Week 2

Turkey Chili, Cashew Chicken, Steak Bites, Cheesy Fiesta Potatoes, Butter Chicken

Cashew Chicken and Broccoli
25 min

https://www.gimmesomeoven.com/cashew-chicken-and-broccoli/#tasty-recipes-79614-jump-target

Ingredients

• 1 lb boneless skinless chicken breasts, thinly sliced into bite-sized pieces

• salt and white pepper

• 2 tbsp peanut oil, divided

• 4 c (12 ounces) broccoli florets, cut into bite-sized pieces

• 2 scallions, thinly sliced (with white and green parts separated)

• 1 c toasted cashews

• 4 cloves garlic, pressed or finely minced

• 1 tbsp grated fresh ginger

• toasted sesame seeds, for serving

• cauliflower rice or white rice

Sauce Ingredients:

• 1/2 c chicken stock

• 2 tbsp oyster sauce

• 1 tbsp reduced-sodium soy sauce

• 2 tsp dark soy sauce (Sub with molasses and regular soy)

• 1 tbsp honey

• 1/4 tsp white pepper

• 1 tbsp cornstarch

Instructions

1. Prep the sauce. Whisk all of the sauce ingredients together in a small bowl (or shake them together in a mason jar) until combined. Set aside.

2. Sauté the chicken. Season the chicken with salt and a tiny pinch of white pepper. Heat 1 tablespoon oil in a large sauté pan or wok over high heat. Add the chicken and sauté, tossing occasionally, for 3 to 5 minutes or until cooked through. Transfer to a clean plate and set aside.

3. Sauté the veggies. Add the remaining tablespoon of oil to the pan. Add the broccoli florets and the white parts of the scallions and sauté for 2 minutes, stirring occasionally. Add the cashews, garlic, ginger and sauté for 1-2 minutes, until the broccoli reaches your desired level of tenderness.

4. Combine. Add the sauce and cooked chicken to the pan and toss for 1 minute, or until the sauce has thickened and evenly coated the chicken and veggies.

5. Serve. Serve immediately over rice or noodles, garnished with toasted sesame seeds and the green parts of the scallions. Enjoy!

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Butter Chicken
45 min

https://feelgoodfoodie.net/recipe/easy-butter-chicken/#wprm-recipe-container-6835

Ingredients

• 1 tbsp butter

• 1 tbsp olive oil

• 1 medium onion small diced

• 2 tsp ginger grated

• 3 garlic cloves minced

• 1 tbsp garam masala

• 1 tsp chili powder

• 1 tsp mustard seeds

• 1 tsp coriander

• 1 tsp curry powder

• 2 lb chicken breast cut into ¾-inch chunks

• 3 oz. tomato paste

• 3 oz. red curry paste (less if you want less spice)

• 1 tsp salt

• ¼ tsp black pepper

• 1 (14-oz.) can coconut milk

• White Rice (or Cauliflower Rice) and/or naan for serving

• Cilantro for serving

• veggie of choice (I did riced cauliflower and peas)

Instructions

1. Heat the butter and olive oil in a large skillet over medium-high heat. Cook the onions until they become soft and translucent, about 3-5 minutes. Stir in the ginger and garlic and cook for an additional 1-2 minutes.

2. Add the garam masala, chili powder, mustard seeds, coriander and curry and toast the spices until fragrant, about 2 minutes. Add the chicken, tomato paste, red curry paste, salt and pepper and stir until the chicken is well coated with the onions, tomato and curry pastes, and spices.

3. Pour the coconut milk over the chicken mixture and stir to combine. Bring the mixture to a boil, and then set the heat to low and simmer uncovered for 15-20 minutes.

4. Serve over white or cauli rice and/or naan, and garnish with cilantro, if desired.

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Steak Bites with Sweet Potatoes and Peppers
45 min

https://oursaltykitchen.com/whole30-steak-bites/

Ingredients

• 1 large sweet potato (about 12 ounces), diced into 1″ pieces

• 1 tsp salt

• 1 lb flat iron steak, diced into 1″ pieces

• 3 tbsp olive oil, divided

• 2 cloves garlic, minced

• 2 bell peppers, seeded and diced into 1″ pieces

• 4 green onions, thinly sliced

• 2 tbsp coconut aminos or avocado oil

• 2 tsp black pepper

• 2 tbsp fresh chopped cilantro

Instructions

1. Heat skillet over high heat. Add olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every two minutes, until the pieces are browned and the center is medium, about 10 minutes. Remove the steak from the skillet using a slotted spoon and set aside onto a plate.

2. Add olive oil to the skillet. Add the sweet potatoes, toss to coat in the fat and cook until nearly tender, stirring occasionally, 6-8 minutes.

3. Make a well in the center of the pan and add the garlic. Saute, stirring occasionally, until fragrant, about 1 minute.

4. Add the bell pepper and scallions and toss with the potatoes. Sautee, stirring occasionally, until the peppers are bite tender, 3-4 minutes.

5. Add the steak and juices back to the pan along with the coconut aminos. Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated.

Add the pepper and cilantro, toss, and remove from heat. Portion onto plates, top with additional fresh cilantro if desired, and serve immediately.

Not included in shopping list: Easy Chimichurri that pairs well with this: https://www.loveandlemons.com/chimichurri-sauce/#wprm-recipe-container-44654

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Cheesy Fiesta Potato Beef Bowl
30 min

Ingredients

• 3 large russet potatoes, mostly peeled and cubed

• 1 large tomato

• ½ yellow/sweet onion (or store-bought pico de gallo in place of tomato and onion)

• 1 tbsp Olive oil

• 2 tsp paprika

• Salt and pepper to taste

• 1 lb ground beef

• Taco seasoning packet

• Queso (store bought or dairy free version: see recipe below)

• Optional: Sour cream or plain Greek yogurt

• Optional: spicy ranch

Instructions

1. Peel and cube potatoes into bite size pieces. Transfer them to a bowl of water to soak for 30 min

2. If not using store bought pico, dice up tomatoes and onions, squeeze a whole lime, sprinkle s+p to taste, mix and set aside

3. Thoroughly dry off potatoes and drizzle them with olive oil, seasoning them with paprika, s+p. Air fry them at 400 for 25 min or bake them at 425 until tender to bite

4. Cook ground beef in skillet, drain off grease, add taco seasoning and a bit of water

5. Assemble the bowls, plating the potatoes then the ground beef, top with the pico mixture and “queso”. A spicy ranch could be great on this too

Dairy Free “Queso”
5 min

https://www.hummusapien.com/vegan-queso/

Ingredients

• ½ c raw cashews

• 1 c medium chunky salsa

• 1 red bell pepper, de-seeded and chopped

• 2 tbsp nutritional yeast

• ¼ tsp salt

• ½ tsp turmeric (optional but recommended for color)

Instructions

1. Place cashews in a small bowl. Cover with warm water and set aside while you chop pepper.

2. Drain and rinse cashews. Place in blender with remaining ingredients. Blend until completely smooth and creamy. Serve at room temperature or warm in a saucepan over low heat until warmed through. You can also microwave for 30 seconds. Serve with veggies or tortilla chips!

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Turkey Chili
55 min

https://www.ambitiouskitchen.com/seriously-the-best-healthy-turkey-chili/

Ingredients

• 2 tsp olive oil

• 1 yellow onion, chopped

• 3 garlic cloves, minced

• 1 medium red bell pepper, chopped

• 1 lb extra lean ground turkey or chicken (99%)

• 4 tbsp chili powder* (I used McCormick chili powder, which is very mild. Do not use spicy chili powder, and if using a different brand, start with 2 tablespoons)

• 2 tsp ground cumin

• 1 tsp dried oregano

• 1/4 tsp cayenne pepper

• 1/2 tsp salt, plus more to taste

• 1 (28-oz.) can diced tomatoes or crushed tomatoes

• 1 1/4 c chicken broth

• 2 (15 oz.) cans dark red kidney beans, rinsed and drained

• 1 (15 oz.) can sweet corn, rinsed and drained

• Optional fixins: cheese, avocado, tortilla chips, cilantro, sour cream

Instructions

1. Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently.

2. Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.

3. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.

4. Garnish with anything you’d like. Makes 6 servings, about 1 1/2 cups each.

IF you have time, I made this cornbread with it:

https://www.lecremedelacrumb.com/best-super-moist-cornbread/#wprm-recipe-container-27011

(cornbread ingredients not included in list, but should be items you already have)

Shopping List

Produce

• 4 c (12 ounces) broccoli florets (Cashew Chicken)

• 6 green onions (2-Cashew Chicken) (4-Steak bites)

• 12 cloves garlic (4-Cashew Chicken) (3-Butter Chicken)(2-Steak bites)(3-Chili)

• 2 in knob of ginger (Cashew Chicken)(Butter Chicken)

• 2 onions (1-Butter Chicken)(1-Chili)

• Cilantro for serving(Butter Chicken)(Steak bites)(chili)

• veggie of choice, unless serving with cauli rice (Butter Chicken)

• 4 bell peppers (2-Steak bites) (1-Chili) (1 red-Dairy free queso)

• 1 large sweet potato (Steak bites)

• 3 large russet potatoes (Fiesta Potatoes)

• Pico de gallo (Fiesta Potatoes)

• Queso (if not making dairy free version) (Fiesta Potatoes)

Dairy

• Optional: Sour cream or plain Greek yogurt (Fiesta Potatoes)(chili)

• For topping: shredded cheese (chili)

Protein

• 3 lb boneless skinless chicken breasts (1-Cashew Chicken) (2-Butter Chicken)

• 1 lb flat iron steak (Steak bites)

• 1 lb ground beef (Fiesta Potatoes)

• 1 lb extra lean ground turkey or chicken (Chili)

Condiments and Spices

• chicken stock or broth(1/2c-Cashew Chicken)(1.25c-Chili)

• 2 tbsp oyster sauce(Cashew Chicken)

• 1 tbsp reduced-sodium soy sauce(Cashew Chicken)

• 2 tsp dark soy sauce(Cashew Chicken) (sub: mix light soy sauce with molasses or brown sugar (2:1))

• 2 tbsp coconut aminos (can replace with low sodium soy or tamari) (Steak bites)

• 1 tbsp honey(Cashew Chicken)

• 3 oz. tomato paste(Butter Chicken)

• 3 oz. red curry paste(Butter Chicken)

• Optional: spicy ranch (Fiesta Potatoes)

• 1 c medium chunky salsa (Dairy free queso)

• ½ tsp turmeric (optional but recommended for color) (Dairy free queso)

• 2 tsp ground cumin(Chili)

• 1 tsp dried oregano(Chili)

• 1/4 tsp cayenne pepper(Chili)

• 2 tsp paprika (Fiesta Potatoes)

• Taco seasoning packet (Fiesta Potatoes)

• toasted sesame seeds (optional: serving; Cashew Chicken)

• 1 tbsp garam masala (Butter Chicken)

• chili powder (Butter Chicken) (Chili)

• 1 tsp mustard seeds (Butter Chicken)

• 1 tsp coriander (Butter Chicken)

• 1 tsp curry powder (Butter Chicken)

• 1/4 tsp white pepper(Cashew Chicken)

• 2 tbsp nutritional yeast (Dairy free queso)

• 1 tbsp cornstarch(Cashew Chicken)

Canned Goods

• 1 (14-oz.) can coconut milk(Butter Chicken)

• 2 (15 oz.) cans dark red kidney beans(chili)

• 1 (15 oz.) can sweet corn (chili)

• 1 (28-oz.) can diced tomatoes or crushed tomatoes(chili)

Misc.

• 1.5 c toasted cashews (1c-Cashew Chicken) (1/2c-Dairy free queso)

• White Rice (or Cauliflower Rice) for serving (Butter Chicken) (Cashew Chicken)

• Naan (Butter Chicken)