Starbucks cheese & fruit protein box

Adapted from Damn Delicious. Prepares 4 meals

Ingredients:

  • 4 oz. sharp two-year aged Cheddar cheese, cubed
  • 4 oz. of Brie wedge
  • 4 oz. of Gouda
  • 2 Braeburn apples, washed and halved (I cut carrot wedges)
  • 2 cups of grapes, washed (I used 20 grape tomatoes)
  • 4 Ozery Bakery Morning Round Pita Breads, or 20 nine-grain crackers
  • 1 cup Hummus, divided (saved for next time, I need little cups!)
  • fresh lemon juice, optional for apple slices (I had hard-boiled eggs)

Directions:

  1. Place fruit, carrot, celery, apple, peanut butter, cheese and pita bread into meal prep containers.

The only fruit I’m fond of are berries, and since they’re not in season, I subbed with vegetables. Grape tomatoes instead of grapes. Carrots instead of apples. I added elements of my other favorite protein boxes, like the PB&J and the hard-boiled egg (although I want to see if I can get good enough to make soft-boiled eggs!) Instead of Brie and gouda, I used Havarti (on sale at WF) and Queso Oaxaca cheese and Dubliner Cheese wedges and leftover Longhorn (Colby) Cheddar.

365 Multigrain Bread $3.39
Roth Original Havarti cheese $2.99
365 Grape Tomatoes 1 pint $2.49
2 Organic Loose Carrots $0.62
Total $9.49

~Jessica

Starbucks-copy eggs & cheese protein box

According to No. 2 Pencil and Simply Recipes. Prepares 4 meals

Ingredients:

  • 8 eggs, hard-boiled and peeled 
  • kosher salt and freshly ground pepper, to taste
  • 4 oz. white Cheddar cheese
  • 4 Mandarin oranges
  • 20 Baby Carrots
  • 2 celery stalks, cut into 1/2-inch sticks
  • Honey-Roasted Peanut Butter, portioned into 2 ounce containers
  • 8 multi-grain flatbread sandwich thins, cut in quarters (multigrain muesli bread)

Directions:

  1. Cover the eggs in a saucepan with water: Fill a saucepan about a quarter of the way with water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water. 6 eggs should be covered by at least an inch, 7 to 12 eggs, 2 inches.
  2. Heat the pot on high heat and bring the water to a full rolling boil. add in 1/2 teaspoon of salt.
  3. Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes.
  4. Strain the water from the pan and run cold / ice water over the eggs to cool them quickly and stop them from cooking further.
  5. Brush apple slices lightly with fresh lemon juice to prevent browning if desired. Alternatively, keep the slices face down and pressed together prevent browning as well.
  6. Sprinkle eggs with salt and pepper to taste.
  7. Assemble four protein bistro boxes and store refrigerated.
Before I added the peanut butter and smoked almonds

Eggs should be eaten within 5 days. I’m not a big fruit person, so I go cucumbers, carrots, and celery with pesto hummus. I did manage to find sandwich thins (Arnold) by some miracle. My first attempt, I decided to just try hard-boiling four eggs, to see if I could do it right. Next time, I will get a bigger pot or pan, and cook all eight eggs at once so I can meal prep for four lunches at a time. Teacher hack ^_^ This would look pretty with some red bell pepper, if they were in season and cheaper.

Carrots/Celery $1.99
Extra sharp cheddar $2.69
Gouda cheese $4.99
Arnold Thins $4.29
Esti pesto hummus $3.79
Cucumber $0.80
Green bell pepper $1.93
Dozen brown eggs $2.99

Total $23.47 for two ‘weeks’ worth of protein boxes (8 boxes)

~Jessica

Triple grilled cheese

Adapted from Food Network and Wisconsin Cheese

IMG-20170501-WA0011.jpg

Ingredients:

  • 2 tbsp. unsalted butter, room temperature
  • 4 slices sourdough bread
  • 2 slices cheddar cheese
  • 2 slices Swiss cheese (can try smoked gouda)
  • 2 slices American cheese (I like goat Brie more)

Directions:

  1. Butter both sides of the bread. Add cheese to one side.
  2. Fry in pan until cheese melts on top.
  3. Put the slices together and fry a little more in the pan, flipping once.
  4. Serve hot.

A classic Grilled Cheese involves 1 slice of cheddar per bread slice. The first time I added muenster and crumbled goat cheese, garnished with a side of kale chips. (Because there was cheese in the fridge that needed to be used, if you know what I mean). Next time I will add more cheddar and a little less goat cheese (strong flavor overpowers the sandwich).

EDIT: Attempt #2 with updated recipe details. And eaten with the delectable spring vegetable soup (I added leeks!).

~Jessica

Ratatouille’s ratatouille

What a great, rat-positive movie. “You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul. What I say is true — anyone can cook… but only the fearless can be great.” ~Chef Gusteau

Adapted from smitten kitchen

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
250 g tomato puree
2 glugs of olive oil
1 small eggplant
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
few sprigs thyme (fresh if you can get it)
salt and pepper
some soft goat cheese, for serving

There is a Disney recipe, as well as the original recipe, named “confit byaldi”.

IMAG3042

~Jessica

Thanksgiving II

This was perfect for Thanksgiving. Be careful the potatoes have room to dry out (they release some moisture when cooked).

Sweet Potatoes with Walnuts, Goat Cheese and Celery
Adapted from smitten kitchen

2 big sweet potato, scrubbed, unpeeled, sliced in coins
glug of olive oil
handful of toasted walnuts
1 small shallot
2 stalks celery
some flat-leaf parsley
1 tablespoon dried cranberries or cherries (but I couldn’t get any)
150 g firmish goat cheese
Salt and freshly ground black pepper
2 teaspoons red wine vinegar
1/2 teaspoon smooth Dijon mustard

IMAG2787

A perfect plate

Spinach and Artichoke Dip
Adapted from Alton Brown

100 g chopped frozen spinach
jar of artichoke hearts
150 g cream cheese
100 g sour cream
50 g mayonnaise (not my favorite flavor in the dip)
a lot of grated Parmesan
a pinch of red pepper flakes
salt
2 chopped garlic

~Jessica