https://feedthepudge.com/seattle-chicken-teriyaki/#wpzoom-premium-recipe-card

Ingredients

• 1c Soy Sauce

• 1/2c Sugar

• 1 Tbsp Mirin

• 1 Tbsp Rice Wine Vinegar

• 1 Tbsp Minced Garlic

• 1 Tbsp Grated Ginger

• 2 lb. Boneless, Skin-On Chicken Thighs

• rice (cooked to package directions)

• veggie of choice—I like broccoli and/or carrots

Instructions

1. Prepare chicken thighs by deboning and flattening them out while leaving the skin on.

2. In a mixing bowl, combine soy sauce, sugar, mirin, rice wine vinegar, minced garlic, and grated ginger

3. Pour half of the sauce over the chicken to use as a marinade, and let the chicken marinate for at least thirty minutes up to overnight

4. Pour the remaining sauce into a saucepan and heat over medium. Let the sauce reduce slightly. If you prefer a thicker sauce, add your cornstarch slurry

5. Grill marinated chicken on high heat until the internal temp hits 165 degrees

6. Let rest for five minutes, then slice

7. Serve with white rice and veggie. Garnish with sesame seeds

Butter Chicken

https://feelgoodfoodie.net/recipe/easy-butter-chicken/#wprm-recipe-container-6835

Ingredients

• 1 tbsp butter

• 1 tbsp olive oil

• 1 medium onion small diced

• 2 tsp ginger grated

• 3 garlic cloves minced

• 1 tbsp garam masala

• 1 tsp chili powder

• 1 tsp mustard seeds

• 1 tsp coriander

• 1 tsp curry powder

• 2 lb chicken breast cut into ¾-inch chunks

• 3 oz. tomato paste

• 3 oz. red curry paste (less if you want less spice)

• 1 tsp salt

• ¼ tsp black pepper

• 1 (14-oz.) can coconut milk

• White Rice (or Cauliflower Rice) and/or naan for serving

• Cilantro for serving

• veggie of choice (I did riced cauliflower and peas)

Instructions

1. Heat the butter and olive oil in a large skillet over medium-high heat. Cook the onions until they become soft and translucent, about 3-5 minutes. Stir in the ginger and garlic and cook for an additional 1-2 minutes.

2. Add the garam masala, chili powder, mustard seeds, coriander and curry and toast the spices until fragrant, about 2 minutes. Add the chicken, tomato paste, red curry paste, salt and pepper and stir until the chicken is well coated with the onions, tomato and curry pastes, and spices.

3. Pour the coconut milk over the chicken mixture and stir to combine. Bring the mixture to a boil, and then set the heat to low and simmer uncovered for 15-20 minutes.

4. Serve over white or cauli rice and/or naan, and garnish with cilantro, if desired.

Cheesy Fiesta Potato Beef Bowl

Ingredients

• 3 large russet potatoes, mostly peeled and cubed

• 1 large tomato

• ½ yellow/sweet onion (or store-bought pico de gallo in place of tomato and onion)

• 1 tbsp Olive oil

• 2 tsp paprika

• Salt and pepper to taste

• 1 lb ground beef

• Taco seasoning packet

• Queso or sprinkle some cheese

• Optional: Sour cream or plain Greek yogurt

• Optional: spicy ranch

Instructions

1. Peel and cube potatoes into bite size pieces. Transfer them to a bowl of water to soak for 30 min

2. If not using store bought pico, dice up tomatoes and onions, squeeze a whole lime, sprinkle s+p to taste, mix and set aside

3. Thoroughly dry off potatoes and drizzle them with olive oil, seasoning them with paprika, s+p. Air fry them at 400 for 25 min or bake them at 425 until tender to bite

4. Cook ground beef in skillet, drain off grease, add taco seasoning and a bit of water

5. Assemble the bowls, plating the potatoes then the ground beef, top with the pico mixture and “queso”. A spicy ranch could be great on this too

One Pot Chicken and Pasta

https://www.halfbakedharvest.com/marry-me-chicken-pasta/#wprm-recipe-container-177960

Ingredients

• 1/2 c oil-packed sun-dried tomatoes, oil drained

• 1 lb. boneless chicken breasts or thighs, cubed

• salt and black pepper

• 4 tsp Italian seasoning

• 2 Tbsp salted butter

• 2 cloves garlic, chopped

• 3/4 -1 lb. short cut pasta

• 2 c whole milk

• 2 oz. cream cheese

• 2 c chopped baby spinach

• 1/2 c grated parmesan cheese

• 1/2 c fresh chopped basil

Instructions

1. In a large pot set over medium-high heat, cook the oil from the sun-dried tomato jar with the chicken and 2 teaspoons of Italian seasoning. Cook for 5 minutes until the chicken is cooked through. Scoop the chicken out of the pot and set aside.

2. Add the butter, garlic, and 2 teaspoons of Italian seasoning. Cook until fragrant, about 2 minutes. Add the pasta and 2 cups of water. Cook, stirring often, until the pasta is al dente, about 8 minutes. Stir in the milk, cream cheese, and parmesan. Mix until creamy.

3. Slide the chicken into the pasta, add the spinach, sun-dried tomatoes, and parmesan, and gently mix. Remove from the heat and stir in the basil.

4. Serve the pasta immediately with fresh parmesan and basil. Enjoy!

Honey Lime Salmon with Quinoa and Avocado

adapted from: https://www.eatingonadime.com/honey-lime-glazed-salmon/#wprm-recipe-container-16795

Ingredients

• 2 Tbsp Olive Oil

• 4 Salmon Filets

• 5 Tbsp Honey (divided)

• 6 Tbsp Butter

• 1 Tbsp Minced Garlic

• 1 Lime (juiced)

• ½ tsp Salt

• ½ tsp Pepper

• 1 cup Edamame (I like to buy frozen, pre shelled)

• 2 avocado

• 2 cup quinoa

Instructions

1. Heat up a cast iron skillet on medium high heat. Drizzle the olive oil into the pan.

2. Season salmon with the salt and pepper.

3. Add the salmon filets to the skillet and drizzle about a tablespoon of honey on each salmon filet. Allow it to cook for 3 minutes on medium high heat. You want to be the beautiful brown crust on the salmon before you flip it.

4. Flip and cook another 2 to 3 minutes until done and fish is flakey. Remove from heat.

5. Meanwhile melt butter in a medium saucepan over medium heat. Cook, whisking constantly until the butter begins to turn a golden brown (about 3 minutes).

6. Stir in the garlic, 1 Tablespoon of honey, and the fresh squeezed lime juice.

7. Remove the salmon from the heat

8. Thaw edamame and slice avocados

9. Assemble bowls: place salmon on bed of quinoa, drizzle the honey butter sauce over the cooked salmon, adding avocado slices and edamame.

Shopping List

Produce

• 1 Tbsp Grated Ginger (teriyaki)+ 2 tsp ginger grated (butter chicken)

• Veggie of choice—I like broccoli and carrots (teriyaki)

• 1 medium onion (butter chicken) + ½ yellow/sweet onion (or store-bought pico de gallo in place of tomato and onion) (Fiesta Potatoes)

• 7 garlic cloves (teriyaki, pasta, salmon, butter chicken)

• Cilantro for serving (butter chicken)

• 3 large russet potatoes, mostly peeled and cubed (Fiesta Potatoes)

• 1 large tomato (Fiesta Potatoes)

• 1/2 c fresh chopped basil (One Pot Pasta)

• 1 Lime (juiced) (Salmon)

• 2 avocado (Salmon)

Proteins

• 2 lb. Boneless, Skin-On Chicken Thighs (teriyaki)

• 2 lb chicken breast cut into ¾-inch chunks (butter chicken)

• 1 lb ground beef (Fiesta Potatoes)

• 1 lb. boneless chicken breasts or thighs, cubed (One Pot Pasta)

• 4 Salmon Filets (Salmon)

Dairy

• Store bought queso (Fiesta Potatoes)

• Sour cream or plain Greek yogurt (Fiesta Potatoes)

• 2 c whole milk (One Pot Pasta)

• 2 oz. cream cheese (One Pot Pasta)

• 1/2 c grated parmesan cheese (One Pot Pasta)

• 6 Tbsp Butter (Salmon)

Condiments and Spices

• 1 tbsp garam masala (butter chicken)

• 1 tsp chili powder (butter chicken)

• 1 tsp mustard seeds (butter chicken)

• 1 tsp coriander (butter chicken)

• 1 tsp curry powder (butter chicken)

• 1 Tbsp Mirin (teriyaki)

• 1 Tbsp Rice Wine Vinegar (teriyaki)

• 1c Soy Sauce (teriyaki)

• 1/2c Sugar (teriyaki)

• 3 oz. tomato paste (butter chicken)

• 3 oz. red curry paste (less if you want less spice) (butter chicken)

• 2 tsp paprika (Fiesta Potatoes)

• Taco seasoning packet (Fiesta Potatoes)

• Spicy ranch (Fiesta Potatoes)

• 4 tsp Italian seasoning (One Pot Pasta)

• 5 Tbsp Honey (Salmon)

Canned Goods

• 1 (14-oz.) can coconut milk (butter chicken)

• 1/2 cup, oil-packed sun-dried tomatoes, oil drained (One Pot Pasta)

Frozens

• Veggie (like peas) (butter chicken)

• 2 c chopped baby spinach (One Pot Pasta)

• 1 cup Edamame (Lindsey likes to buy frozen, pre shelled) (Salmon)

Misc.

• 2 cup quinoa (Salmon)

• Rice, White (teriyaki and butter chicken)

• Naan for serving (butter chicken)

• 3/4 -1 lb. short cut pasta (One Pot Pasta)

https://iowagirleats.com/one-pot-gnocchi-chicken-pot-pie/

Ingredients

• 4 Tbsp butter

• 1 c sliced carrots

• 4 oz. mushrooms, sliced (optional)

• 1 large or 2 small stalks celery, thinly sliced

• 1 small onion, chopped

• S&P

• 2 cloves garlic, pressed or minced

• 1 tsp poultry seasoning

• pinch dried thyme

• 3 Tbsp gluten free flour, or AP flour if not GF

• 2 c chicken stock or broth

• 1 c milk, any kind, I use unsweetened almond milk

• 12 oz. package gluten free gnocchi

• 1-1/2 c shredded chicken breast, ~1/2lb pre-cooked

• 1/2 c frozen peas

Directions

1. Heat a Dutch oven or large soup pot over medium-high heat. Melt butter in pan then add carrots, mushrooms, celery, and onions. Saute until the mushrooms release their liquid and the liquid has evaporated, 3-4 minutes. Season with homemade seasoning salt and pepper then continue to saute, turning the heat down slightly if necessary, until vegetables are tender, another 6-7 minutes.

2. Add garlic, poultry seasoning, and dried thyme then saute until garlic is very fragrant, 1-2 minutes.

3. Sprinkle flour over vegetables then stir to coat and cook for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps then add milk and turn heat up to medium-high. Bring mixture to a simmer, stirring occasionally, then add gnocchi and stir combine. Turn heat down to medium then simmer, stirring frequently, until gnocchi are tender, 5-6 minutes. Stir in chicken and peas then taste and add seasoned salt and/or pepper if necessary. Ladle into bowls then serve.

Notes

• I like Delallo Gluten Free Gnocchi.

Some brands of gnocchi — especially if they’re not gluten free — are sold in 16oz packages, versus the 12oz called for in this recipe. Increase the amount of broth and/or milk if using a 16oz box of gnocchi.

Sheet Pan Maple-Dijon Sausage and Veggies

https://www.eatwell101.com/sheet-pan-sausage-veggies-recipe

Ingredients

• 12 oz. (340g) smoked turkey sausage, sliced into 1/3-inch thick slices (or beef, pork, chicken…)

• 16 oz (450g) sweet potatoes, peeled and diced into 3/4-inch cubes

• 16 oz. (450g) brussels sprouts, trimmed and halved

• 1/2 medium red onion, roughly sliced (optional)

• 1 Tbsp minced garlic

• 2 Tbsp olive oil

• 1 tsp Italian seasoning or Herbes de Provence

• 1/2 tsp salt and freshly ground black pepper

• 1 Tbsp parmesan shavings, for serving (optional)

The sauce

• 1/3 c maple syrup

• 1/3 c Dijon mustard

Directions

1. To make the sausage and veggies sheet pan dinner: Preheat your oven to 400ºF. Lightly spray a large sheet pan with cooking spray. Spread the diced sweet potatoes and halved Brussels sprouts apart on the sheet pan. Turn the Brussels sprouts cut side down so they get that nice golden sear!

2. Drizzle everything with olive oil, sprinkle with seasoning, then add salt and pepper to taste. Roast the sweet potatoes and Brussels sprouts for a first round in the preheated oven for 15 minutes.

3. In the meantime, make the sauce: Combine maple syrup and Dijon mustard in a mason jar and shake well.

4. Remove the sheet pan from the oven, and add sliced sausage, garlic, and red onion. Drizzle half the maple-dijon sauce over and toss with the veggies and spread everything on the sheet pan in one layer. Return the sheet pan to the oven and continue to roast until veggies are tender, about 15 minutes longer.

5. Remove the sheet pan from the oven. Drizzle the remaining sauce over the sausage and veggies and toss to coat. Sprinkle the sausage and veggies sheet pan with parmesan and serve immediately.

Crockpot Beef and Broccoli

https://www.iheartnaptime.net/crockpot-beef-and-broccoli-recipe/

Ingredients

• 1 ½ lb flank steak (or beef chuck) , sliced against the grain in thin strips

• 1 c low-sodium beef broth

• ½ c low-sodium soy sauce

• ⅓ c light brown sugar

• 1 Tbsp sesame oil

• 1 Tbsp minced garlic

Add after cooking

• 2-3 Tbsp cornstarch

• 3-4 c chopped broccoli , frozen or fresh

• rice for serving

Instructions

1. Add beef to crockpot. In the base of a crockpot, add 1 1/2 lb sliced beef.

2. Make sauce. In a medium bowl, whisk together the 1 c broth, 1/2 cup soy sauce, 1/3 c brown sugar, 1 Tbsp sesame oil and 1 Tbsp minced garlic. Pour over beef. Cook on low 3-4 hours, or until meat is cooked through and tender.

3. Add broccoli. Remove 1/4 c liquid or use 1/4 c water and whisk in the 2-3 Tbsp cornstarch. Stir back into the pot. Add 3-4 c broccoli. Cook an additional 20 to 30 minutes, or until the broccoli is tender.

4. Serve. Serve over rice with sesame seeds, if desired.

Skillet (no crock pot) directions:

Instructions

1. In a small bowl, mix the beef broth, soy sauce, and light brown sugar. Set aside.

2. Heat 1 Tbsp of sesame oil in a large skillet or wok over medium-high heat. Add the thinly sliced flank steak (or beef chuck) and cook for about 3-5 minutes, stirring occasionally, until the beef is browned and nearly cooked through. Remove the beef from the pan and set it aside.

3. In the same skillet, add a little more sesame oil if necessary, then add the minced garlic. Sauté for 1-2 minutes until fragrant. If using fresh broccoli, add it to the skillet and cook for about 4-5 minutes until tender-crisp. If using frozen broccoli, simply add it and stir for 3-4 minutes, until it’s heated through.

4. Add the beef back into the pan with the broccoli. Pour the prepared sauce mixture over the beef and broccoli. Stir to combine everything well.

5. In a small bowl, mix the cornstarch with 2-3 tablespoons of cold water to create a slurry. Add the slurry to the pan and stir until the sauce thickens (about 2-3 minutes). You can adjust the thickness by adding more water if needed.

6. Once the sauce has thickened, remove from heat. Serve the beef and broccoli over rice, noodles, or just as is!

Sheet Pan Chicken Fajitas

https://www.apinchofhealthy.com/easy-chicken-fajitas/

Ingredients

• 1.7 lb boneless skinless chicken breast

• 2 bell peppers any color, cut into strips

• 1 yellow onion cut into strips

• 1.5 Tbsp avocado oil

• taco seasoning

• 12 flour tortillas (I use the small fajita sized ones)

• Salsa

• Sour cream or Greek yogurt

• Shredded Mexican cheese

Instructions

1. Place chicken, peppers and onions on sheet pan.

2. Drizzle with oil and sprinkle with spices; (don’t forget to salt generously) toss to combine.

3. Bake in a preheated oven at 400 degrees or 20 minutes, stopping half way to toss everything. This ensures even cooking.

4. I add my tortilla shells (wrapped in foil) half way through, when I toss.

5. Remove from oven, and garnish with lime juice and cilantro if desired.

6. Add mixture to fajita shells, and add desired toppings: salsa, guacamole, sour cream, cheese, etc.

Viral Dumpling Bake with Veggies

https://cookingwithayeh.com/dumpling-bake-viral-one-pan-dumplings/

Ingredients

Red Curry Broth

• 1 can (13.5 fl oz / 400ml) coconut milk

• 2-3 Tbsp red curry paste (depending how spicy you like it)

• 2 Tbsp soy sauce - I’ve used low sodium

• 1 Tbsp rice vinegar

• 1 Tbsp honey or sugar

• 1 tsp sesame oil

• 1 large garlic clove

• 1 small cube of ginger

Dumpling Bake

• 16-20 dumplings of choice - I’ve used frozen veggie dumplings

• 2 bok choy bulbs, sliced into bite sized pieces

• 1 zucchini, sliced into bite sized pieces

• Garnish ideas - sesame seeds, sliced green onions, cilantro, chili crisp oil…

• Serve with white rice or noodles

Instructions

1. In a large baking dish 12 x 8 inch (30 x 20 cm) in size, pour in the coconut milk, red curry paste, soy sauce, vinegar, honey and sesame oil - whisk together so there aren’t any lumps of paste then grate in the garlic and ginger.

2. Preheat oven to 400℉ (200℃). Chop the bok choy and slice the zucchini and add them to the baking dish. Stir so that the veggies are covered in the broth

3. Place in frozen dumplings so they aren’t overlapping and slightly press them into the broth - the tops should still be visible. Spoon some of the broth over the dumplings and cover the baking dish with aluminium foil

4. Bake for 20 minutes covered, then remove the foil and bake for another 5-10 minutes until the broth is nice and bubbling and the dumplings have a slight crisp on the top

5. Add your garnish and serve up your Dumpling Bake over a bed of white jasmine rice or noodles and enjoy!

Shopping List

Produce

• 1 c carrots (gnocchi)

• 4 oz. mushrooms (optional) (gnocchi)

• 1 large or 2 small stalks celery (gnocchi)

• 2 small onions (1-gnocchi) (1-fajitas)

• 7 cloves garlic (2-gnocchi) (1-dumpling bake) (2-beef w broc) (2-sausage and veggies)

• 16 oz (450g) sweet potatoes (sausage and veggies)

• 16 oz. (450g) brussels sprouts (sausage and veggies)

• 1/2 medium red onion, roughly sliced (optional) (sausage and veggies)

• 3-4 c chopped broccoli (beef w broc)

• 2 bell peppers any color (fajitas)

• 1 small cube of ginger (dumpling bake)

• 2 bok choy bulbs (dumpling bake)

• 1 zucchini (dumpling bake)

Protein

• 4 lb chicken breast (2 lb-gnocchi) 1.5 lb boneless skinless chicken breast (2 lb-fajitas)

• 12 oz. (340g) smoked turkey sausage (or beef, pork, chicken…) (sausage and veggies)

• 1 ½ lb flank steak (or beef chuck) (beef w broc)

Dairy

• 1 c milk, any kind, I use unsweetened almond milk (gnocchi)

• 1 Tbsp parmesan shavings, for serving (optional) (sausage and veggies)

• Sour cream or Greek yogurt (fajitas)

• Shredded Mexican cheese (fajitas)

Condiments and Spices

• 1 tsp poultry seasoning (gnocchi)

• pinch dried thyme (gnocchi)

• 2 c chicken stock or broth (gnocchi)

• 1 tsp Italian seasoning or Herbes de Provence (sausage and veggies)

• 1/3 c maple syrup (sausage and veggies)

• 1/3 c Dijon mustard (sausage and veggies)

• 1 c low-sodium beef broth (beef w broc)

• Low-sodium soy sauce (1/2 c-beef w broc) (2 tbsp-dumpling bake)

• ⅓ c light brown sugar (beef w broc)

• Sesame oil (beef w broc) (dumpling bake)

• 2-3 Tbsp cornstarch (beef w broc)

• taco seasoning (fajitas)

• Salsa (fajitas)

• 2-3 Tbsp red curry paste (depending how spicy you like it) (dumpling bake)

• 1 Tbsp rice vinegar (dumpling bake)

• 1 Tbsp honey or sugar (dumpling bake)

Canned Goods

• 1 can (13.5 fl oz / 400ml) coconut milk (dumpling bake)

Frozen Section

• 1/2 c frozen peas (gnocchi)

• 16-20 dumplings of choice - I’ve used frozen veggie dumplings (dumpling bake)

Misc.

• 12 oz. package gluten free gnocchi (gnocchi)

• 12 flour tortillas (I use the small fajita sized ones) (fajitas)

• white rice or noodles (beef w broc) (dumpling bake)

https://charlotteshares.blog/2022/05/05/cilantro-lime-steak-bowls/#recipe

Ingredients

• 2 lb flank steak

• 1/2 c avocado or olive oil

• Zest of 1 lime

• Juice of 2 limes

• 4 cloves fresh garlic, minced

• 1/2 c chopped cilantro

• 2 tsp salt

• 1/2 tsp freshly ground black pepper

• 4 c cooked rice

• 2 avocados, sliced

• 1 can (15 oz) black beans, heated

• 1 can (15 oz) corn, heated

• 1 c shredded cheese of choice (mexican blend or cotija)

• 1/2 red onion, diced (optional)

For the lime crema:

• 1 c sour cream or plain Greek yogurt

• 2 tsp Tajin seasoning or combo of chili powder, cayenne, garlic powder, salt

• Juice of 1 lime

Instructions

1. Place flank steak in a shallow dish or zip top bag. In a small bowl, add oil, lime zest, lime juice, garlic, cilantro, salt and pepper. Whisk to combine then pour over steak. Make sure both sides of steak are coated. Cover (or seal) and place in refrigerator to marinate for 30 minutes to 3 hours.

2. Heat grill to medium-high then place steak on. Grill for 10 minutes then flip. Grill for 10 minutes more or until steak reaches desired internal temperature. Place steak on a plate or cutting board then allow to rest for 5-10 minutes. Slice into thin strips against the grain or into cubes.

3. To individual bowls, add rice, steak, avocado, black beans, corn, cheese and onion. Drizzle with lime crema.

Notes

To add even more flavor use cilantro lime rice.

Mini Meatloaves

https://tastesbetterfromscratch.com/light-mini-bbq-meatloaf/#wprm-recipe-container-20086

Ingredients

• 1 1/2 lb ground beef, ,or ground turkey (680 grams)

• 2/3 c panko bread crumbs, , or regular breadcrumbs (100 grams)

• 1/2 c onion, chopped, (70 grams)

• 1 tbsp barbecue sauce

• 1 tbsp mustard

• 1/2 tsp garlic powder

• 1 1/2 tsp chili powder

• S & P (1/2 tsp ea.)

• 1 egg, lightly beaten

• Vegetable of choice on the side or grate some zucchini and carrot in to meat mixture for a hidden veggie option!

Meatloaf sauce:

• 1/3 c light brown sugar, (73 grams)

• 1/2 c ketchup, (120 grams)

• 2 tsp dijon mustard

• 1/4 tsp ground nutmeg

Instructions

1. Preheat oven to 350 degrees F.

2. Mix Meatloaf Sauce ingredients: brown sugar, ketchup, dijon mustard and nutmeg.

3. Meatloaf Mixture: In a large mixing bowl (using your hands or a large spoon), combine ground beef, breadcrumbs, onion, 1 Tbsp barbecue sauce, mustard, chili powder, garlic powder, salt, pepper and egg.

4. Press into muffin tin, divide the mixture evenly among the 12 cups, pressing meat down to fill the cup.

5. Bake for 15 minutes. Remove from oven and use a paper towel to soak up any grease on the meatloaf. Generously spoon meatloaf sauce over each mini meat loaf. Return to oven for an additional 10-15 minutes or until the meat is cooked through.

6. Serve with mashed potatoes and vegetable of choice

Mashed Potatoes

https://www.spendwithpennies.com/how-to-make-mashed-potatoes/#wprm-recipe-container-122497

Ingredients

• 2 lb yukon gold potatoes

• 1 large or 2 small cloves garlic (optional)

• 2 tbsp butter

• ½ c milk

• S & P to taste

Instructions

1. Peel and quarter potatoes, place in a pot of cold salted water.

2. Add cloves of garlic (if using) & bring to a boil, cook uncovered 15 minutes or until fork-tender. Drain well.

3. Heat milk on the stove top (or in the microwave) until warm.

4. Add butter to the potatoes and begin mashing. Pour in heated milk a little at a time while using a potato masher to reach desired consistency.

5. Season with salt and pepper. Serve hot.

Pork Tenderloin with Pan Sauce

https://chefmommy-brandao.blogspot.com/2012/03/pork-tenderloin-with-pan-sauce.html?m=1

Ingredients

• 1⁄2 c olive oil

• 1⁄3 c soy sauce

• 1⁄4 c red wine vinegar

• Juice of 1 lemon

• 1-2 Tbsp Worcestershire sauce

• 1-2 Tbsp fresh parsley, finely chopped

• 2 tsp dry mustard

• Freshly cracked black pepper, to taste

• 4 cloves garlic, peeled and minced

• 1 1-lb. pork tenderloin (silver skin removed)

Instructions

1. Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.

2. Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:

• Pan scrapings from pork tenderloin

• 1/2 c of chicken broth

• 2-3 tbsp of pork marinade (thoroughly mixed)

• 1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

5-Ingredient Butternut Squash Mac and Cheese

https://www.yummytoddlerfood.com/5-ingredient-butternut-squash-mac-and-cheese/

Ingredients

• 1 c peeled and cubed butternut squash

• 1/3 c milk

• 3/4 c grated yellow or white cheddar cheese

• 1 Tbsp butter

• 8 oz. pasta (like elbows)

Instructions

1. Bring a large pot of water to a boil.

2. Add the squash and cook for about 10 minutes or until soft when poked with a fork. Use a large slotted spoon to transfer the squash to a blender, draining off all of the liquid.

3. Add the milk, cheese, and butter to the blender with the squash and puree until completely smooth.

4. Meanwhile, bring the water back to a boil and cook the pasta according to package directions. Drain and return to the pot.

5. Stir in the cheese sauce, season to taste with salt, and serve warm.

Skillet Sausage and Zucchini

https://countsofthenetherworld.com/skillet-sausage-and-zucchini-20-minute/

Ingredients

• 2 medium zucchini cubed

• 4 fully cooked sausages sliced into circles ¼-inch thick

• 1 onion cut into ¾ inch pieces (close to same size as zucchini)

• ¼ tsp garlic powder

• ½ tsp dried oregano

• ½ tsp dried basil

• fresh basil for garnish (optional)

• 1 bell pepper any color, cut into ¾-inch pieces (close to same size as zucchini)

• ¼ tsp onion powder

• ¼ tsp pepper

• 2 ½ Tbsp olive or avocado oil

• ½ tsp salt

• 1 tsp garlic minced

• Frozen Steam in bag cauliflower rice or white rice

Instructions

1. Heat 1 tbsp of olive oil in a skillet over medium-high-heat.

2. When the oil is hot, then add chopped sausage and sautè, flipping sausage often, for a few minutes or till sausage slices have some browning. Remove from pan and put aside.

3. Reduce heat to medium and add remaining 1 ½ tbsp of oil to skillet together with the zucchini, onion & bell pepper. Then sprinkle with oregano, garlic powder, basil, onion powder, pepper and salt. Stir.

4. Let cook till the onion is translucent, peppers and zucchini are near tender for 5 minutes.

5. Add sausage back into the skillet together with minced garlic. Stir. Cover so everything moves through for a few minutes. Taste and add additional salt if needed.

Sheet Pan Herby Lemon Garlic Chicken and Potatoes

https://www.ambitiouskitchen.com/sheet-pan-lemon-chicken/

Ingredients

For the marinade:

• ⅓ c extra virgin olive oil

• 1 lemon, zested

• 2 lemons, juiced (about ½ c fresh lemon juice)

• 6 garlic cloves, minced

• 1 tsp dijon mustard

• 1 ½ tsp dried oregano

• 1 tsp paprika

• 2 tsp kosher salt

• freshly ground black pepper

For the potatoes:

• 1 lb cubed Yukon Gold potatoes

• 1 lemon, cut into ¼-inch slices

• 1 yellow onion, cut into large chunks

For the chicken:

• 1 ½ lbs boneless skinless chicken thighs

To garnish:

• 4 oz feta cheese, crumbled*

Instructions

1. Preheat the oven to 425 degrees F.

2. In a large bowl, whisk together the ingredients of the marinade until well combined: olive oil, lemon zest, lemon juice, garlic, dijon mustard, oregano, paprika, salt and pepper.

3. Add the potatoes, lemon slices, and onions to a large sheet pan. Pour 1/3 c of the marinade over the potatoes, lemon slices and onions and toss with your hands to coat, then spread out the potatoes, onions and lemon slices evenly on the sheet pan. Roast in the oven for 25 minutes.

4. After putting the potatoes in the oven, marinate the chicken: add the chicken to the remaining marinade in the large bowl and use tongs to coat the chicken in the marinade. Set aside.

5. After 25 minutes, remove the sheet pan from the oven and use a spatula to flip the potatoes. Allow excess marinade to drip off chicken (discard remaining marinade in the bowl) then nestle the chicken thighs onto the pan in between potatoes whenever you can fit them. Return the baking sheet to the oven and bake for 15 to 20 more minutes until the chicken is fully cooked and potatoes are tender. The lemons will caramelize and the chicken will be nice and golden brown and juicy with flavor.

6. Garnish with crumbled feta

Shopping List

Produce

• 4 limes (steak bowls)

• 18 garlic cloves (4-steak bowls) (2-optional-mashed potatoes) (4-pork tendy) (2-sausage and zucchini) (6-Herby chicken and Potatoes)

• 1/2 c cilantro (steak bowls)

• 2 avocados (steak bowls)

• 3 onions (1-meatloaf) (1-sausage and zucchini) (1-Herby chicken and Potatoes)

• Vegetable of choice or grated zucchini and carrot added to meat mixture for a hidden veggie option! (meatloaf)

• 3 lb potatoes (2 lb-mashed potatoes) (1 lb-Herby chicken and Potatoes)

• 5 lemons (1-pork tendy) (4-Herby chicken and Potatoes)

• 1-2 Tbsp fresh parsley (pork tendy)

• 1 c butternut squash (M&C)

• 2 medium zucchini (sausage and zucchini)

• fresh basil for garnish (optional) (sausage and zucchini)

• 1 bell pepper any color (sausage and zucchini)

Protein

• 2 lb flank steak (steak bowls)

• 1 1/2 lb ground beef, ,or ground turkey (meatloaf)

• 1 1-lb. pork tenderloin (pork tendy)

• 4 fully cooked sausages (sausage and zucchini)

• 1 ½ lbs boneless skinless chicken thighs (Herby chicken and Potatoes)

Dairy Section

• 1 c shredded cheese of choice (mexican blend or cotija) (steak bowls)

• 1 c plain Greek yogurt (steak bowls)

• 1 egg (meatloaf)

• milk (½ c-mashed potatoes)(1/3c-M&C)

• 3/4 c grated yellow or white cheddar cheese (M&C)

• 4 oz feta cheese (Herby chicken and Potatoes)

Condiments and Spices

• 2 tsp Tajin seasoning or combo of chili powder, cayenne, garlic powder, salt (steak bowls)

• 2/3 c panko bread crumbs or regular breadcrumbs (meatloaf)

• 1 tbsp barbecue sauce (meatloaf)

• 1 tbsp mustard (meatloaf)

• garlic powder (meatloaf)(sausage and zucchini)

• 1 1/2 tsp chili powder (meatloaf)

• 1/3 c light brown sugar (meatloaf)

• 1/2 c ketchup (meatloaf)

• dijon mustard (meatloaf) (Herby chicken and Potatoes)

• 1/4 tsp ground nutmeg (meatloaf)

• 1 c olive oil (½-pork tendy) (½-steak Bowls)

• 1⁄3 c soy sauce (pork tendy)

• 1⁄4 c red wine vinegar (pork tendy)

• 1-2 Tbsp Worcestershire sauce (pork tendy)

• 2 tsp dry mustard (pork tendy)

• 1/2 c of chicken broth (pork tendy)

• dried oregano (sausage and zucchini) (Herby chicken and Potatoes)

• ½ tsp dried basil (sausage and zucchini)

• ¼ tsp onion powder (sausage and zucchini)

• 1 tsp paprika (Herby chicken and Potatoes)

Canned Goods

• 1 can (15 oz) black beans (steak bowls)

• 1 can (15 oz) corn (steak bowls)

Frozens

• Steam in bag cauliflower rice (sausage and zucchini)

Misc.

• 4 c rice (steak bowls)

• 8 oz. pasta (like elbows) (M&C)

https://www.foodnetwork.com/recipes/alton-brown/curry-chicken-pot-pie-recipe-1912950

Ingredients

• 4 c frozen vegetable mix, peas, carrots

• 1 to 2 tbsp olive oil

• 3 tbsp butter

• 1 c chopped onion

• 1 c chopped celery

• 1 1/2 c low sodium chicken broth

• 1/2 c milk

• 3 tbsp flour

• 1 tsp curry powder

• 2 tbsp dried parsley

• 1 tsp salt

• 1/2 tsp fresh ground pepper

• 2 c cooked shredded chicken

• 1 package puff pastry

Instructions

1. Preheat oven to 400 degrees F.

2. Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.

3. In a sauté pan heat 1 tbs of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tbs of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

Asian Lettuce Wraps

https://www.cookingclassy.com/lettuce-wraps/

Ingredients

• 3 tsp olive oil, divided

• 1 lb ground turkey, chicken, pork or tofu

• 4 - 5 Tbsp hoisin sauce,*

• 1 Tbsp soy sauce,

• 2 tsp sriracha (optional)

• 1 Tbsp rice vinegar

• 1 1/2 tsp sesame oil

• 1 Tbsp minced fresh garlic (3 cloves)

• 1 Tbsp peeled and minced fresh ginger

• 2/3 c sliced green onions, white and light green portion, plus more green portion for serving

• 1 medium carrot, peeled and shredded (1/2 c)

• 1 (8 oz) can water chestnuts, drained and chopped small

• 1 large head Bibb lettuce or iceberg lettuce

Instructions

1. Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.

2. Add turkey or chicken in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it’s fully cooked through, about 3 minutes longer.

3. Meanwhile while turkey is cooking in a mixing bowl whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil, then set aside.

4. Drain of excess liquid from turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.

5. Heat remaining 1 1/2 tsp oil in now empty side of skillet.

6. Add green onions and carrots and sauté 1 1/2 minutes. Add in garlic and ginger and sauté 30 seconds longer.

7. Pour in sauce and water chestnuts then cook and toss 30 seconds longer.

8. Serve warm in lettuce leaves garnished with sliced green onions.

Hidden Zucchini Pasta Bake

From: IG: MamaKnowsNutrition

Ingredients

• 12 oz short pasta

• 2 c chicken broth

• 1 ½ c marinara sauce

• 1 medium zucchini, shredded and squeezed dry

• 1 ½ c shredded mozzarella cheese

• 1/4 c grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9x13” baking dish.

2. In the baking dish, combine uncooked pasta, bone broth, marinara sauce, and shredded zucchini. Mix well to coat all the pasta evenly.

3. Cover tightly with foil and bake for 35-40 minutes, until the pasta is tender and most of the liquid is absorbed.

4. Remove foil, sprinkle mozzarella and Parmesan over the top, and bake uncovered for an additional 10-15 minutes, until the top is golden and bubbly.

5. Let sit for 5-10 minutes before serving to allow it to set and cool slightly

Doner Kebab Made Easy

Feel Good Foodie

Ingredients

• 2 lb 85% lean ground beef

• 1 large onion grated

• 3 garlic cloves minced

• ¼ c whole-milk Greek yogurt

• 2 t cumin

• 2 t coriander

• 1 t paprika

• 1 t dried oregano

• 1 t salt

• ½ t black pepper

• 1 red onion sliced into wedges

• 2 Roma tomatoes sliced into wedges

• Pitas or Basmati for serving

Instructions

1. Preheat the oven to 400°F.

2. Add the ground beef, grated onion, garlic, yogurt, cumin, coriander, paprika, oregano, salt, and pepper to a large bowl. Mix until well combined.

3. Divide the mixture in the bowl into four equal portions.

4. Place one portion in the center of a sheet of parchment about 12×16. Place another parchment paper the same size on top and use your hands or a rolling pin to roll the beef mixture into a thin rectangle, the shape of the parchment paper..

5. Starting from the long side, fold the parchment over the meat and roll it tightly until it forms a flat, compact log. Repeat with the three portions of meat.

6. Place the parchment-wrapped logs onto the prepared baking sheet. Add the onions and tomatoes on the side. Bake for 15 minutes.

7. Let the logs cool just enough to handle. Unroll, break the meat apart into small chunks or thin slices, and return it to the baking sheet.

8. Broil for 2-3 minutes, just until lightly golden with crisp edges.

9. Serve in warm pita with lettuce, tomatoes, pickles, onions, and yogurt sauce.

Ground Beef and Potatoes (One-Pan Dinner)

https://realfoodwholelife.com/recipes/ground-beef-potatoes/#recipe

Ingredients

• 2 Tbsp olive oil

• 1 ½ lb lean ground beef

• 2 tsp kosher salt, divided

• 2 cloves garlic, minced

• 1 medium yellow onion, finely diced

• 1 tsp smoked paprika

• ½ tsp freshly ground black pepper

• 1 ½ lb Yukon gold (see notes), or Russet potatoes, chopped into ½ inch cubes (no need to peel)

• 1 c water (see notes)

• 1 tsp yellow mustard

• 1 Tbsp Worcestershire sauce

• 4 Tbsp ketchup

• 2 c sharp cheddar cheese, grated

• optional: serve with steamable veggie of choice

Instructions

1. Heat the oven to 375°F. (See note at link to skip this step)

2. Heat a large heavy-bottom, non-stick skillet with lid over medium high heat. Add 1 tablespoon oil, the onion, and the ground beef. Sprinkle with 1 teaspoon of the salt, garlic, black pepper, and the smoked paprika.

3. Break the meat apart with a spoon and cook for 5-8 minutes until the meat is browned and cooked through and the onion has softened, stirring occationally.

4. Remove the meat and set aside. To the same pan (no need to wash it first) add 1 tablespoon of the olive oil and the potatoes. Sprinkle with 1 teaspoon of the salt. Cook on medium to medium-high for 1 minute for the potatoes to begin to brown.

5. Add ¼ cup water, cover, and cook, stirring frequently, until the potatoes are just tender but not falling apart, about 15-20 minutes. Note: if the potatoes begin to stick to the bottom of the pan, add additional water, ¼ cup at a time.

6. When the potatoes are cooked through, add the cooked meat back to the pan, along with the mustard, Worcestershire sauce, and ketchup, stirring to combine. If the pan seems dry, add an additional ¼ water, stirring to combine.

7. Sprinkle half the cheese over the beef and potato mixture, stirring to combine. Sprinkle the remaining cheese evenly over the top, then place in the oven for 5 minutes, or until the cheese melts. Serve warm with toppings of choice.

Shopping List

Produce

• 3 onions (1-pot pie)(1-doner) (1-cheesy beef and potatoes)

• 1 red onion (doner)

• 2 Roma tomatoes (doner)

• 2 stalks celery (pot pie)

• 8 garlic cloves (3-lettuce wraps) (3-doner) (2-cheesy beef and potatoes)

• 1 Tbsp fresh ginger (lettuce wraps)

• 2/3 c sliced green onions (lettuce wraps)

• 1 medium carrot, peeled and shredded (1/2 c) (lettuce wraps)

• 1 large head Bibb lettuce or iceberg lettuce (lettuce wraps)

• 1 medium zucchini (pasta)

• 1 ½ lb Yukon gold or Russet potatoes (cheesy beef and potatoes)

Protein

• 2 c cooked shredded chicken (pot pie)

• Lean ground beef (2 lb-doner) (1.5 c-cheesy beef and potatoes)

• 1 lb ground turkey, chicken, pork or tofu (lettuce wraps)

Dairy

• 1/2 c milk (pot pie)

• 1 ½ c shredded mozzarella cheese (pasta)

• 1/4 c grated Parmesan cheese (pasta)

• ¼ c Greek yogurt (doner)

• 2 c sharp cheddar cheese (cheesy beef and potatoes)

Condiments and Spices

• chicken broth (1.5 c-pot pie) (2 c-pasta)

• 3 Tbsp flour (pot pie)

• 1 tsp curry powder (pot pie)

• 2 Tbsp dried parsley (pot pie)

• 4 - 5 Tbsp hoisin sauce (lettuce wraps)

• 1 Tbsp soy sauce (lettuce wraps)

• 2 tsp sriracha (optional) (lettuce wraps)

• 1 Tbsp rice vinegar (lettuce wraps)

• 1 1/2 tsp sesame oil (lettuce wraps)

• 1 ½ c marinara sauce (pasta)

• 2 tsp cumin (doner)

• 2 tsp coriander (doner)

• paprika (doner) (cheesy beef and potatoes)

• 1 tsp dried oregano (doner)

• 1 tsp yellow mustard (cheesy beef and potatoes)

• 1 Tbsp Worcestershire sauce (cheesy beef and potatoes)

• 4 Tbsp ketchup (cheesy beef and potatoes)

Canned Goods

• 1 (8 oz) can water chestnuts (lettuce wraps)

Frozen

• 4 c frozen vegetable mix, peas, carrots (pot pie)

• Steamable veggie (cheesy beef and potatoes)

Misc

• 1 package puff pastry (pot pie)

• 12 oz short pasta (pasta)

• Pitas or Basmati (doner)

adapted from and inspired by CoconutandBliss on IG:

Ingredients

• 1 lb lean ground beef

• 1/3 c soy sauce

• 1. 5 tbsp brown sugar

• 1 tbsp sesame oil

• 1 tbsp rice vinegar

• 2 tsp grated fresh ginger

• 2 cloves minced garlic

• 1/2 tbsp gochujang

• 6 large tortillas

• 1 bag shredded mozzarella

• 1 green onion, sliced

Instructions

1. Heat pan over medium high heat. Ad ground beef and break up til browned

2. Add soy sauce, brown sugar, sesame oil, rice vinegar, ginger, garlic and gochujang. Stir and simmer for 3-4 minutes. Remove from heat once combined, glossy and a little sticky

3. Preheat oven to 350. Lightly grease baking dish.

4. Dip tortilla in water if stiff, then cut each tortilla in half, spooning beef mixture into the center of the half circle, topped with cheese before folding in to triangle

5. Arrange on tray and sprinkle with extra mozzarella, bake for 20 min or until golden and crisp.

6. garnish with sliced green onions and chili oil (optional)

Sigeumchi Namul (Korean Spinach Side Dish)

https://www.koreanbapsang.com/sigeumchi-namul-korean-spinach-side/

(see link for spicy version!)

Ingredients

• 1 bunch spinach about 10 ounces

• 1 scallion chopped

• 2 tsp low sodium soy sauce

• 1 tsp minced garlic

• 1/2 tsp sugar

• 1 tsp sesame oil

• 1 tsp sesame seeds

• S&P to taste

Instructions

1. Trim off the roots from the spinach. Wash thoroughly until there is no sand in the water. Blanch the spinach in salted boiling water until wilted, 20 to 30 seconds.

2. Quickly remove the spinach from the pot and shock in icy cold water to stop the cooking.

3. Drain and gently squeeze out excess water. Cut into 3-inch lengths.

4. Add the remaining ingredients and mix everything well by hand, loosening/separating the spinach pieces that have been clumped up together. It will take about 10 minutes for the flavor of the seasonings to seep into the spinach.

Chicken Katsu

https://www.spendwithpennies.com/chicken-katsu/

Ingredients

• 4 chicken cutlets about 1 pound, or 2 large chicken breasts, halved horizontally

• ½ tsp salt additional for seasoning

• ¼ tsp black pepper

• ½ c all-purpose flour

• 2 large eggs beaten

• 1½ c panko bread crumbs

• vegetable oil for frying

• tonkatsu sauce or Japanese barbecue sauce: see recipe here, but below is what you’ll need:

  • ¼ c ketchup

  • 2 ½ tbsp Worcestershire sauce

  • 1 tbsp soy sauce

• serve with white rice

Instructions

1. Pound chicken to an even ¼-inch thickness if needed. Season both sides of the chicken with salt and pepper.

2. Place the flour in one shallow bowl, beaten eggs in a second, and panko in a third.

3. Dredge each cutlet in flour, shaking off the excess. Dip into the beaten eggs, then press firmly into the panko until well coated.

4. Heat about ½-inch of oil in a large skillet over medium heat until it reaches 340℉. Add the chicken cutlets 1 or 2 at a time (don’t overcrowd) and cook for 3 to 4 minutes per side, or until golden brown and cooked through.

5. Transfer to a paper towel–lined plate to drain. Season with additional salt.

6. Slice into strips and serve with sauce.

Sunomono Salad (Japanese Cucumber Salad)

https://www.hungryhuy.com/sunomono-japanese-cucumber-salad-recipe/

Ingredients

• 3 crunchy Japanese or Persian cucumbers

• 2 tsp kosher salt to draw out moisture

Dressing

• 2.25 tbsp (31.5 g) rice vinegar

• .75 tbsp (10 g) sugar

• .2 tsp (.65 g) kosher salt

• .2 tsp (1.05 g) soy sauce

• 0.75 tsp (2.2 g) sesame seeds

Instructions

1. Slice the 3 crunchy Japanese or Persian cucumbers very thinly (ideally with a mandolin slicer for uniformity) and transfer to a medium sized bowl.

2. Sprinkle with 2 tsp kosher salt and toss with your hands to ensure even salt coverage to draw out moisture. Let it sit for 10 minutes.

3. Rinse the cucumbers thoroughly to remove the salt, then drain.

4. Squeeze all the cucumbers to remove excess moisture. The goal is to remove as much water as you can. Don't be afraid to squeeze hard, the cucumbers can take it!

5. Mix dressing ingredients: 2.25 tbsp rice vinegar, .75 tbsp sugar, .2 tsp kosher salt, .2 tsp soy sauce until dissolved.

6. Then add to cucumbers to marinate for at least 1 hour. It keeps well overnight too. Keep refrigerated until serving.

7. Sprinkle with 0.75 tsp sesame seeds just before serving.

Ground Turkey Skillet with Zucchini, Corn, Black Beans and Tomato

Ingredients

• 14 oz. from 2 medium or 1 large zucchini, quartered and sliced 3/4 inch

• 1 lb 93% lean ground turkey

• 1/4 c chopped onion

• 1 tbsp tomato paste

• 3/4 c low sodium canned black beans, rinsed and drained

• 3/4 c corn kernels, frozen is fine

• 1 can diced tomato

• 1 jalapeño, diced (optional)

• 1 cloves garlic, minced

• 2 tbsp chopped cilantro, plus more for garnish

• 1 1/4 tsp cumin

• 1 1/4 tsp kosher salt

• 1/4 c water

• lime wedges, optional

Instructions

1. In a large skillet over medium-high heat brown the turkey, seasoning with 1 tsp salt and 1 tsp cumin.

2. Break up the meat up until the turkey is cooked through, about 5 minutes.

3. Push the meat to the side, add the onion and tomato paste and cook 1 minute.

4. Add the black beans, corn, tomatoes, jalapeño pepper (if using), minced garlic, cilantro and stir with 1/4 c water.

5. Add the zucchini remaining 1/4 tsp salt and cumin.

6. Mix and cover, cook low 4 to 5 minutes or until the zucchini is tender crisp.

7. Serve with lime wedges and more cilantro if desired.

8. Serve with tortilla chips or rice

BBQ Chicken Flatbreads

https://sailorbailey.com/blog/bbq-chicken-flatbread/#wprm-recipe-container-22063

Ingredients

Chicken

• 2 large chicken breasts (Can also use a rotisserie chicken)

• 1 tsp olive oil

• ½ tsp dried oregano

• ¼ tsp garlic powder

• ½ tsp salt

• 2 flatbreads

BBQ Chicken Flatbread

• ½ c bbq sauce

• 2 garlic cloves, minced

• 1 c mozzarella

• ½ small red bell pepper, chopped

• ¼ c red onion, sliced (can also quick pickle them if you want!)

• 2 Tbsp cilantro, chopped

• 1 Tbsp red pepper flakes *optional

• 3 Tbsp parmesan for topping *optional

Instructions

1. If you are making your own chicken, start with patting the chicken dry and cutting any large breasts in half (to help ensure an even and quicker cook). Mix all seasonings together in a small bowl. Sprinkle them on both sides of the chicken.

2. Add chicken to a hot, oiled skillet on medium high heat. Cook the chicken on medium heat for about 8-10 minutes each side. Chicken should be 165º internally. Once it’s done, let it rest and cool a bit. Cut into bite sized pieces and set aside.

3. Preheat oven to 375° Add the flatbread or naan to a large cooking sheet. Brush the flatbread generously with barbecue sauce. Add minced garlic. Next, add the mozzarella followed by the chicken, onions, chopped peppers. Cook on the center rack in the oven for 10-15 minutes or until the bread is browned and cheese is melted and bubbling.

4. Pull out of the oven, let it cool for a few minutes and add chopped cilantro and a few more drizzles of bbq sauce. Slice with a pizza cutter and enjoy.

Parmesan Roasted Sheet Pan

https://iwashyoudry.com/parmesan-roasted-sheet-pan-dinner/

Ingredients

• 1 1/2 lb. Yukon gold potatoes, cut into bite size pieces

• 4 tbsp butter, melted; divided

• 2 tsp garlic powder, divided

• 1/4 c parmesan cheese, grated

• 1/4 c Italian breadcrumbs

• 1 tsp salt, divided

• 1/2 tsp pepper, divided

• 1 lb. brussels sprouts, trimmed and halved

• 12 oz. kielbasa sausage, cut into disks

• 1/2 tsp dried parsley

• Extra parmesan cheese for topping

Instructions

1. Preheat oven to 400 degrees F. Line a 13″x 18″ baking sheet with aluminum foil and set aside.

2. In a large bowl combine the potatoes, 2 tbsp Butter (melted), 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper, parmesan cheese and bread crumbs. Mix until the potatoes are coated. Spread the potatoes in an even layer on the baking sheet.

3. Combine the brussels sprouts, 1 tbsp melted butter, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp pepper in the bowl and toss to coat. Spread in even layer on baking sheet.

4. Finally, combine the sausage, 1 tbsp melted butter, 1/2 tsp garlic powder and 1/2 tsp dried parsley in the bowl and toss to coat. Sprinkle the sausages over the potatoes and brussels sprouts.

5. Bake for 25 minutes, stir the potatoes and brussels sprouts, then continue cooking for an additional 20 to 25 minutes or until the potatoes are golden brown. Top with additional parmesan cheese if desired. Enjoy!

Shopping List

Produce

• 2 inch ginger knob (Korean beef pockets)

• garlic cloves(2-Korean beef pockets) (2-spinach) (1-Ground turkey skillet)(2-BBQ flatbreads)

• green onion (Korean beef pockets) (spinach)

• 1 bunch spinach about 10 oz. (spinach)

• 3 Persian cucumbers (cuke sal)

• 2 medium or 1 large zucchini (Ground turkey skillet)

• 1/4 c onion (Ground turkey skillet)

• ¼ c red onion, sliced (can also quick pickle them if you want!) (BBQ flatbreads)

• 1 jalapeño (optional) (Ground turkey skillet)

• cilantro (2 tbsp-Ground turkey skillet) (2 tbsp-BBQ flatbreads)

• lime, optional (Ground turkey skillet)

• ½ small red bell pepper (BBQ flatbreads)

• 1 1/2 lb. Yukon gold potatoes (sheetpan)

• 1 lb. brussels sprouts (sheetpan)

Protein

• 1 lb lean ground beef (Korean beef pockets)

• chicken breasts (1 lb-Katsu) (1 lb-BBQ flatbreads-Can also use a rotisserie chicken)

• 1 lb 93% lean ground turkey (Ground turkey skillet)

• 12 oz. kielbasa sausage (or other fully cooked sausage of choice) (sheetpan)

Dairy

• 1 large bag shredded mozzarella (1/2-Korean beef pockets) (1/2-BBQ flatbreads)

• 2 large eggs beaten (Katsu)

• parmesan *optional (3 tbsp-BBQ flatbreads) (1/4 c-sheetpan)

Condiments and Spices

• soy sauce (1/3c-Korean beef pockets) (2 tsp-spinach) (1 tbsp-Katsu) (cuke sal)

• brown sugar (Korean beef pockets)

• sesame oil (Korean beef pockets) (spinach)

• rice vinegar (Korean beef pockets) (cuke sal)

• gochujang (Korean beef pockets)

• 1 tsp sesame seeds (spinach) (cuke sal)

• ½ c all-purpose flour (Katsu)

• 1½ c panko bread crumbs (Katsu)

• vegetable oil-enough to fry cutlets(Katsu)

• ¼ c ketchup (Katsu)

• 2 ½ tbsp Worcestershire sauce (Katsu)

• 1 tbsp tomato paste (Ground turkey skillet)

• 1 1/4 tsp cumin (Ground turkey skillet)

• ½ tsp dried oregano (BBQ flatbreads)

• garlic powder (1/4 tsp-BBQ flatbreads) (2 tsp-sheetpan)

• ½ c bbq sauce (BBQ flatbreads)

• 1/4 c Italian breadcrumbs (sheetpan)

Canned Goods

• 3/4 c low sodium canned black beans (Ground turkey skillet)

• 3/4 c corn, if didn’t buy frozen (Ground turkey skillet)

• 1 can diced tomato (Ground turkey skillet)

Frozens

• 3/4 c corn, if didn’t buy canned (Ground turkey skillet)

Misc.

• 6 large tortillas (Korean beef pockets)

• white rice (Katsu) (optional-Ground turkey skillet)

• 2 flatbreads (BBQ flatbreads)

• tortilla chips (Ground turkey skillet)

https://www.southernliving.com/banh-mi-inspired-chicken-burgers-11951080

• 1 cup matchstick carrots

• 1 cup matchstick cucumber

• 1 jalapeño, sliced

• 1/2 cup seasoned rice vinegar

• 1/4 c water

• 2 tsp. fish sauce, divided

• 1 Tbsp. plus 1/2 tsp. salt, divided

• 3 lb. ground chicken

• 1/2 c minced fresh cilantro

• 1/2 c minced scallions

• 2 Tbsp. toasted sesame oil

• 2 tsp. grated fresh ginger

• 1 tsp. black pepper

• 8 hamburger buns, toasted

• Sriracha mayonnaise (use whatever ratio that tickles your taste buds)

• serve with fries or side of choice

Instructions

1. Stir together matchstick carrots, matchstick cucumber, jalapeño, seasoned rice vinegar, water, 1 teaspoon fish sauce, and 1/2 tsp. salt in a bowl; set aside.

2. On a large rimmed baking sheet, break up ground chicken, cilantro, scallions, toasted sesame oil, 1 Tbsp. salt, ginger, and 1 tsp. fish sauce, and black pepper; toss to combine.

3. Divide meat mixture into 8 (6-ounce) portions. Shape each into a loose ball. Gently flatten each between the palms of your hands into a 5-inch patty (about 3/4 inch thick). Press your thumb in center of each patty to form a slight indentation (about 1 /4 inch deep). Return to baking sheet; cover and freeze until firm, 30 to 45 minutes.

4. Preheat grill to medium-high (400°F to 450°F). Place patties on oiled grates, indented side up; grill, uncovered and undisturbed, until patties form a deep golden brown crust on bottom, 4 to 6 minutes. Flip patties; grill until a meat thermometer inserted into center registers 160°F. Place Transfer to a baking sheet, and let rest for 5 minutes.

5. Spread Sriracha mayonnaise on cut sides of buns. Top bottom buns with burger patties, 1/4 cup carrot mixture, and more cilantro. Cover with top buns.

Ranch Pasta Salad

Ingredients

• 12 oz bowtie pasta

• cubed or pulled rotisserie chicken

• 2 c small broccoli florets,

• 2 c cherry tomatoes, halved

• ⅔ c ranch dressing (i like using the ranch packets so i can make thinner dressing)

• 2 Tbsp mayonnaise

• ¾ tsp salt, plus more to taste

• ¼ tsp black pepper

• Can also add: bacon, peas, cheddar cheese, whatever you like!

Instructions

1. In a large pot of boiled, salted water, cook pasta until al dente according to package directions. Drain.

2. Pull apart rotisserie chicken (or cook chicken breasts (season well!), cube up cooled, cooked chicken breasts) in to bite sized pieces

3. To cool pasta quickly, pour into a large colander and run under cold water. Pour cooled pasta into a large bowl.

4. Stir together the ranch dressing, mayonnaise, salt and pepper and pour over pasta. Add chicken, tomato, small chopped broccoli florets, and salted halved cherry tomatoes, stir.

5. Cover and refrigerate until completely chilled, at least 2-3 hours. Serve cold.

Steak Bites with Sweet Potatoes and Peppers

45 min

adapted from: https://oursaltykitchen.com/whole30-steak-bites/

Ingredients

• 1 large sweet potato (about 12 ounces), diced into 3/4 in″ pieces

• 1 t salt

• 1 lb flat iron steak, diced into 1″ pieces

• 3 T olive oil, divided

• 2 cloves garlic, minced

• 2 bell peppers, seeded and diced into 1″ pieces

• 4 green onions, thinly sliced

• 2 T coconut aminos or avocado oil

• 2 t black pepper

Instructions

1. Heat skillet over high heat. Add olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every two minutes, until the pieces are browned and the center is medium, about 10 minutes. Remove the steak from the skillet using a slotted spoon and set aside onto a plate.

2. Add olive oil to the skillet. Add the sweet potatoes, toss to coat in the fat and cook until nearly tender, stirring occasionally, 6-8 minutes.

3. Make a well in the center of the pan and add the garlic. Saute, stirring occasionally, until fragrant, about 1 minute.

4. Add the bell pepper and scallions and toss with the potatoes. Sautee, stirring occasionally, until the peppers are bite tender, 3-4 minutes.

5. Add the steak and juices back to the pan along with the coconut aminos. Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated.

6. Add the pepper, toss, and remove from heat. Portion onto plates, top with chimi if desired, and serve immediately.

Simple Chimichurri that pairs well with this:

Ingredients

• ⅓ c olive oil

• 2 T white wine or red wine vinegar

• 1 garlic clove, minced

• ½ t sea salt

• ⅓-½ c cilantro

Instructions

Add all ingredients to food processor—salt to taste

Piñon or Pastelón (depends on who you ask!)

Don’t be intimidated by different seasonings or words you don’t know—it’s a sort of casserole: a sweet plantain lasagna!

Adapted from: https://www.thekitchn.com/pastelon-recipe-2-23572100#post-recipe-573061508

Ingredients

• 1 tbsp neutral oil + ¾ c more if pan frying instead of air frying

• 1 lb lean ground beef

• Salt to taste

• 1 tsp freshly ground black pepper

• 1/2 tsp sazón seasoning, such as Badia or Iberia

• 1/2 tsp paprika

• 1/4 c sofrito

• 2 tbsp tomato paste

• 1 tbsp diced pimentos

• 1/2 c water or unsalted beef broth, plus more as needed

• 2 small bay leaves

• 3 large ripe plantains (about 2 pounds total)

• 2 large eggs

• 6 oz. low-moisture shredded mozzarella (about 1 1/2 cups shredded)

Instructions

Make the picadillo filling:

1. Heat 1 tablespoon neutral oil in a large frying pan over medium heat until shimmering. Add 1 lb lean ground beef, 1 tsp kosher salt, 1 tsp black pepper, 1/2 tsp sazón seasoning, and 1/2 tsp smoked paprika. Stir to combine, breaking up the beef into smaller pieces. Cook until the beef is about half cooked, 5 to 6 min.

2. Add 1/4 c sofrito, 2 tbsp tomato paste, and 1 tbsp diced pimentos. Stir to combine. Add 1/2 c water or unsalted beef broth and 2 small bay leaves. Bring to a simmer.

3. Reduce the heat to medium low and simmer until the beef is cooked through and the flavors meld, about 15 min. Add a little more water or broth as needed to get the mixture to a saucy consistency similar to sloppy joes. Taste and season with more salt and black pepper as needed. Remove pan from the heat.

Make the fried plantains:

1. Peel 3 large plantains and cut lengthwise into 1/4-1/2-in thick slices.

2. Option 1: pan frying. Heat 3/4 c (or enough to cover the bottom) neutral oil in a skillet over medium heat until shimmering. Frying until golden brown in batches so as to not crowd the pan, 4 to 5 min. per side. Transfer to a wire rack fitted over a baking sheet and season lightly with salt.

3. Option 2: Air frying. Frying in batches if needed, place the plantains in air fryer in a single layer with space around each one. Coat lightly with spray or brush with oil. Air fry at 400ºF until golden brown, about 7 min. Transfer to a wire rack fitted over a baking sheet.

Assemble and bake the pastelón:

1. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x5-inch loaf pan with cooking spray.

2. Crack and beat 2 large eggs in a small bowl. Separately, measure out 1 ½ c shredded mozzarella .

3. Arrange a single, even layer of the fried plantains in the bottom of the loaf pan. Top with half of the picadillo (about 1 c) and spread into an even layer. Drizzle with half of the eggs. Gently tilt the pan to spread the egg out so that it coats the picadillo.

4. Sprinkle with ½ c of the cheese. Repeat layering plantains, remaining picadillo, remaining egg, and ½ c cheese. Top with the remaining plantains. Carefully pick up the pan and tap it on a kitchen towel while shaking it a bit to release any air bubbles and help the ingredients settle together. Let sit for 5 min.

5. Place the loaf pan on a baking sheet and bake for 20 min. Remove from the oven. Sprinkle with the remaining ½ c cheese. Return to bake until the cheese is melted, about 5 min. If you’d like a browner top, turn the oven to broil and broil until browned in spots, about 1.5 min. Let cool for 10 min before slicing

   ---

   Pineapple Fried Rice

   https://cookieandkate.com/thai-pineapple-fried-rice-recipe/print/23757/

   Ingredients

   • 1 lb Ground chicken or pork (optional)

   • 2 tbsp coconut oil or quality vegetable oil, divided

   • 2-3 eggs, beaten with a dash of salt

   • 1 ½ c chopped pineapple

   • 1 large red bell pepper, diced

   • carrot shreds

   • ¾ c chopped green onions (about ½ bunch)

   • 2 cloves garlic, pressed or minced

   • ½ c chopped raw, unsalted cashews

   • 2 c cooked and chilled rice*, preferably long-grain brown jasmine rice

   • 1 tbsp reduced-sodium tamari or soy sauce

   • 1 to 2 tsp chili garlic sauce or sriracha

   • 1 small lime, halved

   • Salt, to taste

   • Handful of fresh cilantro leaves, torn into little pieces, for garnishing

   

   Instructions

1. Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).

2. Add 1 tablespoon oil to the pan and add the pineapple, carrot, red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.

3. Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.

4. Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of ½ lime over the dish and stir to combine. Season to taste with salt and set aside.

5. Slice the remaining ½ lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.

   Notes: this is versatile: use ground chicken, pork, sliced teriyaki chicken or tofu

Shopping List

Produce

• cilantro (burgers) (chimichurri)

• 2 bunches green onions (burgers) (steak bites) (fried rice)

• 1 inch knob ginger (burgers)

• 2 c small broccoli florets (pasta sal)

• 2 c cherry tomatoes (pasta sal)

• 1 large sweet potato (about 12 oz.) (steak bites)

• garlic cloves (3-steak bites) (2-fried rice)

• 3 bell peppers (2-steak bites) (1-fried rice)

• 3 large ripe plantains (pastelón)

• 1 ½ c chopped pineapple (fried rice)

• matchstick carrots (fried rice) (burgers)

• 1 jalapeño (burgers)

• 1 small lime (fried rice)

Protein

• 3 lb ground chicken (burgers)

• cubed or pulled rotisserie chicken (pasta sal)

• 1 lb flat iron steak (steak bites)

• 1 lb lean ground beef (pastelón)

• 1 lb Ground pork (or minced protein of choice: chicken, beef, turkey, tofu, etc…) (fried rice)

Dairy Section

• eggs (2-pastelón) (2-3: fried rice)

• 6 oz. low-moisture shredded mozzarella (pastelón)

Condiments and Spices

• 1/2 c seasoned rice vinegar (burgers)

• 2 tsp fish sauce (burgers)

• 2 Tbsp sesame oil (burgers)

• Sriracha (burgers) (optional: fried rice)

• mayonnaise (burgers)(pasta sal)

• ⅔ c ranch dressing or packet (pasta sal)

• 2 Tbsp white wine or red wine vinegar (steak bites)

• 1/2 tsp sazón seasoning (pastelón)

• 1/2 tsp paprika (pastelón)

• 1/4 c sofrito (pastelón)

• 1 tbsp diced pimentos (pastelón)

• beef broth (pastelón)

• 2 bay leaves (pastelón)

• 1 tbsp reduced-sodium tamari or soy sauce (fried rice)

Canned Goods

• 2 tbsp tomato paste (pastelón)

Frozen

• sweet potato fries (optional) (burgers)

Misc.

• 8 hamburger buns (burgers)

• 1 package bowtie pasta (12 oz.) (pasta sal)

• ½ c raw, unsalted cashews (fried rice)

• 2 c rice (fried rice)

Ingredients

• 2 cans of chipotle peppers in adobo sauce, reserve a couple tbsps of sauce

• 1/2 c sour cream or plain greek yogurt

• 1/3 c olive oil

• 1/4 c lime juice (2-3 limes)

• 1 1/2 + 1 tsp salt

• 4 lb beef chuck or shoulder roast

• 1 lb yuca (cassava), peeled and cut in to bite size pieces

• avocado (optional)

• rice (optional)

Instructions

1. preheat oven to 350

2. In a blender combine chipotles, adobo sauce, sour cream or yogurt, 1/4 olive oil, lime juice and salt, until smooth

3. spread 1/2 of the mixture over beef roast and place in a baking dish, save the rest of the sauce for serving.

4. In a large bowl, toss bite size yuca pieces in oil and salt, spread them around roast in baking dish if room allows or roast separately.

5. Cook the meat and yuca for 2/5-3 hours or until the beef easily shreds and the yuca is tender

6. Remove from oven, transfer to a cutting board, after letting meat rest, for several minutes, shred meat with forks. Reserve half save for Tacos another night.

7. Serve the beef with yuca and sauce, serve with avocados, rice or whatever you’d like!

Barbacoa Tacos and Pinto Beans

Ingredients

• 1 Tbsp olive oil

• 2 garlic cloves

• 3 c shredded beef (leftover from roast)

• 1 tsp salt

• 1 tsp cumin

• 1 tsp chipotle chile powder

• 1 tsp oregano

• 1/4 tsp ground cloves

• 2 Tbsp lime juice (1-2 limes)

• 1 Tbsp apple cider vinegar

Pinto Beans

• 1 Tbsp olive oil

• 1/4 c finely chopped onion

• 1 clove garlic, minced

• 1 16 oz. can pinto beans

• 2 Tbsp lime juice

• 1/2 tsp cumin

• 1 tsp salt

• 2 Tbsp fresh chopped cilantro

• 2 Tbsp cotija cheese

To serve

• warmed tortillas

• 1 avocado, sliced

• cilantro and lime for garnish

Instructions

1. Make the filling: In a deep skillet, heat olive oil. Add garlic and sauté until lightly browned and fragrant.

2. Add beef, salt, spices, lime juice, and vinegar to stir and combine. Cover and simmer for 5-10 minutes, until the beef starts to crisp a bit on the bottom.

3. Make the beans: In a small pot, heat oil over medium heat. Add onion and garlic stirring, for 3 minutes, or until the onion becomes slightly translucent and garlic is fragrant.

4. Add beans, lime juice, cumin, and salt and stir to combine. Bring to a low boil and cook, stirring occasionally, about 5 minutes, until warmed through. Taste and season with more salt and lime juice, if needed. Optionally, garnish with the cilantro, cotija.

5. Uncover the beef and stir. Serve in the warmed tortillas, topped with the avocado, cotija, cilantro, and lime, with the pinto beans on the side.

Sheet Pan Chicken Thighs with Cherry Tomatoes, Chickpeas, And Pesto

https://jenneatsgoood.com/sheet-pan-chicken-thighs-with-cherry-tomatoes-chickpeas-and-pesto/

Ingredients

• 1.5 lb boneless skinless chicken thighs

• 15 oz can chickpeas, drained & rinsed

• 2 c cherry tomatoes

• 2 Tbsp olive oil, divided

• 1 tsp garlic powder

• 1 tsp dried oregano

• 1 tsp dried basil

• 1 tsp paprika

• 1 tsp salt

• 1/2 tsp black pepper

• 3/4 c pesto of choice

• Sourdough slices (optional)

Instructions

1. Heat the oven to 400F and line a sheet pan with parchment paper.

2. Mix together the garlic powder, dried oregano, dried basil, paprika, kosher salt, and black pepper in a small bowl. Set aside.

3. Add the chickpeas, cherry tomatoes, half the olive oil (1 tbsp) and half the spice mix to a large bowl. Mix to evenly coat. Add the chicken thighs, half the olive oil (1 tbsp) and the remaining spice mix to separate large bowl. Mix until fully coated.

4. Pour the chickpeas and cherry tomatoes on the sheet pan in one even layer to prevent steaming. Clear 4-inch circles on the sheet pan, then place the chicken thighs in the circles.

5. Bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165F, and the chickpeas and tomatoes are beginning to brown.

6. Drizzle with dollops of pesto. Serve immediately or store the chicken separate from the chickpeas and tomatoes in airtight containers in the fridge for up to 4 days.

7. Optional: Serve with toasted sourdough slices

Chicken Teriyaki and Rice

Ingredients

• 1 lb boneless skinless chicken thighs

• S&P

• 1 Tbsp avocado oil

• ¼ c soy sauce

• 3 Tbsp brown sugar

• 1 clove garlic (minced)

• 1 tsp fresh grated ginger

• 1 Tbsp water

• 1 Tbsp cornstarch + 3 tbsp water

• Rice (cooked to package directions)

• Steamed veggie of choice (I like carrots and/or broccoli with this meal)

Instructions

1. Prepare sauce by adding together soy sauce, brown sugar, garlic, ginger and water

2. Pat dry chicken, season well with salt and pepper

3. Heat oil in pan until hot, add chicken, cooking on each side until 165 F internal

4. Remove from pan and set aside to rest

5. Meanwhile, in a small saucepan add sauce ingredients and heat to a simmer (until minced garlic is not raw), then on low heat add the cornstarch slurry and stir until sauce thickens

6. Cut rested chicken thighs into bite size strips, toss in sauce to coat evenly and serve over rice with a prepared steamed veggie of choice

Roasted Salmon with Maple Glaze

https://www.fromvalerieskitchen.com/oven-roasted-maple-salmon/#wprm-recipe-container-55543

Ingredients

• 4 frozen salmon fillets, 5 to 7 ounces each

• 2 Tbsp extra virgin olive oil, or as needed to coat salmon

• ¼ c maple syrup

• 1 Tbsp low-sodium soy sauce

• 1 Tbsp melted butter

• 1 clove garlic, minced

• ¼ tsp salt

• ⅛ tsp black pepper

• Quinoa or rice

• veggie of choice

Instructions

1. Preheat oven to 400. Line a 13- x 9-inch baking dish with foil.

2. Rinse the salmon fillets under cold water to remove any icy glaze and pat them dry with paper towels. Brush both sides of each fillet with olive oil and place them in the prepared baking dish with the skin side down.

3. Transfer the baking dish to the oven and roast the salmon for 10 minutes.

4. Meanwhile, in a small mixing bowl, whisk together the maple syrup, soy sauce, melted butter, garlic, salt, and pepper. Remove the pan from the oven after the initial roasting time and pour the maple glaze evenly over each fillet. Return the pan to the oven and roast for an additional 10 to 12 minutes or just until the salmon flakes easily and the internal temperature reads 145 degrees F.

5. Spoon the glaze from the bottom of the baking dish over the salmon.

6. Serve with tri color quinoa and veggie of choice

Shopping List

Produce

• 6 limes (3-Roast) (3-Barbacoa)

• 1 lb yuca/cassava (Roast)

• 5 garlic cloves (3-Barbacoa) (1-Teriyaki) (1-salmon)

• 1 onion (Barbacoa)

• 2 Tbsp fresh chopped cilantro (Barbacoa)

• 2-4 avocados (1-2: Barbacoa-optional) (1-2: Roast)

• 2 c cherry tomatoes (sheet pan chicken)

• (1) veggie of choice—like broccoli or carrots (Teriyaki)

• (1) veggie of choice—like green beans or squash and zucchini (salmon)

• 1 small knob ginger (Teriyaki)

Protein

• 4 lb beef chuck or shoulder roast (Roast)

• boneless skinless chicken thighs (1.5 lb-sheet pan chicken) (1 lb-Teriyaki)

Dairy

• 1/2 c sour cream or plain greek yogurt (Roast)

• 2 Tbsp cotija cheese (Barbacoa)

Condiments and Spices

• cumin (Barbacoa)

• 1 tsp chipotle chile powder (Barbacoa)

• oregano (Barbacoa) (sheet pan chicken)

• 1/4 tsp ground cloves (Barbacoa)

• 1 Tbsp apple cider vinegar (Barbacoa)

• 1 tsp garlic powder (sheet pan chicken)

• 1 tsp dried basil (sheet pan chicken)

• 1 tsp paprika (sheet pan chicken)

• 3/4 c pesto (sheet pan chicken)

• 1/3 c soy sauce (1/4c-Teriyaki) (1 tbsp-salmon)

• 3 Tbsp brown sugar (Teriyaki)

• 1 Tbsp cornstarch (Teriyaki)

• ¼ c pure maple syrup (salmon)

Canned Goods

• 2 cans of chipotle peppers in adobo sauce (Roast)

• 1 16 oz. can pinto beans (Barbacoa)

• 15 oz can chickpeas (sheet pan chicken)

Frozen

• 4 frozen salmon fillets, 5 to 7 ounces each (salmon)

• If didn’t buy fresh: (1) Veggie of choice—like broccoli or carrots (Teriyaki)

• If didn’t buy fresh: (1) veggie of choice—like green beans or squash and zucchini (salmon)

Misc.

• Rice (Roast) (Teriyaki)

• 10 pack tortillas (Barbacoa)

• Sourdough slices (optional) (sheet pan chicken)

• Quinoa or rice (salmon)

https://realfoodwholelife.com/recipes/baked-chicken-orzo/#recipe

Ingredients

• 3 c cooked shredded chicken, such as from a rotisserie chicken

• 1 ½ c orzo pasta

• 3 c low-sodium chicken stock

• ¼ tsp kosher salt

• ¼ tsp freshly ground black pepper

• 5.3 oz of Boursin cheese

• 1 ½ c cherry tomatoes

• 2 c baby spinach

Instructions

1. Preheat the oven to 425°F.

2. Coat a 9×13 ceramic baking dish with cooking spray.

3. Add the chicken, orzo, chicken stock, salt, and pepper, stirring until well combined.

4. Nestle the Boursin cheese into the middle of the dish and sprinkle the cherry tomatoes evenly over the top. Do not stir.

5. Cover with foil and bake for 30 minutes.

6. Add the spinach, and stir until everything is well combined. Bake for an additional 5-10 minutes, or until the orzo is completely cooked through.

7. Stir again and serve. The casserole will continue to set as it cools, so if it’s still a bit liquidy, just let it sit for 5- 10 minutes before serving.

Mongolian Ground Beef Noodles

https://cookiespedia.com/mongolian-ground-beef-noodles/

Ingredients

• 1 lb ground beef

• 5 cloves garlic, minced

• 1/3 c brown sugar

• 1/4 c beef broth

• 1/3 c soy sauce

• 3 Tbsp hoisin sauce

• 1/2 tsp ground ginger

• 1/2 tsp ground black pepper

• Pinch of red pepper flakes (optional for a spicy kick)

• 10 oz linguine noodles

• 1 Tbsp cornstarch

• 2 Tbsp water

• 4 green onions, sliced for garnish

• Broccoli and/or carrots (steam in bag or fresh from produce to be steamed on stove or roasted in oven)

Directions

1. Start by cooking the linguine according to the package instructions in a large pot of boiling water. Once cooked, drain the pasta and set it aside.

2. In a large skillet over medium-high heat, brown the ground beef until it’s no longer pink. Drain any excess fat as needed to keep the dish light and flavorful.

3. Add the minced garlic to the browned beef and cook until fragrant, about 1 minute. Then, pour in the soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, black pepper, and red pepper flakes if using. Stir well to combine all the delicious flavors.

4. In a small bowl, mix the cornstarch with cold water until smooth. Stir this mixture into the skillet with the beef and sauce. Allow it to simmer gently until the sauce thickens to your desired consistency.

5. Add the cooked and drained linguine to the skillet with the beef and sauce. Toss everything together until the noodles are fully coated with the flavorful sauce. Let them simmer together for a few minutes to soak up all the delicious flavors.

6. To finish, sprinkle sliced green onions over the noodles for a fresh and vibrant garnish. Serve the Mongolian Ground Beef Noodles hot and enjoy every satisfying bite!

7. Serve with steamed broccoli or carrots in noodle dish or on the side

Sheet Pan Chicken Tzatziki and Sweet Potatoes

https://www.halfbakedharvest.com/sheet-pan-chicken-tzatziki/

Ingredients

• 2 lb boneless skinless chicken breasts or thighs , cubed

• 1 tbsp smoked paprika

• 2 tsp dried oregano

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp turmeric

• salt and black pepper

• 4 tbsp extra virgin olive oil

• 3 small sweet potatoes , sliced

• Optional: 1-2 c sliced dill pickles, pepperoncini, pickled red onions, greens and sun-dried tomatoes

• 1 c mixed herbs (could be dill, basil, parsley, cilantro, etc) can replace with arugula

• 2 tbsp sesame seeds

• 1-2 c Tzatziki sauce

• 6 oz. crumbled feta cheese

Lemon Honey Garlic Tahini:

• ½ c tahini

• 1 clove garlic grated

• 2 tbsp lemon juice

• 2 tsp honey

Instructions

1. Preheat the oven to 450° F. Rub a baking sheet with oil.

2. On the sheet pan, mix the chicken, paprika, oregano, garlic powder, onion powder, turmeric, salt, and pepper. Add 2 tbsp olive oil, tossing to coat. Arrange the chicken to one side of the baking sheet. Add the sweet potatoes to the other side. Toss with olive oil, salt, and pepper. Bake for 15-20 minutes until the chicken is cooked through. Toss and cook for another 5 minutes until the chicken and potatoes are crisp.

3. Meanwhile, make the tahini sauce. Combine all ingredients and 1/4 c water, or use pickle juice, in a jar and whisk until smooth. Add water to thin the sauce as desired. Season to taste with salt.

4. To make the pickled herb salad. In a bowl, toss the pickled vegetables and herbs.

5. Serve the chicken, sweet potatoes, and tahini sauce with the pickled herb salad, feta cheese, and toasted sesame seeds. Generously add spoonfuls of Tzatziki. I love this over rice, but it’s also great on its own.

6. Serve over bed of leafy greens dressed in Garlic tahini sauce

5 Ingredient Arroz Con Pollo

https://www.brianlagerstrom.com/recipes/5-ingredient-mexican-arroz-con-pollo

Ingredients

• 5lb/2.5kg bone-in, skin-on chicken thighs

• 25g (2 Tbsp) olive oil

• 20g (4 tsp) coarse salt

• 5g (2 tsp) black pepper

• 5g (2 tsp) paprika

• 5g (2 tsp) ground cumin

• 5g (2 tsp) turmeric

• 10g (1 Tbsp) onion powder

• 5g (1 tsp) garlic powder

For the rice:

• 400g (2 ¼ c) jasmine rice, rinsed

• 5g (2 tsp) cumin

• 5g (1 tsp) garlic powder

• 2g (¾ tsp) turmeric

• 2g (½ tsp) onion powder

• 7g (1 ½ tsp) coarse salt

• 500g (1 ¾ c) chunky salsa

• 650g (2 ¾ c) water

• 150g (1-1.5 c) frozen peas

• Chopped cilantro

Instructions

Chicken:

1. Mix chicken thighs with olive oil, salt, pepper, paprika, cumin, turmeric, onion powder, garlic powder.

2. Roast chicken in 450°F/230c oven on a sheet tray with wire rack sprayed with pan spray, 30-35 minutes until skin is crispy.

Rice:

1. In large deep pot, add olive oil, then sauté rinsed jasmine rice 3-4 mins until translucent.

2. Add cumin, garlic powder, turmeric, onion powder, and salt. Fry for another minute.

3. Stir in salsa. Cook for 1-2 min until cooked down.

4. Add water, bring to simmer. Add peas, cover with lid, bake in oven with chicken for 15 mins. Remove from oven & rest, lid-on for 10 mins.

5. Fold cilantro into rice

Sheet Pan Honey Garlic Steak with Potatoes and Asparagus

Adapted from: simplecleanfit_whit

Ingredients

• 2 lb steak, cut into cubes

• Baby gold potatoes, diced

• 1/3 c honey

• 1/2 c soy sauce or Tamari

• 3 tsp minced garlic

• S+P to desire

• Olive oil

• Fresh trimmed asparagus

Instructions

1. Preheat oven to 400 F and line a sheet pan with foil

2. Toss diced potatoes in olive oil, salt and pepper. Spread evenly on pan

3. Bake potatoes for 15 min

4. While those are baking: prepare the sauce by whisking soy, honey, garlic, and pepper

5. Toss steak bites in the sauce mixture to ensure they are well coated

6. Trim and prepare the asparagus (if they are thin—they will cook in about 10 min, if thinner they may take closer to 15. Keep this in mind as to when to put them in the oven.

7. Remove potatoes from the oven, pushing them to the side to make room for steak bites and asparagus. Pour extra sauce on top.

8. Bake for 10 more minutes or until desired doneness of steak bites is reached and potatoes and asparagus are fork tender.

Shopping List

Produce

• 1 ½ c cherry tomatoes (orzo bake)

• 2 c baby spinach (orzo bake)

• 1 garlic bulb (noodles) (Steak and Potatoes) (Chicken Tzatziki)

• 4 green onions (noodles)

• Broccoli and/or carrots (steam in bag or fresh from produce to be steamed on stove or roasted in oven) (noodles)

• 3 small sweet potatoes (Chicken Tzatziki)

• 1 c mixed herbs (could be dill, basil, parsley, cilantro, etc) can replace with arugula (Chicken Tzatziki)

• 1-2 Lemon (Chicken Tzatziki)

• Asparagus (Steak and Potatoes)

• Baby gold potatoes (Steak and Potatoes)

• Frozen peas (ACP)

• Cilantro (ACP)

Protein

• 3 c cooked shredded chicken, such as from a rotisserie chicken (orzo bake)

• 1 lb ground beef (noodles)

• 2 lb boneless skinless chicken breasts or thighs (Chicken Tzatziki)

• 5lb bone-in, skin-on chicken thighs (ACP)

• 2 lb steak (Steak and Potatoes)

Dairy

• 5.3 oz of Boursin cheese (orzo bake)

• 1-2 c Tzatziki sauce (Chicken Tzatziki)

• 6 oz. crumbled feta cheese (Chicken Tzatziki)

Condiments and Spices

• 3 c low-sodium chicken stock (orzo bake)

• 1/3 c brown sugar (noodles)

• 1/4 c beef broth (noodles)

• 1/3 c soy sauce (noodles) (Steak and Potatoes)

• 3 Tbsp hoisin sauce (noodles)

• 1/2 tsp ground ginger (noodles)

• 1 Tbsp cornstarch (noodles)

• 1 tbsp smoked paprika (Chicken Tzatziki)

• 2 tsp dried oregano (Chicken Tzatziki)

• 1 tsp garlic powder (Chicken Tzatziki) (ACP)

• 1 tsp onion powder (Chicken Tzatziki) (ACP)

• paprika (ACP)

• ground cumin (ACP)

• turmeric (Chicken Tzatziki) (ACP)

• Optional: dill pickles, pepperoncini, pickled red onions, greens and sun-dried tomatoes (Chicken Tzatziki)

• 2 tbsp sesame seeds (Chicken Tzatziki)

• ½ c tahini (Chicken Tzatziki)

• honey (Chicken Tzatziki)(Steak and Potatoes)

• 1 ¾ c chunky salsa (ACP)

Misc.

• 1 ½ c orzo pasta (orzo bake)

• 10 oz linguine noodles (noodles)

• 2 ¼ c jasmine rice (ACP)

Ingredients

• 1 long English cucumber, sliced

• 1 c of chicken, diced (I put a little more in because I like a hearty meal. I also cut corners and get pre-cooked frozen chicken, heat it up, and then cool it.)

• 1/2 c cherry tomatoes, quartered

• 1/2 c of feta cheese, crumbled

• 1/4 c black olives (I omit because I don’t like black olives)

• 1 c tzatziki sauce

• 2 tbsp balsamic vinegar

• 2 tsp of Dijon mustard

• 1 tsp of minced garlic

• 2 tbsp of EVOO (or oil of choice, i.e. avocado oil)

• Salt and Pepper to taste

• Crackers or Pitas for serving

Instructions

Stir all the ingredients together and serve immediately or cover and sit in the refrigerator overnight. Serve with crackers or cut up pitas.

Hot Honey Tortellini Pasta Salad

https://www.erinliveswhole.com/hot-honey-tortellini-pasta-salad/

Ingredients

• 32 oz tortellini, cooked

• 4 oz prosciutto

• 8 oz pearl mozzarella balls

• 15 oz can corn kernels (can use frozen too)

• 3 small peaches, diced into small chunks

• 2 c cherry tomatoes, sliced

• 1/2 c basil, chopped

Dressing

• 1/2 c extra virgin olive oil

• 1/3 c hot honey

• 1 tbsp dijon mustard

• 3 tbsp red wine vinegar

• 2 cloves garlic, minced

• 1 tsp salt

• 1/2 tsp pepper

Instructions

1. Heat oven to 400F and line baking sheet with parchment paper. Add prosciutto in a flat layer and cook 10-15 minutes or until crispy. Set aside.

2. In a large bowl, add tortellini, mozzarella balls, corn, peaches, tomatoes, and basil.

3. Chop crispy prosciutto into small pieces and add to tortellini mixture.

4. In a glass measuring cup, add dressing ingredients in order as listed. Whisk together.

5. Pour dressing over tortellini mixture and toss until well combined and evenly coated.

6. Serve room temperature or cold!

Sweet Crispy Tofu with Carrots and Rice on Sheet pan

Ingredients

for the crispy tofu:

• 14 oz block firm tofu

• 2 tbsp cornstarch, arrowroot starch, or tapioca flour

• 1 tsp kosher salt

• 1 tsp garlic powder

• 1⁄2 tsp ground black pepper

for the carrots:

• 1 lb. carrots, sliced into 1/2-inch pieces (about 3-4 large carrots)

• 2 tbsp olive oil

• 1 tsp kosher salt

• 1 tsp garlic powder

• 1⁄2 tsp ground black pepper

for the maple rosemary sauce:

• 1⁄3 c coconut aminos or reduced sodium soy sauce

• 1⁄4 c pure maple syrup

• 1⁄2 tsp ground black pepper

• 1⁄2 tsp dried thyme

• 1⁄2 tsp dried rosemary

for serving:

• 1 c rice (prepared to package directions)

• 3 green onions, sliced

• 1/2 tbsp sesame seeds (optional

  

Instructions

1. Prepare the rice according to package instructions, be sure to rinse the rice well prior to cooking.

2. Meanwhile, press the tofu: If you do not have a tofu press, wrap the block in a clean towel or paper towels and place a heavy bottomed pan or baking dish on top for 20-30 minutes to remove the moisture. Once pressed, slice into 1/2-inch cubes.

3. Preheat the oven to 350F and line a sheet pan with parchment paper.

4. Prepare the tofu: Mix together the cubed tofu, cornstarch, salt, garlic powder, and ground black pepper in a large bowl until evenly coated. Set aside.

5. Prepare the carrots: In a separate bowl, add the carrots, olive oil, salt, garlic powder, and ground black pepper. Mix until evenly coated.

6. Transfer the coated tofu and carrots to the prepared sheet pan. Ensure the components are spread in one even layer. Bake until the tofu is beginning to brown and the carrots are fork tender, 20 to 25 minutes.

7. Meanwhile, prepare the sauce: whisk together all the sauce ingredients in a small bowl.

8. After 20-25 minutes, remove the sheet pan from the oven and pour the sauce evenly over the tofu and carrots. With a spatula, toss gently to coat in sauce. Bake until the tofu and carrots are crisp and caramelized, 10 to 20 minutes.

9. To serve, divide the wild rice, tofu and carrots evenly among 4 plates. Top with thinly sliced green onion and sesame seeds

One Pot Creamy Chicken and Veggie Pasta

https://theskinnyishdish.com/one-pot-creamy-garlic-chicken-and-veggie-pasta/#recipe

Ingredients

• 1 lb chicken breast, raw cut into small bite size pieces and sprinkled with kosher salt and pepper

• 3 c broccoli frozen

• 1½ c corn frozen

• 2 c carrots frozen

• 6 cloves garlic minced (about two tablespoons)

• 2 tsp olive oil

• 1 tsp kosher salt (+extra to taste)

• pepper to taste

• 7 oz (dry) bowtie pasta

• 3 c chicken broth

• 1¼ c half & half

• 1/4 c parmesan cheese grated

• 1/4 tsp Lawry’s Seasoned Salt or to taste.

Slurry

• 1½ tbsp cornstarch

• 1 tbsp water

Instructions

1. Remove frozen vegetables from freezer and let thaw naturally in a bowl while prepping the other ingredients.

2. Heat a large skillet or pot with a tight-fitting lid over medium-high heat and heat 2 tsp olive oil. Add diced chicken breast to hot pan and cook until lightly browned and cooked through, about 5-6 minutes. Stir occasionally.

3. When the chicken is cooked, add minced garlic and cook just until fragrant, about 30 seconds. Add dry pasta, chicken broth, and salt and pepper. Cover. Bring to a boil and then return to simmer. Let pasta cook, covered, for about 12 minutes or until noodles are tender.

4. While the pasta is cooking: Make a slurry by adding 1.5 tbsp of cornstarch and 1 tbsp of water to a small bowl and whisking it with a fork until combined well. Set aside.

5. Cut broccoli into bit size smaller pieces if they are large.

6. When the pasta is done cooking add slightly thawed vegetables into the pot, cover again, and let them cook for just a few minutes or until warmed through.

7. Stir in half and half and parmesan cheese. Bring to a gentle boil and add slurry. Continue to stir together for a few minutes until thickened. Season with Lawry’s Seasoned Salt and Pepper to taste. Enjoy!

Skillet Sausage and Zucchini

https://countsofthenetherworld.com/skillet-sausage-and-zucchini-20-minute/

Ingredients

• 2 medium zucchini cubed

• 4 fully cooked sausages sliced into circles ¼-inch thick

• 1 onion cut into ¾ inch pieces (close to same size as zucchini)

• ¼ tsp garlic powder

• ½ tsp dried oregano

• ½ tsp dried basil

• fresh basil for garnish (optional)

• 1 bell pepper any color, cut into ¾-inch pieces (close to same size as zucchini)

• ¼ tsp onion powder

• ¼ tsp ground black pepper

• 2 ½ tbsp olive or avocado oil

• ½ tsp salt

• 1 tsp garlic minced

• Frozen Steam in bag cauliflower rice

  

Instructions

1. Heat 1 tbsp of olive oil in a skillet over medium-high-heat.

2. When the oil is hot, then add chopped sausage and sauté, flipping sausage often, for a few minutes or till sausage slices have some browning. Remove from pan and put aside.

3. Reduce heat to medium and add remaining 1 ½ tbsp of oil to skillet together with the zucchini, onion; bell pepper. Then sprinkle with oregano, garlic powder, basil, onion powder, pepper and salt. Stir.

4. Let cook till the onion is translucent, peppers and zucchini are near tender for 5 minutes.

5. Add sausage back into the skillet together with minced garlic. Stir. Cover so everything moves through for a few minutes. Taste and add additional salt if needed.

6. Pair with cauliflower rice (steam in bag)

SHOPPING LIST

Produce

• 1 long English cucumber (Greek chicken)

• 3 small peaches(pasta sal)

• 3 1/2 c cherry tomatoes(1.5c-pasta sal) (2c-greek chicken)

• 10 garlic cloves(1-Greek chicken) (1-sausage+zucchini)( 6-Creamy Pasta) (2-pasta sal)

• 2 medium zucchini(sausage+zucchini)

• Onion (sausage+zucchini)

• 1 lb. or 3-4 large carrots (tofu+rice)

• fresh basil for garnish (optional) (sausage+zucchini)(pasta sal)

• 1 red bell pepper (sausage+zucchini)

• 3 green onions (tofu+rice)

Protein

• 14 oz block firm tofu (tofu+rice)

• 2 lb chicken, (1lb-Greek chicken) (1lb-Creamy Pasta)

• 4 fully cooked sausages (sausage+ zucchini)

• 4 oz prosciutto(pasta sal)

Dairy Section

• 1/2 c of feta (Greek chicken)

• 1.25 c Half & Half (Creamy Pasta)

• 1/4 c parmesan cheese (Creamy Pasta)

• 8oz pearl mozzarella balls(pasta sal)

Condiments and Spices

• garlic powder (tofu+rice) (sausage+zucchini)

• dried thyme (tofu+rice)

• dried rosemary (tofu+rice)

• dried oregano (sausage+zucchini)

• dried basil (sausage+zucchini)

• onion powder (sausage+zucchini)

• 1/4 c black olives (optional) (Greek chicken)

• 3 c chicken broth (Creamy Pasta)

• Coconut aminos or soy sauce (1/3c-tofu+rice)

• 1 c tzatziki sauce (Greek chicken)

• 2 tbsp balsamic vinegar (can also use balsamic glaze) (Greek chicken)

• 1⁄4 c pure maple syrup (tofu+rice)

• cornstarch (tofu+rice) (Creamy Pasta)

• 1/2 c extra virgin olive oil (pasta sal) (+small amounts for 4 other recipes)

• 1/3 c hot honey (pasta sal)

• 2 tbsp dijon mustard (1-pasta sal) (2 tsp-Greek chicken)

• 3 tbsp red wine vinegar (pasta sal)

Frozens

• Frozen (Steam in bag) cauliflower rice (sausage+zucchini)

• 3 c broccoli frozen (creamy pasta)

• corn frozen( 2c-creamy pasta) (2c-pasta sal)

• 2 c carrots frozen (creamy pasta)

Misc.

• 7 oz bowtie pasta (Creamy Pasta)

• Pitas or crackers (Greek chicken)

• 1 c rice (tofu+rice)

• 32 oz tortellini, cooked (pasta sal)

https://masonfit.com/cheesy-beef-baked-taquitos/#wprm-recipe-container-19341

Ingredients

• 1lb Ground Beef, 96/4

• 1/2 Tbsp 8g Olive Oil

• 1 250g White Onion, finely diced

• 5 cloves 25g Garlic, minced

• 2 tsp Chili Powder

• 1 tsp Kosher Salt

• 1 tsp Oregano

• 1 tsp Cumin

• 1/2 tsp Black Pepper

• 1/2 C 120g Enchilada Sauce

• 4 oz Shredded Cheese

• 16 Extra Thin Corn Tortillas

Instructions

1. Preheat oven to 400ºF and spray a large baking sheet with cooking spray.

2. Heat the olive oil in a large skillet over medium- high heat. Add the onion and push to the sides, placing the ground beef in the center. Brown one side of the ground beef for 4-5 minutes before flipping and browning the other side for 3-4 minutes longer. Add the garlic to the onions and stir around the edges while the beef cooks. Mince the beef with a spatula to finish cooking.

3. Add the dry spices and enchilada sauce, stirring everything together, before turning off the heat.

4. Add the shredded cheese and stir until evenly mixed. Set aside.

5. Wrap the tortillas in a paper towel and microwave for 1 minute. Spoon the beef mixture into a tortilla, rolling it tight and placing sealed side down on the baking sheet.

6. Once all 16 tortillas are rolled on the baking sheet, spray with cooking spray and bake for around 30 minutes until crispy golden brown.

Easy Homemade Hamburger Helper (Hidden Veggie Option)

30 min

https://whatgreatgrandmaate.com/homemade-hamburger-helper/

Ingredients

• 1 tbsp olive oil

• 1 medium onion, chopped

• 1 lb. lean ground beef

• 1 tsp sea salt

• 1 tsp chili powder

• 1 tsp paprika

• 1 tsp garlic powder

• 1/2 tsp ground black pepper

• 2 tbsp tomato paste

• optional: 1 carrot, grated

• optional: 1 zucchini, grated

• 3 cups bone broth, -OR- beef broth

• 8 oz short pasta, I used gluten free

• 2 cups cheddar cheese, freshly grated

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium high heat.

2. Add the 1 medium chopped onion, 1 lb. ground beef, 1 tsp salt, 1 tsp chili powder, 1 tsp paprika, 1 tsp garlic powder, and ½ tsp ground black pepper. Cook stirring breaking up the meat, until mostly browned – about 7-9 minutes.

3. Add 2 tbsp tomato paste, 1 grated carrot, and 1 grated zucchini, and stir for 1 minute.

4. Add the 3 c broth, then bring a boil. Add the 8 oz pasta and reduce the heat to gentle boil, then cook uncovered for about 9-10 minutes until the pasta is soft. Stir occasionally. If the liquid evaporates too quickly, you can add a bit more broth or water.

5. Lower the heat and stir in the 2 c cheese. Cook a few more minutes until creamy.

6. Taste to add more salt or pepper, if needed. Enjoy warm.

Cashew Crunch Salad with Sesame Dressing

Adapted from: https://pinchofyum.com/cashew-crunch-salad-with-sesame-dressing

30 min

Ingredients

For the Salad:

• Tri-color coleslaw bag

• 1 c fresh cilantro, chopped

• 1/2 c sliced green onion

• 2 c cooked edamame

• 1–2 c roasted cashews (see notes)

• 1-2 c crunchy chow mein noodles (optional)

• chicken, shrimp, or any other protein you like

Dressing:

• 1/4 c olive oil (you can use any other oil as well)

• 3 tbsp vinegar

• 2 tbsp sesame oil – very important for flavor!

• 2 tbsp sugar

• 1 tsp salt

• a few shakes of garlic powder

• optional: 1/4 c Greek yogurt or mayo (more or less to taste – this changes it from a vinaigrette to more of a creamy dressing)

Instructions

1. Shake the dressing ingredients up in a jar until smooth. Add the Greek yogurt or mayo (if using) and shake again until smooth. YUM.

2. Toss all the salad ingredients together. Drizzle with dressing and serve!

Notes: You can easily omit the Greek yogurt or mayo to keep this a vegan / dairy free salad! The dressing will be a little less thick (more like a vinaigrette), but it’s still totally delicious. For a creamy dairy-free alternative, you could try miso! To make this gluten free, leave out the chow mein noodles.

BBQ Rotisserie Chicken Wraps

https://masonfit.com/bbq-rotisserie-chicken-wraps/#wprm-recipe-container-25582

20 min

Ingredients

• 1 lb Rotisserie Chicken

• 1/2 cup BBQ Sauce

• 6 oz Cheddar Cheese, or your choice of cheese

• 1/2 cup Pickles

• 5 Joseph’s Lavash Bread or Flatbreads

For the Slaw

• 12 oz Tri-color coleslaw

• 3/4 cup 170g Nonfat Greek Yogurt

• 1 Tablespoon Honey

• 1 Tablespoon Apple Cider Vinegar

• 1 Tablespoon Dijon Mustard

• Pinch of Salt and Pepper

Instructions

1. Mix the wet coleslaw ingredients together before adding the coleslaw mix and folding everything together to evenly coat. Salt to taste and set aside.

2. In a separate bowl, mix the pulled rotisserie chicken and BBQ sauce together.

3. To each flatbread, add 4.5 oz (125g) chicken, 4 oz (112g) coleslaw, 1.25 oz (35g) cheese, and your desired number of pickles. Tightly wrap and slice in half to serve.

Ground Turkey Rice Bowls with Bang Bang Sauce

https://lemonsandzest.com/ground-turkey-rice-bowls/#wprm-recipe-container-53217

25 min

Ingredients

• 1 lb ground turkey

• 1 Tbsp sesame oil, or favorite cooking oil

• 2-3 garlic cloves, minced

• 2 tsp grated ginger

• ½ tsp smoked paprika

• ½ tsp onion powder

• 3 Tbsp soy sauce, low sodium

• 1-2 Tbsp sriracha

• 2-3 T chicken broth

• 2 tsp honey

• ½ tsp black pepper

• ½ tsp sea salt, more or less to taste

• 2 tsp cornstarch

Bang Bang Sauce

• ½ c mayonnaise

• 3 Tbsp sweet chili sauce

• ½-1 Tbsp sriracha, more to kick up the spice

• 1 tsp rice vinegar

• 2 tsp honey

Fixins—use whatever you have/want! (optional)

• shredded carrots

• pickled red onions

• sliced cucumbers

Instructions

1. Prepare rice to package instructions

2. Prep Bang Bang Sauce: Add all of the bang bang sauce ingredients to a small bowl. Whisk well to combine. Adjust flavor by adding more spice with extra sriracha or cutting it a bit with more honey or sweet chili sauce. Chill until ready to serve.

3. Prepare the Ground Turkey Mixture: Over medium-high heat, add a drizzle of sesame oil to a large skillet, When glistening, add the ground turkey and break into smaller pieces. When turkey is browned and reaches internal temperature of 165°F, shift heat to medium-low heat and add in remaining ingredients, except the cornstarch.

4. Simmer for 2-3 minutes, stirring occasionally. To thicken up the mixture, sprinkle the corn starch over top and stir to combine. Just before serving, I like to stir in about 2 tablespoons of the bang bang sauce into the meat (this is optional)

5. Assemble Rice Bowls: No rules here! Add rice, veggies and all of your favorites. Spoon the ground turkey mixture in and then drizzle bang bang sauce over top. Garnish with sliced green onion and sesame seeds.

Shopping List

Produce

• optional: 1 carrot (HH)

• optional: 1 zucchini (HH)

• 2 medium Onion (1-taquitos) (1-HH)

• Garlic cloves (5-taquitos) (2-3: rice bowls)

• Big bag Tri-color coleslaw (salad) (wraps)

• 1 c fresh cilantro (salad)

• 1/2 c sliced green onion (salad)

• 2 tsp grated ginger (rice bowls)

Protein

• 1 lb lean Ground Beef (1 lb-taquitos) (1 lb-HH)

• Chicken, shrimp, tofu, -OR- other protein of choice (salad)

• 1 lb Rotisserie Chicken (wraps)

• 1 lb ground turkey (rice bowls)

Dairy

• Shredded Cheese (1/2c-taquitos) (2 C-HH)(6 oz-wraps)

• 3/4 c 170g Greek Yogurt (wraps)

• optional: 1/4 c Greek yogurt (more or less to taste – this changes it from a vinaigrette to more of a creamy dressing) (salad)