Snack Table

Snack Table ✨ Fresh ideas • Easy recipes • Beautiful platters • Daily inspiration

A missão do UNI-CET é produzir, sistematizar e socializar o conhecimento científico nas áreas de ciências e tecnologia, ampliando e aprofundando a formação do indivíduo para o exercício da cidadania ativa. Além disso, a instituição busca a excelência na formação profissional e do cidadão, através de ações que visam a aplicação dos conhecimentos e habilidades necessárias para atingir o perfil profissional proposto em cada curso.

18/08/2026

🍝 Need dinner fast? This cheesy skillet lasagna is ready in just 25 minutes! 🔥🧀

Ingredients
450 g ground beef
1 red bell pepper & ½ green bell pepper, diced
1 tbsp Italian seasoning (garlic powder, oregano, paprika, salt, and pepper)
500 ml (2 cups) marinara sauce
250 ml (1 cup) beef broth
5–6 dry lasagna noodles
125 g (½ cup) ricotta cheese
100 g shredded mozzarella
Fresh Parmesan cheese, for grating
A few fresh basil leaves, finely chopped

Directions
1. Cook the beef: Brown the ground beef in a large skillet over medium heat.
2. Add vegetables and spices: Add the diced bell peppers and Italian seasoning. Stir for 2 minutes.
3. Add the sauce: Pour in the marinara sauce, stir, and bring to a gentle simmer.
4. Assemble: Place the dry lasagna noodles directly on top of the sauce.
5. Add ricotta and broth: Spoon dollops of ricotta over the noodles, then pour the beef broth around them to help immerse the lasagna noodles.
6. Simmer: Cover the skillet with a lid and cook over low heat for 12–15 minutes, or until the noodles are tender.
7. Finish: Sprinkle with mozzarella, grate fresh Parmesan over the top, and add chopped fresh basil before serving hot.

Enjoy your delicious skillet lasagna! 🍝✨

17/08/2026

🔥 Craving takeout? This Chicken Noodle Stir-Fry is ready in just 20 minutes—juicy chicken, crisp veggies, and glossy, savory noodles all in one pan! 🍜

🛒 Ingredients

For the Chicken:
400 g chicken breast, thinly sliced
2 teaspoons sesame oil
½ teaspoon salt
Black pepper, to taste
Paprika, to taste

For the Wok & Vegetables:
1 tablespoon minced garlic (3–4 cloves)
¼ cup green onions/scallions, white part chopped
1 small white onion, thinly sliced
1 red bell pepper, sliced
½ cup carrots, julienned
170–200 g cooked noodles (linguine, egg noodles, or rice noodles)

For the Sauce:
3 tablespoons reduced-sodium soy sauce
1 tablespoon hot sauce (Sriracha)
1 tablespoon brown sugar, honey, or sweetener

For Garnish:
Green parts of the scallions, sliced
1 tablespoon toasted sesame seeds

🍳 Preparation

1. Season the chicken: Toss the sliced chicken with sesame oil, salt, black pepper, and paprika.
2. Sear the chicken: Heat a wok or large skillet over high heat. Add the chicken and stir-fry for 3–4 minutes, until nicely browned and cooked through.
3. Add the aromatics: Add the minced garlic and the white parts of the green onions. Stir-fry for 1 minute.
4. Add the vegetables: Add the white onion, red bell pepper, and carrots. Stir-fry over high heat for 2–3 minutes, keeping the vegetables slightly crisp.
5. Add the noodles and sauce: Place the cooked noodles into the wok. Pour over the soy sauce, Sriracha, and brown sugar.
6. Toss and garnish: Toss everything vigorously for 1–2 minutes until the noodles and vegetables are evenly coated in the glossy sauce. Top with sliced green onions and toasted sesame seeds. Serve hot.

17/08/2026

🍕 What if your favorite pizza night got a fun pasta twist? These cheesy pizza pasta skewers are crispy, gooey, and impossible to resist! 🧀🔥

Ingredients

For the Base:
250 g penne pasta, cooked al dente
120 g (½ cup) pizza sauce, or thick tomato sauce seasoned with Italian herbs
100 g (1 cup) shredded mozzarella cheese, preferably a melting/baking variety

For the Toppings:
15–18 mini pepperoni slices (or salami)
10–12 black olive slices
2 tablespoons canned sweet corn

Step-by-Step Instructions

Step 1: Prepare the Pasta
Cook the penne in a pot of salted boiling water until al dente. Follow the package cooking time, subtracting 1–2 minutes so the pasta stays firm. Drain and let it cool slightly until it is easy to handle.

Step 2: Assemble the Skewers
Take a wooden skewer and thread the penne one by one crosswise, pushing them close together. Continue until about three-quarters of the skewer is filled. Repeat with the remaining skewers and place them side by side on a baking sheet.

Step 3: Add the Toppings
-Sauce: Using a silicone brush, generously spread pizza sauce over the top surface of the pasta.
-Cheese: Sprinkle the shredded mozzarella evenly over the sauce.
-Toppings: Arrange the pepperoni slices and black olives on top, then sprinkle with sweet corn.

Step 4: Bake
Preheat the oven to 200°C (390°F) using the grill/broil or convection setting. Bake for 8–10 minutes, until the cheese is melted, bubbly, lightly golden, and deliciously gooey.

Air Fryer Option: Cook at 190°C (375°F) for 6–8 minutes.

Step 5: Serve
Remove from the oven and serve immediately while hot, so you can enjoy that melted, stretchy mozzarella and crispy pizza-style toppings! 🍕🧀

16/08/2026

If you love creamy pasta, you NEED to try this spinach version. 🤤🌿

🛒 Ingredients

For the pasta and sauce:
Pasta (penne or your choice): 200 g, cooked al dente
Spinach purée: 1 cup (250 ml), made from fresh spinach blanched for 2 minutes and blended
Milk: 1 cup (250 ml)
Butter: 15 g (1 tbsp)
Cooking oil or olive oil: 1 tbsp
All-purpose flour: 2 tbsp

Aromatics & vegetables:
Garlic: 2–3 cloves, minced
Red onion: 1/2, finely diced
Fresh green chili: 1, chopped (optional)
Mixed vegetables: 1/2 cup (diced carrots, mini cauliflower florets, and sweet corn)

Seasonings & finishing:
Red chili flakes: 1 tsp
Dried oregano: 1 tsp
Ground black pepper: 1/2 tsp
Salt: 1/2 tsp, or to taste
Shredded mozzarella: 1/2 cup
Fresh cilantro: 1 tbsp, chopped

🍳 Directions

1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta al dente according to the package instructions. Drain and set aside.

2. Sauté the aromatics and vegetables
In a large nonstick skillet or wok over medium heat, melt the butter with the oil. Add the minced garlic, red onion, and green chili. Sauté for 1–2 minutes, until the onion becomes slightly translucent.

Add the carrots, cauliflower, and sweet corn. Sauté for 2–3 minutes, keeping the vegetables slightly crisp.

3. Make the creamy spinach sauce
Sprinkle the flour over the sautéed vegetables. Stir well for about 1 minute to cook the flour without burning it.

Add the spinach purée and stir to combine. Gradually pour in the milk while stirring constantly until the sauce becomes smooth, creamy, and well combined.

4. Season the sauce
Add the chili flakes, dried oregano, black pepper, and salt. Simmer over low heat for 1–2 minutes, until the sauce begins to bubble gently and thickens slightly.

5. Combine and finish
Add the cooked pasta directly to the creamy spinach sauce. Sprinkle in the shredded mozzarella and chopped cilantro.

Stir well with a spatula until the mozzarella melts completely and creates delicious, cheesy strands that coat the pasta.

6. Serve
Serve immediately in warm bowls. For an extra finishing touch, garnish with a pinch of oregano or some freshly grated Parmesan. 🧀🌿

16/08/2026

🍗 Tuscan Chicken with Fettuccine 🍝 Creamy, rich, and packed with Italian-inspired flavor!

🛒 INGREDIENTS

For the Chicken:
2 chicken breasts (~400 g)
1 tbsp dried Italian herbs (oregano, basil, thyme)
1 tsp smoked paprika
½ tsp garlic powder
Salt and black pepper
2 tbsp (30 g) unsalted butter

For the Sauce & Pasta:
250 g fettuccine
4 garlic cloves, minced
½ cup (100 g) oil-packed sun-dried tomatoes, drained and chopped
1 cup (240 ml) heavy cream (30% fat)
1 cup (30 g) fresh baby spinach
½ cup (40 g) freshly grated Parmesan
Fresh chopped parsley, for serving 🌿

👩‍🍳 INSTRUCTIONS

1. Season the chicken: Coat the chicken breasts on all sides with smoked paprika, Italian herbs, garlic powder, salt, and black pepper.
2. Sear the chicken: Melt the butter in a cast-iron skillet over medium heat. Add the chicken and cook for 5–7 minutes per side, until golden brown and cooked through. Transfer to a cutting board and slice into strips.
3. Cook the pasta: Boil the fettuccine in salted water until al dente. Drain.
4. Sauté the aromatics: In the same skillet, sauté the minced garlic for 1 minute. Add the sun-dried tomatoes and stir.
5. Make the sauce: Pour in the heavy cream. Simmer for 2 minutes, gently whisking to loosen the flavorful browned bits from the skillet.
6. Finish the sauce: Add the spinach and cook until wilted. Stir in the Parmesan until completely melted and the sauce is creamy.
7. Combine: Add the cooked fettuccine directly to the sauce and toss until every strand is beautifully coated.
8. Serve: Plate the creamy fettuccine in a shallow bowl, top with sliced Tuscan chicken, and finish with fresh parsley. 🌿🍗

16/08/2026

Stop making boring pasta—this roasted pepper sauce changes EVERYTHING 🔥🍝

🛒 Ingredients

For the roasted vegetable sauce:
Red bell peppers: 2 large, seeded and halved
Red onions: 2 medium, quartered
Cherry tomatoes: 200 g (whole)
Garlic: 1 whole head, with the top sliced off to expose the cloves
Fresh thyme: 3–4 sprigs
Extra-virgin olive oil: 3 tablespoons
Cream cheese: 150 g (Philadelphia, St Môret, or similar)
Fresh basil: 8–10 leaves
Dried herb blend: 1 tablespoon (oregano, herbes de Provence, a pinch of red pepper flakes, salt, and black pepper)
Reserved pasta water: about 60 ml (¼ cup)

For the pasta & finishing:
Rigatoni: 250 g
Parmesan: 20–30 g, freshly grated
Fresh basil: a few leaves, for garnish

👩‍🍳 Step-by-Step Preparation

1. Roast the vegetables
Preheat your oven to 200°C / 400°F. Arrange the red peppers, red onions, cherry tomatoes, garlic, and thyme in a baking dish. Drizzle with olive oil and season with salt and pepper. Roast for 25–30 minutes, until tender and slightly caramelized.
2. Make the creamy sauce
Transfer the roasted peppers, tomatoes, and onions to a blender. Squeeze in the roasted garlic cloves. Add the cream cheese, dried herbs, chili flakes, fresh basil, and pasta water. Blend for 1–2 minutes until smooth and creamy.
3. Cook the rigatoni
Cook the rigatoni in a large pot of salted boiling water until al dente. Drain, reserving some pasta water.
4. Combine everything
Pour the roasted pepper sauce into a large skillet over low heat. Add the rigatoni and toss gently for 1–2 minutes, until every piece is beautifully coated in the creamy sauce.
5. Finish & serve
Serve immediately in deep bowls. Top generously with freshly grated Parmesan and a few fresh basil leaves. 🍝🔥

15/08/2026

🍝 One pot. One pan. PURE creamy pasta perfection! 🤤✨

Ingredients
Tagliatelle nests: 200 g (3 nests)
Heavy cream: 360 ml (1½ cups)
Button mushrooms: 1 cup, sliced
Fresh baby spinach: 2 cups
Sun-dried tomatoes in oil: ½ cup, chopped
Onion: ½, thinly sliced
Garlic: 4 cloves, minced
Olive oil: 2 tbsp
Dried oregano: 1 tsp
Red pepper flakes: ½ tsp
Salt and black pepper: to taste

Preparation
1. Prepare the pan: Pour the olive oil into the pan and add the oregano and red pepper flakes.
2. Assemble: Place the tagliatelle nests in the center. Arrange the mushrooms, onion, garlic, sun-dried tomatoes, and spinach around them.
3. Add the cream: Pour the heavy cream evenly over all the ingredients.
4. Simmer: Cover and cook over medium heat for 5–7 minutes, until the pasta begins to soften.
5. Mix: Remove the lid and gently stir with a wooden spoon, separating the pasta and coating everything with the creamy sauce.
6. Thicken and serve: Cook uncovered for another 2–3 minutes, until the sauce is thick, creamy, and coats the pasta beautifully. Season with black pepper and serve hot.

15/08/2026

🍌🧀 Imagine lasagna… but with sweet, golden plantains and layers of cheesy, savory beef! 🤤🔥

🛒 Ingredients
3 ripe plantains (very yellow skin with black spots) 🍌
500 g ground beef, already cooked in seasoned tomato sauce 🥩🍅
2½ cups shredded mozzarella or Monterey Jack cheese 🧀
4 slices mozzarella, Gouda, or Swiss cheese 🧀
1½ cups vegetable oil, for frying 🫗
1 pinch dried oregano 🌿

👩‍🍳 Directions
1. Fry the plantains: Peel the ripe plantains and cut them into thick diagonal slices. Heat the vegetable oil in a frying pan and fry the slices until tender and golden brown. Remove and drain on paper towels.
2. Flatten the plantains: Place each fried plantain slice on a cutting board covered with plastic wrap. Press firmly to flatten each slice into a thin, round patty.
3. Build the first layer: Arrange a layer of flattened plantains on the bottom of a 10-inch (25 cm) cast-iron skillet or oven-safe baking dish.
4. Add the filling: Spread half of the seasoned ground beef evenly over the plantains. Add the 4 slices of cheese, then sprinkle with a handful of shredded cheese.
5. Add the second layer: Cover with the remaining flattened plantains. Spread the remaining ground beef on top.
6. Top with cheese: Cover generously with the remaining shredded cheese.
7. Bake: Preheat the oven to 375°F (190°C). Bake for 15–20 minutes, until the cheese is completely melted, bubbling, and beautifully golden on top.
8. Finish and serve: Remove from the oven and sprinkle with a pinch of dried oregano. Let the Pastelón rest for 5 minutes, then slice and serve hot.

15/08/2026

🍋 Creamy Lemon Garlic Chicken Alfredo
Ingredients
2 large boneless, skinless chicken breasts
12 oz (340 g) fettuccine
2 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic, finely minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
½ cup sun-dried tomatoes, chopped
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Italian seasoning
½ tsp paprika
½ tsp black pepper
½ tsp salt, or to taste
¼ cup reserved pasta water, as needed
2 tbsp fresh parsley, finely chopped
Directions
Season the chicken breasts with salt, black pepper, paprika, and Italian seasoning.
Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken for about 5–6 minutes per side, until golden brown and fully cooked. Remove from the skillet and let it rest.
Cook the fettuccine in salted boiling water until al dente. Reserve about ¼ cup of pasta water, then drain.
In the same skillet, add the minced garlic and sauté for 30–60 seconds until fragrant.
Pour in the heavy cream and add the sun-dried tomatoes. Stir gently and simmer for 2–3 minutes.
Reduce the heat to low and gradually stir in the Parmesan until completely melted and the sauce becomes thick, glossy, and ultra-creamy.
Add the lemon juice and lemon zest. Stir well to balance the richness of the Alfredo sauce.
Add the cooked fettuccine and toss gently until every strand is generously coated. Add a splash of reserved pasta water if the sauce is too thick.
Slice the chicken into juicy strips and place it over the creamy pasta. Garnish with fresh parsley and extra Parmesan.
Serve immediately while hot, creamy, and perfectly cheesy. 🍋🍝

14/08/2026

🍤 Shrimp, cheese, and an ultra-creamy sauce… what more could you ask for? 😉

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Teresina, PI

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