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

The Best Crockpot Chicken Noodle Soup

The Best Crockpot Chicken Noodle Soup

Ingredients

https://www.familyfreshmeals.com/2014/10/best-crockpot-chicken-noodle-soup.html

1 1/2 lbs boneless skinless chicken breasts
2 cups carrots, peeled and chopped
1 medium yellow onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
3 Tablespoons extra virgin olive oil
1/2 teaspoon dried thyme
1 bay leaf
6 cups chicken broth (use my EASY homemade broth or low-sodium)
1 cup water
Salt and freshly ground black pepper, to taste (I used 1/2 teaspoon salt & 1/4 teaspoon pepper)
2 cups uncooked wide egg noodles (recommend brand is No Yoke, see note below)
3 Tablespoons chopped fresh parsley

NOTE: In the comments, you will see that a few people have reported their noodle disintegrating after adding them to the crockpot. I have no idea why this is happening, and have NEVER had that happen any of the times we have made this soup. BUT, I have only used No Yoke brand noodles. Other people have also reported success with No Yoke Noodles and Walmart Generic brand noodles. If you do not have access to those brands of noodles and are concerned, you can also just boil your noodle separately.

Directions

1. In a 6 quart crockpot place whole chicken breasts on the bottom and top with , carrots, onion, celery, garlic, olive oil, thyme and bay leaf.

2. Next add in chicken broth, water, and season with salt and pepper to taste. I used 1/2 teaspoon salt & 1/4 teaspoon pepper.
Cover and cook on low heat 6 – 7 hours.

3. Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley.

Cover and cook just until noodles are tender, 5-10 minutes.

DINNER - Crispy Black Bean and Rice Burritos

http://gimmedelicious.com/2014/03/25/crispy-black-bean-and-rice-burritos/

Crispy Black Bean and Rice Burritos

4.7 from 11 reviews

Prep time: 5 mins

 

Cook time: 10 mins

 

Total time: 15 mins

Author: Layla

 

Serves: 8

Ingredients

• 1 can of black beans
• ½ can of canned corn
• 1.5 cup mozzarella or Mexican blend shredded cheese
• 1 cup cooked rice (Optional)
• ½ bell pepper, chopped
• ½ onion, chopped
• ¼ cup cilantro, chopped
   Coupons
• 1 tablespoon butter
• 1 teaspoon oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoons cumin
• juice of half a lime
• 8 medium flour tortillas

Instructions

1. Heat a large skillet to medium heat, add the bell peppers, onion, beans, corn, cilantro, butter, juice of the lime, and spices, saute for 2-4 minutes on high. Remove from heat and set aside.
   
2. To make the wraps, Lay tortilla flat on plate or counter, add ¼ cup of the bean mixture, 2 tablespoons rice, 2-3 tablespoons cheese. Be sure to leave about 2-3 inches from the corners. Wrap burrito by folding over the edges. Continue this for all 8 burritos. 
   
3. After the burritos are wrapped heat a large skillet or pan, add 1 teaspoon oil, place the burritos on the skillet for 1-2 minutes on each side until they are golden and crispy. For the "ridges" use a griddle that has the ridged lines. 
   
5. Serve warm with sour cream or salsa.

DINNER - QUICK MEALS

Spaghetti
Grilled Cheese and Tomato Soup
Chicken on Toast

DINNER - Strogonoff

DINNER - Roast

http://thepioneerwoman.com/cooking/2008_the_year_of_the_pot_roast/

Pot Roast

Prep: 20 Minutes	Level: Easy
Cook: 4 Hours	Serves: 10

Ingredients

• 1 whole (4 To 5 Pounds) Chuck Roast
• 2 Tablespoons Olive Oil
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
• 2 cups To 3 Cups Beef Stock
• 3 sprigs Fresh Thyme, or more to taste
• 3 sprigs Fresh Rosemary, or more to taste

Preparation

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split). 

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. 

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. 

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

DINNER - Chicken Over Rice

DINNER - Honey Lime Enchiladas

http://allrecipes.com/recipe/180744/honey-lime-enchiladas/

 

Honey-Lime Enchiladas

• Prep
  15 m
• Cook
  30 m
• Ready In
  1 h 15 m

Recipe By:user

"My sister recommended this recipe, with a sweet and spicy twist on traditional enchiladas."

Ingredients

• 1/3 cup honey
• 1 tablespoon chili powder
• 1/3 cup lime juice
• 2 cloves garlic, minced
• 1 pound shredded, cooked chicken

 

• 2 cups green enchilada sauce, divided
• 6 cups shredded Monterey Jack cheese, divided
• 10 (8 inch) flour tortillas
• 1 cup fat free half-and-half

Directions

1. Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.
2. 
   
3. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.
4. 
   
5. Combine marinated shredded chicken with 5 cups of shredded Cheddar cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.
6. 
   
7. In a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Cheddar cheese.
8. 
   
9. Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes