1) OATMEAL WITH PEANUT BUTTER AND Banana.
INGREDIENTS
Wet
1/2 medium banana, mashed
2 tablespoons peanut butter, creamy
1/4 cup nonfat Greek yogurt, plain
3/4 cup almond milk, unsweetened
1 tablespoon honey
1 teaspoon vanilla extract
Dry
1 cup rolled oats
1 tablespoon chia seeds
1 teaspoon cinnamon
INSTRUCTIONS
First, mash 1/2 banana in a large bowl. Then add the rest of the wet ingredients and mix until smooth.
Add in dry ingredients and mix again.
Place in the refrigerator, covered, for at least 2 hours or overnight. Serve cold.
2) CHEESEBURGER CASSEROLE
INGREDIENTS
1/2 pound bacon
1 pound ground beef
1/2 sweet onion
1 clove garlic
4 tablespoons cream cheese
2 tablespoons reduced sugar ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
4 large eggs
1/4 cup heavy cream
1 teaspoon ground pepper
1 teaspoon hot sauce
8 ounces grated cheddar
1 teaspoon fresh dill
INSTRUCTIONS
Dice the bacon into small pieces and place in a large skillet over medium heat. Cook, stirring often, until crisp. Remove bacon from pan and set aside. Drain grease from pan.
Add the ground beef to the skillet and cook until browned, crumbling as it cooks. Drain fat.
Add the onion and garlic to the skillet with the beef and cook until translucent, about 5 minutes.
Add the cream cheese, ketchup, mustard, Worcestershire sauce, and seasoned salt to the skillet and cook over low heat, stirring constantly, until combined.
Spread the beef mixture into a greased 8x8 baking dish. Top with the cooked bacon.
Crack the eggs into a medium bowl and whisk together with the heavy cream until combined. Stir in the pepper and hot sauce.
Pour the egg mixture over the beef and bacon.
Top with the cheddar cheese.
Bake at 350 degrees for 30 minutes or until set and golden on top. Sprinkle with dill before serving.
3) TAKEOUT-LEVEL CHICKEN FRIED RICE
INGREDIENTS
1 Tbsp peanut or vegetable oil
4 scallions, greens and whites separated, chopped (Scallion greens are best used for garnish at the end, whereas the whites should be used like onions, to build flavor from the beginning.)
1 Tbsp grated fresh ginger
2 cloves garlic, minced
1 medium zucchini, diced
2 carrots, diced
2 cups bite-size broccoli florets
2 cups mushrooms (preferably shiitake), stems removed, sliced
1⁄2 lb boneless, skinless chicken thighs, sliced into thin bite-size pieces
4 cups cooked brown rice
2 Tbsp low-sodium soy sauce
2 eggs, lightly beaten
Instructions
In a wok or a large nonstick skillet, heat the oil over medium-high heat.
When the oil is lightly smoking, add the scallion whites, ginger, and garlic, and cook for 30 to 45 seconds.
Add the zucchini, carrots, broccoli, and mushrooms, and cook for 4 to 5 minutes, using a spatula to stir the vegetables throughout.
Add the chicken and continue cooking for 2 to 3 minutes, until the pieces are no longer pink.
Stir in the rice and soy sauce, and cook for another 5 minutes, allowing the rice to get crispy on the bottom.
Create an empty space in the middle of the pan and add the eggs.
Use a spoon or the spatula to quickly scramble the eggs until light and fluffy, then stir them into the rest of the ingredients.
Serve garnished with the scallion greens.
INGREDIENTS
8 oz medium shrimp, peeled and deveined
1⁄2 cup orange juice
1 Tbsp canned chipotle pepper
2 cloves garlic, minced
1⁄2 Tbsp canola oil
1 medium onion, sliced
1 red or yellow bell pepper, sliced
Salt and black pepper to taste
4 large whole-wheat tortillas
2 cups shredded Monterey Jack cheese
Salsa
Guacamole
Instructions
Combine the shrimp with the orange juice, chipotle pepper, and garlic. Marinate for 15 minutes.
Heat the oil in a large cast-iron skillet or sauté pan over medium-high heat.
When the oil is lightly smoking, add the onion and pepper and cook for about 10 minutes, until lightly charred on the outside.
Push the vegetables to the perimeter of the pan and add the shrimp to the center.
Sauté until cooked through, about 10 minutes.
Season with salt and pepper to taste. Remove from the heat.
Coat a separate nonstick pan with cooking spray, oil, or butter and heat over medium-low heat. Place one tortilla in the bottom, sprinkle with half of the cheese, then top with half of the shrimp mixture and a second tortilla.
Cook for about 5 minutes, until the bottom is very crisp, then flip and cook for another 2 to 3 minutes.
Cut the quesadillas into wedges and serve with salsa and a bit of guacamole, if you like.
5) BLACK BEAN OMELET
INGREDIENTS
1 can (14–16oz) black beans, drained
Juice of 1 lime
1⁄4 tsp cumin
Hot sauce
8 eggs
Salt and black pepper to taste
1⁄2 cup feta cheese, plus more for serving
Pico de Gallo or bottled salsa
Sliced avocado (optional)
Instructions
Pulse the black beans, lime juice, cumin, and a few shakes of hot sauce in a food processor until it has the consistency of refried beans, adding a bit of water to help if necessary.
Coat a small nonstick pan with nonstick cooking spray or a bit of butter or olive oil and heat over medium heat.
Crack two eggs into a bowl and beat with a bit of salt and pepper.
Add the eggs to the pan, then use a spatula to stir and then lift the cooked egg on the bottom to allow raw egg to slide under.
When the eggs have all but set, spoon a quarter of the black bean mixture and 2 tablespoons feta down the middle of the omelet.
Use the spatula to fold over a third of the egg to cover the mixture in the center, then carefully slide the omelet onto a plate, using the spatula flip it over at the last second to form one fully rolled omelet.
Repeat with the remaining ingredients to make four omelets. Garnish with pico de gallo, avocado slices if you like, and bit more crumbled feta.
6) INSTANT POT SHRIMP AND BROCCOLI
INGREDIENTS
1 lb. shrimp, fresh or frozen
2 broccoli crowns
1/4 cup soy sauce
2 garlic cloves, minced
2 Tbsp. fresh ginger, grated
2 Tbsp. oyster sauce
2 tsp. brown sugar
1 tsp. rice wine vinegar
Sesame seeds
Sriracha
Green onion
Instructions
Cut the broccoli crowns into smaller florets.
If you bought fresh shrimp, deshell the shrimp with clean hands. If you bought it frozen, make sure to thaw them overnight in the refrigerator. If they need deshelling, do that as well.
In your Instant Pot, mix together the soy sauce, minced garlic, ginger, oyster sauce, brown sugar, and rice wine vinegar. Whisk to combine.
Add in the broccoli and the shrimp to the Instant Pot. Seal the Instant Pot and set it on high pressure (Manual or Pressure Cook) for 1 minute.
When the buzzer goes off, release the pressure immediately.
Serve the shrimp and broccoli with rice, or cauliflower rice to keep it low-carb, as well as sriracha, sesame seeds, and sliced green onion.
7) SPICY GRILLED CALAMARI SALAD
INGREDIENTS
1 lb squid, cleaned, tentacles reserved for another use
1⁄2 Tbsp peanut or canola oil
Salt and black pepper to taste
Juice of 1 lime
1 Tbsp fish sauce
1 Tbsp sugar
1⁄2 Tbsp chili garlic sauce (preferably sambal oelek)
4 cups watercress (Watercress isn't always easy to find. Baby arugula, or even a few handfuls of basil leaves, can easily take its place here.)
1 small cucumber, peeled, seeded, and cut into matchsticks
1 medium tomato, chopped
1⁄2 red onion, very thinly sliced
1⁄4 cup roasted peanuts
Instructions
Preheat a grill.
Toss the squid bodies with the oil, and generously season with salt and lots of black pepper.
When the grill is very hot, add the squid and grill for about 5 minutes, until lightly charred all over.
Combine the lime juice, fish sauce, sugar, and chili sauce in a mixing bowl and whisk to blend.
Slice the grilled squid into 1⁄2" rings.
In a salad bowl, toss the squid, watercress, cucumber, tomato, onion, and peanuts with the dressing.
Divide the salad among 4 plates.
8) OATMEAL PANCAKES WITH CINNAMON APPLES
INGREDIENTS
1 1⁄2 cups buttermilk
3⁄4 cup instant rolled oats
3⁄4 cup whole wheat flour
2 Tbsp milk
1 Tbsp melted butter
1 1⁄2 tsp baking powder
1⁄2 tsp baking soda
Pinch of cinnamon (plus 1⁄8 tsp for the apples)
Pinch of nutmeg
1 Granny Smith apple, peeled, cored, and chopped
1⁄2 cup apple juice
2 Tbsp brown sugar
Butter or cooking spray
Confectioners' sugar
Instructions
In a large mixing bowl, combine the buttermilk, oats, flour, milk, butter, baking powder, baking soda, pinch of cinnamon, and nutmeg. Stir to gently combine, then set aside to rest for a few minutes.
Combine the apple, apple juice, brown sugar, and remaining 1⁄8 teaspoon cinnamon in a small saucepan and bring to a simmer. Cook until the apple has softened and the liquid has thickened.
Preheat the oven to 200°F. Heat a large nonstick or cast-iron skillet over medium heat. Adding a bit of butter or cooking spray before each round, scoop 1⁄4-cup portions of batter into the skillet and use a spatula to spread into thin, even circles. Cook until small bubbles form in the top of the batter, 2 to 3 minutes, then flip and cook for another 2 minutes. Keep pancakes warm in the oven while you finish cooking. Serve topped with the warm apples and a bit of confectioners' sugar, if you like.
9) CHICKEN BURGER WITH SUN-DRIED TOMATO AIOLI
INGREDIENTS
2 Tbsp olive oil mayonnaise
2 Tbsp chopped sun-dried tomatoes
Juice of 1⁄2 lemon
2 cloves garlic, finely minced
1 tsp chopped fresh rosemary
Salt and black pepper
1 lb lean ground chicken
4 whole-wheat or potato buns (or even English muffins), split
2 cups arugula, baby spinach, or mixed greens
Instructions
In a mixing bowl, combine the mayonnaise, sun-dried tomatoes, lemon juice, garlic, and rosemary. Season with a pinch of salt and black pepper. Set the aioli aside.
Preheat a grill, grill pan, or cast-iron skillet.
Combine the ground chicken with 1⁄2 teaspoon salt and 1⁄2 teaspoon black pepper and mix gently.
Without overworking the meat, form into four patties until the chicken just comes together.
When the grill or skillet is hot (if using a skillet, add a touch of oil), add the burgers.
Cook on the first side for 5 to 6 minutes, until a nice crust develops.
Flip and cook for another 3 to 4 minutes, until the burgers are firm but ever so slightly yielding to the touch and cooked through.
Remove the burgers. While the grill or pan is hot, toast the buns.
Layer the bottom buns with the arugula, top each with a burger, then slather the aioli over the top of each.
Crown with the bun tops and serve.
10) SHEET-PAN VEGAN SAUSAGE AND VEGETABLES
INGREDIENTS
2 cups cubed butternut squash
2 1/2 cups broccoli florets
1/2 large red bell pepper, cut into strips
1 large red onion, sliced
1 Tbsp extra-virgin olive oil
1 tsp coarse kosher salt
1/4 tsp freshly ground black pepper
4 No Evil The Stallion Italian Sausages
1 tsp red pepper flakes, optional
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment paper. Place butternut squash, broccoli, bell pepper, and onion in a bowl, and toss with olive oil. Spread out in one layer on a baking sheet. Season with salt and pepper. Roast for 15 to 20 minutes.
While the vegetables are cooking, remove sausages from casings and cut into slices. Add the sausage to the vegetables and use a spatula to stir together and turn the vegetables over. Roast about 10 minutes, or until the vegetables are browned in spots.
Remove sheet pan from oven and top with red pepper flakes, if using.
11) ZUCCHINI NOODLES WITH BACON VINAIGRETTE
INGREDIENTS
1 Tbsp white vinegar
2 eggs
2 slice applewood-smoked bacon, coarsely chopped
2 Tbsp sherry vinegar or red wine vinegar
2 tsp Dijon-style mustard
1/4 tsp freshly ground black pepper
1 12-oz package zucchini noodles (or from 2 medium zucchinis)
2 green onions, chopped
2 radishes, thinly sliced
1 cup torn assorted fresh tender herbs (such as basil, tarragon, dill, Italian parsley, and/or thyme)
2 Tbsp grated Parmesan cheese
Instructions
1. In a large skillet, bring 4 cups of water and the white vinegar to a boil. Reduce heat to a simmer. Break 1 egg into a cup and gently slide it into the water. Repeat with the remaining egg, allowing space between them. Simmer 3 to 5 minutes or until whites are set and yolks begin to thicken. Remove eggs with a slotted spoon.
2. In a large skillet, cook bacon until crisp. Remove from heat. Whisk in sherry vinegar, mustard, and pepper. Add zucchini noodles, onion, and radishes; toss to coat. Gently fold in the herbs. Transfer to plates. Top with Parmesan and eggs.
12) BACON AND CHEESE SANDWICHES WITH PICO AND GUACAMOLE
INGREDIENTS
For the sandwich:
1 tsp butter, softened
2 pieces Cloud Bread (recipe below)
2 slices Monterey Jack cheese
2 slices cooked no-sugar-added bacon, halved
2 Tbsp guacamole
1 Tbsp pico de gallo or fresh salsa
For the cloud bread:
MAKES 10 PIECES
4 large eggs, separated
½ tsp cream of tartar
2 oz full-fat cream cheese
½ tsp kosher salt
Instructions
The sandwich:
Heat a medium nonstick skillet over medium heat. Spread half of the butter on each piece of bread. Place bread in skillet buttered side down. Place one slice of cheese on top of each bread piece. Cook until bottom sides of bread are golden brown and cheese is starting to melt.
Top one of the bread pieces with bacon, guacamole, and pico de gallo. Cover with the second bread piece, cheese side down.
The cloud bread:
Preheat oven to 300°F. Line two large rimmed baking sheets with parchment paper.
In a large bowl, beat egg whites and cream of tartar with a mixer on high until stiff peaks form.
In a separate bowl, beat cream cheese on high until whipped. Add egg yolks, one at a time, beating after each addition, until mixture is smooth. Add salt and beat to incorporate.
Gently fold the whipped egg whites into the yolk mixture, being careful to deflate as little as possible. Spoon five ¼-cup portions onto each of the baking sheets, leaving plenty of room between them. Spread them into even 4-inch circles, about ¾-inch tall.
Bake 25 to 30 minutes or until bread is golden and firm (the center should not jiggle when shaken). Cool 10 minutes on the baking sheets, then transfer to a wire rack to cool completely.
13) SEARED GINGER-CUMIN SWORDFISH WITH BLUEBERRY-AVOCADO SALSA
INGREDIENTS
For the swordfish
2 6-oz swordfish fillets, cut 3/4 inch thick
2 Tbsp lime juice
1 tsp grated fresh ginger
1 tsp olive oil
1/2 tsp ground cumin
1/2 tsp sea salt
For the blueberry-avocado salsa
1/4 cup fresh blueberries
1/4 cup finely chopped orange or red bell pepper
1 Tbsp chopped fresh cilantro
1 small avocado
Instructions
Place fish in a shallow dish. In a bowl, combine lime juice, ginger oil, cumin, and salt. Pour half the lime mixture over fish and reserve the rest for the blueberry-avocado salsa. Turn fish to coat; marinate 15 minutes at room temperature.
Heat a lightly greased grill pan over medium-high. Drain and transfer fish from marinade to the grill pan. Discard any marinade in the dish. Cook fish until it just begins to flake with a fork, about 4 to 6 minutes per 1/2 inch thickness of fish.
For the salsa, in a small bowl, combine the reserved lime mixture, blueberries, pepper, and cilantro. Dice avocado into small pieces; gently fold avocado into salsa. Cover and chill until serving, up to 4 hours. Spoon the salsa over the swordfish before serving.
14) CHICKEN UNDER A BRICK
INGREDIENTS
1 whole 3- to 4-pound chicken, trimmed of excess fat, rinsed, dried and split, backbone removed
1 tablespoon fresh minced rosemary or 1 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
1 tablespoon peeled and coarsely chopped garlic
2 tablespoons extra virgin olive oil
2 sprigs fresh rosemary, optional
1 lemon, cut into quarters
Add to Your Grocery List
Ingredient Substitution Guide
Nutritional Information
Instructions
Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible. Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken. Tuck some of the mixture under the skin as well. If time permits, cover and marinate in the refrigerator for up to a day (even 20 minutes of marinating boosts the flavor).
When you are ready to cook, preheat the oven to 500 degrees. Preheat an ovenproof 12-inch skillet (preferably nonstick) over medium-high heat for about 3 minutes. Press rosemary sprigs, if using, into the skin side of the chicken. Put remaining olive oil in the pan and wait about 30 seconds for it to heat up.
Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or with one or two bricks or rocks, wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface.
Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done (large chickens may take an additional 5 minutes or so). Serve hot or at room temperature, with lemon wedges.
15) BANANA-NUTELLA CREPE
INGREDIENTS
Butter for the crepes
1⁄4 cup Nutella
2 bananas, peeled and sliced
Confectioners' sugar (optional)
For the crepe batter
1/2 cup flour
1 large egg
1 Tbsp melted butter
Pinch of salt
6 Tbsp low-fat milk
1/4 cup water
Instructions
Heat a 10" nonstick pan over medium heat. Add enough butter to coat, then add 2 tablespoons of the crepe batter and swirl the pan to cover it in a thin, even film (use a rubber spatula to help, if needed).
Cook on the first side for 3 to 4 minutes, until the bottom takes on a deep golden brown color. Flip and slather a tablespoon of the Nutella down the middle of the crepe, then top with a scant quarter of the banana slices.
Cook for 3 to 4 minutes longer, until the bottom is golden brown.
Fold the crepe sides over the filling and slip onto a plate.
Top with a few slices of banana and a shake of confectioners' sugar if you like.
Repeat to make three more crepes.
16) BREAKFAST VEGGIE BURGER
INGREDIENTS
BBQ SAUCE
¼ C (60 ml) gochujang paste
2 Tbsp (30 ml) brown sugar
1 Tbsp (15 ml) soy sauce
1 Tbsp (15 ml) rice vinegar
1 Tbsp (15 ml) sesame oil
1 Tbsp (15 ml) chopped ginger
zest and juice of 1 lime
1 tsp (5 ml) finely chopped garlic
RAINBOW SLAW
½ C (125 ml) chopped green cabbage
½ C (125 ml) chopped purple cabbage
½ C (125 ml) grated carrot
2 Tbsp (30 ml) vegan mayonnaise
2 Tbsp (30 ml) chopped coriander
1 Tbsp (15 ml) chopped pickled ginger
1 Tbsp (15 ml) sesame seeds, toasted
Salt and pepper
BURGERS
1 Tbsp (15 ml) olive oil
2 x packs Big Fry Burgers
4 hamburger rolls, sliced
Vegan mayonnaise
A handful of mixed lettuce, washed
1 medium sized jar mild kimchi
Instructions
BBQ SAUCE
1
In a small pot over medium heat add the ingredients for the marinade; whisk to combine and heat through. Turn off the heat and set aside.
RAINBOW SLAW
2
Add all the ingredients for the slaw to a medium-sized bowl and mix well to combine. Season to taste and then cover and place in the fridge until needed.
BURGERS
3
Spread vegan mayonnaise onto both sides of the sliced rolls and set aside.
4
Heat a large non-stick frying pan over medium high heat then add the oil. Fry the Big Fry Burgers for 3 minutes per side, flipping occasionally. Turn the heat down to medium and then brush the burgers with the BBQ sauce and fry for an additional minute per side. Set aside to cool slightly. Turn the heat to medium, wipe out the pan and then toast the rolls in the frying pan until golden.
5
To assemble, add a layer of mixed lettuce leaves to each bottom burger bun. Spoon a generous amount of rainbow slaw onto each. Top with a burger patty and add kimchi to each. Drizzle with extra BBQ sauce and serve.
17) SHEET-PAN ITALIAN PORK CHOPS
INGREDIENTS
FOR THE PORK CHOPS
2 boneless pork chops, ¾-inch thick
1 Tbsp olive oil
¼ tsp Italian seasoning
⅛ tsp salt
⅛ tsp black pepper
FOR THE VEGETABLES
4 cups fresh broccoli florets
¼ cup coarsely chopped bell pepper
2 Tbsp olive oil
⅛ tsp salt
Dash red pepper flakes
FOR SERVING
3 Tbsp olive oil
¼ cup pitted green or black olives, quartered
¼ cup shredded Parmesan cheese
Lemon slices
Instructions
Preheat the oven to 400°F. Line a baking pan with parchment paper. On a cutting board, pound pork chops with a mallet to tenderize. Place chops in the center of the prepared baking pan.
Brush pork chops with oil and sprinkle with Italian seasoning, salt, and black pepper. Bake 10 minutes.
Meanwhile, in a medium bowl, combine broccoli, bell pepper, oil, salt, and red pepper flakes; mix well. Spread vegetable mixture around pork chops. Bake 20 minutes, stirring once, or until slightly crisp but still tender. Use an instant-read thermometer to ensure the internal temperature of the pork is at least 145°F.
Transfer meat and vegetables to plates. Drizzle with oil and sprinkle with olives and Parmesan. Serve with lemon slices.
18) CROCK-POT BEEF RAGU
RECIPES
INGREDIENTS
1 lb. beef chuck
1 28 oz. can crushed tomatoes
1 6 oz. can tomato paste
1 cup carrots, peeled and diced
1 cup celery stalks, diced
2 garlic cloves, minced
1 medium onion, diced
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 cup of beef stock (or red wine)
1 bag/box of pappardelle pasta
Shaved parmesan
Instructions
Season the beef with salt and pepper.
Add in seasoned beef, crushed tomatoes, tomato paste, carrots, celery, garlic cloves, onion, and Italian seasoning into a slow cooker.
Pour in the beef stock (or if you have some leftover red wine, use that).
Cook on low for 6 hours (8 hours max). If you cook for longer, the beef will get mushy, so be careful!
Right before serving, cook the pappardelle pasta in boiling water that has been lightly salted. Cook time varies based on packaging instructions.
Take the beef out and shred it with two forks. Place back in the sauce.
Serve beef ragu on prepared pappardelle pasta with shaved parmesan cheese.
19) CAPRESE SANDWICH
INGREDIENTS
Two large or 4 smaller sandwiches
1 baguette (16 ounces)
1 tablespoon thick balsamic vinegar or balsamic glaze*
1 tablespoon extra-virgin olive oil
1 ½ cups baby arugula
1 mozzarella ball (8 ounces)
2 medium ripe tomatoes, sliced into ¼-inch thick rounds
Flaky sea salt or kosher salt
Creamy basil sauce (this makes extra**)
1 small or ½ medium clove garlic, roughly few
½ cup mayonnaise
½ cup (1 ounce) lightly packed fresh basil
¼ teaspoon fine sea salt
Lots of freshly ground black pepper, to taste
Instructions
Preheat the oven to 400 degrees Fahrenheit. Slice the bread in half lengthwise, then stack it back together and slice it down the middle to form two large sandwiches, or again to make 4 small. Place the sliced bread on a baking sheet with the cut sides facing up. Bake for 5 minutes, or until warmed through and turning lightly golden around the edges.
In the meantime, prepare the creamy basil sauce*: In a food processor, blitz the roughly chopped garlic to chop it more finely. Scrape down the sides, then add the mayo, basil, salt and pepper. Blend until smooth, then set aside.
To assemble the sandwiches, lightly drizzle balsamic and olive oil over half of the cut sides of bread. Layer some arugula on top, then weigh it down with rounds of mozzarella. Top with the sliced tomato, then sprinkle the tomato lightly with flaky salt.
Spread the basil sauce generously over the cut side of the remaining slices of bread. Place them face down over the tomatoes. Enjoy.
20) SPICY TUNA AND AVOCADO FISH TACO
INGREDIENTS
4 cups shredded red or green cabbage
2 Tbsp olive oil mayonnaise
Juice of 1 lime, plus lime wedges for serving
1⁄2 Tbsp canned chipotle pepper
Salt and black pepper to taste
1⁄2 Tbsp canola or olive oil
12 oz fresh ahi or other high-quality tuna
8 corn tortillas
1 ripe avocado, pitted, peeled, and sliced
Pickled red onions
Hot sauce
Instructions
Combine the cabbage, mayo, lime juice, and chipotle in a large mixing bowl.
Season with salt and pepper. Set the slaw aside. (This is best done at least 15 minutes before cooking so that you allow the flavors to marry.)
Heat the oil in a large cast-iron skillet or stainless-steel sauté pan over medium-high heat.
Season the tuna with salt and plenty of black pepper.
When the oil is hot, add the tuna and sear for 2 minutes on each side, until a nice crust has developed but the inside of the tuna is still rare.
While the pan is still hot, heat the tortillas until lightly crisp on the outside.
Slice the tuna into thin planks.
Divide among the tortillas and top each with avocado slices, slaw, and pickled onions.
Serve with lime wedges and hot sauce.
21) AVOCADO CRISPBREADS WITH EVERYTHING BAGEL SEASONING
INGREDIENTS
4 Finn Crisp Thin Rye Crispbreads
1 small ripe avocado
2 tsp everything bagel seasoning
1 lemon wedge
2 radishes, thinly sliced
Fresh dill, or other fresh herbs you have in your fridge
Instructions
Cut avocado in half and remove pit. Slice it thinly and layer on top of each crispbread. Top each crispbread with the everything bagel seasoning, a squeeze of lemon juice, radish slices, and fresh dill.
22)MELTED BRIE WITH VEGETABLES
INGREDIENTS
1 wedge (6 oz) very cold brie (do not remove rind)
1⁄2 Tbsp olive oil
1 red onion, sliced
1 red bell pepper, sliced
1 ripe but firm pear, peeled and sliced
1 medium zucchini, halved lengthwise and sliced
1⁄2 cup dry white wine
Fresh thyme leaves (optional)
Salt and black pepper to taste
12 slices baguette, toasted
Instructions
Preheat the oven to 325°F.
Place the brie wedge in the center of a large sheet of foil.
Fold the foil over the brie, leaving some air space between the top of the wedge and the foil.
Seal the edges to create a packet.
Place the brie on a baking sheet and bake for 10 to 12 minutes, until very soft and oozing but not completely melted.
Meanwhile, heat the oil in a large skillet or sauté pan over medium heat.
Cook the onion and pepper until soft and lightly caramelized, about 5 minutes, then add the pear and zucchini and cook for another 3 minutes.
Pour in the wine and add the thyme (if using); cook until most of the liquid has evaporated, 2 to 3 minutes.
Season with salt and pepper.
Transfer the vegetables to a large serving platter.
Remove the hot, oozing brie from the packet and dump directly on top of the vegetables.
Surround with the toasted baguette.
23) HUEVOS RANCHEROS
INGREDIENTS
2 small tomatoes
1 small onion
1 medium jalapeno pepper, chopped
2 cloves garlic; 1 chopped, 1 smashed
1/2 teaspoon hot sauce
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 15.5-ounce can black beans, drained and rinsed
4 large eggs
4 6-inch corn tortillas, warmed
1/2 cup crumbled feta cheese
1/4 cup chopped fresh cilantro
Instructions
Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.
24) GRILLED VEGETABLE WRAP
INGREDIENTS
12 asparagus spears, woody ends removed
2 portobello mushroom caps
1 red bell pepper, halved, seeds and stem removed
1 Tbsp olive oil
Salt and black pepper to taste
2 Tbsp olive oil mayonnaise
1 Tbsp balsamic vinegar
1 clove garlic, minced
4 large spinach or whole-wheat tortillas or wraps
2 cups arugula, baby spinach, or mixed baby greens
3⁄4 cup crumbled goat or feta cheese
Instructions
Preheat a grill.
Toss the asparagus, mushrooms, and bell pepper with the olive oil, plus a few pinches of salt and pepper.
Place on the hottest part of the grill and cook, turning occasionally, until lightly charred and tender.
The asparagus should take the least amount of time (about 5 minutes) and the peppers the most (about 10 minutes).
Alternatively, you can roast the vegetables in a 450°F oven for 10 to 12 minutes.
Slice the mushroom caps into thin strips. If possible, peel off the charred skin of the pepper and then slice.
Combine the mayonnaise, vinegar, and garlic, and stir to combine thoroughly.
Heat the tortillas on the grill or in the microwave for 30 seconds.
Spread the balsamic mayo down the middle of each tortilla, then top with the greens and cheese. Divide the grilled vegetables among the tortillas, then roll up tightly and slice each wrap in half.
25) CHICKEN POT STICKERS
INGREDIENTS
Dough:
2 cups all-purpose flour, plus more if needed and for dusting
1 1/2 teaspoons salt
1/2 cup boiling water
Filling:
1 pound ground chicken
1/3 cup chicken broth
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons rice vinegar
1 teaspoon freshly grated ginger
1/4 teaspoon salt
2 scallions, finely chopped
Freshly ground black pepper
Flavorless oil, for frying
Dipping Sauce:
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
1 scallion, finely chopped
A pinch of crushed dried red pepper
Instructions
For the dough: Combine the flour and salt in a large heatsafe bowl. Slowly pour in the boiling water while stirring, until you have a coarse meal mixture. Stir in 1/2 cup cold water to form a dough.
Knead the dough on a lightly floured surface for 10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let sit for 20 minutes.
For the filling: In a large bowl, combine the ground chicken, chicken broth, sugar, soy sauce, vinegar, ginger, salt, scallions and a bunch of turns of pepper.
To assemble the dumplings, divide the dough into 24 balls. Roll them out into 4-inch circles, flouring the surface as needed. Place 1 tablespoon filling in the center of each and fold in half to make a half-moon shape, pleating the edges to seal well.
Bring a large pot of water to a boil. Heat a thin layer of oil in a large skillet over medium-high heat. Boil the dumplings in batches for 4 minutes. Remove them with a slotted spoon, allowing excess water to drip off, then transfer to the hot oil (be careful because this step can get spitty). Cook until the dumplings are browned, 2 to 3 minutes. Transfer to a plate lined with a paper towel and let cool slightly. Alternatively, to steam the dumplings, line a bamboo steamer with blanched cabbage and steam over boiling water until the filling is cooked through, 10 to 15 minutes.
For the dipping sauce: In a small bowl, combine the soy sauce, vinegar, sesame oil, scallion and red pepper.
Serve the dumplings with the dipping sauce.
26) BRUSCHETTA
INGREDIENTS
FOR THE TOMATOES
4 tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
4 large tomatoes, diced
1/4 c. thinly sliced basil
2 tbsp. balsamic vinegar
1 tsp. kosher salt
Pinch of crushed red pepper flakes
FOR THE BREAD
1 large baguette, sliced ¼" thick on the bias
Extra-virgin olive oil, for brushing
2 cloves garlic, halved
Instructions
Make marinated tomatoes: In a medium skillet over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool.
In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes. Add garlic and oil from skillet and toss to combine. Let marinate for at least 30 minutes.
Meanwhile, toast bread: Preheat oven to 400°. Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.
Spoon tomatoes on top of bread just before serving.
27) SMOKY PAPRIKA ROAST CHICKEN WITH SAVORY GREEN BEANS
INGREDIENTS
FOR THE CHICKEN
1 3- to 4-lb whole chicken
3 large cloves garlic, peeled and thinly sliced
2 Tbsp olive oil
1 Tbsp chopped fresh sage or thyme
1 Tbsp smoked paprika
1 tsp fennel seeds, crushed
1 tsp kosher salt
1 tsp freshly ground black pepper
FOR THE GREEN BEANS
1 lb fresh green beans, ends trimmed
2 Tbsp sliced almonds or chopped walnuts
1/2 coarsely chopped cottage or Canadian bacon
2 Tbsp butter, melted
Instructions
Place the chicken, breast side up, on a rack in a shallow roasting pan. With a paring knife, make enough shallow incisions in the chicken skin all over the body to insert a garlic slice in each. Brush chicken with olive oil. In a small bowl, combine sage, paprika, fennel, salt, and pepper; rub onto the chicken. Tie the legs together with clean kitchen string. Let the chicken sit at room temperature for 10 minutes. Preheat the oven to 400ºF.
Roast chicken, uncovered, 75 to 90 minutes, or until drumsticks move easily in sockets and chicken is no longer pink (180ºF internal temperature). Remove chicken from the oven. Cover; let sit 10 minutes before carving.
While the chicken is roasting, make the green beans. In a saucepan, cook the green beans, covered, in a small amount of boiling water for about 3 to 4 minutes, or until crisp-tender; drain. Immediately submerge in a bowl of ice water until cool; drain. In a large skillet, dry-toast almonds over medium-low heat until golden; remove from skillet. In the same skillet, cook the bacon until the fat melts and the bacon is crispy. Add cooked green beans to bacon in the pan; add butter and simmer 3 minutes or until heated through. Stir in nuts.
28) PLANT-BASED CASHEW BUTTER & RASPBERRY SMOOTHIE
INGREDIENTS
3/4 cup frozen raspberries
1/2 cup cottage cheese
1 Tbsp cashew butter
1 cup Pacific Foods Cashew Original Plant-Based Beverage
HOW TO MAKE IT
Combine all the ingredients in a blender. Blend on low, then finish on high for 1 to 2 minutes, until smooth.
29) PORK TENDERLOIN GRILLED WITH PINEAPPLE SALSA
INGREDIENTS
Ingredient Checklist
Cooking spray
1 tablespoon salt-free Caribbean jerk seasoning (such as McCormick)
½ teaspoon kosher salt, divided
1 (1-pound) pork tenderloin, trimmed and halved crosswise
4 (1/2-inch-thick) slices fresh pineapple
¾ cup diced red onion
¼ cup chopped fresh cilantro
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 Fresno chile, thinly sliced
Instructions
Step 1
Preheat grill or grill pan to medium-high heat.
Step 2
Coat grill rack with cooking spray. Rub jerk seasoning and 1/4 teaspoon salt evenly over pork. Add pork to grill; grill 12 to 14 minutes or until a thermometer registers 145°, turning occasionally. Place pork on a platter. Cover with foil; let stand 5 minutes. Cut across the grain into slices.
Step 3
Coat grill rack with cooking spray. Arrange pineapple slices on grill; cook 3 minutes on each side or until well marked. Remove from grill; chop. Combine pineapple, remaining 1/4 teaspoon salt, onion, and remaining ingredients in a bowl. Serve with pork.
30) AIR FRYER BREADED PORK CHOPS
INGREDIENTS
olive oil spray
6 3/4-inch thick center cut boneless pork chops, fat trimmed (5 oz each)
kosher salt
1 large egg, beaten
1/2 cup panko crumbs, check labels for GF
1/3 cup crushed cornflakes crumbs
2 tbsp grated parmesan cheese, omit for dairy free
1 1/4 tsp sweet paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chili powder
1/8 tsp black pepper
INSTRUCTIONS
Preheat the air fryer to 400F for 12 minutes and lightly spray the basket with oil.
Season pork chops on both sides with 1/2 tsp kosher salt.
Combine panko, cornflake crumbs, parmesan cheese, 3/4 tsp kosher salt, paprika, garlic powder, onion powder, chili powder and black pepper in a large shallow bowl.
Place the beaten egg in another. Dip the pork into the egg, then crumb mixture.
When the air fryer is ready, place 3 of the chops into the prepared basket and spritz the top with oil.
Cook 12 minutes turning half way, spritzing both sides with oil. Set aside and repeat with the remaining.
More options
Comments
Post a Comment