Honey Sriracha Glazed Meatballs

 INGREDIENTS

For the meatballs:

2 lbs lean ground turkey (or lean ground beef)

1 cup whole wheat panko breadcrumbs

2 eggs

1/4 cup green onions, chopped

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

For the sauce:

1/4 cup Sriracha

3 tablespoons reduced-sodium soy sauce

3 tablespoons rice vinegar

3 tablespoons honey

1 Tbsp grated fresh ginger

3 cloves garlic, minced

1/2 teaspoon sesame oil

INSTRUCTIONS

Preheat oven to 375 degrees F.

In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1 1/2-inch balls (you’ll make roughly 40 balls) and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.

Bake meatballs for 20 to 25 minutes, or until browned and cooked through.

While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs.

Serve immediately over brown rice and top with green onions and a few sesame seeds. Enjoy!

Source: Eatyourselfskinny

Sheet Pan Shrimp Fajitas

 Servings: 4

Calories: 232 kcal

Ingredients

1 1/2 pounds shrimp peeled and deveined

1 yellow bell pepper sliced thin

1 red bell pepper sliced thin

1 orange bell pepper sliced thin

1 small red onion sliced thin

1 1/2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

several turns of freshly ground pepper

2 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

lime

fresh cilantro for garnish

tortillas warmed

Instructions

Preheat oven to 450 degrees.

In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.

Toss to combine.

Spray baking sheet with non stick cooking spray.

Spread shrimp, bell peppers and onions on baking sheet.

Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.

Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.

Serve in warm tortillas.

Recipe Notes

If preferred, remove shrimp tails prior to cooking for easier serving.

Source: https://www.number-2-pencil.com/one-sheet-pan-shrimp-fajitas/?utm_content=bufferad93c&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer

Pad Thai

Prep Time: 12 mins

Cook Time: 13 mins

Total Time: 25 mins

Servings: 4 servings

SAUCE:

3-1/2 Tablespoons tamarind concentrate more watery - NOT tamarind paste which is thicker (HIGHLY recommended but if you can't find it, sub with 1 1/2 tablespoons peanut butter + 1/4 cup fresh lime juice)

2 teaspoons Thai red chili sauce Sambal Oelek or Sriracha to taste

4 Tablespoons red boat fish sauce 

3 Tablespoons oyster sauce

4 Tablespoons coconut sugar or brown sugar (if not paleo) - leave out for Whole30

1.5 teaspoons concentrated tomato paste , optional for additional color and to mimic the North American version as the authentic Thai version does not use this

FOR THE STIR FRY:

8 ounces dried uncooked rice noodles , sub with Miracle Noodle, Shirataki or Konjac noodles for grain-free or spiralized vegetables for Whole30

2 Tablespoons cooking oil , avocado oil for a healthier version

6 oz chicken breast , sliced thinly (can also sub with shrimp or leave out for vegetarian)

2 garlic cloves , minced

1 teaspoon freshly grated ginger

1 shallot , diced

1/3 cup grated carrots

1 red or green bell pepper , thinly sliced (I used a combo of both for extra color)

1 large egg , lightly beaten (leave out for vegan)

1 lime wedge

salt, black pepper and more fish sauce to taste

GARNISH and TOPPINGS:

Chopped fresh cilantro , bean sprouts, chopped roasted peanuts, green onions and additional lime wedges

FOR MEAL PREP:

Takeout style Lunch containers

Glass Lunch Boxes

PREPARE THE NOODLES:

Prepare the rice noodles according to package instructions. (I usually just soak mine for 6-7 minutes in boiling water). They should be soft but not mushy - see my photo above for how it should look at this point. Drain and immediately rinse under cool water and set aside in a colander.

MAKE THE SAUCE:

While the noodles are cooking, whisk together the sauce ingredients in a medium bowl. If you prefer a sweeter pad thai - add additional sugar. For a spicier version, add additional chili paste.

STIR FRY:

Heat the oil in a large wok or non-stick skillet over high heat. Add the chicken and cook until browned and mostly cooked through (about 3-4 minutes). Stir in the ginger, garlic, and shallots and cook for 30 seconds, until fragrant. Add the carrots and bell pepper and cook for 1-2 minutes, until tender crisp. Push all the ingredients over to one side of the pan. Pour the beaten egg and scramble directly in the skillet.

Cubed chicken breast in a pan

Add noodles and pour the sauce over top. Toss with tongs to evenly coat noodles. Remove from heat (do not overcook the noodles or they will get soggy).

Squeeze in juice from the lime wedge and adjust seasoning by adding some salt, black pepper, fish sauce, (tomato paste - if using) and chili paste.

Serve hot on a large platter with garnishes by sprinkling on cilantro, bean sprouts, peanuts and green onions and additional lime wedges on the side.

FOR MEAL PREP:

For meal prep, divide the noodles evenly into lunch boxes and store in refrigerator until ready to reheat.

If you like more sauce, double the amount of sauce and add desired amount and save the rest in an airtight container for next time or use it up in a stir-fry or salad.

Source: https://lifemadesweeter.com/chicken-pad-thai/#wprm-recipe-container-30332

Chili Dijon Pork Tenderloin

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 1 hour

Servings: 6

minut minu25

minutes

Ingredients

• 1 pkg. Smithfield® Prime Fresh Pork Tenderloin, trimmed (comes with 2 pieces)
• 1 pound green beans, trimmed
• 1 1/2 pounds fingerling potatoes, unpeeled, halved lengthwise
• olive oil
• salt and pepper

Pork Brine

• 3 tablespoons salt
• 3 cups warm water
• 2 tablespoons cider vinegar
• 2 tablespoons brown sugar
• 1 cup ice cubes

Spice Rub

• 1 TBS EACH chili pwdr, garlic pwdr, brown sugar,
• 1 tsp EACH salt, cumin, ancho chili pwdr, onion pwdr
• 1/2 tsp EACH smoked paprika, dried parsley, dried thyme
• 1/4 teaspoon pepper

Chili Dijon Sauce

• 1/2 cup Asian sweet red chili sauce (like Mae Ploy)
• 1/4 cup Dijon mustard
• 2 tablespoons brown sugar
• 1 teaspoon reserved Chili Rub (in directions)

Instructions

• BRINE: In a gallon-size freezer bag, mix salt with warm water. Add the remaining Brine ingredients, followed by pork. Brine for exactly 20 minutes then remove pork from brine, rinse and pat dry. The pork becomes mealy if left in the brine any longer.
• CHILI RUB AND GLAZE: Meanwhile, whisk together all of the Chili Rub ingredients in a medium bowl. Remove 1 teaspoon Rub to a separate medium bowl and whisk in the Chili Dijon Glaze ingredients. Set aside.
• VEGETABLES: Add green beans to one half of a large rimmed baking sheet and the potatoes to the other. Toss green beans with 1 tablespoon olive oil, 1/4 teaspoon Chili Rub, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss potatoes with 2 tablespoons olive oil, 1/4 teaspoon Chili Rub, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
• Arrange green beans down the center of the baking sheet as pictured, some will overlap. Arrange potatoes, cut side down, on both sides of green beans.
• PORK: Preheat oven to 425 degrees F. Whisk together remaining Chili Rub spices with 3 tablespoons olive oil. Rub patted dry pork all over with Rub.
• Heat 2 tablespoons olive oil in a large nonstick skillet over medium high heat. When oil is very hot and smoking, add pork tenderloins. Sear each side until browned, approximately 1 minute per side. Place tenderloins lengthwise on top of green beans without touching each other. Separate out 1/4 cup Chili Dijon Glaze and brush it evenly over pork.
• ROAST: Bake until pork registers 145 and 150 degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 25-30 minutes. This means the pork will be juicy and slightly pink in the middle. When pork is done, let stand 10 minutes before slicing. Your vegetables should be done at the same time as the pork, but if not, then remove pork to cutting board, tent with foil, and continue roasting vegetables an additional 5-10 minutes or until tender.
• SERVE (optional): Transfer vegetables to platter and pour over any accumulated juices. Season with additional salt and pepper if desired. Cut pork into thin slices and place over vegetables. Serve with remaining Chili Dijon Sauce if desired.

Source: https://carlsbadcravings.com/wprm_print/36297

Festive Cranberry Mule

- 8 cups cranberry juice
- Juice from 3 limes
- Juice from 1 1/2 small grapefruits, plus grapefruit slices for serving
- 9 ounces vodka
- 6 teaspoons fresh grated ginger (optional)
- 12 ounces ginger beer, chilled
- Champagne, chilled, for topping (adjust according to preference)
- Pomegranate arils and sugared rosemary, for serving

Put herbs, citrus slices, rosemary, whole cranberries in a Bundt pan. Fill with Juice mix (cranberry, lime, grapefruit) and freeze.

Once Frozen put ring in punch bowl and add remaining juice, vodka, and ginger beer.

Serve in a copper mug, or festive glass. Top with Champagne and garnish with sugared cranberries and rosemary.

Chicken Pad Thai Cups

 1 Qt size cups with lids / jars?

1.5 chicken breasts, cubed cooked in seasame oil, onion, garlic powder, salt and pepper to taste

Pad Thai noodles, cooked and strainged

shredded carrots

sliced mushrooms

diced purple onions

cilantro

green onions

sliced red bell pepper

Sauce:

2 T rice vinegar

1 t sesame seed oil

water from the noodles

Sriracha

2 garlic cloves minced

salt to taste

lime juice

10-15 shakes of fish sauce

divide the sauce evenly into jars, add noodles, then veggies and chicken.

TOM YUM SOUP WITH SHRIMP

 For 4 Person(s)

STOCK

• 2 Pieces Chicken Wings
• 6 Cups Water

TOM YUM

• 4 Cups of your chicken stock
• 3 Stalks Fresh Lemongrass
• 3 Small Slices Fresh Galangal
• 6 Leaves Fresh Kaffir Lime Leaves Shredded
• 2 Tablespoons Fish Sauce
• 2 Tablespoons Lime Juice
• 5 Whole Fresh Thai Chilli Peppers
• 3 or 4 Fresh Mushrooms
• 1 Tablespoon Prik Pao Roasted Chili in Oil
• 8 Large Shrimp
• Fresh Cilantro for Garnish

METHOD - STOCK

Cut one your 2 chicken wings into 3 pieces using a cleaver. Bring chicken to a rolling boil for about 10 seconds then drain, rinse and refill with fresh cold water and bring to a boil again. Let it boil for a few minutes then  reduce heat to high simmer for at least 30 minutes.  Feel free to add a bit of salt and pepper while it's simmering. Remove the chicken, and what remains is your stock.

METHOD - TOM YUM

Slice galangal into small discs, and slice lemongrass diagonally.  Slice mushooms. Wash your lime leaves and slice each leaf in half. Whack the Thai chilli peppers with a cleaver. Wash the prawns and shell them without removing the tails.

Bring stock broth to a boil. Add lemongrass, galangal, fresh chile, and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice. You can adjust flavors by reducing fish sauce & lime juice, to suit your taste. Add prawns. As soon as prawns turn pink (cooked through) serve garnished with cilantro.

A popular variation is to serve tom yum "sai nam kon" which means a spoonful of coconut milk or, many street vendors will add a spoon of evaporated milk. We like tom yum nam kon and enjoy adding tablespoon of our Tom Kha to it.

Note that a popular way to make this dish is with a ready-made tom yum paste or tom yum cubes. ImportFood.com has some options for you. Our Instant Tom Yum Paste, is imported from Thailand and a pretty good product for making tom yum but you'll need to adjust some flavors. Add two tablespoons Tom Yum Paste to three cups boiling water, add 1.5 teaspoons salt, add mushrooms and prawns, add 1 tablespoon fresh lime juice, add 5-7 Thai chile peppers and onions, and serve garnished with cilantro.

An alternative to Tom Yum Paste is our Tom Yum Cubes which you can use to make the above soup. These alternatives also add fragrant, delicious Tom Yum flavor to just about any kind of noodles, and both are quite popular.  

To make your tom yum extra spicy, add Thai Fried Chilli Paste for Tom Yum.