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Chicken Piccata Meatballs

Chicken Piccata Meatballs

Chicken Piccata Meatballs

 

1 large egg

⅓ cup panko breadcrumbs

¼ cup grated Parmesan cheese

2 T. fresh chopped parsley, divided

2 tsp. lemon zest

1 tsp. Italian seasoning

¾ tsp. salt

½ tsp. garlic powder

¼ tsp. black pepper

1 lb 98% lean ground chicken breast

1 T. olive oil

2 T. light butter, (I use Land O’Lakes light butter)

3 garlic cloves, minced

1 ½ tsp. all-purpose flour

1 ½ cups reduced sodium chicken broth

3 T. fresh lemon juice

¼ cup drained capers

 

In a mixing bowl, add the egg, panko, parmesan, one T. of the parsley, lemon zest, Italian seasoning, salt, garlic powder, and pepper and stir together with a fork until well combined. Add the ground chicken and stir the chicken into the other ingredients with a fork until mixed. With clean hands on a clean surface, divide the meat mixture into 16 evenly sized piles and then roll each one into a ball. Drizzle the olive oil into a large sauté pan and bring over medium heat. When the oil is hot, add the meatballs in a single layer with a bit of space in between them. Cook, flipping them every 1-2 minutes to brown all sides, for 8 minutes. Remove the meatballs to a side plate and cover with aluminum foil to keep warm. Add the butter to the pan and bring over medium-low heat until melted. Add the garlic and cook for 30-60 seconds. Add the flour and whisk the flour into the butter until combined. Cook for another minute. Whisk in the broth until the flour is absorbed and then add the lemon juice, and capers. Increase the heat to medium and bring the mixture to a simmer, stirring regularly, and then reduce the heat to low. Simmer uncovered for a 2-3 minutes. Add the meatballs back to the pan and coat them in the sauce. Cover the pan and continue to simmer on low for 5 minutes covered to finish heating the meatballs. Uncover the pan, stir and sprinkle with the remaining T. of parsley and simmer uncovered for an additional minute before serving.

Mini-Meatball Broth

Mini-Meatball Broth

Mini-Meatball BrothMini-Meatball Broth

 

1 lb. ground veal

1/4 C. ground Parmiggiano Reggiano

1/2 C. plain bread crumbs

1 egg beaten

Salt and pepper

6 C. Water

1 stalk celery cut in half

2 Medium potatoes whole

2 carrots peeled

1 onion halved

3 tomatoes halved

2 tsp. salt

2 T. olive oil

2 T. balsamic vinegar

8 oz. pastina

 

In a large mixing bowl mix the veal, cheese, breadcrumbs, egg, salt and pepper. Using a melonballer, dose out the right amount of meat mixture and make little meat balls. Make them smaller than you think you will need because they will almost double in size when pressure cooked. In the pressure cooker make the vegetable stock by adding all of the vegetables, water and salt in the pot. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 7-10 minutes cooking time. When time is up, open the cooker by releasing the pressure. Delicately remove out all of the vegetables and place on a serving dish except for the tomatoes (leave those in). If you see any tomato skins floating around, you can remove and discard those. Taste the broth and adjust salt and pepper according to taste. Gently add the miniature meat balls into the still hot vegetable broth. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 5-7 minutes cooking time under pressure. When time is up, open the cooker by releasing the pressure. Put the pressure cooker, with the top off, back on the heat and add the pastina. Boil the pastina in the time indicated on the package (minus one minute). Don’t worry, the pastina will keep cooking while you serve the dish. In the meantime, make a vinaigrette with the olive oil and balsamic vinegar by putting them in a small vase and shaking vigorously and pour on the vegetables you previously pulled out of the pressure cooker — they are now your side dish! When the pastina is one minute away from being cooked, turn off the heat and serve your miniature meatball soup!

My Mom’s Cast Iron Meatloaf

My Mom’s Cast Iron Meatloaf

My Mom’s Cast Iron Meatloaf

 

2 lbs ground beef

½ cup old fashioned oats

¼ cup ketchup plus more for drizzle

½ cup bbq sauce plus more for serving

1 T. yellow mustard

1 egg

1 cup onion finely diced

1 clove garlic minced

1 T. Worcestershire

2 tsp. salt

1 tsp. garlic powder

1 tsp. dried parsley

 

Preheat the oven to 375F degrees. Add all ingredients to a large bowl and mix by hand. Try not to overmix otherwise you will get tough meatloaf. Once everything looks combined, add it to a greased 10″ cast iron skillet, bread pan, or shaped into a loaf in another oven safe dish. Pat the loaf into shape and add a drizzle of ketchup on top. Bake for 45 minutes or until the center reaches 160-165F degrees. Drain the grease and broil for 5-10 minutes or until the ketchup is caramelized on top. Serve with more spicy barbecue if desired!

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

 

1 pound Ground Chicken

1 cup Ricotta Cheese

1 cup Chopped Spinach fresh or frozen works

1/2 cup Breadcrumbs

1 Egg

1 cup Heavy Cream

1/2 cup Parmesan Cheese freshly grated

2 cloves Garlic minced

1 tsp. Italian Seasoning

1 T. Olive Oil

2 T. Fresh Herbs

 

Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, breadcrumbs, and egg. Mix until just combined and form medium-sized meatballs. Grease a baking dish with olive oil or butter and place the meatballs evenly apart. Bake the meatballs for 25-30 minutes until cooked through and browned on the outside. In a saucepan over medium heat, combine heavy cream and minced garlic and simmer for about 5 minutes until it thickens. Reduce heat and whisk in the grated Parmesan cheese and Italian seasoning. Pour the Spinach Alfredo Sauce over the meatballs and gently toss to coat evenly. Return to the oven and bake for an additional 10 minutes. Remove from oven, garnish with fresh herbs, and serve warm.

One Skillet French Onion Tater Tot Casserole

One Skillet French Onion Tater Tot Casserole

One Skillet French Onion Tater Tot CasseroleOne Skillet French Onion Tater Tot Casserole

 

2 T. salted butter

2 T. extra virgin olive oil

2-3 medium yellow onions, thinly sliced

1 C. dry white wine, such as Pinot Grigio or Sauvignon Blanc

1 lb. lean ground turkey, chicken, or beef

2 cloves garlic, minced or grated

2 red bell peppers, chopped (or 16 oz. mixed frozen vegetables)

2 T. fresh thyme leaves (or 2 tsp. dried thyme)

2 T. fresh chopped parsley (or 2 tsp. dried parsley)

kosher salt and black pepper

2 T. all-purpose flour or gluten-free flour blend

1/4 C. low sodium soy sauce

1 T. Worcestershire sauce

1/4 tsp. cayenne pepper using more or less to your taste

1 C. shredded Gruyere cheese

2 lb. frozen tater tots

1 C. shredded cheddar cheese

fresh chives, for topping (optional)

 

Preheat the oven to 425 degrees F.In a large oven safe skillet, melt the butter, olive oil, and onions together. Cook, stirring occasionally until softened, about 5 minutes. At this point, you want to slowly add 1/2 C. of the wine, 1/4 C. at a time, until the wine cooks into the onions. Continue to cook another 8-10 minutes until you’ve used the 1/2 C. of wine and the onions are deeply caramelized. Push the onions to the side of the pan and stir in the meat, bell pepper, garlic, thyme, parsley, cayenne, and season with salt and pepper. Cook, breaking up the meat as it cooks, another 5 minutes until the meat is browned. Stir in the flour and cook another minute. Add the remaining 1/2 C. wine, soy sauce, Worcestershire sauce, and 1 C. of water. Bring to a boil and simmer until thickened 3-5 minutes.Remove from the heat and sprinkle the Gruyere cheese overtop the meat. Arrange the tater tots on top of the cheese. Transfer to the oven and bake 20 minutes, until the tots are golden. Sprinkle the cheddar over the tater tots, return to the oven. Bake another 10-15 minutes, until the cheese is melted. Serve topped as desired with fresh thyme and chives. Notes: To Make Vegetarian: Instead of using 1 lb. of meat, use 3 C. of finely chopped mushrooms (can be any variety or a mix of varieties) plus 1 C. of finely chopped cauliflower (or use an additional C. of mushrooms). Sauté the vegetables as directed to do so for the meat. The cooking times should be very similar, if not the same.

Sheet Pan Sticky Gochujang Chicken Meatballs

Sheet Pan Sticky Gochujang Chicken Meatballs

Sheet Pan Sticky Gochujang Chicken MeatballsSheet Pan Sticky Gochujang Chicken Meatballs

 

1 lb. ground turkey or chicken

2 T. low sodium soy sauce or tamari

1-2 T. Gochujang (Korean chili paste)

3 green onions, finely chopped

1 inch fresh ginger, grated

1 clove garlic, minced or grated

1 large head broccoli, cut into florets

2 T. sesame oil or extra virgin olive oil

Sauce

1/3 C. low sodium soy sauce or tamari

2 T. honey

2 T. rice vinegar

1-2 T. Gochujang (Korean chili paste)

1 inch fresh ginger, grated

2 cloves garlic, grated

1 T. toasted sesame oil

1/4 C. plain Greek yogurt or avocado oil mayo

rice, sesame seeds, chiles, and Kimchi, for serving

 

Preheat the oven to 450° F. Line a baking sheet with parchment. To make the meatballs. Add the chicken, soy sauce, Gochujang, green onions, ginger, and garlic, to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into rounded T.-size balls (will make 15-16 meatballs). Place on the prepared baking sheet. The mix will be wet, but it will firm up in the oven. Add the broccoli to the other side of the baking sheet and toss with 1 T. oil, salt, and pepper. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through. Meanwhile, make the sticky Gochujang sauce. In a small pot, combine the soy sauce, honey, rice vinegar, Gochujang, ginger, garlic, sesame oil, and 1/4 C. water. Bring the sauce to a boil for 5 minutes, until the sauce thickens and reduces by about 1/4. Remove from the heat. Remove the broccoli from the baking sheet. Pour about half the sauce over the meatballs, tossing to combine. Return to the oven for 2-3 minutes, until the sauce coats the meatballs. Combine 2-3 T. of the remaining sticky Gochujang sauce from step 3 with the yogurt. Serve the meatballs and sauce over bowls of rice topped with additional green onions, and sesame seeds. Serve the broccoli on the side.

Simple Baked Cheesy Italian Chicken Meatballs

Simple Baked Cheesy Italian Chicken Meatballs

Simple Baked Cheesy Italian Chicken MeatballsSimple Baked Cheesy Italian Chicken Meatballs

 

1 lb. ground spicy Italian chicken sausage (see note)

1 lb. ground chicken

2 slices soft whole grain bread

2 eggs

1/3 C. grated parmesan cheese

2 small shallots, grated

2 cloves garlic, grated

1-2 T. chopped pepperoncinis

1 jar (32 oz.) marinara sauce

1 C. shredded mozzarella cheese

1 C. shredded provolone

1/4 C. fresh oregano

 

Preheat the oven to 450° F. Grease a 9×13 inch baking dish with olive oil. Take the bread and run it under water until dampened but not soaked. Gently squeeze the excess water out of the bread and then crumble the dampened bread into pieces. In a bowl, combine the sausage, chicken, bread crumble, eggs, parmesan, shallots, garlic, pepperoncinis, and a pinch each of salt and pepper. Coat your hands with olive oil, then roll the meat into 2 T. size balls, and place them into the prepared baking dish. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside. Remove from the oven and pour the marinara over top the meatballs. Cover the pan with foil and bake for 15 minutes longer, or until the meatballs are cooked through. Remove the foil and add the cheeses and oregano. Bake until the cheese is melted and golden, about 10 minutes. Serve topped with fresh oregano and your favorite pasta! Ground Spicy Italian Chicken Sausage: I buy ground chicken sausage at Whole Foods. If you can’t find it, you can make your own by adding the following spice mix to 1 lb. ground chicken: 1 T. each of fennel seed, dried thyme, dried basil, dried oregano, salt, and pepper; 2 tsp. each of cayenne (or less, if you don’t want it too spicy), paprika, and garlic powder; and 1 tsp. each of smoked paprika and crushed red pepper flakes.

Million Dollar Baked Spaghetti

Million Dollar Baked Spaghetti

Million Dollar Baked SpaghettiMillion Dollar Baked Spaghetti

 

1 lb. dry spaghetti

6 T. salted butter, at room temperature

1 C. whole milk ricotta cheese

8 oz. cream cheese, at room temperature

1/2 C. grated parmesan cheese

1 lb. ground beef

1 lb. ground spicy Italian sausage

1 yellow onion, chopped

2 T. Italian seasoning

1 bell pepper, chopped

32 oz. marinara sauce, or canned crushed tomatoes

1/2 C. chopped sun-dried tomatoes

1 1/2 C. shredded mozzarella cheese

1 C. shredded provolone cheese

1/2 C. sliced pepperoni

fresh basil, for serving

 

Preheat the oven to 350° F. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package directions. Drain and toss the pasta with butter. Meanwhile, in a Dutch oven set over medium heat, add the sausage, beef, onion, bell peppers, and Italian seasoning. Brown all over, 10 minutes. Add the tomatoes and 1 C. of water. Season with salt, pepper, and chili flakes. Simmer 10 minutes, until just slightly thickened. Add the sun-dried tomatoes and basil. Remove from the heat. In a bowl, mix the cream cheese, ricotta cheese, and parmesan. Season with salt and pepper. In a large casserole dish, layer 1 C. of the meat sauce with the spaghetti, white sauce, and remaining meat sauce. Top with mozzarella, provolone cheese, and the pepperoni. Bake 30 minutes, until the cheese is melted. Let sit for 10 minutes. Top with fresh basil, and enjoy!

One Skillet Greek Meatballs and Lemon Rice

One Skillet Greek Meatballs and Lemon Rice

One Skillet Greek Meatballs and Lemon RiceOne Skillet Greek Meatballs and Lemon Rice

 

1 1/2 lb. ground beef or lamb (or a mix)

1 shallot, chopped

4 cloves garlic, chopped

1 egg

1/2 C. panko bread crumbs

1/2 C. fresh basil leaves

1/4 C. fresh chopped dill

1 tsp. smoked paprika

1 tsp. cumin

1/2 tsp. chipotle chili powder

salt and black pepper

4 T. salted butter

1/2 C. dry orzo

1 C. rice

1/3 C. lemon juice

sesame seeds, tzatziki, and tahini for serving

 

Add the meat, shallot, garlic, egg, panko, basil, dill, paprika, cumin, chipotle, salt, and pepper to a bowl. Mix until just combined. Roll the meat into T.-size balls (14-15 meatballs). Heat a large skillet or Dutch oven over medium-high heat. Add the meatballs and sear until crisp on all sides, 5-8 minutes. Add the butter, orzo, and rice. Cook until the rice is toasted. Add 3 C. of water and the lemon juice. Season with salt and pepper. Bring to a boil. Cover the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook for 15 minutes. Turn the heat off and allow to cook another 10-15 minutes or until the meatballs are cooked through. Serve the meatballs and rice topped with tahini, tzatziki, and fresh basil.

Hamburger Mushroom Bake

Hamburger Mushroom Bake

Hamburger Mushroom Bake

 

1 pound of lean ground beef

6 ounces of cream cheese

3 eggs

5 C. of sliced mushrooms

2 T. of butter

1 tsp. of dried parsley

Salt and pepper to taste

Grated cheese of your choice (optional)

 

Preheat your oven to 350°F (175°C) and grease casserole dish. In a large skillet, cook the lean ground beef over medium heat until it browns. Season with salt and pepper. Set aside. Using a food processor, blend the cream cheese and add the eggs one at a time until a smooth mixture forms. Pour this creamy mixture over the ground beef and stir well to combine. Transfer the ground beef and cream cheese mixture into casserole. In the same skillet, melt the butter over medium heat, and cook the sliced mushrooms until they soften and turn a golden brown color. (Optional: add some garlic to mushrooms in this step.) Sprinkle the mushrooms with salt, dried parsley, and black pepper. Place the sautéed mushrooms on top of the hamburger and cream cheese mixture in the casserole dish. If you prefer, you can also add grated cheese on top. Bake the casserole for approximately 20 to 25 minutes, or until it sets. Be careful not to overcook it.

Hamburger Casserole with Noodles

Hamburger Casserole with Noodles

Hamburger Casserole with Noodles

 

12 ounces dry elbow macaroni, medium shells pasta, or egg noodles

4 slices bacon, chopped

1 lb. ground beef

1 medium onion, diced

1 C. diced celery (about 3 stalks)

1 medium green bell pepper, seeded and diced

2 cloves garlic, minced or pressed

1 (15 ounce) can tomato sauce

1 (14.5 ounce) can petite-diced tomatoes, not drained

1 T. tomato paste

2 tsp. brown sugar

1 tsp. chili powder

¼ tsp. dried oregano

¼ tsp. ground cumin

Pinch cayenne

Kosher salt and ground black pepper, to taste

2 C. grated sharp cheddar cheese

 

Preheat oven to 350°F. Grease a 9 x 13-inch baking dish; set aside. Cook pasta in a large pot of salted boiling water for about 1 minute less than al dente, according to package instructions. Drain. While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 5-7 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate; reserve 1 T. of the drippings in the pan. Add the ground beef and cook for 3 minutes (the meat doesn’t need to be completely cooked through at this point). Add the onion, celery, bell pepper and garlic; cook until the vegetables are soft, about 5-7 more minutes. Stir in the tomato sauce, diced tomatoes, tomato paste, brown sugar, chili powder, oregano, cumin, cayenne, 1 tsp. of kosher salt, and ¼ tsp. pepper. Taste and adjust seasonings, if necessary. Add the cooked, drained noodles and the cooked bacon to the beef mixture; toss to combine. Transfer to the prepared baking dish; top with shredded cheese. Bake, uncovered, until the casserole is hot and bubbly, about 15-20 minutes. Garnish with fresh parsley or green onion.

One-Skillet Pasta

One-Skillet Pasta

One-Skillet Pasta

 

1-1/2 pounds ground turkey

1 medium onion, finely chopped

1 medium sweet red pepper, finely chopped

1 can (28 ounces) diced tomatoes, undrained

1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained

1 can (14-1/2 ounces) reduced-sodium beef broth

1 can (4 ounces) sliced mushrooms, drained

1 T. brown sugar

1 T. chili powder

8 ounces uncooked angel hair pasta

1 C. shredded cheddar cheese

 

In a large cast-iron or other heavy skillet, cook the turkey, onion and red pepper over medium heat, crumbling turkey, until meat is no longer pink; drain. Add the tomatoes, broth, mushrooms, brown sugar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Add pasta; return to a boil. Reduce heat; cover and simmer until pasta is tender, 30-35 minutes. Sprinkle with cheese. Cover and cook until cheese is melted, 2-3 minutes longer.

French Onion Meatballs

French Onion Meatballs

French Onion Meatballs

 

For the onions

 

2 T. olive oil

4 medium yellow onions, thinly sliced (about 6 C.)

3 cloves garlic, thinly sliced

2 bay leaves

1 1/2 tsp. kosher salt

1 tsp. fresh thyme leaves

1/2 tsp. freshly ground black pepper

1/3 C. dry white wine, such as sauvignon blanc

2 T. unsalted butter

 

For the meatballs

 

1 pound 90% lean ground beef

1 large egg, beaten

1/3 C. panko breadcrumbs

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 T. olive oil

 

For the sauce and serving

 

1 T. all-purpose flour

2 C. low-sodium chicken broth

1 tsp. Dijon mustard

1 tsp. Worcestershire sauce

6 ounces freshly grated Gruyere cheese (about 1 C.)

Toasted baguette slices, for serving

 

Cook the onions: In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, bay leaves, and salt and cook, stirring frequently, until the onions are deeply golden (but not quite caramelized) and reduced significantly in volume, about 45 minutes. You can add a splash or two of water to the pan if it starts to become dry (this tends to happen around the 30-minute mark).  Add the thyme and black pepper and cook until the herbs are fragrant, about 1 minute. Add the white wine and butter, scraping up the bottom of the pan to loosen any dark bits. Remove and discard the bay leaves and transfer the onions to a plate to let cool slightly. Rinse and wipe out the skillet and set aside.  Make the meatball mixture: In a large bowl, combine the ground beef, egg, panko, salt, and pepper. Once the onions are cool enough to handle, roughly chop half the onions and add them to the meatball mixture.  Use your clean hands to mix everything together until combined. Divide the mixture up into 16 roughly 1 1/2-inch balls. A foolproof way to do this is by forming the meat mixture into an even mound, dividing the mound into quarters, and dividing each quarter into quarters again.  Heat 2 T. of olive oil in the reserved skillet over medium-high heat. Add the meatballs, making sure to space them evenly, and cook until browned on all sides, 10 to 12 minutes.  Sprinkle flour over the meatballs and toss gently until the flour is cooked, about 1 minute. Add the chicken broth, remaining reserved onions, mustard, and Worcestershire. Stir well, and let simmer until the sauce has thickened and grown slightly darker in color, about 10 minutes. Preheat the broiler on low. Sprinkle the Gruyere over the meatballs and sauce and broil until the cheese is melted, about 2 minutes.  Serve with toasted baguette slices. Leftover meatballs and sauce will keep for up to 5 days in the fridge.

Egg Roll in a Bowl

Egg Roll in a Bowl

Egg Roll in a BowlEgg Roll in a Bowl

 

2 tsp. sesame oil

¼ C. thinly sliced white onion

2 garlic cloves, minced

½ tsp. grated fresh ginger

½ lb. 93% lean ground turkey

1 tsp. chili garlic sauce

1/2(14-oz.) bag classic coleslaw mix

1 T. rice vinegar

2 tsp. less-sodium soy sauce

¼ tsp. salt

1/4 tsp. of ground black pepper

1 green onion, sliced

 

In large skillet, heat oil over medium heat. Add white onion; cook 2 minutes, stirring occasionally. Add garlic and ginger; cook 1 minute, stirring occasionally. Add turkey and chili garlic sauce; cook 5 minutes or until turkey is browned, breaking up turkey with side of spoon. Add coleslaw mix, vinegar, soy sauce, salt and pepper; cook 5 minutes or until coleslaw is crisp-tender, stirring occasionally. Makes about 3-1/2 C.S erve turkey mixture sprinkled with green onion.

Gnocchi Chicken Skillet

Gnocchi Chicken Skillet

Gnocchi Chicken Skillet

 

1 package (16 ounces) potato gnocchi

1 pound ground chicken

1/2 C. chopped onion

2 T. olive oil

1 jar (26 ounces) spaghetti sauce

1/4 tsp. salt

1/4 to 1/2 tsp. dried oregano

Shredded Parmesan cheese, optional

 

Cook gnocchi according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, cook chicken and onion in oil over medium heat until chicken is no longer pink; drain if necessary. Stir in the spaghetti sauce, salt and oregano; cook until heated through, 5-10 minutes. Drain gnocchi; gently stir into skillet. If desired, sprinkle with Parmesan cheese.

One Pan Low Carb Cheesesteak

One Pan Low Carb Cheesesteak

One Pan Low Carb Cheesesteak

 

1 lb  Lean Ground Beef (96% lean)

1 Green pepper (sliced)

1 Yellow pepper (sliced)

1/4 Yellow onion (sliced)

1/2 cup Mushrooms

1 T. Steak seasoning

1 T.  Avocado Oil

1/2 cup Gruyere cheese

6 slices Provolone cheese

 

Heat cast iron skillet and add avocado oil to the pan. Sauté vegetables until they are cooked through (about 5-7 minutes), then remove and set aside. Add ground beef and steak seasoning, cook until done. Add vegetables back into the pan and gently stir to combine. Sprinkle cheeses onto the top and set under the broiler for 5-7 minutes or just until the cheeses start to brown. Serve as-is or over lettuce or low carb buns

One Pot Lemon Ricotta Ground Turkey Pasta with Broccoli

One Pot Lemon Ricotta Ground Turkey Pasta with Broccoli

One Pot Lemon Ricotta Ground Turkey Pasta with Broccoli

 

1 1/2 Tablespoon Olive Oil, divided

8 to 12 oz Broccoli Florets, cut into bite-size pieces

1 pound Ground Turkey

1 Tablespoon Lemon Pepper Seasoning

2 cloves Garlic, crushed or minced

1 Tablespoon Chopped Calabrian Peppers (optional)

8 oz Jumbo Pasta Shells

3 1/2 cups Chicken Broth

Juice of 1 Lemon

3 oz Parmigiano Reggiano or Parmesan, freshly grated

15 oz (1 3/4 cup) Low Fat Ricotta

1/4 cup Milk

Zest of 1 Lemon

Black Pepper and Red Pepper Flakes, to taste

 

Use a food processor to blend the ricotta, lemon zest, and milk together until smooth. Set aside. Heat one tablespoon of oil in a large pot over medium-high heat. Once hot, add the broccoli and cook 4-5 minutes, stirring occasionally, until the broccoli is vibrant green and slightly browning in spots. Transfer to a bowl and set aside. Add the remaining half tablespoon of oil to the pot, followed by the ground turkey. Brown one side for 3-4 minutes before breaking apart and fully cooking. To the fully cooked turkey, add the lemon pepper seasoning, garlic, and Calabrian chiles. Stir together and cook until the garlic is fragrant, about one minute. Add the pasta shells, chicken broth, and lemon juice. Cook, uncovered, for 16-20 minutes until the pasta is just shy of al dente and very little to no broth remains. If the broth cooks off too quickly, add another 1/2 cup as needed. Turn the heat to low and fold in the parmigiano reggiano, followed by the ricotta sauce and cooked broccoli. (You can add another ounce or two of cheese if your sauce isn’t as thick as you’d like.) Garnish with red pepper flakes, black pepper, additional grated parmesan, and lemon juice, if desired.

Caramelized Onion Chicken Meatballs

Caramelized Onion Chicken Meatballs

Caramelized Onion Chicken MeatballsCaramelized Onion Chicken Meatballs

 

For the caramelized onions

2 medium yellow onions diced

1 T. olive oil

salt and pepper

For the meatballs

1 lb. ground chicken

1/4 C. almond flour

1 tsp. garlic powder

1/2 tsp. onion powder

1/4 C. fresh minced parsley or 1 T. dried parsley flakes

1/2 tsp. seasoned salt

fresh cracked pepper

1/2 tsp. red pepper flakes optional for spice

1/2 of the caramelized onions

For the gravy

2 1/4 C. chicken stock

2 chicken bouillon cubes, reduced sodium

2 T. unsalted butter

1 1/2 T. corn starch

1 tsp. onion powder

1/4 tsp. dried thyme

1/2 tsp. dried sage

salt and pepper to taste

 

In a medium skillet, add in the chopped onions and olive oil. Cook on medium to medium-low until caramelized and brown, about 30-40 minutes. Stir occasionally and season with salt and pepper. Set aside to cool slightly. In a large bowl, combine all of the meatball ingredients (half of your caramelized onions, the other half will go in the gravy). Stir gently until well combined. Form into equal sized meatballs using a scoop if you have one, and place onto a plate or sheet pan. You should get about 20-25 meatballs. Preheat a large skillet on med-high heat. Drizzle with a little olive oil. Place meatballs into skillet and cook on medium until browned on one side, about 3-4 minutes. Turn meatballs over to cook on the other side, and cover. Cook for another 5 minutes. Monitor burner heat, if it seems too hot, turn it down. Stir occasionally to ensure meatballs are cooked on all sides. Turn burner off, and remove meatballs onto a plate, leaving the cooking juices and bits in the pan to use for the gravy. In a microwavable safe dish, combine 2 C. chicken stock and bouillon cubes. Microwave in 1 minute increments, stirring in between, until the cubes dissolve. Use a fork to break them up in between microwave sessions. May take 2-4 minutes. In a small bowl, dissolve the corn starch in the remaining 1/4 C. chicken stock, set aside. In the same skillet used for the meatballs, return to burner on medium-high. Add in butter and chicken stock bouillon mixture. Whisk until butter is melted. Bring to a boil and whisk in the cornstarch slurry mixture. Make sure it comes to a boil, it will begin to thicken immediately, reduce heat to low. Whisk in onion powder, thyme, sage, and salt and pepper. Taste and adjust for seasoning. Stir in remaining caramelized onions. If gravy becomes too thick, add more stock. It will continue to thicken as it sits. Add meatballs back into the gravy pan. Once meatballs are re-heated through, they are ready to serve. Serve over mashed cauliflower or potatoes.

Venison Hamburger Sliders

Venison Hamburger Sliders

Venison Hamburger Sliders

 

Venison – 1lb

2 tsp. balsamic vinegar

1/2 tsp. Worcestershire sauce

1 tsp. garlic powder

½ tsp. onion powder

1/2 tsp. salt

1/2 tsp. pepper

2 T. grated, frozen butter

1 tsp. avocado or high heat tolerant oil

1 cup grated pepper jack (or colby jack) cheese

 

1/2 cup mayo

3 T. ketchup

1 tsp. Dijon mustard

1 T. white vinegar

2–3 tsp. minced dill pickles

1 tsp. brown sugar

1 T. minced shallot or white onion

½ tsp. paprika

½ tsp. cayenne Pepper

Salt and pepper to taste, if desired or needed

 

Lettuce

Tomato

Dill pickles (optional)

Any other burger toppings

Hawiian sweet rolls or slider buns

 

Place venison into a large bowl. Add balsamic, garlic powder,onion powder,  salt and pepper then mix together loosely with hands. Once thoroughly mixed, grate frozen butter into the bowl and briefly fold into the meat.  Divide mixture into 6-8 portions depending on the size of patty you want. Roll the portions into meatballs, cover with plastic, and place in the fridge until ready to cook OR cook immediately.  Mix together all of the burger sauce ingredients in a medium bowl and set aside.  When you’re ready to cook the burgers, preheat a cast iron skillet to medium heat. Add a bit of the high heat tolerant oil.  When the skillet and oil are hot, take a few of the burger patties and flatten them in your palm to form a patty. Take your thumb and make a small dent in the tops of the patties to catch the juices.  Cook the burgers, dent side up first, for about 5 minutes per side. I like to just flip the burgers once so they have a nice crust. Add your cheese when you flip your burger over. I use an internal read thermometer and pull my burgers at 140-145F (medium) but you can pull them at 150F-160F if you like yours more well done.  Let your burgers rest for 5-10 minutes (SERIOUSLY) before assembling and eating.  Assemble the burgers with lettuce, tomato and burger sauce immediately. Enjoy!

Native American Fry Bread

Native American Fry Bread

Native American Fry Bread

 

1 cup flour, unbleached

1/4 tsp. salt

1 tsp. powdered milk

1 tsp. baking powder

1/2 cup water

Vegetable oil for frying

Extra flour to flour your hands

 

1 pound lean meat, ground (beef, lamb, venison or pork)

1 cup onion, diced

1 head iceberg lettuce, shredded

3 tomatoes, diced

2 cups sharp Cheddar cheese, shredded

1 (3-ounce) can green chiles, diced and drained

Sour cream (optional)

 

Sift together the flour, salt, powdered milk, and baking powder into a large bowl.  Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump. Flour your hands well.  Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball.  You want to mix this well, but you do NOT want to knead it.  Kneading it will make for a heavy Fry Bread when cooked.  The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.  Cut the dough into four (4) pieces.  Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. Do not worry about it being round.  As Grandma Felipa would say “it doesn’t roll into your mouth. In a deep heavy pot, heat the vegetable oil to about 350 degrees F.  You can check if you oil is hot enough by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles.  Your oil should be about 1-inch deep in a large cast-iron skillet or other large heavy pot. Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take approximately 3 to 4 minutes to cook. Place the cooked Fry Bread on a paper towel to absorb excess oil. Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

 

Different ways to eat and serve Indian Fry Bread:

 

Eat them as they come out of the fryer

Mix softened butter and honey together and spread it on top

Sprinkle with a cinnamon sugar mixture

Use as a shell for Tacos

Salisbury Meatball Orzo Skillet

Salisbury Meatball Orzo Skillet

Salisbury Meatball Orzo SkilletSalisbury Meatball Orzo Skillet

 

454 g (1 lb.) lean ground beef

4 yellow onions divided

½ C. panko breadcrumbs

1 tsp. salt

1 large egg

Fresh ground pepper

2 T. olive oil

2 cloves garlic minced

227 g (8 oz.) cremini mushrooms sliced

2 T. unsalted butter

2 T. all-purpose flour

1½ C. beef stock

1 T. whole-grain mustard heaping

1 T. Worcestershire sauce

4-5 sprigs thyme

250 g (9 oz.) uncooked orzo

¼ C. flat-leaf parsley finely chopped

 

Place the ground beef in a large bowl. Using a cheese grater, grate one of the onions and add it to the beef. Add the breadcrumbs, salt, eggs, and fresh ground pepper. Mix all the ingredients together to form a cohesive mixture. Using a T. measure as a guide, from the meat mixture into meatballs. Transfer the meatballs to the fridge and chill for 20-30 minutes. While the meatballs are chilling, slice the remaining onions into half-moons and set them aside. Heat the oil in a large cast iron skillet over medium heat until shimmering. Place the meatballs in the skillet and brown them on all sides. ** Transfer them to a plate and set them aside. Reduce the heat slightly and add the onions and a pinch of salt. Sauté until the onions are golden, about 5-7 minutes. Stir in the garlic and sauté for a minute more. Transfer the onions to a bowl and set them aside. Add the mushrooms to the skillet and another sprinkle of salt. Sauté until the mushrooms are soften and well browned. Transfer them to the bowl with the onions and set aside. Melt the butter in the skillet and whisk in the flour to form a roux. Gradually whisk in the beef stock to form a loose sauce. Add the mustard and Worcestershire sauce. Bring the sauce up to a gentle simmer. Return the mushrooms, onions, and meatballs to the skillet. Add the thyme and cover and let simmer for 15 minutes, turning the meatballs once halfway through. While the meatballs are simmering, cook the orzo according to the package’s directions. Drain the pasta and add it and the parsley to skillet. Stir to combine. Divide the pasta across four bowls and serve immediately.

Pâté Châud, or Bánh Paté Sô

Pâté Châud, or Bánh Paté Sô

Pâté Châud, or Bánh Paté SôPâté Châud, or Bánh Paté Sô

 

1/3 lb. ground pork

1/4 C. minced onion or shallot

2 cloves garlic, minced

1/2 tsp. garlic powder

1/2 T. ground white pepper

1 tsp. fish sauce

1 tsp. sugar

2 puff pastry sheets, such as Pepperidge farm

1 egg, whisked

 

Heat your oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the pork, onion, minced garlic, garlic powder, pepper, and fish sauce in a medium bowl with your hands. Form the mixture into 9 1 1/2 inch balls. Thaw the puff pastry according to the package directions, making sure to keep them cold. Cut one sheet into 9 equally sized squares. Place a pork ball in the center of each square. Cut the second sheet into 9 equally sized squares and roll them out with a rolling pin to be slightly larger. Brush the edges of the first squares (the ones with the meatballs on top) with the egg wash and place the second set of squares over each meatball and match up the edges of the pastry. Be sure to keep the bottom layer flat and round the top layer over the meatball. Crimp the edges with a fork. Brush the tops with the rest of the egg wash. Bake the pastries for 20 to 25 minutes, until golden, the pastry is fully puffed, and the pork is 160 degrees F on an instant read thermometer. Serve while still warm

Coconut-Ginger Turkey Meatballs

Coconut-Ginger Turkey Meatballs

Coconut-Ginger Turkey MeatballsCoconut-Ginger Turkey Meatballs

 

1/4 C. plus 2 tsp. sesame oil

4 garlic cloves, chopped

4 scallions, minced

1 T. grated fresh ginger

1/2 tsp. red pepper flakes, or more if desired

1 T. fish sauce

1 tsp. cornstarch

1 C. plus 2 T. coconut milk

2 lb. ground turkey

1/4 C. coconut oil for frying

1/2 C. chicken stock

1/8 tsp. salt

1 tsp. grated lime zest

2 to 3 drops Maggi seasoning (optional)

chopped cilantro or scallions for garnish (optional)

 

Heat a large skillet or wok with 1 tsp. of the sesame oil over medium heat. Add the garlic and fry until golden brown, about a minute. Pour the garlic into a large bowl.

Add the scallions, ginger, pepper flakes, fish sauce, cornstarch, 1 tsp. of the sesame oil, and 2 T. of the coconut milk to the bowl with the garlic, and whisk well with a fork. Add the ground turkey and mix will with your hands. Form the mixture into 1 inch meatballs. I used a tsp. sized cookie scoop to portion the mixture. Place the meatballs onto a parchment lined baking sheet and chill, covered, for at least an hour, or overnight, in the refrigerator. Using the same skillet or wok in which you cooked the garlic, heat the remaining sesame oil and coconut oil over medium heat. Add the meatballs in batches. Brown on one side for 3 minutes, flip them over, and brown another 3 to 4 minutes. Repeat until all of the meatballs are browned. Pour off the oil, and deglaze the pan with some of the chicken stock, and then add the mixture to a four quart sauce pan or high sided skillet. Add the rest of the stock, salt, lime zest, and the rest of the coconut milk. Bring the mixture to a boil, and then reduce the heat to medium low and then add the meatballs. Simmer until the sauce is reduced by two-thirds, about 10 minutes. Season with a few drops of Maggi Seasoning and garnish with cilantro or scallions.

Vietnamese Pork Skewers

Vietnamese Pork Skewers

Vietnamese Pork SkewersVietnamese Pork Skewers

 

2 lb. pork shoulder, or ground pork

4 cloves garlic, peeled

2 T. fish sauce

2 T. brown sugar

1 tsp. black pepper

2 tsp. baking powder

3–4 ice cubes

¼ C. honey

8 large flour tortillas

Nuac Cham Dipping Sauce

2 T. sugar

3 T. warm water

3 T. fish sauce

3 T. lime juice

1 clove garlic, minced

1 small red chili, thinly sliced

Directions

Skewers

 

Cut the pork shoulder (if using) into 2 inch chunks, you want it to be approximately 20-30% fat, then pop in the freezer 30 minutes so they’re very cold, but not rock-hard

Then add pork chunks (or ground pork) to a food processor with the garlic, fish sauce, sugar, black pepper, baking powder and ice cubes –process until it turns into a smooth, sticky paste, scrape the sides down as needed.

 

Stack the tortillas,and cut them into about a 6 inch square.

 

Wet your hands lightly,and put approximately 1/8thof the mixture on a tortilla, and press it out evenly to the edges. Tope with another tortilla and repeat until all done, ending with pork on the top tortilla

 

Cut the stack into 4 equal rectangles, then turn. them on their side, and push together

You now want to push 4 long skewers through the stacks paced out evenly then cut through the stacks to make4 long individual pork skewers*

 

Heat grill to medium, place a cooking rack on your grill, lightly coat with cooking spray and put on the skewers.

You’re looking for beautiful, nicely charred color so turn often – this will probably take 10-12 minutes.

 

Warm the honey, and baste skewers during the last 3-ish minutes of cooking

 

Remove from grill, and serve with the sauce. *Or just say fxxk it and form into sausages, patties or meatballs then cook as is and serve with the sauce – cuz they’ll still be amazing.

Nuoc Cham Dipping Sauce: Stir the sugar into the warm water until dissolved. Then add the fish sauce, lime juice, garlic and chili – mix well.

Cheesy Pork, Pepper, and Onion Breakfast Biscuits (Meal Prep)

Cheesy Pork, Pepper, and Onion Breakfast Biscuits (Meal Prep)

Cheesy Pork, Pepper, and Onion Breakfast Biscuits (Meal Prep)Cheesy Pork, Pepper, and Onion Breakfast Biscuits (Meal Prep)

 

1 T. olive oil

1 large yellow onion, small-diced (about IV2 C.)

1 red bell pepper, cored, seeded, and small-diced (about 1 C.)

1 lb. 90% lean ground pork

2 tsp. kosher salt

1 tsp. ground black pepper

1 tsp. ground sage

6 large eggs

8 oz. Cheddar, shredded (IV2 C.)

I 1/2 C. blanched almond flour

1/3 C. coconut flour

2 tsp. baking powder

 

Preheat the oven to 400°F. Line a large sheet pan with parchment paper and set aside. In a large skillet, heat the oil over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Push the onion and pepper to the sides of the skillet to create a hole in the center. Add the ground pork in the center and cook, breaking up any large chunks with a wooden spoon, until the pork is browned and the onion is translucent, about 8 minutes. Remove from the heat, season with the salt, black pepper, and sage and mix well. Carefully pour off any excess oil and set the mixture aside to cool in the pan for 10 minutes. In a large bowl, whisk the eggs until no streaks remain. Add the pork mixture and 1 C. of the Cheddar and mix well. Add the almond flour, coconut flour, and baking powder and mix until just combined. Do not overmix. Using a lightly oiled large cookie scoop, a spoon, or your clean hands, scoop about 12 balls of dough onto the sheet pan, spacing them 1 to 2 inches apart. Press down gently on the top of each ball to form a biscuit. Evenly sprinkle the top of the biscuits with the remaining 1/2 C. Cheddar. Bake for 13 to 15 minutes, until the cheese is melted and the biscuits are baked through and lightly browned all over.

Turkey Taco Skillet

Turkey Taco Skillet

Turkey Taco SkilletTurkey Taco Skillet

 

2 T. olive oil

1 lb. ground turkey

½ yellow onion, chopped

1 red bell pepper, chopped

1 jalapeno, seeded and chopped

1 C. chopped mushrooms

1 can black beans, rinsed and drained

1 can corn, rinsed and drained

1 can diced tomatoes

2 tsp. salt + more to taste

½ tsp. pepper

2 tsp. garlic powder

2 tsp. chili powder

2 T. cumin

½ T. oregano

1½ C. shredded Mexican blend cheese for topping

Optional extra toppings: avocado, cilantro, salsa, sour cream, extra cheese, crushed tortilla chips

 

Heat olive oil in a large skillet and brown turkey, breaking into pieces with a spatula as it cooks. Add the onion, bell pepper, jalapeno, and mushrooms and cook for a few minutes until tender. Add the black beans, corn, and diced tomatoes and stir to combine. Add the salt, pepper, garlic powder, chili powder, cumin, and oregano. Stir to combine. Once the mixture begins to bubble, top with the shredded cheese. Let it sit for a few minutes to allow the cheese to melt or transfer to a warm oven for it to melt. Top with your favorite toppings and enjoy!

Ground Beef Enchilada Skillet

Ground Beef Enchilada Skillet

Ground Beef Enchilada Skillet

 

1 Tablespoon Olive Oil

2 medium Zucchini, diced

2 ears Fresh Corn, cut off the cob (use frozen if out of season)

2 Poblano Peppers, diced

Pinch of Salt and Pepper

1 pound Ground Beef

1 cup Enchilada Sauce

4 Corn Tortillas, cut into small pieces

2 oz Shredded Pepper Jack, Colby Jack, or Monterey Jack Cheese

 

Heat the oil in a large skillet over medium-high heat. Carefully add the zucchini, corn, and peppers. Stir everything together and season with salt and pepper. Let the veggies hang out for 2-3 minutes to pick up color before pushing to one side of the pan. Add the ground beef to the other side and brown one side before breaking apart and mixing together with the veggies. Continue cooking until no pink remains in the beef. (If the pan is going to be crowded, you can cook the beef first and remove from the pan to cook the veggies for a full 5-6 minutes on their own.) Turn off the heat and add the enchilada sauce, stirring everything together. Add the chopped corn tortillas, give everything one final stir, and top with shredded cheese. Cover the skillet to melt or pop under the broiler for a few minutes. Garnish with diced avocado, cilantro, lime wedges, and cotija cheese.

Beef and Bean Sheet Pan Quesadilla

Beef and Bean Sheet Pan Quesadilla

Beef and Bean Sheet Pan QuesadillaBeef and Bean Sheet Pan Quesadilla

 

13 (8 to 10-inch) flour tortillas

1 lb. ground beef

1 (16 oz.) can refried beans

1 (1 oz.) package taco seasoning

3 C. shredded Mexican style cheese

Softened butter, for greasing the pans

For Serving:

guacamole

sour cream

pico de gallo

cilantro

 

Preheat oven to 425°F. Coat the inside of a 18×12 rimmed sheet pan with butter, making sure to cover completely. Lay 10 tortillas on the sheet pan, starting with the corners and overlapping a bit to cover the entire pan, leaving about two inches hanging over the edge of the pan. Brown ground beef and then stir in the taco seasoning and refried beans. Stir to combine well. Spread ground beef mixture over tortillas in the sheet pan. Sprinkle evenly with the shredded cheese. Lay three tortillas down the middle of the pan. Fold edges of the tortilla left hanging over the pan to cover completely. Use a toothpick to hold the edges in place, if needed. Butter the bottom side of a second rimmed sheet pan. Remove the toothpicks and place on top of the tortillas, buttered side down, pressing it down just a bit. Bake for 30 minutes. Remove top sheet pan and let bake for another 5 minutes or until golden brown all over the top. To serve, cut into squares and serve with your favorite quesadilla toppings.

Sheet Pan Southern Meatloaf

Sheet Pan Southern Meatloaf

Sheet Pan Southern Meatloaf

 

2 lb. Lean Ground Beef (96% lean)

2 tsps. Dried oregano

2 tsp. Salt

1/2 tsp Ground pepper

2 Eggs (beaten)

1/4 cup Milk

1/2 cup Italian style breadcrumbs

3 cloves Garlic (pressed)

1/4 cup Fresh parsley (chopped)

1 Onion (grated)

1 1/2 cups Ketchup

2 T. Worcestershire sauce

 

Preheat the oven to 375°F. Combine the ketchup and Worcestershire sauce and mix to combine. Set aside. Mix together the eggs, milk, breadcrumbs, garlic, parsley, and onion. Set aside. In a large bowl, add ground beef, oregano, salt and pepper. Then add the bread crumb mixture and use your hands to mix until just combined. Spread the mixture on a sheet pan (mine is 10”x15” x.75”) to the edges and make sure that it is even throughout. Then spread the ketchup mixture over the top. Bake for 20 minutes, then turn to broil and cook for an additional 3-5 minutes to thicken and caramelize the topping. Meatloaf should have an internal temperature of 160°F when done. Let cool 5 minutes, then sprinkle with parsley and serve warm. Enjoy!

Hamburger Macaroni Skillet

Hamburger Macaroni Skillet

Hamburger Macaroni Skillet

 

1 pound ground beef

2 cans (14-1/2 ounces each) stewed tomatoes

1/4 C. dried minced onion

1 tsp. salt

1 tsp. chili powder

1/4 to 1/2 tsp. pepper

1/4 tsp. sugar

1 C. uncooked elbow macaroni

 

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, seasonings and sugar; bring to a boil. Reduce heat and simmer for 5 minutes. Stir in macaroni; cover and simmer for 15 minutes. Uncover; simmer until macaroni is tender and sauce is thickened.

Chicken Lettuce Wraps

Chicken Lettuce Wraps

Chicken Lettuce Wraps

 

2 lbs. ground chicken, browned

4 cloves garlic, minced

1/2 cup minced sweet yellow onion

4 T., gluten-free soy sauce or Bragg’s liquid aminos

1 T., natural crunchy peanut butter

1 tsp. rice wine vinegar

1 tsp. sesame oil

1/4 tsp. kosher salt

1/4 tsp. red pepper flakes

1/4 tsp. black pepper

8-oz. can sliced water chestnuts, drained, rinsed, chopped

3 green onions, sliced

12 good-sized pieces of iceberg lettuce, rinsed and patted dry

 

In the crock, combine the ground chicken, garlic, yellow onion, soy sauce or liquid aminos, peanut butter, vinegar, sesame oil, salt, red pepper flakes, and black pepper. Cover and cook on low for 2-3 hours. Add in water chestnuts and green onions.  Cover and cook 15 more minutes. Serve with a heaping spoonful in each piece of iceberg lettuce.

Easy Air Fryer Cheeseburger Egg rolls

Easy Air Fryer Cheeseburger Egg rolls

Easy Air Fryer Cheeseburger Egg rolls

 

1 T. olive oil to cook the ground beef

1 pound ground beef

¼ cup yellow onion diced

⅓ tsp. salt

⅓ tsp. ground black pepper

⅓ tsp. garlic powder

1 tsp. Worcestershire sauce

½ cup ketchup

½ cup pickles diced

½ cup cooked bacon crumbles

4 slices American cheese

12 egg roll wraps

½ cup water cold

½ tsp. olive oil for brushing egg rolls

 

1 cup mayonnaise

½ cup ketchup

1 tsp. Worcestershire sauce

½ tsp. smoked paprika

⅓ tsp. ground black pepper

½ tsp. garlic powder

 

Make the dipping sauce: To a small bowl, mix together the mayo, ketchup, Worcestershire sauce, smoked paprika, black pepper and garlic power. Cover and chill in the refrigerator while you make the cheeseburger egg rolls. Make the egg roll filling: To a medium skillet, add the olive oil, ground beef, and onions. Cook over medium heat breaking up the ground beef into crumbles until the ground beef is no longer pink and the onions are soft – about 10 minutes. Add in the salt, pepper, garlic powder, Worcestershire sauce, ketchup, pickles, bacon crumbles, and cheese, then stir until well blended and the cheese has melted. Let simmer for about 3 minutes, stirring occasionally, until the filling has thickened. Remove from heat. Preheat air fryer to 380 degrees Fahrenheit and set the timer for 10 minutes. Lay an egg roll wrapper out flat and rub some water on the outer edges. Add 2 T. of the beef mixture to the middle of the wrapper. Roll the egg wrapper up folding the bottom corner over the beef, then fold the outer left and right edges in, and then roll up the egg roll. Brush the outside of the egg rolls with olive oil. Add the egg rolls to the air fryer in a single layer and air fry for 8 to 10 minutes, until brown and crispy. Flip the egg rolls halfway through. Remove the egg rolls from the air fryer, let cool, then enjoy with some dipping sauce.

Meal Prep Ginger Ground Beef Bowls

Meal Prep Ginger Ground Beef Bowls

Meal Prep Ginger Ground Beef Bowls

 

1/2 cup coconut aminos

1 T. toasted sesame oil

1 tsp. onion powder

1 tsp. crushed red pepper flakes

1 tsp. fish sauce

 

2 pounds ground beef

1 tsp. salt

3 cloves garlic, minced

2 T. fresh ginger, minced (about a 1.5 inch long root)

1 red bell pepper, finely diced

2 medium carrots, finely diced

4–5 cups frozen riced cauliflower

garnish with green onions & sesame seeds

 

Make the sauce: In a bowl or jar with a lid, combine coconut aminos, sesame oil, onion powder, red pepper flakes and fish sauce. Shake or stir until combined, then set aside. Cook the stir fry: Place a large deep non-stick skillet or Dutch oven over medium heat. When hot, add ground beef and salt. Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 6 minutes or until cooked through, stirring occasionally. Reduce heat to medium-low and make a small well in the center of the pan. Add garlic and ginger, then sauté until fragrant, about 30 seconds. Finally, add the red bell pepper, carrots, and sauce to the pan. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened. Meal prep it: Add 1 cup frozen cauliflower rice to each meal prep container. Portion the ginger ground beef evenly between 4 meal prep containers. Garnish with green onions and sesame seeds if you wish. Store in an airtight container for up to four days in the refrigerator, or up to 3 months in the freezer.

Stuffed Pepper Soup

Stuffed Pepper Soup

Stuffed Pepper Soup

 

Olive oil or butter, for sautéing

1 pound ground beef

1 yellow onion, diced

2 bell peppers (any color), seeded and chopped

2 garlic cloves, minced

1 (14.5-ounce) diced tomatoes (undrained)

1 (15-ounce) can tomato sauce

2 cups beef or chicken broth

1 tsp. salt

1/2 tsp. black pepper

1 tsp. Italian seasoning

1/2 tsp. paprika

1/2 cup white or brown rice, uncooked

Optional toppings: shredded cheese, chopped fresh parsley, sour cream

 

Heat olive oil or butter in a large pot or Dutch oven over medium heat. Cook the ground beef, breaking it into crumbles, until browned. Drain excess fat and set aside. In the same pot, add a bit more oil or butter if needed. Cook the onion and bell peppers until softened, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute. Return the beef to the pot. Add the diced tomatoes, tomato sauce, broth, salt, pepper, Italian seasoning, and paprika. Stir to combine. Bring the mixture to a boil, then reduce heat to low and cover the pot. Let the soup simmer for about 25-30 minutes. While the soup simmers, prepare the rice according to the instructions on the package. Once the soup is finished, stir the cooked rice into the soup. Ladle the soup into bowls and top it with shredded cheese, parsley, and sour cream, if desired.

One Pan Egg and Turkey Skillet

One Pan Egg and Turkey Skillet

One Pan Egg and Turkey Skillet

 

1 pound ground turkey

1 cup salsa

6 eggs

salt and pepper to taste

 

Spray skillet with non stick spray and add in ground turkey. Cook over medium heat until turkey is browned. Drain any grease. Add in salsa and mix well. Cook turkey and salsa for 2-3 minutes. Crack in eggs and cover skillet for 7 to 9 minutes or until eggs are cooked to your liking.

Finnish Meatballs

Finnish Meatballs

Finnish Meatballs

 

3/4 cup milk

3 slices white bread, crusts removed

6 ounces mild and buttery Gouda-style cheese

1 1/2 cups loosely packed fresh parsley, finely minced

3/4 cup finely minced onion

2 large eggs

2 tsp. salt

1/2 tsp. ground white pepper

1/4 tsp. ground black pepper

1 T. ground allspice

1 pound lean ground beef

1 pound ground pork

1/2 cup flour

3/4 cup chicken or beef broth

1/4 cup vegetable oil, or as needed

1/2 cup heavy cream

 

In a bowl, warm milk in a microwave until just steaming. Remove from heat and press bread into the milk; set aside. Grate cheese on large holes of a box grater and place in a large bowl. Add parsley, onion, eggs, salt, both peppers and allspice. Stir well to combine. Add ground beef, ground pork and milk-soaked bread (discard the milk). Knead by hand until well-blended. Spread flour on a plate. Roll meat mixture into 1 1/2-inch balls, and roll in flour to coat. Place a Dutch oven over very low heat, and add broth. Heat oil in a skillet over medium-high heat until shimmering. Working in batches, add enough meatballs to loosely fill pan. Sear for about 1 minute, then shake the pan to turn meatballs. Continue until well-browned on all sides, adding more oil to the pan as needed. Transfer meatballs to Dutch oven and allow them to gently simmer for 20 to 30 minutes, stirring carefully from time to time. Add cream and turn the heat off. Mix gently.

Chuckwagon Turkey and Bean Skillet

Chuckwagon Turkey and Bean Skillet

Chuckwagon Turkey and Bean Skillet

 

2 cups dry multigrain elbow macaroni, uncooked

1 pound lean ground turkey

1 can (15 oz each) Manwich® Original Sloppy Joe Sauce

1 can (15 oz each) Van Camp’s® Pork and Beans

1-1/2 cups Birds Eye® Sweet Kernel Corn

1 can (4 oz each) diced green chilies, undrained

1 cup shredded reduced fat Colby Jack cheese

 

Cook macaroni according to package directions, omitting salt. Meanwhile, cook turkey in 12-inch skillet over medium-high heat until crumbled and no longer pink, stirring occasionally; drain. Stir in all remaining ingredients, except macaroni and cheese. Cook 5 to 8 minutes or until hot and bubbly, stirring occasionally. When macaroni is cooked, stir into turkey mixture. Top with cheese; cover and let stand 3 minutes or until cheese is melted.  Tips: Canned whole kernel corn (one 11-ounce or 15.25-ounce can, drained) may be used in place of frozen corn. Use no salt added corn to keep nutrition similar.

Sloppy Joe Macaroni Skillet

Sloppy Joe Macaroni Skillet

Sloppy Joe Macaroni Skillet

 

1 pound ground round beef (85% lean)

1 can (15 oz each) Manwich® Original Sloppy Joe Sauce

1-1/4 cups water

1-1/2 cups dry elbow macaroni, uncooked

3/4 cup shredded Colby & Monterey Jack cheese

 

Cook beef in 12-inch skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add Sloppy Joe sauce, water and macaroni to skillet; stir to combine. Bring to a boil. Cover and reduce heat to medium. Cook 15 minutes or until macaroni is tender, stirring occasionally. Top with cheese; cover and let stand 3 minutes or until cheese melts.

Sloppy Joe Meatloaf

Sloppy Joe Meatloaf

Sloppy Joe Meatloaf

2lbs ground beef

1 1⁄4 cups breadcrumbs

2 eggs (beaten)

1 can Manwich sloppy joe mix

1 large yellow onion (minced)

 

in a large bowl combine all ingredients-do not over work the mixture as you will have a tough meatloaf. Shape into a loaf and put in a deep baking dish. Put in a preheated 350 degree oven on middle rack for 60-90 minutes.  The center of the meat should reach 160 degrees on a meat thermometer.

Sloppy Joe Goulash

Sloppy Joe Goulash

 

1 pound ground beef

15.5 ounces Manwich Sloppy Joe Sauce

15 ounces water

1 cup dry elbow macaroni

 

In a large skillet, brown ground beef, breaking into small pieces. Drain excess grease, if needed. To the ground beef, add Manwich Sloppy Joe Sauce, water (fill empty Manwich can with water to measure) and uncooked elbow macaroni.