Cooking Lessons for Dad

Cooking Lessons for Beginners

Lentil Tacos

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Trying to eat healthier but don’t want to sacrifice taste? If so, you will be happy you found this Lentil Tacos recipe to satisfy even picky eaters! These tacos are perfect when you need to feed a group of hungry eaters with different tastes. Set out a variety of healthy toppings and everyone can make a specialty taco they will love!

I like to serve an assortment of toppings with these Lentil Tacos. Often, I will set out lettuce, tomatoes, onions (green, red or yellow!), avocados, salsa, guacamole, chopped black olives, shredded cheese, and sour cream. For the vegans you can serve vegan sour cream and vegan cheese!

I think these Lentil Tacos will be one of your favorite recipes for both small and large gatherings. If you have a small group, you can save the extra Lentil Tacos mixture in the fridge. Reheat it later for more tasty tacos! If you have a large crowd you can double this recipe and buy lots of tacos shells! What a perfect, healthy, tasty meal recipe that everyone will love! Watch this cooking video and serve these delicious Lentil Tacos for dinner tonight!

Yield: 6 servings

Lentil Tacos

Ingredients

  • 1 1/4 cup water
  • 1 (10 ounce) can diced tomatoes with green chilies
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt (or to taste)
  • 1/8 teaspoon poepper, fresh ground
  • 1 cup lentils, dried (sorted, rinsed & drained)
  • 12 taco shells
  • Toppings of your choice

Instructions

  1. In a medium saucepan, stir together the water, tomatoes with green chilies, tomato sauce, chili powder, cumin, garlic powder, salt and pepper.
  2. Bring mixture to a boil. Add lentils and stir.
  3. Reduce the heat to a simmer then cover the pan with a lid.
  4. Simmer about 35 minutes or until the lentils are as soft as you like them. If the mixture becomes dry before the lentils are done add a little more water.
  5. Add the lentil mixture to the taco shells. Top with your choice of toppings like shredded lettuce, diced tomatoes, diced onions, salsa, guacamole, and sour cream.

Notes

Heat the taco shells according to package directions if desired.

It would be fun to have a taco party and set lots of different toppings out. Your guests can custom make their Lentil Tacos how they like them!

See a cooking demonstration of this Lentil Tacos recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Roasted Chicken and Red Potatoes

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Learn how to make delicous Roasted Chicken and Red Potatoes! In this cooking video Karen Breyer and her dad will show you step-by-step how to make this easy, healthy Roasted Chicken and Red Potatoes recipe.

Have you been wanting an easy, healthy chicken and potatoes recipe? You found it with this Roasted Chicken and Red Potatoes dish! This chicken dinner recipe has only a few healthy ingredients and is very easy to make. I think it is extra nice that you are baking both the chicken and potatoes together in one pan in the oven. Add an extra veggie or salad to this chicken and potato dish and you have a healthy, satisfying meal sure to please everyone!

If you are looking for great dinner ideas I think you will be very happy you found this recipe. Watch this cooking video and make this easy, healthy delicious Roasted Chicken and Red Potatoes recipe for dinner tonight!

Yield: 6 servings

Roasted Chicken and Red Potatoes

Ingredients

  • 1 1/2 - 2 pounds broiler-fryer chicken pieces, skinless
  • 1 pound red potatoes, quartered
  • 2 teaspoons basil, dried
  • 1/2 teaspoon thyme, dried
  • 1 teaspoon garlic salt
  • 2 tablespoons olive or vegetable oil
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Preheat oven to 375 degrees.
  2. Cut the potatoes in quarters or eights so they are all about the same size.
  3. Arrange chicken and potatoes in a single layer in a 13 x 9 x 2 inch rectangle pan.
  4. In a small bowl, mix together the basil, thyme, garlic salt and oil.
  5. Sprinkle, brush or rub the mixture over the chicken and potatoes.
  6. Cover the pan with foil and bake for 30 minutes.
  7. Remove the foil. Turn the chicken and potatoes over.
  8. Bake uncovered 20 - 30 minutes more or until the juice of the chicken is no longer pink when the thickest part of the chicken is cut.
  9. Salt and pepper to taste.

Notes

You can use three times the amount of fresh herbs instead of dried herbs.

See a cooking demonstration of this Roasted Chicken and Red Potatoes recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Mexican Veggie Pizzas

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Make this fast, easy, healthy, yummy Mexican Veggie Pizzas recipe in a toaster oven or regular oven! In this video Karen Breyer will show you step-by-step how to make Mexican Veggie Pizzas. This is a perfect recipe for a crowd or for just one or two people. You can make this Mexican Veggie Pizza mixture ahead of time and then make the number of pizzas you want when you are ready.

This Mexican Veggie Pizzas recipe is great for kids who are old enough to use a toaster oven. They can make one or two Mexican Veggie Pizzas in the toaster oven after school or for a meal (then you don’t need to!). If your kids want to learn how to cook, this is an easy, yummy recipe for them to start with.

These Mexican Veggie Pizzas are delicious on their own and they are even yummier when you add your favorite toppings to them. You can top them with tomatoes, salsa, sour cream, guacamole, avocados, chopped lettuce, sliced olives and more! Watch this cooking video and make this delicious Mexican Veggie Pizzas recipe today!

Yield: 6 servings

Mexican Veggie Pizzas

Ingredients

  • 1 1/2 cups yellow corn, frozen
  • 1 can (14 1/2 oz.) diced tomatoes with green chilies
  • 1 can (16 oz.) fat-free refried beans
  • 1/2 - 1 teaspoon garlic powder
  • 1/2 - 1 teaspoon cumin, ground
  • 6 tostada shells
  • 3/4 cup Mexican cheese blend, shredded (regular or vegan)
  • Your choice of toppings.

Instructions

  1. Preheat the oven to 425 degrees. Line a cookie sheet with foil.
  2. Rinse and drain the corn, then set aside.
  3. Pour tomatoes and their juice into a mixing bowl. Break up any large chunks with a fork.
  4. Add corn, refried beans, garlic powder, and ground cumin to the tomatoes. Mix well.
  5. Place tostada shells on a cookie sheet lined with foil.
  6. Spread the mixture to the edges of the shells with the back of a spoon. Use 1/2 cup to 2/3 cup per shell.
  7. Top each shell with 1-2 tablespoons of shredded cheese.
  8. Bake for about 10 minutes or until the cheese just starts to bubble and brown.
  9. Remove from oven and top tostadas with desired toppings.

Notes

Some suggested toppings:
Lettuce, shredded or chopped
Tomatoes, diced or sliced
Green onions, sliced
Black olives, sliced or diced
Salsa
Sour Cream
Avocados, diced or sliced
Guacamole

Everyone loves these. Great for a crowd. You can also just make a couple and save the unused bean mixture in the refrigerator for about a week.You can make one or two at a time in the toaster oven.

You can thaw the corn on the counter for a few minutes or in the refrigerator for a longer time. If there was not any ice on the corn you do not need to rinse it if it is already thawed. You could use rinsed and drained canned corn in place of the frozen corn, but the frozen corn will probably taste much fresher.

See a cooking demonstration of this Mexican Veggie Pizzas recipe on the Cooking Lessons for Dad YouTube channel,

© Karen Breyer

 

Pita Pizza

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Make Delicious, Hot Pita Pizza in your toaster oven! In this cooking video Karen Breyer will show you step-by-step how to make healthy Toaster Oven Pita Pizza. This is the easiest, fastest way to make delicious, healthy pizza. Make this pita pizza recipe in less than 10 minutes from start to finish. Bake these pita pizzas for 4 – 5 minutes in your toaster oven. You can also bake these pita pizzas in your regular oven. Add pizza toppings of your choice and make a perfect pizza you will love!

These Pita Pizzas are perfect a simple lunch or dinner or for a big pizza party! Make customized Pita Pizzas that will make everyone happy! Watch this cooking video and make delicious, healthy, hot Pita Pizzas today!

Yield: 2 pizzas

Pita Pizza

Ingredients

  • 2 pita breads, whole wheat
  • 1/2 cup pizza, tomato or pasta sauce (or as desired)
  • 1/2 cup mozzarella cheese, shredded (regular or vegan)
  • Your choice of topping (see below)

Instructions

  1. Preheat regular or toaster oven to 400 degrees.
  2. For regular oven: Cover baking sheet with foil. Place pita breads on the baking sheet, scooped side facing up. For toaster oven: No need for a pan. You will be placing directly on the baking rack.
  3. Spread 1/4 cup of sauce evenly over each pita bread, leaving about 1/2 inch border without sauce.
  4. Sprinkle 1/4 cup of cheese over sauce.
  5. Layer and arrange your choice of toppings over the cheese and sauce.
  6. For regular oven: Bake about 10 minutes or until the pita bread reaches desired crispness and cheese starts to bubble and brown. For toaster oven: Place each pizza one at time on the rack of a toaster oven. Toast until the cheese starts to brown and bubble (about 3 or 4 minutes). Serve while hot!

Notes

Choice of toppings:
Onions, chopped (any color)
Bell peppers, sliced or chopped (any color)
Mushrooms, sliced
Veggie or regular meats (cooked)
Beans, cooked
Pineapple, tidbits
Tomatoes, sliced
Olives, pitted and sliced (black or green)
Zucchini, sliced thin
Herbs, fresh (oregano, basil)
Garlic powder
Parmesan cheese
Crushed red pepper flakes
Cheese, shredded, variety
Many others... use your imagination!

You can use more or less sauce and toppings as desired. Your pizza will be as healthy as the toppings are.

Vegan cheese may not brown and bubble. When using vegan cheese remove the pizza when the crust starts to brown and the toppings are cooked.

Cut these pita pizzas in quarters for delicious appetizers!

See a cooking demonstration of this Pita Pizza recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer
Category: Toaster Oven or Regular Oven

 

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