3 Easy Recipes to Make at Home While Self-Quarantining

While safely staying home, don’t just settle for a PB&J, skip that boring sandwich and take the time to prepare a variety of savory foods throughout the day that are easy, fun-to-make, and healthier than take-out.

BREAKFAST: Simple French Toast

Simple French Toast (2 servings)

• 3 large eggs
• 1 cup of milk
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1 teaspoon of vanilla extract
• pinch of salt
• 6 thickly cut slices of bread (challah bread pictured)
• cooking spray
• optional for topping: syrup, powdered sugar, fruit

PREPARATION: In a large shallow dish, whisk together the eggs and milk. Add in the cinnamon, nutmeg, vanilla extract, and salt. Whisk lightly until fully combined. Over medium heat, spray a large skillet with cooking spray. Place the slices of bread in the egg mixture and let soak on each side for a few seconds. Cook the bread in the skillet for approximately 4 minutes on each side or until nice golden brown. Once done, top with syrup, fruit, and a dusting of powdered sugar and enjoy!

LUNCH: Grilled Salmon Cobb Salad

Grilled Salmon Cobb Salad (2 servings)

• 1 (6 oz.) salmon filet
• 1 Zucchini, sliced into ¼-inch thick rounds
• Extra-Light Olive Oil
• Salt & pepper
• Ranch dressing
• 6 cups fresh arugula
• 2 slices bacon, cooked, drained of excess grease, and crumbled
• 2 hard boiled eggs, peeled and chopped
• 1 cup cherry tomatoes, cut in halves

PREPARATION: Preheat the grill (or a grill pan) and drizzle the salmon filet and zucchini rounds with the olive oil and season with salt and pepper. Cook the zucchini until grill marks appear and then flip and repeat on the other side. This should only take a few minutes. Grill the salmon for about 5-7 per side or until opaque throughout and it flakes easily with a fork. Once the salmon is done, flake it into bite-sized pieces and set it aside along with the zucchini to cool slightly while you prepare the rest of the salad. Divide the arugula equally among two bowls and then top with bacon, eggs, tomatoes, zucchini, and salmon. Serve the salad drizzled with the dressing and enjoy!

DINNER: Sesame Chicken with Broccoli 

Sesame Chicken with Broccoli (4 servings)

• 1 1/2 cups quick-cooking white rice
• 1 3/4 teaspoons kosher salt, divided, plus more
• 8 cups broccoli florets
• 1/4 cup plus 2 tablespoons cornstarch
• 1/2 teaspoon freshly ground black pepper
• 2 pounds boneless skinless chicken thighs, breasts, or a mix, patted dry, cut into 1” chunks
• 4 tablespoons vegetable oil, divided
• 1/4 cup plus 1 tablespoon honey
• 1/4 cup low-sodium soy sauce
• 3 tablespoons rice wine vinegar
• 1 tablespoon Sriracha
• 1 large clove garlic, finely grated
• 1 teaspoon finely grated ginger
• 1 1/2 teaspoons toasted sesame oil
• 2 tablespoons toasted sesame seeds, divided
• 2 scallions, thinly sliced

PREPARATION: Cook rice with a pinch of salt according to package directions. Set a steamer basket in a medium pot filled with 1” water, cover pot, and bring water to a boil. Steam broccoli, covered, until crisp-tender, 5–6 minutes. Drain and set aside. Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Add chicken and toss to coat. Heat 2 tbsp. vegetable oil in a large skillet over high. Add half of the chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes. Meanwhile, whisk together honey, soy sauce, vinegar, Sriracha, garlic, ginger, sesame oil, 1 tbsp. sesame seeds, and remaining 1/4 tsp. salt in a medium bowl. Transfer first batch of chicken to a plate. Heat remaining 2 tbsp. vegetable oil and cook remaining chicken. Add sauce to skillet along with first batch of chicken. Toss well and cook until sauce is reduced and thickened, about 2 minutes. Fold in reserved broccoli, toss to coat, and remove from heat. Divide chicken and broccoli among 4 plates and top with scallions and remaining 1 tbsp. sesame seeds. Serve with rice on the side.