TLE Project

RECIPE BOOK IN TLE

RODGE LABAY AND JERVIN NULLAR 10- CAMIA

CHICKEN VEGETABLE SOUP
• Prep Time 20 minutes

• Cook Time 35 minutes
• Total Time 55 minutes
• Servings 6 serving
INGREDIENTS
• 8 ounce can tomato sauce
• 1 tablespoon butter
• 1/2 cup onion finely diced • 1 teaspoon Italian seasoning
• 2 carrots peeled, halved lengthwise and sliced • 6 cups chicken broth

• 2 stalks celery thinly sliced
• 1 large Russet potato peeled and cut into 1/2 inch
• 2 teaspoons minced garlic cubes
• 3 cups cooked chicken shredded or cubed
• 1/2 cup frozen corn
• salt and pepper to taste
• 15 ounce can diced tomatoes do not drain • 1/2 cup diced green beans fresh or frozen
• 2 tablespoons chopped fresh parsley

INSTRUCTIONS
• Melt the butter in a large pot over medium high heat. Add the onion, carrots and celery to the pot.
• Cook for 5-6 minutes or until softened. Add the garlic and cook for 30 seconds more. Season with salt
and pepper to taste.
• Add the chicken, tomatoes, tomato sauce, Italian seasoning, chicken broth and potato to the pot; bring
to a simmer.
• Cook for 20-25 minutes or until potatoes are tender. Taste and add salt and pepper as desired.
• Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.
GREENS, WARTERMELON, BLUEBERRY AND FETA
SALAD
• Prep Time: 20 mins

• Yields: 4 servings
INGREDIENTS
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tbsp chopped fresh mint leaves
• 6 cups bagged salad greens
• 1 cup fresh blueberries, washed and dried
• 1 cup seedless cucumber, peeled and sliced
• 2 cup seedless watermelon, cut into ½-inch cubes
• ½ cup sliced scallions
• ¼ cup Feta cheese, crumbled or extra sharp white cheddar cubes
• ¼ tsp ground black pepper
INSTRUCTIONS
• In a large salad bowl, whisk together the lime juice, honey and mint.
• Add salad greens, toss lightly to coat with dressing.
• Add watermelon, blueberries, cucumber, and scallions and toss to combine.
• Divide salad among 4 plates. Top with feta cheese and sprinkle with black pepper. Serve
immediately.
EGG SALAD SANDWICHES

• Cook Time: 10 mins
• Total: 20 mins
INGREDIENTS
• 4 large eggs
• 2 tbsp low-fat mayonnaise
• 2 tsp mustard
• ½ cup Musco green olives drained
• 8 slices whole wheat bread
• ¼ (.75 oz) pkg chives
• 2 tomatoes
INSTRUCTIONS
• Boil the eggs for 10 min. and place in a bowl of ice water.
• Meanwhile, in a large bowl, whisk mayonnaise and mustard together. Season with salt (in moderation)
and pepper. Slice the olives. Peel the eggs and dice into small pieces. Fold the eggs and olives into
mayonnaise mixture to combine.
• Spread egg salad on 4 slices of whole wheat bread. Chop the chives and sprinkle over the egg. Cut the
tomatoes into slices and place over the chives. Top with remaining bread slices and cut in half.
PEPPERED BEEF MEDALLIONS

INGREDIENTS
• 4 ⅓ lb grass-fed beef tenderloin steaks

• 2 tsp garlic, crushed
• 1 tbsp cracked black pepper
• ¼ cup finely chopped parsley
INSTRUCTIONS
• Preheat grill to high heat. Combine garlic, pepper and parsley. Roll outside edges of each steak
in pepper mixture. Cook steaks for 3–4 minutes on each side or until cooked to desired
doneness. Remove from grill and cover loosely. Allow to rest for 5 minutes before serving.
MIGHTY PARMESAN VEGETABLES

• Total: 25 mins
INGREDIENTS
• 1 ½ cup water or vegetable stock
• Salt to taste
• ½ lb snow peas, strings removed (optional)
• ½ lb broccoli florets (about 2 cups)
• ½ lb cauliflower florets (about 2 cups)
• 2 medium carrots, peeled and julienned
• 1 tbsp reduced-fat margarine
• 2 tbsp grated Parmesan cheese
INSTRUCTIONS
• Place the water or stock and the salt in a medium-sized saucepan. Bring to boil over medium-high heat.
• Add vegetables, stirring to mix.
• Reduce heat to medium, cover, and simmer for about 6 to 8 minutes, or until vegetables are crisp-
tender.
• Drain vegetables, and stir in margarine and cheese. Serve hot.
DEVILED EGGS

• Total Time: 20 mins
INGREDIENTS
• 12 eggs, hard-boiled
• ¾ cup mayonnaise (or a little more; eggs must be moist)
• 2 tsp dijon mustard
• salt to taste
• pepper to taste
• 3 dash tabasco sauce or other hot sauce (optional)
• 24 pieces sliced Pimento
INSTRUCTIONS
• Shell eggs and cut in half lengthwise.

• Remove yolks, keeping egg whites intact, and in medium bowl mash yoks with remaining ingredients
except pimento strips and parsley, using fork. Spoon into egg whites.
• Garnish as desired. Refrigerate until needed.
BRAZILIAN CHEESE ROLLS

INGREDIENTS
• 1 large egg
• ⅓ cup olive oil
• ⅔ cup milk
• 1 ½ cups tapioca flour
• ½ cup feta
• 2 tsp salt
• cooking spray
• mini muffin tin
INSTRUCTIONS
• Preheat oven to 400°F. Add all ingredients except cooking spray to a blender and blend on low
to combine. Scrape down the sides of the blender to combine all ingredients.
• Spray a mini muffin tin with cooking spray. Divide batter evenly among 24 cavities and bake for
20 min., or until rolls rise and are firm to the touch. Serve immediately.
HONEY-MUSTARD CHICKEN DRUMSTICKS

• Cooking Time: 45 mins
INGREDIENTS
• 2 tbsp flour
• 1 tsp curry powder
• ½ tsp salt
• 8 chicken drumsticks (about 3 ¾ lbs.)
• 3 tbsp butter
• ¼ cup coarse brown mustard
• ¼ cup honey
• ⅔ cup chicken broth
INSTRUCTIONS
• Preheat oven to 350°F. Line a rimmed baking pan with foil, and coat foil with nonstick cooking
spray. In a large resealable plastic bag, combine flour, curry powder and salt. Add chicken; seal
bag and shake to coat.
• In a large nonstick skillet, melt butter over medium-high heat. Remove chicken from bag;
reserve flour mixture. Add chicken to pan; cook 10 minutes or until evenly browned, turning
occasionally.
• Place chicken on baking pan; set aside. Place skillet over medium heat. Add mustard and
honey; cook and stir until blended. Stir in broth and reserved flour mixture. Remove skillet from
heat; pour sauce over chicken.
• Cover baking pan tightly with foil. Bake 30 minutes or until an instant-read thermometer
inserted into the chicken registers 165°F. Serve hot or warm.
SCALLOPS WITH CREAMY PESTO

INGREDIENTS
• 1 ½ tsp olive oil

• 1 ½ lb sea scallops, patted dry
• ⅓ cup prepared pesto
• 2 tbsp heavy whipping cream
INSTRUCTIONS
• Heat the oil in a skillet over medium high heat. Add scallops and cook for 4 minutes, turning
once, until golden and just barely opaque at centers. Remove to a plate. Turn off the heat, add
pesto and cream to skillet; stir to blend.
• Spoon pesto-cream sauce onto serving plates and top with scallops.
CREAM CHEESE, NUTELLA, AND STAWBERRY WAFFLES

INGREDIENTS
• 8 toaster waffles
• ¼ cup cream cheese
• ¼ cup Nutella
• 1 cup sliced strawberries
INSTRUCTIONS
• Prepare waffles according to package directions.

• Spread 4 waffles with 1 tbsp cream cheese. Spread 1 tbsp Nutella over the remaining 4, then
top with ¼ cup sliced strawberries.
• Press the cream cheese waffles over the strawberry-Nutella waffles to create 4 breakfast
sandwiches.

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RECIPE BOOK IN TLE

RODGE LABAY AND JERVIN NULLAR 10- CAMIA

• Prep Time 20 minutes

• 2 carrots peeled, halved lengthwise and sliced • 6 cups chicken broth

• 2 tablespoons chopped fresh parsley

• Prep Time: 20 mins

• Prep Time: 10 mins

• Prep Time: 10 mins

• 4 ⅓ lb grass-fed beef tenderloin steaks

• Prep Time: 15 mins

• Prep Time: 10 mins

• Shell eggs and cut in half lengthwise.

• Prep Time: 5 mins

• Prep Time: 15 mins

• Prep Time: 5 mins

• 1 ½ tsp olive oil

• Prep Time: 5 mins

• Prepare waffles according to package directions.

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