1.

Cook the orzo pasta as per package

instruction. Not too soft please. Season
1.1 quart spaghetti sauce I used Mids 1.2 cups uncooked orzo pasta with garlic powder, onion powder and
brand meat sauce 2.2 tsp garlic powder salt. Add 1.5 tbsp of butter. Set aside.
2.22 ounces frozen beef meatballs 3.1.5 tsp onion powder 2. Cut chicken breast into bite size, marinate
defrosted 4.1 tsp salt or to taste with 1 tsp of salt and black pepper for 15
3.1 pound penne pasta 5.1.5 tbsp butter minutes
4.2 quart water 3. Heat up oil or butter in a pan, saute the
For the meat sauce
5.1 teaspoons salt garlic and minced onion until fragrant.
6.1/2 pound sharp cheddar cheese 6.300 gr chicken breast Add the chicken, cook until no longer
7.5 slices Chicken ham cut into small pink, add carrot and celery, cook until
pieces softened. Lastly add mushroom. Once the
8.1 big carrot cut into small cubes vegetables are cooked, add in a package
9.2 stalks celery cut into small cubes of cooking cream and chicken stock.
1. Boil the pasta in the water, as instructed 10. 5 pcs Button mushroom, cut into Gentle simmer for few minutes. Season
with the salt. Cut the meatballs up into small cubes with salt and black pepper. Mix in a
quarters 11. 1 tbsp minced garlic tablespoon of plain flour, and continue
12. 1 big yellow onion, diced cooking until the sauce is thicken slightly.
2. Heat a pan and fry the cut up meatballs.
This is to get color and more texture. 13. 1 packet cooking cream 4. Off the heat, let it cool a bit and then add
After sauteing for 12 minutes add the 14. 1 packet chicken stock (200ml) one egg. Mix well. Add in the cooked
15. to taste Salt, pepper orzo pasta. Mix well and transfer the pasta
cheese and sauce. Bring to a simmer.
16. 1 tbsp plain flour and 1 big egg and sauce to the baking pan
3. Transfer the penne pasta to the sauce.
5. Sprinkle cheese, cheese and more cheese
Stir well. 17. For cheese topping
18. 500 gr pizza plus cheese 6. Baked 190 degree celcius for 15-20
4. Serve a quick meal in about 30 minutes
19. Dried parsley minutes until the cheese melts
or less. I hope you enjoy!!
 2. Wash the potatoes and cut into medium
sizes.Boil them.
3. In a pressure cooker,put the soaked mung
1.2 pieces eggs dal, 1.5 cup water, salt as required, 1.250 g Potato
2.1/2 cup mung dal termeric powder,red chilli powder,cumin 2.15 g Onion
3.1/2 cup chopped onions powder, coriender powder,ginger garlic 3.1/4 Carrot, thinly sliced and boil
4.1 tablespoon chopped garlic paste,oil and heat them on stop until dal is 4.1/4 Cucumber, thinly sliced
5.2 pieces dried red chilli properly cooked. 5.2 Slices Ham, cut into small square pieces
6.1/2 teaspoon ginger - garlic paste 4. Now stop the stove ang cool the dal. Put 6.50 g Mayonnaise
7.1/2 teaspoon termeric powder the dal into a mixy with boiled potatoes 7.1/2 tsp Sugar
8.1/2 teaspoon red chili powder and blend them. 8.1/4 tsp Salt
9.Oil as required 5. Fry 2 eggs in a fry pan and cut into 8 9.2 Dashes Black Pepper
10. Salt as required small pieces.keep them aside.
11. 2 medium size boiled and mashed 6. Take another pan,put some oil and heat it
potato on stove.Put 2 dried red chili into it and
12. 1/4 teaspoon cumin powder fry it for 1 minutes in a low flame. Now 1. Boil potatoes with skin until cooked
13. 1/4 teaspoon coriender powder put chopped onions and chopped garlic 2. Mix Mayo with sugar and black pepper
14. 1 teaspoon chopped Coriender leaf into it and fry untill onions become and set aside
15. Water as required golden brown color.
3. Peel hot potato using towel,break with
7. Now put the potato and dal mixchure into spatula and add salt and onions while hot,
it and cook them for 5-7 minutes in a high mix well and let it cool
flame.Now put fried eggs and chopped
4. Then mix with cucumber, ham, carrot,
1. Take a pan hand heat it on stove.put 1/2 coriender leafs and cook another 5-7
mayo.
cup mung dal and fry in a medium for 2 minutes.
minutes. Then wash the dal properly and 5. Chill in the fridge and enjoy :)
8. Dal is ready to serve.Enjoy it with roti and
soak it in cleaned water for half an
rice.
hour.Then drain it and keep them aside.
 4. Drain water and return potato chunks to
pot.
5. Use a potato masher to break chunks
1.5 lbs potatoes down into a mushy consistency. 1.2 Cup Flour / Maida
2.2 sticks butter 6. Incorporate butter until it is melted and no 2.4/5 Tbsp Ghee
3.1/2 cup roasted garlic puree (see my longer visible 3.1/2 tsp salt
recipe for this ingredient) 4.1 tsp Ajwain
4.1 1/2 tsp salt 7. Add remaining ingredients and mix well
5.1 1/2 tsp black pepper Potato Filling
6.1/2 cup heavy whipping cream 5.4 Potato boiled
6.1/2 Cup Peas
7.1/2 Tsp Turmeric powder
8.1 Tsp Chilli Powder
9.1 tsp Coriander powder
1. Rinse potatoes well. (Very important 10. 1/2 tsp Amchur Powder
step) 11. 1 Tsp Cumin powder
2. Cut potatoes into small chunks and place 12. 1 Tsp Garam Masala
into large pot. (Hint: you can peel your 13. to taste salt
potatoes before cutting them for a 14. 1/2 Tsp Cumin powder
smoother texture, but I prefer to keep the
skins for a more rugged, manly batch of
mashed potatoes)
1. First add the flour, salt,ghee and ajwain
3. Fill with water and bring to a boil.
and rub nicely in hand to get that hold
Continue to boil until potatoes are fork-
when you press like ball in your palm.
tender (about 15-20 min depending on the
size of your chunks) 2. Then add water and make a dough.
3. For filling in a pan add some oil add
cumin once spluttered add the peas and
 cook for while then add the mashed
potato.
 3 cups regular rolled oats
4. Then add all dry spices turmeric,chilli  1 cup shredded unpeeled apple
powder,cumin,garam  1/2 cup wheat germ 1. 1 box (16 ounce) pasta (any shape)
masala,coriander,amchur powder mix  1/4 cup honey 2. Salt for boiling water
well and cook in low flame add salt in last  1/4 cup water 3. Olive oil cooking spray
and cool then completely.  1 teaspoon ground cinnamon 4. 1 jar (24 ounce) pasta sauce (your favorite!)
5. Roll the dough in length wise and cut  1 teaspoon vanilla or 1/2 teaspoon 5. 1 jar (16 ounce) chunky salsa
them in half. Apply water in side and almond extract 6. 1 can (10.5 ounce) condensed cream of
make a pocket like cone and fill it with  nonstick cooking spray mushroom soup
potato and close the mouth in water tight. 7. Sprinkle Black Pepper
and deep fry them in low to medium till 8. Sprinkle garlic powder
it’s done completely and crisp. 9. 1 package (8 ounce) shredded mozzarella
In a large bowl combine oats, apple, and cheese
wheat germ; mix well. In a small
saucepan stir together honey, water, and
cinnamon. Heat to boiling; remove from
heat. Stir in vanilla or almond extract. 1. Boil your pasta until slightly
Pour over oat mixture; mix well. undercooked......
2. Drain pasta and pour into a baking pan that
has been sprayed with olive oil cooking
Spray a 15x10x1-inch baking pan with spray.....
nonstick spray coating. Spread oat
mixture evenly in pan. Bake in a 325 3. unky salsa, cream of mushroom soup, black
pepper and garlic powder, mix all well......
degrees F oven about 45 minutes or till
golden brown, stirring occasionally. 4. Place your shredded mozzarella cheese all
Spread onto foil to cool. Store in an over your pasta......
airtight container in the refrigerator up to 5. Cover and cook at 350 degrees for 45
2 weeks. minutes.....
6. Uncover after 45 minutes and cook until 4 minutes. Let pressure release naturally.
mozzarella cheese is slightly browned on Stir in peaches just before serving.
top, about 5-10 minutes more.....  4 cups water Oatmeal will thicken upon standing. If
7. Serve and enjoy 😉!  1 cup steel-cut oats desired, top with optional toppings.
 1 cup vanilla soy milk or vanilla
almond milk
 3 tablespoons brown sugar
 1/4 teaspoon salt
 1/4 teaspoon vanilla or almond
extract
 2 medium peaches, sliced or 3 cups
frozen unsweetened sliced peaches,
thawed
 Optional toppings: Sliced almonds,
brown sugar, cinnamon and
additional peaches

In a well-greased 3-qt. slow cooker,

combine the first 6 ingredients. Cook,
covered, on low until oats are tender, 7-8
hours. Stir in peaches just before serving.

Pressure cooker option: Decrease water to

3 cups. Add to a 6-qt. electric pressure
cooker coated with cooking spray. Stir in
oats, soy milk, brown sugar, salt and
vanilla. Lock lid; close pressure-release
valve. Adjust to pressure cook on high for
 Heat a large, nonstick frying pan or skillet
over medium heat. Spray center
 soy sauce (more added at table as generously with canola cooking spray.  1 cup old-fashioned oats
desired) Pour egg substitute in the middle of pan  1/4 cup sesame seeds
 non-stick cooking spray and tilt to spread egg out. Sprinkle salt  2 Tablespoons honey
 1/3 cup egg substitute and pepper over the top if desired. Once  1 and 1/2 Tablespoons butter
 Salt and pepper, to taste (optional) the underside is lightly browned, flip egg  1/2 cup dried fruit or raisins
 4 teaspoons canola oil over and cook about a minute longer or (optional)
 1 1/2 cup tail-off cooked large until bottom is lightly browned. Cut into
shrimp from frozen, packed small pieces with knife and set aside.
 3/4 cup petite green peas, frozen (or
bean sprouts)
 3/4 cup baby carrots, cut into Spray more canola oil into pan and heat In a large nonstick skillet over medium
matchstick or thin strips over medium heat. Add shrimp and let heat, melt the butter. As the butter begins
 2 cups steamed rice sizzle for about a minute. Add peas and to melt, slowly stir in the honey until well
 3 green onions, chopped (use only carrots and stir-fry, tossing occasionally, combined.
white part or white plus some of the for about 2 minutes or until shrimp is
green if desired) warmed throughout. Add steamed rice, Add the sesame seeds and cook for 2
stir and let cook about a minute. Drizzle minutes - stirring often.
the soy-sauce mixture over the top of rice
Add the oats and cook 3 to 4 more
mixture, stir, and let cook another minute
minutes - stirring often - until the oats are
or two. Turn off heat and stir in green
golden brown.
In a small bowl or cup, blend mustard, onion and pieces of egg. Serve, offering
ginger, garlic and molasses. Stir in soy additional soy sauce at the table, if If you're adding raisins or dried fruit, stir
sauce and set aside. desired. them in just as the oats start to brown.

Spread granola evenly over a large

cooking sheet to cool.
  olive oil spray
 1 tube (18 ounce size) prepared  5 cups water
polenta  1 cup glutinous rice
 sea salt, to taste  4 pieces tablea chocolate  2 medium sweet potatoes, cut into
 ketchup or low-fat marinara sauce  ½ cup sugar wedges
for dipping
 ½ cup evaporated milk  1/8 teaspoon ground cinnamon
 1/4 teaspoon seasoned salt
 1/4 teaspoon ground cumin
 1/8 teaspoon black pepper
Preheat the oven to 450 degrees F. Place a
In a deep pot over medium heat, add  1/4 teaspoon garlic powder
large piece of parchment on a large
baking sheet and lightly mist it with spray. water and bring to a boil. Add rice and stir
to distribute. Lower heat and continue to
Cut the polenta in half crosswise, and then Preheat oven to 450 degrees F. Grease a
cut each half lengthwise into 1/2-inch- cook, stirring occasionally, until rice
baking sheet
thick fries. Place the fries on the prepared begins to expand.
baking sheet in a single layer so they do Combine the sweet potatoes, cinnamon,
Add tablea and cook, stirring regularly,
not touch. Mist the tops with spray, then seasoned salt, cumin, black pepper, and
until chocolate has melted. Continue to
lightly sprinkle them evenly with salt. garlic powder in a bowl or plastic zip-top
cook until rice is translucent and liquid is
bag. Coat the sweet potatoes in the spice
Bake them for 15 minutes. Carefully flip reduced to desired consistency. Add sugar
the fries, then mist the tops with spray and mixture.
and continue to cook, stirring regularly,
salt them. Continue baking an additional until dissolved. Place the sweet potato wedges on the
15 to 20 minutes, or until the fries are prepared baking sheet. Bake at 450
lightly crisped and golden brown. Serve Ladle onto bowls, drizzle with evaporated
degrees F for 20 minutes or until the
immediately with ketchup or marinara milk and serve hot.
sweet potatoes are the desired doneness.
sauce, if desired.
Turn the wedges once during the baking
time so they brown evenly. serve hot
  3 tablespoons finely chopped onion
 1/3 cup butter  1 lb sweet potato sliced crosswise  2 tomatoes
 4 cups prepared mashed potatoes about 1.5 cm thick (Asian sweet  1/2 white onion
 2 eggs, beaten potato is preferred)  1/4 cup oil
 1/2 cup flour  1 cup brown sugar  3 jalapenos seeded and ribs
 1 cup cooking oil removed, chopped
 3 garlic cloves minced
 2 cups long grain white rice rinsed
Cook onion in pan in about half of the until water is clear
butter until onion is translucent. Remove 1. Heat the pan and pour the cooking  2 cups chicken stock or broth
onion from pan with a slotted spoon, oil.  Salt
allowing the melted butter and pan 2. Let the cooking oil heat-up then put-
drippings to remain in the pan, in the brown sugar.
Combine onion, mashed potatoes and egg. 3. When the brown sugar floats, put-in
Sprinkle with flour. Add remaining butter the sweet potato and fry for 7 to 10 In a food processor, puree the tomatoes
to pan and heat to medium/high heat. Add minutes. Flip the sweet potato once and onion until it looks like a slightly
potato pancakes and cook about 5 minutes in a while to allow the sugar to chunky salsa.
each side until browned. stick.
4. Remove the sweet potato from the Heat a pot over medium heat and add the
Leftover mashed potatoes take on the oil. Add the jalapenos and garlic, and
pan one after the other. You could
consistency of concrete when refrigerated season with a pinch of salt. Cook for 3
directly skewer the fried sweet
and you never know what to do with minutes, until softened slightly.
potatoes once removed from the
them. They are actually very good is you
pan. Add the rice to the pan, along with one
just warm them up and add a little more
5. Let it cool down for a few minutes teaspoon of salt. Cook for 5 minutes,
milk and/ or butter. But now you have a
then serve. Share and Enjoy.
second option.
stirring often, then add the onion tomato Add the Frank’s hot sauce, worcestershire
puree and the chicken broth. sauce, and diced chicken breast. Reduce
heat to a simmer and cook the chicken for
Bring the liquid to a boil, then reduce the
 2 tbsp butter about 15 minutes, until cooked through.
heat to medium low and cover. Simmer
 2 tbsp all purpose flour
for 15 minutes. Cook the fettuccine noodles according to
 1 cup cold milk
the box directions, and add the cooked
Turn off the heat and let the rice sit for 5  1/2 cup frank's original hot sauce noodles to the chicken and creamy sauce.
minutes, then fluff with a fork and serve  1 tsp worcestershire sauce
with Carnitas, Pulled Pork, or whatever  1.5 lbs uncooked chicken breast Throw in the cherry tomatoes and toss it
you'd like. Enjoy! diced all together.
 1 lb box fettuccine noodles Season to taste with salt and pepper, and
 2 cups halved cherry tomatoes sprinkle on the chopped herbs before
 salt and pepper serving. Enjoy!
 chopped fresh parsley or basil

In a large skillet, melt the butter over

medium heat.
Add the flour to the pan, and whisk
together until they form a blond paste.
While whisking constantly, add the cold
milk and bump the heat up to medium
high. Whisk constantly until the liquid
thickens, which should only take a few
minutes.
 Transfer cooked rice to prepared pan,
pressing down lightly with a wooden
spoon.
 2 cups glutinous rice (malagkit), Dressing:
washed and drained  1/2 cup mayonnaise
 2 cups coconut milk Make the topping: Combine coconut milk
 3 small green onions, thinly sliced
 1 cup sugar and brown sugar. Pour over rice. In a
 2 tablespoons white wine vinegar
 1 teaspoon salt turbo broiler or an oven set to the broiler
 2 tablespoons minced pickled
 1 cup fresh coconut cream (kakang setting, broil until golden brown.
jalapeno peppers
gata)  2 tablespoons minced fresh parsley
 1/2 cup packed brown sugar  1 tablespoon light olive oilsalt and
ground black pepper to taste
Vegetables:

Line a 9-inch square pan with banana  2 (11 ounce) cans shoepeg corn,
leaves. Set aside. rinsed and drained
 1 cup halved grape tomatoes

Combine drained rice and coconut milk in

a saucepan. Cook over medium heat for Whisk mayonnaise, green onions, vinegar,
about 15 to 20 minutes until dry. jalapeno peppers, parsley, and olive oil
together in a bowl until smooth; season
with salt and pepper.
Take off heat; stir in sugar and salt. Heat Gently stir corn and tomatoes into the
again and continue cooking for an dressing to coat. Transfer salad to a
additional 5 minutes. serving dish, cover with plastic wrap, and
refrigerate at least 2 hours.