Breakfast
Peanut Butter and Jelly Overnight Oats
Ingredients:
½ cup oats
1 to 2 teaspoons ground cinnamon
1 to 2 tablespoons jelly/jam/preserves
1 to 2 tablespoons peanut butter (smooth or creamy)
1 cup milk
Directions:
1. Combine oats and cinnamon in a bowl and stir them well.
2. Add the jelly and peanut butter to the mix.
3. Add the milk to the mix.
4. Stir and fold until all ingredients are mixed well and you get a creamy texture.
5. Cover with a plastic or syringe wrap and leave overnight for at least 6 hours.
6. Remove plastic or syringe wrap and enjoy :).
Serves 1 person
Chocolate Peanut Butter Oatmeal
Ingredients:
½ cup oats
1 to 2 teaspoons ground cinnamon
¼ teaspoon salt to taste
1 to 2 tablespoons dark chocolate cocoa powder (i.e. Nestle or Hershey’s)
1 to 2 tablespoons peanut butter (smooth or creamy)
1 to 2 tablespoons dark chocolate cocoa powder (i.e. Nestle or Hershey’s)
1 to 2 Agave syrup (it is similar to honey, you can find it in either the baking section or the honey and syrup section at your local grocery store—you can also substitute in honey if you cannot find or do not like Agave)
1 cup milk
Directions:
1. Place the pot or pan an oven.
2. Place the oats and milk in the pot or pan.
3. Turn on the oven and start heating the oats and milk.
4. Add the cinnamon and the salt and stir well.
5. Add the dark chocolate cocoa powder.
6. Add the peanut butter.
7. Add the agave syrup—or the honey.
Stir all of the ingredients together in the pot or pan, on the stove, until you get a smooth creamy consistency.
8. Turn off the stove and let the oatmeal sit and cool for a minute, or 2.
9. Place into a serving bowl and enjoy :).
Serves 1 person
Lunch
Brocoli Corn Couscous
1. Place the water water in a saucepan and bring to a boil.
2. Once the water is at a boil, turn it down to low-medium heat and add the bouillon powder, or the bouillon cubes, and stir with the water.
3. In the meantime, in a bowl mix in your spices (salt, ground black pepper, dried onions, garlic powder, cinnamon, and paprika).
4. In the same boil, mix the corn and then the broccoli.
5. Add the couscous to the sauce pan and bring to medium heat for 2 minutes.
6. Add the spices, corn, broccoli mixture to the sauce pan.
7. Turn the oven back to low heat and keep stirring until the couscous is tender.
8. Add more water if the couscous starts drying up and more salt if you need.
9. Turn off the heat.
10. Serve the Broccoli Corn Couscous with whatever side, meat, etc. you like, or enjoy it by its scrumptious self and enjoy. :)
Serves 4 people
Ingredients:
1 cup dry couscous
4 cups water
8 tsp bouillon powder (or 8 bouillon cubes)
½ tsp salt
½ tsp ground black pepper
½ tsp dried onions (or onion powder)
½ tsp garlic powder
½ tsp cinnamon
½ tsp paprika
1 cup corn
4 cups brocoli
Directions:
1. Place the water water in a saucepan and bring to a boil.
2. Once the water is at a boil, turn it down to low-medium heat and add the bouillon powder, or the bouillon cubes, and stir with the water.
3. In the meantime, in a bowl mix in your spices (salt, ground black pepper, dried onions, garlic powder, cinnamon, and paprika).
4. In the same boil, mix the corn and then the broccoli.
5. Add the couscous to the sauce pan and bring to medium heat for 2 minutes.
6. Add the spices, corn, broccoli mixture to the sauce pan.
7. Turn the oven back to low heat and keep stirring until the couscous is tender.
8. Add more water if the couscous starts drying up and more salt if you need.
9. Turn off the heat.
10. Serve the Broccoli Corn Couscous with whatever side, meat, etc. you like, or enjoy it by its scrumptious self and enjoy. :)
Serves 4 people
Dinner
Shrimp Teriyaki Rice Noodles
Ingredients:
1 package of rice noodles (i.e. Maifun Rice Sticks or Pad Thai Rice Noodles)
1 bag of frozen large shrimp
2 large bell peppers finely sliced
1 small hot pepper (optional) finely sliced
1 large carrot finely sliced
1 small onion finely chopped
6 cloves garlic finely minced
6 scallions or green onions finely diced
2 tablespoons vegetable oil
1 tablespoon teriyaki sauce
1 tablespoon soy sauce
2 teaspoons sesame seed oil or sesame oil
1 teaspoon cumin
1 teaspoon salt to taste
1 teaspoon black pepper to taste
Directions:
1. Take rice noodles out of bag and place them in hot water for 10-15 minutes until softened (Do not cook the rice noodles).
2. In a large pan heat up the vegetable oil.
3. Add the garlic, onion, green onion, bell pepper, hot pepper, and carrot.
4. Open the bag of frozen shrimp and add to mixture.
5. Add the sesame seed oil or sesame oil.
6. Add the teriyaki sauce.
7. Add the soy sauce.
8. Stir everything until shrimp is softened.
9. Add the cumin, salt, and black pepper.
10. Mix until everything is combined.
11. Turn the heat to low and add in the rice noodles.
12. Mix everything and fold everything so that the rice noodles are covered with every ingredient.
13. Once the rice noodles are covered with everything and they seem like a light brown color, turn of the heat.
14. Serve on a platter or in a huge bowl or whatever you like.
15. Serve to everyone, preferably with chopsticks, and enjoy :).
Serves 4 - 6 people
Dessert
Hajer's Original Cheesecake
Ingredients:
3 1/2 tablespoons of flour
2 (8 oz) packages of cream cheese, softened
2 eggs
1 pie crust
1/2 cup white granulated sugar
1/2 cup sour cream
1/2 teaspoon vanilla extract
Directions:
1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius)
2. In a large bowl, combine flour, cream cheese, eggs, sugar, sour cream, and vanilla extract, slowly.
3. Beat the mixture until you get a light and fluffy texture.
3. Pour the batter into the pie crust.
4. Put the pie crust in the in the preheated oven and bake for 25 minutes.
5. Take the cheesecake out of the oven and allow to cool completely.
6. Put the cheesecake in the refrigerator for at least 30 minutes (optimum: 2 hours).
7. Take it out of the refrigerator, let it set for 2-5 minutes, and enjoy :).
Serves 4 - 6 people
