Ingredients

• Roasted Califlower

  • Olive Oil

  • Salt

  • Pepper

  • 1 teaspoon of Taco Seasoning (I get the one from Trader Joe’s it nice and spicey)

    • Roast at 425 for 10-15 minutes (the oven I use roast fast)

• Ice Berg Lettuce or Shredded Cabbage

• Pico de Gallo

• Greek Yogurt

• Avocado Mash

• Corn Tortillas

• Queso Fresco or Monterray Jack Cheese

• Cilantro (for garnish)

SALAD

Ingredients

• Sweet Mini Peppers

• Slice Roast Turkey Breast

• Shredded Carrots

• Red Onion

• Canned Whole Kernel Corn

• Homeade Crutons (I use whatever leftover bread I made

• Organic Romaine and Chicory Blend

Dressing

• Olive Oil

• Salt

• Pepper

• 100% Organic Sicilian Lemon Juice

MEDITERRANEAN BOWL

Ingredients

• Fully Cooked Falafel (frozen)

• Veggies (I roast these with olive oil, salt, and pepper)

  • Califlower Florets

  • Organic Tri-Colored Bell-Peppers

  • Red Onion

  • Cut Butternut Squash

  • Organic Brussel Sprouts

  • Broccoli

• Greek Nonfat Yogurt Plain

• Dill

• Mint

• Cucumber

• Roasted Pinenut Hummus (Costco since the hummus at Trader Joe’s has guar gum 🙄)

• Brown Jasmine Rice

• Romain Salad

• Crumbled Feta

I made a tzatziki with the greek yogurt, dill, mint, and salt pepper i n my mini food processor.

For the veggies I just roast anyone of them I have on hand. I have been obsessed with roasting veggies since I got my Wonder Oven from Our Place. I love it now I am eating more veggies and not using my microwave to reheat food. I bake the falafel in the oven too, surprisingly it is really good.

SLOW COOKER RAVIOLI SOUP

Ingredients

• 1 package of Chicken Meatballs

• Diced Yellow Onions

• 2 cubes of Crushed Garlic (frozen section)

• 1/2 tablespoon of Italain Seasoning (got at Whole Foods since Trader Joe’s doesn’t have Italian Seasoning)

• 1 tablespoon of Pesto Genovese ]

• 3 cups of Organic Low Sodium Chicken Broth

• Organic Chopped Spinach (Frozen)

• 1 Package of Ricotta & Lemon Zest Ravioli

• Basil leaves (optional for serving)

• 1/2 cashew milk (I get it at Whole Foods)

• 1/2 of cornstarch

I use cashew milk instead of heavy cream since I do not use heavy cream since it would go to waste since I do not use heavy cream and with cashew milk I can use it for smoothies and oatmeal.

Directions

1. add everything but the ravioli, spinach, cashew milk and cornstarch to the slow cooker and cook it on low for 3 hours

2. add the remaining ingredients and cook on high for 30 min

QUESADILlA

Ingredients

• 2 tablespoons of refried pinto beans (I make beans in my Instant Pot and mash them without any oil)

• 1/2 cup of Monterey Jack Cheese (I have a shredder and shred my own too many ingredients in the pre-shredded cheese)

• 1/3 cup of Mélange à Trois (frozen)

• Sliced Yellow Onion (go crazy with the amount)

• Avocado Oil Spray

• Vista Hermosa Flour Tortillas (at Whole Foods since these are the only tortillas that are organic)

Directions

spread the beans on one tortilla and spray oil on the bottom of another tortilla and flip it and add the cheese, peppers, and onions. Put the tortilla with the beans on the top and then spray the oil on the top. Airfry it at 350 degrees for 6 min and then flip and airfry for another 6. Let cool for 5 min.

OMLET

Ingredients

• 2 tablespoons of freshly chopped cilantro

• 1/3 cup of Mélange à Trois (frozen)

• 1/3 cup of diced yellow onions or green onions

• 2 eggs

• 1/4 of cheese (I use Monterey Jack)

• 1 teaspoon of Onion Salt Seasoning

• Pepper

Directions

Whisk everything together and pour into a round baking pan (since I use frozen peppers it takes longer)

• I have the Wonder Oven and it airfrys and I got the round cake pan (if you have a regular Airfryer pour everything in the liner)

Airfry at 350 degrees for 15-20 minutes (since I use frozen peppers it takes longer)

Ingredients:

Olive Oil

1 pack of trader joes Mirepoix chopped vegetable mix

1 teaspoon of salt (more to taste)

1/4 teaspoon of pepper

2 teaspoons of cumin

1 teaspoon of ground corriander seed

1/2 of fresh chopped cilantro

2 cloves of garlic

1/2 a 28 ounce can of tomato puree (cento is the best)

3 yellow corn torillas cut into strips

4 1/4 cups of chicken broth

1 or 2 large boneless skinless chicken breast

Toppings:

green onions

monterray jack cheese

Directions:

1. Sauté the veggies and the spices for 6-8 minutes with olive oil, adding in the garlic during the last minute of cooking

2. layer the chicken breat on top of the veggies and add the tomato puree and tortilla strips

3. add the chicken broth to the pot and put the instant pot on soup mode

4. add toppings

1 pound of ground turkey or chicken

1 whole yellow onion diced

1 jalapeño pepper (with seeds or not)

1 tablespoon of chili powder

3/4 teaspoon of ground cumin

1 teaspoons of cumin

1 teaspoon of salt

1/4 of dried oregano

1/4 teaspoon of pepper

2 cloves of garlic

1 can of diced green chilies

1 can of diced tomatoes

1/3 cup of chopped cilantro

1 tablespoon of lemon or lime juice

1 cup of chicken

1 small can of tomato sauce

1 cup of frozen corn

1 can of pinto beans

1 can of black beans

Toppings:

Cabbage

Green onions

Mexican cheese blend

Directions:

1. Sauté the onion, jalapeño, and the ground chicken with all the spices for 10-15 minutes until the ground chicken is brown (add garlic in at the last minute).

2. Add cilantro, lime or lemon juice, tomato sauce, diced green chiles, diced tomatoes, beans, corn, and chicken stock

3. Put the instant pot on slow cooker mode and slow cook on medium for 6 1/2 hours

Olive oil

1 package of mirepoix mix from trader joes (or ⅓ cup each of chopped celery, carrots, and onions)

*I like extra onions so 1/2 cup of onions if you want more flavor

2 cloves of garlic (or 1 tsp of garlic powder)

1/2 teaspoon of dried sage

1 teaspoon of dried thyme

1/4 teaspoon of cumin

1 teaspoon of salt

4-5 cups of low sodium chicken or veggie broth/stock

1/2 tablespoon of low sodium soy sauce

1 bay leaf

1 cup of dried split peas

1/4 cup of uncooked of pearl barley

2 bunches of green onions (I like a lot of green onions)

1 tablespoon of lemon juice

Directions:

1. Set the instant pot on sauté mode and rinse the barley and split peas.

2. Sauté the mirepoix mix and spices in olive oil for 10 minutes to soften the veggies (add the garlic in at the last minute if using fresh).

3. Add the split peas, barley, bay leaf, soy sauce, and broth or stock to the pot and set the instant pot on soup mode.

4. Let naturally release pressure for 10 minutes. Remove the bay leaf and add the lemon juice and green onions.

Olive Oil

1 pack of mirepoix from Trader Joe’s (or 1/2 cup each of diced carrots, onions, and celery)

2 cloves of garlic

1 tablespoon of Italian Seasoning

1 Teaspoon of Paprika

1 teaspoon of Salt

Pepper

I 15 0z can of cannelli or great northern white beans

1 can of diced tomoatoes

1 zucchini

1/2 of macaroni shells or elbows (I use shells they look prettier)

4-6 cups of Chicken or Veggie Stock

1/2 a bag of spinach

Parmesan cheese

Directions

1. Put the Instant Pot on saute mode and saute the veggies and spices in olive oil for 7-8 min adding the garlic in at the last minute.

2. add the macaroni and diced zucchini., drain the can of white beans and add along with the diced tomoato.

3. Add the broth and the instant pot on soup mode and cook.

4. Add spinach once done cooking and serve with Parmesan cheese

Breakfast Staples

1. Trader Joe’s frozen wild blue berries and mango chunks

   I don’t have time or Tupperware to be able to buy fresh blueberries so I make my oatmeal (Quaker Oats Family Size) with almond milk or oat milk in the instant pot and sprinkle these these in with honey and chia seeds.

2. Dave’s Killer Bread “Good Seed” and Kirklands Natural Peanut Butter

   I love baking bread but I haven’t had the time (my starter is suffering) so I use Dave’s Killer Bread and peanut butter when I can’t afford all the ingredient for my oatmeal.

Lunch/Dinner Staples

1. Barilla Pesto Creamy Genovese

   I am addicted to the pesto sauce, it is high in sodium but it’s sooo good. I take it for a simple lunch for my internship or studying in the library. I make a pasta with rigatoni and shredded Parmesan cheese from Trader Joe’s (sometimes I buy the Kraft shredded Parmesan surprisingly it has good ingredients). I also get some vegetarian mozzarella, tomatoes and ciabatta rolls from Trader Joe’s and make a sandwich.

2. WATCHAFREE Thai peanut sauce with bird eye mixed veggies

   I make a batch of brown rice and steam the frozen veggies in a microwave and mix it together with the sauce. I add tofu to it too. My new favorite meal. The sauce is pricy but at ShopRite it’s only 8 dollars a bottle.

3. Trader Joe’s Mirepoix mix and chopped onions

   I always have these on standby so I can make quick soups like lentil, chicken and brown rice, and white bean potato soup. As a law student and an intern taking classes who has the time to chop carrots, celery and onions. Also it does reduce food waste instead of buying a bunch of carrots and celery that are going to go bad.

4. Darot Gardens frozen garlic cubes (ShopRite)

   I used this for soups and sautéing veggies in my instant pot it melts in the veggies and smells sooo good. I use two cubes so it’s for about eight batches of soups.

5. Perdue Diced Boneless Chicken Breast

   I get it at Target since it’s cheaper there. I throw it in my instant pot using my slow cooker function and throw some Trader Joe’s salsa verde over it and make kind of like a lazy pollo verde. I serve it over brown rice made with chicken stock, lime juice, and dried cilantro seasoning. Sometimes I buy this Yellow Tiki Missala I get at Aldi and add Birds Eye mixed veggies to the chicken too and serve it over brown rice. Sooooo delicious 🤤

6. Wholly Guacamole mini, Trader Joe’s pico de gallo, Tillamook shredded four Mexican cheese blend

   I use this with the lazy pollo verde I also buy shredded cabbage since cabbage last longer than lettuce.

7. Trader Joe’s Canned Coconut Milk

   I used the canned coconut milk to make a curry. I love it only two ingredients and it is cheap.

   Snack Attack

1. Trader Joes chopped mangoes

   I love mangoes and always keep sliced mangoes or pineapple for a snack

2. Triscuit crackers and Cabbot cracker size cheese snacks

   I love cheese and crackers for a quick snack while studying. I get the cheese from Costco since it’s 9 dollars for 72 crackers slices of cheese.

3. Tangerines

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1. Frozen Fruit 

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1 tablespoon of unsalted butter 

½ of frozen peas and carrots…

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