Crispy Orange Ground Beef & Veggies

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Crispy Orange Ground Beef & Veggies
Easy weeknight dish you can make in place of take-out.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Remove the beef from the fridge and set out at room temp while you make the sauce. Place the orange juice, soy sauce, sesame oil, brown sugar, cornstarch, garlic, 1/2 tsp salt, and red pepper flakes in a small bowl and whisk to combine. Set aside.
  2. Heat 1/2 Tbsp. oil in a large frying pan over high heat until shimmering. Add the beef and season with the remaining 1/2 tsp. salt and pepper. Press the meat into an even layer and cook undisturbed until the bottom is brown and crisped, about 4 minutes. Break up the meat with a wooden spoon, then press it into the pan to help it brown. Cook until well-browned and crisp all around, 3-4 minutes. Transfer to a large paper towel lined plate.
  3. Drizzle the remaining olive oil around the pan. Add the orange zest, onion, and red pepper, and cook, stirring until slightly tender, about 3 minutes. Rewhisk the sauce, pour into the pan, and stir to coat the vegetables. Bring to a boil and cook until thickened, about 1 minute. Return the beef to the pan and stir to combine. Serve over rice and top with scallions. Enjoy!
Recipe Notes

Recipe adapted from The Kitchn

Light Italian Wedding Soup

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Light Italian Wedding Soup
Easy to make soup that would be good for a weeknight dinner.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a bowl combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 tsp. salt and 1/4 tsp pepper. Using 1 Tbsp. for each, roll mixture into balls.
  2. In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3-4 minutes. Add broth and tomatoes; bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.
  3. Add kale, cook until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water if desired. Season with salt and pepper. Serve soup with more Parmesan. Enjoy!
Recipe Notes

Recipe adapted from Martha Stewart

Skillet Cornbread Pie

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Skillet Cornbread Pie
One pan dish that combines chili and cornbread, yumm!
Servings
Servings
Instructions
  1. Preheat oven to 400F.
  2. Heat olive oil in a large ovenproof skillet over medium-high and saute onion until softened and translucent, about 5 minutes. Stir in garlic and cook until fragrant about 1 minute. Add beef and cook until browned, 8-10 minutes, then season with chili powder, cumin, oregano, salt and pepper, stir to combine. Add tomato sauce, diced tomatoes, and all beans, stir until mixed.
  3. Reduce heat to medium-low and let simmer 15-20 minutes, stirring occasionally.
  4. While chili simmers, in a bowl whisk together cornbread mix, eggs, and milk. Once combined fold in corn and cheese. Pour cornbread mix on top of chili, spread into an even layer.
  5. Place skillet in oven and bake until cornbread is cooked through and chili mixture is bubbling, about 20-25 minutes. Serve hot. Enjoy!
Recipe Notes

Recipe adapted from 12 Tomatoes

Roasted Cauliflower Soup

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Roasted Cauliflower Soup
Creamy, flavorful soup that's really easy to make.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat the oven to 400F. Place the cauliflower on a baking sheet and drizzle with about 3 Tbsp olive oil, tossing to coat, season with salt and pepper. Roast for about 20 minutes or until the cauliflower is tender and carmelized.
  2. Add the last Tbsp olive oil to a soup pot and once it's warm add the onion, garlic, carrots,thyme and celery. Season with salt and pepper and cook over medium heat until onion is translucent and tender. Cube the butter and add it to the pot, once it melts sprinkle in the flour, stirring to combine, then lower the heat and simmer 2-3 minutes. Pour in the chicken stock and allow to thicken, turning the heat up to medium. Slowly add the milk, combining, lower the heat back down to low, and add the grated cheese and parsley.
  3. Give the roasted cauliflower another rough chop to make bite-size pieces, and then fold into the soup. Season with salt and pepper if desired. Remove thyme stem. Enjoy!
Recipe Notes

Recipe adapted from A Gouda Life

Smoky Lentil Soup

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Smoky Lentil Soup
The smoky paprika gives this lentil soup a nice flavor.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat oil in a Dutch oven over medium heat. Add the onion and carrots; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, tomato paste, smoked paprika, cumin, red pepper and salt and pepper to taste; cook 1 minute. Add the kale and lentils; cook, stirring often until kale begins to soften, about 2 minutes. Add the stock and water; increase the heat to high. Bring to a boil. Reduce heat to medium, and simmer until lentils are tender, about 30 minutes. Enjoy!
Recipe Notes

Recipe adapted from Cooking Light.