Casseroles are the one pot wonder meal that just gets better as leftovers and a are perfect for you next meal prep. Sometimes you can just throw a bunch of yummy ingredients together and magic happens, like in this Smoked Black Bean and Sweet Potato Casserole with Ground Turkey.
As usual in CK-fashion, all ingredients are simple and easy to come by. No specialty grocery store needed!
Pineapple Pork Lettuce Wraps are a quick, healthy, and easy, “set and forget it” type of meal for busy nights! Set the meat up in the slow cooker in the morning and by dinner time you’ve got dinner ready. You can even do this in the Instapot!
Maybe you need it really fast? No worries. There is the fast, stove top version too!
What makes this dish shine is the use of J. Olive Co. Pineapple Balsamic and the Roasted Sesame Oil. If you do not have the Pineapple Balsamic, I think the Apricot or the Peach Balsamic would be great substitutes! We’ve also included recipes for Pineapple Salsa and Pineapple-Cilantro Rice to make this a full meal!
I am a HUGE fan of Everything Bagels and cream cheese, it is just not a food inline with my goals. So, of course, I had to come up with a more nutritious alternative—Everything Quinoa Biscuit. No bagel is complete without cream cheese, Cucumber-Dill Cheese cheese to go with our plate. So while dreaming up this re-vamp I immediately thought of Lox and Bagels. Typically lox is smoked-cured salmon, but I didn’t have any. Instead I did a “Lox” Baked Salmon, seasoned it to mimic some “lox” flavor combinations, and DANG this was so yummy. To make this even more lox-a-licious, I threw in some quick sides with Quick Pickled Red Onion slices and Warm Spinach with Capers.
Below are the recipes that make up this entire plate. Make all or just a few, but I guarantee you will keep these in heavy rotation. In true CK fashion, these are simple and fast!
Naturally sweet butternut goes perfectly with sweet caramelized onions. This super simple side dish would pair well with any protein, even for breakfast with a fried egg. We flavored this dish using J. Olive Co. Tuscan Herb Olive Oil and J. Olive Co. Gravenstein Apple Balsamic, garlic and feta to give a savory but hint of sweet taste. The onions do take some time to cook but this is well worth the wait!
Tuscan Herb Butternut Noodles
1 pack of frozen Green Giant Spiralized butternut squash
Most of my recipes or hacks are created out of necessity. My main limiting factor would be that my son thinks “everything” I cook is “healthy.” To him, it doesn’t matter if I slather it with a pound of cheese. If I cook it, then it is healthy and he automatically doesn’t like it. So I do a lot of meals I can put a kid-twist on without having to cook an entirely different meal. And even though he turned his nose up at this at first, he still ate it. And my husband loved it too!
For mom’s casserole, I put the enchilada mix in a casserole dish. I also think this would be tasty with some spaghetti squash in the mix to make it more like a casserole rather than a meat casserole. None the less, it was still tasty! I paired it with a side salad. Mom, build yours into an enchilada salad bowl with some spinach, chopped black olives, greek yogurt, maybe even some more beans if you have them!
AKA “The Jenny Bou Spoon” — dedicated to my dear friend, Jenny, who has the same love-obsession with peanut butter like I do. Now we have a spoon full we can eat multiple times and not feel one single ounce of guilt 😉
Because something this magnificent deserves to be served on a golden spoon. So simple, yet so satisfying for a sweet craving. MAKE THIS NOW.
Sweet and savory is one of my favorite combinations. What better way to combine the two than with a recipe re-vamp of chicken and waffles! Here I am using the CK Chicken Tender recipe and a new Sweet Potato Waffle recipe. I also whipped up a Peach Glaze to go on top. If you do not want to make the glaze you could do a small drizzle of honey for some sweetness.
2 pounds of chicken tenders
1-2 eggs for egg wash
1/2 cup rice flour
1/4 cup almond flour
1//4 cup parmesan cheese
1 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chili powder
Olive oil for cooking
Mix all dry ingredients in shallow bowl for dredging chicken through.
Whisk eggs in separate bowl.
Dip tenders in egg wash, then dredge to coat through breading.
Pre-heat olive oil in large pan over medium heat.
Cook tenders for about 4 minutes on each side. Do not crowd the pan too much.
Add more oil to the pan and cook tenders in batches.
Sweet Potato Waffles
3 cups baked sweet potatoes
1 whole egg
couple of dashes of garlic powder
couple of dashes of onion powder
1/2 cup Kodiak Cake Waffle Mix
pinch of salt
unsweetened almond milk
optional add in: dash of red pepper flakes and 1/2 tsp of sesame seed oil
Bake sweet potatoes, about 3 medium size potatoes. You could possibly use canned pumpkin puree but you may need more Kodiak Cake Mix.
Mix all ingredients in a mixing bowl. Consistency should look more like mashed potatoes and not a lot of liquid. Use the almond milk as needed if you need more liquid.
Pre heat waffle maker to medium-high heat. Once ready, spray both sides with cooking spray and add about 1/4 cup-1/2 cup of sweet potato waffles mix.
Close waffle maker and cook for about 3 minutes or until most of the steam stops coming out.
Great for a large party side! But if you are just making it for your family, just half the recipe to make a smaller batch.
Tip: If you are preparing this for a meal prep or planning on keeping in the fridge a few days, wait to add the romaine. All other ingredients will hold up and soak up the yummy juices, but the romaine will get soggy!
Update: I recently tried this recipe substituting the romaine with chopped kale, and it held up wonderfully as leftovers.
*If making a half batch use 1/4 cup red wine vinegar, 1/4+ Apricot Balsamic, 1 tsp sesame seed oil, 2 tbs soy sauce. If you want more liquid, just eyeball it! Nothing wrong with a little more dressing 😉
Crunchy topping: Mix together and add to a pan.
1/2 c raw, pre-rinsed quinoa (you can find pre-rinsed or rinse yourself)
1/4 c sliced almonds
1/4 c chopped walnuts
Spray pan with cooking spray, over low-medium heat. Add nut mixture, drizzle with butter olive oil, pinch of salt. Watch closely and stir until nuts begin to brown lightly, about 3-4 minutes. Remove from heat and cool.
1 head Chopped romaine or chopped kale
1/2 bag coleslaw mix
4 green onions chopped
2 crowns of broccoli chopped
Toss with crunchy topping, dressing, and serve immediately.
One of my favorite meals are the meatballs at Branch in Hattiesburg, MS. This recipe was inspired by that meal! But cooked in my Instapot for 15 minutes! The meatballs are also perfect for using two different ways, one for mom and one for the rest of the non-compliant members of the house. For my meal, I paired my meatballs with a simple side salad. For my son and husband, I made meatball subs toasted in the oven with melted mozzarella cheese! It was a hit and will be in heavy rotation in this house.