This week Jenna's brother was home for his school break and his friend was also coming over and they are both huge fans of breakfast. So we decided to make them breakfast for dinner!
We made lots of bacon, eggs, and pancakes with a homemade mango syrup. We started off by both cutting a mango and putting them into a bowl with some sugar and placing in the fridge. You can do that with any fruit of your choice, but we had just bought some mango's so it worked out good. Heidi did not want to do the bacon because of the splatter so she started on the pancake mix while Jenna began cooking the bacon. To make the pancake mix Heidi simply followed the direction on the Bisquick box so it didn't take her long. She began cooking the pancakes on a separate small stove top. For a little while it was just a waiting game until we both got close enough to finishing to where we could start cooking the eggs. While the bacon was cooking, Jenna cracked some eggs then added some garlic powder and basil and whisked it together. When she needed to flip the bacon she handed it off to Heidi and she finished the whisking. Once we only had the eggs left Jenna took out the mango's and put them in a small pot in order to get them a little warmer and just put it on the stove for 5 minutes. Then breakfast was served. We got a score of 5/5 overall. Everyone loved it and the mango syrup added a lot of flavor to the pancakes. Jenna did the bacon to everyone's liking and the eggs were very flavorful. This meal took about 50 minutes to make, but most of it wasn't really going back and forth between different things only waiting for things to cook and then cooking the next set of the same thing.
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This week we did lemon chicken and served it with a salad and garlic bread. To start, Jenna trimmed the fat off the chicken breasts and cut them into cubes while Heidi started cutting the salad. After the chicken was cut, Jenna put the garlic and butter in the pan that was going to be used to cook the chicken in, as stated in the directions.
Even though this meal was supposed to be served over pasta, Heidi did not want to have pasta again so she decided to make some garlic bread instead. When the chicken was close to being done, we preheat the oven and prepared some bread with melted butter and garlic powder. We chose to broil the bread so the the top could have a nice crispness to it. Overall the meal got a score of 3.5/5 because the chicken sauce was just too watery. The chicken also was a bit dry because it was not served over pasta like it was supposed to have been. The salad and garlic bread were really good though. This meal took about 45 minutes and most of the time was spent cutting the chicken into cubes which took longer because there was only one person cutting and we couldn't really move on until it was ready. This week we made some Greek Burgers with some grilled Zucchini and Orzo pasta. This meal took us about 45 minutes to make and earned an average score of 4 stars for the final product. We didn't really run into many problems this week other than the different parts of the meal finishing at different times.
To start, we split up the jobs that we would do so that w could multi task. Jenna started by mixing the Greek seasoning into the beef in a bowl while Heidi washed and cut the zucchini. We also put a pot of water on the stove to start boiling for the orzo. Heidi finished cutting the zucchini up and began cooking it on a pan, adding some of the Greek seasoning and butter. Jenna finished mixing the seasoning in the beef and split it into 8 equal parts. She took these parts and pat them down into burger sized patties. We added the orzo to the boiling water and then started to cook the burgers. The zucchini finished cooking before the burgers were done so we put the burner all the way down to keep it warm and Heidi moved onto the orzo. After straining it, she mixed in some of the Greek seasoning then added lemon juice and feta cheese. After she finished, there were only a few burgers left so she moved the zucchini into a serving bowl, rinsed off the pan then used it to toast the burger buns. By the time the buns finished the burgers were done as well and dinner was served. For this week our protein was salmon, the starch was rice, and the vegetable was brussels sprout.
First we peppered the raw salmon and worked on the glaze. We mixed up the ingredients needed for the glaze and set it to a boil. Then we placed the salmon in the oven for about 12 minutes. After the 12 minutes we spread out the glaze on the salmon and then placed it back in the oven on broil to finish cooking thoroughly. During the 12 minutes that the salmon was first cooking, we cooked the rice. We used a pressure cooker and put 2 cups of water and 1 cup of rice. We set the pressure cooker on the "rice" mode and it cooked for 12 minutes. Then we started on the brussels sprout and bacon. We cut the ends off and removed loose leaves on the brussels sprout and washed them. First there were bacon bits on a pan to cook until desired crispness. When they got done, we placed them in a separate bowl to the side. Then we put the brussels sprout in the pan with oil and cooked them until they were browned. When they were almost done, we added a garlic based seasoning and the bacon bits. Maple syrup was added to sweet the flavor a little bit. We then mixed well and removed from heat. Overall this meal took us 1 hour and 10 minutes. This was a little bit longer than last week. The glaze was left to boil for too long and it became really hard. Because of this, Jenna's mother rated us a 4 out of 5. We definitely could've removed the glaze after a couple of minutes of boiling to keep from hardening. We also could've started on the brussels sprout to save more time because those took the longest to make. |
AuthorHey guys it's Heidi and Jenna and we're here with weekly blogs about our healthy cooking! Archives
May 2020
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