Protein Box: Grilled Chicken, hard boiled egg, three types of cheese, strawberries, blueberries and broccoli.
Italian Baguette: hard salami, spicy capicola, and pepperoni with havarti cheese.
Panini: homemade rosemary bread, peppered Turkey, bacon and cheddar. I’ll top with avocado and tomato when I eat it.
Beef and Broccoli: 2 cups cooked brown rice, 1/2 cup beef broth, 2tbsp oyster sauce, 2tbsp Rice wine(or sherry), 4tsp cornstarch, 1#flank steak-sliced thin, 3tbsp canola oil, 1# broccoli, 1 large bell pepper- sliced thin, 2 scallions-sliced, 2 cloves garlic-minced. Whisk broth, oyster sauce, wine and 2 tsp cornstarch. Toss steak with remaining 2tsp cornstarch. Heat wok or large bottom pan to medium high and heat 2tbsp oil, add the beef and cook 4-5 minutes. Remove from pan. Add remaining oil to pan and add broccoli and the pepper, cooking about 3 minutes. Add garlic and white part of the scallions, cook 30 seconds. Add sauce and beef back to the pan and cook until thickened. About a minute. Serve over rice!
Potato Soup: 6 strips bacon-cut small, 3tbsp butter, 1 yellow onion-diced, 3 cloves garlic-minced, 1/3 cup flour, 2.5# diced potatoes, 4 cups chicken broth, 2 cups milk, 2/3 cup heavy cream, 1.5tsp salt, 1tsp each black pepper and ancho chili powder, 2/3 cup sour cream. In a large pot, cook your bacon until crisp, remove bacon and leave drippings in pot. Add butter and onion, cook about 4 minutes on medium until softened. Add garlic and cook about 30 seconds. Add flour and cook until smooth. Add broth, milk, cream seasonings and potatoes to pot. Bring to a boil and cook 10-15 minutes, until potatoes are cooked through. Reduce to a simmer and blend about 3/4 of the soup (I used an immersion blender). Add sour cream and bacon, simmer 15 minutes.
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