Sweet Chili Turkey/Chicken & Green Bean Bowls

Sweet Thai chili-glazed ground turkey and green beans over jasmine rice, topped with crispy fried

onions and cilantro.

Serves: 2 

ingredients

● 1 lime
● 4 tbsp sweet soy glaze
● 6 oz green beans
● 10 oz ground turkey (or chicken)
● 1 crispy fried onions
● 3/4 cup jasmine rice
● 1/4 oz cilantro
● 1 oz sweet Thai chili sauce
● 1 1/4 cup water (for rice)
● 1/4 tsp kosher salt
● 1/4 tsp black pepper
● 1 tsp cooking oil
● 1 tbsp butter

instructions

1. Cook rice
In a small pot, combine jasmine rice, water, and a pinch of salt. Bring to a boil, then reduce to a low simmer.
Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

2. Prep
Wash and dry produce. Trim green beans if necessary; cut into 2-inch pieces. Quarter lime crosswise. Pick
cilantro leaves and roughly chop.

3. Cook turkey
Heat a drizzle of cooking oil in a large pan over medium-high heat. Add ground turkey, season with salt and
pepper. Using a spatula, press meat into an even layer; cook undisturbed until browned on the bottom, 3-4
minutes. Break up meat into pieces and continue cooking until turkey is browned and cooked through, 2-4
minutes more.

4. Cook green beans
While turkey cooks, add green beans to a microwave-safe bowl with a splash of water; cover with plastic wrap
and microwave until tender, 1-2 minutes. (No microwave? Steam beans in a small pot with a splash of water
until just tender, 5-7 minutes.)

5. Finish stir-fry
To the pan with cooked turkey, stir in green beans, sweet soy glaze, and sweet Thai chili sauce. Cook, stirring,
until turkey mixture is thoroughly coated, 1-2 minutes.

6. Finish and serve
Fluff rice with a fork; stir in butter. Season with salt and pepper. Divide rice between bowls and top with turkey
stir-fry. Sprinkle with crispy fried onions and chopped cilantro. Serve with remaining lime wedges.

 Chicken Thyme with Zucchini Couscous

Seared thyme chicken over lemony zucchini and Israeli couscous, finished with a tomato cream

sauce.

Serves: 2 

ingredients 

● 1 tomato
● 2 1/2 oz Israeli couscous
● 2 chicken stock concentrates
● 2 garlic cloves
● 1 lemon
● 1 tsp dried thyme
● 1 zucchini
● 2 scallions
● 10 oz chicken cutlets
● 2 tbsp cream cheese
● 2 tbsp butter
● 2 tbsp cooking oil
● 1/4 tsp kosher salt
● 1/4 tsp black pepper
● 3/4 cup water (for couscous)
● 1/4 cup water (for sauce)

instructions

 Crispy Buffalo Chicken Sandwiches

Panko-crusted fried chicken sandwiches tossed in buffalo sauce with bacon, marinated cucumber,

and blue cheese dressing, served with roasted potato wedges.

Serves: 2 

ingredients

● 12 oz potatoes
● 1 mini cucumber
● 1 tsp sugar
● 1 tsp kosher salt
● 1 1/2 tbsp sour cream
● 1 tbsp water (for chicken coating)
● 1 tbsp flour
● 1/2 cup panko breadcrumbs
● 10 oz chicken cutlets
● 2 tbsp cooking oil, for frying
● 4 Frank's hot sauce
● 1 tbsp butter
● 4 oz bacon
● 2 brioche buns
● 3 oz blue cheese dressing
● 1/4 tsp black pepper

instructions

1. Prep and roast potatoes
Adjust rack to top position and preheat oven to 425°F. Wash and dry potatoes, cut into 1/2-inch-thick wedges.
Toss on a baking sheet with a drizzle of oil, salt, and pepper. Spread in a single layer. Roast until browned and
tender, 20-25 minutes.

2. Marinate cucumber
Thinly slice mini cucumber. Add to a small bowl with sugar and salt. Toss occasionally until ready to serve.

3. Prep chicken
In a medium bowl, whisk together sour cream and water. Place flour in a shallow dish, and panko in a separate
shallow dish. Pat chicken dry, place between plastic wrap, and pound to 1/2-inch thickness. Season both sides
with salt and pepper. Working one piece at a time, dip chicken into flour, then into the sour cream mixture, then
press into panko until fully coated.

4. Fry chicken
Heat a 1/8-inch layer of cooking oil in a large pan over medium-high heat. Once hot, add coated chicken. Fry
until golden brown and cooked through, 3-5 minutes per side. Transfer to a paper-towel-lined plate; let rest at
least 2 minutes.

5. Coat chicken and cook bacon
In a small microwave-safe bowl, combine Frank's hot sauce and butter. Microwave until butter is melted, 20-25
seconds; stir until smooth. Brush over rested chicken as desired. Meanwhile, cook bacon in a dry pan over
medium-high heat, turning occasionally, until browned and crispy, 6-10 minutes. Transfer to a paper-towel-lined
plate.

6. Finish and serve
Transfer cucumber to a paper-towel-lined plate and press to absorb excess liquid. Halve and toast brioche
buns. Spread bottom buns with blue cheese dressing as desired. Fill buns with buffalo chicken, bacon, and
cucumber. Divide sandwiches and potato wedges between plates; serve with remaining dressing on the side for
dipping.

 Beef Flautas Supreme

Crispy baked ground beef flautas with melted Mexican cheese, topped with fresh pico de gallo and

smoky red pepper crema.

Serves: 2

INGREDIENTS

● 1 onion
● 1 Tex-Mex paste
● 1 tomato
● 1 tbsp Southwest spice blend
● 1/2 cup Mexican cheese blend
● 10 oz ground beef
● 6 flour tortillas
● 4 tbsp smoky red pepper crema
● 1 tbsp olive oil
● 1/3 cup water (for filling)
● 1/2 tsp kosher salt
● 1 tbsp cooking oil, for drizzling 

INSTRUCTIONS

1. Prep

Adjust rack to middle position and preheat oven to 425°F. Line a baking sheet with foil and brush with oil. Halve,
peel, and thinly slice onion until you have about 1 tbsp; mince the rest for pico de gallo. Wash and dry produce.
2. Make filling

Heat a drizzle of cooking oil in a large pan over medium-high heat. Add ground beef and sliced onion; cook for 3
minutes. Add Southwest spice blend, breaking up beef, until browned and onion is softened, 4-6 minutes. Stir in
Tex-Mex paste and water. Simmer until thickened, 2-4 minutes more. Turn off heat.
3. Assemble and bake

Brush tortillas with olive oil. Place a heaping 1/4 cup filling to one side of each tortilla, sprinkle with Mexican
cheese blend. Roll up tortillas, seam side down, onto the prepared sheet. Bake on the middle rack until golden
brown and crispy, 8-12 minutes.
4. Finish and serve 

Meanwhile, finely dice tomato. In a small bowl, combine tomato and minced onion; season with salt. divide flautas between plates. Top with pico de gallo and smoky red pepper crema. Serve.

 Sweet Chili Chicken & Green Bean Stir-Fry

Dark meat chicken and green beans in a sweet chili-soy glaze, served over rice with cashews.
15-minute meal.

Serves: 2 

INGREDIENTS

● 6 oz green beans, trimmed and cut into 2-inch pieces
● 10 oz diced skinless dark meat chicken
● 1 tbsp cornstarch
● 1/4 tsp kosher salt
● 1/4 tsp black pepper
● 1 tbsp cooking oil, for drizzling
● 1/4 cup water (for stir-fry)
● 4 tbsp sweet soy glaze
● 1 oz sweet Thai chili sauce
● 1 microwavable rice pouches
● 3 tbsp water (for rice)
● 1/2 tbsp butter
● 1/2 oz cashews

1. Prep chicken and beans
Wash and dry produce. Trim green beans and cut into 2-inch pieces if necessary. Open the package of chicken
and drain off any excess liquid. In a medium bowl, combine chicken with cornstarch, salt, and pepper. Stir until
chicken is thoroughly coated.
2. Cook the chicken
Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add the coated chicken. Cook, stirring
occasionally, until browned and cooked through, 4-6 minutes.
3. Add green beans and sauce
Add the green beans to the pan and cook until tender. Add water, sweet soy glaze, and sweet Thai chili sauce
to the pan. Cook, stirring constantly, until the sauce has thickened, 1-2 minutes.
4. Microwave the rice
Massage the rice pouch to break up grains. Transfer to a microwave-safe bowl. Add water, cover tightly with
plastic wrap, and microwave until warmed through, about 90 seconds.
5. Finish and serve
Stir butter into the warm rice until melted. Divide rice and stir-fry between bowls in separate sections. Top with
cashews. Serve.

 

Meatloaves with Creamy Thyme Sauce

plus Garlic Mashed Potatoes & Brussels Sprouts

Ingredients (2 servings)

•  12 ounces potatoes
•  1 shallot
•  8 ounces Brussels sprouts
•  10 ounces ground beef
•  ¼ cup panko breadcrumbs
•  1 teaspoon garlic powder
•  ¼ ounce thyme
•  1 beef stock concentrate
•  3 tablespoons sour cream
•  2 tablespoons butter
•  Cooking oil
•  Salt
•  Black pepper

Instructions

1.  Preheat oven to 425°F.
2.  Peel and dice the potatoes. Halve the Brussels sprouts and mince the shallot.
3.  Boil the potatoes in salted water until fork tender. Reserve ½ cup cooking water before draining.
4.  Combine the beef, panko, garlic powder, half the minced shallot, 1 tablespoon water, salt, and  pepper. Form into two small meatloaves.
5.  Place the meatloaves on one side of a baking sheet. Toss the Brussels sprouts with oil, salt, and  pepper and place on the other side.
6.  Roast until the meatloaves are cooked through and the Brussels sprouts are browned.
7.  Meanwhile, sauté the remaining shallot with the thyme. Stir in the beef stock concentrate and ¼  cup water. Simmer, then remove from heat and stir in the sour cream and 1 tablespoon butter.
8.  Mash the potatoes with the remaining butter and enough reserved cooking water to make them  creamy. Season with salt and pepper.
9.  Serve the meatloaves with mashed potatoes, Brussels sprouts, and thyme sauce.

 

Chicken Penne al Limone

with Zucchini, Toasted Garlic & Fresh Parsley

Ingredients (2 servings)

•  1 clove garlic
•  1 zucchini
•  1 lemon
•  ¼ ounce parsley
•  6 ounces penne pasta
•  10 ounces chopped chicken breast
•  4 ounces cream sauce base
•  3 tablespoons Parmesan cheese
•  2 tablespoons butter
•  Olive oil
•  Cooking oil
•  Salt
•  Black pepper

Instructions

1.  Bring a large pot of salted water to a boil. Mince the garlic, slice the zucchini, zest and quarter the lemon, and chop the parsley.
2.  Heat a drizzle of olive oil in a large pan over medium heat. Cook the garlic until lightly golden,  about 1 minute. Remove from the pan and set aside.
3.  Cook the penne until al dente (9–11 minutes). Reserve 1 cup pasta cooking water, then drain.
4.  In the same pan, cook the zucchini until tender and lightly browned. Remove from the pan.
5.  Add a drizzle of cooking oil and cook the chicken until browned and cooked through. Season with salt and pepper.
6.  Stir in the cream sauce base, ¼ cup reserved pasta water, and a generous squeeze of lemon juice.   Simmer until slightly thickened.
7.  Add the cooked pasta, toasted garlic, zucchini, half the Parmesan, half the parsley, half the lemon zest, and 2 tablespoons butter. Toss until coated, adding more pasta water if needed.
8.  Divide between bowls. Top with the remaining Parmesan and parsley. Serve with the remaining lemon wedges.