Spent the whole day prepping: ratatouille, fish, and egg bites!
So I made my version of ratatouille, tilapia with sweet potatoes and spinach, and two different versions of egg bites. Recipes in the comments.
by DaileDoe
2 Comments
DaileDoe
**Ratatouille**
First, you’re gonna want to slice all your veggies to about the same thickness. I used yellow squash, zucchini, and eggplant. You can use any veggies, really, as long as they all cook in about the same amount of time. (I tried turnips once, and they were hard as a rock when everything else was done!)
Spread a jar of marinara sauce on the bottom of your pan. Then start to layer your veggies in rows. I added pepperoni slices to mine, as well, because I like the flavor and I’m trying to squeeze in protein any way I can.
Sprinkle with seasoning (garlic and onion powder, salt, and pepper).
Cover with tin foil and bake at 350° for 45 minutes. Remove the foil, bake for an additional 20 minutes or until thickest veggies are done. Then sprinkle mozzarella cheese on top and bake until it melts.
I used 5 squash, 5 zucchini, and 2 eggplants here, and it made 13 nice sized portions.
**Tilapia**
Dice the sweet potatoes first, because they rake the longest to cook. I used about 6 pounds of sweet potatoes. Once diced, put them in a deep baking dish. Add spoon fulls of butter on top, about 2 for each pound.
I was going to sprinkle cinnamon on the potatoes, but I realized I was out after I got home from the store, and I didn’t want to go back out. So these are some bland taters.
Cover with foil, and bake at 350° until soft.
For the tilapia, I placed the filets on an oiled cookie sheet, added lemon pepper seasoning, and baked at 350° for about 20 minutes.
The spinach is just from a can, with the juice drained.
**Egg Bites**
So, I used liquid eggs for these. A bit more expensive, but worth it in my opinion so that I didn’t have to crack oodles of eggs.
I cooked up 2 pounds of sausage, then crumbled it. I also cooked a whole pack of bacon, and 12 bell peppers (cleaned out and diced up).
Spray a muffin tin liberally with olive oil. Add a bit of peppers, mushrooms (I used canned), your choice of meat, and cheese (I used mozzarella). Then pour in a bit of the liquid egg. You don’t want to go all the way to the top, because they do expand quite a bit when cooking.
Bake at 350° for 20 minutes, or until the egg isn’t runny anymore. Promptly remove them from the muffin tin (a spoon worked well for this) and place on a cookie sheet to cool. (If you leave them in the muffin tin to cool, they will stick.)
AnxiousKris
Nicely done! I feel like that has to take a lot of dedication!
2 Comments
**Ratatouille**
First, you’re gonna want to slice all your veggies to about the same thickness. I used yellow squash, zucchini, and eggplant. You can use any veggies, really, as long as they all cook in about the same amount of time. (I tried turnips once, and they were hard as a rock when everything else was done!)
Spread a jar of marinara sauce on the bottom of your pan. Then start to layer your veggies in rows. I added pepperoni slices to mine, as well, because I like the flavor and I’m trying to squeeze in protein any way I can.
Sprinkle with seasoning (garlic and onion powder, salt, and pepper).
Cover with tin foil and bake at 350° for 45 minutes. Remove the foil, bake for an additional 20 minutes or until thickest veggies are done. Then sprinkle mozzarella cheese on top and bake until it melts.
I used 5 squash, 5 zucchini, and 2 eggplants here, and it made 13 nice sized portions.
**Tilapia**
Dice the sweet potatoes first, because they rake the longest to cook. I used about 6 pounds of sweet potatoes. Once diced, put them in a deep baking dish. Add spoon fulls of butter on top, about 2 for each pound.
I was going to sprinkle cinnamon on the potatoes, but I realized I was out after I got home from the store, and I didn’t want to go back out. So these are some bland taters.
Cover with foil, and bake at 350° until soft.
For the tilapia, I placed the filets on an oiled cookie sheet, added lemon pepper seasoning, and baked at 350° for about 20 minutes.
The spinach is just from a can, with the juice drained.
**Egg Bites**
So, I used liquid eggs for these. A bit more expensive, but worth it in my opinion so that I didn’t have to crack oodles of eggs.
I cooked up 2 pounds of sausage, then crumbled it. I also cooked a whole pack of bacon, and 12 bell peppers (cleaned out and diced up).
Spray a muffin tin liberally with olive oil. Add a bit of peppers, mushrooms (I used canned), your choice of meat, and cheese (I used mozzarella). Then pour in a bit of the liquid egg. You don’t want to go all the way to the top, because they do expand quite a bit when cooking.
Bake at 350° for 20 minutes, or until the egg isn’t runny anymore. Promptly remove them from the muffin tin (a spoon worked well for this) and place on a cookie sheet to cool. (If you leave them in the muffin tin to cool, they will stick.)
Nicely done! I feel like that has to take a lot of dedication!