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Category: Complete Meal

Shrimp Burrito Bowl

Shrimp Burrito Bowl

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Yield: 2

Adapted from: Dinnerly

Shrimp, black beans, scallions, salsa, and sour cream atop a bed of fluffy rice.

Prep: 10 Cook: 20

  • ½tsp garlic powder
  • 115 oz can black beans
  • 5oz Jasmine rice
  • 2TBS sour cream
  • 2scallions
  • 10oz shrimp
  • 4oz salsa
  • salt & pepper
  • olive oil

Rinse beans:

Drain and rinse black beans.

Cook rice & beans:

Heat 1 TBS oil in a small saucepan over medium. Add rice and ½ tsp granulated garlic, cook, stirring, until rice is toasted, and garlic is fragrant, about 1 minute. Add beans, 1¼ cups water, and ½ tsp salt, bring to a boil over high. Cover and cook over low until rice is tender and water is absorbed, about 17 minutes. Keep covered off heat until ready to serve.

Prep ingredients:

In a small bowl, thin sour cream by stirring in 1 tsp water at a time, as needed until it drizzles from a spoon. Season to taste with salt and pepper, set aside until ready to serve. Trim ends from scallions, then thinly slice. Keep white and green separate. Rinse shrimp and pat very dry (first thaw under cool running water, if necessary), season all over with salt and pepper.

Cook shrimp:

Heat 1 TBS oil in a medium skillet over medium-high. Add shrimp and the white part of scallions, cook, stirring occasionally, until shrimp are pink, and scallions are fragrant, 2–3 minutes. Add salsa and continue to cook, stirring, until salsa is warmed, and shrimp are cooked through, about 1 minute. Season to taste with salt and pepper.

Serve:

Fluff rice with a fork. Serve shrimp and salsa over rice and beans, then drizzle with sour cream and sprinkle with green part of scallions. Enjoy!

Next level:

Top your bowl with a crunchy slaw for a hit of acidity and texture. Stir together lime juice and zest, freshly chopped cilantro, oil, salt, and pepper, then add shredded cabbage, tossing to coat. Set it aside while you cook through the recipe or make the night before and refrigerate until ready to serve.

Chicken Francese & Salad

Chicken Francese & Salad

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Yield: 2

Adapted from: Dinnerly

Classic Italian American dish always gets rave reviews in our house. Breaded chicken breast is pan-seared to a golden perfection, then topped with a lemony garlic-butter sauce.
Prep: 10 Cook: 20

  • 1romaine heart
  • 1plum tomato
  • 2lemons
  • 1pkt chicken broth concentrate
  • 10oz pkg boneless, skinless chicken breast
  • 2oz mayonnaise
  • garlic
  • 1large egg
  • ½cup AP flour
  • salt & pepper
  • olive oil
  • butter


Prep ingredients:

Trim end from lettuce, then tear or cut into 1-inch pieces. Quarter tomato, then cut crosswise into ½-inch thick pieces. Squeeze 2 tsp lemon juice into a liquid measuring cup. Add chicken broth concentrate and ½ cup water, stir to combine and set aside.

Make dressing:

Finely chop 1 TBS garlic. In a large bowl, stir to combine the mayo, half of the chopped garlic, 1 TBS water, and a squeeze of lemon (about 1 tsp). Season to taste with salt and pepper, set aside until ready to serve. Cut the remaining lemon into wedges for serving.

Prep chicken:

Whisk 1 large egg in a shallow bowl: season with salt and pepper. In a second shallow bowl, stir to combine ½ cup flour and ½ tsp salt. Pat chicken dry, pound to an even ¼-inch thickness, if desired. Season all over with salt and pepper.

Bread & cook chicken:

Dip chicken in egg, let excess drip back into bowl. Press into flour, tap off excess. Heat ⅛-inch oil in a medium skillet over medium-high until shimmering. Add chicken, cook until golden-brown and cooked through, 4–5 minutes per side. Transfer to a paper towel-lined plate, wipe out skillet. Add remaining garlic and 1 TBS butter, whisk until melted, 30 seconds.

Finish pan sauce:

To skillet with garlic, add broth mixture, scraping up any browned bits from the bottom. Season to taste. Reduce heat to medium, simmer until slightly reduced, about 2 minutes.

Serve:
To bowl with dressing, add lettuce and tomatoes, toss to coat. Serve Chicken Francese with pan sauce spooned over top and salad alongside. Pass lemon wedges for squeezing. Enjoy!

Creamy Cajun Shrimp

Creamy Cajun Shrimp

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and Buttery Grits

Yield: 2

Adapted from: Dinnerly

Two New Orleans favorites—Cajun shrimp and creamy grits.

Note: This needs a side of broccoli.

  • 3oz grits
  • 2scallions
  • 4oz roasted red peppers
  • 8oz shrimp
  • ½tsp Cajun seasoning
  • 2TBS cream cheese
  • 1tsp garlic
  • salt & pepper


Cook grits:

In a small saucepan, combine 2 cups water and a pinch of salt. Cover and bring to a boil over high. Whisk in grits and reduce heat to low; cook, uncovered, whisking occasionally to prevent sticking, until grains are tender, about 7 minutes. Remove from heat and keep covered

Prep ingredients:

While grits cook, finely chop 1 teaspoon garlic. Trim ends from scallions, then thinly slice. Coarsely chop roasted red peppers. Rinse and pat shrimp very dry, then season all over with ½ teaspoon Cajun seasoning (or less depending on heat preference).

Sear shrimp:

Heat 1 tablespoon oil in a medium skillet over medium-high. Add shrimp and cook, flipping once, until curled and almost cooked through, about 2 minutes. Add chopped garlic and half of the sliced scallions; cook, stirring, until fragrant, about 30 seconds.

Finish shrimp in sauce:

To skillet with shrimp, add cream cheese, chopped red peppers, and ⅓ cup water. Cook, stirring, until cream cheese is melted, sauce is slightly thickened, and shrimp are cooked through, 1–2 minutes. Season to taste with salt and pepper.

Finish & serve:

Return saucepan with grits to medium heat and whisk in 2 tablespoons butter until melted, about 1 minute. Season to taste with salt and pepper. Serve creamy Cajun shrimp over buttery grits and garnish with remaining scallions. Enjoy!

Cajun Spice Blend

1⅓ TBS

  • 1tsp paprika
  • 1tsp onion powder
  • ½tsp garlic powder
  • ½tsp dried oregano
  • ½tsp dried thyme
  • ¼tsp dried basil
  • ¼tsp cayenne
Beef & Wine Ravioli with Mushrooms

Beef & Wine Ravioli with Mushrooms

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with Caramelized Onions

Yield: 2

Adapted from: Dinnerly

Ravioli stuffed with red wine braised beef and paired with caramelized onions, mushrooms, parmesan, and chives.
Prep: 5 Cook: 30

  • 4oz button mushrooms
  • 1yellow onion
  • 9oz beef & wine ravioli
  • ¼oz fresh chives
  • 1/8tsp baking soda
  • 1oz beef stock concentrate
  • 3oz parmesan cheese
  • salt & pepper
  • sugar
  • 3TBS butter


Cook mushrooms:

Bring a medium saucepan of water to a boil. Trim mushroom stems; thinly slice caps. Halve onion; thinly slice. Thinly slice chives. Finely grate Parmesan, if necessary. Heat 1 tablespoon butter in a medium skillet over medium-high. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until golden-brown, 4–5 minutes. Transfer to a plate.

Start caramelized onions:

In same skillet, melt 1 tablespoon butter and 1 teaspoon sugar; cook, stirring frequently, until sugar is light brown, 1–2 minutes. Add onions and ⅛ teaspoon baking soda, season with salt and pepper. Cook, stirring occasionally, until onions are lightly browned and softened, 5–7 minutes.

Finish caramelized onions:

To skillet with onions, add 1 tablespoon water; cook, stirring frequently and scraping up any browned bits from bottom of skillet. Continue adding 1 tablespoon water at a time and scraping skillet until onions are deeply browned and completely soft, another 4–5 minutes.

Cook ravioli:

Add ravioli to saucepan with boiling water (if stuck together, gently pull apart only if possible, without tearing). Reduce heat and simmer gently, stirring occasionally, until al dente, 3–4 minutes. Reserve 1 cup cooking water, then drain. To skillet with onions, add ravioli, mushrooms, ½ cup of the cooking water, broth concentrate, and 1 tablespoon butter.

Finish & serve:

Cook ravioli, onions, and mushrooms over high heat, tossing to coat, until glazed and saucy, 1–2 minutes. Remove from heat and add half of the Parmesan; stir well until melted and sauce is silky. Loosen sauce with more cooking water, if necessary. Serve short rib ravioli sprinkled with chives and more Parmesan, if desired. Enjoy!

Parmesan-Stuffed Pork Tenderloin

Parmesan-Stuffed Pork Tenderloin

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with Roasted Potatoes & Green Beans

Yield: 2

Adapted from: Dinnerly

Tender pork, rolled around a two-cheese combination, and then seared to golden perfection and finished in the oven. Roasted potatoes and green beans round out the plate.
Prep: 10 Cook: 30

  • 10oz pork tenderloin
  • 12oz potatoes
  • 8oz green beans
  • 2TBS cream cheese
  • 1/8tsp garlic powder
  • 3TBS parmesan cheese
  • salt & pepper
  • olive oil
  • balsamic vinegar
  • butter


Prep pork:

Preheat oven to 450°F with a rack in the lower third. Cut each piece of pork horizontally (parallel to cutting board) almost completely in half. Open pork up like a book and place pork between sheets of plastic wrap. Using a meat mallet or heavy skillet, pound each to an even ⅛-inch thickness.

Season pork:

Finely grate Parmesan, if necessary. In a small bowl, combine cream cheese, half of the Parmesan, ⅛ tsp granulated garlic, and a pinch each of salt and pepper, mash with a fork until combined. Spread half of the mixture over one side of each piece of pork. Roll up and transfer, seam-sides down, to a plate. Refrigerate for 10 minutes.

Roast potatoes & beans:

Scrub potatoes, then cut into ¼-inch thick wedges. On a rimmed baking sheet, toss with 1 tablespoon oil and a pinch each of salt and pepper. Roast on lower oven rack until just tender, 12–15 minutes. Trim ends from green beans. Remove baking sheet from oven; add green beans, and drizzle with oil, stirring gently to combine with roasted potatoes.

Brown pork:

Brush pork lightly with oil; season with salt and pepper. Heat 1 tablespoon oil in a medium skillet over medium-high. Add pork; cook until browned in spots, 4–5 minutes. Transfer to baking sheet and top with remaining Parmesan. Roast on lower rack until pork reaches an internal temperature of 145°F and beans are tender, 8–10 minutes. Transfer pork to a plate to rest.

Make sauce & serve:

Heat 1 teaspoon oil in same skillet over medium. Remove from heat and whisk in ⅛ teaspoon granulated garlic, 1 tablespoon each of water and vinegar, and 1 tablespoon butter until melted, season with salt, pepper, and ½ teaspoon sugar. Slice parmesan-stuffed pork, then spoon pan sauce over top. Serve with green beans and potatoes alongside. Enjoy!

Honey Garlic Chicken Cutlets

Honey Garlic Chicken Cutlets

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with Mashed Potatoes & Peas

Yield: 2 Servings

Adapted from: Dinnerly

A simple, yet delightful sautéed chicken with a honey garlic sauce, served with mashed potatoes and buttered green peas.

Prep: 10, Cook: 20

  • 12oz potatoes
  • 10oz chicken cutlets
  • 6oz green peas
  • ½tsp garlic powder
  • 2TBS honey
  • ½tsp apple cider vinegar
  • 4TBS butter
  • salt & pepper
  • cooking oil

Boil potatoes:

Scrub potatoes (peel, if desired), then cut into 1-inch pieces; place in a medium saucepan with enough salted water to cover by 1 inch. Cover and bring to a boil over high heat. Uncover and cook until easily pierced with a fork, 8–12 minutes. Reserve ⅓ cup cooking water, then drain and return potatoes to saucepan. Cover to keep warm off heat.

Cook chicken:

Pat chicken dry; pound to an even ½-inch thickness, if desired. Season all over with salt and pepper. Heat 1 tablespoon oil in a medium skillet over medium-high. Working in batches, if necessary, cook chicken until browned and cooked through, 3–5 minutes per side. Transfer to a plate.

Make pan sauce:

Return skillet to medium heat. Add ¼ cup water; bring to a simmer, scraping up any browned bits. Stir in all the honey, ½ teaspoon granulated garlic, and ½ teaspoon vinegar; cook until sauce is thickened, 2 minutes. Off heat, melt in 1 tablespoon butter. Season to taste. Return chicken to skillet; turn to coat in sauce.

Microwave peas:

In a medium microwave-safe bowl, add peas and 1 tablespoon butter: season with salt and pepper. Microwave on high until butter is melted and peas are warmed through and glossy, 2–3 minutes. Gently toss to combine and season to taste with salt and pepper.

Mash potatoes & serve:

Use a potato masher or fork to mash potatoes in saucepan. Stir in 2 tablespoons butter and reserved cooking water. Season to taste with salt and pepper. Serve chicken cutlets over mashed potatoes with peas alongside. Spoon honey-garlic sauce over top. Enjoy!

One-Pan Pork Enchiladas Verdes

One-Pan Pork Enchiladas Verdes

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with Mexican Cheese Blend & Hot Sauce Crema

Mild, tomatillo-based salsa adds a sweet kick to pork filling and coats tortillas with a subtle tang. A zesty cheese topping turns brown and bubbly in the oven, then everything’s cooled with crema and scallion greens.
Prep: 5 Cook: 30

  • 1long green pepper
  • 2scallions
  • 1tsp hot sauce
  • 1½TBS sour cream
  • 10oz ground pork
  • 6-8flour tortillas
  • 1TBS southwest spice blend (see below)
  • 8oz green salsa
  • ½cup Mexican cheese blend
  • salt & pepper
  • cooking oil


Prep:

Heat broiler to high. Wash and dry produce.

Halve, deseed, and thinly slice green pepper crosswise into strips. Trim and thinly slice scallions, separating whites from greens.

Make crema:

In a small bowl, combine sour cream with hot sauce to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Cook pepper:

Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add green pepper, season with salt and pepper. Cook, stirring, until green pepper is softened and lightly blistered, 5- to 7-minutes.

Cook filling:

Add a drizzle of oil, pork, scallion whites, and Southwest Spice Blend to pan with green pepper, season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 3- to 5-minutes.

Stir in 1⁄4 of the salsa (you’ll use the rest in the next step), taste and season with salt and pepper.

Turn off heat, transfer filling to a medium bowl. Wipe out pan.

Assemble enchiladas:

Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to  create enchiladas. Place, seam sides down, in pan used for filling.

Top with remaining salsa and sprinkle with Mexican cheese blend.

Finish & serve:

Broil enchiladas until browned and bubbly, 3- to 4-minutes.

Drizzle with crema and sprinkle with scallion greens. Serve.

Tip: Watch carefully to avoid burning.

Southwest Spice Blend

1⅓ TBS

2 tsp garlic powder
¾ tsp cumin
¾ tsp chili powder

Egg Roll Skillet

Egg Roll Skillet

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Yield: 4

The Kitchn

A veggie-rich take on the classic Chinese appetizer that you can eat as dinner.
When you need a quick one-pan dinner that has tons of veggies and protein, look no further than this egg roll skillet. Inspired by the tasty filling in Chinese egg rolls, this ground pork skillet requires very little chopping thanks to a bag of coleslaw mix, but it’s full of ginger and garlic and all the hallmark flavors you expect from egg rolls.

Note: Needs a starch or something crunchy.

  • 1TBS olive or vegetable oil
  • 1lb ground pork
  • 1medium yellow onion, diced
  • kosher salt
  • freshly ground black pepper
  • 3cloves garlic, minced
  • 1TBS minced peeled fresh ginger
  • 1(14-oz) bag coleslaw mix
  • 2TBS soy sauce
  • ¼cup thinly sliced scallions
  • 1tsp toasted sesame oil
  • 1tsp rice vinegar

Heat the oil in a large frying pan over medium-high heat until shimmering. Add the pork and onion, and season with salt and pepper. Cook, breaking up the meat into small pieces, until the meat is cooked through, and the onion is tender, about 8 minutes.

Add the garlic and ginger and cook until fragrant, about 1 minute.

Add the coleslaw mix and soy sauce and cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes.

Remove from the heat, add the scallions, sesame oil, and vinegar, and stir to combine. Taste and season with salt and pepper as needed.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Pasta with Chicken, Spinach, and Artichoke

Pasta with Chicken, Spinach, and Artichoke

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Yield: 2 Servings

Adapted from: Delish

A play on spinach artichoke dip turned into a pasta dish with chicken.

Note: First, I really liked this. Second, we think it could be improved some. The sauce was on the thick side. A bit more pasta water could have thinned it, but there could also be more sauce, so increase the sauce ingredients next time. I also used heavy cream instead of milk. But I thought I added enough water to fix that. The spinach is cooked first, but it should have been last, or cooked right in the sauce before the final mix.

  • 6oz rigatoni or similar pasta
  • 1TBS extra-virgin olive oil
  • 1cloves garlic, minced
  • 2cups baby spinach
  • 115-oz can artichoke hearts, quartered
  • 12oz boneless skinless chicken breasts
  • salt & black pepper
  • 2TBS butter
  • 1TBS AP flour
  • ½-1cup chicken broth
  • ½-1cup milk (or cream)
  • ½cup shredded mozzarella
  • ¼cup freshly grated Parmesan, plus more for garnish


Prep:

Tenderize chicken breast with a jacquard, then slice into bite sized pieces. Season with salt and pepper.

Cook pasta:

In a large pot of salted boiling water, cook pasta until al dente.

Reserve ½ cup pasta water. Drain the remaining water.

Cook chicken:
In a large skillet over medium heat, heat 1 TBS oil. Add garlic and chicken to skillet. Cook until chicken is golden and nearly cooked through. Remove to bowl.

Finish:
To skillet, add butter and let melt. Add flour and whisk until golden, 1 minute, then add broth, milk or cream, mozzarella and Parmesan. Stir in artichokes. Season with salt and pepper. 

Add in the spinach and cook until spinach is wilted, 2 minutes.

Add cooked pasta to skillet and toss with sauce until coated. Return chicken to the skillet and toss to combine. Add reserved pasta water to obtain desired consistency.

Remove to serving bowl and serve.

Sausage, Potatoes & Brussels Sprouts

Sausage, Potatoes & Brussels Sprouts

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with Honey Mustard

Yield: 4 Servings

Adapted from: NY Times

Sticky, honey mustard-glazed sausages, brussels sprouts and potatoes only adds to the argument that sheet-pan dinners make the best weeknight meals. As the sausages roast, they yield a delicious fat that coats and seasons the caramelized vegetables. Use any fresh sausage you like, as long as it pairs well with the honey mustard. Feel free to substitute or add other vegetables like squash, cherry tomatoes, broccoli, carrots or cabbage. The mustard seeds and nuts provide texture and crunch but leave them out if you prefer.

  • 1lb fresh sausage, such as sweet or hot Italian, or bratwurst
  • 8oz brussels sprouts, trimmed and halved lengthwise
  • 12oz small potatoes, like baby Yukon gold or red potatoes, halved
  • 2TBS extra-virgin olive oil, plus more as needed
  • Kosher salt and freshly ground black pepper
  • 4tsp honey
  • 1TBS Dijon mustard
  • 1TBS yellow mustard seeds (optional)
  • ¼cup almonds or walnuts, chopped (optional)


Heat oven to 450°F and place a sheet pan in the oven to heat.

Prep Sausages: Score the sausages in a few places on both sides, making sure not to cut all the way through.

Mix: Transfer to a large bowl with the brussels sprouts, potatoes and 2 TBS olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.

First Bake: Spread the mixture in an even layer on the heated half-sheet pan, and arrange the vegetables cut sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)

Sauce: Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.

Second Bake: Drizzle the honey mustard over the sausages and vegetables and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so.

Season to taste with salt and pepper. Serve.