Pre-made Salads

C/4 Hot Sauce

Mac & Cheese

Mini Pizzas

Heated ready-to-eat vegetarian breakfast burritos.

Vegetarian Breakfast Burritos

Cuban Wrap Sandwich

Rinse and drain the canned chickpeas. Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion.

Prepare Ingredients

In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, and feta cheese.

Mix Salad

In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Pour over the salad and toss gently to combine.

Dress Salad

Chop the romaine lettuce and gather croutons and grated parmesan cheese.

In a large bowl, toss together the romaine lettuce, croutons, and parmesan cheese.

Drizzle the Caesar dressing over the salad and toss to coat. Serve with lemon wedges and freshly cracked black pepper.

In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until quinoa is fluffy.

Cook Quinoa

Dice the bell pepper and chop the cilantro.

In a large bowl, combine cooked quinoa, bell pepper, black beans, corn, and cilantro.

In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over the salad and toss gently.

Canned chickpeas

Cherry tomatoes, halved

Cucumber, diced

Red onion, finely chopped

Feta cheese, crumbled

Olive oil

Lemon juice

Dried oregano

Salt

Black pepper

Romaine lettuce, chopped

Croutons

Parmesan cheese, grated

Caesar dressing

Lemon wedges

Quinoa, rinsed

Water

Bell pepper, diced

Black beans, canned and rinsed

Corn kernels, canned or frozen

Cilantro, chopped

Lime juice

Wash the habanero peppers and remove the stems. Peel the garlic cloves.

Prepare the Ingredients

In a blender, combine the habanero peppers, garlic cloves, white vinegar, lime juice, salt, sugar, and water. Blend until smooth.

Blend the Mixture

Taste the sauce and adjust seasoning if necessary, adding more salt or sugar to balance the flavors.

Taste and Adjust

Pour the hot sauce into a clean bottle or jar. Seal it tightly.

Bottle the Sauce

Refrigerate the hot sauce for at least 24 hours to allow the flavors to meld.

Refrigerate

Fresh Habanero Peppers

Garlic Cloves

White Vinegar

Lime Juice

Sugar

Remove the mac & cheese from the packaging and place it in a microwave-safe bowl. Heat in the microwave on high for 2-3 minutes, stirring halfway through, until heated thoroughly.

Microwave Method

In a saucepan, pour the ready-to-eat mac & cheese. Heat over medium heat, stirring occasionally, for about 5-7 minutes or until warmed through.

Stovetop Method

Ready-to-eat mac & cheese

Preheat the Oven

Place the ready-to-eat mini pizza bases on a baking sheet.

Prepare the Mini Pizzas

Spread pizza sauce evenly over each base. Sprinkle shredded mozzarella cheese on top, followed by pepperoni slices and sliced bell peppers.

Add Sauce and Toppings

Drizzle olive oil over the pizzas and sprinkle dried oregano, salt, and black pepper to taste.

Season the Pizzas

Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.

Bake the Pizzas

Remove from the oven, let cool slightly, and serve hot.

Serve

Ready-to-eat mini pizza bases

Pizza sauce

Shredded mozzarella cheese

Pepperoni slices

Bell peppers, sliced

In a skillet, heat olive oil over medium heat. Add chopped onion and diced bell pepper, and sauté until softened.

Prepare the Filling

Add the spinach and black beans to the skillet. Cook until the spinach wilts and everything is heated through.

Add Spinach and Beans

In a bowl, beat the eggs and season with salt and black pepper. Pour into the skillet and scramble with the vegetables until cooked.

Scramble the Eggs

Spoon the egg and vegetable mixture onto a tortilla, sprinkle with shredded cheddar cheese, and roll up tightly.

Assemble the Burritos

Place the burritos seam-side down in a skillet over medium heat until the tortillas are golden brown and crispy.

Heat the Burritos

Serve the heated burritos warm with salsa or avocado on the side, if desired.

Black beans, canned

Onion, chopped

Spinach, fresh

Eggs

Cheddar cheese, shredded

Tortillas, large

Layer sliced roast pork, ham, Swiss cheese, and dill pickles on one of the flour tortillas.

Spread yellow mustard evenly over the filling ingredients.

Add Mustard

Place the second tortilla over the filling to form a sandwich.

Top with Second Tortilla

Heat a skillet over medium heat and melt butter. Place the sandwich in the skillet and cook for 3-4 minutes on each side, or until golden brown and the cheese is melted.