WHAT MY KIDS EAT IN A DAY | Hash Browns, Chicken Pesto Pasta with Peas, Cheesy Beef Tacos

WHAT MY KIDS EAT IN A DAY recipes:
BREAKFAST: Hash Browns, Turkey Bacon and Egg
Ingredients:
4 medium sized russet potatoes
Salt
Pepper
Oil
Butter
Directions:
Peel the potatoes and shred using a cheese grater. Place into a large bowl filled with cold water and add the shredded potatoes. Place in the fridge for 15 minutes. Rinse with cold water and place into a salad spinner and spin. Then place the shredded potatoes in a kitchen towel or paper towels. Squeeze out as much liquid as possible.
Heat a griddle or skillet and add some oil and a pat of butter. Spread the hash browns in a single layer. Sprinkle some salt and pepper (onion powder and garlic powder too if you like). Flatten with a spatula for an even layer. Once the bottom is golden brown and crispy, divide into smaller sections then flip. Cook until crispy on the bottom.
LUNCH: Chicken Pesto Pasta
Ingredients: Pesto
2 cups packed fresh basil
Juice from ½ lemon
2 garlic cloves
½ cup grated parmesan
1/3 cup toasted walnuts or pine nuts
1 tsp salt
Black pepper to taste
¼ cup olive oil or more
Directions:
Into a food processor bowl, add all the ingredients EXCEPT the olive oil. Pulse for about 30 seconds. Push down the sides if necessary. While the food processor is on, slowly add the olive oil and let it run for another 30 seconds. Taste and adjust as needed.
Cook pasta per direction and add about 1 cup of frozen peas during the last 2 minutes of cooking. Drain and set aside.
Cut 2 boneless skinless chicken breast lengthwise to make it thinner. Sprinkle both sides with salt and pepper. Heat some olive oil in a skillet on medium heat and cook the chicken for about 3 minutes on each side or until it reaches 165F internal temperature. Remove from skillet and let cool for a few minutes then cut into small bites. You may not need all of it, I just like to cook extra chicken to be used for something else.
Into a large bowl add a couple of tablespoons of pesto, some mayo, the pasta and peas then the chicken. Grate some more parmesan on top and toss.
SNACK: Fruit Salad
Use your choice of fruits. I used pineapple, mangoes, kiwis, mandarin oranges, and strawberries. Cut fruits to your preferred size and place into a large bowl. Zest a lime and use as much lime as you like. Add about 1-2 tablespoons of honey then toss. Minto would also be delicious here. Refrigerate for a few hours for best results.
DINNER: Cheesy Beef Tacos
Pico de gallo:
4 roma tomatoes, seeded and diced
½ onion, diced
Handful of cilantro, minced
Place ingredients into a bowl, squeeze 1 lime, add a pinch of salt, pepper and garlic powder then toss. Refrigerate for best results.
Flour Tortillas:
Into a large bowl add 3 cups all-purpose flour, 1 teaspoon baking powder and 1 teaspoon of salt. Whisk the add 4 tablespoons of room temperature butter. Use your fingers to mix the butter into the flour. Slowly add about ¾ cup of hot water then mix. Sprinkle some flour onto a clean surface and place the dough, sprinkle some flour on top. Knead for 5 minutes, dough should be tacky but not overly sticky, add more flour as needed. Place dough in the bowl and add some oil on top. Cover and let sit for 15 minutes. Divide dough into 15 balls for larger tortillas. Then flatten each dough into a thin circle. Leave the remainder dough balls covered as you work. Heat a skillet and add each tortilla. Cook each side for about 45-60 seconds. Be sure to cover the tortillas until ready to eat.
Cheesy Beef Tacos:
1.5 lbs lean ground beef
Olive oil
1 small onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
2 teaspoons each garlic powder, onion powder
1 teaspoon each smoked paprika, dried oregano, chili powder and cumin
Salt and pepper to taste
½ cup broth or water
Shredded cheese
Into a skillet add some olive oil and cook the diced onion for 5 minutes on medium low heat. Add the ground beef and break apart as it cooks. Drain as much oil as possible and once the beef has browned add the minced garlic. Cook for a few minutes then add the tomato paste and seasoning. Cook for a few minutes then add the water or broth. Let simmer until liquid has mostly evaporated. Top with as much cheese as you like, then cover. Lower the heat and cook until cheese has melted.
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