- For step by step instructions on how to make these meals below, check out the recipes!
1lb ground beef (cooked all the way through, add 1 jar of tomato sauce, and 1 cup of water with it, and mix together, set aside)
1 pkg mix variety vegetables (steamed, or lightly sauteed)
12 potatoes (boiled, peeled and mashed)
2 pkgs of mashed potatoes (according to directions)
1 pkg of shredded cheese
himalayan pink salt and black pepper
- Preheat oven to 450’F
- In a large baking casserole dish, spread the meat mixture on the bottom
- Add the veggie layer on top of the meat mixture.
- Add the mashed potatoes on top.
- Add half of the cheese on top
- Bake in oven for 40 minutes, covered.
- Remove foil, add the remainder cheese on top, and put it on broil and watch it while the cheese melts, making sure it doesn’t burn, but goes a golden brown color.
- Remove from oven, and serve!
1 lb boneless chicken cut into strips, (washed, set aside)
2 Tbsp olive oil
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp corriander powder
1/2 tsp turmeric
1/2 tbsp garlic ginger paste
1/2 tsp black pepper
1/2 tsp sea salt or himalayan pink salt
1 Tbsp rice vinegar
2 Tbsp soy sauce
1/2 bottle of schezwan sauce
1 onion sliced
1 red bell pepper sliced
1/2 pkg frozen veggies (carrots, beans, asparagus, broccoli)
- In a large wok or frying pan, add oil.
- Add onions, bell peppers, and chicken
- Add spices; salt, black pepper, red chili powder, turmeric, garlic ginger paste, cumin powder, corriander powder. Lightly coat the chicken and onions, and bell peppers.
- On medium-high heat cook until chicken is cooked, add the 1/2 pkg of veggies, and keep stirring.
- When chicken is fully cooked, add rice vinegar, soy sauce and schewzan sauce. Keep on medium-low heat and keep stirring, until flavors blend in.
- Cook noodles/chow mein according to directions- drain- and add 1 Tbsp soy sauce in it, then serve these two together.
- green grapes
- Purple/red grapes
- Bananas sliced in half
- Navel oranges cut into quarters
- Berries such as strawberries, blueberries, blackberries, cherries, raspberries
- Sliced apples
- Sliced plums
- Sliced apricots
- Sliced peaches
- Pineapple, kiwi, pomegranate and dates (not pictured)
- You can also add melon to this as it’s refreshing.
- No spices needed just eat on its own.
So, I went to Starbucks the other week and bought myself this salad there. It had some kale, cilantro, carrots, black beans, brown rice, corn, sweet peas, and feta cheese. I thought to myself. Wow, this is some salad. It actually tastes really good. Now; the ingredients do not look too hard that I can’t make myself and always up for the experimentation to trying it out and seeing how it goes.
So, the above is my version of the kale black beans salad, and it turned out really well. My family thought it was interesting and never thought about adding rice to it. I told them, look guys, we can’t eat biryani (indian rice dish) for the next week or so, so I improvised and threw it into a salad.
It tastes different right? good right? yeah, but still a biryani salad, like my daughter said, “We had Britnaney!” cuz she couldn’t pronounce “Biryani.” properly. I don’t think many can pronounce it properly. I’m sure more are reading it as “Ber-yani.” or “Birrrr-yani.” and as my daughter says, “Brit-ney!” and only some of us get the joke behind that.
So here is the version; with the easy step by step instructions on how to make this from home. Please like, leave a comment or two, and share this with others! Subscribe to my blog. Share your blog in the comments below! Have an awesome week!
1/2 bunch of kale, stems removed and leaves cut into thin strips, washed and dried set aside
1 bell pepper each color; green, yellow, orange, and red, diced
handful of carrots, shredded
1/2 cup corn, steamed and set aside
1 can of black beans, drained
1-2 servings of basmati rice already cooked, brown or white or leftover biryani rice
1 tomato diced
2-3 avocadoes, diced
1/2 bunch of cilantro, washed, chopped
1/4 cup of shredded cheese of mozarella
sea salt and black pepper to taste
4 Tbsp olive oil
2 Tbsp balsamic vinegar
1 cucumber diced
optional: cooked chicken shredded (I added tandoori chicken, just about 2 Tbsp of it).
1. In a large salad bowl, add the rice at the bottom
2. Add the black beans on top
3. Add the corn, avocado, and tomatoes.
4. Add the bell peppers, cucumbers, and carrots
5. Add the kale.
6. Drizzle the olive oil, balsamic vinegar, and seasonings such as the salt and black pepper.
7. Give it a good mix with a spoon and fork, or use your hands.
8. Add cilantro, and mix it all in. Add cheese and mix again.
9. Taste, and add more seasonings if you need to. But refrigerate until ready to serve.
Follow directions and mix the pudding separately in a bowl. Add 1 can of drained crushed or tidbits pineapples.
Refrigerate for an hour. Go continue check your messages. Feed kids. Water plants. Sweep floor, clean up mess.
Cut up some berries slice it and kiwi and grapes slice them too. Decorate. If you have bananas and other berries and oranges and more pineapple slices and cherries these are good too.
Look at th layers. Take pics.
Please like, comment and share this recipe. Let me know how yours turned out.
1-2 lbs of boneless chicken washed, cubed
2 tbsp olive oil
1 tsp himalayan pink salt
2 tbsp garlic ginger paste
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp black pepper
1 jar avocado salsa
1 tbsp tandoori powder
1 tbsp balsamic vinegar
1 tbsp ketchup
1-2 tbsp soy sauce
1-2 cups water
1/2 bunch chopped green spring onions
1/2 bunch chopped cilantro & parsley
4-6 mint leaves
1-2 tbsp Peri peri garlic sauce
1 green, yellow, red, orange bell pepper diced
- In a large pan add chicken add oil on medium heat.
- Add salt, red chili powder, black pepper, garlic ginger paste, turmeric, balsamic vinegar, tandoori powder, and bell peppers & 1/2 cup of water. Cook on medium heat until chicken is cooked and tender.
- Add avocado salsa, soy sauce and 1 cup of water, Peri peri garlic sauce, ketchup. Sauce will blend in and chicken is cooked through.
- Serve into a platter garnish with green onions, cilantro, parsley and mint leaves.