What My Kids Eat in a Day - Day 55 RECIPES Breakfast: Kylie Jenner s Banana Pancakes *Ingredients: 2 bananas 2 cups Bisquick (or any pancake mix) 1 teaspoon cinnamon 2 tablespoons brown sugar (or more to taste) 2 eggs 1 cup milk 1 teaspoon vanilla extract Directions: - Add bananas into a large bowl and mash, add remaining ingredients and mix just until combined. Set aside for 10 minutes. -Add a bit of butter into a pan and ladle about 1/4 cup batter into the pan. Once you see bubbles at the top, flip and cook for another 2 minutes. Keep warm in the oven while you cook the rest. *this recipe was doubled from the original Lunch: Pasta with Peas and Bacon Ingredients: 16 oz pasta of choice 1 cup grated parmesan 8 oz bacon, cut into small pieces 6 cloves garlic, minced 1 cup peas 1 tablespoon butter, optional Salt and pepper to taste Directions: - Cook the pasta in some boiling water per package directions. Save about 2 cups of pasta water (very important). - Cook the bacon in a bit of oil until crispy. Remove into a paper towel lined plate and discard all but about a tablespoon of the grease. Add the garlic and cook for about 30 seconds. Add the peas, a pinch of salt and about 1/2 cup of the pasta water. Cook for about a minute then add the pasta and parmesan cheese. Stir to combine and add the pasta water until it reaches your desired consistencies, 1/2 cup at a time. - Remove from heat and add the bacon pieces, be sure to reserve some for garnish. - Add a serving into a bowl and sprinkle with more parmesan and bacon. Smoothies: Spinach Pineapple Into a blender add 1 orange, a handful of spinach and 1/2 cup water. Blend until smooth. Add 1.5 cups of frozen pineapple and 1 frozen banana. Blend again until smooth and divide into 2 cups. Dinner: Honey Garlic Shrimp Ingredients: 1.5 shrimp, peeled and deveined 1 teaspoon each: salt, onion powder, garlic powder and 1/2 teaspoon white pepper 1/4 cup cornstarch 6 cloves garlic, minced Oil for cooking Sauce: 1/3 cup honey 1/3 cup soy sauce 1 tablespoon rice vinegar 1 teaspoon sesame oil Directions: - Season the shrimp with salt, garlic powder, onion powder and white pepper. Add the cornstarch and give it another toss. Set aside. - Combine the ingredients for the sauce and set aside. - Cover the bottom of your skillet with oil and let it get really hot. Sear the shrimp for about 2 minutes on each side, be sure to do it in batches as to not overcrowd the pan. Remove the shrimp and discard all but about 2 tablespoons of the grease. - Add the minced garlic and cook for about 30 seconds. Pour in the sauce and let it simmer for about 2 minutes. Add the shrimp back into the pan and cook for just 2 more minutes. - Serve with rice and garnish with green onion and sesame seeds. Dessert: Chocolate and Peanut Butter Chip Cookies Recipe: https://lilluna.com/christmas-cookies/ I added about 1/2 cup each of the chocolate chips and peanut butter chips (should have added more) and I also added more on time. .....and that s it. I hope you guys have enjoyed this video, I will see you next time. Bye Instagram: Winny Hayes TikTok: Winny Hayes Music: Fugetta Musician: Ilya Truhanov Site: https://icons8.com/music/ #whatmykidseatinaday

Meat Sauce/Bolognese RECIPE 2 tablespoons olive oil 4 oz diced pancetta 1 lb ground beef 1 lb Italian sausage 3 carrots, diced 2 celery stalks, diced 1 onion, diced 6 cloves garlic, minced ¼ cup tomato paste 28 oz peeled plum tomatoes, crushed ¼ cup white wine, optional Bouquet garni (I used fresh rosemary, basil, parsley and sage) 2 bay leaves 2 parmesan rinds 1 cup beef broth, more as needed 1 cup milk Seasoning of choice, I used salt, pepper, Italian seasoning, garlic powder, onion powder and a pinch of sugar Pasta of choice, cooked al dente the package directions Toppings, I used freshly grated parmesan, fresh basil and a pinch of red pepper flakes DIRECTIONS Add a tablespoon of olive oil and cook the pancetta until crispy, add the ground beef and sausage breaking it up as you go. Once the meat is no longer pink, remove into a bowl Add another tablespoon of olive oil and cook the carrots, celery and onion until slightly softened, about 3-4 minutes. Move the vegetables to the side of the skillet to make room for the tomato paste. Cook the tomato paste until it turns dark red about 5 minutes. Combine with the vegetables and add the minced garlic. Cook for a few more minutes and add the wine if using. Return the meat back into the skillet along with the seasoning. Add the crushed tomatoes and beef broth. Add in the herbs, bay leaves and parmesan rinds. Let it come to a soft simmer, cover and cook for at least two hours on the lowest heat setting. Stir every 20 minutes or so. Add more broth if it get too dry. In the last 45 minutes of cooking, remove the herbs, bay leaves and parmesan rinds. Add the milk and cook for another 45 minutes covered. Check for seasoning. Serve with your pasta of choice and enjoy.

Shrimp and Sausage Etouffee Ingredients 2 lbs shrimp with shells 1 lb andouille sausage, sliced 6 tablespoons butter 6 tablespoons all-purpose flour 1 cup diced bell pepper 1 cup diced celery 1 cup diced onion 10 garlic cloves, minced 2 bay leaves 2-4 cups shrimp stock 2-3 teaspoons Zatarain’s shrimp and crab boil, optional Salt, to taste Green onion or parsley for garnish Kid Friendly Cajun Seasoning: 2 teaspoons smoked paprika 2 teaspoons salt 1 teaspoon each garlic powder, onion powder, black pepper dried thyme and oregano ½ teaspoon white pepper, optional ½ teaspoon cayenne pepper, or to taste -combine ingredients Shrimp Stock: Shells from 2 lbs. shrimp, 6 cups water, 1 onion (halved), 1 head garlic (halved), 2 bay leaves. Add 1 tablespoon of oil into a pot and add the shells. Cook until the shells turn orange about 3-5 minutes. Slowly add the water, onion, garlic and bay leaves. Let this come to a boil, lower the heat and cover. Cook for 30-45 minutes. Strain the stock and discard everything else. You should end up with roughly 4 cups of stock Directions: Season the shrimp with about 1 tablespoon of the Cajun seasoning, toss and set aside. Into a heavy bottomed skillet, melt the butter and sprinkle in the flour. Cook on low heat and continuously stir using a wooden spoon until the flour has completely absorbed. Continue cooking and stir every 30 seconds or so until it reaches a deep tan color about 8-12 minutes, do not turn your heat up to expedite the process or it will burn and you will have to start over. Add the diced bell pepper, celery and onion and fold into the roux cook for about 5 minutes. Add the minced garlic and andouille sausage if using and cook for a few more minutes. Add roughly 2 cups of the shrimp stock and stir, add more if needed. Sprinkle in the remaining Cajun seasoning and shrimp boil if using. Let this cook for at least 30 minutes then add the shrimp. Depending on the size of the shrimp you will need to cook this for another 8-10 minutes. Taste for seasoning and serve with rice and garnish of your choice.

In this video, I am sharing all of my school lunch supplies including reviews on all the bento boxes I use as well as the accessories to make lunches fun for the kids. You will also see how I organize everything! Lunch boxes: Planetbox Rover: https://amzn.to/2Bp7yFB Lunchbots Cinco: https://amzn.to/2BokziM Bentgo Fresh: https://amzn.to/2o1z8px Planetbox LAUNCH and SHUTTLE may be purchased at www.planetbox.com (not affiliated) Yumbox Panino: https://amzn.to/2VUu4jj Accessories: Food picks googly eyes: https://amzn.to/2oVoQrl Food picks leaves: https://amzn.to/33Lg7qC Sandwich Cutters set of 4: https://amzn.to/2oUjxIA Food stamps animal set: https://amzn.to/31t0IJX Silicone liners: https://amzn.to/33OWvlr Disclosure: Winny Hayes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com and any other website that may be affiliated with Amazon Service LLC Associates Program. I may receive a small commission (at no cost to you) if you purchase something through the links provided. For daily lunch box inspo, follow me on: Instagram: @winnyhayes

WELCOME TO MY CHANNEL! I am Winny Hayes and in this video, I will be showing you how to make Chicken Pot Pie Soup and Buttermilk Biscuits. Here are the links to the recipes: https://weelicious.com/chicken-pot-pie/ Please note: I added more chicken broth to the recipe because I am making Chicken Pot Pie Soup. I have been using this recipe for years. It is my family s favorite. So delicious! Buttermilk Biscuits: https://damndelicious.net/2018/01/17/flaky-mile-high-biscuits/ Please note: I cut this recipe in half. We didn t need that many biscuits. For daily lunchbox inspo, follow me: Instagram: https://www.instagram.com/winnyhayes/

Today, I am sharing What I Eat in A Day. I eat something different everyday. Though my kids usually eat something else for breakfast and lunch, we always have the same meal for dinner. I hope you enjoy this video. Instagram.com/winnyhayes

Baked Chicken with Yellow Rice Ingredients Chicken: 8 chicken drumsticks Seasonings: 1 teaspoon salt (or to taste) , 1/2 teaspoon each garlic powder, onion powder, curry powder (I used mild), smoked paprika, cumin, black pepper. Mix together. Olive oil. Butter spray Rice: 2 tablespoons butter 1/2 onion, diced 6 cloves garlic, minced 1 and 1/2 cups white basmati rice, rinsed 2 and 1/2 cups broth or water 1 teaspoon Better Than Bouillon Chicken base (skip if using broth). Seasonings: 1 teaspoon each salt, onion powder and garlic powder, black pepper. 2 teaspoons ground turmeric. Instructions Preheat oven to 350 F Drizzle some olive oil on the chicken and add 2 liberal pinches of salt. Then rub the chicken seasonings. Set aside. Melt the butter to an oven proof skillet, add the onion and sauté for about 4 minutes. Add the garlic and a pinch of salt, sautéed for 1 minute. Add the rice and toast for about 4 minutes. Slowly add the water (broth) and add the chicken base bouillon if using. Add the rice seasonings and stir. Place the chicken on top. Cover with lid and cook for 30 minutes. After 30 minutes, increase the oven heat to 400F. Remove the lid and spray the chicken, I used butter spray. Place back UNCOVERED and cook for 20 minutes. After 20 minutes, you can broil this on high until you get that crust on the chicken about 5 minutes, optional. Sprinkle with parsley or green onion. Enjoy. Follow me on Instagram Instagram.com/winnyhayes Products Link winnyhayes.com/shop

HAWAIIAN CHICKEN original recipe https://www.chefdehome.com/recipes/907/huli-huli-chicken-huli-huli-sauce Note: I baked the kebobs in the oven for 10 minutes at 400F then broil on high for 3 minutes. COCONUT RICE: Ingredients: 1 (14 oz) can coconut milk 1/4 cup milk 1 cup white basmati rice, rinsed 1/2 teaspoon salt or to taste Instructions: In a pot, combine the coconut milk and water, let it come to a sof boil. gently add the rice and salt, give it a quick stir. once it comes to a boil, cover and lower the heat to the lowest setting. After the liquid has evaporated (roughly 10 minutes), remove from heat, fluff with a fork and cover until ready to eat. Enjoy. Folow me: www.instagram.com/winnyhayes

What My Kids Eat in a Day. My boys are ages 6 & 7. Breakfast: Sausage-stuffed French Toasts Ingredients: Sausages of choice (I used ten chicken sausages from Applegate). Bread of choice (I used Honey Whole Wheat bread from Trader Joe s) 2 eggs 1/4 cup milk 1 teaspoon vanilla extract Dash of cinnamon -Cook the sausages per box directions. Set them to the side and let them cool. In a bowl, whisk together the eggs, milk, vanilla extract and cinnamon. Cut the crusts off the bread (optional, you can keep it if you like). Using a rolling pin, flatten the bread, this will make them more pliable when you roll the sausages. Place the sausage on one side of the bread and roll it tightly, seal the ends with a fork. Continue with the remainder of the sausages. On medium low heat, melt a couple of tablespoons of butter in a pan and cook the sausage stuffed French toasts for about 2 minutes on each side until all the sides are golden brown. Move them to a plate and dust with powdered sugar. I served them with fruits and maple syrup. Smoothie: Serves 2 kid portions 1 cup milk of choice 1 cup frozen cauliflower 2 frozen bananas 1 cup frozen strawberries 1 tablespoon hemp seeds, optional 1 teaspoon bee pollen, optional -place ingredients in a blender and blend until smooth. Lunch - Oven Baked Wings and Baby Potatoes Ingredients: Chicken wings olive oil Your fave BBQ rub (salt, pepper, brown sugar, onion powder, garlic powder, cumin, smoked paprika, chili powder) Melted butter, 1 tablespoon per lb of potatoes Baby potatoes, any potatoes will work just cut them to small cubes. -preheat oven to 425 Drizzle some olive oil to the wings and add the BBQ rub (I didn t measure this just guesstimate it). If you have time, let them marinate for an hour. If not, cook in the oven for 20 minutes skin side down, flip and cook for another 20 minutes. Check occasionally to make sure they don t burn. Drizzle 2 tablespoons of melted butter to the potatoes, season with salt, pepper and garlic powder. Cook them in the oven with the wings for about 30 minutes, depending on the size of your potatoes. Baby potatoes are great because you don t have to peel or cut the potatoes. Serve with your fave dipping sauces and veggies. Dinner - Shrimp Linguine and Garlic Butter Sauce Ingredients Pasta of choice, I used linguine. 1 lb shrimp, peeled and deveined 3 tablespoons melted butter Juice of 1/2 lemon Salt, pepper and garlic powder -Cook your pasta per directions. -Preheat the oven to 350F. Add the butter, salt, pepper, garlic powder, 3 tablespoons melted butter and lemon juice to the shrimp. Place on a baking sheet and cook for about 10-12 minutes. Garlic Butter Sauce 2 tablespoons butter 2 tablespoons all purpose flour 2 tablespoons cream cheese (I used vegan cream cheese because it s all I had) 8 cloves garlic, minced 2 cups milk 1/2 cup grated parmesan cheese or more Salt, pepper, garlic powder -Melt the butter in a pan, add the garlic and cook for about 1 minute. Keep the heat to medium low to avoid burning. Add the flour and cook for a minute. SLOWLY add the milk and cream cheese, whisk until there are no lumps. Season with salt, pepper and garlic powder. Go easy on the salt, the parmesan cheese will give it more saltiness. Add the parmesan cheese, whisk then add the pasta. Your shrimp should be done by now, so add them to the pan and combine everything together. Season to taste and add whatever you think it needs, add more milk if necessary, 1 tablespoon at a time. Serve with some veggies on the side. Dessert - Strawberry Applesauce 8 apples, remove the core and cut to small pieces (no need to peel the skin, that s where all the fiber is) 1 lbs strawberries, eashed and hulled. Agave, to taste -Steam the apples for about 5 minutes. You can also boil them if you prefer. Add the strawberries and steam/boil for another 7-10 minutes. Add to a blender. Do not fill the blender, stop halfway. Blend until smooth. Add the remainder and blend until smooth. Taste for sweetness, I added about 1 and 1/2 tablespoons of agave. Blend again and you are done. This will last 1 week in the fridge or up to 3 months in the freezer. Enjoy. Instagram.com/winnyhayes Feeding our children is not a competition and it does not reflect how we are doing as a mom (or dad).

Tikka Masala Ingredients: Seasoning: 2 teaspoons salt 1 teaspoon garam masala 1 teaspoon ground turmeric 1 teaspoon cumin 1 teaspoon smoked paprika 2 teaspoons curry powder (I used mild) 1/2 teaspoon black pepper Cayenne pepper, to taste (optional) Mix together 1 and 1/2 lbs chicken breast, cubed 1/2 cup Greek yougurt -Season chicken with a pinch of salt and pepper, add the Greek yogurt and half of the seasoning. Marinade for at least 1 hour. Cook on broiler (high) for 7 minutes, make sure to check to avoid burning. Sauce: 1 onion, diced 2 carrots, sliced 1 potato, cubed 6 cloves garlic, minced 2 inch piece ginger, grated 1 can of diced tomatoes (15 oz) 1/2 broth 1/2 cup cashews (soaked with hot water for 1 hr) and 1 cup almond milk, blend together. NOTE: alternatively, you can use 1 cup of heavy cream. Remainder of seasonings. Instructions: - Heat some olive oil to a pan and sautee the diced onion for 4 minutes. Add the carrots, potatoes, ginger, garlic and remainder of seasoning. Cook for 1 minute. Add the canned tomatoes and broth. Once it comes to a boil, lower the heat, cover until the potatoes are fork tender (10-12 minutes). Add the chicken and cashew mixture (or heavy cream). Cook for about 7-10 minutes on low heat, make sure the chickem is completely done. Yellow Rice and Peas Ingredients: 1 cup white bamati rice, rinsed 1 tablespoon butter 1 teaspoon salt 1/2 teaspoon garlic powder, onion powder and black pepper 2 teaspoons ground turmeric 2 cups broth or water 1/2 cup frozen peas Instructions - Melt the butter in a pot and add the rice. Toast the rice for a few minutes, stirring constantly. Slowly add the broth, salt, garlic powder, onion powder, black pepper and turmeric. Let this come to a boil, lower the heat, cover and cook until the liquid evaporates (10-12 minutes). Add the peas, stir and remove from heat. Cover and set aside. The heat from the rice will cook the peas. Enjoy Instagram: winnyhayes

Breakfast Ingredients: 1 cup steel cut oatmeal (not rolled oats or quick oats) 2 cups milk of choice 2 cups water -combine in a crockpot and cook on slow cook overnight. Cinnamon roll filling and glaze recipes can be found here: https://ohsweetbasil.com/lightened-up-cinnamon-roll-oatmeal-recipe/ Smoothie: 1 cup milk 1 cup frozen banana 1 cup frozen cauliflower 1 cup frozen blueberries 1 tablespoon hemp seeds 1 teaspoon bee pollen - blend until smooth Lunch: Pasta Pepperoni Pizza 10 oz small pasta, cook per direction 1 onion, dices 4 garlic, minced 1 jar marinara sauce of choice (24 oz) Mozzarella cheese Pepperoni Parmesan cheese Salt, pepper, oregano, garlic powder Olive oil -preheat oven to 400F. Add some olive oil to a pan, sauté the onion and garlic for a few minutes. Add the marinara sauce, season to taste with salt, pepper, oregano and garlic powder. Add the pasta, toss until it is coated with the sauce. Add the mozzarella and pepperoni (amount to taste). Bake in the oven for 10 minutes or until the cheese has melted. Snack: apple donut - core the apple and slice it thickly. Pat dry with a paper towel, this makes the peanut butter spreads easily. Spread the peanut butter and sprinkle with granola, optional. Dinner: Shepherd’s Pie Recipe: https://www.jocooks.com/recipes/skillet-shepherds-pie/ Note: I used ground turkey but pretty much follow the recipe. Instagram: winnyhayes

Breakfast: Pancake Peanut Butter Banana Skewers Pancakes: 1 and 1/4 cup milk. 2 tablespoons vinegar (or lemon juice). Combine and set aside for about 10-15 minutes. Dry ingredients: 1 and 1/4 cups all-purpose flour. 1 tablespoon baking powder. 2 tablespoons sugar. Whisk and set aside After 10-15 minutes, add 1 egg, 2 tablespoons melted butter and 2 teaspoons vanilla extract to the milk and combine. Add the wet ingredients to the dry, whisk but don’t over mix and set aside for a few minutes. Melt some butter to a pan and add the pancake batter, flatten it a bit with the back of a spatula so the mixture will spread a bit. Cook for about 2 minutes on each side. Let the pancakes cooked before adding the peanut butter. Using a small round cookie cutter, cut into the pancakes and add to the skewer alternating between the pancakes and sliced bananas. Smoothie: in a blender add 1 cup milk of choice, 1 cup frozen cauliflower, 1 banana, 1 packet frozen dragonfruit, 1/4 cup frozen banana and 1 tablespoon flax seeds (optional). Blend until smooth. Lunch: chicken pesto pasta. Drizzle some oil to 2 chicken breasts and season both sides with, salt, pepper, garlic powder and onion powder. Cook in the oven at 400F for 25 minutes (more or less depending on the size of the chicken). Once the chicken is cooked, cut into bite size pieces (you can also use rotisserie chicken). In the meantime boil your pasta of choice. Reserving about 1/2 cup of pasta water. For the pesto, add 2 cups packed fresh basil, 3 cloves garlic and 1/4 cup roasted walnuts into a food processor and blend until smooth. Add 1/2 cup of Parmesan and 1/3 cup olive oil. Blend for about 10 seconds. Melt some butter into a pan, then add the pasta, chicken and pesto. Add however much pesto that you like 1/4 at a time. Combine and serve. Dinner: honey garlic salmon Combine 1/3 cup each of honey and soy sauce, 1 tablespoon Dijon mustard, 1 teaspoon sesame oil and 6 cloves minced garlic and some grated ginger. Season your salmon on both sides with salt, pepper, paprika, onion powder and garlic powder. Add some olive oil and butter to a pan and sear the salmon for 4 minutes on each side. Slowly add the sauce and spoon it over the salmon. Cook for about 7 minutes until that sauce has thickened. Ten minutes if you want the salmon cooked some more. Dessert: Lava Flow Popsicles Recipe: https://www.onelovelylife.com/lava-flow-popsicles/ Instagram: winnyhayes

Breakfast: Fried Rice with Eggs and Bacon. Ingredients: 2-3 cups day-old rice (cold rice will prevent it to become mushy). 4-6 slices of sliced bacon (I used beef bacon), Eggs, whisked (1 egg per person) 1 cup veggies of choice. I used diced onion, carrots, red bell pepper and edamame. Soy soy to taste 1 teaspoon sesame oil white pepper to taste. . Start by cooking your bacon until fully cooked. Discard most of the oil but not all. Add your veggies, sauté for 4 minutes. Add the rice and toss it with the veggies. Set it to the side of the pan and add some olive oil, add your eggs and cook for about a minute or two, incorporate the eggs into the rice and veggies mixture. Add soy sauce, sesame oil and white pepper toss and add the bacon back into the pan. Taste for seasoning and you’re done. Smoothies: peaches and cream 1 cup milk of choice 1 frozen banana 1 peach 1 cup cauliflower 1/2 cup vanilla Greek yogurt (I used Chobani) 1 tablespoon hemp seeds, optional Honey, optional - add to a blender and blend until smooth. . Lunch: avocado cream cheese rollups Avocado Bread Cream cheese Everything but the Bagel seasoning from Trader Joe’s . -please refer to the video for the tutorial. Dinner: Chicken with Creole Mustard Sauce recipe https://spicysouthernkitchen.com/chicken-with-creole-mustard-cream-sauce/ Cajun Seasoning 2 teaspoons each smoked paprika, salt, garlic powder 1 teaspoon each onion powder, dried thyme, dried oregano and black pepper. NOTE: I prefer to make my own so I can omit the cayenne pepper (too spicy for my kids) feel free to use your fave brand. Cajun Roasted Potatoes About 2 lbs golden potatoes (or potatoes of choice), cut into small cubes. Olive oil 2 tablespoons Cajun seasoning or to taste. -preheat oven to 425F. Add olive oil to the potatoes. Add the seasoning and give it a toss. Bake in the oven for 20 minutes, flip and cook for another 20 minutes or until crispy. Garnish with parsley or green onion. Maque Choux 4 corn, remove kernels from the cob 1 small bell pepper, diced 1 small onion, diced 1/4 cup light or heavy cream Seasoning: salt, pepper, ms dash, garlic powder 1 tablespoon butter Melt the butter in a pan and add the corn, bell pepper and onion. Cook for about 4 minutes. Add your seasoning and cream, cook for about 2-3 minutes. Taste for seasoning and garnish with green onion or parsley. Dessert: watermelon pizza Cut watermelon at about 1 inch thick. Gently pat dry with paper towel. Add whipped cream and fruits of choice. Cut into slices. Enjoy. Instagram: winnyhayes

Breakfast: Skillet Potatoes with Bacon, Eggs and Cheese. Ingredients: 2 lbs potatoes peeled and cut into small pieces. 6 slices bacon (or how ever many you like, it’s none of my business) Eggs, 1 per person (again, you decide) Cheese 1/2 onion, diced 1 cup bell pepper, diced 1-2 tablespoons butter Olive oil Seasoning: salt, pepper, garlic powder, onion powder, smoked paprika, Ms Dash. -preheat oven to 400 F -rinse your potatoes and place on a paper towel lined sheet tray, pat dry. -Cook your bacon and set aside. Add your olive oil or butter. If you are using pork bacon, you may not need the oil or butter. Add the potatoes to the skillet, making sure it is in 1 layer. Add sour seasonings and cook for 5 minutes on medium heat. After 5 minutes, flip and cook for another 5 minutes. Add the onion and bell peppers, after about 1 minute, lower the heat and cover. Cook for about 10 minutes or until fork tender. -create holes for the eggs and add a bit of oil. Add the eggs and season with salt and pepper. Add you cheese and bacon. Cook in the oven for about 7 minutes, less if you want the eggs runny. Garnish with green onion, optional. Smoothies: 1 cup coconut water, 2 cups watermelon, 1 cup frozen strawberries, small piece of cooked beet, 1 tablespoon chia seeds. Blend until smooth. Lunch: mini pita hummus In a food processor add 1 can of garbanzo beans/chickpeas (rinsed and drained), 2 garlic cloves, juice of 1/2 lemon, 2 tablespoons tahini and 3/4 teaspoon salt. Blend for about 30 seconds. Slowly add 1/3 cup of olive oil. Blend until smooth and add more salt if needed. Spread some of the hummus into the pita bread and add a mix of chopped veggies, I used cucumber and bell pepper. Also added some chicken (optional). Served with fruit, veggies and more hummus. Dinner: Chicken Teriyaki Noodles Teriyaki Sauce 1/2 cup soy sauce 1/4 cup Mirin 1/4 cup sugar 1/4 cup rice wine vinegar 1/4 pineapple juice (you can just use water if you don’t have any) 1 tablespoon freshly grated ginger. Add all of the ingredients into a pot and cook on medium low heat until it forms a soft bubble. Add cornstarch slurry (1 teaspoon cornstarch and 1 tablespoon water mix) cook for another 5 minutes and remove from heat. -in the meantime cook your noodles per directions (I used 10 oz spaghetti) - cut your chicken to bite size pieces (I used 1 and 1/4 lb boneless skinless chicken thighs). -add some olive oil to a pan and add your chicken. Season with salt, pepper, garlic powder and ginger powder. Cook for 5 minutes, flip them and cook for another 3 minutes or so. Add about 1/4 cup of the sauce and cook until the chicken is completely done. Add your spaghetti/noodles and the remainder of the sauce. Toss together and garnish with sesame seeds and green onion. Dessert: 1 box of Trader Joe’s Nut Butter Bar Mix 1 cup peanut butter (heat on the microwave for 20 seconds) 1/2 cup honey Mix the peanut butter and honey completely, add the mix and combine evenly. It will be very thick. Place mixture into a parchment paper lined pan. Press it down, wet the back of your spoon with water so it won’t get sticky. Place in the freezer for 30 minutes. Cut to desired size and enjoy. To store, place in a tightly lid container in the refrigerator. Instagram: winnyhayes

Breakfast: Overnight Oats 1/2 cup rolled oats/old fashioned oats 1 tablespoon chia seeds 3/4 cup milk of choice 1 tablespoon maple syrup 1/4 teaspoon cinnamon, optional Vanilla extract, optional Place ingredients in a mason jar, place lid and shake. Refrigerate overnight. In the morning, warm in the microwave for about 45 seconds (optional) then add your toppings. Smoothie Bowls: Tropical Spinach 1 frozen banana 3/4 cup each: frozen mango, frozen pineapple and frozen cauliflower. 1 kiwi 1 cup spinach Place in blender and blend. Stop and give it a stir, then blend again. May have to do this multiple times. Alternatively, you can add 1/2 cup of milk (or any liquid), it’ll blend easily but texture won’t be as thick. Lunch: Refried Beans and Cheese Quesadillas 2 tablespoons olive oil 1/2 onion, diced 4 cloves garlic, minced 2 cans pinto beans, do not rinse and drain. Seasonings: garlic powder, onion powder, smoked paprika, cumin, chili powder, salt and pepper. Chicken broth or milk Heat your pan and add the olive oil. Add the onion and garlic on medium heat for about 4 minutes. Add the beans, juice and all. Add your seasonings and stir. Cook for about 2 minutes. At this point, you can choose how to mash the beans, I find an immersion blender to work best. But feel free to transfer it into a food processor and blend until it reaches your desired consistency. You can also mash it with a fork or potato masher. Add broth as needed. Once cooled, add the beans and cheese into a tortilla shell. Cook in a sprayed pan for about 2 minutes on each side until the cheese has melt. Dinner: Shrimp Etouffee Full recipe and instructions: https://www.closetcooking.com/shrimp-etouffee/ Dessert: Strawberry Shortcake Sponge cake Whipped cream Fresh strawberries Cut the sponge cakes into small cubes. Add to a cup, then add the whipped cream and strawberries. Repeat until it reaches the top. Instagram: instagram.com/winnyhayes

RECIPES Lasagna Soup Ingredients 1 tablespoon olive oil 1 lb ground beef 1 lb Italian sausage 1 onion, diced 6 garlic cloves, minced 2 teaspoons salt 1 teaspoon pepper 2 teaspoons ground fennel 2 teaspoons Italian seasoning 1 teaspoon sugar or to taste 1 teaspoon chili flakes or to taste 32 oz marinara sauce of choice (I used Rao s) 15 oz crushed tomatoes 6-8 cups beef broth 10 oz lasagna, break into small pieces 1/2 cup heavy cream or to taste Grated parmesan, to taste Directions: In a large pot, add some oil then add the ground beef and Italian sausage. Cook until the meat browned breaking it apart as you go. Add the onion and garlic, cook for 5 minutes. Add the salt, pepper, ground fennel, Italian seasoning, sugar and chili flakes if using. Add the marinara sauce and crushed tomatoes. Stir then slowly add the beef broth, start with 6 cups. Add the broken lasagna, let this come to a boil, lower the heat and cover. Cook until al dente and add broth as needed. Add the heavy cream and grated parmesan. Stir and enjoy. Sticky Asian Chicken Ingredients 1 tablespoon oil 1 lb chicken thighs, cut into smaller pieces 1 teaspoon salt 1/2 teaspoon white pepper 1 teaspoon garlic powder 1 teaspoon ground ginger 1 inch ginger, grated 4 garlic cloves, minced Sauce 1/2 cup chicken broth 3 tablespoons Sweet Chilli Sauce 2 tablespoons honey or brown sugar 1 tablespoon vinegar 1-2 tablespoons soy sauce or 1 tablespoon fish sauce 2 teaspoons cornstarch Directions Season the chicken with salt, white pepper, garlic powder and ground ginger. Toss and set aside, marinate overnight of possible. Combine the ingredients for the sauce. Add some oil in a skillet and sear the chicken for about 4 minutes on each side until cooked completely. Add the minced garlic and ginger. Add the sauce and cook until thickened, about 4 minutes. Serve with rice. Creamy Parmesan Soup Ingredients 2 tablespoons butter 1 shallot, diced (or 1/4 onion, diced) 4 garlic cloves, minced 4 cups chicken broth 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 cup ditalini or any small pasta 1/2 cup frozen peas 1/4 cup heavy cream, optional 1 cup grated parmesan Directions Into a pot, melt the butter then add the shallot and garlic, cook for about 3 minutes. Add the broth, salt, pepper, garlic powder and onion powder. Add the pasta and cook until the pasta is al dente, add the frozen peas during the last 2 minutes of cooking. Add the cream if using. Place the grated parmesan into a bowl and add about 1/4 cup of the broth, mix well then add into the soup. Stir to combine and check for seasoning.

RECIPES Teriyaki Chicken https://winnyhayes.com/2023/04/30/teriyaki-meatballs/ Marry Me Chicken https://winnyhayes.com/2023/04/30/marry-me-chicken/ Chipotle Chicken https://www.browneyedbaker.com/chipotle-chicken-recipe/ Mexican Rice: this is by no means authentic, just my version of the dish. Into a blender, add 4 roma tomatoes, 1/2 onion, 4 cloves garlic, 1 tablespoon caldo de tomate, 1 teaspoon chicken bouillon, 1 cup water. Blend until smooth. Into a skillet add 1/4 cup oil and toast 2 cups of basmati rice until browned about 5 minutes. Add the tomato mixture along with 1 cup of water. Let mixture come to a boil and add 2 bay leaves. Cover and cook on the lowest heat for 15 minutes. Fluff with a fork and serve. Taiwanese Spaghetti: (I doubled the recipe) https://steamykitchen.com/22974-taiwanese-noodles-meat-sauce-recipe.html Beef Bulgogi https://mykoreankitchen.com/bulgogi-korean-bbq-beef/ #dinnerideas