Crispy Fried Rice
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Servings: 4
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Meal Tags: Dinner, One-pot
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Dietary Tags: Dairy-free, Gluten-free, Nut-free
Ingredients
- 4 slices thick-cut bacon
- 1 lb peeled shrimp
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/4 jalapeño, seeded and minced
- 1 cup fresh corn kernels
- 4 cups cooked rice
- 1 cup halved cherry tomatoes
- 2 green onions, sliced
- Salt and freshly ground black pepper
Preparation
In a large skillet, cook the bacon over medium-high heat until it is golden, about 3 to 4 minutes. Flip the bacon and continue to cook until the bacon is crisp, about 2 to 3 mintues. Remove the bacon from the skillet and set it aside.
Arrange the shrimp in the skillet and cook until it turns pink, about 2 minutes. Flip the shrimp and continue to cook until they are completely pink and opaque, about 1 to 2 mintues. Tansfer the shrimp into a clean bowl and set it aside.
Add the shallot, garlic, and jalapeño to the skillet. Cook, stirring, until they are fragrant, about 30 seconds. Add the corn, and cook, stirring occasionally, until it is bright yellow, about 2 minutes. Stir in the rice and arrange the mixture into an even layer. Continue to cook, without stirring, until the rice begins to brown, about 5 minutes. While the rice is cooking, chop the bacon. Once the rice begins to brown, stir the mixture and press it back down into an even layer. Continue to cook, without stirring, until the rice is golden, about 3 minutes. Season the mixture with salt and pepper to taste. Stir in the bacon.
Serve immediately topped with cherry tomatoes, cooked shrimp, and green onion. Store in the refrigerator for up to 3 days.
Shrimp Boil
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Servings: 6
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Meal Tags: Dinner, One-pot
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Dietary Tags: Egg-free, Gluten-free, Nut-free
Ingredients
- 1 1/2 lemons, cut into quarters
- 2 yellow onions, halved
- 6 garlic cloves, smashed
- 1/4 cup Old Bay seasoning
- 1 tsp salt
- 1 lb baby potatoes, halved
- 4 corn on the cob, cut into quarteres
- 4 smoked pork sausages, sliced
- 1 lb shrimp
- 3 tbsp butter
- 1 tbsp chopped fresh parsley
Preparation
Fill a large pot with water. Add the lemon, onion, garlic cloves, Old Bay seasoning, and salt. Mix well. Bring the water to a boil and add the potatoes. Cook the potatoes until they begin to soften, about 10 minutes. Stir in the corn and the smoked sausage. Cook, stirring occasionally, until the corn is bright yellow, about 5 minutes. Remove and discard the lemon, onion, and garlic cloves. Add the shrimp and continue to cook until the shrimp is bright pink and opaque, about 3 minutes. Using a slotted spoon, transfer the cooked food into a large bowl.
In a measuring, pour 1 cup of the cooking water over the butter. Allow the butter to melt completely. Pour the mixture over the shrimp boil.
Serve immediately topped with the parsley or store in the refrigerator for up to 3 days.
Chicken Club Pizza
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Servings: 6
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Meal Tags: Dinner
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Dietary Tags: Nut-free
Ingredients
- 1 store-bought pizza dough
- 1/2 cup ranch dressing
- 1 cup shredded mozzarella cheese
- 2 cups shredded cooked chicken
- 1 cup halved cherry tomatoes
- 4 slices bacon, cooked and chopped
- 1 cup shredded romaine lettuce
Preparation
Preheat the oven to 550ºF.
Roll the pizza dough to the desired thickness and transfer it to a pizza pan or baking sheet. Spread the ranch dressing over the dough. Top the pizza with the cheese, chicken, tomatoes, and bacon. Bake the pizza until the crust is golden and the cheese is melted, about 10 to 12 minutes.
Serve the pizza immediately topped with the romaine lettuce or store in the refrigerator for up to 3 days.
Ham & Egg Cups
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Servings: 6
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Meal Tags: Breakfast, Brunch, Make-ahead
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Dietary Tags: Gluten-free, Nut-free
Ingredients
- 6 large eggs
- 1/4 cup 2% milk
- 1/2 tsp garlic powder
- 6 slices deli ham
- 1/4 cup shredded cheddar cheese
- 1 tbsp chopped fresh chives
- Salt and freshly ground black pepper
Preparation
Preheat the oven to 375ºF. Grease a 6-cup muffin tin. Set it aside.
In a large measuring cup, whisk together the eggs, milk, and garlic powder. Season with salt and pepper to taste. Set it aside.
Line each muffin cup with a piece of ham. Pour the egg mixture into each cup and top them with the cheddar cheese. Bake until the egg is set and the cheese is lightly golden, about 12 to 14 minutes.
Serve immediately topped with the chives or store in the refrigerator for up to 3 days.
Ham & Swiss Puff Pastry Pinwheels
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Servings: 12
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Meal Tags: Appetizer, Holiday
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Dietary Tags: Nut-free
Ingredients
- 1 store-bought puff pastry sheet
- 2 tbsp Dijon mustard
- 8 slices deli ham
- 8 slices Swiss cheese
- 1 large egg, beaten
- 1 tbsp chopped fresh parsley
Preparation
Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Set it aside.
Spread the Dijon mustard over the puff pastry sheet. Arrange the ham on top in a single layer. Top it with the Swiss cheese. Roll the puff pastry into a tight log. Set the log seam side down onto a cutting board. Using a large serrated knife, cut the log into 3/4-inch pieces. Transfer the pinwheels onto the baking sheet, cut side up. Using a pastry brush, brush the tops and sides of each pinwheel with the egg wash.
Bake the pinwheels until they are golden, about 17 to 20 minutes.
Serve immediately topped with the chopped parsley.
Chicken Caesar Pizza
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Servings: 6
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Meal Tags: Dinner
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Dietary Tags: Nut-free
Ingredients
- 1 store-bought pizza dough
- 3/4 cup Caesar salad dressing
- 1 cup shredded mozzarealla cheese, divided
- 1/4 cup freshly grated Parmesan cheese, divided
- 2 cups shredded cooked chicken
- 1/2 cup pre-cooked bacon, crumbled
- 2 cups shredded romaine lettuce
Preparation
Preheat the oven to 500ºF.
Roll the pizza dough to the desired thickness and transfer it to a baking sheet. Spread the Caesar salad dressing over the dough. Sprinkle over half of the mozzarella cheese and half of the Parmesan cheese. Top it with the chicken, bacon, and the remaining mozzarella and Parmesan cheese.
Bake the pizza until the crust is golden and the cheese has melted, about 8 to 10 minutes.
Serve immediately topped with the romaine lettuce or store in the refrigerator for up to 3 days.
Sausage Cheddar & Chive Breakfast Biscuits
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Servings: 6
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Meal Tags: Breakfast, Make-ahead, Snack
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Dietary Tags: Gluten-free
Ingredients
- 1 1/2 cups almond flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/3 cup sour cream
- 1/4 cup melted butter
- 1/2 lb breakfast sausage, cooked and drained
- 1/2 cup shredded cheddar cheese
- 2 tbsp chopped fresh chives
Preparation
Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Set it aside.
In a large bowl, whisk together the almond flour, baking powder, and salt. Set it aside.
In another large bowl, whisk together the eggs, sour cream, and melted butter. Combine the egg mixture with the almond flour mixture. Fold in the cooked sausage, cheddar cheese, and chives. Let the dough sit for 5 to 10 minutes.
Scoop the dough onto the baking sheet and bake until they are golden, about 10 to 12 minutes.
Allow the biscuits to cool for at least 5 minutes before enjoying. Store in the refrigerator for up to 3 days.
Fully Loaded Cauliflower Soup
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Servings: 6
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Meal Tags: Dinner, Make-ahead, Soup
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Dietary Tags: Egg-free, Gluten-free, Nut-free
Ingredients
- 6 bacon slices, chopped
- 1/2 yellow onion, diced
- 1 garlic clove, minced
- 1 cauliflower head, cut into florets
- 4 cups chicken broth
- 1 cup cream
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1/4 cup chopped fresh chives, divided
- Salt and pepper to taste
Preparation
In a large pot, cook the bacon over medium-high heat. Cook, stiring occasionally, until it begins to brown, about 4 to 5 minutes. Remove half of the bacon from the pot and set it aside. Add the onion to the pot and cook, stirring, until it begins to soften, about 2 to 3 minutes. Stir in the garlic and cook until it is fragrant, about 30 seconds. Stir in the cauliflower, chicken broth, and cream. Bring the mixture to a boil and reduce the heat to a simmer. Cook, covered, until the cauliflower begins to soften, about 10 to 15 minutes. Turn the heat off and purée the soup using an immersion blender.
In a small bowl, whisk together the sour cream with 1 cup of the hot soup. Pour the mixture into the pot and mix well. Stir in half of the cheddar cheese and half of the chives. Season the soup with salt and pepper to taste.
Serve immediately topped with the remaining cheddar cheese, chives, and reserved bacon bits. Store in the refrigerator for up to 3 days.
Sausage Kale & Gnocchi Soup
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Servings: 4
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Meal Tags: Dinner, Make-ahead, One-pot, Soup
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Dietary Tags: Nut-free
Ingredients
- 1 tbsp oil
- 1 lb Italian sausage, removed form its casings
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1/4 tsp red pepper flakes
- 4 cups chicken broth
- 1 cup cream
- 1 lb gnocchi
- 4 cups chopped kale
- Salt and pepper to taste
Preparation
In a large soup pot, heat the oil over medium-high heat. Add the sausage and break it up using the side of a spoon. Cook, stirring occasionally, until it begins to brown, about 5 to 6 minutes. Add the onion and cook, stirring occasionally, until it begins to soften, about 2 to 3 minutes. Add the garlic and red pepper flakes. Cook until they are fragrant, about 30 seconds. Stir in the broth and cream. Bring the mixture to a simmer then reduce the heat to medium. Add the gnocchi and cook until it floats to the top of the pot, about 2 to 3 minutes. Stir in the kale and season the soup with salt and pepper to taste. Continue to cook until the kale is bright green and wilted, about 2 to 3 minutes.
Serve the soup immediately or store in the refrigerator for up to 3 days.