Crispy Orange Ground Beef & Veggies

Easy weeknight dish you can make in place of take-out.

Servings

Ingredients

1 lb ground beef
1/3 cup fresh squeezed orange juice
3 Tbsp soy sauce
1 tsp sesame oil
1 Tbsp light brown sugar
1 Tbsp cornstarch
3 cloves garlic minced
1 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes
1 1/2 Tbsp canola oil
1/4 tsp pepper
3 Tbsp orange zest
1 med onion cut into 1-inch chunks
1 med red pepper cored, seeded, and cut into 1 inch chunks
cooked rice for serving
2 med scallions thinly sliced

Servings

Ingredients

1 lb ground beef
1/3 cup fresh squeezed orange juice
3 Tbsp soy sauce
1 tsp sesame oil
1 Tbsp light brown sugar
1 Tbsp cornstarch
3 cloves garlic minced
1 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes
1 1/2 Tbsp canola oil
1/4 tsp pepper
3 Tbsp orange zest
1 med onion cut into 1-inch chunks
1 med red pepper cored, seeded, and cut into 1 inch chunks
cooked rice for serving
2 med scallions thinly sliced

Instructions

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.
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.
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

Easy to make soup that would be good for a weeknight dinner.

Servings

Ingredients

1 lb 93% ground turkey meat
2 cloves garlic minced
1 lg egg lightly beaten
1/2 cup plain bread crumbs
1/4 cup Parmesan cheese grated, plus more for serving
salt and pepper
1 Tbsp olive oil
1 med onion halved and thinly sliced
29 oz chicken broth
2 14.5 oz cans diced tomatoes in juice
1 head kale stemmed and coarsely chopped

Servings

Ingredients

1 lb 93% ground turkey meat
2 cloves garlic minced
1 lg egg lightly beaten
1/2 cup plain bread crumbs
1/4 cup Parmesan cheese grated, plus more for serving
salt and pepper
1 Tbsp olive oil
1 med onion halved and thinly sliced
29 oz chicken broth
2 14.5 oz cans diced tomatoes in juice
1 head kale stemmed and coarsely chopped

Instructions

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.
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.
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

One pan dish that combines chili and cornbread, yumm!

Servings

Ingredients

1 1/2 lbs ground beef
2 8 oz cans tomato sauce
1 10 oz can diced tomatoes with green chilies
1 14 oz can pinto beans
1 14 oz can black beans
1 med onion finely chopped
4 cloves garlic minced
2 Tbsp chili powder
2 tsp cumin
1 tsp oregano
2 Tbsp olive oil
salt and pepper
1 8 oz packages cornbread mix
2 eggs
2/3 cup milk
1 8oz can creamed corn
1 cup cheddar cheese grated

Servings

Ingredients

1 1/2 lbs ground beef
2 8 oz cans tomato sauce
1 10 oz can diced tomatoes with green chilies
1 14 oz can pinto beans
1 14 oz can black beans
1 med onion finely chopped
4 cloves garlic minced
2 Tbsp chili powder
2 tsp cumin
1 tsp oregano
2 Tbsp olive oil
salt and pepper
1 8 oz packages cornbread mix
2 eggs
2/3 cup milk
1 8oz can creamed corn
1 cup cheddar cheese grated

Instructions

Preheat oven to 400F.
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.
Reduce heat to medium-low and let simmer 15-20 minutes, stirring occasionally.
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.
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

Creamy, flavorful soup that's really easy to make.

Servings

Ingredients

1 lg head cauliflower roughly chopped
4 Tbsp olive oil
2 cloves garlic grated
1/2 stick butter
1 medium onion chopped
2 medium carrots diced
2 celery stalks diced
1 sprig thyme
1/4 cup flour
4 cups chicken stock
1 1/4 cups whole milk
1 1/2 cups sharp cheddar shredded
salt and pepper to taste
3 Tbsp italian parsley finely chopped

Servings

Ingredients

1 lg head cauliflower roughly chopped
4 Tbsp olive oil
2 cloves garlic grated
1/2 stick butter
1 medium onion chopped
2 medium carrots diced
2 celery stalks diced
1 sprig thyme
1/4 cup flour
4 cups chicken stock
1 1/4 cups whole milk
1 1/2 cups sharp cheddar shredded
salt and pepper to taste
3 Tbsp italian parsley finely chopped

Instructions

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.
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.
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

The smoky paprika gives this lentil soup a nice flavor.

Servings

Ingredients

1 Tbsp olive oil
1 med onion chopped
1 cup carrots chopped
3 cloves garlic chopped
3 Tbsp tomato paste
1 1/2 tsp smoked paprika
1 tsp cumin
1/4 tsp crushed red pepper
1 bunch kale stemmed and chopped
1 1/2 cups dried brown lentils
4 cups vegetable stock
2 1/2 cups water

Servings

Ingredients

1 Tbsp olive oil
1 med onion chopped
1 cup carrots chopped
3 cloves garlic chopped
3 Tbsp tomato paste
1 1/2 tsp smoked paprika
1 tsp cumin
1/4 tsp crushed red pepper
1 bunch kale stemmed and chopped
1 1/2 cups dried brown lentils
4 cups vegetable stock
2 1/2 cups water

Instructions

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.