WEEKLY RECIPES
Strawberry & Honey French Toast
Ingredients (2 servings)
4 slices bread
2 eggs
½ cup milk
1 cup fresh strawberries, sliced
2 tbsp honey
Butter or oil for pan
Instructions
Whisk eggs and milk in a bowl.
Dip bread slices into mixture.
Cook on a buttered skillet over medium heat until golden on both sides.
Top with strawberries and drizzle honey.
Grilled Chicken & Rice Bowl
Ingredients (2–3 servings)
1 lb boneless chicken breast
1 cup rice (uncooked)
1 bell pepper, sliced
½ onion, sliced
1 packet Goya Sazón
2 tbsp oil
Instructions
Cook rice according to package directions.
Season chicken with Sazón and grill or pan-sear until cooked through.
Sauté peppers and onions in oil until soft.
Serve chicken sliced over rice with veggies.
Baked Tilapia with Potatoes & Spinach
Ingredients (2 servings)
2 tilapia fillets
2 medium potatoes, cubed
2 cups fresh spinach
2 tbsp olive oil
½ tsp garlic powder
Salt & pepper
Instructions
Preheat oven to 400°F (205°C).
Toss potatoes with 1 tbsp oil, salt, and pepper. Roast 25 minutes.
Add tilapia brushed with oil and garlic powder; bake 10–12 minutes.
Quickly sauté spinach with remaining oil until wilted.
Plate together.
No-Bake Maria Cookie Strawberry Cream Cups
Ingredients (3–4 cups)
1 cup crushed Maria cookies
½ cup evaporated milk
¼ cup sugar
1 cup strawberries, chopped
Instructions
Mix evaporated milk and sugar until smooth.
In cups, layer cookies → cream → strawberries.
Repeat layers.
Chill 20–30 minutes before serving.