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Food, Nutrition, and Basic Skills Recipes

Tomato Salsa

salsa

Ingredients:

12 roma tomatoes
3/4 medium onion
2 cups cilantro
2/3 jalapeño
1 lime
Salt to taste

Instructions:

1. Dice up the tomatoes and onions and put them into a large bowl. Try to have an equal ratio.
2. If desired, cut the jalapeños in half lengthwise and remove the seeds with a spoon. Dice them into tiny pieces and add into the bowl. 
3. Juice half a lime into the bowl and season with salt to desired taste. Mix very well and serve!

Grilled Chicken Simmered in California Red Sauce

grilled chicken

Ingredients:

3 teaspoons olive oil
10 Chicken breasts (4 oz) pcs
3 cups water
16 oz California dried chilies
2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon pepper
1/4 medium sized onion
2 teaspoons corn starch
1 cup green beans
1 cup corn

Instructions:

1. Season chicken with salt, pepper, and olive oil. Grill chicken 2 minutes on each side then place it in the oven for 10 minutes at 350 degrees. 
2. Boil the dried California chilies with onions. Once boiled, add in blender with water, salt, minced garlic, pepper, and corn starch. Blend until fine.
3. Once the sauce is complete, simmer with 1 teaspoon olive oil and let simmer on low for 2o minutes. Add salt as needed.
4. Once the sauce thickens, add the cooked chicken and simmer for 10 more minutes. Finally, add corn and green beans.

Veggie Tofu Stir Fry Bowl

tofu

Ingredients:

1/4 cup firm tofu
1/4 cup kale
1/4 cup onion
1/4 cup cabbage
1/4 cup zucchini
1/4 cup brown rice
1/2 cup water
2 tablespoons coconut oil
4 tablespoons soy sauce
2 tablespoons mushroom sauce
1 mason jar
1 gallon zip lock bag

Instructions: 

1. Add rice and water to a saucepan, bringing it to a boil, then turning down the heat to low and covering the pan. Cook for 30-50 minutes.
2. Pat down tofu with paper towel to remove moisture. Chop tofu into 1 inch by 1 inch squares.
3. Put one tablespoon of coconut oil in a frying pan on medium heat and add tofu. Cook on one side until golden brown, then add 2 tablespoons of soy sauce and 1 tablespoon of mushroom sauce. Cook until both sides are crisp.
4. Add rice and tofu to mason jar and place in refrigerator. 
5. Chop other veggies into desired size and place in gallon zip lock bag. You can put this bag in the refrigerator or the freezer.
6. When ready to eat, sauté veggies in remaining coconut oil, then add remaining soy sauce and mushroom sauce.

Burrito Bowl

burrito bowl

Ingredients:

2 tablespoons salsa
1/4 cup canned black beans
1/4 cup black pepper
1/4 cup short grain brown rice
1/2 cup water
1/4 cup romaine
1/2 avocado
1/2 lime
1 mason jar

Instructions:

1. Prepare rice by adding rice and water to saucepan, bringing it to a boil, then turning down the heat to low and covering. Cook for 30-50 minutes.
2. Drain beans and corn.
3. Add rice, beans, corn, bell pepper, and salsa to mason jar.
4. When ready to eat, add romaine and avocado, then squeeze the lime on top.