Cheesy Taco Stuffed Zucchini Boats

Ingredients

• 2 cans diced tomatoes and green chiles
• 3 medium zucchinis, cut in half lengthwise [1]
• 1 lb ground beef
• ⅓ cup diced onion
• 1 clove garlic, grated (or a few spoonfuls of minced)
• 2 tsp chili powder
• 2 tsp ground cumin
• ½ teaspoon oregano, rubbed between the palms of your hands [2]
• 1½ cups cauliflower rice (frozen is a great time-saver)
• ½ cup shredded cheese, orange variety, dealer's choice
• Cilantro for garnish

Instructions

1. Preheat oven to 400°F.
2. Drain the juice from one can of the tomatoes/chilies into a large baking dish. Set aside. Add the entire contents of the other can and spread evenly.
3. Use a small spoon to hollow out the center of the zucchini halves, leaving about ¼ an inch on either side. [3] Place them (cut side up) in the baking dish.
4. Saute the onion over medium-high heat. Add the ground beef and cook until brown. Then add in the garlic, spices, cauliflower rice, and remaining tomatoes and green chiles.
5. Mix everything together until combined and cook until heated through, about 3-5 minutes.
6. Divide the taco filling equally into the hollowed zucchini boats. Top with shredded cheese.
7. Cover with foil and bake 25-35 minutes or until cheese is melted and zucchini is cooked through.

Note: you can forgo the zucchini altogether and spread the taco mixture over tortilla chips, top with cheese, and have a huge, amazing pan of nachos.

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Original recipe: Recipe Runner
Posted by Piera

[1] So I can only fit 3 zucchinos (ha. leaving that) in my 9x13" Pyrex but I also doubled this recipe to not use only half a pound of ground beef (because why) - so the moral of the story is that you will have more taco filling than will fit in the zucchinos. Which is actually quite useful if you have a husband who *does not like* zucchini. or zucchino.
[2] oh, la, fresh-rubbed oregano *eye roll*
[3] no lie, this is actually a lot easier than it seems.

Tater Tot Bake

Ingredients

• 1 lb ground beef
• ½ onion, chopped
• 16 oz tater tots or hash browns
• Gravy [1]
• 1½ c shredded cheddar cheese

Instructions

1. Preheat oven to 350°F.
2. In a large skillet over medium-high heat, brown the ground beef with the onion. Drain excess fat, and season with salt and pepper to taste.
3. Spread the beef mixture evenly over the bottom of a 2-quart casserole dish (aka a 9x9" pan). Arrange potatoes evenly over beef layer.
4. Pour gravy over tater tot and beef. Sprinkle cheese evenly (and, let's be honest, liberally) over the top.
5. Bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and slightly brown.

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Original recipe: Allrecipies

Posted by Piera

[1] the original recipe called for one 10.5-oz can condensed cream of chicken soup and ½ c milk in place of the gravy. I was making it that way for a bit until I remembered that I think "cream of" soups are kind of gross, and also that I know how to make gravy. There was unanimous agreement that the version with the actual gravy was much better.

Roasted Paprika Chicken and Veggies

Ingredients

• 1 lb small potatoes, dealer's choice on kind
• 6 carrots [1] halved lengthwise and cut into thirds
• 2 lb chicken thighs (boneless & skinless)

Also:

• extra virgin olive oil
• paprika
• salt
• black pepper

Instructions

1. Preheat oven to 450°F
2. Add potatoes and carrots to a 9x13" pan. Drizzle with olive oil and season with salt and pepper; toss to coat.
3. Place in the oven and roast while you prepare the chicken (5-10 minutes).
4. Heat a cast iron skillet over medium-high heat.
5. Season chicken with paprika [2], salt, and pepper.
6. Coat bottom of skillet with oil. Add chicken and cook until browned, 1-2 minutes per side.
7. Transfer the cast iron to the oven. [3] While it's open, stir those veggies a bit. Roast until chicken is cooked through and vegetables are tender, 10-15 more minutes.

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Original recipe from the Mealime app/website
Posted by Piera

[1] 6 or, you know, as many as seem appropriate. I don't know your life.

[2] by "season" I mean "douse liberally" and rub it all in. aww yeah. you know you like that.

[3] alternatively, you can transfer the chicken to the pan with the veggies, but I find it's just easier to use the cast iron in the oven.

Baked Turkey Meatballs- 7 Ways

Ingredients

Base recipe (start them all with this)

• 1 lb ground turkey
• 1 egg
• 1/2 cup breadcrumbs
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon salt

Thai Curry Turkey Meatballs

• 1 tablespoon Thai red curry paste
• 1 1/2 teaspoons brown sugar
• 1 teaspoons fish sauce

Taco Turkey Meatballs

• 2 tablespoons taco seasoning

Italian Turkey Meatballs

• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 cup shredded parmesan

Greek Turkey Meatballs

• 1 clove garlic minced
• 2 tablespoons lemon zest
• 1/2 cup feta cheese
• 1 teaspoon dried oregano

Hoisin Ginger Turkey Meatballs

• 2 tablespoons hoisin sauce
• 2 teaspoons soy sauce
• 2 tbsp fresh ginger grated

Maple Chipotle Turkey Meatballs

• 1 tbsp maple syrup
• 2 tablespoons adobo sauce
• optional: 1/2 chipotle pepper for extra spice

Lemongrass Ginger Turkey Meatballs

• 1 stalk lemongrass outer leaves removed, cut into small chunks
• 1 shallot or half a small onion cut into chunks
• 1 inch piece of ginger sliced
• 1 tablespoon oil

Instructions

All meatballs except Lemongrass Ginger Meatballs

1. Stir together all ingredients.
2. Roll into 1.5 tablespoon balls.
3. Bake at 375°F for 20 minutes, or until cooked through.

Lemongrass Ginger Meatballs

1. Place the lemongrass, shallot, ginger and oil in a small food processor and puree until smooth.
2. Add to a small pan and cook, stirring occasionally, for 5-8 minutes, until lightly golden and cooked through.
3. Transfer to a medium bowl containing all the remaining ingredients and follow other Instructions from there.

Serving Suggestions

Thai Curry Baked Turkey Meatballs
with cauliflower rice
with a carrot & cucumber slaw
with steamed veggies and rice

Taco Baked Turkey Meatballs
meatball…tacos?
burrito bowls


Italian Baked Turkey Meatballs
baked in marinara and served over zoodles + linguine
add to minestrone soup in place of sausage
with Creamy Parmesan Mashed Cauliflower


Greek Baked Turkey Meatballs
Serve in a pita pocket with greek salad and tzatziki
Serve with roast potatoes, peppers and onion
with Wild Rice Pilaf

Hoisin Ginger Baked Turkey Meatballs
serve on a soba noodle salad
serve in lettuce wraps with rice and thinly sliced bell peppers (plus extra hoisin)


Maple Chipotle Baked Turkey Meatballs
Serve with sweet potato fries
burrito bowls
Serve with a salad tossed in Asian Salad Dressing


Lemongrass Ginger Baked Turkey Meatballs
Add to a stir fry (goes particularly well with Thai and Vietnamese flavors)
Make meatball bahn mi


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Original recipe: Sweet Peas and Saffron
Posted by Jasmine

Smokey Black Bean Soup

Ingredients

• 4 cans black beans, rinsed (Ain't nobody got time to soak beans)
• 1 lb smoked ham hock or shank
• 2 bay leaves
• 5 cups water
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 4 Tbsp olive oil
• 1 large yellow onion, chopped fine
• 1 medium sweet potato, chopped into 1/2-inch pieces (can substitute 2 large carrots)
• 1/2 carrot, chopped fine
• 1 celery rib, chopped fine
• 1/2 teaspoon salt
• 4 medium garlic cloves, minced
• 1 Tbsp ground cumin
• 1 teaspoon chili powder - (This would almost certainly be better with a little cayenne, too, because I loves me some heat, but that's to your discretion)
• 6 cups chicken stock
• 1 Tbsp molasses
• 1 red bell pepper, roughly chopped
• 3 to 4 Tbsp lime juice (can substitute lemon juice)
• Salt

Garnish:

• Chopped fresh cilantro
• Sour cream
• Avocado, peeled and chopped

Method

1. *I just threw it all in a crockpot and skipped the blender last time and it was great! Do what you want!  This soup doesn't own you!  (Don't forget to get the meat off the ham hock)

or

1. Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes. 
2. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.
3. Add the beans, ham hock, bay leaves, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.
4. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.
5. Remove 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller portions, depending on the size of your blender. Don't fill the blender more than half way at a time and hold the lid while blending.) 
6. Add back the ham pieces to the soup. 
7. Add 3 Tbsp of lime juice. 
8. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.

Serve with garnishes. Makes 8 cups. Serves 6.

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Original recipe: Simply Recipes

Posted by Jasmine

Creamy Avocado & White Bean Wrap

Ingredients

• 2 tablespoons cider vinegar
• 1 tablespoon canola oil
• 2 teaspoons finely chopped canned chipotle in adobo  
• 1/4 teaspoon salt
• 2 cups shredded red cabbage (This is also good with extra carrots and/or corn in place of the cabbage)
• 1 medium carrot, shredded
• 1/4 cup chopped fresh cilantro
• 1 15-ounce can white beans, rinsed
• 1 ripe avocado
• 1/2 cup shredded sharp Cheddar cheese
• 2 tablespoons minced red onion
• 4 8- to 10-inch whole-wheat tortillas

Directions

1. Whisk vinegar, oil, chipotle and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine. Taste for spice level and add more adobo sauce.
2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto tortilla and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. 
4. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Serve with tortilla chips, salsa and Tecate beer.

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Original recipe: Eating Well

Posted by Jasmine

Brazilian Chicken with Coconut Milk

INGREDIENTS

• 1 teaspoon ground cumin
• 1 teaspoon ground cayenne pepper
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 4 skinless, boneless chicken breast halves

• salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 tablespoon minced fresh ginger
• 2 jalapeno peppers, seeded and chopped
• 2 cloves garlic, minced

• 3 tomatoes, seeded and chopped
• 1 (14 ounce) can light coconut milk
• 1 bunch chopped fresh basil

DIRECTIONS

1. In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
3. Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. 
4. Mix in the tomatoes and continue cooking 5 to 8 minutes. 
5. Stir in the coconut milk. 
6. Serve sauce over the chicken. Garnish with the basil.

I served this over rice

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Original recipe: AllRecipes

Posted by Jasmine

Beef Bulgolgi Bowls

Ingredients

• 2 bundles scallions
• 4 tbsp white wine vinegar, divided
• 1 tsp sugar
• 2 cucumbers
• 8 oz shredded carrots
• 1 1/4 lb ground beef (or steak, sliced)
• 8 oz bulgogi sauce (aka Korean barbecue sauce)
• 1/4 cup sour cream
• 2 tsp sriracha (or more to taste)
• jasmine or white rice

Directions

1. Set rice to cook.
2. In a medium bowl, combine:
3. 2 tbsp white wine vinegar
4. sugar
5. pinch of salt
6. Using a peeler, shave cucumber lengthwise into ribbons. Toss ribbons into the vinegar mixture. Set aside, tossing occasionally until ready to serve.
7. Thinly slice the scallions, separating whites from greens.
8. Heat a drizzle of oil in a large pan over medium heat. Sauté carrots until tender. Transfer to plate or small bowl.
9. Heat another drizzle of oil in the same pan over medium heat. Add scallion whites and cook until fragrant, about 1 minute. Add beef. Cook until browned and cooked through, breaking into pieces.
10. Meanwhile, in a small bowl, combine sour cream and sriracha. Stir in small amounts of water until mixture reaches drizzling consistency.
11. Add remaining vinegar (2 tbsp) to browned beef, cook 30 seconds. Add bulgogi sauce. Bring to a simmer then immediately remove from heat.
12. To assemble bowls: rice, beef, carrots, cucumber (removed from excess liquid), sriracha crema drizzle, and scallion greens.

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Original Recipe: adapted from HelloFresh
Posted by Emilee

Creamy Sausage Tortellini Soup

Ingredients:

• 1 lb Italian sausage
• 1 small yellow onion, diced
• 1 shallot, diced
• 2 large carrots, peeled and diced
• 4 garlic cloves, minced
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 14 oz refrigerated cheese tortellini
• 1 tsp Italian seasoning
• 6 oz chopped fresh spinach
• 2 cups heavy cream

Directions:

1. In a large stockpot set over medium-high, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel lined plate; set aside.
2. Add onion, shallot and carrot, sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.
3. Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth, whisk to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 6 minutes.
4. Pat as much grease as possible off of the sausage, then add it along with the tortellini, salt, pepper, Italian seasoning, spinach, and half & half. Simmer for 5 minutes, or until the tortellini is fully cooked.
5. Serve immediately with freshly grated parmesan, if desired.

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Original Recipe: Life Made Simple

Posted by Emilee

5 Ingredient Baked Coconut Curry Cod

Ingredients

• 4 individual cod fillets
• Salt & pepper
• 1½ cups coconut milk
• 2 teaspoons grated fresh ginger
• 2 teaspoons curry paste (red, green, yellow, whatever)

Instructions

1. Preheat oven to 400˚F (200˚C). Season cod fillets with salt & pepper.
2. In a small saucepan over medium-high heat, whisk together coconut milk, ginger and curry paste until smooth. Pour a thin layer of sauce into a large baking dish. Place fish on top, and pour remaining sauce into the pan.
3. Bake for 20 minutes (cod should be fully opaque and flakes easily with a fork).
4. Serve with a generous portion of sauce.

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Original recipe: Simply Whisked

Posted by Jasmine