Zucchini Grilled Cheese

2 c. grated zucchini
1 large egg
1/2 c. freshly grated Parmesan
2 green onions, thinly sliced
1/4 c. cornstarch
kosher salt
Freshly ground black pepper
Vegetable oil, for cooking
2 c. shredded Cheddar

 

1. Squeeze excess moisture out of zucchini with a clean kitchen towel. In a medium bowl, combine zucchini with egg, Parmesan, green onions and cornstarch. Season with salt and pepper.
2. In large skillet, pour enough vegetable oil to layer the bottom of the pan. Scoop about 1/4 cup of the zucchini mixture onto one side of the pan and shape into a small square. Repeat to form another patty on the other side.
3. Cook until lightly golden on both sides, about 4 minutes per side. Remove from heat to drain on paper towels and repeat with remaining zucchini mixture. Wipe skillet clean.
4. Place two zucchini patties in the same skillet over medium heat. Top both with shredded cheese, then place two more zucchini patties on top to form two sandwiches. Cook until the cheese has melted, about 2 minutes per side.
5. Repeat with remaining ingredients. Serve immediately.

 

Buffalo Chicken Stuffed Spaghetti Squash

1 1/4 lbs chicken breast- shredded
1 medium spaghetti squash, halved (about 3 lbs)
1 rib celery, thinly sliced
1-2 green onions, white and green part thinly sliced
1/4 c diced red bell pepper
1/2 c buffalo sauce
1/4 creamy ranch dressing (optional)
1/4 c crumbled blue cheese (optional)

Instructions:
To roast squash:
Preheat over to 350 degrees
Line a baking sheet with parchment paper and set aside
Slice both ends from squash and discard
Stand squash up on one of the cut ends and use a large knife to cut the squash in half lengthwise
Scoop seeds and stringy inside out using a large spoon
Place squash cut side down on the baking sheet
Bake for 30-40 minutes or until squash is tender (bigger squash will take longer)
Allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the shells.
While squash is roasting, cook the chicken



Chicken:
Place a medium skillet over medium-high heat. Add 1 tsp coconut oil and swirl pan to coat with the oil. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes ot until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks


Assembling:
Place squash shreds, chicken, celery, onions, peppers and buffalo sauce in a large bowl. Toss well to coat. Spoon mixture into shells. Return stuffed shells back to the baking sheet and place in oven (still at 350) for 10-15 minutes of until heated through.
Serve with dressing abd/or crumbled blue cheese if desired.

Chicken Salad Sandwiches

16 oz MINI Farfalle (bowtie) pasta - cooker
6 c chicken
4 green onions
2 c celery
1 c slivered almonds
4 c red grapes
3 c gala apples













Dressing
16 oz Kraft Coleslaw Dressing
2 tsp salt
3 tsp pepper
2 dashes thyme (I do about 1/2 tsp)
2 pinches ginger (again I do about 1/2 tsp but I like ginger)
2 c mayo

Dice chicken, green onions, and celery. Cut red grapes in half and thinly slice gala apples. Mix in large bowl and then top with dressing. Chill and serve on rolls.  Serves "20" (I use "" because it makes a HUGE tupperware... we made 3 for Lucy's blessing and only used 1 with 38 of us)

Creamy Tomato Tortellini Soup

INGREDIENTS: 
2 cloves minced garlic
2 T olive oil 
2 cans (10 3/4 oz) cans tomato soup
½ c chopped sun dried tomatoes
1-½ c milk 
2 c half-and-half 
2 c chicken stock 
1 tsp onion powder 
½ tsp salt 
½ tsp pepper 
2 tsp italian seasoning 
1 package cheese filled tortellini 
½ c shredded parmesan cheese

INSTRUCTIONS:

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt.

When the garlic is done, add tomato soup, tomatoes, milk, half and half, chicken stock and spices. Bring to a simmer. Once simmering, drop noodles into the soup. Cook according to the package directions. Mine takes about 8 minutes.

After noodles are cooked serve and top with parmesan cheese

Cajun Chicken Pasta

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6

INGREDIENTS: 
Blackened Seasoning 
2 tsp paprika (smoked or sweet)
½ tsp garlic powder 
¼ tsp cayenne pepper
 1 tsp dried oregano
 1 tsp dried thyme
 ¾ tsp salt 
freshly cracked pepper

For the Pasta 
1 large (3/4 lb.) chicken breast
1 Tbsp butter 
1 green bell pepper
1 red bell pepper 
1 yellow onion 
1 (15 oz.) can fire roasted tomatoes 
1 oz. cream cheese 
12 oz. fettuccine 
3 whole green onions

INSTRUCTIONS:

1. Combine the herbs and spices for the blackened seasoning in a bowl. Slice the chicken breast into very thin, two inch long strips. Place the chicken strips in a second bowl, pour half of the blackened seasoning over top and toss the chicken to coat in the spices.
2. Prepare a large pot of water for the pasta. Bring it to a boil over high heat and then add the pasta. Cook the pasta until tender and then drain in a colander.
3. Meanwhile, thinly slice the bell peppers and onion. In a large skillet, melt the butter over medium heat. Once the skillet is hot and the butter is melted, add the chicken and sauté until cooked through. Remove the cooked chicken from the skillet, add the sliced vegetables, and sauté until they are tender and slightly wilted. Remove the vegetables from the skillet.
4. Turn the heat under the skillet down to medium low. Add the can of fire roasted tomatoes and the second half of the blackened seasoning. Cut the cream cheese into small pieces and add it to the skillet. Whisk the mixture until the cream cheese has melted into the tomatoes and created a creamy sauce.
5. Add the cooked chicken and vegetables back to the skillet with the sauce and stir to combine. If your skillet is extra large, add the cooked pasta to the skillet and toss to combine with the chicken, vegetables, and sauce. If your skillet is smaller, you can add the drained pasta back to the large pot it was cooked in (with the heat turned off), then add the chicken, vegetables, and sauce to the pot and stir to combine.
6. Slice the green onions and sprinkle over top before serving.

LINK: 

https://www.budgetbytes.com/2013/09/cajun-chicken-pasta/

Chicken Gnocchi Soup

INGREDIENTS:
4 T butter 
1 large yellow onion, diced 
1 C celery, diced 
2 garlic cloves, minced 
¼ cup flour 
1 quart half and half (or heavy cream)
3 cups chicken broth 
1½ cup shredded carrots (I just slice them really thin)
1 cup  roughly chopped fresh spinach
¼ teaspoon thyme 
½ teaspoon parsley 
1 cup chicken, cooked and diced 
Freshly grated Parmesan cheese – for garnish 
1 pound package gnocchi 
Salt & pepper to taste

INSTRUCTIONS:
In a large soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring occasionally, until the onion is translucent and lightly browned around the edges, about 5-7 minutes. Add the garlic and cook until fragrant, about 30-60 seconds. Sprinkle in the flour and stir constantly as the flour cooks, about 1-2 minutes. Slowly whisk in the half and half and simmer until thickened, about 4-6 minutes. Whisk in the chicken broth and simmer until thickened again, about 2-4 minutes. Add the Carrots, spinach leaves, thyme, parsley, chicken, and gnocchi. Continue to cook until all the ingredients are just heated through. Season with salt and pepper, serve.

LINK:
http://foodfolksandfun.net/2011/01/chicken-and-gnocchi-soup-olive-garden/#_a5y_p=2375278

Chicken Enchilada Soup

INGREDIENTS:

1 pound frozen chicken breasts 

1 teaspoon cumin 

3 tablespoons chili powder 

1 (4 ounce) can diced green chilies 

1 tablespoon  minced garlic 

1 small (10-oz) can green enchilada sauce 

1 small (10-oz) can red enchilada sauce 

1 can black beans, rinsed 

1 (15 oz) can tomato sauce 

2 cups water 

2 tablespoons butter 

2 tablespoons flour 

1 (15 oz) can evaporated milk salt and pepper to taste

Toppings- chips, cheese, cilantro and/or avocado

INSTRUCTIONS:

Place the first 10 ingredients in crock pot. Cook on low for 6 hours. Pull out chicken, shred, and put back in the crock pot. In a small sauce pan, melt butter on medium heat. Add flour until it forms a paste. Add evaporated milk and stir until it begins to boil and thicken. Pour the mixture into the crock pot, mix and cook for 1 more hour. Serve with tortilla chips, cheese, cilantro, and avocado.

LINK:

http://foodapparel.com/crockpot-chicken-enchilada-soup/

Breakfast Burritos

INGREDIENTS:

Tortillas

Eggs

Hashbrowns

Salsa/hot sauce

Bell pepper (optional)

Onion (optional)

Meat (bacon or sausage)

INSTRUCTIONS:

Make ingredients separately. (I like to bake the bacon)

Put it all together! 

Papas a La Huancaina

INGREDIENTS:

Russet potatoes

3 hard boiled eggs

2 T vegetable or olive oil

4-8 soda crackers

8 oz queso ranchero (or queso casero or feta cheese)

1 can (12 oz) evaporated milk

2 T Aji amarillo paste (peruvian yellow chili paste)

Salt to taste

INSTRUCTIONS:

Peel and boil potatoes until soft, but not mashable, so that they can be sliced.

Place egg yolks, aji amarillo, cheese, oil, and evaporated milk in a blender and blend.

Add soda crackers to thicken sauce.

Add more aji amarillo or egg yolks for more flavor and spice.

Serve over sliced potatoes.

Peruvian Lomo Saltado (stir-fry)

INGREDIENTS: 

1.5 lbs frozen french fries

2 T vegetable oil

2 cloves of garlic

1/2 teaspoon ground cumin

1 lb beef tenderloin

2 red onions, sliced thinly into slivers

3 tablespoons soy sauce

1-2 jalapeno peppers thinly sliced

2 T vinegar

2 red peppers, sliced into thin strips

2 plum tomatoes, sliced into thin strips

Salt and pepper to taste

Precooked rice

INSTRUCTIONS:

Bake french fries according to directions. 

Cut beef into thin 1/2 inch strips.

Saute crushed garlic and cumin in vegetable oil for 1 minute.

Add beef and cook until browned on all sides.

Remove beef from heat and set aside.

Add onions and pepper to the same pan and cook 2-3 minutes, until the onions are soft, adding vegetable oil if needed.

Add the vinegar, soy sauce, and red peppers and cook 2-3 more minutes.

Add beef and tomatoes and heat for 2 minutes.

Serve over rice and french fries. 

Dinner in a Pumpkin

INGREDIENTS:

1 sm-md pumpkin (optional: crock pot)

2 T vegetable oil

2 T soy sauce

4 oz sliced mushrooms

1 can cream of chicken soup

1 chopped onion

1.5-2 lbs hamburger or sausage* browned

2 T brown sugar

1.5 cup cooked rice (precooked)

8 ounces water chestnuts

INSTRUCTIONS:

Bake cleaned out pumpkin on a cookie sheet @ 350 for 30 minutes.

Simmer water chestnuts and onion in chestnut juice. Add water if needed. 

Drain chestnuts and onion and mix in other ingredients. 

Put in pumpkin and bake for 1 hour @ 350.

Creamed Tuna Over Toast

INGREDIENTS:

1 can of tuna fish

2 T of butter

2 T of flour

2 cups of milk

Bread (toast)
Salt

INSTRUCTIONS:

Melt the butter then add flour and make a roux.

Slowly add milk while whisking. 

(DON'T add more milk until what you are already working with is thickening)

Once thick, add tuna fish. 

Serve over toast. Salt to taste.

Peanut Butter Cracker Cookies

INGREDIENTS:

Ritz crackers

Peanut butter

Dipping chocolate (chocolate chips)

INSTRUCTIONS:

Melt chocolate.

Spread layer of peanut butter on a cracker and then place another cracker on top (like a sandwich).

Dip crackers in chocolate and let cool on wax paper or oiled tinfoil. 

Alfredo

INGREDIENTS:

1 quart heavy whipping cream

1 package cream cheese

Garlic salt

Grated parmesan cheese

Meat (shrimp, chicken..)

Spinach (optional)

Noodles

INSTRUCTION:

Place whipping cream and cream cheese in large pan and heat until cream cheese is melted, continuously whisking (will burn).

Add garlic salt and parmesan cheese.

The more cheese added the thicker the sauce will be.

Keep heating, stirring, and adding cheese until it is the proper consistency.

Add cooked meat and serve with noodles. 

Garden Pizza

INGREDIENTS:

Refrigerated pizza crust

1/2 cup mayonnaise

1/2 (1-ounce) package ranch seasoning and salad dressing mix (2 T)

1 garlic clove, pressed

2 cups (8 ounces) shredded mozzarella cheese, divided

1 cup chopped broccoli

1/2 cup diced bell pepper

1 medium carrot

1/2 cup pitted ripe olives, sliced

1/4 cup (1 ounce) grated parmesan cheese

INSTRUCTIONS:

Preheat oven to 425*

Unroll and spread out pizza dough on pan.

Combine mayonnaise, ranch seasoning, garlic and spread over the crust and top with 1/2 of the mozzarella cheese. 

Chop broccoli, bell pepper, carrot, and olives then sprinkle them over the pizza.

Top with remaining mozzarella and parmesan cheese.

Bake 18-22 minutes or until edges are golden brown. 

(The Pampered Chef, 2002)

Egg Roll In A Bowl

INGREDIENTS:9 cups shredded cabbage
1 1/2 c shredded carrot
2 med onions, finely chopped / minced
1 1/2 T sesame oil.
1 1/2 t ginger (powdered)
1/2 t black pepper
1 tsp garlic granules (or 4 cloves garlic)
1 1/2 t salt
1/16 tsp stevia extract (or 4 T other sweetener) optional ( I don't use this)
1/2 T crushed red pepper
1/3 cup beef broth
4 tsp liquid aminos, soy sauce, or coconut aminos (I use low sodium soy sauce or bragg liquid aminos)
1 1/2 lb ground beef, ground turkey or sausage
Green onion for garnish (optional)

INSTRUCTIONS:

Place meat in large pan and cook until browned.
On medium high heat, add the onions and sesame oil. Cook until lightly browned.
Reduce heat to medium.
Add spices, sweetener, red pepper, wine, and broth to the pan and stir well.
Add the cabbage and stir to coat.
Cook, stirring frequently until the cabbage slightly wilts.
Add carrots and cook for 2-3 minutes until soft.
Add tamari to taste and adjust flavorings as desired.
Serve plain or over rice or cauliflower rice.
Garnish with green onions if desired.

LINK: https://wholenewmom.com/recipes/egg-roll-in-a-bowl/
NOTES: 
For keto, omit the carrots.
For those on the Trim Healthy Mama eating plan, this meal can be any type of fuel. With rice, it's a crossover. With cauliflower rice, or plain, and with beef or sausage, it's an S. 

Tikka Masala

INGREDIENTS: 

2 lbs chicken breasts or pork, cut into 3/4-inch chunks
1 large onion, finely chopped
4 garlic cloves, minced 
2 tablespoons grated fresh ginger
1 (29 oz.) can of tomato sauce
2 tablespoons olive oil
1 tablespoon Garam masala
2 teaspoons ground cumin 
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon cayenne pepper (adjust according to your heat preference)
½ teaspoon ground black pepper
2 bay leaves

1 cup / 250 ml heavy cream
2 tablespoons arrowroot powder (or cornstarch)
Juice of ½ lemon

INSTRUCTIONS:
Grease the inside of your crockpot bowl with a bit of olive oil. Set aside.
Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large bowl. With a large large spatula, stir to combine everything, making sure that the chicken is well coated. 
Pour the mixture into the slow cooker and place the two bay leaves on top.
Cover and cook for 8 hours on low (or 4 hours on high).
When done, in a small bowl combine heavy cream and arrowroot powder (or cornstarch), and gently stir into the mixture. Let cook an additional 20 minutes to thicken up.
Finally add lemon juice and gently stir to incorporate.
Serve warm.

*We just cook it in a pan usually- saute the onion, garlic and ginger. Then add the meat, cook until basically done. Add the everything but the bottom section and let simmer for about 10 minutes then add the last few ingredients*

LINK:http://www.theironyou.com/2015/01/easy-creamy-crock-pot-chicken-tikka.htm

Santa Fe Turkey Stuffed Peppers

INGREDIENTS:

For the filling:

• 1/2 lb 99% lean ground turkey
• 3/4 cups canned black beans, rinsed and drained
• 3/4 cups frozen corn
• 1 hot pickled serrano pepper, chopped (or jalepeño) more to taste
• 1 large diced tomato
• 1 cloves garlic, minced
• 3 tbsp chopped onion
• 2 tbsp chopped cilantro, plus more for garnish
• 1 tsp cumin
• kosher salt to taste

For the peppers:

• 3 red bell peppers, cut in half lengthwise
• 1/3 cup reduced sodium, fat free chicken broth
• 9 tbsp shredded reduced-fat Sargento Monterey Jack cheese
• 1 tbsp chopped scallions, for garnish

INSTRUCTIONS:

In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.  

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.  

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes.  Top with scallions and serve with reduced-fat sour cream if desired (optional).

LINK: http://www.skinnytaste.com/santa-fe-turkey-stuffed-peppers/

Quick & Easy Black Beans

INGREDIENTS:
2 Cans Black Beans, drained and rinsed 
1/2 T olive oil 
2/3 C diced onion 
2-3 garlic cloves, pressed or finely minced 
2/3 C chicken broth (or water, I use broth for extra flavor) 
1/4 t cumin 
1/4 t coriander
1/4 t oregano 
1/2 t salt 
1/4 t pepper 
1 lime

INSTRUCTIONS:
In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.

Thai Peanut Noodles

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

INGREDIENTS

• 1 lb. whole wheat linguine or soba 
• 1 recipe thai peanut sauce 
• ½ oz. sesame seeds (optional) 
• ½ bunch green onions, sliced 
• *we cook with chicken*
• INSTRUCTIONS
1. Cook the pasta according to the directions on the box (boil for 10 minutes or until al dente). Meanwhile, slice the green onions.
2. Drain the pasta in a colander and then toss with Thai Peanut Sauce, sesame seeds and green onions while still warm. 

LINK: https://www.budgetbytes.com/2010/01/thai-peanut-noodles/

THAI PEANUT SAUCE:

INGREDIENTS

• ¾ cup natural style peanut butter
• ¼ cup coconut milk (optional)
• juice from ½ a lime 
• 1 inch fresh ginger, peeled, grated (optional) 
• 1 clove garlic, minced 
• 1 tsp sriracha sauce (rooster hot sauce) $
• 1 Tbsp soy sauce 
• ½ tsp sesame oil (optional) 
• 1 Tbsp brown sugar 
• ¼ bunch cilantro 
• ¼ – ½ cup water 
• INSTRUCTIONS
1. Make sure your natural style peanut butter is thoroughly mixed before measuring (you don’t want to get all oil or all solids). In a blender or food processor combine all of the ingredients except the sriracha sauce. Begin with only ¼ cup of water and add more until you get the consistency you want (I used ½ cup total). Add the sriracha sauce a little at a time (blending between) until it is to your desired heat (I used about ½ tsp).

LINK: https://www.budgetbytes.com/2010/01/thai-peanut-sauce/

Pesto Shrimp Pasta

Prep Time: 11 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6

INGREDIENTS

• 2 Tbsp olive oil 
• 2 cloves garlic 
• 1 lb. peeled, deveined shrimp 
• 1 pint cherry tomatoes 
• 12 oz. pasta 
• 1 jar (8 oz) pesto 
• ¼ bunch fresh parsley 
• to taste salt and pepper 
• INSTRUCTIONS

  1. Bring a large pot of water to a boil and cook the pasta according to the package directions. Pasta is usually sold in 16 oz. boxes and bags, so you’ll need about ¾ of the box (no need to actually weigh 12 oz.).
  2. While the water is coming to a boil, heat a large skillet with 2 Tbsp of olive oil over medium heat. While the pan is heating, mince the garlic then add to the pan. Cook the garlic just until softened and fragrant (about 1-2 minutes).
  3. Turn the heat on the skillet up to medium high and add the shrimp (thawed, drained). Saute the shrimp and garlic until the shrimp are fully cooked (about 5 minutes). They will be pink and no longer transparent when fully cooked.
  4. While the shrimp are cooking, rinse and slice all of the tomatoes in half. Once the shrimp is cooked, add the tomatoes. Season the pan with salt and pepper and continue to cook until the tomatoes start to break down just slightly (about 5 min).
  5. The pasta should be finished cooking at this point. Drain the pasta, add it to the skillet along with the jar of pesto. Stir until everything is evenly coated with pesto. Sprinkle with fresh parsley and serve!
  NOTES

  Sometimes long, thin pasta like spaghetti or angel hair can be difficult to stir chunks, like tomatoes and shrimp, into. If you prefer, you can stir the pesto into the drained pasta and then just spoon the shrimp and tomatoes over top.
• LINK: https://www.budgetbytes.com/2010/12/pesto-shrimp-pasta/

Slow Cooker White Chicken Chili

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours and 15 minutes

INGREDIENTS

• 1 yellow onion
• 2 cloves garlic 
• 1 jalapeño (optional)
• 1 boneless, skinless chicken breast (about ¾ lb.)
• 1- 16oz. jar salsa verde 
• 2 -15oz. cans cannellini beans 
• 1- 15oz. can pinto beans 
• 1 Tbsp ground cumin 
• 1 tsp dried oregano 
• ¼ tsp cayenne pepper 
• ¼ tsp freshly ground black pepper
• 2 cups chicken broth 
• 4 oz. Monterrey Jack cheese, shredded
• INSTRUCTIONS
1. Dice the onion and mince the garlic. Slice the jalapeńo lengthwise, scrape out the seeds with a spoon, then dice. Place the onion, garlic, jalapeño, and chicken breast in the bottom of a slow cooker.
2. Drain and rinse the beans, then add them to the slow cooker, along with the salsa, cumin, oregano, cayenne, and freshly ground black pepper.
3. Pour two cups of chicken broth over the contents in the cooker and then give everything a brief stir. Place the lid on the slow cooker and cook on high for four hours.
4. After four hours, the chicken should be tender and easily shreddable (if not, replace the lid and cook for one more hour). Carefully remove the chicken breast from the slow cooker and use two forks to shred the meat. Return the meat to the slow cooker. Stir the chili, slightly mashing the beans with the back of the spoon as you stir.
5. Serve the chili hot topped with shredded Monterrey Jack cheese. Other optional toppings include fresh cilantro, diced avocado, freshly squeeze lime, or tortilla chips.

LINK: https://www.budgetbytes.com/2015/01/slow-cooker-white-chicken-chili/

Spicy Pork (or Turkey) Pas Thai

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 4-6

INGREDIENTS

• 8 oz. flat rice noodles 
• ¼ cup oyster sauce
• 1 Tbsp fish sauce 
• 1 medium lime (3-4 Tbsp juice)
• 1 Tbsp sriracha
• 1 Tbsp vegetable oil 
• 2 cloves garlic 
• ½ lb. ground pork or ground turkey
• 2 large eggs 
• 1 medium onion 
• 1 medium green bell pepper 
• ½ bunch cilantro 

INSTRUCTIONS

1. Place the rice noodles in a dish and cover with hot water. Let the noodles soak for 30 minutes to soften.
2. Prepare the sauce by stirring together the oyster sauce, fish sauce, sriracha, and the juice of one lime (3-4 Tbsp). Mince the garlic and thinly slice the onion and bell pepper.
3. Add one tablespoon of vegetable oil to a large skillet, along with the minced garlic and ground pork. Sauté the pork and garlic until the pork is cooked through. Push the pork to the outer edges of the skillet, then crack the two eggs in the center. Scramble the eggs with a spatula until they are lightly set, then mix them in with the ground pork.
4. Add the sliced onion and bell pepper to the skillet. Continue to sauté until they just begin to soften (3-5 min.). Drain the soaked noodles, then add to the skillet along with the prepared sauce. Stir and Sauté for 1-3 minutes more, or until the noodles fully soften and the sauce has coated the contents of the skillet.
5. Top with freshly chopped cilantro, then serve.

LINK: https://www.budgetbytes.com/2014/12/spicy-pork-pad-thai/

Korean Beef

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

INGREDIENTS

• 1 lb lean ground beef
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 1/2 - 1 teaspoon crushed red peppers (depending on how spicy you like it)
• salt and pepper
• 1 bunch green onions, diced
• Rice, cooked

INSTRUCTIONS

1. Heat a large skillet over medium heat and brown beef with garlic in the sesame oil.
2. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions

LINK: http://www.sixsistersstuff.com/2013/02/korean-beef-and-rice.html