During this season of life where we can not gather together for our weekly Wednesday Night meals,Chef Mike will be providing us with healthy, fresh, fun, and delicious meal recipes we can prepare as a family.  Each week, Chef will provide us with a step-by-step plan to help you take your dinners to the next level!  We hope you roll up those sleeves and  jump into this opportunity for your family to learn and experience the joy of cooking together!

Feel free to share your experience with us!  Use #MealsWithMike on social media and tag @ReynoldsburgUMC on social media to let us know how you enjoyed this weekly time together. Make sure you check back frequently as Chef may just drop some extra special cooking tips and tricks he has learned!

CHEF MIKE’S TIPS

We all love good comfort food, but are they always the most healthy option for us? Um no – that’s why we call them “comfort foods.”  Here are some tips I use everyday to turn those comforting, unhealthy dishes into healthier alternatives that remove or even reduce the bad cholesterols, fats, sodium, and sugars.
  • There are numerous ways to reduce the cholesterol, fat, sodium and sugar in your favorite recipes. The secret to reworking your old recipe into a new, healthier recipe is substitution of ingredients and a change in your cooking methods. Use the following simple and easy cooking methods and substitutions to make healthier adaptations of your favorite soul food meals.
  • When a recipe calls for dairy products, choose a low-fat, reduced-fat or non-fat version. For instance, instead of whole milk, opt for 1% or 2% milk.
  • Remove or reduce salt from your recipes. Most foods actually require little to no salt, so give your food a taste-test to determine if salt is needed. Salt can be substituted with herbs, lemon or lime juice and spices.
  • Use fresh fruit, fresh vegetables and fresh meats in your recipe, because canned products tend to be high in sodium. If you must use canned products, choose the healthier, reduced-sodium or sodium-free versions.
  • Try a different cooking method when you whip up your next chicken or pork chop dinner. Baked, broiled, roasted or grilled meats are a much healthier alternative to pan-fried and deep-fried foods that contain high amounts of fat and cholesterol.
  • If you must fry your meat and vegetables, avoid cooking in lard and oils high in saturated fat. Substitute with a vegetable oil that’s low in saturated fats and high in healthy fats.

MEAL OF THE WEEK

Chef Mike’s Breakfast Scramble

Breakfast…Brunch…Breakfast for dinner!!! No one is judging with this quick and tasty sausage, egg and potato scramble.  In less than 15 minutes you will have a meal that is as delicious as it is EASY!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

  • 1 lb ground sausage
  • 3 jumbo eggs or 6 medium eggs
  • 3 medium sized potatoes washed peeled and diced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp seasoning salt or salt free seasoning
  • 1/2 tsp ground black pepper
  • 1/2 medium onion chopped
  • 3 green onions chopped, plus more for garnishing
  • 1/2 cup shredded cheese your preference
  • 6-8 grape tomatoes sliced in halves
  1. Preheat the oven to 350 F.
  2. Place the diced potatoes into a medium sized bake dish, and drizzle 2 tbsp of olive oil over the potatoes.
  3. Sprinkle the seasoning salt (or salt free seasoning), ground black pepper, and garlic powder all of the potatoes.
  4. Make sure the potatoes are nicely coated with the seasonings, then place the potatoes in the oven, and bake them until they are fork tender.
  5. Place the sausage into a skillet and turn the heat to medium.
  6. Brown the sausage and add in the potatoes, yellow onions, and green onions.
  7. Stir the ingredients, and make sure everything is well combined.
  8. Next, crack open the eggs, and beat them.
  9. Pour the eggs into the skillet with the other ingredients and scramble them with the other ingredients.
  10. Sprinkle in 1/4 cup cheese, and stir the cheese in.
  11. Once the eggs are cooked to your preference, remove the scramble from the skillet.
  12. Garnish the scramble with cherry tomatoes, cheese, and green onions.
  13. Serve immediately.
  14. Enjoy!

LAST WEEK’S MEAL OF THE WEEK

Oven Baked BBQ Ribs

Just in time for summer and backyard barbecues, Chef Mike gives you the chance to be the “pit master” of your kitchen!

Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40minutes

  • 6 lbs St. Louis Style Ribs membrane removed
  • 2 tbsp vegetable oil
  • 1 tbsp hickory liquid smoke
  • 1 1/2 tbsp apple cider vinegar
  • 1 tbsp kosher salt
  • 2 tbsp freshly ground black pepper
  • 1 1/2 tsp dry mustard
  • 2 tbsp smoked paprika can use sweet or regular paprika as well
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 1/4 cup brown sugar dark or light
  • 2 tsp parsley flakes
  • 1 1/2 tsp red pepper flakes
  1. Preheat oven to 375 F.
  2. Drizzle the oil all over the ribs (front & back)!
  3. Sprinkle on all the seasonings & spices.
  4. Next, drizzle the liquid smoke and vinegar.
  5. Brush or rub down the rub down the ribs.
  6. Cover the ribs with foil.
  7. Bake for 1 hour and 20 minutes.
  8. Remove the ribs from the oven and uncover.
  9. Brush on your favorite sauce.
  10. Turn the oven on broil.
  11. Broil the ribs until the sauce is nice and sticky.
  12. Remove from the oven and let sit for 5 minutes.
  13. Serve and enjoy!

For more information on how to prepare delicious meals or to send special requests and feedback, please reach out to Chef Mike.  Click the icon below to email him and share your new love for cooking!