Ingredients 12 oz Potatoes 9 oz Carrots 1/4 Cup Panko Breadcrumbs 1 Tbsp Beef Stock Concentrate 10 oz Ground Beef 1/2 cup Cheddar Cheese 2 Tbsp Katchup 2 Tbsp Mayonnaise Instructions Prep
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into 1/2-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into 1/4-inch-thick pieces. Halve, peel, and thinly slice shallot. Roast Potatos Toss potatoes on one side of a baking sheet with a drizzle of olive oil, salt, and pepper (for 4 servings, spread out across entire sheet).
Great to add random vegetables too
Ingredients 1 shallot (or 1/2 medium onion or a few cloves of garlic) 1 tbsp (~15 ml) extra virgin olive oil 1-2 cups (~100 g) baby spinach (or any other leafy green) Sea salt or kosher salt Freshly ground pepper 3 large eggs Prep
Peel and cut the shallots into thin slices. Can be done up to 5 days in advance if kept in the fridge in a sealed plastic bag or airtight container.
A ligth snack, or great options for some relaxation.
Ingredients 2 oz cheese (normal 3oz cheese) Types of Cheese Shredded Cheddar Shredded Provolone Shredded Mexien Mix Chips - enough to fill a place Sides Salsa Sour cream Instructions Spread chips out. Sprinkle cheese evenly Microwave for 20 seconds Enjoy Source Somthing Sarah and I came up with when we first started dating - thus the long date in the past.
A wonderfully simple recipe, great for introducing the kids to cooking (with adult supervision of course!)
Ingredients 3 slices White or Sourdough bread Peanut Butter Jelly Instructions Toast one of the slices of bread Spread jelly on each of the two remaining bread slices Spread peanut butter on both sides of the toasted slice of bread Assemble the sandwich, placing the toasted slice in the middle. Source/Story Unknown, eaten by Sarah and Steve during our lunches at GFS.