WHAT MY KIDS EAT IN A DAY - Day 25

Day 25 Recipes

Breakfast: Breakfast Casserole

Ingredients:
-1 lb. ground chicken (you can use any ground meat. Italian sausage preferably, I didn’t have any)
-Seasoning (omit if using Italian sausage): ¼ teaspoon each ground fennel, dried parsley, dried oregano, smoked paprika, garlic powder, onion powder, pepper and sugar. 1 teaspoon salt.
-1 small bell pepper diced
-1 small onion, diced
-4 cloves garlic, minced
-6 eggs
-1/2 cup milk
-1 lb. frozen diced hashbrowns, thawed (I used Ore-Ida)
-1 cup shredded cheese plus more for topping
-Olive oil
-Butter for greasing the casserole dish

Directions
Preheat oven to 400F

Heat some olive oil into a skillet, add your ground meat or Italian sausage. Cook for about 4 minutes, breaking it up as you go. If you are using ground meat, add your seasonings. After about a minute, add the bell peppers, onion and garlic. Cook for about 5 minutes. Set aside.

In a bowl whisk the eggs and milk. Season with a pinch of salt, pepper and creole seasing, optional.

In a large bowl, add the thawed hashbrowns, meat, egg-milk mixture and 1 cup shredded cheese. Mix evenly. Add this into a casserole dish that has been greased with butter, top with more shredded cheese. Cover with aluminum foil and cook for about 30 minutes. Take it out of the oven, remove the foil and cook for another 15 minutes. Garnish with green onion or parsley.

Smoothies: In a blender, add 1 cup of milk, ½ cup frozen cauliflower, 1 cup frozen strawberries, ¼ cup yogurt, honey and hemp seeds, optional. Blend until smooth.

Lunch: Chicken Noodle Soup
Ingredients:
1 frozen hen, thawed
Chicken stock or water (enough to cover the hen inside the pot)
½ onion
6 cloves garlic
A piece of ginger
2 bay leaves

Add the ingredients into a pot, let it come to a boil. Lower the heat and cook for 30 minutes covered. Remove the hen into a plate and the broth into a large container. Discard the veggies. Once the hen is cool enough to handle, cut into small pieces or shred. Discard the skin and bones.

Soup:
4 carrots, sliced (about 2 cups)
4 celeries, diced (about 2 cups)
½ onion, diced
3 cups egg noodles
1 teaspoon chicken base or 1 bouillon
1 teaspoon fresh thyme
About 6 cups of broth
Diced/shredded chicken
1 teaspoon ground turmeric (optional)
½ cup frozen peas
½ cup frozen corn
Fresh parsley

Directions
In a pot, heat some olive oil and add the carrots, celeries and onion. Season with a pinch of salt and pepper and cook for about 5 minutes. Add the thyme, broth, bouillon, turmeric and egg noodles. Cook until the egg noodles are done (about 7-10 minutes, depending on the brand). Add the chicken, peas and corn. Cook for another 5 minutes. Add the parsley and serve.

Dinner: Honey Sesame Salmon

Ingredients
4 salmon fillets

Sauce:
¼ cup honey
¼ cup sweet chili sauce
2 tablespoon vinegar
2 teaspoons sesame oil

Combine the sauce and set aside.

Heat some oil into a grill pan. Season the salmon fillets with salt, pepper and garlic powder. Cook the salmon for 4 minutes on each side. Spoon the sauce over the salmon. Turn the heat off and continue to spoon over the sauce.

Asparagus: Preheat the oven at 425F. Drizzle some olive oil and sprinkle some Everything But the Bagel Seasonings (I used Trader Joe’s brand)/ Cook in the oven for about 10-12 minutes.

Serve with rice and garnish with green onion or parsley.

Dessert: I saw a similar recipe a while ago on Pinterest, I can’t remember the exact site. I am also going to tweak this recipe by using unflavored gelatin as I am not a fan of using food coloring.

Ingredients
1 package Berry Blue Jello mix (any flavor will do)
1 cup hot water
½ cup vanilla yogurt
½ heavy cream
Whipped cream for topping, optional

Directions
Combine the Jello mix with the hot water. Whisk until dissolved completely. Leave to cool on the counter for about 30 minutes. We don’t want the Jello to solidify, we just need it to come to room temp. Also take out the yogurt and heavy cream so they can come to room temp also. Now mix in the yogurt and heavy cream with the jello until evenly combined. Divide the jello mix into 1 cup serving and refrigerate until firm (about 2-3 hours). Top with whipped cream before serving, optional.

Видео WHAT MY KIDS EAT IN A DAY - Day 25 канала Winny Hayes