Easy Food Prep: 3 simple recipes you can make w/ limited time




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Greek Inspired Pasta Salad:
Ingredients:
1 box rotini pasta (I like the tri-color)
1/2 lb hard salami sliced thick for cubing
2-3 oz chopped Kalamata Olives (can sub black also)
Greek Dressing
2-3 oz chopped roasted red peppers
4 oz chopped artichoke hearts
1/4 chopped red onion
1 medium tomato
1/2 chopped English cucumber (regular cucumber is ok too)
Parmesan cheese to taste on top

METHOD:
Boil pasta in salted water until al dente. Drain & rinse in COLD water immediately. Add cold pasta to bowl of ingredients and stir well. Add dressing and stir well. Add more dressing if needed until pasta salad looks like it’s “glistening.” Cover tightly w/ saran wrap for atleast an hour. Serve & enjoy.

Honey Corn Strawberry Muffins:
Box of any brand corn bread mix (I like the honey/corn bread flavor)
6-8 Large sliced strawberries
METHOD: Follow directions on the box but add in the thinly sliced strawberries. (Or any berries you like) Bake & enjoy 🙂

Western EGGY “Muffins” (1 dozen)
(I was inspired to make these after seeing the Baking Mad Gym Addict make her own version awhile back. This was my 3rd time making them. This is my own version, I just got the concept from her ^.)
Ingredients:
6 slices of bacon cut in half (so, 12 halves)
1 dozen eggs
3-4 oz shredded cheese (I like cheddar)
1/2 green pepper diced finely
1/4 red onion diced finely
seasoned salt to taste (optional, but I like it)
cooking spray of your choice

METHOD:
Spray muffin tin well with cooking spray. Place bacon halves inside in a “cup” or “bowl” shape. Bake in pre-heated oven for 7+ mins so bacon is partially cooked. Crack an egg into each bacon “cup” then top with peppers/onions, cheese, & a light sprinkle of the seasoned salt. Bake at 350 for 15 mins until egg cups feel firm and bacon is cooked through. These are GREAT for a quick breakfast (or any meal/snack).
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