7. Egg sandwich
You will need:
2 multigrain bread slices (corners removed)
2 eggs (whisked)
½ red onion (chopped)
½ tomato (chopped)
2tsp mozzarella cheese (grated)
2tsp parsley (finely chopped)
1tbsp rice bran oil
¼tsp dried herbs mix
⅛tsp sea salt
How to make:
Put eggs, onion, tomato, parsley, herbs mix, and salt into a bowl. Mix well using a fork until the mixture turns frothy.
Heat oil in a skillet over medium heat. Pour the egg mixture into the pan while stirring continuously and cook the eggs until the scrambled egg looks well cooked.
Fill the scrambled egg between the bread slices and cut the sandwich Serve warm.
To help your teen develop their meal planning, independence, and preparation skills, suggest that they make a sandwich using leftover foods next time.
8. Salsa and cheese nachos
You will need:
1 pack of Tortilla chips
For Cheese Sauce:
1 cup cheddar cheese
½ cup low-fat milk
1tbsp unsalted butter
1tsp (all-purpose flour)
½tsp tomato ketchup
½tsp hot sauce (optional)
For Salsa
1 plum tomato (peeled, de-seeded, and chopped)
¼ cup red onion (finely chopped)
¼ cup red capsicum (finely chopped)
¼ cup parsley (finely chopped)
1tbsp lime or lemon juice
¼tsp sea salt
How to make:
Melt butter in a thick bottom saucepan over medium heat. As the butter begins bubbling, add all-purpose flour while constantly stirring until the mixture forms a thick roux.
Add milk, cheese, tomato ketchup, and hot sauce. Mix the ingredients well and add more milk to adjust the thickness of the sauce, if needed.
Once the sauce begins bubbling, turn off the heat and set the pan aside to cool.
Take a bowl and add in all the ingredients for salsa. Mix well.
Line the tortilla chips on a plate and layer them with alternating layers of salsa and cheese sauce. Add a final layer of fresh veggies, such as boiled corn, chopped red tomato, and your salsa and cheese nachos are ready!