• Jewish Cacio e Pepe

    Recipe from Jake Cohen.

    Roseto degli Abruzzi Ingredients:

    • 1 lb. pasta, cooked just shy of al dente
    • 1 lb. low fat cottage cheese
    • 1 c. Pecorino Romano cheese, finely grated
    • 1 TBSP freshly ground black pepper
    • Salt to taste

    Directions:

    1. Bring a large pot of water to a boil, salt the water, and cook pasta al dente. Reserve 1/2 c. pasta water for sauce, if needed.
    2. Meanwhile in a blender, combine cottage cheese through salt, and blend until smooth. Transfer to a large skillet and bring to a light simmer, stirring occasionally.
    3. Once pasta is al dente, drain, reserving 1/2 c. pasta water, and add pasta to sauce and toss to coat. Add reserved pasta water to thin, a few Tablespoons at a time, as necessary. Taste and adjust seasoning.

    Jewish Cacio e Pepe:

  • Chicken Lettuce Wraps

    So quick and easy. Absolutely delicious!

    Recipe from Damn Delicious.

    Ingredients:

    • 1 TBSP olive oil
    • 1 lb. ground chicken
    • 2 garlic cloves, minced
    • 1 onion, diced
    • 1/4 c. hoisin sauce
    • 2 TBSP soy sauce
    • 1 TBSP  rice wine vinegar
    • 1 TBSP  freshly grated ginger
    • 1 TBSP Sriracha, optional
    • 1 8-oz. can water chestnuts, drained and diced
    • 2 green onions, thinly sliced
    • Kosher salt black pepper, to taste
    • 1 head butter lettuce or iceberg lettuce

    Directions:

    1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
    2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
    3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
    4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

    Chicken Lettuce Wraps:

  • Egg Roll in a Bowl

    Recipe adapted from Recipe Runner.

    Ingredients:

    • 1/4 c. soy sauce
    • 2 tsp. honey
    • 1 TBSP rice vinegar
    • 1 1/2 tsp. sriracha or to taste
    • 1 TBSP grated fresh ginger
    • 2 tsp. grated or minced garlic
    • 1 TBSP toasted sesame oil
    • 1 lb. ground chicken or turkey
    • Salt and freshly ground black pepper to taste
    • 12-16 oz. bag of broccoli slaw
    • 1/2 c. grated carrots
    • 1 bunch green onions, thinly sliced
    • Serve over rice or noodles
    • Top with Yum Yum sauce

    Yum Yum Sauce: 1 c. mayo, 1-3 TBSP sugar, 3 TBSP rice wine vinegar, 3/4 tsp. smoked paprika, 1/2 tsp. garlic powder, and sriracha, if desired; mix and adjust to your taste.

    Directions:

    1. In a bowl whisk the soy sauce through garlic.
    2. Heat the sesame oil in a large skillet over medium-high heat. Add in the ground chicken and crumble with a wooden spoon. Season with salt and pepper and sauté until mostly cooked through.
    3. Add the broccoli slaw, carrots, and green onions to the ground chicken. Stir everything together and continue to cook until the broccoli slaw is tender and softened, about 4-5 minutes.
    4. Pour in the soy sauce mixture and stir everything together. Cook for several more minutes until the sauce has thickened and absorbed into the chicken and broccoli slaw. Taste for seasoning.
    5. Serve over rice or noodles and top with Yum Yum sauce.

    Egg Roll in a Bowl:


  • Taco Skillet or Burrito Filling

    Can easily make this vegetarian by swapping the meat for another can of beans. Also makes for a great taco salad.

    Ingredients:

    • Olive oil
    • 1 1b. ground chicken, turkey, or beef
    • 1 tsp. cumin
    • 1 tsp. chili powder
    • 16 oz. jar of favorite salsa
    • 1 15 oz. can pinto or black beans, drained and rinsed
    • 1 15 oz. can of corn, drained and rinsed
    • Shredded cheese to your liking
    • Serve over rice with taco toppings (lettuce, tomato, cheese, guacamole, sour cream, etc.) or use as burrito filling

    Directions:

    1. Heat olive oil in a skillet over medium heat; then add the ground meat and crumble. When meat is no longer pink, add cumin and chili powder and stir to combine; then add the salsa, beans, and corn and cook through. Toss in some shredded cheese and stir until cheese is melted.
    2. Serve with chips and taco toppings, serve over rice, or use as a burrito filling.

    Taco Skillet or Burrito Filling:

  • Apricot Chicken

    Recipe adapted from Carlsbad Cravings.

    Ingredients:

    Chicken

    • 1 ½ lbs. chicken breasts cut into 1″ pieces
    • 2 eggs
    • 1/2 c. flour
    • 1/4 c. cornstarch
    • 1 tsp. salt
    • 1 tsp. garlic powder
    • 1 tsp. onion powder
    • ½ tsp. ginger powder
    • ½ tsp. smoked paprika
    • ½ tsp. pepper
    • 3 TBSP olive oil plus more as needed
    • Serve over rice

    Apricot Sauce

    • 2/3 c. apricot preserves/jam
    • 3 TBSP Asian sweet chili sauce
    • 1-2 TBSP hot sauce (I used Frank’s Original Hot Sauce) more or less to taste
    • 2 TBSP balsamic vinegar
    • 2 TBSP soy sauce
    • 1 tsp. cornstarch

    Directions:

    • Bread Chicken: Combine chicken and eggs in a freezer bag and turn to coat. In a separate large freezer bag, combine flour, cornstarch, and seasonings. Remove chicken and dab off excess egg with paper towels and add to flour bag. (To quickly remove excess egg, I plop the chicken on a wad of paper towels using a slotted spoon.) Shake chicken until well coated, pressing coating into chicken from outside of the bag.
    • Cook: Heat oil over medium-high heat in a nonstick skillet (medium if your stove runs hot). Working in two batches, shake off excess breading from chicken and add to the skillet in a single layer. Cook for about 4-6 minutes, or until cooked through, flipping halfway. Remove chicken to a paper towel lined plate. Add another drizzle of oil to the skillet if needed and repeat with remaining chicken. Remove chicken and wipe out skillet.
    • Add Sauce: Whisk the cornstarch with the soy sauce until completely smooth. Add to the skillet along with all of the Apricot Sauce ingredients. Bring to a simmer, stirring often until thickened, about 2 minutes.
    • Combine: Add the chicken and toss to coat. Serve over rice.

    Apricot Chicken:

  • Mediterranean Smothered Chicken

    Recipe adapted from Iowa Girl Eats.

    Ingredients:

    • Olive oil
    • 4 small chicken breasts, pounded to an even thickness
    • Garlic salt and pepper, to taste
    • 8 oz. angel hair pasta
    • 2 TBSP olive oil
    • 1 large shallot, chopped
    • 3 garlic cloves, minced
    • 1 c. marinated roasted (or sundried) tomatoes, chopped
    • 1 can quartered artichoke hearts, drained
    • 2 TBSP capers, drained
    • 1 tsp. lemon zest
    • 1/2 c. chicken broth or water
    • 1/4 c. half & half (or heavy cream)
    • Juice from 1 lemon
    • 1/4 c. grated parmesan cheese
    • 1/4 c. chopped basil
    • Salt and pepper, to taste

    Directions:

    1. Heat olive oil in a large, nonstick sprayed skillet over medium-high heat; season the chicken with garlic salt and pepper and add to hot skillet. Saute for 3-4 minutes a side, or until no longer pink in the center. Remove to a plate then set aside.
    2. Cook pasta in a pot of salted, boiling water then cook until al dente. Drain then set aside.
    3. Let chicken skillet cool off the heat for a few minutes, then return to burner and reduce heat to medium. Add olive oil and shallots and saute until translucent, about 3 minutes. Add garlic then saute for 30 more seconds, stirring constantly.
    4. Add roasted tomatoes, artichoke hearts, capers, and lemon zest then saute until heated through, about 2 minutes. Add chicken broth/water, half & half, lemon juice, parmesan cheese, and basil then reduce sauce slightly, about 2 minutes. Taste and adjust seasoning, as necessary.
    5. Divide pasta among plates then top with a chicken breast. Smother with tomato and artichoke mixture.

    Mediterranean Smothered Chicken:

  • Turkey Grinder Sandwich

    Ingredients:

    • 1/2 c. mayonnaise
    • 1 TBSP red wine vinegar
    • 1 TBSP olive oil
    • 1 TBSP pepperoncini juice
    • 2 tsp. Italian seasoning
    • 1-3 tsp. sugar, more or less to taste
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 1 14oz. bag of shredded lettuce
    • 1/2 red onion, thinly sliced
    • 1/3 c. pepperoncinis
    • Sub rolls
    • Sliced turkey
    • Sliced cheese of your choice, muenster, provolone, etc.

    Directions:

    1. In a medium bowl add the mayonnaise through pepper, and mix until will combined. Taste and adjust seasoning if necessary. Then add the lettuce, sliced onion, and pepperoncinis and mix to combine.
    2. Slice the rolls and layer with turkey and cheese. You can toast the subs in a 350F oven, if desired. Then add the creamy lettuce mixture.

    Turkey Grinder Sandwich:


  • Greek Turkey Burgers

    Recipe adapted from Recipe Runner.

    Turkey Burger Ingredients:

    • 1 lb. lean ground turkey
    • 1 c. fresh baby spinach, chopped
    • 1/4 c. red onion, minced
    • 1/4 c. crumbled feta cheese (plus more to top burger)
    • 1 TBSP fresh dill, chopped
    • 1 tsp. dried oregano, rubbed between palm of hands
    • 1/2 tsp. salt
    • 1/4 tsp. garlic powder
    • Pepper, to taste
    • Serve on bun with sliced tomatoes, crumbled feta, if desired, and Tzatziki sauce (see below or store bought)

    Tzatziki Sauce Ingredients:

    • 1/2 c. shredded cucumber
    • 1 c. plain non-fat Greek yogurt
    • 1/2 of a lemon, juiced
    • 1 TBSP fresh dill, chopped
    • 1/4 tsp. garlic powder
    • Salt and pepper, to taste

    Directions:

    Tzatziki Sauce: Place the shredded cucumber onto a clean dish towel or paper towels, gather it up and use your hands squeeze out as much of the liquid as you can; then add all of the ingredients to a bowl and stir together until combined. Taste for seasoning then cover and refrigerate until ready to serve.

    Greek Turkey Burgers:

    1. In a large bowl combine the spinach, red onion, feta, dill, oregano, garlic, salt and pepper.
    2. Add in the ground turkey and use your hands to mix everything together, don’t overwork the meat.
    3. Form the meat mixture into 4 patties.
    4. Heat your grill, grill pan, or skillet over medium heat. Spray or coat the grill grates/pan with oil.
    5. Grill the burgers for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until done.
    6. Serve the turkey burgers on a bun with the tzatziki sauce, sliced tomatoes, and more crumbled feta.

    Greek Turkey Burgers:


  • Crunchy Tofu Roll Bowls

    These bowl is absolutely delicious and perfect for summer dinners. It’s also comes together very quickly.

    Adapted from Pinch of Yum

    Ingredients:

    • 1 block of extra firm tofu, for Crispy Baked Tofu
    • 1/2 c. teriyaki sauce, such as Soy Vay
    • 1 c. uncooked rice
    • 2 c. frozen shelled edamame
    • 1 cucumber, chopped
    • 1 avocado, chopped
    • 1 jalapeno, chopped or sliced
    • 1/2 c. crunchy fried onions
    • Mixed lettuce
    • Spicy mayo (see below) or Yum Yum Sauce (see below)
    • Sriracha

    Spicy Mayo: 1/4 – 1/2 c. mayo plus 2-3 TBSP of sriracha, mix and adjust to your taste.

    Yum Yum Sauce: 1 c. mayo, 1-3 TBSP sugar, 3 TBSP rice wine vinegar, 3/4 tsp. smoked paprika, 1/2 tsp. garlic powder, and sriracha, if desired; mix and adjust to your taste.

    Directions:

    1. Tofu: prepare Crispy Baked Tofu and then toss with teriyaki sauce (if you want a thicker sauce, simmer the sauce for a few minutes before tossing with the tofu).
    2. Rice: prepare rice according to package.
    3. Edamame: prepare edamame according to package.
    4. Assemble: in a bowl/plate, add mixed lettuce and rice; top with tofu, edamame, cucumber, jalapeno, avocado, crunchy onions, and add spicy mayo or yum yum sauce and top with additional sriracha, if desired.

    Crunchy Tofu Roll Bowls:


  • Lemon Pepper Cajun Chicken Pasta

    Adapted from Half Baked Harvest.

    Ingredients:

    • 1 lb. linguine
    • 1 TBSP olive oil
    • 4-6 thin chicken cutlets
    • 2 TBSP Cajun seasoning
    • 1 1/2 c. fresh parmesan cheese + 2 TBSP fresh parmesan cheese
    • Salt and pepper, to taste
    • 4 TBSP butter, divided
    • 6 garlic cloves, minced
    • Crushed red pepper flakes, to taste
    • 2 TBSP lemon juice
    • 1 c. heavy cream
    • 1 c. milk
    • 2 TBSP fresh parsley, chopped (optional)

    Directions:

    1. Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Drain.
    2. In bowl, toss together the olive oil, chicken, Cajun seasoning, 2 TBSP parmesan, and a big pinch of pepper.
    3. Melt 2TBSP butter in a large pan set over medium-high heat, add the chicken and sear until deeply golden on both sides, 5 minutes per side. Turn the heat off and pour over the lemon juice. Transfer to a plate.
    4. To the same pan, add 2 TBSP butter, the garlic, and chili flakes. Cook 1 minute, until fragrant, then pour in the cream and milk. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until slightly thickened. Stir in 1 1/2 c. parmesan cheese and taste and adjust seasoning, if necessary. Then toss in the pasta.
    5. Serve immediately topped with sliced chicken and parsley.

    Lemon Pepper Cajun Chicken Pasta: