Delicious Weeknight Dinners
Happy Sunday! Here’s a link to my winter cooking class schedule. I hope you can join me for an online or in-person class. Let’s get to this week’s meal plan!
Grilled chicken served with shortcut caesar salad. My oldest also made a batch of focaccia dough yesterday that we’re cooking off. Marinate some boneless skinless chicken breasts in olive oil, lemon, garlic, and Redmond seasoning salt. Grill over medium-high heat until internal temp reaches 165. Let rest and slice.
I have a pound of ground turkey that needs to be used up, so it’s green bean and turkey stir fry. This is one of my favorite fast dinners. Serve it with cauliflower rice, sauteed greens or steamed rice.
Green Bean and Turkey Stir Fry
- 1 ½ pounds green beans, trimmed and cut in 2-inch pieces
- 2 tablespoons avocado oil
- ½ teaspoon kosher salt
- 1 pound lean ground turkey (or ground chicken, pork or lamb)
- 1 clove garlic, minced
- 2 teaspoons sriracha or chili paste
- 1 cup chicken broth
- 2 tablespoons coconut aminos, low-sodium soy sauce or tamari
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons arrowroot powder or cornstarch
- For serving: cauliflower rice, steamed rice or sauteed greens
- Preheat the broiler. Toss the green beans, 1 tablespoon avocado oil and salt on a rimmed baking sheet. Broil, stirring once, until the beans are tender and charred, about 6 minutes.
- In a large skillet or wok over high heat, warm the remaining 1 tablespoon avocado oil. Add the ground turkey and cook, breaking it up with a wooden spoon, until browned, it will take about 5 minutes. Add the garlic and sriracha and cook until the garlic is slightly golden, about 3 minutes.
- In a medium bowl, whisk together the chicken broth, coconut aminos, rice vinegar, and arrowroot powder. Add the green beans to the skillet with the turkey mixture and stir to combine. Add the sauce mixture and cook uncovered, stirring occasionally, until the sauce thickens slightly, about 2-3 minutes.
I’m teaching an online class for Memorial Hermann tonight, register here to join us for this free class. For dinner, I’m serving my family the chicken and kim chi lettuce cups we’re making in class. We’re also prepping baked oatmeal for easy weekday breakfasts and a garbanzo and tuna salad that’s delicious for lunch.
Kimchi Chicken Lettuce Cups
Feel free to use soy or tamari, but using coconut aminos keeps this soy free and Whole30. Serve with steamed broccoli or bok choy. Serves 4
- 1 tablespoon avocado oil or olive oil
- ½ teaspoon red pepper flakes (omit for less spicy)
- 1 pound boneless, skinless chicken breasts or thighs, cut into ½” pieces
- 1 teaspoon kosher salt
- 1/2 tsp white or black pepper
- 1 cup kimchi, roughly chopped
- ¼ cup coconut aminos, soy sauce or tamari
- 1 teaspoon toasted sesame oil
- Lettuce cups to serve
- Optional garnish: toasted sesame seeds and green onions cut on the bias
- In a large sauté pan, warm the oil. Add the red pepper flakes and sauté for about 30 seconds.
- Add the cubed chicken and sprinkle it with salt and pepper. Sauté for a couple more minutes until opaque. Add the kimchi and mix to combine. Add the coconut aminos and sesame oil and stir to combine.
- Serve in lettuce cups topped garnished with sesame seeds and green onions, if desired.
Over the past month I’ve had enough red meat for a whole year. I’m craving delicious seafood and I know if it’s in taco form, my family will go for it! Blackened salmon tacos for the win, with a side of pickled red onions. I’ll probably have my fish over a big green salad with all the other toppings.
I have my first kitchen reboot webinar today! Are you signed up? I also have a big group coming for a corporate class so good thing the kitchen will be in order. Honestly, I’m not cooking for my family tonight, I’m sending them out to dinner with my husband. But we’ll have some amazing leftovers from the evening Inspirato class, like tomato soup shooters with chutney grilled cheese bites.
We’re headed to Kitchenette Farm to check on the progress of some minor kitchen changes and our bee hives. I can’t wait to sit by the fire at night and kick up my heels. I have spots available in my February and March classes if you’d like to join me! We’re most likely headed to Round Top for dinner, but I plan to enjoy a blackberry mint smash tonight. Use this recipe and sub blackberries for strawberries and mint for the basil. Have a great 3-day weekend!
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