My students made this on a weekly basis, the recipe has been perfected by students so you know it will work well. The picture below is how it was sold to teachers, staff and students for $2.75. There are also a few variations below that we tried and loved but did not get pictures of.
Yield: 4
Ingredients
1 large spaghetti squash (2½ pounds)
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder, divided
1 teaspoon onion powder, divided
1 (12-ounce) package frozen artichoke hearts, thawed and chopped
1 (10-ounce) package frozen spinach, thawed and squeezed dry
...
Yield: 4-6
Ingredients
3 onions, thinly sliced
½ sweetheart cabbage, shredded
2 tbsp olive oil, plus extra for drizzling
1 cup orzo
6 skin-on chicken thighs
Zest of 1 lemon, juice of ½ lemon
1½ cups cooled chicken stock
1 lemon, sliced
4 cloves garlic, finely chopped
A few sprigs of fre...
This is a classroom favourite, that I should have memorized but still do not!
Yield: 4-5
Marinade Ingredients
1/2 Cup soy sauce
1/2 Cup brown sugar
3 Tbsp cornstarch
3 Tbsp zested fresh ginger
8 cloves minced garlic
2 pinch red pepper flakes
3-4 skinless, boneless chicken thighs, thinl...
I was looking for a new venison recipe, and found this gem on Julie Golob's website. You can make it with a package of Campbell's Korean BBQ sauce but its really easy to make your own too. I was at school so Matt put this slow cooker recipe together for our dinner and it was a huge success!
