1. Grilled Chicken
Ingredients:
2 chicken legs (bone-in, skin-on)
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp thyme
Salt and pepper to taste
Instructions:
Preheat the grill or oven to 375°F (190°C).
Rub the chicken legs with olive oil and season with garlic powder, paprika, thyme, salt, and pepper.
Grill the chicken for about 35-40 minutes, turning occasionally, until the skin is crispy and the internal temperature reaches 165°F (75°C).
Let the chicken rest for a few minutes before serving.
2. Fried Rice
Ingredients:
2 cups cooked white rice (preferably day-old)
1/2 cup diced zucchini
1/4 cup corn kernels
1/4 cup diced red bell pepper
1 small onion, diced
2 tbsp soy sauce
1 tbsp vegetable oil
Salt and pepper to taste
Instructions:
Heat vegetable oil in a large pan or wok over medium heat.
Sauté the onions, zucchini, corn, and bell pepper until tender, about 3-4 minutes.
Add the cooked rice and stir-fry for another 5 minutes, breaking up any clumps.
Season with soy sauce, salt, and pepper, and stir until everything is well combined.
3. Mashed Sweet Potatoes
Ingredients:
2 large sweet potatoes, peeled and cubed
2 tbsp butter
1/4 cup milk (optional for creaminess)
Salt and pepper to taste
Instructions:
Boil the sweet potatoes in salted water until tender, about 15-20 minutes.
Drain and mash the sweet potatoes with butter and milk for a creamier texture.
Season with salt and pepper to taste.
4. Beetroot Salad
Ingredients:
2 small beets, boiled or roasted, peeled, and diced
1 tbsp olive oil
1 tbsp vinegar (optional)
Salt and pepper to taste
Instructions:
Boil or roast the beets until tender (about 30-40 minutes). Peel and dice them into small cubes.
Toss the diced beets with olive oil and vinegar, and season with salt and pepper. Set aside.
5. Creamy Coleslaw
Ingredients:
2 cups shredded cabbage
1/2 cup shredded carrots
1/4 cup mayonnaise
1 tbsp vinegar
Salt and pepper to taste
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