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muppetsilas · 4 years

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Recipes

I’m by no means even an average cook, but I know what I like, what works for me, and what I can physically do with my disability.

I’ve stressed the importance of a protein heavy diet and low to no carbs, so I thought I’d just list a couple things I make weekly and/or monthly the are easy, tasty, healthy, and easy to store and reheat. Being disabled, i can’t cook every day, so storage and reheating is crucial.

Chili: -Pound of Ground Meat (I don’t like beef, so I use ground chicken, but you can use beef, venison, or turkey too). -3 cans of beans (any you like; I use one can of black, one pinto, and one either navy or kidney). -cumin -garlic powder -chili powder -any other fun things you want to add (you’ll see this in my recipes a lot; I like to improvise and you should try to keep it fun!) *Brown the meat with anything else you like. I add mushrooms and if I’m feeling sassy, sometimes peppers and/or mushrooms. *Throw that in a crock pot (or large pot on stove set to the lowest heat possible) with the beans and spices to taste. *Simmer it for a couple hours.

Shrimp Tacos: -In a bowl, combine a cup or shredded cabbage (I use the ore-shredded in a bag kind bc I can’t do my own chopping), 1 tsp plain greek yogurt, 1 tsp sour cream, 1 tsp mayo, and a few squirts of lime juice. Set that aside. -in a skillet or wok pot, sautee up some shrimp with whatever spices you like. I do a bit of garlic powder, adobo, and taco seasoning. At the very end, when they are cooked, throw in some chopped green onions. -Heat up a couple tortillas in the microwave or on a pan and then place scoops of the cabbage mixture into them and place the shrimpys on top. -EAT THE HECK OUTTA THEM *for storage, you would store the cabbage separate from the shrimp in the fridge and then just heat up the shrimp before assembling. Do not freeze the cabbage, but you can freeze the shrimp).

Crack Slaw: -Your favorite meat. Any kind at all! Brown it in a skillet or whatever. -Add in the rest or that cabbage leftover from the shrimp tacos and then pour in some soy sauce, garlic powder, and sesame oil. Some ginger paste and green onions are great in there too. -Have fun with it, throw in anything that seems tasty. Just lean toward an Asian feel and you can’t go wrong. *This one shouldn’t be frozen, just stick it in the fridge and eat on it all week.

Egg Salad: -Hard boil some eggs. -Smush em up in a bowl/container with mayo and a tsp of mustard. I hate mustard, but a little really does add some pizzazz. -Dash of salt and that’s it! Have it by itself as a snack or on a slice of whole wheat. Also great on a wheat tortilla.

Tuna Salad: -4 cans of tuna. -Chopped peppers, celery, and onions; diced really small. -Mix those up and add however much mayo you like. *I love this on my protein chips or wheat thins. Also amazing on spinach or tomato tortillas (really any tortillas), crackers, etc. Or just spoonfuls shoved into your mouth at 2am when you can’t sleep.

Quiche: -Grease your baking dishes. Trust me on this. -Put in all the stuff you like in omelettes. I use a random assortment of onions, peppers, spinach, cheese, ham, sausage, ground pork, and/or mushrooms. You can put anything in there. -Scramble up some eggs or use the liquid pourable eggs in the carton. If you use real eggs, add a splash of milk and it’ll make the eggs fluffier. Sometimes I even put in a tsp of sour cream to make it creamier. -Pour the eggs in and stir up the contents so that the eggs don’t just float on top. -Cover with foil. -Bake/instant pot for about 15 minutes. -They can be refrigerated or even put into airtight containers in the freezer. *When you microwave them, they may be a bit watery, but still yummy. I used to make this in a pan in the oven, but they come out SO much more moist if you can use smaller containers in an instant pot. I use those little ceramic/glass ramekin thingies and I put them in the instant pot on a tiered metal stand; I fit four at a time.

Let me know how these go for you and what you think!

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