August 10, 2030

Diane Carter Volume No. 8

THE EASY SCHOOL

COOKBOOK
The best healthy food recipes for students.
 Copyright
Page
TRS Publishing, August 10, 2030

Table of
All rights to this cookbook are reserved by TRS Publishing. Any and all parts of this cookbook may
be copied, reproduced, and/or published through any means with the permission and authorization
of a legal representative from the above- mentioned publishing company.

Contents
1 Cover Page Artichoke Chicken Pesto Pizza Those who wish to utilize any portion of this cookbook for whatsoever purpose must contact the
7
publishing company at any of the contact details provided below.
2 Table of Contents Waffle-Iron Pizzas
8
3 Copyright Page Muffin-Tin Lasagnas
9
4 Message from the Author Curried Cauliflower and Lentil
10
5 Grilled Buttermilk Chicken Soup
Shredded Kale and Brussels
11 About the Author
6 Sprouts
12 Back Cover

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 This meal is easy to prepare and the chicken turns out moist and super delicious.

Message from the Author/s

August 10, 2030

Dear reader,

Greetings! This cookbook features some of the healthy food recipes served in schools which students
will surely love. These food recipes are made using only 5 healthy ingredients. Some of the recipes
featured in this cookbook are my personal recipes that I want to share with all of you.
Ingredients Steps
I hope you will learn a recipe or two in this cookbook. Thank you and happy browsing! 1 ½ cups buttermilk 4 1. Place the buttermilk, thyme, garlic, and salt in a
fresh thyme sprigs large bowl.
Sincerely,
4 garlic cloves, halves 2. Add the chicken breasts and turn to coat.
Diane Carter ½ teaspoon salt 3. Refrigerate 8 hours or overnight, turning
occasionally.
12 boneless skinless chicken breasts halves
4. Drain the chicken, discarding marinate.
5. Grill, covered, over medium heat until a thermometer reads
165 degrees, 5-7 minutes per side.

4 THE EASY SCHOOL COOKBOOK August 10, 2030 5

Shredded Kale and Brussel Sprouts
This salad is simple and super delicious, plus it’s super healthy!
 Artichoke Chicken Pesto Pizza
Make school pizza night fun by adding a twist to the traditional pie.

Ingredients Steps Ingredients Steps

1 small bunch kale, steamed and thinly sliced 1. In a large bowl, combine the first 3 ingredients. 1prebaked 12-inch pizza crust 1. Preheat the oven to 425 degrees.
½ pound fresh Brussels sprouts, thinly sliced 2. Mix well until fully combined. ½ cup prepared pesto 2. Place crust on an ungreased 12-inch pizza pan.
½ cup pistachios, coarsely chopped 3. Add the honey mustard salad dressing. 2 cups cubed cooked chicken breast 3. Spread with pesto and arrange chicken and
½ cup honey mustard salad dressing 4. Mix well until the dressing fully covers the salad. 2 jars marinated artichoke hearts, drained 2 cups artichokes over top.
¼ cup shredded Parmesan cheese 5. Toss to coat then serve. shredded part-skim mozzarella cheese 4. Sprinkle it with cheese.
5. Bake until golden brown for 10-12 minutes.

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Waffle- Iron Pizzas Muffin-Tin Lasagnas

These pizza pockets are fun to make and super delicious. These small laTsagnas will surely complete the meals of the student.
Ingredients Steps Ingredients Steps
1 package large refrigerated buttermilk biscuits 1. Roll or press biscuits to fit waffle iron. 1 large lightly beaten egg 1. Mix egg, ricotta cheese, and 1 ¼ cups italian cheese
1 cup shredded part-skim mozzarella 2. On 1 biscuit, place ¼ cup cheese, 6 slices pepperoni, 1carton part-skim ricotta cheese blend.
and 1 scant tbsp chopped bacon. 2 cups shredded italian cheese blend 2. Grease 12 muffin cups with oil, line each with a wonton
cheese
24 wonton wrappers wrapper.
24 slices turkey pepperoni 3. Top with a second biscuit, folding bottom edge
over top edge and pressing to seal completely. 1 jar garden-style pasta sauce 3. Fill each with 1 tbsp ricotta mixture and 1 ½ tbsp
2 ready-to-serve fully cooked bacon strips,
chopped 4. Bake in a preheated waffle iron until golden brown, pasta sauce.
Pizza sauce, warmed 4-5 minutes. 4. Top each with a second wrapper, rotating corners and
pressing down centers.
5. Repeat with remaining ingredients, then serve
5. Bake until the cheese is melted for 20-25 minutes then
pizza sauce.
sprinkle with parsley. (optional)

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Curried Cauliflower and Lentil Soup
This meal is satisfying, quick to make, and super delicious.

Ingredients 1.

2.
Toss a quarter of the florets in tbsp oil and 1 tsp of the
fennel seeds, season well, then tip into a roasting tin.
Heat ½ tbsp oil in a saucepan over a medium heat and add
About The Author
1 cauliflower
the remaining fennel seeds, toast for 2 mins, then add the
1 ½ tbsp oil, ½ lemon juice 2 Diane Carter is a professional chef with over 10 years of experience in the field. She is known for her
lentils and the remaining cauliflower.
tsp fennel seeds food recipes that are mostly made using 5 or less ingredients. She is also popular for her healthy food
3. Stir in the curry paste, then add 1 litre water and recipes. Now, Diane is making meal recipes that can be served in schools, the 6 food recipes featured
150g red lentils
bring to the boil. above are amongst her hundred recipes.
3 tbsp curry paste of your choice
4. Simmer for 25 mins until the cauliflower is tender
and the lentils are cooked through.

Steps
1. Remove the outer leaves from the cauliflower,
cut off the stalk and roughly chop, then cut the
head into small florets.

10 THE EASY SCHOOL COOKBOOK August 10, 2030 11

TRS Publishing
PUBLISHED August 10, 2030
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