Welcome to Healthy Cooking with Chef Alex

Produced by My Friends House Food and Wellness Non-Profit, these videos are designed to help teens and adults cook healthy meals. Recipe can be found here: https://myfriendshouseinc.org/wp-content/uploads/2021/01/Sliced-Roasted-Sweet-Potatoes.pdf #PoorNutritionKills For more information, contact info@myfriendshouseinc.org. https://myfriendshouseinc.org/ This project is supported by a grant from the Evangelical Lutheran Church in America.

Tikka Masala Smothered Chicken Serves 4-6 people Ingredients 5 chicken Thighs 2 large steak tomatoes, cut into large chunks 3 medium onions, diced 1 12oz jar Tikka Masala Sauce (available at Aldi, Ralph’s and Food 4 Less) ½- 1 cup water or broth 3 garlic cloves, sliced 1 bunch cilantro, divided 1 tsp salt, divided ½ tsp black Pepper ½ tsp dried thyme Method of Prep Sprinkle half of your salt over the skin of the chicken. In a large cold skillet, place your chicken skin side down in the skillet and turn heat to medium to allow skin to brown and crisp. Season the flesh side of the chicken with remaining salt, pepper and thyme After 10 minutes, turn the chicken over to cook for 5 minutes on the flesh side. Remove from the pan. Add the onions and cook until browned. Then add the tomatoes, garlic, half of the cilantro and cook for 5 minutes.. Pour tikka masala sauce over the vegetables and stir until evenly dispersed. Place chicken back into the pan and cover with a lid. Cook for additional 10-15 minutes or until the internal temperature reads 165 degrees on a kitchen thermometer. Top with remaining fresh cilantro. Enjoy! Garlic Mashed Potatoes Serves 4-6 people Ingredients 4 large russet potatoes,diced 2 cloves of garlic .5 cup half and half or milk ¾ tsp salt .5 tsp black or white pepper Method of Prep In a medium pot, add the diced potatoes and garlic and cover with water. Place on the stove and bring to a boil. Boil potatoes until fork tender Drain water and return potatoes and garlic to the pot and place back on the stove over low heat to evaporate any remaining water. Begin to mash potatoes and garlic with a masher or wicks. Once most of the potatoes are mashed add the half and half, salt and pepper and mix until combined. Enjoy! --- Produced by My Friends House Food and Wellness Non-Profit, these videos are designed to help teens and adults cook healthy meals. #PoorNutritionKills For more information, contact info@myfriendshouseinc.org. https://myfriendshouseinc.org/ This project is supported by a grant from the Evangelical Lutheran Church in America.

Produced by My Friends House Food and Wellness Non-Profit, these videos are designed to help teens and adults cook healthy meals. #PoorNutritionKills For more information, contact info@myfriendshouseinc.org. https://myfriendshouseinc.org/ This project is supported by a grant from the Evangelical Lutheran Church in America.

Marinated Zucchini Salad Serves 4-6 people Ingredients 2 medium zucchini, half moon slices ¼-½ red onion sliced thinly 2 medium tomatoes sliced in thin wedges 2 bell peppers, sliced 2 tbsp fresh oregano ¼-½ cup vinaigrette of your recipe. Method of Prep Wash and slice all your vegetables and add to a large bowl Toss with your favorite salad dressing and allow to marinate refrigerated for at least an hour Season with salt and pepper before serving. ... Produced by My Friends House Food and Wellness Non-Profit, these videos are designed to help teens and adults cook healthy meals. #PoorNutritionKills For more information, contact info@myfriendshouseinc.org. https://myfriendshouseinc.org/ This project is supported by a grant from the Evangelical Lutheran Church in America.

Crispy Baked Potato Wedges Serves 4-6 people Ingredients 3 russet potatoes, washed and cut into eighths 3 tbsp oil ¼ tsp nutmeg ½ pack mojito lime marinade seasoning ½ tsp ground thyme Method of Prep Preheat oven to 400 degrees Combine spices and oil in a boil Add sliced potato wedges and toss until completely coated in seasoning and spices Arrange wedges evenly onto nonstick baking sheet Bake for 30 minutes and remove from the oven to flip the wedges over. Return to the oven and bake for an additional 20-30 minutes. ... Produced by My Friends House Food and Wellness Non-Profit, these videos are designed to help teens and adults cook healthy meals. #PoorNutritionKills For more information, contact info@myfriendshouseinc.org. https://myfriendshouseinc.org/ This project is supported by a grant from the Evangelical Lutheran Church in America.

Vegetarian Black Bean Sloppy Joe Filling Serves 4-6 people 14 oz black beans, boiled until tender 6 oz portobello mushrooms, medium dice 3 garlic cloves 1⁄2 red onion, small dice 1-3 tbsp oil 2 tsp chicken seasoning 1⁄2 tsp thyme 1⁄2 tsp smoked paprika 1⁄2 tsp black pepper 1-2 bay leaves 1 cup reduced sugar barbecue sauce 2-4 cups water Method of Prep 1. Heat oil in a large pan over medium-high heat. 2. Add diced mushrooms and onion and cook until browned. 3. Add minced garlic and spices and cook for an additional 5 minutes. 4. Stir in beans, barbecue sauce, bay leaf and water. Cook for 20 minutes on low heat until thickened. … Produced by My Friends House Food and Wellness Non-Profit, these videos are designed to help teens and adults cook healthy meals. #PoorNutritionKills For more information, contact info@myfriendshouseinc.org. https://myfriendshouseinc.org/ This project is supported by a grant from the Evangelical Lutheran Church in America.

Shrimp Enchilada Pasta Serves 8-10 people Ingredients 2 pounds raw peeled/ deveined shrimp 1 tsp minced garlic 1 tsp dried oregano 1tsp cumin ¼ tsp chili powder 2 tsp salt-free seasoning ½ tsp salt, plus 1-2 tsp for pasta water ¼ tsp black pepper 2 tbsp butter 1 pound cooked/drained pasta (boiled 6-7 minutes) 1 can cream of celery soup 12 oz frozen sweet corn 14 oz canned black beans, drained and rinsed 28 oz can green enchilada sauce 1 can no salt added rotel tomatoes, drained 4oz can green chilis 16 oz shredded cheese, divided Method of Prep 1. Fill a large pot with water and set on high heat to boil 2. Wash, drain and pat dry your cleaned/deveined shrimp 3. Season shrimp with minced garlic, oregano, cumin, chili powder, salt-free seasoning, and pepper. Allow to marinate for 10-15 minutes 4. While shrimp marinates, add salt to the boiling water and then your pasta. Stir and cook for 6-7 minutes. Drain and set aside. 5. In a large pan or skillet, add your butter and place on medium-high heat. Once butter is melted and pan is hot add the shrimp and spread out in an even layer to allow for searing. 6. Once shrimp start to curl, flip them over and then season with salt. Remove from pan after 5-8 minutes 7. In a large bowl combine cream of celery, corn, beans, enchilada sauce, rotel tomatoes, green chilis and 8 ounces of the shredded cheese. Once these ingredients are well mixed, fold in the pasta and shrimp. 8. Transfer the pasta mixture to a casserole or baking pan and bake at 375 degrees for 15-20 minutes. Produced by My Friends House Food and Wellness Non-Profit, these videos are designed to help teens and adults cook healthy meals. #PoorNutritionKills For more information, contact info@myfriendshouseinc.org. https://myfriendshouseinc.org/ This project is supported by a grant from the Evangelical Lutheran Church in America.