Subscribe for free to receive more recipes!

Subscribe now

FRENCH ONION MEATBALLS:

Ingredients:

• 1-2 yellow onions, sliced into thin half moons

• 1-1.5 lbs ground beef (I always buy 80/20)

• 1/4 cup panko bread crumbs

• 1 egg

• 1 tbsp worcestershire sauce

• 2 tbsp fresh chopped parsley (can sub with 1/2 tbsp dried parsley)

• 1 tsp salt

• 1 tsp pepper

• 1/2 cup fresh grated parmesan cheese

• 1/2 tbsp flour

• 1 cup beef broth

• 1/2 cup heavy cream

Instructions:

1. Caramelize your onions! Sauté sliced onions in a sauce pan with olive oil and a pinch of salt. Cook on a LOW heat for about 30 minutes. I usually cover mine for 20 minutes stirring occasionally while they get soft and then remove the lid for the remaining time. The goal is for your onions to get soft and caramelized slowly, that is why I always start with this step!

2. Make your meatball mixture. Combine ground beef, breadcrumbs, egg, worcestershire sauce, salt, pepper, parmesan, parsley and 3/4 of your caramelized onions. Save the remaining onions for later! Once everything is well combined, form your meatballs.

3. Sear meatballs on both sides and then remove from heat. They do not need to be fully cooked, we will fully cook them in our sauce later!

4. Add the rest of your caramelized onions to the pan you cooked your meatballs in, add flour. Once your onions are well coated slowly pour in your beef broth and heavy cream mixing out any flour clumps. Bring to a light simmer and add your meatballs back into the sauce. Let simmer until your meatballs are cooked through.

5. Serve over mashed potatoes and enjoy!
   

FULL RECIPE VIDEO HERE! →

WHITE CHEDDAR ADULT MAC N CHEESE:

Ingredients

• 1lb pasta (I used medium shells!)

• 1/2 bag frozen peas

• 1 tbsp butter

• 1/2 yellow onion, diced

• 2 cloves of garlic, minced

• 1 tbsp flour

• 3/4 cup heavy whipping cream

• 1/2 cup chicken stock

• 1/4 tsp nutmeg

• fresh cracked pepper

• 1 cup Gruyere cheese

• 1/2 cup Sharp White Cheddar cheese

• 1/4 cup Parmesan cheese

Instructions:

1. Boil your pasta in salty water! Add in frozen peas when pasta has 1 minute left of cooking.

2. Saute onions and garlic in butter until fragrant, about 3-5 minutes.

3. Add flour and cook until a thick paste forms. Slowly whisk in heavy whipping cream, making sure that you stir constantly and there are no flour lumps. Mix in chicken stock, nutmeg and fresh cracked pepper.

4. With your heat on low, slowly add in your cheese. Mixing constantly and allowing to completely melt before adding more.

5. Add pasta noodles to your sauce directly from the pasta water. Add pasta water as needed to loosen up your cheese sauce.

6. I served mine with chicken cutlets and it was delish!

   FULL RECIPE VIDEO HERE →

MAPLE DIJON CHICKEN BOWLS

Maple Dijon Dressing/Marinade:

• 1/4 cup maple syrup

• 1/2 cup olive oil

• 1/3 cup dijon mustard

• 1 sprig chopped rosemary

• 1 sprig fresh thyme

• 3 cloves garlic

• salt and pepper to taste

• 1lb chicken breasts

Bowl Elements:

• Chopped kale

• Roasted sweet potatoes

• Roasted carrots

• Roasted brussel sprouts

• Candied walnuts

• Rice (or wild rice)

• Chopped apples

Instructions:

1. I usually fully coat my chicken breasts in about half of the marinade and let sit for a few hours. You can either roast the chicken on a sheet at 400 degrees with your veggies OR you can pan sear it for a few minutes on both sides and finish it in the oven until it reaches 165 degrees internally.

2. Use the remaining dressing for the top of your bowl and mixed in well with your raw kale!

   FULL RECIPE VIDEO HERE! →

CHICKEN PARM MEATBALLS

Ingredients:

• 1lb ground chicken

• 1 egg

• 1/3 cup Panko bread crumbs

• 2 tbsp fresh parsley, chopped

• 1 tsp garlic powder

• 1 tsp italian seasoning (I like to use Trader Joe’s Green Goddess Seasoning as well)

• Salt and Pepper

• 1/4 cup fresh parm

• 10 mozzarella pearls or cubes

• 1/2 cup flour

• 1 jar of your fav marinara sauce

• Additional mozzarella and fresh basil

Instructions:

1. Combine ground chicken, egg, breadcrumbs, parsley, parmesan and seasonings. Form into golf ball size meatballs, I got about 10! Add in your mozzarella to the middle of each meatball.

2. Toss meatballs in flour and set aside. Sear meatballs in a hot skillet until golden brown on all sides. They don’t need to be fully cooked, just a good sear!

3. Add the jar of marinara sauce to the meatballs, as well as any additional mozzarella and fresh basil. Toss the entire skillet in a 350 degree oven and let cook until meatballs are fully cooked to an internal temp of 165 degrees, this should take about 15 minutes.

4. Serve over pasta of choice! I loved it with a butter, parmesan orzo!

1. FULL RECIPE VIDEO HERE! →

If you try any of these out please let me know, I love to hear from you all!!

Subscribe for free to receive recipe round ups + more!

Subscribe for free to receive more recipes!

Subscribe now

FRENCH ONION MEATBALLS:

Ingredients:

• 1-2 yellow onions, sliced into thin half moons

• 1-1.5 lbs ground beef (I always buy 80/20)

• 1/4 cup panko bread crumbs

• 1 egg

• 1 tbsp worcestershire sauce

• 2 tbsp fresh chopped parsley (can sub with 1/2 tbsp dried parsley)

• 1 tsp salt

• 1 tsp pepper

• 1/2 cup fresh grated parmesan cheese

• 1/2 tbsp flour

• 1 cup beef broth

• 1/2 cup heavy cream

Instructions:

1. Caramelize your onions! Sauté sliced onions in a sauce pan with olive oil and a pinch of salt. Cook on a LOW heat for about 30 minutes. I usually cover mine for 20 minutes stirring occasionally while they get soft and then remove the lid for the remaining time. The goal is for your onions to get soft and caramelized slowly, that is why I always start with this step!

2. Make your meatball mixture. Combine ground beef, breadcrumbs, egg, worcestershire sauce, salt, pepper, parmesan, parsley and 3/4 of your caramelized onions. Save the remaining onions for later! Once everything is well combined, form your meatballs.

3. Sear meatballs on both sides and then remove from heat. They do not need to be fully cooked, we will fully cook them in our sauce later!

4. Add the rest of your caramelized onions to the pan you cooked your meatballs in, add flour. Once your onions are well coated slowly pour in your beef broth and heavy cream mixing out any flour clumps. Bring to a light simmer and add your meatballs back into the sauce. Let simmer until your meatballs are cooked through.

5. Serve over mashed potatoes and enjoy!
   

FULL RECIPE VIDEO HERE! →

CREAMY CHICKEN TACO SOUP

Ingredients

• 3 Chicken breasts

• 1 can corn, drained

• 1 can black beans, drained

• 1 can Rotel (or you can do a can of diced tomatoes & 1 can green chiles)

• 1 taco packet (I have been loving the kinders taco seasoning lately!)

• 1 tsp salt

• 1 tsp cumin

• 4 cups chicken broth

• 1/2 cup sour cream (or plain greek yogurt)

• fresh cilantro

• fresh lime

Instructions:

1. Add chicken, all canned goods, taco packets and seasoning to your slow cooker with the 4 cups of chicken broth.

2. Slow cook on low for 4 hours.

3. Remove chicken and shred, add it back in with sour cream, fresh cilantro and lime.

4. Serve with cheese, tortilla chips and more cilantro and lime!

   FULL RECIPE VIDEO HERE →

MISO GLAZED STEAK BOWLS

Steak Marinade:

• 2 New York Strip Steaks

• 1/3 cup soy sauce

• 2 tbsp miso paste

• 2 tbsp brown sugar

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 3 cloves grated garlic

• 1 tsp fresh grated ginger

Spicy Mayo:

• 1/4 cup kewpie mayo

• 2 tbsp siracha

• 1/2 tbsp rice vinegar

• pinch of salt

Instructions:

1. Combine marinade ingredients and then pour over steaks. Let marinate for 30 minutes.

2. Grill your steaks! I have found that the grill gives these a good char on the outside and adds an amazing flavor!

3. Serve steaks over rice with veggie of choice and spicy mayo drizzled over the top!

FULL RECIPE VIDEO HERE! →

CLASSIC POT ROAST:

Ingredients:

• 2-3lb beef chuck roast

• 1 yellow onion, roughly chopped

• 5-6 yukon gold potatoes cut in half

• 1 packet onion soup mix

• 1 packet ranch seasoning

• 2 tbsp worcestershire sauce

• 2 cups beef broth

Instructions:

1. Dump all ingredients into a slow cooker and let cook on low for 8 hours!

2. Shred pot roast meat and set aside. Remove potatoes and add a corn starch slurry to remaining sauce in slow cooker (1 tbsp cornstarch mixed with 1-11/2 tbsp water). Bring sauce to a simmer and let cook until thickened.

3. Mash potatoes and serve pot roast over them with your thickened gravy on top!

If you try any of these out please let me know, I love to hear from you all!!

Subscribe for free to receive recipe round ups + more!

MARRY ME CHICKEN ALFREDO:

Ingredients:

• 1-2 chicken breasts

• 4 cloves garlic

• 4-5 chopped sun dried tomatoes

• 1 tsp sun dried tomato oil

• 1/2 cup (or 1 stick) butter

• 1/2 cup pasta water

• 1/2 cup heavy cream

• 2 tbsp cream cheese

• 1-2 cups freshly grated parmesan cheese

• Fresh cracked pepper

• 1 pkg spaghetti noodles

Instructions:

1. Season chicken breasts with salt pepper and garlic, I like to butterfly my chicken in half first. Sear over high heat for 2 minutes, or until one side has a golden brown crust. Flip and cook in 400 degree oven for 10 mins or until chicken reaches 165. Remove from pan

2. Start your pasta on the stove, make sure to salt your water generously!

3. In the same pan that you cooked your chicken in, sauté minced garlic cloves and sun dried tomatoes in the butter and oil for 3-5 mins.

4. Add in pasta water and heavy cream, mix to combine. Bring to a light simmer and add in cream cheese, cooked and diced chicken and fresh pepper. Cook on a medium heat until well combined

5. Add your noodles to the sauce directly from the boiling pasta water, mix well.

6. Remove from heat and add in Parmesan cheese.

7. Serve with fresh basil and additional Parmesan cheese!

FULL RECIPE VIDEO HERE! →

BUTTERMILK BISCUIT CHICKEN POT PIE:

Ingredients

• 1-2 cups cooked chicken shredded

• Homemade/store bought biscuits (I used my homemade buttermilk biscuit recipe!)

• 3 stalks of celery, diced

• 2 carrots, diced

• 1 yellow onion, diced

• 4 cloves of garlic, diced

• 1 tbsp italian seasoning

• salt and pepper to taste

• 2 tbsp butter

• 2 tbsp flour

• 2 cups chicken broth

• 1 tbsp better than bouillon

• 1/4 cup heavy whipping cream

• 1/2 bag frozen peas

1. Saute celery, carrots and onion over a medium heat in a cast iron pan until soft and fragrant, 3-5 minutes.

2. Add, garlic, italian seasoning, salt and pepper. Let saute for another 3-5 minutes.

3. Make a roux (equal parts flour to fat!) by adding your butter to your veggie mixture, let it melt completely. Add in your flour, the veggie mixture should be thick like a paste.

4. Slowly mix in your chicken broth, making sure that it is well combined with no clumps. Add, heavy whipping cream and better than bouillon.

5. Allow mixture to simmer slightly while you prep your biscuit topping!

6. Mix in frozen peas right before biscuits go on top of your pot pie mixture, this helps them keep their structure and not go mushy!

7. Place an even layer of biscuits over your pot pie filling. Brush with egg wash for a golden biscuit.

8. Bake at 350 degrees for 25-30 minutes, you want your biscuits fully cooked through and golden brown.

9. Optional: coat your biscuits in a garlic compound butter when they are fresh out of the oven.

10. Serve and enjoy!

    FULL RECIPE VIDEO HERE →

MONGOLIAN BEEF AND GREEN BEANS:

Steak Marinade:

• 1lb thinly sliced steak, I use sirloins or a New York cut and hand slice the meat.

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tbsp rice vinegar

• 1 tsp baking soda

• 1 tbsp corn starch

Mongolian Sauce:

• 3/4 cup water

• 1/4 cup soy sauce

• 1/3 cup brown sugar

• 1 tbsp sesame oil

• 1 tbsp rice vinegar

• 1 tsp fresh ginger

• 3 cloves garlic

• 1/2 tbsp corn starch

1. Combine steak with marinade ingredients and let sit for 20-30 mins.

2. Combine sauce ingredients in a separate bowl and mix well.

3. Shallow-fry marinated steak in a neutral oil. Your oil should be very hot and the steak should cook for about 3-4 minutes, you do not want to overcook your steak. If needed cook in batches to not overcrowd the pan, I usually cook mine in 2-3 batches. Remove from heat once cooked.

4. Drain any excess oil from pan. Steam green beans in same pot until tender. I add 1/3 cup of water with some sesame oil and cover until the beans are fork tender.

5. Add sauce and bring to a simmer. Let cook until sauce thickens, this can happen fast so keep an eye on it!

6. Add cooked steak to thickened sauce, mix well.

7. Serve over rice with green onions and sesame seeds to garnish!

FULL RECIPE VIDEO HERE! →

*The cooking process for this steak is called “velveting”, we are adding baking soda into the marinade to tenderize our beef and cornstarch to coat the beef that will give it a good crust when shallow frying. I use this process on most of my asian inspired dishes, this is what takes it to the next level! You can also do this whole recipe and sub the steak for chicken, it will work great! Just thinly slice your chicken like you would the steak and you’ll get the same result!

If you try any of these out please let me know, I love to hear from you all!!

Subscribe for free to receive recipe round ups + more!

I can’t believe I am actually sharing this recipe with you guys because it is like my “secret go-to recipe” to bring when I am on dessert duty! But, I love you guys that much and don’t want there to be any secrets between us! Plus, it’s my husband’s bday (this is his fav dessert) and I am feeling happy & generous (;

FULL RECIPE:

Cake:

• 1 1/2 cup boiling water

• 1/2 cup butter (I cut mine into cubes)

• 1 1/4 cup old fashioned oats

• 1 1/2 cup flour

• 1 cup sugar

• 1 cup brown sugar

• 2 eggs

• 2 tsp apple cider vinegar

• 1 tsp salt

• 1 tsp cinnamon

• 1 tsp baking soda

Frosting:

• 3/4 cup brown sugar

• 1/2 cup butter

• 1/4 cup evaporated milk

• 1 cup chopped walnuts

• 1 cup coconut flakes

INSTRUCTIONS:

1. Pour boiling water over butter & old fashioned oats. Let sit covered for 20 mins.

2. Add remaining ingredients and mix well

3. Pour into greased & floured 9x13 pan. Bake at 350 degrees for 40 minutes.

   1. yes, this recipe is really that easy lol. I always bake mine for exactly 40 minutes and it comes out perfect!

4. Start on your frosting (I usually start on this when the cake has 10 mins left to bake)! Melt butter in a sauce pan.

5. Add in the remaining frosting ingredients and let cook until it reaches a soft boil.

6. Spread frosting on your hot cake when it comes out of the oven.

7. Set your oven to broil. Broil your cake for 2-5 mins, your frosting will bubble and your coconut flakes/walnuts will brown. Keep an eye on it, do not leave the kitchen! (the longer you let this sit under the broiler, the more your sugar will caramelize and make a sort of brûléed topping for your cake! If you want it more gooey, don’t leave it under as long!)

8. Serve and enjoy, this cake is so good warm with some vanilla ice cream!!

FULL RECIPE VIDEO HERE!!

EVERYONE GO MAKE THIS AND COME BACK TO LET ME KNOW WHAT YOU THINK!! 🫶🏻🫶🏻🫶

GREEK CHICKEN SALAD

Greek Lemon Chicken Marinade:

• 2lb chicken boneless skinless chicken thighs

• 1/4 cup olive oil

• Zest & juice of 1 lemon

• 3 cloves garlic

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt & pepper

• 1/2 tbsp oregano

1. Combine marinade ingredients and add chicken. I like to do this 8 hours before I am ready to start cooking dinner, however if you are in a time crunch you can make do with 30 minutes!

2. Grill your chicken! Once my grill reaches around 300 degrees I pop the chicken on and cook it 3-5 minutes per side or until the chicken has reached an internal temp of 165 degrees.

Greek Salad Dressing:

• 1/3 cup olive oil (you want high quality olive oil - I use Oliva Dorado “Rylee15” will save you 15%!)

• 2 tbsp red wine vinegar

• 2 tbsp dijon mustard

• 1 tsp honey

• 1 tsp garlic powder

• 1 tsp onion powder

• salt to taste

1. Combine dressing ingredients. I like to blend mine up with an immersion blender to ensure that it is really well combined!

2. Pro tip when making salad dressings: make your dressing before you prep anything else! The more your dressing sits, the flavors of the ingredients will blend together and shine more!

Greek Salad Toppings:

• Green cabbage base - thinly sliced

• Sugar snap peas

• Cucumber

• Cherry tomatoes

• Fresh mint

• Fresh mill

• Fresh basil

• Feta cheese

FULL RECIPE VIDEO HERE! →

oh and if you are wondering where all my cute enamelware is from (I know you were DYING to ask) - Crow Canyon is my absolute favorite, my kitchen is slowly being taken over with all the splatter cooking dishes!! “Rylee15” will save you 15% at checkout!

ASIAN INSPIRED - GARLIC & STEAK NOODLES

Savory Steak Marinade:

• Sirloin steaks

• 2 tbsp brown sugar

• 1/4 cup soy sauce

• 1 tbsp mirin

• 1/2 tbsp fish sauce

• 1/2 tbsp gochujang paste

• 2 cloves grated garlic

• 1/2 tsp grated ginger

1. Combine marinade ingredients and let sit at room temp for 30 minutes before grilling.

2. Remove steaks from marinade and season all sides heavily with salt.

3. Grill to your desired temp! I cook mine till ~130 degrees farenheit for a medium cook.

Garlic Noodle Sauce:

• 1/4 cup soy sauce

• 3 tbsp brown sugar

• 1/2 cup water

• 2 tbsp black vinegar

• 1 tbsp fish sauce

• 1/2 tbsp gochujang paste

• 1/2 tbsp cornstarch

Garlic Noodles:

• 10.5oz cantonese egg noodles

• Green onion (cook with the whites, garnish with the greens!)

• 4 cloves grated garlic

• 1 tsp grated ginger

• Green cabbage, thinly sliced

• Sugar snap peas

1. Combine sauce ingredients in a separate bowl.

2. In a large pan, saute garlic, ginger and the whites of your green onion until fragrant (about 3-5 minutes).

3. Add in your cabbage and snap peas, cook for 5 minutes or until your veggies get soft.

4. Add in your sauce! You want your pan hot! Don’t be afraid of your sauce hitting a rapid simmer, this is going to help you get a thick glossy sauce. Once your sauce thickens (this can happen in 1-3 minutes) add in your cooked egg noodles. I add in my noodles directly from the boiling water, this way we get a bit of pasta water in our sauce!

5. Remove from heat and serve! I like to serve my noodles with the sliced steak on top, garnished with the greens of your green onion and sesame seeds!

   FULL RECIPE VIDEO HERE →

SMASH BURGER TACOS

Burger Patties:

• 1lb ground beef (I use 80/20)

• Kinders Prime Steak Seasoning (1-2 tbsp)

• Fresh tortillas

• Sharp cheddar cheese

Toppings:

• Shaved green cabbage or iceberg lettuce

• Burger sauce of choice

• Caramelized onions

• Tomatoes

• Avocado

• Pickles

1. Season your ground beef with the Kinders seasoning (this is my fav burger seasoning!!). Squish your ground beef into a thin layer covering one side of the tortilla. Repeat till you use up all your beef.

2. Heat an oiled pan over the stove, you want your heat set to medium-high. Add in your tortilla patty with the beef side down. Apply a smash burger weight if you have one. Cook about 3 minutes or until you have a good char and the beef is cooked to your liking. Flip, add cheese and cook tortilla until crispy.

3. Add your toppings and enjoy!

FULL RECIPE VIDEO HERE! →

If you try any of these out please let me know, I love to hear from you all!!

Subscribe for free to receive my weekly recipe round ups!

TUESDAY: BBQ CHICKEN TENDERLOINS + GRILLED VEGGIE KABOBS

BBQ Chicken Tenderloins:

• 2lb chicken tenderloins (this amount fed my husband and I the whole week!)

• Olive Oil

• 1 tbsp Kinders Prime Steak Seasoning (my fav, but you can also do salt/pepper/garlic)

• 1 cup BBQ sauce (I used Sweet Baby Rays!)

1. Remove tendons from chicken tenderloins (the little white string)

2. In a large bowl, coat tenderloins with olive oil and season with the Prime Steak Seasoning and then add your BBQ Sauce.

3. Grill your chicken! Once my grill reaches around 300 degrees I pop the chicken on and cook it 3-5 minutes per side or until the chicken has reached an internal temp of 165 degrees. Tenderloins cook fast, this is when a meat thermometer really comes in handy! When you flip your chicken, I coated it with a bit more BBQ sauce, this gives the chicken an amazing crust!

Grilled Vegetable Kabobs:

• Red Onion

• Yellow Squash

• Zucchini

• White Mushrooms

• Trader Joes Green Goddess Seasoning (or Italian Seasoning!)

• salt & pepper to taste

• Olive Oil

1. Chop onion into cubes, zucchini and squash into thick slices and leave your mushrooms whole!

2. Toss your veggies in olive oil and Green Goddess seasoning.

3. Layer veggies on your skewers.

4. Grill them up!! These will take a little longer than your chicken. I would put them on 5-10 minutes before your chicken.

My Easy Garlic “Mashed” Potatoes:

• Red potatoes

• Parmesan Garlic Butter (I bought this from Trader Joes, but you can make your own!)

• Plain Greek Yogurt or Sour Cream

• Milk

• Salt & Pepper to taste

1. Boil potatoes until they are fork tender.

2. Add in your butter and a big scoop or plain greek yogurt - mash everything with your fork!

3. Loosen it up with a bit of milk and season with salt to taste. And guys its seriously as easy as that!

FULL RECIPE VIDEO HERE! →

WEDNESDAY: HOMEMADE CRUNCHWRAPS

Taco Meat:

• 1lb Ground Beef

• 1 packet Taco Seasoning

• Black beans (optional)

• Canned Sweet Corn (optional)

• 1/4 cup Ketchup

• 1/4 cup Plain Greek Yogurt or Sour Cream

• 1/4-1/2 Cheddar Cheese

1. Brown ground beef in a skillet on the stove. Once browned add in beans, corn and taco seasoning.

2. Once the ground beef is fully cooked, add in ketchup, greek yogurt and cheese.

3. Let simmer on low heat until you are ready to serve!

Crunchwrap Toppings:

• Homemade Queso

• Fresh Pico de Gallo

• Fresh Guacamole

• Sour Cream

• Shredded Lettuce

• Tortilla Chips

• Cheddar Cheese (to help you wrap up your crunchwrap!)

1. Start with a burrito size tortilla (yes you want the big ones!) it helps if you warm up your tortillas on a griddle first. Start with your ground beef and layer on toppings from there. My #1 tip is to START SMALL!! These tend to grow very quickly and the more stuff you have in there, the harder it will be to wrap!

2. Once you have all your fillings complete, layer your tortilla chips on top and start wrapping up the crunchwrap. Start by folding up one side and going in a circle until your fillings are covered and you have a circular wrap. I then like to take cheddar cheese and stuff it into the folds of the tortilla, as your crunchwrap cooks that cheese will melt and seal together your wrap.

3. Cook crunchwrap on a skillet/griddle until golden brown on both sides. Getting your wrap into the hot skillet is the hardest part of the whole meal!

4. Enjoy!

   FULL RECIPE VIDEO HERE →

THURSDAY: SWEET N SOUR CHICKEN

Marinade:

• 4 chicken thighs cut into bite sized pieces

• 2 tbsp soy sauce

• 3 cloves fresh garlic, grated

• 1 tsp fresh ginger, grated

• 1 tbsp corn starch

Sweet n Sour Sauce:

• 1/4 cup rice vinegar

• 1/4 ketchup

• 1/4 cup brown sugar

• 1/4 cup water

• 2 cloves grated garlic

• 2 tbsp soy sauce

• 1 tsp freshly grated ginger

• 1/2 tbsp corn starch

Veggies:

• Red bell pepper

• Yellow bell pepper

• Yellow or red onion

• Pineapple

1. Combine marinade ingredients and let sit for 15-20 mins before cooking. Usually during this time I prep my veggies and sauce.

2. Chop veggies into large cubes.

3. Combine sauce ingredients in separate bowl.

4. Cook your chicken in a skillet on the stove. Lightly coat in a neutral oil and spread chicken in an even layer in your pan. Cook for 5-7 minutes or until the internal temp hits 165 degrees, tossing your chicken half way through.

5. Remove your chicken from heat once cooked.

6. Add in bell peppers, onion and pineapple to hot skillet and cook for another 2 minutes, adding in sesame oil if needed to help saute.

7. Once veggies are tender, add in sweet n sour sauce, you want your pan hot so that your sauce boils immediately. Let sauce boil for 2-5 minutes until it thickens up to more of a glaze.

8. Add your cooked chicken back in and toss with the veggies and sauce!

9. I serve over white rice and garnish with sesame seeds, green onion or cilantro.

FULL RECIPE VIDEO HERE! →

SATURDAY: VODKA PASTA

• 1 shallot or yellow onion, diced

• 4 cloves garlic

• 1 cup grated Parmesan cheese

• 4.5 oz tomato paste

• red pepper flakes

• 1/2 cup vodka

• 1 cup heavy whipping cream

• 1/2-1 cup pasta water

• 1 lb pasta of choice (I use Rigatoni or Medium Shells)

• 3 tbsp butter

• fresh basil

• salt and pepper to taste

• your protein of choice (optional)

1. Add shallot to hot pan with olive oil, cook until translucent.

2. Add garlic, salt, pepper and red pepper flakes. cook until fragrant, about 2-5 minutes.

3. Add tomato paste and red pepper flakes, cook down 2-5 minutes, it will change from a bright red to a darker shade of red.

4. Cook your pasta in salty water to al dente.

5. Add vodka to your tomato paste mixture and allow to cook down for 5 minutes.

6. Pour in heavy whipping cream and mix until smooth.

7. Add in cooked pasta to your sauce, add pasta water as need to loosen up the sauce. Once combined, add in your butter 1 tablespoon at a time.

8. Turn off heat, add Parmesan cheese and fresh basil

9. Top with more fresh basil and parm and enjoy!

FULL RECIPE VIDEO HERE! →

If you try any of these out please let me know, I love to hear from you all!!

Subscribe for free to receive my weekly recipe round ups!

GRILLED TERIYAKI CHICKEN WITH CILANTRO LIME RICE (and mango salsa !)

Teriyaki Marinade:

• 5-6 boneless skinless chicken thighs

• 1/4 cup soy sauce

• 2 tbsp brown sugar

• 2 tbsp Mirin (or rice vinegar!)

• 1 tbsp sesame oil

• 3 cloves grated garlic

• 1 tsp fresh grated ginger

1. Combine all marinade ingredients with chicken thighs at least 30 mins before grilling, I like to let mine sit for 8 hours in the fridge!

2. Grill your chicken! Once my grill reaches around 300 degrees I pop the chicken on and cook it 3-5 minutes per side or until the chicken has reached an internal temp of 165 degrees.

Rice Cooker Cilantro Lime Rice:

• 2 cups rice

• 2 cups water

• 2 tsp chicken bouillon (or you can use chicken broth instead of water!)

• 1/4-1/2 bunch of cilantro

• zest and juice of 1 lime

• salt to taste

• 1-2 tsp olive oil

1. Cook rice as normal in your rice cooker, add in chicken bouillon to your water or replace water with chicken broth.

2. Once rice is fully cooked add in your chopped cilantro, lime juice and zest. Mix well. Add in salt to taste and drizzle of olive oil to loosen up your rice.

Mango Salsa:

• Mangoes

• Yellow or red onion

• Tomatoes

• Cilantro

• Lime juice

• Olive oil

• Salt

1. Chop mango, onion, tomato and cilantro. Combine and add in lime juice, olive oil and salt!

I serve my teriyaki chicken chopped on top of that cilantro lime rice and then topped it all off with the mango salsa! It was DELICIOUS!

FULL RECIPE VIDEO HERE! →

TACO SALAD WITH MEXICAN STREET CORN

Taco Meat:

• Ground Beef

• Taco Seasoning

• Black beans (optional)

1. It’s as easy as that! Just cook up some ground beef with your favorite taco seasoning. I like to add black beans in with my ground beef!

Street Corn:

• 1 package frozen sweet corn

• 1/4 cup mayo

• 1/4 cup plain greek yogurt (or sour cream)

• 1/3 cup cotija cheese

• 1/2 bunch chopped cilantro

• Juice of 1 lime

• Chili powder to taste

• Salt to taste

1. Thaw/char corn in olive oil on a stove top pan. Keep corn in an even layer and avoid mixing for 3-4 minutes, this will give you a char on the outside of your corn! Cook until heated through and you get your desired char.

2. Remove corn from heat and store in fridge for 10ish minutes (I usually cook my beef during this time)

3. Combine corn with remaining ingredients and you’re done!

Taco Salad Topping Options:

• Tomatoes

• Avocado (or guac!)

• Cilantro

• Cotija Cheese

• Tortilla chips

• If you have any left over mango salsa from your teriyaki chicken!

I serve my taco salads over a bed of chopped romaine lettuce and dressed with cilantro lime dressing (I went with store bought this week!). My husband likes to dress his taco salads with ranch or thousand island dressing. We did eat these for lunch the next day and I forgot my dressing, but that street corn added enough flavor that I don’t think it was even needed!

CASHEW CHICKEN

Marinade:

• 2 chicken breasts thinly sliced

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 1 tsp white pepper

• 1 tsp baking soda

• 1/4 cup corn starch

Cashew Chicken Sauce:

• 1/4 cup soy sauce

• 3/4 cup water

• 1/4 cup brown sugar

• 2 tbsp rice vinegar

• 1 tbsp sesame oil

• 1/4 tsp white pepper

• 3 cloves grated garlic

• 1 tsp freshly grated ginger

• 1 tbsp corn starch

Veggies:

• Red bell pepper

• Yellow bell pepper

• Yellow or red onion

• 1/2-3/4 cup whole roasted cashews

1. Combine marinade ingredients and let sit for 20-30 mins before cooking. Usually during this time I prep my veggies and sauce.

2. Chop veggies into large cubes.

3. Combine sauce ingredients in separate bowl.

4. Shallow fry your chicken. Cover the bottom of your pan with a neutral oil (I use vegetable oil) you want to fill it up with enough oil to cover about half of your chicken. Make sure your oil is hot before adding your chicken, you can test this by dropping in a small piece of chicken and ensuring that it immediately starts to bubble and cook. Your chicken will only have to cook for ~2 minutes/side and golden brown! This is why we cut the chicken so thin!

5. Remove your chicken from heat once cooked, I usually have to cook my chicken in 2 batches so that I don’t overcrowd the pan.

6. Drain excess oil from pan (leaving a small amount for cooking) Add in cashews. Cook cashews 3-5 minutes until they get a roasted color.

7. Add in bell peppers and onion, cook for another 2 minutes.

8. Add in sauce, you want your pan hot so that your sauce boils immediately. Let sauce boil for 2-5 minutes until it thickens up to more of a glaze.

9. Add your cooked chicken back in and toss with the veggies and sauce!

10. I serve over white rice and garnish with sesame seeds.

FULL RECIPE VIDEO HERE! →

If you try any of these out please let me know, I love to hear from you all!!

Subscribe for free to receive my weekly recipe round ups!