Breakfast: sausage, egg and cheese breakfast boat
Ingredients:
1 baguette
6 eggs
1/3 cup heavy cream or milk
6 sausage links
Shredded cheese
Seasoning to taste
Directions:
Preheat oven to 375F
Cut a long rectangle through the top of the baguette to remove the top. You don’t need the top part for this recipe. I like to cut it into cubes and make croutons with it. Hollow out the inside of the baguette some more if you prefer. Cook the sausage per directions, let cool and cut into small pieces.
Into a bowl, whisk together the eggs, heavy cream and your preferred seasoning. I used salt, pepper and smoked paprika. Add the cooled sausages and cheese. Stir to combine. Gently add the mixture into the bread, spread evenly. Bake for about 20-25 minutes until the center is set. Let cool for a few minutes before cutting.
Lunch: sweet chili salmon with rice and veggies
Ingredients:
1 lb salmon
1 tablespoon oil + more for drizzling
Seasoning to taste
2 garlic cloves, mined
1 inch ginger, grated
¼ cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
¼ cup water
1 teaspoon sesame oil
Directions:
Remove the salmon skin and cut into bite sized pieces. Drizzle with a bit of oil, season with salt, pepper and garlic powder. Cook in the air fryer for 12 minutes at 375F flipping halfway. In the meantime, heat 1 tablespoon of oil in a skillet and cook the minced garlic and ginger for a minute. Add the sweet chili sauce, soy sauce, rice vinegar and water. Let simmer for a few minutes, add honey if you want it sweeter. Remove from heat and add the sesame oil. Drizzle sauce on top of salmon. Serve with rice and fresh veggies.
Smoothies: orange creamsicles
Remove the skin of an orange, segment the orange into a blender making sure to squeeze out all the juice, add ½ yogurt, 1 frozen banana, 1 cup frozen pineapple and ¼ coconut water. Blend until smooth, add more coconut water to thin it out.
Dinner: parmesan crusted chicken with pasta and marinara sauce
parmesan crusted chicken:
3 boneless, skinless chicken breasts
¾ all purpose flour
2 eggs
½ cup milk
¾ cup bread crumbs
¾ cup grated parmesan cheese
Oil for frying
2 teaspoons each salt, black pepper, garlic powder and onion powder
Directions:
Cut each chicken breast lengthwise. Pound thinly. Into 3 separate containers: add flour, 1 teaspoon each salt, pepper, garlic powder and onion powder. Into the second container whisk together the eggs and milk. Into the third container add the breadcrumbs, grated parmesan and the remaining salt, pepper, garlic powder and onion powder.
Dip each piece of chicken into the flour, then eggs/milk mixture and breadcumbs. Press down gently then shake off the excess the flour. Add enough oil to cover about an inch of a skillet, once oil is hot, fry chicken for about 4 minutes on each side depending on the thickness. Remove and place on rack.
Marinara sauce:
Ingredients:
¼ cup olive oil
1 onion, diced
6 garlic cloves, minced
28 oz peeled tomatoes (or crushed tomatoes)
1 cup water
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Italian seasoning
Fresh basil
Directions:
Heat oil in a skillet and add the diced onion, cook on low heat for about 7 minutes. Add the minced garlic and cook for another minute. Place peeled tomatoes into a large bowl and crush with your hands, skip if using crushed tomatoes. Add the tomatoes into the skillet along with the seasoning. Tear basil with your fingers and add to sauce, let simmer for at least 30 minutes, season to taste.
Cook pasta al dente per directions, add to sauce and toss together. Grate parmesan cheese on top.
Asparagus:
Snap the ends of the asparagus stalks, drizzle some olive oil, season with salt, pepper and garlic powder. Toss and bake at 375F for 7-10 minutes.