Oven Roasted Ranch Potatoes
2 Russet potatoes
1 Tablespoon canola or olive oil
1 packet Ranch Dressing Powder Mix
1 baking sheet
1 piece parchment paper
1 large freezer bag
Knife and vegetable peeler
Preheat oven to 425 degrees.
Place the parchment paper on the baking dish.
Peel potatoes and cut into equal size pieces about 1 inch in size.
Put all the potatoes in the freezer bag, add the oil, close the bag and toss until all the pieces are coated.
Open the bag and add the contents of the Ranch packet. Close the bag and shake until all the potato pieces are coated.
Empty the potatoes onto the parchment covered baking sheet.
Place in the preheated oven on the middle rack.
Cook for 15 minutes. The potatoes are done when you can stick them easily with a fork.
Chocolate Peanut Dipped Banana
1 cup dark chocolate chips
1 or 2 green bananas cut into ½ inch slices.
¾ cup salted peanuts (optional)
1 piece of parchment or wax paper
1 baking dish
Toothpick or fork
Place the peanuts in a freezer bag. Using a heavy pan or rolling pin break up the peanuts into small pieces. Place in a small bowl.
Put the chocolate chips in a small microwave safe bowl. Microwave for 30 seconds. Remove and stir then microwave for another 20 seconds. Stir the chocolate chips until they are melted and smooth. If they still aren’t melted microwave for another 10 seconds or so. Everyone’s microwave is different.
Cut the bananas into ½ inch slices.
Place the parchment paper on the baking sheet. Using the toothpick or fork dunk the banana into the chocolate until it is coated on all sides. Immediately place it in the peanuts and coat on all sides. Place on the parchment paper. Repeat with all the remaining banana slices. Place in the refrigerator and allow the chocolate to cool and harden.
Once the chocolate has set the bananas can be stored in a freezer bag.
1-2 cups cooked rice
1 cup cooked meat – chicken breast, steak or hamburger works well.
1 – 1 ½ cups of your favorite veggies (peppers, onions, broccoli, garlic, asparagus, carrots all work well)
1 Tablespoon canola oil
2 Tablespoons Teriyaki sauce (or YOUR favorite seasoning)
¼ cup water.
Heat skillet over medium high heat and add oil. Add 1 piece of any veggie. If it starts to sizzle when it goes in the skillet, add the rest of the veggies. Cook, stirring the veggies, for about 2 minutes until the veggies start to get soft. Add some salt and pepper. Add the meat. Continue to stir for another 2 minutes. Add the rice. Stir to combine for 1 minutes. Add the teriyaki sauce and stir to coat. Cook for another minute. Add the water and stir, scraping the bottom of the skillet.
Transfer to a plate and enjoy.
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