Prep2eat

July 20, 2014

The Welcome To Prep2eat (repost for new viewers)

Filed under: Prep2eat — prep2eat @ 10:47 am

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Here is the link to my Welcome Page for repost.
Inviting new viewers to get to know Prep2eat.

http://wp.me/P1HmV8-2

The Souper @ Prep2eat

April 17, 2014

Ground Turkey Vegetable Stew

Filed under: Prep2eat — Tags: , , , , — prep2eat @ 5:13 pm

Ground Turkey Vegetable Stew

Manchego Cheese tops Stew

Manchego Cheese

Filed under: Prep2eat — Tags: , , , — prep2eat @ 5:04 pm

Manchego Cheese

Aged One Year – Manchego Cheese

April 2, 2014

Bruschetta

Filed under: Prep2eat — Tags: , — prep2eat @ 12:33 pm

Bruschetta

Nature Sweet Glorys

https://www.brickfish.com/Pages/PhotosAlbums/PhotoView.aspx?picid=1375995_80495264&pid=5246639&scid=659&

VOTE for my photo/Recipe at this link

March 25, 2014

Chicken Salad

Filed under: Prep2eat — Tags: , , , , , — prep2eat @ 2:37 pm

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Photo of Chicken Salad by The Souper at Prep2eat

Lunch today is Chicken Salad on a toasted English Muffin, whole wheat, of course. What makes this chicken salad a little more special? Cut vegetables, spicy mayo and pumpkin seeds are mixed all together. I also added some diced avocado to enhance a creamy texture to this chicken salad.

The preparation of this hearty meal started with using a left over baked chicken breast, a split, bone-in with skin on chicken breast from dinner the evening before. I was able to increase the amount of this chicken salad by cutting vegetables, dicing avocado and adding pumpkin seeds. Rounding out lunch with a toasted English Muffin to support this loaded chicken salad and/or making lettuce boats to eliminate the carb, made this lunch extra special and very filling.

i enjoy creating meals using left over food from the refrigerator to keep the cost of meal prep more reasonable and challenge myself to prepare flavorful, healthy options.

What you will need:

Two cutting boards, one for cutting cooked chicken and one for cutting vegetables on.

Two kitchen knives

One large bowl

One large spoon

Two small spoons

Measuring cups

Measuring spoons

Toaster

Serving plates

 

Chicken Salad Ingredients:

One cooked, split bone-in chicken breast, deboned, skin off, cut in small pieces.

One-half red pepper, washed, cut into small pieces.

One celery stalk, washed and peeled, cut into small pieces.

1/2 avocado, diced.

1/4 cup Miracle Whip.

1/8 cup Koops mustard with horseradish.

One small stalk of fresh tarragon, cut off stem into small pieces.

1/2 teaspoon Kosher salt.

1/4 teaspoon crushed black pepper.

1/4 cup unsalted raw pumpkin seeds.

Mix all the ingredients in a large mixing bowl.

Serve portions on toasted English Muffin halves or in lettuce leaves, washed and dried.

 

 

March 17, 2014

Vegetable Soup With Cheese & Kale

Filed under: Prep2eat, Soup — Tags: , , , , , — prep2eat @ 12:36 pm

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Photo by “The Souper” at Prep2eat

This Vegetable Soup Recipe differs from others I have prepared. I was inspired by a basic recipe posted online by Williams-Sonoma. I decided to throw the rind of Parmigiano-Reggiano into the cooking soup. The recipe did call for a topping of grated Parmigiano-Reggiano so I was grating the end of my cheese.

Another personal change to the posted recipe by Williams-Sonoma was to add diced red new potatoes (a few) rather than the suggested Cheese Tortellini. I had the potatoes and no Tortellini in the house. The potato exchange proved to compliment the cheese.

Here is the original recipe from Williams-Sonoma

http://blog.williams-sonoma.com/tortellini-and-vegetable-soup/

Enjoy healthy soups!

March 10, 2014

Lemon Microwave Oven Cleaner

Filed under: Cleaners, Prep2eat — Tags: , , , — prep2eat @ 2:20 pm

Lemon Microwave Oven Cleaner

Clean your microwave oven the natural way.
1 lemon cut in halves. (I removed seeds)
1 small bowl, microwaveable.
Paper towels
Put water into the bowl. Squeeze lemon juice from both lemon halves into the water. Then put lemon halves into the water.
Put lemon-water bowl into microwave and use high power for 3 minutes. Let the bowl stay in microwave for 5 minutes with door closed.
Take the bowl carefully out of microwave after the five minutes and wipe the roof, sides & bottom with clean paper towels.
For stubborn stains or crusty areas, use some of the lemon-water and scrub with clean paper towel.
So easy, so fresh, so natural.

February 19, 2014

Zucchini Muffins

Filed under: Prep2eat — Tags: , — prep2eat @ 7:18 am

Zucchini Muffins

Muffins

February 17, 2014

Turkey Meatballs in Cheesy Tomato Sauce

Filed under: Food, Food blog, Prep2eat, Turkey — Tags: , , , — prep2eat @ 6:47 pm

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Photo by The Souper at Prep2eat

What makes this recipe different from my usual turkey meatballs? The ground turkey is mixed with an egg, Parmigiano Reggiano cheese and Panko Crumbs. I am beginning to prepare food with hard cheeses as I have heard a person with lactose intolerance can digest the cheese. Hard cheeses are aged and supposedly have less lactose.

Once the turkey meatballs are formed, they are cooked in the prepared tomato sauce, same pot.

I will post a few more of my photos from this recipe process. I altered and added ingredients at times during prepping. This meal can be as easy as using prepared sauce from a jar or make your own favorite marinara sauce. I made my own sauce which had some vegetables added during the cooking process. (onions, carrots, red peppers)

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Here is the original recipe I was using as a guide.

 

 http://www.thethaikitchen.org/recipes/turkey-meatballs-in-tomato-cheese-sauce.html

February 11, 2014

Crispy Mustard-Horseradish Baked Chicken

Filed under: Chicken, Food, Food blog, Meals, Prep2eat — prep2eat @ 3:05 pm

It is refreshing to enjoy a new chicken dish. Many of my recipes are inspired by Ina Garten, aka The Barefoot Contessa on the Foodnetwork shows. This post is a similar version of Ina’s Crispy Mustard-Roasted Chicken. I chose boneless, skinless chicken breasts. Ina used cut chicken parts on the bone with the skin on.

I chose a mustard-horseradish rather than Ina’s choice of Dijon mustard. The remainder of the recipe is basically the same. One difference in the breading process is Ina dipped the chicken in a mixture of white wine and the mustard, therefore, eliminating the popular egg mixture for dipping.

The crispness of the breaded, baked chicken provided a very flavorful tang from the mustard-horseradish, lemon zest, Panko crumbs and garlic. A very nice surprise and definitely not a boring chicken dish.

i can’t wait to serve this chicken dish to unsuspecting guests :)

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Above is my photo of Crispy Mustard-Horseradish Baked Chicken (The Souper at Prep2eat)

Here is the link to Ina Garten’s chicken recipe which I followed except for the exchanges mentioned above:  http://www.foodnetwork.com/recipes/crispy-mustard-roasted-chicken.html

 

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