Chef Al Romano shares two easy lunch recipes for back to school


Recipes courtesy of Chef Al Romano and Guilford Technical Community College.Ham and Cheese “Hot Pockets” Yield: 8 hot pocketsINGREDIENTS For the dough:3 cups of shredded low moisture, part skim mozzarella cheese5 tablespoons cream cheese2 large eggs2 cups blanched almond flour1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon sea salt1/2 teaspoon ground black pepperFor the filling:8 slices fresh Mozzarella cheese¼ cup finely chopped spinach8 ounces sliced ​​deli ham, prosciutto or capicola ham8 slices cheddar cheese1 large egg, whiskedFor the garnish:sesame seeds, optionalINSTRUCTIONS1. Preheat the oven to 425°F2. In a large microwave safe mixing bowl, combine the mozzarella and cream cheese. Microwave for 1 minute. Remove from microwave and stir to combine. Return to microwave for 1 additional minute.3. To the mixing bowl, add 2 of the eggs, almond flour, garlic powder, onion powder, sea salt, and black pepper. Mix until all ingredients are well incorporated.4. Divide the dough into 8 balls. Roll each ball between two sheets of parchment paper until 1/4 inch thin.5. Place one slice of mozzarella in the center of each round, leaving space around the edges. Sprinkle each pocket with chives.6. Add 1 ounce of ham to each pocket and top with a slice of cheddar cheese.7. Whisk the remaining egg to make an egg wash. Brush the edges of the dough with the egg wash before folding over and pressing to seal. Repeat this process with all 8 ham and cheese pockets.8. Place the ham and cheese pockets on the prepared baking sheet and brush egg wash over top of each one. Sprinkle sesame seeds on each hot pocket, if using.9. Bake for 20 minutes or until golden brown and the dough is cooked through.10. Let rest a few minutes before eating.11. Can be eaten hot, room temperature or cold.12. Also reheated in microwave for 30 seconds serve with tomato sauce if desired.Homemade Protein Bars Servings 12 barsINGREDIENTS1 cup oats1/3 cup vanilla protein powder1/2 cup crispy rice cereal3/4 cup peanut butter1/4 cup honey1 tsp vanilla extract2 tablespoons coconut oil4 tablespoon chocolate chips melted Instructions1. Line and 8×8 baking pan with parchment paper. Set aside.2. Add oats to a high-speed blender and blend until the oats have turned into flour.3. In a large bowl, add oat flour, protein powder and crispy rice cereal.4. In a small saucepan add peanut butter, honey and coconut oil. Melt together over medium/low heat and stir until combined, then add vanilla extract.5. Pour peanut butter/honey into dry ingredients and stir. Pour mixture into your prepared pan and press firmly into the bottom until spread evenly.6. Melt chocolate chips in the microwave. If the chocolate is too thick to drizzle, you can add 1 tsp of melted coconut oil to thin it out. Drizzle on top of your bars.7. Let cool in fridge for at least 25 minutes and then cut into bars or squares! Store in the fridge in an airtight container for up to 2 weeks.

Recipes courtesy of Chef Al Romano and Guilford Technical Community College.

Ham and Cheese “Hot Pockets”

Yield: 8 hot pockets

INGREDIENTS

For the dough:

  • 3 cups of shredded low moisture, part skim mozzarella cheese
  • 5 tablespoons cream cheese
  • 2 large eggs
  • 2 cups blanched almond flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

For the filling:

  • 8 slices of fresh Mozzarella cheese
  • ¼ cup finely chopped spinach
  • 8 ounces sliced ​​deli ham, prosciutto or capicola ham
  • 8 slices cheddar cheese
  • 1 large egg, whisked

For the garnish:

INSTRUCTIONS

1. Preheat the oven to 425°F

2. In a large microwave safe mixing bowl, combine the mozzarella and cream cheese. Microwave for 1 minute. Remove from microwave and stir to combine. Return to microwave for 1 additional minute.

3. To the mixing bowl, add 2 of the eggs, almond flour, garlic powder, onion powder, sea salt, and black pepper. Mix until all ingredients are well incorporated.

4. Divide the dough into 8 balls. Roll each ball between two sheets of parchment paper until 1/4 inch thin.

5. Place one slice of mozzarella in the center of each round, leaving space around the edges. Sprinkle each pocket with chives.

6. Add 1 ounce of ham to each pocket and top with a slice of cheddar cheese.

7. Whisk the remaining egg to make an egg wash. Brush the edges of the dough with the egg wash before folding over and pressing to seal. Repeat this process with all 8 ham and cheese pockets.

8. Place the ham and cheese pockets on the prepared baking sheet and brush egg wash over top of each one. Sprinkle sesame seeds on each hot pocket, if using.

9. Bake for 20 minutes or until golden brown and the dough is cooked through.

10. Let rest a few minutes before eating.

11. Can be eaten hot, room temperature or cold.

12. Also reheated in microwave for 30 seconds serve with tomato sauce if desired.

Homemade Protein Bars

Serving 12 bars

INGREDIENTS

  • 1 cup oats
  • 1/3 cup vanilla protein powder
  • 1/2 cup crispy rice cereal
  • 3/4 cup peanut butter
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 2 tablespoons coconut oil
  • 4 tablespoon melted chocolate chips

Instructions

1. Line and 8×8 baking pan with parchment paper. Set aside.

2. Add oats to a high-speed blender and blend until the oats have turned into flour.

3. In a large bowl, add oat flour, protein powder and crispy rice cereal.

4. In a small saucepan add peanut butter, honey and coconut oil. Melt together over medium/low heat and stir until combined, then add vanilla extract.

5. Pour peanut butter/honey into dry ingredients and stir. Pour mixture into your prepared pan and press firmly into the bottom until spread evenly.

6. Melt chocolate chips in the microwave. If the chocolate is too thick to drizzle, you can add 1 tsp of melted coconut oil to thin it out. Drizzle on top of your bars.

7. Let cool in fridge for at least 25 minutes and then cut into bars or squares! Store in the fridge in an airtight container for up to 2 weeks.

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