JQ Cooks

Practicing & perfecting my family and Pinterest recipes

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Blended strawberry oats

strawberries

oats

yogurt

maple syrup

vanilla

chocolate shell

Ingredients

1) Blend strawberries, oats, yogurt, maple syrup, and vanilla

2) pour into mason jar

3) melt chocolate with small scoop of coconut oil

4) top oats with chocolate - refrigerate overnight

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Mango chia pudding

8 Tbsp chia seeds

1 cup mango

1 cup canned coconut milk

Instructions

1) blend coconut milk and mango

2) place 4 tbsp chia in a mason jar, top with milk blend

3) shake & refrigerate overnight

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Banana Muffins

banana

nut butter

eggs

maple syrup

coconut oil

vanilla

coconut flour

baking powder

chocolate chip

Instructions

[jqcooks]

Pad Thai

1 box pad Thai rice noodles (Annie Chuns found at sprouts)

Pad Thai sauce (Yais Thai bottle found at sprouts)

1 bell pepper

1/2 white or yellow onion

1 firm tofu

2 full carrots

1 head of broccoli

Toppings: green onion, cilantro, lime, chopped peanuts

optional: scramble 1 egg to add in with veggies

*JQ adds extra peanut butter, soy sauce, and sriracha for more sauce

Directions

- press tofu first and let sit while prepping other ingredients (on a plate, put a paper towel on the plate, then tofu, then another paper towel, and top with another plate to gently press out excess liquid)

- start boiling water for noodles & cook to the package directions

- wash and chop veggies into small bite size pieces

- sauté veggies in large pan (start with olive oil, add the broccoli and carrots first to the pan. Cook till they start to soften. Then add other veggies to same pan)

- season with salt, pepper, garlic, and ginger (fresh or powdered works. If using fresh add it towards the end because it will burn faster than other ingredients)

- once all veggies are cooked (make a hole and scramble egg in pan if desired)

- remove veggies into bowl, to clear pan for tofu

- chop pressed tofu into cubes

- add a little more oil to the pan and sauté tofu to desired toast level (if cook too long it can get dense and springy)

- once everything is cooked, and noodles drained, mix all together in one pot or bowl. Top with half the bottle of sauce (add more or less as desired)

[jqcooks]

Falafel & quinoa salad

quinoa (cooked)

mint (finely chopped)

dill (finely chopped)

radish (thinly sliced)

cucumber (thinly sliced)

feta

tzatziki (vegan from Trader Joe’s is good)

lemon

Olive oil

falafel (frozen from Trader Joe’s)

mixed baby greens

Instructions

1) mix cooked quinoa in large bowl with tzatziki, oil, lemon, feta, veggies, and herbs

2) assemble bed of greens & top with scoop of quinoa mix. Add falafel and extra tzatziki.

[jqcooks]

McChicken

ground chicken

gf burger buns

iceberg lettuce

mayo

corn flakes (crushed)

Instructions

1) form ground chicken into patties

2) coat patties in corn flakes

3) spray patties lightly with cooking oil & air fry until cooked

4) assemble on toasted buns with mayo and lettuce

[jqcooks]

Protein Mac

cottage cheese

rice noodles

unexpected cheddar dip (Trader Joe’s)

Instructions

1) cook noodles

2) blend cottage cheese & cheese dip in small blender. Lightly heat on stove top to loosen.

3) stir together noodles and cheese sauce

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Spam Musubi bake

Ingredients:

sushi rice

spam

dried seaweed

furikake

yoshidas sauce

kewpie mayo

aji mirin

Instructions:

1) rinse rice till water is clear & cook in rice cooker

2) cube spam into small pieces & fry in dry pan (no added oil)

3) once rice is done, add to large bowl. Pour spash of aji mirin and fluff rice

4) add cooked spam to the rice. Add furikake, squeeze of mayo, and stir to mix together. Adjust to your liking (more sauce or more mayo ect)

5) serve bowl of rice with side of seaweed. Use seaweed to grab rice and eat as one bite.

Alternative serving option to crumple seaweed to rice mixture & roll into bite size balls or onigiri

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Natures Grill “old town” salad

Ingredients:

brown rice

teriyaki tofu (from Trader Joe’s)

Shredded Purple cabbage

spring mix

Shredded carrots

Sliced cucumber

feta

mint & dill

tahini dressing (tahini, olive oil, rice vinegar, maple syrup, soy sauce, lemon, salt & pepper)

Instructions:

1) prepare brown rice per package instructions

2) prep veggies

3) cube & sauté tofu

4) make dressing

5) assemble - lettuce, veggies, herbs, rice, cheese, sauce

[jqcooks]

Stove Top Cheddar Parm Macaroni & Cheese

Ingredients: 

Pasta shells, 1 lb (cook to package instructions)

Whole milk, 4 cups

Butter, 8 Tbsp (1 stick)

Flour, 1/2 cup

Dry mustard, 1/4 tsp

Sharp cheddar, 3 cups shredded 

Parmesan, 1 cup shredded

Instructions:

In a sauce pan: heat milk over medium heat. Simmer and set aside.

In large soup pot: melt butter. Whisk in flour. Whisk constantly until it turns light brown for about 3 minutes. Whisk in dry mustard. Whisk in warm milk. Season with salt and pepper. 

Stir in cheddar and parmesan until melted. 

Fold in cooked pasta shells. 

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Stove Top Chili

Ingredients: 

Ground beef, 1 lb

Black beans, 1 (15 oz) can strained

Kidney beans, 1 can strained

Bushes Baked Beans, 1 (15oz) can

Garlic cloves, 2 diced

Garlic powder, 1/2 tsp

Onion powder, 1/2 tsp

Onion, 1 diced

Tomato sauce, 1 (29oz) can

Brown sugar, 1 big Tbsp

Chili powder, 3 Tbsp

Smoked paprika, 1 tsp

Salt, 3/4 tsp

Pepper, 3/4 tsp

Cumin, 1/2 tsp

Cayenne pepper, 1/4 tsp or less

Instructions:

In a large soup pot: brown ground beef with onion, garlic cloves, salt, and pepper. 

Then add tomato sauce, beans, and spices. 

Cover and simmer for 30 minutes, stirring occasionally. 

FOR CROCK POT: 

cook on low for 4-6 hours. 

[jqcooks]

Green Bean Casserole

Ingredients:

Condensed cream of mushroom soup, Trader Joe’s, 1 box

Fried onion crisps, Trader Joe’s, 1/2 container 

Fresh green beans, 2 bags, 32 oz

Sweet onion, 1/2 large

Cheddar Cheese

Water, 2 cups

Flour 

Instructions:

Rinse, trim and cut green beans. Boil green beans in a pot of water for 10 min. Drain & rinse with cold water. 

Saute chopped onions in butter until lightly browned. Add green beans to pan. Add box of mushroom soup and 2 cups of water. Add small amounts of flour to thicken soup to desired consistency. 

Dump green bean mixture into a greased 9x13 inch glass pan. Drizzle cheddar cheese on top. Top with fried onion crisps.

Bake 15 min un-covered.

[jqcooks]

Traditional Simple Stuffing

Ingredients: 

Unsalted butter, 1 cup (2 sticks)

White french bread, 1 lb., day old, dried & diced in 1/2-inch cubes

Sweet/yellow onion, 1 XL (2.5 cups), diced small

Celery, 1.5 cups, diced small

Italian flat leaf parsley leaves, 2/3 cup, finely minced 

Fresh sage leaves, 1/4 cup, finely minced

Fresh rosemary, 3 Tbsp, finely minced

Fresh thyme, 2 Tbsp, finely minced

Salt, 1 tsp (to taste)

Pepper, 1 tsp (to taste)

Low sodium chicken broth, 2.5 cups

Eggs, 2 large

Instructions:

DAY BEFORE: Preheat oven to 250. Bake cubed bread, stirring occasionally, for 45 min. Leave uncovered on counter overnight. 

DAY OF: Preheat oven to 350. Spray 9x13inch pan or 3 quart baking dish.

Melt 1.5 sticks of butter in a large skillet. Sautee onions and celery until lightly browned. Place veggies in a very large bowl with bread cubes. 

Mix in parsley, sage, rosemary, thyme, salt, pepper, and 1 1/4 cup chicken broth.

In a small bowl whisk remaining 1 1/4 cup chicken broth and 2 eggs. Pour over bread mixture in large bowl. Mix well. Pour into prepared baking dish. 

Dice remaining 1/2 stick of butter (into 8 to 10 pieces). Evenly dot on top of stuffing. 

Bake 40 minutes covered with foil, then 40-45 more minutes uncovered. 

[jqcooks]

Garlic Butter Green Beans

Ingredients: 

Green Beans, cut

Butter, 3 Tbsp

Minced garlic, 3 tsp

Garlic salt, 1 tsp

garlic powder, 1/2 tsp

Instructions: 

Melt butter. Add minced garlic and green beans. Sprinkle garlic salt and powder. Cook on low heat for about 20 min or until slightly wilted. 

[jqcooks]

Roasted Sweet Potatoes

Ingredients:

sweet potatoes

olive oil

salt

pepper

rosemary or thyme

maple syrup

Instructions: 

Pre-heat oven to 425. Peel and cube sweet potatoes. toss in olive oil, salt, pepper, and rosemary/thyme. Cook for 15 minutes. Drizzle maple syrup on top, mix around the potatoes a little. Cook for 7 extra minutes. 

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Crisco Cookies

Ingredients:

Crisco, 3/4 cup (14 Tbsp)

Brown Sugar, 1 cup

Sugar, 1/2 cup

Milk, 2 Tbsp

Vanilla, 1 Tbsp

Eggs, 2

Flour, 2 3/4 cup

Baking Soda, 3/4 tsp (or 1/2 tsp Baking Powder, 1/2 Baking Soda)

Course Sea Salt, 1 tsp

Salt, 1 tsp

Chocolate Chips, 1 package

Instructions: 

Whisk: 

butter & sugars

eggs, vanilla, & milk

flour, baking soda, & salt

Stir in chocolate chips

Freeze for 1 hour

Scoop small balls (about half a large spoon full) for cakey-er cookies

(Full large spoon full for more doughy cookies)

Bake at 375 for 8-10 min on parchment paper

(makes around 3 dozen cookies)

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Baked Asparagus

Ingredients:

Asparagus

Olive Oil

Salt

Pepper

Parmesan (optional)

Instructions:

Season with olive oil, salt, pepper, and parmesan. Bake at 400 for 12 min.