 6 SERVINGS

THE BEST STEAK FAJITAS

prep time:3 HOURS 15 MINS

cook time:15 MINS

total time:3 HOURS 30 MINS

The absolute BEST Steak Fajitas you’ve ever had! This is my take on the tex-mex steak fajitas. Marinated for hours in lime juice, garlic, and cumin — so good you’ll never use another recipe again!

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INGREDIENTS:

STEAK MARINADE:

• ⅓ cup lime juice
• ¼ cup pineapple juice (no sugar added)
• 2 tablespoons Worcestershire sauce
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 teaspoon EACH: ground cumin AND chili powder (or more to taste)
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes (or more to taste)
• 1 teaspoon salt and ½ teaspoon black pepper
• ¼ cup chopped cilantro

FAJITAS:

• 1 ½ – 2 pounds skirt or flank steak
• 1 tablespoon oil (high heat)
• 2 medium white onions, sliced
• 1 large poblano, ribs and seeds removed then sliced
• 2-3 bell peppers (any color you please!)

OPTIONAL:

• guacamole,salsa, cilantro leaves, salsa verde, sour cream, black beans, rice, tortillas, cilantro lime rice, sautéed corn, tomatoes, lettuce, shredded cheese, etc.

DIRECTIONS:

1. STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.
2. Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you’d like it more done. Feel for desired firmness. The 3 minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the heat to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin.
3. FAJITA VEGGIES: Add the remaining tablespoon of oil to the pan over high heat, add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper. [b]If your pan is small, cook the veggies in a few batches so they don’t steam.[/b]
4. ASSEMBLY: Serve them in tortillas or on rice bowls topped with your favorite toppings!

Cilantro Lime Rice

https://www.melskitchencafe.com/cilantro-lime-rice/

30 min meals

https://www.melskitchencafe.com/recipes/30-minute-meal/

JALAPEÑO AND LIME–MARINATED SKIRT STEAK TACOS

https://www.epicurious.com/recipes/food/views/jalapeno-and-lime-marinated-skirt-steak-tacos