Perfect Grilled Chicken

Ingredients:
2 cups olive oil6 tablespoons honey3 heaping tablespoons Dijon mustard1 tablespoon salt2 teaspoons ground thyme2 teaspoons ground oreganoJuice of 12 lemons24 boneless, skinless chicken breasts
Directions:

Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.

Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.

Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.

Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need.

Source: http://www.foodnetwork.com/recipes/ree-drummond/perfect-grilled-chicken-2755379

Great for:

Chicken Quesadillas

Chicken Apricot Panini

Cobb Salad

Grilled Chicken and Pasta

Chicken Taco Meat

• Ingredients:
  2 tablespoons olive oil6 large boneless, skinless chicken breasts, cut into bite-sized pieces 3 cloves garlic, minced 1 large onion, chopped 2 tablespoons chili powder 2 teaspoons paprika 1 tablespoon cuminSaltOne 14-ounce can tomato sauce 
  Directions:
  In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.
  Let cool, divide among 4 freezer bags and freeze.
  Source: http://www.foodnetwork.com/recipes/ree-drummond/chicken-taco-meat-2755376
  Perfect for:
  Chicken Taco Meat Pizza
  Chicken Taco Meat Tacos
  
  

All Purpose Meatballs

Ingredients:

• 5 pounds ground beef1 1/2 cups plain breadcrumbs 1/2 cup milk 1/4 cup heavy cream1/4 cup chopped fresh flat-leaf parsley2 tablespoons grainy mustard 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes 4 large eggs 2 tablespoons olive oil 
  
  To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
  To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
  Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.
  
  
  Source: http://www.foodnetwork.com/recipes/ree-drummond/all-purpose-meatballs-2755372
  
  Perfect for:
  Swedish Meatballs
  BBQ Meatballs
  Sweet and Sour Meatballs

Slow Cooker Mexican Chorizo Egg Casserole

INGREDIENTS

• 16-ounce chorizo sausage
• 2 cups frozen hash browns, I used shredded
• 1 cup corn
• 1 cup black beans
• 12 large eggs
• 1 cup milk
• 1 package McCormick Good Morning Mexican Egg Casserole Slow Cooker Breakfast Seasoning Mix
• 1½ cups shredded cheddar cheese, divided
• Optional toppings, sliced avocado, sliced tomatoes, cilantro, salsa, sour cream

INSTRUCTIONS

1. In a medium-sized skillet over medium-high heat, add the chorizo sausage and cook until no longer pink in the center.
2. Spray a 4-quart slow cooker with cooking spray and add chorizo, hash browns, corn and black beans and mix.
3. In a medium-sized bowl add the whisk the eggs, milk and breakfast seasoning packet. Add in 1 cup of the cheese. Pour on top of hashbrowns in the slow cooker. Top with ½ cheese.
4. Cook 2½ hours on high or 4 to 4½ hours on low or until eggs are set. Top with additional toppings and enjoy!

Source: https://therecipecritic.com/2017/12/slow-cooker-mexican-chorizo-egg-casserole/

Christmas Crack Crust Almond Butter Pie

• 2/3 cup organic virgin coconut oil, melted, such as Spectrum
• 1/3 cup granulated sugar
• 2 sleeves saltines (about 80 crackers), coarsely crushed
• 3 ounces bittersweet chocolate, finely chopped
• 1/4 cup caramel sauce
• 1 cup heavy cream 
• 1 cup creamy almond butter, at room temperature, such as MaraNatha
• One 8-ounce package cream cheese, at room temperature
• 1 1/4 cups confectioners' sugar
• Sliced skin-on almonds, for decorating

Directions

Watch how to make this recipe.

Special equipment: a 9-inch deep-dish pie dish

Preheat the oven to 350 degrees F. Mix together the oil, granulated sugar, crushed saltines and 1/2 cup water in a large bowl. Press into the bottom and all the way up the sides of a 9-inch deep-dish pie dish. Chill for 15 minutes. Bake the crust until golden, about 25 minutes. Let cool completely.

Meanwhile, microwave the chocolate in a medium microwave-safe bowl in 30-second intervals, stirring after each, until melted and smooth, about 2 minutes. Set aside 2 tablespoons in a small bowl. 

Drizzle the crust with the caramel sauce, then the remaining melted chocolate. Refrigerate while you make the filling. 

Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Beat the almond butter and cream cheese in a second medium bowl with an electric mixer on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and beat until smooth. Fold in the whipped cream until just combined. 

Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Drizzle the reserved chocolate in a lacy pattern around the edge of the pie and decorate with the sliced almonds. Chill until set, 6 hours and up to overnight. 

Source: Food Network

Vietnamese Restaurant-Style Grilled Lemongrass Pork (Thit Heo Nuong Xa)

You can use this marinade with small pieces of pork and thread them on skewers and dip them in some nuoc cham dipping sauce. If there’s no lemongrass, use about 1/2 teaspoon Chinese five-spice powder instead. Slicing the pork at the end is a traditional Vietnamese approach to eating meat as the pieces are easier to pick up with chopsticks. Enjoy with rice, a stir-fried or grilled vegetable and a quick soup (canh). Feel free to stuff leftovers into banh mi sandwiches and use them for bun rice noodle salad bowls.

Serves 4

1 pound boneless pork shoulder steak, about 1/2 inch thick

Marinade:
11/2 to 2 tablespoons granulated or light brown sugar
1 tablespoon chopped garlic 
1 tablespoon chopped shallot or yellow onion
1 stalk lemongrass, trimmed and finely chopped (3 tablespoons)
1/4 teaspoon black pepper
1 1/2 teaspoon dark (black) soy sauce
1 1/2 tablespoon fish sauce
1 tablespoon oil

1. Cut the pork shoulder steak into pieces about 3 to 4 inches big. Set aside.

2. Put the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. (Or, mince the garlic, shallot, and lemongrass individually, put them into a bowl, and add the sugar.) Add the pepper, soy sauce, fish sauce, and oil and process to combine well. Aim for a relatively smooth texture. The marinade will be chocolate brown. Transfer to a bowl.

3. Add the pork, and turn to coat well. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before grilling.

4. Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 minutes before slicing and serving.

Source: http://www.vietworldkitchen.com/blog/2009/04/vietnamese-restaurantstyle-grilled-lemongrass-pork-thit-heo-nuong-xa.html

SPANISH QUINOA STUFFED PEPPERS

 

Prep time

10 mins

Cook time

65 mins

Total time

1 hour 15 mins

 

Amazing Spanish-style quinoa stuffed peppers made with just 10 ingredients! Simple, flavorful, full of protein and fiber and entirely vegan and gluten free!

Author: Minimalist Baker

Recipe type: Entree

Cuisine: Mexican, Vegan, Gluten Free

Serves: 4

Ingredients

PEPPERS

• 1 cup (168 g) quinoa or rice, thoroughly rinsed and drained
• scant 2 cups (460 ml) vegetable stock (sub water, but it will be less flavorful)
• 4 large red, yellow or orange bell peppers, halved, seeds removed
• 1/2 cup (120 g) salsa, plus more for serving
• 1 Tbsp (4 g) nutritional yeast (optional)
• 2 tsp cumin powder
• 1 1/2 tsp chili powder
• 1 1/2 tsp garlic powder
• 1 15-ounce (425 g) can black beans, drained (if unsalted, add 1/4 tsp sea salt)
• 1 cup (168 g) whole kernel corn, drained

TOPPINGS optional

• 1 ripe avocado, sliced
• Fresh lime juice
• Hot sauce
• Cilantro, chopped
• Diced red onion
• Creamy Cilantro Dressing
• Chipotle Red Salsa (or your favorite salsa)

Instructions

1. Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy - about 20 minutes.
2. Preheat oven to 375 degrees F and lightly grease a 9x13 baking dish or rimmed baking sheet.
3. Brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut.
4. Add cooked quinoa to a large mixing bowl and add remaining ingredients - salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
5. Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
6. Bake for 30 minutes covered, then remove foil, increase heat to 400 degrees F, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
7. Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree oven until warmed through - about 20 minutes.

Nutrition Information

Serving size: 2 halves Calories: 311 Fat: 3.4g Saturated fat: 0g Carbohydrates: 59g Sugar: 8.2gSodium: 498mg Fiber: 11.5g Protein: 14.4g

Egg Roll in a Bowl

Serves 6 to 8

Prep Time: 5 minutes
Total Time: 15 minutes

INGREDIENTS

• 1 pound ground pork
• 1 – 16-ounce bag coleslaw mix (shredded carrots and cabbage)
• 5 cloves garlic, minced
• 1 teaspoon ginger, minced
• ⅓ cup soy sauce (Liquid Aminos)
• 2 tablespoons sesame oil
• Green onions, for garnish

DIRECTIONS

1. In a small bowl, combine the garlic, ginger, soy sauce and sesame oil. Set aside.
2. In a large skillet, brown the pork over medium-high heat.
3. Add the shredded cabbage and carrots, and stir to combine.
4. Add the sauce mixture to the meat and veggies. Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy.
5. Serve over rice, garnished with green onions if desired.

Simple, delicious, and a little more guilt-free! What do you think of this “Egg Roll In A Bowl”? Are there any other ways you can think of to make egg rolls a little healthier?

Recipe adapted from Mostly Homemade Mom