QUARANTINE PASTA
Weird name but amazing dish! This meal was a wonderful result of quarantine from covid-19, and quickly became one of my favorite dinners. This recipe is very adaptable and is the best everything-but-the-kitchen-sink meal you'll ever have. It's high in protein, loaded with veggies, and tastes so good.
Ingredients:
3 pieces of cooked breaded chicken
4 cups of spinach
1/2 cup of cherry tomatoes (chopped in half)
1 can of beans (any kind! I prefer kidney)
1 tsp garlic powder
2-3 tbsp parmesan cheese
1 tsp dried parsley (or fresh)
Salt and pepper to taste
To make:
1. Sauté tomatoes in a little bit of olive oil face down for a minute or two in a large and deep pan.
2. Add in your can of beans, salt, pepper, and parsley, then sauté for two minutes until slightly browned.
3. Add in spinach and sauté until cooked halfway.
4. Add in garlic powder and finish cooking spinach (about five min).
5. Throw in your chicken (diced or sliced) and stir for a minute so that the chicken is hot.
6. Add in your parmesan cheese and stir until combined and slightly melted. Serve over a bed of pasta and enjoy!
SHRIMP SPRING ROLLS
The. Best. Dinner. Ever. So refreshing and so healthy, these delicious and filling spring rolls will have you starstruck! Easy to make and adaptable for every dietary need, spring rolls are the best dinner out there. Paired with my yummy peanut dipping sauce, makes the perfect meal!
Ingredients:
Rice paper
Rice noodles
Shrimp (small, peeled and deveined)
Mango
Romaine Lettuce
Cucumber
Carrots
To make:
1. Cook your rice noodles according to the package. While cooking your rice noodles, cut your ingredients as thin as possible. If possible, cut your shrimp in half by the vein.
2. Fill a bowl or a deep plate with warm water. Dip your rice paper in the water for about ten seconds so that the paper is soaked but still near the same texture, and lay it flat on a cutting board.
3. Place a handful of rice noodles in the center of your rice paper. Add in your fillings in the middle of the rice paper. Make sure they are relatively thin or else it will he bard to roll them. Add the shrimp last in a line next to your fillings so they roll on top.
4. Start by tucking in the two sides then rolling from back to front with your ride paper. You should end up with all ends tucked in, similar to that of a burrito. These rolls are good for 2-3 hours before eating.
