Turkey Italian Meatballs

Stuffed Greek Turkey Burgers

 

BBQ Protein Bowls

 

Ingredients

• 2 c. 

  barbecue sauce

• 1/3 c. 

  orange juice

• 1 tsp. 

  cumin

• 1/2 tsp. 

  chili powder

• 3 

  cloves garlic, minced and divided

• 1 Tbsp. 

  extra- virgin olive oil

• 1 lb. 

  boneless skinless chicken breasts

• kosher salt

• Freshly ground black pepper

• 2/3 c. 

  mayonnaise

• 1/2 c. 

  red wine vinegar

• 1 Tbsp. 

  Dijon mustard

• 1 c. 

  kale, finely chopped

• 2 c. 

  shredded cabbage

• 1 c. 

  shredded carrots

• 3 c. cooked brown rice 
• 1 c. 

  frozen corn, thawed

• 1/2 c. 

  pickle chips

Directions

1. In a large bowl, combine barbecue sauce, orange juice, cumin, chili powder and 2 cloves garlic. Reserve 1/4 cup for serving.
2. In a large skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook for 8 minutes and flip, then pour 3/4 of the sauce over chicken breasts and cook 8 minutes more until chicken is cooked through and sauce has reduced slightly. Transfer to a plate to let rest, then slice into cubes and let cool completely.
3. In a medium bowl, whisk together mayo, red wine vinegar, mustard and remaining garlic. In a large bowl, combine kale, cabbage and carrots. Pour dressing over the slaw ingredients and toss to combine. Season with salt and pepper.
4. Build bowls: Divide rice evenly between 4 bowls. Divide chicken, slaw, corn and pickles evenly between bowls. Garnish with with the remaining barbecue sauce and serve.

Sesame Tofu & Broccoli

Ingredients

• 14 oz. 

  extra-firm tofu

• 2 

  small heads broccoli

• 2 

  scallions

• 1 

  (1") piece ginger, peeled

• 2 

  cloves garlic, peeled

• 3/4 c. 

  low-sodium vegetable broth

• 1/2 c. 

  reduced-sodium soy sauce

• 1/4 c. 

  pure maple syrup

• 3 Tbsp. 

  chili crisp

• 2 Tbsp. 

  unseasoned rice vinegar

• 2 Tbsp. 

  toasted sesame oil 

• 1 Tbsp. 

  plus 1/3 c. cornstarch, divided

• 4 Tbsp. 

  neutral oil, divided

• Kosher salt

• Toasted sesame seeds and steamed white rice, for serving

Directions

 

1. Place 3 layers of paper towels or a clean kitchen towel on a plate. Place tofu on towels and cover with another 3 layers of towels or another clean kitchen towel. Place a heavy can or skillet on top of tofu to press moisture out, pouring off excess water and replacing towels as they get soaked, 30 to 45 minutes (you can do this with a tofu press if you have one).
2. Meanwhile, preheat oven to 425°. Cut broccoli heads into florets. Thinly slice scallions and separate green and white parts. Into a medium bowl or large measuring cup, grate ginger and garlic. Add white scallion parts, broth, soy sauce, maple syrup, chili crisp, vinegar, sesame oil, and 1 tablespoon cornstarch and whisk to combine.
3. Break tofu into rough 1" pieces and transfer to a large bowl. Sprinkle with 1/2 teaspoon salt, drizzle with 1 tablespoon neutral oil, and gently toss tofu to coat. Sprinkle with remaining 1/3 cup cornstarch and gently toss until tofu is coated. Arrange on a parchment-lined baking sheet and drizzle with 2 tablespoons neutral oil.
4. Bake tofu, turning halfway through, until light brown and crisp, about 25 minutes.
5. When tofu has about 12 minutes remaining, in a large skillet or wok over medium-high heat, heat remaining 1 tablespoon neutral oil. Add broccoli; season with salt, then toss to coat broccoli with oil. Cook, stirring frequently, until broccoli is starting to char, 4 to 5 minutes. Transfer broccoli to a plate.
6. Reduce heat to medium. Whisk sauce to reincorporate cornstarch and pour into skillet. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 4 minutes. Add broccoli and tofu to skillet and toss to coat in sauce. Top with green scallion parts and sesame seeds. Serve over rice.

Bacon Cheeseburger Pie

 Ingredients

• 1.5 pounds Ground Beef (700g) (75-25%)
• 6 pieces Bacon (chopped)
• 3 Eggs (large)
• 7 oz Cheddar Cheese (200g) (divided)
• 5 fl oz Double Cream / Heavy Cream (150ml)
• Butter (for greasing)
• 1/2 teaspoon Salt

Instructions

Start by preheating the oven to 400°F (200°C) and greasing a frying pan with butter.

Chop up three pieces of bacon. Add it to the pan with the ground beef, salt, and pepper. Cook everything until lightly browned.

Transfer the cooked beef and bacon to a baking dish.

Crack three eggs into a bowl and whisk. Add them to the baking dish on top of the meat, then add the double cream and half of the cheddar cheese. Mix well.Top the dish with the remaining grated cheese and three more chopped pieces of bacon.Bake for 25-30 minutes. Let it cool for 10 minutes before slicing and serving.