2. The Menu
Tabouleh Salad
Lentil Soup
Whole wheat pita pocket filled with chicken
Mini pineapple and cream tart
3. Ingredients
Tabouleh Salad
Ingredients
2 teaspoons olive oil
4 teaspoons lemon juice
3 cups chopped fresh parsley
¼ cup chopped fresh mint
1 tomato, chopped
1 cucumber - peeled, seeded and chopped
½ cup bell pepper
1/2 teaspoon salt
ground black pepper to taste
Directions
Chop parsley, mint, tomato, and cucumber.
In a small bowl, add olive oil, lemon juice, salt,
and pepper to make dressing. Mix well.
Add dressing to the chopped vegetables.
Serve
4. Ingredients
Whole Wheat Pita Pockets
Ingredients-
3 chicken breasts
½ teaspoon salt
½ cup sliced onions
½ cup sliced yellow bell pepper
½ cup sliced tomatoes
½ cup chopped lettuce
Ground black pepper to taste
5 whole-wheat pita bread
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon butter
¼ cup yogurt
¼ cup chopped cilantro
2 teaspoons garlic paste
Directions-
In a frying pan, heat the butter and olive oil.
Add chicken and fry until the color changes.
Add one-teaspoon garlic, salt, and black pepper. Cover and let cook until chicken is tender.
Add the sliced onions and bell pepper and cook for one minute.
In a small bowl, add yogurt and mix in chopped cilantro and 1 teaspoon garlic
Heat up the whole-wheat pita bread and cut a slit to make a pocket.
To fill the pita pocket, first add a layer of chopped lettuce, then the chicken mixture, drizzle a teaspoon of the
yogurt dressing and finally the tomatoes on top.
Serve warm.
5. Ingredients
Lentil Soup
Ingredients-
1 cup red lentils
1 clove garlic
1/2 cup onion chopped
1/2 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon lemon juice
Directions
In a large soup pot, add lentils with 2 cups water.
Add salt and garlic.
Bring to a boil. Reduce heat, and simmer for at least 1 hour.
Mash the lentils into a smooth paste.
Add another cup of water and bring to boil.
In a frying pan heat the oil and add onions.
When onions are slightly browned pour over the lentil.
Add lemon.
Serve hot.
6. Ingredients
Mini Pineapple Tartlets
Ingredients-
5 mini home made tartlet pastry shells
½ cup chopped pineapple
¼ cup whipping cream
Directions-
Bake the prepared tartlet shells.
Fill with pineapple chunks.
Drizzle whipped cream on top.
Serve
7. Nutrition Facts
0 1 2 3 4 5
Vegetables
Grains
Fruits
Dairy
Protien
Food Groups
Nutritional Value in
Percentage
Cholestrol 23%
Total Fat 22%
Sodium 47%
Carbohydrates
25%
11. My thoughts……
Some things that I would’ve changed was to
use less sodium and use my time more
wisely.
My favorite part was doing the cooking which
is something I have always loved.
My least favorite part was thinking about what
was something unique I could do for my
presentation.
12. Pareesa’s Kitchen Tips
Always wash you vegetables and fruits really well!
Dry your veggies well or use a spinner so your salad is not
watery.
When handling raw meat, separate it from fruits, vegetables,
and other foods.
Wash your hands!
Editor's Notes
Add videos to Pareesa’s cooking tips. Edit My Thoughts…
Add videos to this slide--- KIITCHEN TIPS/ SPINNIG SALAD/ CHICKEN COOK/ pITA PREPARE
