Quarantine Lunch – Yum!

Quarantine Lunch - Yum!

Haven McGuinn, Staff Writer

Cooking is also a very popular quarantine activity. These two recipes are definitely crowdpleasers at my house! After a long school morning, these mouthwatering meals will make your afternoon a lot better. So, let’s get to it! Here are the step-by-step instructions on how to make these surefire lunches. 


Chicken Quesadilla

Servings: 8-12 quesadillas

 

Ingredients: 

4 boneless skinned chicken breasts 

½ cup chicken broth 

¾ teaspoon salt 

½ teaspoon garlic powder*

¼ teaspoon oregano *

¼ teaspoon black pepper* 

For one quesadilla

1 tortilla 

½ cup mexican cheese 

½ tablespoon butter

Optional: 

2 chives 

2 teaspoons lemon juice*

Sourcream 

Salsa 

Guacamole 

 

Supplies: 

Crockpot 

Measuring supplies 

Pan 

 

Instructions:

  1. Put the chicken in your crockpot, and then pour in the chicken broth, and add in the seasoning for extra flavor add in two whole chives, and lemon juice.
  2. Cook on high for 3 hours or low for 6-7 hours, and falls apart tenderly once cooking time is done then pour out the liquid, and take out the chives. Take two forks and pull and shred the chicken.
  3. Then, pour your butter on the pan and a sprinkle of salt, and heat up on the pan. Add your tortilla, and cover one half with the mexican cheese, and then place chicken on top of it, then fold the quesadilla. 
  4. When the side is golden brown flip it, and cook until the other side is golden brown as well and then remove from heat and serve with sourcream, guacamole, and salsa or whatever sides are desired.

 

 Tips/Suggestions:

  • Instead of garlic, pepper, and oregano you can put 1-2 teaspoons of whatever spices you like
  • Instead of lemon juice for a stronger flavor slice a lemon in half and add both halves into the broth, when done cooking take them out of the broth along with the chives 
  • The recipe calls for one quesadilla but 8 can be made with the amount of chicken so you can divide and make less chicken, or store the chicken in a container in the fridge for 4-8 days

Mug Mac ‘n’ Cheese

Ingredients: 

½ cup elbow macaroni 

½ cup water 

3 tablespoons milk 

Salt (however much desired) 

¼ cup shredded cheddar cheese* 

Optional: 

Chopped chives (however much desired) 

Pepper ( however much desired) 

Parmesan ( however much desired) 

 

Supplies: 

A mug 

A small strainer 

 

Instructions: 

  1. Take the macaroni, water, and salt and microwave for 2-3 minutes until pasta is cooked to desired consistency, be careful depending on the power of your microwave, then take out and stir. 
  2. Add milk, cheese, salt and (if wanted) pepper, then stir again. Microwave for another 30 seconds, then take out and stir. 
  3. Top with parmesan and chives if wanted, and enjoy!

 

Tips/suggestions: 

  • If you don’t have shredded cheddar, mexican or any other kind of cheese will work
  • Depending on the microwave it may take up to 4 or even 5 minutes for pasta to cook