UCookbook

Roasted vegetables

Roast veg and scrambled eggs

Ingredients

• 5 small mushrooms (ex: button white mushrooms)
• ½ green pepper
• 6 cherry tomatoes
• 1 Tbsp. olive oil
• ½ tsp. each of salt, black pepper, and oregano
• 2 eggs
• ~ 1 Tbsp. crumbled feta cheese
• ~ 1 Tbsp. skim or 1 percent milk

Directions
Wash all vegetables.

Toss them in 1 Tbsp. olive oil, ½ tsp. salt, ½ tsp. black pepper and ½ tsp. oregano (or any other spices to your taste) and lay vegetables out on a baking tray. The tomatoes and mushrooms are small, so keep them whole. The ½ pepper can be sliced into a few pieces to help it roast.

Preheat oven to 425°F. Vegetables should take about 20 minutes to roast.

While vegetables are roasting, prepare your eggs. Use medium heat on the stove top and a small non-stick pan (or regular pan with a teaspoon of oil). While the pan heats, crack 2 eggs (1 egg if you’re not too hungry) into a bowl. Always wash your hands after handling raw eggs to avoid contaminating your food with Salmonella—a bacteria sometimes found on raw eggs.

Add 1 Tbsp. of milk and beat the eggs well (by hand with a fork is sufficient, but a whisk is best if your have one). Now add your crumbled feta cheese and pour the mixture onto the pan to cook.

Use a spatula to slowly move the eggs around the pan and break them up throughout cooking so that they are scrambled. The eggs should take about 4 minutes to cook.

Once both the eggs and vegetables are done, simply serve them together on a plate and enjoy!

Quinoa bell peppers

Ingredients

• 1 bell pepper, cut in half & cleaned
• ½ Tbsp. olive oil
• 4 spears cut asparagus
• ½ c. chopped onion
• 2 cloves chopped garlic
• ¼ c. chopped cilantro
• ½ c. frozen spinach
• ½ c. frozen sweet corn kernels
• ½ tsp. ground cumin
• ½ c. cooked quinoa (¼ c. dry cooked with ½ c. of water, expands to about ½ c. cooked)
• 1 oz. feta cheese

Directions
Cook ¼ c. dry quinoa with ½ cup of water until quinoa has softened & water is mostly absorbed. Set aside.

Cook spinach and corn according to directions on package and set aside.

Preheat oven to 400°F.

Saute chopped asparagus in olive oil. Add garlic, onions, and scallions and sautee until soft. Add cilantro and cook until wilted. Add spinach, corn, cumin, and quinoa. Season to taste with salt and pepper if desired.

Stuff cooked mixture into pepper halves and top with crumbled feta cheese. Bake in oven for 25 minutes. Serve and enjoy!

Stuffed sweet potato

Ingredients

• 1-2 sweet potatoes
• Toppings:
• beans
• tomatoes
• cilantro
• hot peppers
• salsa
• yogurt
• hot sauce
• or anything you like!

Directions
Poke sweet potatoes with a fork so the air can escape while baking.

Put on a cookie sheet in the oven for 45 minutes at 375°. Test to ensure the insides are done and soft using a knife.

Once fully cooked, carefully slice the potato in half as it will be hot.

Using a fork, mash up the insides and then add your toppings. Enjoy!