4 Things We’re Eating This Week

 

As midterms are currently in full swing, we have made life a little easier with these four simple yet full of flavor recipes. We hope you all enjoy them just as much as we do.

Spaghetti Squash and Greens (2 people)

This recipe is basically pasta. The spaghetti squash is a great substitute for pasta cravings. The best part about it, is that it’s easy to make like pasta… it just takes a little longer.  

Ingredients:

1   Spaghetti squash

2   Zucchini (Broccoli and spring beans are great substitutes)

1   Garlic clove

½C Pesto

Olive oil

Salt and pepper

Method:

  1.     Preheat oven to 375°F.
  2.     Cut the spaghetti squash in half (lengthwise) and scrape out the seeds.
  3.     Drizzle olive oil and season with salt and pepper.
  4.     Put the squash on a tray and bake for 35-45 minutes.
  5.     Wash your chosen green vegetable and cut however you like.
  6.     In a pan heat the olive oil and garlic.
  7.     Add the vegetables and cook though out.
  8.     Remove the squash and scrape the flesh from the skin.
  9.     Mix the squash with the pesto and add the garlicy greens.

Stuffed Chicken (2 people)

This Stuffed Chicken recipe is a quick and easy wholesome meal. Perfect for us college students who are busy with work and school assignments but still crave a warm, hearty meal.

Ingredients:

2 Chicken breasts

1 Garlic clove

1C Spinach

1C Pasta sauce (Marinara, Vodka sauce etc.)

4T Mozzarella

Olive oil

Oregano

Red chili flakes

Salt and pepper

Method:

  1. Clean the chicken! My preferred way of cleaning chicken is rinsing under cold water, then leaving it in a bowl with some apple cider vinegar and water for about 10 minutes. During these ten minutes, I prepare the rest of the meal.
  2. Preheat your oven to 375°F.
  3. Remove the chicken, rinse and slice horizontally but not all the way through.
  4. Season with oregano, salt, and pepper to your taste inside and outside of the chicken breasts. Add some red pepper flakes inside the breasts for a kick of spice.
  5. In a sauté pan add some olive oil on a low heat and add the garlic (minced). Once garlic is golden brown add the chicken breasts and cook until outsides have a golden crust. [This is to ensure your chicken is cooked all the way through and really has a fresh rich flavor or seasonings and garlic.]
  6. Place the chicken breasts in a small pan. Pour the oil from the sauté pan on the chicken. Stuff the breasts with spinach, and mozzarella cheese. Top off the inside with a tablespoon of your favorite pasta sauce. [My personal favorite for this dish? Vodka sauce!]
  7. Close the stuffed breasts. Top off with some more pasta sauce and let bake for 20-25 minutes and enjoy!

Salmon and Tomato Rice (2 people with rice leftovers)

This meal is great as you’ll have rice left over for the next day. The salmon is a quick fresh meal that doesn’t take a lot of ingredients to get a strong flavor.

SALMON

Ingredients:

2 Salmon fillets

1 Garlic clove

1T  Butter

1/3C Chicken stock

2T  Cilantro

1 Lemon (½ juiced, ½ sliced)

Paprika

Salt and pepper

Method:

  1. Season the salmon with salt, pepper and paprika.  
  1. Blend the garlic, cilantro, lemon juice and chicken broth.
  2. Place the salmon on a
    baking pan and lay the sliced lemons on top.
  3. Place small chunks of butter on top of the salmon and pour the blended mixture on top.
  4. Place the pan in the oven on broil for 6-12 minutes. The salmon and lemon slices should be a light brown color.
  5. Top your salmon with some fresh cilantro and enjoy.

RICE

Ingredients:

1      Rice

2      Ripe tomatoes

3      Garlic cloves

½  Brown onion

1/2C Frozen Peas

1/4C Feta

  Olive oil

Red chili pepper

Salt and pepper

Method:

  1. Thoroughly rinse the rice
  2. Add about a tablespoon of oil in a pot and add the rice. Add 2 cups of water. Bring the water to a boil and continually stir until the rice is cooked.
  3. In a pan heat the oil. Add the onion, garlic and red chili pepper flakes.
  4. Blend or finely chop the tomatoes and add to the pan once the onion is transparent.
  5. Let the tomatoes simmer for about 5 minutes, then add the rice.
  6. Mix the tomatoes and rice, then leave the rice on a low heat for about 15 minutes.
  7. Add the peas and crumble the feta.
  8. When the peas are defrosted it’s ready to enjoy!

Arroz Con Pollo (2 people with rice leftovers)

Rice and beans are a staple in any Hispanic home. With this quick and easy recipe, it can be in yours too. Another way to enjoy is on top of a warm tortilla or tossed with a salad.

CHICKEN

Ingredients:

2  Chicken breasts

2 Garlic cloves

3  Limes

½   Red pepper

½   Yellow pepper

½   Red onion

1C Cilantro (not packed)

 Olive oil

 Red chili flakes

 Oregano

 Salt and pepper

Method:

  1. Slice the cleaned chicken into bite size pieces. Season with salt, pepper and oregano, then put aside.
  2. Chop the red onion, red pepper, yellow pepper, some cilantro, and garlic.
  3. In a sauté pan, heat the olive oil, add your desired amount of crushed red pepper. This intensifies the flavor.
  4. Once the red pepper aroma starts flowing, add your chopped ingredients (onion, peppers cilantro and garlic). Let this cook for about 4-6 minutes.
  5. Add the chicken and cover the pan for about 5 minutes.
  6. Make sure to continually toss and stir the chicken until it browns on the outsides and is cooked throughout. You can add water if you notice your chicken is looking dry. This will just moisten the chicken.
  7. Squeeze some lime on top right before removing from the stove. Then sprinkle some fresh cilantro on top and enjoy!

RICE

Ingredients:

1C Rice

2C Cooked black beans

1  Red pepper

2   Garlic cloves

½   Red onion

Cilantro

Olive oil

Oregano

Salt and pepper

Method:

  1. Thoroughly rinse the rice.
  2. In a pot heat the olive oil then add the chopped red pepper, minced garlic cloves, chopped onion, and cilantro. Let this cook on low heat for 5-7 minutes. [This process called “Sofriando” and releases the flavors that serve as a base for this recipe.]
  3. Add the beans and then add salt, pepper and oregano to your taste.
  4. Let the beans simmer on low heat for about 10 minutes in order to absorb all seasoning flavors.
  5. Add 2 cups of water then add the rice. Allow the rice to cook and absorb all of the flavors. Cover the pot with a lid and continue to check and stir the mixture until the rice is fully cooked through.
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