Teriyaki Turkey Rice Bowls

  Ingredients

• 1 tablespoon vegetable oil
• 1 diced onion
• 2 tablespoons minced garlic
• 1 pound ground turkey
• 1 cup chopped broccoli
• 2 large carrots peeled and grated
• 2 green onions diced, for garnish
• 4 cups cooked white or brown rice divided
• 1 bottle Teriyaki stir fry sauce

Directions

1. Set rice to cook.
2. Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.
3. Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.
4. Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.
5. Spoon meat over rice or noodles. Garnish with green onions and serve immediately.

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Original recipe found on Yellow Bliss Road. Posted by Emilee.

Gryo Meatball Bowls

  Ingredients

• 1 pound ground lamb, beef, or pork lamb preferred
• ¼ cup minced onion
• 3 cloves garlic minced
• 1 large egg
• ½ cup finely crumbled feta cheese
• 1 teaspoon Greek seasoning
• ½ teaspoon salt
• Tzatziki sauce
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• Rice, cooked
• Kalamata olives

Directions

1. Set rice to cook.
2. Preheat oven to 425° Fahrenheit. Line baking sheet with aluminum foil or parchment paper. Spray foil or parchment paper lightly with cooking spray and set baking sheet aside.
3. Add all meatball ingredients to large mixing bowl. Using your hands, gently mix together ingredients until uniformly combined.
4. Divide mixture into even portions using scoop with release handle. Roll each scoop between palms of hands to form meatball, then place on lined baking sheet. Repeat until all mixture has been formed into meatballs. Mixture should yield 14 to 20 meatballs depending on size of scoop. Note: if not using scoop, divide entire mixture into 4 equal parts, then divide each part into 5 equal meatballs.
5. Place baking sheet in preheated oven. Bake 10 to 14 minutes or until meatballs are nicely browned and cooked through. Prepare remaining components of gyro bowl while meatballs bake.
6. Divide rice evenly into serving bowls. Top rice with meatballs, tzatziki, cucumber, tomatoes, more feta cheese, kalamata olives, and any other desired garnishes. Serve immediately.

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Original recipe found on 40 Aprons. Posted by Emilee.

Shepherd's Pie Soup

 Ingredients

• 2 lbs potatoes, chopped (peeling not necessary if you don't care about the skin)
• ¾ teaspoon salt
• ¾ cup sour cream
• 1 lb. Ground Beef, 85% lean (I used venison)
• 1 yellow onion, diced

• 3 cloves garlic, minced

• 3 Tablespoons salted butter
• ¼ cup flour 

• 4 cups Chicken broth (I used 4 cups water, 6 bullion cubes)

• 2 cups half & half

• 3/4 teaspoon Worcestershire sauce

• 2 teaspoons Italian seasoning
(season at your own risk, you know the rules)
• 1/2 teaspoon mustard powder

• 1/4 teaspoon ground sage

• 2 cups shredded cheddar cheese

• 1 bag mixed frozen vegetables

• Salt/Pepper, to taste

Directions

1. Boil & Mash Potatoes: Peel the potatoes and cut them into thirds. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 10-15 minutes or until very fork tender. Drain, then gently mash with 1 Tablespoon of butter and sour cream. Set aside.
2. Cook the Beef: Cook and crumble the ground beef over medium-high heat until cooked through. Drain grease. Remove the ground beef from the pot and set aside.
3. Melt 2 Tablespoons of butter over medium heat in stock pot. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
4. Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
5. Add the chicken broth slowly, stirring continuously. 
6. Add the Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly add the half and half. Bring to a boil, then reduce to a simmer.
7. Stir in the potatoes until well-combined into the broth. If necessary, use an immersion blender to blend until creamy. 
8. Add the ground beef and frozen vegetables and allow them to heat through, about 5 minutes.
9. Remove from heat. Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.
10. Taste, season with salt/pepper if desired and serve!

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Original recipe found on The Cozy Cook. Posted by Emilee.

Honey Chipotle Chicken Rice Bowls (w/Avocado Corn Salsa)

Ingredients

Honey Chipotle Chicken

• 2 lbs chicken breast
• 2 tbsp olive oil
• 2 chipotle Chili in adobo sauce, finely chopped
• 2 tbsp adobo sauce
• 2 tbsp honey
• 1+ tbsp garlic powder 
• 1+ tbsp ground cumin 
• juice of 1lime
• salt and pepper if you want

Avocado Corn Salsa

• 1 bag frozen corn, thawed (or fresh grilled sweet corn, cut from cob)
• 1 avocado, peeled and diced
• 2 jalapenos, seeded and diced
• 1 bundle scallions, chopped
• 1 tbsp cumin
• juice of 2 limes
• salt and pepper to taste

Other ingredients

• Cooked rice (we did 4 cups)
• Crumbled queso fresco or cotija cheese
• Lime wedges for garnish

Directions

Honey Chipotle Chicken

1. Whisk together olive oil, chipotle chiles, adobo sauce, lime juice, honey, garlic powder, cumin, salt, and pepper in a bowl. Add chicken to a freezer bag and pour in the marinade. Seal the bag and massage the marinade into the chicken. Let chicken marinade for 1-4 hours. (I did overnight and that worked fine, too.)
2. Preheat grill to 400 - 425 degrees F or skillet to medium-high heat. Cook until the internal temperature is 165 degrees F. 
3. Remove chicken and let rest for 5-10 minutes before dicing.

Avocado Corn Salsa

1. Combine corn kernels, diced avocado, jalapeno, scallions, lime juice, cumin, salt, and pepper. Stir and taste test.

Assembling the Bowls

1. Divide rice evenly into bowls. Top with chicken, salsa, and cheese. Garnish with extra lime wedges.

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Original recipe found on RecipeRunner. Posted by Emilee.

Sheet Pan Chicken with Maple-Thyme Squash & Brussels Sprouts

 Ingredients

• 1½ lb Brussels sprouts, trimmed and halved (or frozen, I don't judge)
• 2 small butternut squash - trimmed, peeled, seeded, and medium diced. Or, as previously mentioned, frozen.
• 2 lb chicken thighs, boneless skinless
• 1 small pkg fresh thyme leaves
• 4 cloves garlic
• black pepper
• extra virgin olive oil
• pure maple syrup
• salt

Directions

1. Preheat oven to 450°F.
2. Toss Brussels sprouts, squash, thyme, and garlic with oil and maple syrup; season with salt and pepper. Spread out in a single layer on a baking sheet.
3. Season both sides of the chicken with salt and pepper; nestle chicken in the veggies on the baking sheet.
4. Place baking sheet in the oven; bake until the chicken is cooked through and veggies are tender, 20-25 minutes. Check periodically to move the veggies around for more even cooking.
5. To serve, divide roasted veggies and chicken between plates. Enjoy!

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Original recipe -- Mealime

Posted by Piera

Cilantro Lime Salmon Bowls

 Ingredients

• 3 red peppers, sliced into strips
• ⅔ cup olive oil, plus 1 tbsp
• Salt & pepper to taste
• ⅓ cup lime juice
• 2 tbsp finely chopped cilantro, plus more for garnish
• 2 tsp honey
• "1 garlic clove, minced" (quotes because come on, who ever used only a single clove of garlic)
• 4 salmon filets
• Rice of your choosing - I find that basmati is quite nice for this
• 1 avocado, thinly sliced
• Lime wedges, for serving

Directions

1. Preheat oven to 400° and line a large baking sheet with parchment paper.
2. Toss bell peppers with 1 tbsp olive oil, salt, and pepper. Dish onto baking sheet and place in the oven to bake for 10 minutes.
3. In a medium-size bowl, whisk to combine olive oil, lime juice, cilantro, honey, and garlic.
4. Place salmon in a large bowl and season with salt and pepper. Pour half the marinade over filets. Toss until fully coated. Set aside remaining marinade.
5. When peppers have baked for 10 minutes, remove from oven and place filets on top of peppers. Bake until peppers are tender and salmon is cooked through, 15-20 minutes more.
6. Assemble bowls: Divide rice into four bowls and top with salmon, peppers, avocado, and a wedge of lime. Garnish with cilantro and serve with extra marinade on the side.

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Original recipe found on Delish. Posted by Piera.

Thai Chicken Coconut Curry

 Ingredients

• 2-3 tbsp coconut or olive oil
• 1 medium sweet Vidalia or yellow onion, diced small
• 1 lb boneless skinless chicken breast, diced into bite-sized pieces
• 3 cloves garlic, finely minced or pressed
• 2-3 tsp ground ginger /or/ 1 tbsp fresh ginger, finely chopped /or/ ginger paste measured with the heart
• 2 tsp ground coriander
• One 13-oz can coconut milk
• 1-1½ cups shredded carrots
• 1-3 tbsp Thai red curry paste (curry powder may be substituted)
• 1 tsp kosher salt
• ½ tsp black pepper
• about 3 cups fresh spinach leaves
• 1 tbsp lime juice
• 1-2 tbsp brown sugar (optional)
• ¼ cup fresh cilantro or basil, finely chopped (for garnish)
• rice, quinoa, or naan for serving

Steps/Directions

1. Heat oil in a large skillet. Add onion and sauté over medium-high heat until it begins to soften (about 5 minutes); stir intermittently.
2. Add the chicken and cook for about 5 minutes, or until chicken is done.
3. Add the garlic, ginger, and coriander, and cook for about 1 minute, or until fragrant; stir frequently.
4. Add the coconut milk, carrots, Thai curry paste, salt, and pepper, and stir to combine. Reduce the heat to medium and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
5. Add the spinach and lime juice and stir to combine. Cook until spinach has wilted and is tender, about 1-2 minutes. Taste and add brown sugar, additional curry paste, salt, pepper, etc. to taste.
6. Sprinkle with the cilantro or basil and serve immediately.

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Original recipe: Averie Cooks

Posted with enthusiasm by Piera

Steak & Gnocchi Bites

 Ingredients

• 1-1½ lb steak (sirloin, ribeye, new york, or tenderloin)
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper 
• 2 lb gnocchi
• Some kind of oil with a high smoke point (avocado oil, vegetable oil - not EVOO)
• 2 tbsp butter
• minced garlic - measure with your heart
• parsley
• shredded parmesan cheese

Steps/Directions

1. Cut steak into bite size pieces. Mix together lemon juice, olive oil, wu-sta-sher sauce, ACV, and spices. Marinate steak in sauce for anywhere between 1-8 hours.
2. Cook gnocchi according to directions on the package.
3. Heat oil in a pan until just smoking. Sear steak bites in batches - don't overcrowd the pan, and don't use too much of the marinating liquid. (They cook really fast, don't leave them unattended.)
4. Once all the meat is seared, add it all back into the pan along with butter. Once butter is melted, add the garlic and saute for 30 sec.
5. Add in gnocchi and saute for 3-5 min or until browned.
6. Serve topped with parsley and shredded parmesan cheese.

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Original recipe from TikTok baybee, all the kids are doing it.

Posted by Piera

Maple-Mustard Chicken Thighs

Yield: 4 servings (serving size: 2 thighs and 2 tablespoons sauce)

Ingredients

• 1/3 cup spicy brown mustard 
• 2 tablespoons brown sugar
• 3 tablespoons maple syrup
• 2 tablespoons yellow mustard
• 1 tablespoon grated onion 
• 1 tablespoon cider vinegar
• 2 teaspoons lower-sodium soy sauce
• 1/2 teaspoon black pepper
• 1 garlic clove, minced

• 8 bone-in chicken thighs, skinned 
• 1/4 teaspoon kosher salt
• Cooking spray 

Preparation

1. Combine first 9 ingredients. Place half of mixture in a zip-top plastic bag; reserve remaining mixture. 
2. Add chicken to bag; seal. Chill 2 hours.
3. Preheat grill to medium-high heat.   (or roast them in the oven for an hour or so)
4. Remove chicken from bag. Sprinkle chicken with salt. Place chicken on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Serve with reserved mustard mixture.

Chocolate Irish Stout Cupcakes

 Ingredients:

(For the cupcakes)

• 1 cup Irish stout (Guinness, Murphy's, etc)
• 1 cup unsalted butter
• 3/4 cup unsweetened cocoa powder
• 2 cups all purpose flour
• 2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 eggs
• 2/3 cup sour cream

(For the filling…chances are, this will be more than you need. Please use this as an excuse to liberally taste-test, and/or overfill your cupcakes. It is entirely your call.)

• 8 ounces bittersweet chocolate
• 2/3 cup heavy cream
• 2 tablespoons room-temperature, unsalted butter 

(For the frosting)

• 4 oz Cream Cheese, room temp
• 1/2 stick butter, room temp
• 1/2 lb powdered sugar
• 3 to 4 tablespoons Baileys Irish Cream

Instructions:

Make the cupcakes:

1. Preheat your oven to 350 degrees.
2. Cut the butter into large chunks. In a large-ish saucepan, over medium heat, bring the butter and stout to a simmer. 
3. While the butter melts, in a larger-than-the-saucepan-sized bowl, whisk together the flour, sugar, baking soda and salt. The butter and stout should be simmering by now; remove them from the heat, add the cocoa and whisk together until smooth. Allow this mixture to cool for a few minutes.
4. While you wait for the butter-stout-chocolate mixture to cool, mix the eggs and sour cream with an electric beater until smooth. Pour in the butter-stout-chocolate mixture, and mix until just combined.
5. Pour this thick, chocolatey goodness into the previously-whisked flour–sugar-baking soda-salt bowl. You’ll probably want to break out your spatula at this point. Stir until just combined.
6. Put paper liners in a mini cupcake tray. Trust me. You can oil/grease/spray all you want, but you will still leave chunks of cupcake behind when you remove them. I know this. Fill the cups 3/4 full of batter and bake for 12 minutes. Rotate the pan half way through for even baking.
7. After the cupcakes have cooled, poke a hole in the middle. You could also use the end of a wooden spoon or even your finger. If you go with that approach, spray a little Pam on it beforehand. Also consider washing it.

Now make the filling:

1. Put your bittersweet chocolate in a bowl. This is easy when you use bittersweet chocolate chips. If you’re using a bar of chocolate, chop it roughly. Or gently. Your call.
2. In a medium-sized (maybe even the same one that you used to melt the butter and stout previously) pan, bring the heavy cream to a simmer.
3. Pour the cream over the chocolate, add the butter and stir until smooth and combined. Refrigerate, stirring every 10 minutes, until it’s pourable but not too runny.
4. To fill the cupcakes, spoon the ganache into a frosting bag or a plastic ziplock with the one corner cut off. Gently squeeze the ganache into the holes in the cupcakes.

Now make the frosting:

1. Put your room temperature butter and cream cheese into a large-ish bowl. It’s about to get messy, and you’ll want room to add sugar and whip the snot out of it.
2. With an electric beater, whip the butter until it’s light and fluffy.
3. Slowly add 3 cups of the powdered sugar, a little bit at a time. This keeps the frosting from getting grainy, and also allows you to spend more time playing with your electric mixer. Both are very important.
4. Add 3-4 tablespoons of the Baileys, depending on the level of flavor you want.
5. Add more powdered sugar if the Baileys has made it too runny
6. Frost those babies.