This weeks meal was quite simple. Taco salad is very simple to make, here's how we did it:
First we started by cooking the beef in a pan. While that was cooking, Heidi cut up lettuce, tomatoes, and corn. When the beef came close to being done, Jenna added the taco flavoring and some water. Heidi put the lettuce, tomatoes, corn, and fritos into separate bowls for serving. Then the beef was put into a bowl. It took us about 45 minutes to assemble this meal because it was quite simple to make. The basic jist of it was cooking meat, cutting vegetables, and putting everything together. We earned a 5/5 for this meal because it was made quick and it had many flavors. The timing was pretty good because Jenna's family didn't have to wait over an hour to eat! :D
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This week we decided to make Jenna's dad's favorite meal.
Before we started on the chicken and salad, we had made homemade bread in a bread maker a couple of hours prior to the meal. Jenna started off by cutting the fat off the chicken while Heidi mixed together some bread crumbs, flour, salt, and pepper. After the fat was cut off, we pounded the chicken and then placed them in the dry mixture to fully coat them. We then put them on a pan with oil to cook. While the chicken was cooking, we got started on the salad. Just the usual of cutting the lettuce, peppers, tomatoes, and shredding the carrots. Mixing them all up and rinsing them. We added red sauce to a pot and put that over heat to warm up. When the chicken got crispy on one side, Heidi flipped them and added more oil to the pan for more crispness. After it was done cooking, we left the chicken in the pan and added red sauce, a couple of pepperonis, and mozzarella cheese. The heat was put on low and the pan was covered. We left the chicken on the pan until the cheese was fully melted but not burned. Then we removed from heat and served the meal. Overall the meal took us about an hour and 30 minutes. The review was a 5/5. Everyone liked the meal and thought that it was very flavorful. It was a filling meal, meaning it didn't take much food to fill you up after eating! Hello friends!
This week, we decided to take the week off since we started a week early. We had a lot of homework to catch up on and we just didn't feel like working on genius hour. During this project, it's been kinda rough with the virus going on. We're running out of ideas to make each week. Our times on cooking the meals aren't consistent. Mainly because each meal is different. Sometimes we'll choose meals that will take longer than others, simply because there's more things to do. Time management for each meal just depends on what meal we decide to cook. We have been making sure each week that there's a protein, starch, and vegetable with our meals. Stay tuned for parmesan chicken next week!! This week's meal was vegetable soup. Heidi had decided she wanted to make this one week so Jenna's mom gave her, her favorite recipe.
To start, we had to cut onion, celery, green onion, and green pepper first. We had to put those vegetables and oil in a pot to salute until the onions were translucent. While that was taking place we continued to cut up all of the other vegetables. We used a neat tool that instantly diced the vegetables to make the process go faster. After the onions were translucent, we added the rest of the diced vegetables in the pot except the spinach and lettuce. We had to let this simmer for about 45 minutes. While that was happening we worked on some other homework. When the soup was done simmering, we added the lettuce and spinach. Then we had to wait about 15 minutes for that to simmer. We then started on the croissants when the soup had about 5 minutes left to simmer. For the croissants, we opened the can, rolled them, and put them on a microwave safe pan. We put the microwave on a "bread/croissant" setting and we waited for those to finish. Then we served the meal. Overall we got a 4.5/5. The meal was good but the taste was very bland. It just tasted like mushy bland vegetables (that's kinda what it was). We spent about 1 hour and 20 minutes on the soup. This was longer than what we expected because we didn't realize how many vegetables we had to cut up and what the order was for cooking until we actually started the meal. This week we did steak with asparagus and potatoes. We decided to season the steak and roast both the asparagus and the potatoes. We both used the grill to cook the steak, but we're a lot more off task this week then we have been in the past.
To start, we helped each other season the steak with the seasoning (stated on the community page) before heading to the grill. We turned on the grill to the right temperature and began cooking the steaks. While the grill was heating up, we cut the potatoes and placed them in a bag with some vegetable oil, paprika, basil, parsley, garlic powder, and oregano. We also prepared the asparagus by cutting off the ends and placing them in a line on a pan. When we flipped over the steaks we turned on the oven inside to prepare cooking the asparagus and potatoes. For both the asparagus and potatoes we set them out onto a pan and left them in the oven until they were cooked to our liking. Before putting the asparagus into the oven, Jenna put some vegetable oil and garlic powder on top to give it flavor. Both sat in the oven cooking while we went to take the steaks off the grill. After all the cooking was done it was time to eat. We got a score of 4/5 for this meal. Some comments were that the asparagus was a little mushy. This meal took about 55 minutes to make. It took longer than we had expected to cook the steak on the grill and it didn't help that we had to change the gas. |
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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