Ground Turkey Sweet Potato Skillet

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 lbs extra-lean ground turkey
• 1 tsp clove garlic, minced
• ½ cup onions, diced
• ½ cup yellow pepper, diced
• 1 ½ cup sweet potato, diced
• Salt and pepper
• A pinch of chili pepper
• ½ cup shredded mozzarella cheese
• Green onions for garnishing

Instructions

1. In a skillet, heat olive oil over medium high heat.
2. Add ground turkey and garlic. Stir occasionally and cook for about 10 minutes.
3. Add onions and yellow peppers and cook until onions are gold brown.
4. Add the sweet potato, cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potato.
5. While the sweet potato is cooking pre-heat the oven to 400 degrees.
6. When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese.
7. When the cheese melts, remove from the oven and garnish with green onions.

Roast Beef-Spiced Steak Salad w/ Horseradish Dressing

I did a trial of PLATED, the meal delivery service and this was one of our meals.

2 plum tomatoes, quartered lengthwise
4 cups arugula
2 slices sourdough bread, cut diagonally
1 lemon
2 garlic cloves
10oz inside round steak
Spice mix:
    1/4 tsp onion powder
    1/8 tsp dried oregano
    1/8 tsp dried basil
    1/4 tsp cracked black pepper
    1/4 tsp garlic powder
1 tbl horseradish
1/4 cup mayo

1. Preheat oven to 450, halve the lemon, mince 1 garlic clove, pat steak dry
2. Roast tomatoes - put skin side up, drizzle with oil and season w/ salt and pepper, roast until shriveled and tender, about 8-10 minutes. Remove from baking sheet and set aside
3. Roast steak - while tomatoes roast, put steak round side up on another baking sheet. Season with salt then season with the spice mix. Roast about 10 min, remove and set aside from 5 min
4. dressing - whisk horseradish, mayo, juice of 1/2 lemon and garlic. Add in salt and pepper to taste
5. toast - heat 1 tbl oil in large pan, when it's simmering add bread and toast until golden. Remove and rub the whole garlic clove on one side
6. Slice steak against the grain as thinly as possible. Add arugula to bowl with dressing and toss to coat. Divide and top with tomatoes and steak and serve with steak on the side.

Chicken Souvlaki with Spinach Feta Rice

I did a trial of PLATED, the meal delivery service and this was one of our meals.

3/4 cup white rice
2 boneless skinless chicken breasts
1 lemon, divided
1 clove garlic
1 cup baby spinach
1/4 cucumber
handful of dill
1 tbl dried oregano
1 tbl honey
1 container Greek yogurt
1/2 cup crumbled feta

1. Bring rice and 1 1/4 cup water to a boil. Reduce heat, cover and cook for 10-12 minutes then let it sit covered for another 10
2. Cut chicken into small pieces, zest the lemon and cut it in half, mince the garlic, dice cuke, pick apart dill
3. mix oregano, honey, zest of the lemon, half of the lemon juice, garlic and 2 tbl olive oil in a plastic bag and then mix the chicken in there, let it marinate while you do #4
4. combine the yogurt, dill, cucumber and other half of the lemon juice in a bowl, this is your tzatziki
5. cook the chicken over medium heat with ~1 tbl olive oil. About 4 minutes each side
6. add feta, spinach and 1 tbl olive oil to the rice, mix together to wilt spinach
7. pour the tzatziki over the chicken and voila!

Spaghetti Squash with Bacon, Spinach and Goat Cheese

INGREDIENTS
1 medium spaghetti squash
1 tablespoon olive oil
kosher salt and freshly ground pepper
6 slices bacon, cut in 1-inch pieces
1 tablespoon red wine vinegar
1 tablespoon maple syrup
1 5-ounce bag baby spinach
2 ounces soft goat cheese, crumbled

I cooked my bacon in the oven because we like it better that way and I sauteed an onion before adding the spinach, thought that was a good addition.

PREPARATION
1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.

2 . Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash crosswise into rings about 1-inch thick, and run your knife around the inside of the rings to cut the seeds out. Drizzle the olive oil over the baking sheet, then spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then flip the rings over and season again.

3. Roast in the preheated oven until the squash is tender, about 30 minutes. When the squash is done, set it aside on the counter while you cook the bacon and spinach. It’ll be easier to handle if you let it cool for 10 minutes before taking it apart.

4. Heat a large skillet over medium heat, then add the bacon slices. Cook over medium heat, stirring often, just until the very edges of the bacon start to brown slightly, about 2 minutes. Turn the heat down to low and continue to cook until the bacon is crispy and the fat has rendered out, about 5 more minutes.

5. When the bacon is done, turn the heat up to medium and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze your pan, so that all of the caramelized bits of bacon end up in your food and not stuck to the bottom of your pan. After about 20 seconds, turn the heat back down to low and add the maple syrup. Stir everything together just to combine, then add the spinach, one handful at a time, stirring after every addition so that the spinach wilts and there’s room in your skillet for more. When all of the spinach is wilted, turn the burner off under the skillet and let everything sit in there while you finish the squash.

6. Peel the skin away from the squash, then use a fork or your hands to pull the strands apart, adding them to the skillet as you go. When all of the squash is in the skillet, add the goat cheese and toss everything together just to combine.

7. Divide between two plates and serve immediately.

Quinoa Stuffed Peppers

Ingredients

• 4 red bell peppers (any color will do, or a mix)
• 1 cup quinoa
• 1 pint cherry tomatoes, quartered
• 1 pound fresh asparagus, tough ends trimmed and cut into 1/4 inch pieces
• 1 5-ounce log goat cheese
• 1 garlic clove, minced
• zest and juice of 1 lemon
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 425F.
2. Slice bell peppers in half, remove stem, seeds and membranes. Place pepper halves, cut side down, onto a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast peppers for 15-20 minutes until just starting to char and soften. Remove from oven, flip pepper halves over and set aside.
3. Meanwhile, place quinoa in a dry saucepan over medium heat. Toast quinoa, stirring or shaking pan often, about 8-10 minutes or until just turning a light brown. Add 2 cups water, bring to a boil, then cover and reduce to a simmer. Cook quinoa for 10-15 minutes or until all water is absorbed. Fluff with a fork.
4. Mix together garlic, lemon zest and juice, olive oil and black pepper, whisk until combined.
5. Place quinoa, cherry tomatoes and asparagus in a medium-sized bowl. Add dressing and mix thoroughly. Season with salt and pepper.
6. Fill pepper halves with quinoa mixture. Divide goat cheese into 8 portions and crumble over the top.
7. Place stuffed peppers back in oven for 5 minutes until asparagus is crisp-tender and tomatoes and goat cheese are softened.
8. Can serve immediately or at room temperature.

** I added ground turkey and it was delicious! 

Breakfast Cupcakes (eggs)

INGREDIENTS:

*Makes 24 cupcakes

1- 12oz package of sausage (any flavor of your choice) browned and cut into small pieces
16 large eggs
1 cup Shredded Cheddar Cheese
½ cup milk
1 tbsp vegetable oil
1 tsp baking powder
Salt & pepper to taste
½ cup shredded Parmesan Cheese

DIRECTIONS:

1. Preheat oven to 375. Spray 2 muffin pans with cooking spray or line them with 24 cupcake liners.
2. Spoon the sausage pieces into each cupcake. Set aside.
3. In a medium bowl, whisk together eggs, milk, oil and baking powder until smooth. Gently stir in cheddar cheese and add salt and pepper to taste.
5. Ladle the egg mixture over sausage.
6. Bake for 15 or until egg is cooked through.
7. Sprinkle with Parmesan Cheese and serve warm.

Sweet & Spicy Pineapple Chicken

INGREDIENTS

• 2 pounds chicken breasts (3 large breasts) - frozen is fine
• 1/2 cup mild chunky salsa
• 2 tablespoons - 1/3 cup Franks Buffalo Hot WINGS sauce (NOT regular hot sauce)*
• 1 cup light brown sugar
• 1 20 oz. can pineapple chunks (drained)
• 1 15 oz. can black beans (rinsed & drained)
• 1 15 oz. can sweet corn (rinsed & drained)
• 1 4 oz. can diced green chillies
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 
  Garnishes (optional)
• Serve with tortillas, tortilla chips and/or rice
• sour cream
• cheese
• tomatoes
• avocados
• lettuce
• limes

INSTRUCTIONS

1. Place the chicken in the slow cooker then add the rest of the ingredients. Start with 3 tablespoons hot wings sauce and add more at the end of cooking if you aren't sure how hot you want it.
2. Cook on low for 6-7 hours or on high 4-6 hours. When chicken can shred easily, remove to a cutting board and shred. Mix the chicken back in the crockpot and allow to cook 30 more minutes. Taste and add additional hot wings sauce, brown sugar salt, pepper if desired.**
3. Transfer chicken to a strainer and drain off any excess liquid.
4. Serve chicken over rice or in tortillas, on salad, etc. with desired garnishes.

NOTES

*Regular hot sauce will NOT work in this recipe as hot WINGS sauce is much spicer and creamier. If you are not sure how spicy want it, start with 3 tablespoons hot wings sauce and add more at the end of cooking time. SEE BELOW for a list of more recipes using Frank's Hot WINGS sauce.
**If you are using the total 1/3 cup hot sauce, you might want to add more brown sugar to taste at the end of cooking to balance out the heat

Roasted Head of Cauliflower

• 1 medium-sized head cauliflower
• 3 Tbsp olive oil
• 1 clove garlic, finely minced
• kosher salt
• 2 Tbsp finely-grated Parmesan
• 1 tsp red pepper flakes

let's do it

1. Preheat oven to 350 degrees and spray a 9" pie dish with cooking spray. Trim the leaves and stems from the underside of the cauliflower and cut the bottom stem even with the florets so that the cauliflower sits flat.
2. Stir together the olive oil and garlic. Begin by brushing the bottom side of the cauliflower with the garlic oil. Season the underside and up inside the cauliflower with salt. Turn the head over and brush the top liberally with the garlic oil. Season the head with salt and sprinkle with Parmesan cheese and red pepper flakes.
3. Place the cauliflower into the pie dish and bake for 50–60 minutes or until the center of the cauliflower is tender when pierced with a knife and the exterior is golden brown.
4. Slice into wedges and serve nice and hot. Enjoy!