Week 19

Sheet Pan Honey Buffalo Chicken with Broccoli - Cantaloupe & Crispy Prosciutto Flatbread - SmashBurger Tacos - Garlic Ginger Beef Bowls w cuke salad - Avocado Tomato Chickpea Pasta Salad

Avocado Tomato Chickpea Pasta Salad with Lemon Basil Vinaigrette

20 min

From Ambitious Kitchen

Ambitious Kitchen

Ingredients

For the pasta:

• 8 oz whole wheat or gluten free pasta (I like Orecchiette or bowtie)

• Shredded rotisserie chicken or chopped grilled chicken

• 1 (15 oz) can chickpeas, rinsed and drained

• 2 c cherry tomatoes, halved (about 1 pound)

• ½ c feta crumbles

• 1 ripe but slightly firm avocado, pitted and diced

• ¼ small red onion, thinly sliced

• Optional: 1/2 cup pitted kalamata olives

For the vinaigrette:

• 1/4 c fresh lemon juice (from 1 large lemon)

• 1 garlic clove

• 1/4 c olive oil

• 1/3 c packed fresh basil leaves

• 1 t honey or sugar (optional)

• ¼ t dried oregano

• ½ t salt, plus more to taste

• Freshly ground black pepper

To garnish:

• Torn basil leaves

Instructions

1. First make the dressing by adding all ingredients to a blender. You can also whisk them together in a medium bowl, but you’ll need to make sure that the basil is finely diced. I prefer the blender method because it minces the garlic for you. Set aside the dressing until pasta is ready.

2. Next cook the pasta according to the directions on the package. Al dente is best here. Once pasta is done, rinse with cool water and drain, then add to a large bowl.

3. Stir in chickpeas, tomatoes, feta, avocado, red onion and optional olives. Fold in dressing and gently stir until pasta is well combined. Season with freshly ground black pepper and torn basil leaves. Serves 6.

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Sheet Pan Honey Buffalo Chicken with Broccoli

40 min

From Half baked Harvest

HBH

Ingredients

• 2 lb chicken breasts or thighs, cut into cubes

• 1 T smoked paprika

• 1 t onion powder

• 1 t garlic powder

• kosher salt and black pepper

• 1/4 c flour or all-purpose gluten-free flour

• 4 T extra virgin olive oil

• 3 c broccoli florets

• 1/2 c hot sauce

• 6 T salted butter

• 1-2 t seasoned salt

• 1/2 t cayenne pepper

• 1/4 c honey

• blue cheese or ranch dressing, for serving

• sliced green onions, or serving

Instructions

1. Preheat the oven to 450° F. Line a baking sheet with parchment paper or rub with oil.

2. On the sheet pan, toss together the chicken, paprika, onion powder, garlic powder, salt, and pepper. Add the flour and toss again. Add 2 tablespoons olive oil, tossing to coat. Arrange the chicken to one side of the baking sheet. Add the broccoli to the other side. Toss with olive oil, salt, and pepper. Bake 15-20 minutes until the chicken is cooked through.

3. Meanwhile, make the sauce. In a saucepan set over medium heat, melt together the hot sauce, butter, seasoned salt, and cayenne. Stir until melted and combined. Remove from the heat and mix in the honey.

4. Remove the broccoli from the sheet pan. Then pour the buffalo sauce over the chicken, toss the chicken up in the sauce. Bake another 5 minutes, until the buffalo sauce is baked onto the chicken.

5. Serve the chicken, broccoli, and buffalo sauce with green onions and blue cheese or ranch dressing. I love this over rice, but it’s also great with french fries too!

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Cantaloupe & Crispy Prosciutto Flatbread

https://nicolestastingspoon.com/cantaloupe-crispy-prosciutto-flatbread/

Nicole’s Tasting Spoon

Ingredients

• 1 Store-bought flatbread

• Olive Oil

• 8 oz Fresh Mozzarella Cheese - sliced approx. ¼ inch

• 4 oz Sliced Prosciutto

• 4-6 leaves Fresh Basil

• 6-8 Small Wedges of Cantaloupe

• ¼ c Honey

• Arugula

• I like to drizzle with a balsamic glaze

Instructions

1. Preheat your oven accordingly to your flatbread package directions or recipe.

2. Place your flatbread on a sheet pan and randomly add a layer of mozzarella cheese slices and prosciutto. Add on your prosciutto slices near but not on top of your cheese slices.

3. Bake accordingly to your flatbread package/recipe.

4. As it bakes, cut your cantaloupe into small bite-size wedges or chunks and chiffonade your basil into thin strips.

5. Remove your flatbread and add your cantaloupe and fresh basil.

6. Drizzle the top with honey and olive oil.

7. Serve with arugula side salad and fave vinaigrette

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SmashBurger Tacos

https://www.delish.com/cooking/recipe-ideas/a61112065/smash-burger-tacos-recipe/

Delish.com

Ingredients

Burger Sauce

• 1/4 c mayonnaise

• 2 T ketchup

• 1 T relish

• 1 T yellow mustard

• 1 t hot sauce (optional)

Smashburger Tacos

• 1 lb. ground beef

• 6 (5”) flour tortillas

• 2 t Kosher salt

• 6 T neutral oil, divided

• 6 slices American cheese, divided

• 18 thin pickle slices

• 1 c shredded iceberg lettuce

• 3 T chopped yellow onion (optional)

Instructions

1. In a small bowl, mix mayonnaise, ketchup, relish, mustard, and hot sauce until combined. Set aside. Can also be made ahead.

2. Divide beef into 6 portions about 2 1/2 oz each. Top each tortilla with a portion of beef. Using a fork, flatten beef on top of tortilla into an even layer, leaving a 1/2” border. Sprinkle with 1/2 tsp burger seasoning; season with a pinch of salt.

3. In a large skillet over medium-high heat, heat 2 tbs oil and swirl pan to coat. Arrange 2 tacos beef side down and press into skillet to flatten with a sturdy spatula or burger press. Cook, undisturbed, until beef is browned and cooked through, 2 to 3 minutes. Flip tacos, top each with a slice of cheese, and cook until cheese is slightly melty, about 1 minute more. Transfer to a baking sheet. Repeat with remaining 4 burger tacos.

4. Top each taco with burger sauce, pickles, lettuce, onion

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Garlic Ginger Beef Bowls

https://www.simplyrecipes.com/garlicky-gingery-ground-beef-recipe-8583922

Simply Recipes

Ingredients

• 2 T avocado oil

• 2 T grated ginger (from a 2-inch piece)

• 2 T grated garlic (from 6 cloves)

• 1 lb. ground beef

• 1 t salt

• 2 T low-sodium soy sauce

• 2 T agave, brown sugar, or maple syrup

• Cooked rice, for serving

Instructions

1. Set a wok or a large heavy-bottomed skillet over high heat. Add the oil and when it starts to ripple, add the ginger and garlic, and continuously stir with a wooden spoon until they become deeply yellow, about 30 seconds.

2. Add the ground beef and salt, and flatten and crumble the meat into small pieces with a spoon. Cook stirring frequently until no longer pink—this will take about 3 minutes.

3. Stir in the soy sauce and agave, and continue cooking until the beef darkens just a little, about 1 minute. You don’t want to cook it for so long that the liquid evaporates—it won’t be super saucy, but it’ll be a little wet and glossy. Refer to the image below for how it looks after each step: the cooked ginger and garlic, the browned ground beef, and the glossy ground beef.

4. Serve over rice. If you want top with chopped green onions and serve with sliced Persian cucumbers and carrots.

Asian Cuke Salad

Adapted from: https://christieathome.com/blog/spicy-asian-cucumber-salad/#recipe

• 6 Mini cucumbers or Persian cucumbers

• 2 t Salt to drain water

Christie at Home

Dressing:

• 1 T soy sauce

• 2 cloves Garlic minced

• 1 T Rice vinegar or vinegar

• 1 T Chinese chili oil (optional)

• 1 T sugar

• 1 t Sesame oil

• 1 t Sesame seeds

• 2 t green onion finely sliced

Instructions

1. Wash cucumbers and cut off the ends.

2. Place one cucumber between two chopsticks that you don’t mind nicking up (like takeout chopsticks). Make thin diagonal slices on the top. Then flip the cucumber over and do the same on the other side. Then cut cucumber into halves. Repeat for remaining cucumbers. Transfer to a large bowl. Alternatively, you can thinly slice your cucumbers too.

3. Sprinkle salt over cucumbers and gently massage into them. Let cucumbers soak in salt for 5 minutes (no more than 10 minutes or they will break down). Rinse with cold water at least 3-4 times to completely remove the salt. Strain and set aside.

4. Combine dressing ingredients in a separate bowl.

5. Pour dressing over cucumbers and gently mix. Enjoy!

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Shopping List

Produce

• 2 c cherry tomatoes (pasta sal)

• 1 ripe but slightly firm avocado (pasta sal)

• ¼ small red onion (pasta sal)

• 3 T chopped yellow onion (optional) (smashburgers)

• green onions (for serving-buffalo chicken) (2t-cuke sal)

• 9 garlic clove (1-pasta sal) (6-beef bowls) (2-cuke sal)

• 2 T grated ginger (beef bowls)

• 6 Mini cucumbers or Persian cucumbers (cuke sal)

• 1-2 lemons (pasta sal)

• 1/3 c packed fresh basil leaves (pasta sal)

• 3 c broccoli florets (buffalo chicken)

• 4-6 leaves Fresh Basil (flatbreads)

• Cantaloupe (flatbreads)

• Arugula (flatbreads)

• 1 c shredded iceberg lettuce (smashburgers)

Protein

• Shredded rotisserie chicken or chopped grilled chicken (pasta sal)

• 2 lb chicken breasts or thighs (buffalo chicken)

• 4 oz Sliced Prosciutto (flatbreads)

• 2 lb ground beef (1 lb-smashburgers) (1 lb-beef bowls)

Dairy

• ½ c feta crumbles (pasta sal)

• 6 T salted butter (buffalo chicken)

• 8 oz Fresh Mozzarella Cheese (flatbreads)

• 6 slices American cheese (smashburgers)

Condiments and Spices

• honey, sugar, brown sugar, or maple syrup (optional) (1 t-pasta sal)(2T-beef bowls) (1/4c-buffalo chicken) (1/4c-flatbreads) (1T-cuke sal)

• ¼ t dried oregano (pasta sal)

• 1/4 c olive oil (pasta sal)

• 1 T smoked paprika (buffalo chicken)

• 1 t onion powder (buffalo chicken)

• 1 t garlic powder (buffalo chicken)

• 1/4 c flour or all-purpose gluten-free flour (buffalo chicken)

• 1/2 t cayenne pepper (buffalo chicken)

• hot sauce (1/2c-buffalo chicken) (1 tsp-smashburgers)

• blue cheese or ranch dressing, for serving (buffalo chicken)

• Balsamic glaze-optional (flatbreads)

• 1/4 c mayonnaise (smashburgers)

• 2 T ketchup (smashburgers)

• 18 thin pickle slices + 1 Tbsp. relish (or finely diced pickle of choice) (smashburgers)

• 1 T yellow mustard (smashburgers)

• low-sodium soy sauce (2T-beef bowls) (1T-cuke sal)

• 1 T Rice vinegar (cuke sal)

• 1 T Chinese chili oil (optional) (cuke sal)

• 1 t Sesame oil (cuke sal)

• 1 t Sesame seeds (cuke sal)

Canned Goods

• 1/2 c pitted kalamata olives (pasta sal-Optional)

• 1 (15 oz) can chickpeas (pasta sal)

Misc.

• 8 oz whole wheat or gluten free pasta (I like Orecchiette or bowtie) (pasta sal)

• 1-2 Store-bought flatbread (flatbreads)

• 6 (5”) flour tortillas (smashburgers)

• Cooked rice, for serving (beef bowls)