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Grilled Zesty Cilantro Chicken with Rice and Beans

Our Grilled Zesty Cilantro Chicken with Rice and Beans is a modern twist on a classic Mexican favorite, cilantro lime chicken. Using two sauces from one of our favorite Whole 30 condiment companies, Saucy Lips, this easy to make chicken recipe is packed full of nutrients and flavors and comes together in under 30 minutes.  Cilantro is commonly combined with chicken for seasoning and in marinades in southwestern, Mexican and Caribbean dishes. 

Ease of Making: Medium

Cilantro, also known as coriander, has many health benefits and is great for high blood sugar and type 2 diabetic diets. Although, the seeds, oils and extracts from coriander are so effective at lowering blood sugar that those with diabetes or on diabetes medication should practice caution when using this powerful plant. 

Our main protein in this easy cilantro recipe, chicken, is also loaded with nutritional benefits and is more cost effective than most other proteins. Chicken is a lean meat that provides a high amount of protein to help keep bones strong and build muscles. It is also a powerhouse provider of B6, which can help reduce the amount of homocysteine, one of the key components linked to heart attacks. If you’re looking for a heart healthy protein, this is it.

Meal Prep Tips for Grilled Zesty Cilantro with Rice and Beans

It is healthy to eat rice and beans together because they combine both carbs and proteins while being low in fat. In fact, many people around the world eat this as a tool for survival. While you cannot live off rice and beans for the long term, these dishes do provide a fantastic protein source and 9 amino acids. 

How to make black beans and rice:

  1. Heat oil and saute green onions until translucent
  2. Add rice and season, stir until rice is fully coated
  3. Add beans and water
  4. Bring to a boil, then reduce to simmer for 20 minutes until rice is cooked

How many cups are in a can of beans:

Our recipe calls for one cup of beans, your average 15oz can of beans hold 1.75 cups of beans drained. So if you’re looking for extra ways to use your beans, try them in a soup, quesadilla, or on a salad. 

Grilled Zesty Cilantro with Rice and Beans

A quick and easy Grilled Cilantro Lime Chicken recipe. The chicken is perfectly grilled on the outside and bursting with juices and flavor from the marinade on the inside.
Prep Time5 mins
Cook Time25 mins
Servings: 2

Ingredients

Chicken and Marinade

Rice and Beans

  • 1 cup uncooked rice
  • 1 cup kidney beans (or use your choice of beans: black beans, pinto beans, etc)
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 2 cups water

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: cutting board, knife, bowl, grill pan, tongs, sauce pan, spatula
  • Chop the green onions and cilantro
  • Marinate the chicken with the sauces and seasonings for at least 30 minutes prior to cooking

Cooking Method:

  • Heat a grill pan to high heat for about 2 to 3 minutes. Then add the chicken to the pan. Lower the heat to medium high heat. Cook for 5 to 6 minutes on the first side to develop dark grill marks
  • Then, flip the chicken using tongs to cook the other side for 5 to 6 minutes. Cook until the chicken reaches an internal temperature of 165F
  • Then, remove the chicken and let it rest before cutting it into bite size pieces
  • While the chicken is grilling, start cooking the rice by adding oil to a sauce pan on medium high heat. Add the green onions and saute until they soften and turn translucent
  • Next, add the rice and season with garlic powder and salt. Mix the rice well until it is fully coated with the oil and lightly toasts. Then add the beans
  • Pour the water and bring it to a boil. Once it comes a boil, cover the pan with a lid and reduce the heat to low heat. Simmer the rice for about 20 minutes until the rice is tender
  • Once the rice is cooked, fluff it with a fork and mix in fresh cilantro
  • Serve rice with the chicken and enjoy!

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How To Make Shrimp Soba Noodle Salad

shrimp soba noodles

Shrimp soba noodle salad is one of our favorite Japanese recipes and is incredibly easy-to-make, so it’s perfect for beginners. The soba noodle is in an underrated noodle that falls second to ramen in popularity and use. However, this buckwheat based noodle is as versatile as it is healthy, move over ramen there’s a new noodle in town. 

Ease of Making: Easy

Soba noodles are one of the healthiest types of noodles as they are gluten-free, low fat and high in both protein and fiber. One cup of cooked soba noodles contains 6 grams of protein which is essential to building muscle, and producing hemoglobin to keep your immune system healthy. 

The shrimp in this recipe coupled with the soba, provides even more protein. Shrimp is a powerhouse food if you’re on a diet because it’s high in protein but low in carbs, calories and fats. Shrimp contains a wide variety of nutrients including antioxidants and omega-3 fatty acids which have shown to improve heart health. 

How to Cook Soba Noodles 

If you’re wondering how to make soba noodles, there are several steps you can take to ensure you get it right. Soba noodles are extremely versatile and can be served both hot or cold depending on which soba noodle recipe you’re following. The noodles in the recipe will be warm after cooking but will cool as you rinse them and  add in the ingredients for the sauce. You can eat this warm or chilled as a prepped item for the week. 

Step 1: Pick a big enough pot so your noodles have room to move around.

Step 2: Don’t salt your pasta water. 

Step 3: Cook for a short amount of time. Soba noodles only need a maximum of 7 minutes (depending on how much you are cooking) in the water before they should be removed. The majority of soba noodles will cook in 3-5 minutes depending on their thickness. You’re aiming for an al dente noodle. Try testing out the noodles at the five minute mark to see how they are coming along. 

Step 4: Rinse! Soba noodles can stick together and form a gummy clump of noodle mess if you don’t immediately rinse the starch from the pasta after cooking. Leave your soba noodles in a colander and rinse under cold water for at least a minute while you whirl them around your pot. Your water should run clear before stopping your rinse.

Step 5: Drain, serve and enjoy!

Soba Noodle FAQ

What are soba noodles? 

Soba noodles are noodles made from buckwheat and whole wheat flours. Soba, is the Japanese word for buckwheat, a food many consider a superfood due to its ability to improve heart health, promote weight loss, and help manage diabetes. This type of a noodle has a mild nutty, earthy taste. 

Where to buy soba noodles?

Dried soba noodles can be found in most grocery stores in the international foods aisle. Look for a noodle that is similar in appearance to spaghetti but slightly flatter and brown in color. 

If you live in an area with a specialty asian food market, keep an eye out for fresh soba noodles which are fantastic as well. 

Do soba noodles have egg in them?

As a general rule, soba noodles are considered vegan and do not have egg. However, there are brands that may include egg so always be sure to check the label. 

Should you rinse soba noodles?

Without a doubt, you want to rinse your soba noodles. This removes excess starch and prevents a big sticky mess.

Are soba noodles bad for you?

Soba noodles are a healthier option than most other pasta options. However, there are some brands that use more refined wheat flour than buckwheat and those would be considered less nutritious. 

How do you cook soba noodles so they don’t stick?

Choose a pot that is large enough to give them plenty of room to move around and rinse them immediately after cooking with cold water. 

Can you use soba noodles for spaghetti?

Sure, you could! Soba noodles are similar to spaghetti in shape and function but will have a nuttier taste than a traditional pasta. 

Meal prep tips for Shrimp Soba Noodle Salad

Our chilled soba noodle recipe is the perfect grab-and-go option for a quick, healthy meal. Here are some tips to make it even better. 

  • If you like your shrimp warm but the salad cool, store them separately in the fridge. You can then reheat the shrimp and toss them in your already chilled salad. 
  • Rinse your noodles. We’ve repeated this multiple times because it’s important.
  • Don’t overcook them. Soba noodles should be served al dente or they can become mushy. Taste your noodles as they cook in an effort to prevent this from happening. 
  • Sub low-sodium soy sauce. If you’re watching your sodium intake, this is a flawless substitution to make this recipe even healthier. 
  • Add in other vegetables like broccoli, snap peas, or carrots. These all make for a great crunch alongside the slippery noodles and shrimp.

Shrimp Soba Noodle Salad

Prep Time5 mins
Cook Time10 mins
Course: Main Course, Salad
Cuisine: Asian, Japanese
Servings: 4

Ingredients

  • 1 lb pre-cooked frozen shrimp (peeled and deveined)
  • 8 oz soba noodles
  • 1.5 cups frozen shelled edamame
  • 1 each red bell pepper
  • 2 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp sesame oil
  • 1 tbsp olive oil

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: knife, cutting board, boiling pot
  • Start boiling water
  • Defrost shrimp and edamame according to packaged instructions
  • Dice bell pepper into small pieces

Cooking Method:

  • Boil soba noodles for 7 minutes until al dente. Drain the noodles in a strainer and rinse with cold water. Then, place the noodle mixture in a bowl. Add the soy sauce, lime juice, sesame oil, and olive oil to the bowl. Mix well
  • Then top it off with the shrimp, edamame, and bell pepper. Eat and enjoy!

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Asian Glazed Salmon With Kale and Squash

There are many recipes you can use to prepare salmon, but one that never disappoints is an Asian baked salmon recipe. Our version of this is a baked sesame ginger salmon. The marinated salmon soaks up the flavors of the ginger sesame dressing and it is then baked to perfection in the oven alongside seasoned kale and butternut squash. This quick-and-easy salmon recipe also only uses one pan, which may be an even better benefit than the high sources of fiber and healthy fats you’ll find throughout this dish. We’ll take our Omega-3s with a clean kitchen any day. 

Ease of Making: Easy

All jokes aside, there truly are countless nutritional benefits to this meal. Salmon is packed with omega-3s, protein, B vitamins, potassium and more. It has also been known to reduce your risk of cancer, heart disease, joint problems and other medical issues or conditions. 

Then we have our kale and butternut squash, each nutrient dense on their own. Kale is known as one of the healthiest and nutritious foods on the planet, due to its low calorie content and high volume of vitamins and antioxidants. Kale has been linked to protection against diabetes, cancer, and heart disease and benefits digestion, skin, hair, eyes and more. 

Butternut squash didn’t want kale and salmon to have all the fun when it comes to benefiting your health, this winter vegetable is a great source of fiber, vitamins (A,C, B, E), calcium, magnesium and zinc

How to Cook Salmon

Salmon can be cooked in a multitude of ways; oven, stovetop, air fryer, broiled, etc. Each recipe may call for a different variation of cooking method. However, no matter the cooking method here’s a guide for getting your ideal doneness on the inside of the fish.

Salmon Temperature Guide

CookInternal Temperature
Rare120℉
Medium Rare125℉
Medium130℉
Medium Well135℉
Well Done140℉
Please note that the USDA recommends that salmon reaches an internal temperature of 145F to ensure food safety (measured with a cooking thermometer in the thickest part of the filet). Consuming salmon that does not reach the internal temperature of 145F can increase the risk of being exposed to foodborne illness. 

Salmon FAQ

What is a good side dish with salmon?

If kale and butternut squash doesn’t do the trick for you, try our Roasted Rainbow Carrots and Green Beans or Sautéed Brussel Sprouts.

What is the healthiest way to cook salmon?

Broiling is one of the healthiest ways to cook salmon, unlike some other fish, salmon’s natural oils prevent the fish from drying out when cooked this way. This cooking method also doesn’t require the addition of any fats like oil. 

Do you rinse salmon before cooking?

Depending on the freshness of your fish you may want to rinse it and pat dry. Fresh or hardly aged salmon is fine without a rinse. 

Do you season salmon before cooking?

Yes, but you want to season immediately before baking as salt can start to break down the proteins and draw out the moisture in salmon if it sits too long. 

Butternut Squash and Kale FAQ

How long to cook?

Cooking Time for Butternut Squash at 400F

CutTime
Butternut squash halved50-60 minutes
Butternut squash cubed35-45 minutes
Butternut squash diced15-20 minutes

Can you eat butternut squash without cooking it?

Yes, butternut squash can be consumed raw. Many people find that they like putting it in salads or smoothies. However, butternut squash contains a lot of beta-carotene which is easier to absorb once heated. 

Do I need to peel butternut squash before roasting?

Depending on the recipe you may not need to peel the butternut squash before roasting. This recipe calls for dicing the squash in small portions so that it can cook at the same pace as the salmon and kale, so it will need to be peeled.

How long does cooked butternut squash last?

Cooked squash can last 3-4 days in the refrigerator and up to 3-4 months in the freezer for best quality.

How long does fresh butternut squash last?

A whole butternut squash with the skin still on should be kept outside of the refrigerator and can last an entire month in the right conditions. 

What is kale good for?

Besides this recipe, kale makes a perfect addition to salads, smoothies, omelets, breakfast scrambles and more. 

How many calories are in kale?

There are 8 calories in one cup of chopped raw kale, and 33 calories in one cup of cooked kale. 

How much protein in kale?

There are 0.7 grams of protein in one cup of chopped raw kale, and 2.5 grams  in one cup of cooked kale. 

How to tell if kale is bad?

As kale ages you will notice the leaves start to wilt and turn brown. If the decomposition goes further, your kale will turn into a liquid brown mush and likely start to leak out it’s bag. 

Meal prep tips for Baked Sesame Ginger Salmon 

  • Switch up your sides – if there are just too many nutrient-dense ingredients in this recipe for you, try switching up the sides. Rice and broccoli would make perfect pairs with this salmon. 
  • Broil it – If you like your salmon to have a nice crisp outer layer, try broiling it for the last five minutes of the baking process.

Baked Sesame Ginger Salmon with Kale & Butternut Squash

An easy, heart-healthy recipe featuring omega 3 rich salmon, alongside butternut squash and kale
Prep Time5 mins
Cook Time15 mins
Course: Main Course
Cuisine: Asian
Servings: 2

Ingredients

  • 12 oz salmon
  • 5 oz baby kale
  • 5 oz butternut squash (diced small)
  • 3 tbsp sesame ginger salad dressing
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: sheet pan, parchment paper, cutting board, knife, mixing bowl, tongs
  • Pre-heat oven to 400F
  • if needed: dice butternut squash into small pieces
  • line sheet pan with parchment paper

Cooking Method:

  • Place salmon on a sheet pan. Marinate it with 1 tbsp of the sesame ginger salad dressing
  • In a mixing bowl, add the baby kale and squash. Add 2 tbsp of sesame ginger salad dressing, 1 tbsp of olive oil, garlic powder, and salt. Mix well until everything is fully coated.
  • Place the baby kale mix on the same sheet pan and spread it out evenly.
  • Bake everything in the oven for 10-15 minutes until the salmon has fully cooked.
  • Remove from the oven. Eat and enjoy!

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Homemade Lemongrass Beef Stew Recipe

beef stew

Instant Pot’s can be a lifesaver when you’re short on time but want to pack big flavors into a meal. It does just that with this Vietnamese inspired lemongrass beef stew. This quick to prepare and painless to cook meal is vibrating with the flavors of lemongrass (obviously), garlic, anise, clove and bay leaves and other spices. Arguably, the instant pot is the best way to make beef stew from scratch, but if you have more time, you can make this in a clay pot or a dutch oven and let it slow cook as well. 

Ease of Making: Easy

How to Make Lemongrass Beef Stew

A take on a Vietnamese classic, Bo Kho (Vietnamese beef stew), this instant pot stew may just become an instant pot classic in your kitchen. Beef stews are known for their deeply braised beef and aromatic flavors. Traditionally they would be prepared in a clay pot that helps enrich the soup with the savory and sweet flavors. However, we will use an instant pot in this recipe. Instant pots cut the cooking time for beef from hours to under an hour. 

How to Cook Lemongrass Beef Stew

There’s not a whole lot you have to do to cook this lemongrass stew with the exception of layering in the beef, seasonings, and water. Close the lid and turn your sealing knob to the locked position. Let the soup cook for 35 minutes before turning off the heat and giving your instant pot time to release, about 10 more minutes. Add in your bok choy and other veggies or toppings you might like and serve or portion in containers to use throughout the week, 

How can I make my stew more flavorful?

Bland stew got you down? We use the Instant Pot to enrich deep flavor into our soup. Using a pressure cooker helps speed up the process of building depth. 

Meal Prep Tips for Lemongrass Beef Stew Recipe

  • Serve over noodles or rice for added heartiness or carbs needed to reach your goals. 
  • Use the beef to make a sort of beef banh mi sandwich with some pickled veggies like cucumber and carrots. 
  • Serve over a salad for a lighter variation of the meal. 

Instant Pot Lemongrass Beef Stew

Prep Time5 mins
Cook Time40 mins
Course: Main Course
Cuisine: Asian, Vietnamese
Servings: 4

Ingredients

  • 2 lbs chuck roast chunks
  • 8 oz sliced mushrooms
  • 1 bunch fresh basil leaves
  • 1 bunch bok choy
  • 1.5 cups water
  • 3 cloves garlic
  • 1-2 sticks lemongrass (4 inch length)
  • 1 each onion
  • 1 each clove
  • 1 each star anise
  • 2 each bay leaves
  • 1/2 tsp cinnamon
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp pepper
  • 1-2 tsp salt or fish sauce

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: Instant Pot, cutting board, knife, tongs
  • Slice your onions, peel your garlic cloves, crush the lemon grass
  • Rinse and chop up the bok choy

Cooking Method:

  • Place the beef at the bottom of the pan
  • Next, add the bay leaves, seasonings onions, garlic, mushrooms, fresh basil leaves
  • Then, pour over the water.
  • Close the lid, turning the venting knob to the sealing position. Cook on high pressure for 35 minutes.
  • After it has cooked, allow 10 minutes for natural release before doing a quick release. Carefully remove the lid.
  • Then, add the bok choy into the stew. Stir until it has wilted. Top it off with any other fresh veggies and sauces such as sriracha or hoisin sauce. Eat and enjoy!

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How To Make Pineapple Chicken Stir Fry

pineapple chicken stir fry

Stir-frys are a weekday favorite no matter what you put inside. They are great because you can typically take items that you have on hand, throw them in a pan to get cooking and have a quick, full meal in a matter of minutes. For this stir fry recipe, we opted to go with a tangy pineapple chicken combo that features peppers as well. Pineapple and red peppers are too flavors you see a lot together, think chicken kebabs. 

Ease of Making: Easy

Stir-frys are also great for substitutions if you don’t have one of the ingredients in your fridge or freezer. No chicken? No problem! Sub in any protein like beef, shrimp, tofu, etc to pull this dish together. 

Some of our other favorite stir fry recipes include: Soba Noodle Chicken Stir Fry, Ground Beef Stir Fry and Sheet Pan Chicken Stir Fry. 

How To Make Pineapple Chicken Stir Fry

Making chicken stir fry from scratch is as easy as throwing the chicken and vegetable you’ve got lying around in a pan and cooking until perfection. Diced chicken breast is commonly found in stir frys but we’ve opted to use a chicken thigh to impart more flavor and tenderness in our dish. 

How to Cook Pineapple Chicken Stir Fry

First, start by seasoning your chicken and cut it into small pieces. Then cook until lightly browned on all sides, about 5-7 minutes. Next, you’ll want to add in the stir fry sauce from the next step, top with your bell peppers and sesame oil and enjoy. 

How to Make Homemade Stir Fry Sauce

Making stir fry sauce from scratch is as easy as combining several classic Asian pantry items together in your dishes like hoisin, soy sauce, and sesame oil. Hoisin is a thick Chinese sauce that is salty and sweet in flavor. Many people use it to make Chinese inspired sauces or as a dipping sauce for proteins and vegetables. Sesame oil is extremely powerful in taste so it’s best to add in small amounts or you’ll end up what tastes overwhelming like sesame and coat your mouth in the oil. 

To make the sauce: simply add your hoisin and soy sauce to the pan of cooking chicken and bring to a boil while it thickens. 

Meal Prep Tips for Pineapple Chicken Stir Fry

  • Serve up our pineapple chicken stir fry with a variety of sides like rice, cauliflower rice, noodles or even put it in a lettuce wrap for a fantastic low carb option. 
  • Cut all your vegetables the same size to ensure even cooking.
  • Use a thinly cut piece of chicken or chunks of chicken. This helps reduce cook time and gets those warm pineapple bits of stir fry to your mouth even sooner. 
  • Use canned or fresh pineapple in this recipe instead of frozen. 

Pineapple Chicken Stir Fry

Prep Time5 mins
Cook Time10 mins
Servings: 4

Ingredients

  • 1 lb boneless chicken thighs
  • 1 each red bell pepper
  • 1/4 cup red onion
  • 1 cup pineapple chunks
  • 1 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 1 tbsp olive oil
  • 1 tsp garlic
  • 1/2 tsp salt

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: cutting board, knife, saute pan, spatula
  • Dice your red bell pepper and onions into small chunks
  • Cut your chicken into small pieces

Cooking Method:

  • Add oil to a heated pan on medium high heat.
  • Saute the onions until they soften. Then, add the chicken and season with garlic powder and salt.
  • Continue to stir the chicken until it turns golden brown on all sides. (cook for 5 to 7 minutes)
  • Then, add the soy sauce and hoisin sauce. Continue to cook until the chicken is fully cooked.
  • At the end, add the red bell peppers and pineapple. Sprinkle with sesame oil and mix well.
  • Enjoy with rice or noodles (use cauliflower rice or squash spirals for low carb option). You could also serve this on top of a lettuce wrap.

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Easy Steak And Mushrooms Recipe

Steak and Squash

Our steak and mushrooms with squash and chive pesto recipe, isn’t only a mouthful to say but also to eat. This well rounded meal is perfect for summer or fall when you have access to beautiful squash. If you live somewhere where you can get good quality squash year round, lucky you, you can make this recipe all year. Not only is this recipe healthy, quick and easy to make but it’s also budget friendly. Our recipe accommodates any type of beef steak you’d like. We like to stock up on good roasts when they are on sale and then slice and freeze them individually. Depending on your freezer, steak can last 4-12 months when frozen. 

Ease of Making: Easy

How to Make Steak and Mushrooms with Squash and Chive Pesto

Steak and mushrooms are two common flavors that you’ve likely seen before for most meals. You can find this combination on breakfast menus, in burgers or at your favorite steak house. To bring the flavors home and give yourself a hearty treat, we’ve paired our steak and mushrooms with a bright and refreshing zucchini squash and chive pesto. 

How to Cook Steak and Mushrooms

First, start by seasoning your steak with garlic powder and salt and add to a pan with oil. Cooking at medium high heat. For this recipe, we opt to sear the steak on both sides and then cook until done.

To cook the mushrooms for steak, remove cooked beef from the pan and place on a serving dish. Using the same pan add more oil and saute the mushrooms until brown.

How to Tell if Your Steak is Done

Nailing the perfect cook on your steak is something most chefs aim to do in the kitchen. After all, nobody who prefers their steak well done is going to be okay with a still mooing piece of rare steak when served. To test out where your steak is in the cooking process, take your finger and press firmly into the steak and look for these qualities:

  • Rare – a rare steak is extremely soft and will keep an indent after you’ve touched it with a finger.
  • Medium rare – these steaks will feel soft and springy
  • Medium – touch your steak to see if it springs back to the touch, if it has a quick spring back you’ve nailed the medium cook. 
  • Medium well – a medium-well steak will be mostly firm with a hardly noticeable spring left in it when you touch it. 
  • Well done – steaks that are completely cooked through will be firm to the touch. 

Or use a meat thermometer:

  • Rare- 140℉
  • Medium rare – 145℉
  • Medium – 160℉
  • Medium well – 165℉
  • Well done – 170℉

Please note that the USDA recommends cooking to at last 145F to avoid increased risk of food borne illness. 

How to Prepare Squash

Squash is a delicate vegetable that can get soggy when sliced too thin or combined with too much oil. We like to slice our squash into half circles that are about a quarter inch thick. Do this by trimming the ends of your squash and slicing lengthwise through the vegetable until you have two even halves. Then you’ll slice widthwise along your squash to make the half coin.

Place your squash on a baking sheet and season with garlic powder and salt. Drizzle with olive oil and bake for 10-15 minutes.

How to Make Chive Pesto

Pestos are an easy to make sauce that traditionally are found with pine nuts, salt, basil, and garlic. To make our chive pesto, add chives, garlic, olive oil, and 1 tsp of salt to a blender. Puree until smooth. If you notice the pesto is too thick you can add more olive oil and blend until you reach your desired consistency. When finished, add to your cooked squash. 

Meal Prep Tips for Steak and Mushrooms

  • If you want to spice up your steak with pepper or additional seasonings, do it after the sear to ensure the spices do not burn. 
  • Pat the steak dry before cooking to get a nice crust. 
  • Have your meat thermometer handy to prevent any overcooking. 

Steak & Mushrooms With Squash and Chive Pesto

Course: Main Course
Cuisine: American
Servings: 4

Ingredients

  • 1 lb Steak(any kind) thinly sliced recommended
  • 3 each yellow squash
  • 8 oz sliced mushrooms
  • 1 bunch chives
  • 3 cloves garlic
  • 1/4 cup olive oil
  • 1 tsp garlic powder
  • 2 tsp salt

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: cutting board, knife, saute pan, tongs, sheet pan, oven
  • Pre-heat oven to 400F
  • Slice squash into half coins (1/4 inch thick). Place on a sheet pan and season with 1 tsp garlic powder and 1/2 tsp salt. Drizzle with 1 tbsp of olive oil
  • Season steak with garlic powder and salt

Cooking Method:

  • Place squash in the oven and bake for 10-15 minutes.
  • For chive pesto: Add chopped chives, garlic, 3 tbsp, and 1 tsp of salt to a blender. Puree until smooth. Add more olive oil if it is too thick. Add salt to preferred taste. Use this as a sauce topping for the squash.
  • Add 1 tbsp oil to a pan on medium high heat. Sear the steak on both sides until golden brown and the steak is fully cooked. Remove the steak from the pan and place on a serving dish.
  • Using the same pan add more oil and saute the mushrooms until golden brown.
  • Serve together and enjoy!

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How To Make Thai Red Beef Curry

red beef curry

Oftentimes on weeknights we crave Asian food and the thought of ordering out definitely crosses our minds. However, with our easy Thai red beef curry recipe, we can skip the delivery fees and have a yummy Asian inspired meal in no time. Combining flavors of red curry paste, coconut milk and basil, this recipe is sure to satisfy those delivery food cravings and provide a much healthier option. 

How to Make Thai Red Beef Curry

We love a one-pot dish and this Thai red beef curry is definitely one of our favorites. By simmering the ingredients at a lower temperature for a longer period of time, you are able to break down the beef and make it super tender. The combination of sweet and heat flavors make this seriously delicious. 

Currys are also great because you can throw in whatever vegetables you have on hand and make this meal even more nutritious. This recipe doesn’t call it for it but we do like adding in green beans or squash if we’ve got it on hand. 

How to Cook Thai Red Beef Curry

Start by prepping your ingredients: slice  beef, onions and bell peppers into thin strips and mince your garlic. Once that is done, add oil to a soup pot on medium high heat and cook your onions until soft and translucent. Next, add your beef and garlic and stir well. Cook all of this for two to three minutes until golden brown. 

Once your beef is golden brown, pour in the coconut milk, brown sugar, red curry paste, and fish sauce. Ensure that everything is mixed extremely well and bring the pot to a boil, stirring carefully for one to two minutes to minimize an overflow. After your mixture has started to boil, reduce the heat and simmer your curry for another 20-30 minutes until your meat is tender.

When your steak is tender, mix in the basil leaves and top it off with fresh bell peppers. Serve with rice or cauliflower rice and the  juice of a lime wedge. 

Meal Prep Tips for Thai Red Beef Curry

  • Substitute in cauliflower rice for a lower-carb option. 
  • Double the batch and freeze it for future use when those delivery cravings hit and you’re short on time. 

Thai Red Beef Curry

Our Thai Red Beef Curry is fresh, flavorful, and full of healthy ingredients. A great option if you're craving take out but want to save on the ordering fees.
Prep Time5 mins
Cook Time35 mins
Course: Main Course
Cuisine: Asian, Thai
Servings: 4

Ingredients

  • 1 lb beef (any kind) thinly sliced
  • 1/2 each white onion
  • 2 cloves garlic
  • 13.5 oz coconut milk
  • 2 tsp fish sauce
  • 2 tsp brown sugar
  • 1 cup basil leaves
  • 2 tbsp red curry paste
  • 1 each lime

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: cutting board, knife, soup pot, tongs/spatula
  • Slice onions and bell peppers into thin strips. Mince garlic
  • Slice beef into thin strips

Cooking Method:

  • Add oil to a soup pot on medium high heat. Saute the onions until they soften and turn translucent.
  • Next, add the beef and garlic and mix well. Cook for 2 to 3 minutes until they become golden brown.
  • Then, pour in the coconut milk, brown sugar, and red curry paste, and fish sauce.
  • Mix everything really well. Bring the pot to a boil and carefully continue to stir for 1 to 2 minutes (making sure it doesn't overflow)
  • Once it reaches a rolling boil, bring it down to a simmer and cook for another 20-30 minutes until meat is tender.
  • At the very end, mix in the basil leaves and top it off with fresh bell peppers. Serve with rice and juice of a lime wedge.

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Easy Balsamic Baked Chicken Recipe With Zucchini

Easy Balsamic Baked Chicken Recipe With Zucchini

There’s something about the sweet tang of a balsamic glazed chicken breast that really gets our mouth watering. Our balsamic baked chicken with zucchini is easy to make and even easier to enjoy. You’ll also only use one bowl and a sheet pan when cooking which helps to keep the kitchen clean and the chef happy. Most people love to cook but we’ve never met someone that actually enjoys washing the dishes, which is why we turn to sheet pan meals quite frequently. Check these other ideas out:

Easy of Making: Easy

This baked balsamic chicken will be an instant staple in your kitchen once you get a taste of our sticky glaze, that is baked onto the chicken and caramelized. 

How to Make Balsamic Baked Chicken with Zucchini

Our juicy and tender balsamic chicken is a fan favorite and can be thrown together in a matter of minutes, giving you time to enjoy time with your family or catch up on your favorite tv show. Served alongside zucchini and roasted cherry tomatoes that will have your mouth bursting with flavor, this dish is sure to please even the pickiest of taste buds.

 How to Cook Balsamic Baked Chicken

Start by seasoning you chicken in a bowl with thyme, garlic powder, salt, and coat with olive oil. Mix well and place in a baking dish. Bake for 30 minutes and remove chicken from the oven. 

Using a basting brush, paint the chicken with balsamic glaze. For this recipe, you can use a store bought balsamic glaze or make your own. To make your own, simply simmer balsamic vinegar in a separate pan and reduce until thick enough to coat the back of a spoon. 

Once your chicken is coated, put it back in the oven to bake for another 15 minutes until the chicken reaches an internal temperature of 165F. Remove from the oven and enjoy!

How to Cook Zucchini and Roasted Tomatoes

Slice zucchini into 1/4 inch half coins or circles, by slicing the squash in half lengthwise. When you have two even halves, slice quarter inch slices across the width of the zucchini. After your zucchini is prepped, slice cherry tomatoes in half and mince your garlic. 

Add the zucchini, tomatoes, and garlic combination to the top of the chicken once you’ve removed it from the oven the first time and basted it with the balsamic glaze. 

Meal Prep Tips for Balsamic Baked Chicken with Zucchini

  • Save some of your balsamic glaze to put on top of your meal before you reheat it throughout the week. 
  • Add a starch like rice, quinoa or even cauliflower rice to round out the meal.

Balsamic Baked Chicken With Roasted Zucchini

Sheet-pan balsamic chicken makes for a quick, flavorful and easy meal no matter the day of the week.
Prep Time5 mins
Cook Time40 mins
Course: Main Course
Cuisine: American, Italian
Servings: 4

Ingredients

  • 4 each chicken thighs
  • 1 each zucchini
  • 1 cup cherry tomatoes
  • 3 cloves garlic
  • 2 tbsp balsamic glaze
  • 2 tsp dried thyme
  • 2 tsp garlic powder
  • 2 tsp salt
  • 1 tbsp olive oil

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: cutting board, knife, baking dish, tongs, basting brush, bowl
  • Pre-heat oven to 425F
  • Slice zucchini into 1/4 inch half coins, slice cherry tomatoes in half, mince garlic

Cooking Method:

  • In a bowl, season chicken with thyme, garlic powder, salt, and coat with olive oil. Mix well and place in a baking dish.
  • Bake in the oven for 30 minutes. After 30 minutes remove it from the oven.
  • Using a brush, baste the chicken with balsamic glaze. Add zucchinis, cherry tomatoes, and garlic on top. Season with salt.
  • Place it back in the oven to cook for another 15 minutes until the chicken reaches an internal temperature of 165F.
  • Remove from the oven. Eat and enjoy!

If you love this recipe, check out these other recipes we know you’ll love too:

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Salmon with Coconut Cauliflower Rice

Salmon with Cauliflower Rice

Servings: 4

Ingredients

  • 1.5 lbs salmon
  • 16 oz cauliflower rice
  • 10 oz sliced mushrooms
  • 1 cup cherry tomatoes (sliced)
  • 1/2 cup chopped cilantro
  • 10 oz coconut milk
  • 2 tbsp olive oil
  • 1 tbsp garlic powder
  • 2 tsp salt

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: cutting board, knife, baking pan, saute pan, spatula
  • Pre heat oven to 425F
  • Slice cherry tomatoes, slice mushrooms, chop cilantro

Cooking Method:

  • Place the salmon in a baking dish and season with a sprinkle of garlic powder and salt. Drizzle with olive oil. Place in the oven and bake for 10-12 minutes.
  • Meanwhile, heat olive oil in a pan on medium high heat. Saute the mushrooms until they turn golden brown.
  • Then add cherry tomatoes and fresh cilantro. Cook until they soften (2 to 3 minutes)
  • Lastly, heat olive oil in a pan on medium high heat. Saute the cauliflower rice and pour over the coconut milk. Season with garlic powder and salt to preferred taste. Mix well and continue to simmer until the coconut milk thickens and almost evaporates.
  • Serve the salmon on top of the cauliflower rice. Add the mushroom, cherry tomatoes, and cilantros on top of the salmon. Eat and enjoy!

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How To Make Sausage Fried Rice

Sausage fried rice is a savory egg and rice dish that is simple and quick to throw together. Much like a stir fry, fried rice is a fool proof meal that can be a great option when you have proteins and veggies on hand but you aren’t sure what to do with them. Our recipe uses sausage links, and a mixture of fresh or frozen mixed vegetables. However, you can substitute in ground sausage, italian sausage, breakfast sausage or pretty much any ground meat you have on hand. 

Ease of Making: Easy

This sausage fried rice recipe uses a traditional whole grain rice but if you’re looking for a lower carb option you can substitute in cauliflower rice like we did in these recipes:

How to Make Sausage Fried Rice

There are many variations of sausage fried rice that is influenced by cultures and meals across the country. The most popular variations are Chinese sausage fried rice, Italian sausage fried rice, and breakfast sausage fried rice. 

For the most authentic experience, try cooking this up in a wok but if you don’t have one then a skillet or frying pan will do the trick. 

How to Cook Make Sausage Fried Rice

Start by mincing garlic, dicing your bell pepper, and slicing sausage into quarter inch circles. If using ground sausage, simply ignore the last step. Once your ingredients are prepped, add oil to a heated wok on medium high heat and saute garlic and sausage until the sausage heats through. Then add in your vegetables and stir. When your vegetables are cooked through, add in the cooked rice and season with soy sauce and garlic powder. Stir the rice well until completely covered with the soy sauce. You can add more soy sauce if needed. 

Now that your base is complete, make a hole in the middle of the pan and crack two eggs into the center. Lightly whisk the eggs with a fork until they scramble and have cooked and firmly set. Incorporate eggs with the rest of the mixture by stirring all ingredients together.

Top off the rice with sprinkles of sesame oil, sesame seeds or sriracha for more flavor and heat. 

Meal Prep Tips for Making Sausage Fried Rice

  • Use rice you’ve already prepared for the week. Day old rice works best in our sausage fried rice recipe. 
  • Sub in mushrooms or tofu for the sausage to make this recipe vegetarian friendly. 

Sausage Fried Rice

Prep Time5 mins
Cook Time3 hrs 10 mins
Course: Main Course
Cuisine: Asian
Servings: 6

Ingredients

  • 5 each sausage links (12 oz total)
  • 2 each large eggs
  • 5 cups cooked rice (best if using day old rice)
  • 3 each garlic cloves (minced)
  • 1 each red bell pepper
  • 2 cups frozen or fresh mixed vegetables
  • 2 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tbsp sesame oil
  • 1 tbsp olive oil

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: Skillet, cutting board, knife, spatula
  • Mince garlic, cut bell pepper into small diced pieces, slice sausage into 1/4 inch coins

Cooking Method:

  • Add oil to a heated pan on medium high heat. Saute garlic and sausage until the sausage heats through.
  • Next, add vegetables and stir thoroughly
  • Then, add cooked rice to the skillet.
  • Season with soy sauce and garlic powder. Mix the rice well until it is completely coated with the soy sauce. (add more soy sauce if needed)
  • Then, create a whole in the middle of the pan and crack two eggs. Scramble the eggs until they have cooked and firmly set. Once cooked, mix it well into the rice mixture.
  • At the end, top off the rice with sprinkles of sesame oil for more flavor. Eat and enjoy!

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