beef with broccoli... 30 minutes

the goods:

1 flank steak, sliced very thin against the grain
1/2 cup plus 2 tablespoons reduced sodium soy sauce
2 and 1/2 tablespoons flour
3/4 cup chicken broth
1/4 cup brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
3 garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon red chili flakes
1 head of broccoli, florets cut off
1 red bell pepper, seeded and sliced
1/4 cup water
2 tablespoon vegetable oil, divided
cooked rice, for serving
sesame seeds, for serving
2 scallions, chopped

Add steak and 2 tablespoons soy sauce and 1 tablespoon flour to a large zip-top bag. Seal, then squish to combine and evenly coat the meat. Place beg in the refrigerator and allow to marinate for 20 minutes.
Meanwhile, add remaining 1/2 cup soy sauce, remaining 1 and 1/2 tablespoons flour, chicken broth, brown sugar, rice vinegar, sesame oil, garlic, ground ginger, and red chili pepper flakes to a bowl, whisk to combine, then set aside.
Heat a large wok or nonstick skillet over high heat, then add water and broccoli. Stir fry until broccoli is crisp-tender, 2-3 minutes, then transfer to a plate. Add red bell pepper to the wok and stir fry for 2-3 minutes until crisp tender; transfer to plate with broccoli.
Heat 1 tablespoon vegetable oil in the wok and add about half the marinated meat in a single layer. Let it sit, undisturbed, until seared, about a minute. Then stir fry until just barely cooked through. Remove to plate with broccoli, then repeat with remaining beef and an additional tablespoon of oil.
Add sauce to empty wok then simmer until slightly thickened, 2-3 minutes. Add cooked broccoli, beef, and bell peppers back into the wok and stir to combine with the sauce.
Serve over rice and garnish with scallion and sesame seeds.

breakfast quesadillas... 25 minutes

the goods:

1 pound bacon
1 onion, diced
1 orange bell pepper, seeded and diced
1 jalapeno, seeded and diced
1 tablespoon butter
8 large eggs
1/4 cup half-and-half
6 whole wheat tortillas
1 cup grated cheddar cheese
1 cup grated monterey jack cheese
2 avocados, pitted, peeled, and sliced
salsa, for serving
sour cream, for serving

In a large skillet, fry the bacon over medium until crisp, drain on paper towels.
Pour the grease out of the skillet and return it to the stove over medium-high heat. Add the onion, bell pepper, and jalapeno and cook for several minutes until they start to soften and onions start to caramelize. Transfer them to a plate and reduce the skillet to medium-low. Add 1 tablespoon of butter to the pan. In a medium bowl, whisk together the eggs, half-and-ha;f, and season with salt and pepper. Pour the mixture into the pan. Cook eggs, stirring them often, until they're set. Transfer to a plate.

Build the quesadillas: Melt some butter in a clean skillet or griddle over medium heat. Lay a tortilla on the butter. Add a sprinkling of cheese, some bacon slices, eggs, avocado, another layer of cheese (don't skimp on the cheese, this is the glue that holds it all together), and a layer of the sauteed veggies. Top with a second tortilla, then flip to the other side once cheese is starting to melt and tortilla starts to brown.
Cut into wedges and serve with sour cream and salsa.

chicken lo mein... 25 minutes

the goods:

2 boneless, skinless chicken breasts, cut into chunks

6 ounces dry lo mein noodles (can also use spaghetti)

3 teaspoon olive oil

2 garlic cloves, minced

1/2 teaspoon minced fresh ginger

1 red bell pepper, cored, seeded, and cut into thin strips

1/3 cup shredded carrots

1/2 cup snow peas, ends trimmed

2 cups baby spinach

sauce:

1 cup cold water

1 tablespoon cornstarch

2 tablespoons soy sauce

1 and 1/2 tablespoons oyster flavored sauce

1/2 tablespoon rice wine or dry sherry

2 teaspoons light brown sugar

1/2 teaspoon dark brown sugar

1 teaspoon fish sauce

1 teaspoon sesame oil

1/2 teaspoon chili garlic paste or sriracha

 In a large pot of boiling water, cook lo mein noodles according to package instructions; drain and set aside.
In a medium bowl, whisk together sauce ingredients and set aside.
Season chicken with salt and pepper. In a wok/large skillet, heat 1 teaspoon of the olive oil over medium-high heat. Add chicken and cooked until browned and completely cooked, about 4 minutes per side. Remove cooked chicken to a plate.
Add additional 2 teaspoons of oil to the pan and saute garlic, ginger, red peppers, and snow peas. Cook for 2-3 minutes, stirring frequently. Toss in spinach and stir an additional minute until wilted.
Add drained noodles and chicken back into the pan and pour the sauce over it all. Toss with tongs to coat all the ingredients in the sauce.

enchilada beef nachos... 20 minutes

the goods:

1 pound ground beef
1 can (10 ounces) red enchilada sauce (or 1 cup homemade)
1 can (4 ounces) fire roasted diced green chiles
1 bag tortilla chips
1 cup black beans, rinsed and drained
1/4 cup sliced pickled jalapenos
3 mini sweet peppers, thinly sliced
1 jar (15 ounces) salsa con queso
1/4 cup fresh cilantro, chopped
salsa and sour cream, for serving

Heat a large skillet over medium-high heat. Add the ground beef and brown, while breaking up with a wooden spoon. When fully cooked, drain the meat and add enchilada sauce and green chiles. Simmer for 8-10 minutes until sauce has reduced.
Meanwhile, microwave the queso, until heated through, about 3 minutes.
Distribute chips among plates, top with queso, meat, beans, sour cream, peppers, jalapenos, and cilantro.

chicken yakisoba... 25 minutes

the goods:

1/4 cup soy sauce
1/4 cup worcestershire sauce
2 tablespoons ketchup
1 tablespoon sriracha sauce
1 tablespoon sugar
10 ounce bag angel hair coleslaw
2 carrots, peeled and shreded
1 small crown broccoli
2 inches fresh ginger
1 large boneless, skinless chicken breast
2 packages (3 ounces each) ramen noodles (discard seasoning packets)
1 tablespoon sesame oil
2 tablespoons peanut oil

In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. (Use only half the sriracha if you don't want it spicy.) Stir until the sugar is dissolved; set aside.
Peel and finely grate the ginger. Cut broccoli into bite-sized pieces. Slice the chicken into thin strips.
Boil a medium pot of water.
Heat the peanut oil in a wok over medium-high heat. When the oil is hot, add the grated ginger. Saute for about 30 seconds to a minute, stirring so it doesn't burn. Add the chicken strips and cook for about 5 minutes until no longer pink and cooked throughout. Add all the vegetables, and cook, stirring occasionally, until wilted, about 10 minutes.
Meanwhile, once the water boils, add the noodles and cook just until tender, 3 minutes. Drain and return to pot. Toss with the sesame oil.
Pour the sauce into the wok with the chicken and vegetables. Add the noodles, and stir to coat everything in the sauce. Heat through, a few minutes more.

mini pepper nachos... 15 minutes

this picture is HORRIBLE, but I ate this at night, sooo... sorry, they're too good not to post!

the goods:

2/3 cup corn (frozen, leftover, canned, doesn't matter)
2/3 cup black beans, rinsed and drained
2/3 cup salsa
1 avocado, diced
1 pound mini peppers, halved and seeded
1 cup cheddar cheese, shredded
1/2 cup cilantro, chopped

Turn your oven onto broil.
In a medium bowl, combine the corn, black beans, salsa, and avocados; season with salt and pepper.
Arrange the peppers on a rimmed baking sheet, and fill each pepper with filling. Sprinkle cheese on top of each pepper. Broil until cheese is melted, about 3-5 minutes. Sprinkle with cilantro and serve!

apple cranberry salad... 15 minutes

the goods:

1 boneless skinless chicken breast, grilled, and chopped
1 bag spring salad mix
1 honeycrisp apple, thinly sliced
1 granny smith apple, thinly sliced
1 cup candied pecans
1/3  cup crumbled blue cheese
1/3 cup dried cranberries

dressing:
1 cup apple juice
4 tablespoons apple cider vinegar
2 tablespoons honey
scant 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil

In a small jar, combine dressing ingredients. Place lid on top and shake to combine.
In a large bowl combine salad mix, apples, pecans, and cranberries. Toss with dressing and serve topped with chicken and blue cheese crumbles.

BBQ brisket nachos... 15 minutes

the goods:

1-2 cups leftover shredded or sliced BBQ brisket (you can also purchase it pre-cooked at the store)

BBQ sauce

tortilla chips

1/2 cup frozen corn

1 cup shredded cheddar cheese

1 cup shredded monterey jack cheese

1 cup sliced cherry tomatoes

3 sweet peppers (red, orange, yellow) sliced

sour cream

chopped cilantro

 Preheat oven to 375 degrees. Toss brisket with BBQ sauce to moisten. Spread tortilla chips out on a baking sheet. Top with brisket, corn, and cheese. Place in oven until cheese is melted, about 5 minutes. To serve, top with tomatoes, peppers, sour cream, cilantro, and additional BBQ sauce if desired.

Kid approved!

chopped thai salad with sesame garlic dressing... 15 minutes

the goods:

dressing:

1/3 cup canola oil

1 clove garlic, peeled

3 tablespoons low sodium soy sauce

2 tablespoons water

2 tablespoons white distilled vinegar

2 tablespoons honey

1 tablespoon sesame oil

1 tablespoon ginger paste

squeeze of lime juice

salad:

16 ounces frozen shelled edamame

5-6 cups baby kale

3 large carrots

1 red bell pepper

1 yellow bell pepper

1 cup cilantro leaves

3 scallions

3/4 cup cashew's (preferably Trader Joe's Thai Lime and Chili cashews)

Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences.
Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow to cool.
Meanwhile, chop kale, carrots, peppers, cilantro, and scallions into thin, bite-sized strips. Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews.
Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with dressing and toss gently. Serve immediately.

penne pasta in creamy vodka tomato sauce... 30 minutes

the goods:

1 tablespoon olive oil
1/2 onion, diced
4 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes
3/4 cup vodka
1/2 teaspoon crushed red pepper flakes
3 basil leaves, chopped
1/2 teaspoon oregano
1 cup mushrooms, sliced
1/2 cup heavy cream
1/2 cup half and half
3/4 teaspoon salt
8 ounces penne pasta
freshly grated parmesan, for serving

In a medium pot of boiling, salted water, cook pasta according to package instructions, and drain.
While water is coming to a boil/pasta is cooking; heat a large skillet over medium heat. Add oil, onion, and garlic. Cook until onion softens, stirring occasionally, about 5 minutes. Add tomatoes, vodka, red pepper flakes, basil, and oregano. Bring mixture to a simmer, reduce to low and cover. Continue to simmer for 20 minutes until sauce thickens. During the last 10 minutes, add mushrooms, cover and continue to simmer. Add heavy cream, half and half, and salt to sauce and stir everything together. Toss pasta with sauce and serve topped with parmesan and basil.

chicken taco salad... 15 minutes

the goods:

2 tablespoons olive oil
3 boneless skinless chicken breasts, cut into bite-sized pieces
1 packet taco seasoning, divided
4 cups chopped romaine lettuce
2 tomatoes, diced
2 ears of corn, grilled and kernels sliced off the cob
1 can (14.5 ounces), black beans, rinsed and drained
1 avocado, peeled and diced
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese
1 cup doritos cool ranch or nacho cheese chops, crushed in your hands
homemade ranch dressing with the juice of 1 lime squeezed into it, 1 tablespoon taco seasoning, and 1/4 cup cilantro, chopped and mixed in

In a large skillet, over medium-high heat, add oil. Once oil is hot, add chicken pieces to skillet and season with 1 tablespoon taco seasoning. Cook, stirring occasionally until golden brown and cooked through, about 5-7 minutes. On individual plates, add lettuce, tomatoes, corn, black beans, avocado, cheese, and chicken. Drizzle with dressing and add tortilla chips on top.

fall chicken salad... 15 minutes

the goods:

breast meat from 1 rotisserie chicken, shredded
1 granny smith apple, chopped
1/2 cup dried cranberries
juice from 1 lemon
2 stalks celery, chopped
3/4 cup mayonnaise
salt and pepper, to taste
sliced whole wheat bread
lettuce

In a medium bowl, combine chicken, apple, cranberries, celery, mayonnaise, and lemon juice. Season with salt and pepper and stir to combine. Serve on whole wheat bread with lettuce, or also just in lettuce cups.

creamy sun-dried tomato and parmesan chicken zoodles... 20 minutes

the goods:

1 tablespoon butter
2 boneless, skinless chicken breasts, cut into strips
1 jar (8 ounces) sun-dried tomatoes in oil, chopped
4 garlic cloves, peeled and crushed
1 and 1/4 cup heavy cream
1 cup shaved parmesan
dried basil
red pepper flakes
2 large zucchini, spiralized

In a large skillet over medium-high heat, melt the butter. Add the chicken strips and sprinkle with salt. Pan fry until golden and browned on all sides and cooked through, about 5 minutes.
Add sun-dried tomatoes with 1 tablespoon oil from jar. Add garlic and saute until fragrant. Lower heat to medium-low, and add cream and parmesan; stir to combine and simmer until cheese has melted. Season with salt, pepper, and red pepper flakes, as desired. Add zoodles and stir to coat in sauce. Simmer for about 5 minutes more to warm and soften zoodles. Serve topped with additional shaved parmesan.

italian sausage tortellini... 25 minutes

 the goods:

1 tablespoon olive oil
1 small yellow onion, diced
1 lb. mild italian sausage, in casings
3 garlic cloves, minced
1 can (14.5 ounces) chicken broth
1 can (14.5 ounces) petite diced tomatoes
1/2 cup heavy cream
20 ounces fresh tortellini
3 cups fresh baby spinach
grated parmesan, for serving

Heat olive oil in a large, deep skillet over medium heat. When the oil is hot, add the onions. Squeeze the sausage from the casing into little "meatballs" straight into the pan. Increase heat to medium-high and cook, stirring occasionally, until sausage is browned and onions are soft, about 5-7 minutes. Reduce heat to low and add garlic, stir until fragrant, 1 minute. Add the broth, tomatoes, cream, and tortellini to the skillet. Stir to combine, increase heat to high, and bring to a boil.
Cover, then reduce to a simmer for 15 minutes, until tortellini are tender and heated through. Add salt and pepper to taste. Add in spinach and stir until wilted. Remove from heat and serve topped with parmesan.

sun-dried tomato pesto pasta... 20 minutes

the goods:

1 pound whole wheat fusilli pasta
1 jar (3 ounces) sun-dried tomatoes in oil
1 cup fresh basil, plus more for serving
4 garlic cloves
2 tablespoons grated parmesan cheese, plus more for serving

In a large pot of boiling salted water, cook pasta according to package instructions.
In a food processor, combine sun-dried tomatoes and oil, basil, garlic, and 2 tablespoons parmesan cheese. Puree until it has a pesto-like consistency.
Add drained pasta back to the pot you cooked it in and add pesto. Toss to coat. Serve topped with fresh basil and parmesan.

shrimp and sundried tomatoes with pasta in a spicy creamy sauce... 30 minutes

the goods:

1 pound of small to medium shrimp, shelled and deveined
1 jar (4 ounces) sun-dried tomatoes in oil
1/4 teaspoon paprika
4 garlic cloves, minced
1 cup half-and-half
1 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 cup freshly grated parmesan cheese
8 ounces fettuccine noodles
3 fresh basil leaves, chopped, for serving

In a large pot of boiling salted water, cook noodles according to package instructions.
Drain sun-dried tomatoes in oil, reserving 2 tablespoons oil.
In a large skillet over medium, heat reserved oil and saute garlic and sun-dried tomatoes for 1 minute, until garlic is fragrant. Add shrimp, and season with paprika, and a little bit of salt. Cook shrimp for about 3 minutes, until opaque and pink. Add half-and-half, dried basil, and red pepper flakes. Bring to a boil and reduce to a simmer. Whisk in parmesan cheese, and stir to melt. Remove sauce from heat and immediately add to cooked, drained noodles. Serve with fresh basil and additional parmesan.

bang bang shrimp and pasta... 20 minutes

the goods:

1 pound angel hair pasta
1.5 pounds medium shrimp, peeled and deveined
1 tablespoon coconut oil
3 garlic cloves, minced
3 teaspoons paprika
1 tablespoon minced parsley

sauce:
1/2 cup mayonnaise
1/2 cup thai sweet chili sauce
2 garlic cloves, minced
1/2 lime, juiced
1/8 teaspoon red pepper flakes

Mix the sauce ingredients together in a medium bowl and set aside.
In a large pot of boiling, salted water, cook the pasta according to package instructions, and drain.
Place the the uncooked shrimp in a medium bowl and season with paprika, 3 cloves of garlic, and freshly ground pepper. Heat coconut oil in a large saucepan over medium-high heat. Add the shrimp and cook, stirring constantly, for 7-9 minutes, until pink and opaque.
In a large serving bowl, add hot pasta, cooked shrimp, and sauce mixture. Toss to combine and garnish with fresh parsley.

roasted red pepper and tomato soup... 25 minutes

the goods:

1 can (28 ounces) whole tomatoes, drained, reserving the juice
3 garlic cloves
1 large shallot, peeled and halved
1 red bell pepper, cut into large chunks
1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
8-10 thyme sprigs, divided
olive oil, for drizzling
3 cups chicken broth
1/3 cup heavy cream
2 tablespoons chopped basil leaves
1 teaspoon garlic salt
1/2 teaspoon paprika

Preheat the oven to 400 degrees. Place the tomatoes, garlic, shallow, red pepper, and 5 thyme sprigs on a foil-lined rimmed baking sheet. Sprinkle with sugar, salt, and pepper. Drizzle lightly with olive oil. Roast for 20 minutes.
Remove from oven and discard thyme sprigs. Place remaining ingredients in a blender with reserved tomato juice. Blend until smooth. Add the blended ingredients to a saucepan with chicken broth, cream, salt, paprika, and 5 sprigs of thyme (stems removed, just leaves). Bring to a slow boil and reduce to a simmer. Simmer for 10 minutes. Serve topped with basil.

chicken, pear, and pomegranate salad... 25 minutes

the goods:

2 boneless, skinless chicken breasts, pounded to an even thickness
1 bag (16 ounces) fresh baby spinach, stems removed
1 ripe pear, sliced
3/4 cup pomegranate seeds, divided
1/4 cup apple cider vinegar
3 tablespoons olive oil
1 and 1/2 tablespoons honey
1 teaspoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup candied pecans

Season chicken with salt and pepper and grill over medium-high heat until cooked through, about 6 minuted per side. Let rest, while you prepare the salad, then thinly slice.
In a large bowl combine spinach, pear slices, and 1/2 cup of the pomegranate seeds. In a small jar, combine apple cider vinegar, olive oil,honey, remaining 1/4 cup pomegranate seeds, and salt and pepper. Pour over salad, gently toss to combine. Serve on plates, topped with chicken and pecans.

steak sandwich... 20 minutes

the goods:

7 oz. boneless sirloin steak

1/4 teaspoon black pepper

3/4 teaspoon salt, divided

1/2 cup roasted red pepper hummus

4 multigrain bread slices, lightly toasted

1/2 an English cucumber, thinly sliced

Sprinkle steak with pepper and 1/2 teaspoon salt. Heat grill or grill pan to medium-high heat and grill steak to desired doneness, about 5 minutes per side. Allow to rest, 10 minutes, before cutting into thin slices. Spread 2 tablespoons hummus on each slice of bread. Divide steak evenly between 2 of the bread slices. Top with cucumbers; sprinkle evenly with remaining 1/4 teaspoon salt, and cover with remaining bread slices.