Yummiest Tuna Pasta Salad (*but see notes to swap out tuna if you're not a fan)

 

Ingredients:

For the salad:

• 1 ½ cups cooked pasta (250 grams COOKED)
• 4 (5 oz. each) cans of albacore tuna (I like Wild Planet.)
• ⅔ cup cucumbers, finely diced
• ½ cup jarred roasted red peppers, chopped
• ½ cup jarred pepperoncinis, chopped (I used banana peppers.)
• ½ cup red bell peppers, diced
• ¼ cup red onion, finely diced
• ½ cup basil (I didn't bother using.)
• 2 Tbsp. fresh dill or parsley, chopped (I used parsley.)
• 3 cups arugula, roughly chopped
• 2 oz. crumbled feta
• I added 1 seeded jalapeño too!

For the dressing:

• 3 Tbsp. light balsamic vinegar (I used a lemon infused white balsamic.  My fave is the Baker and Olive brand.)
• 3 Tbsp. lite mayo (I used Chosen Foods brand.)
• 1 lemon, squeezed
• ½ Tbsp. olive oil
• 1 frozen garlic cube (or minced clove)
• 2 tsp. honey mustard
• ½ tsp. kosher salt
• ¼ tsp. pepper

Directions:

• Cook 125 grams of pasta if you want just enough for this recipe. It will grow into 250 grams of cooked pasta.
• To a large bowl, add cooked pasta along with the rest of the salad ingredients. Break up the tuna so you don’t have any huge chunks.
• Whisk together the dressing ingredients. Pour over the salad and toss well. Add additional salt and pepper to taste. Tip: If it’s drier than you prefer, add a little juice from the pepperoncini (banana pepper) jar or additional vinegar.
• Enjoy immediately or store in the fridge for your meal prep!

Notes:

GF/DF: Make sure to use gluten-free pasta and dairy-free cheese. 

Pasta: Cook a whole box and save the leftovers.  The cooked and dry weight pasta measurements are included in recipe.

Vinegar: Feel free to use any light balsamic or champagne vinegar.  My favorite is a fruit-infused white balsamic by Baker and Olive for that sweet kick! You can also do half of a normal vinegar and half of the fruit infused for balance.

Tuna: If you're not a fan of tuna, feel free to swap in chicken of course! Use the same 420 grams of chicken for the following macros: 

• Grilled chicken:  402 calories, 11 fat, 33 carbs, 36 protein, 2.2 fiber
• Rotisserie chicken breast: 388 calories, 12 fat, 32 carbs, 34 protein, 2.2 fiber

*www.lillieeatsandtells.com

One Dish Roasted Lemon Chicken + Potatoes

 

Ingredients:

4 chicken thighs, bone-in + skin on (I used more chicken, around 2-2.25 pounds.  This was 5 thighs instead of 4.)

2 pounds baby potatoes, halved (I used 1-1.5 pounds.)

4-5 lemons (1-2 necessary and the other 2-3 optional.  I'll explain below.)

1/4 cup olive oil

2 tablespoons fresh rosemary, chopped (I used 1 tablespoon dried.)

3 cloves of garlic, minced (or frozen Dorot cubes)

1 teaspoon paprika

1/2 teaspoon oregano

2 teaspoons salt

1 teaspoon pepper

arugula, for serving

Directions:

*If you'd like to make this ahead of time, I prepped the entire recipe (up to step 5), and refrigerated until close to bake time.  Remove from fridge about 30 minutes before baking to allow to get to room temp.

• Preheat oven to 400.

• In a small bowl/jar, whisk together olive oil, zest of one lemon, 1/4 cup of lemon juice (1-2 lemons), rosemary, garlic, paprika, salt, and pepper.

• Add your chicken (skin side up) to a 9 x 13 baking dish and scatter your halved potatoes around.

• Pour the olive oil/lemon mixture over the top and rub into the chicken and potatoes, ensuring that it is evenly incorporated.

• IF DESIRED (for an even more lemony flavor), wedge up to two lemons, AKA four lemon halves into the dish. (The chicken and potatoes will already have a lemon-flavor from the lemon-oil mixture, but to elevate, add the additional lemons (anywhere from 2-4 halves) as suggested.  It is also fine to completely leave them out!)

• (Before baking, I added a few pinches of additional salt to the potatoes.)  Bake for one hour, then broil for 3-5 minutes until the chicken skin is a deep, golden brown.

• (Check potato salt levels, and if needed, add another pinch or two of salt.)  Serve the chicken, potatoes, a wedge of lemon, and plenty of juices from the pan over a bed of arugula.

*www.oliviaadriance.com

(Make Ahead!) Taco Lasagna

 

I made this ahead of time and refrigerated until thirty minutes before baking.

Ingredients:

• 12 lasagna noodles (I just bought a 1 lb. box and cooked entire thing in case some noodles were torn or unusable.)
• 1 tablespoon olive oil
• 1 large red pepper, finely chopped (I food processed mine with the onion.)
• 1 yellow onion, finely chopped (See above notes re: red pepper.)
• 2 teaspoons minced garlic (I used 2 frozen Dorot cubes.)
• 2 tablespoons tomato paste
• 1 packet (1 ounce) taco seasoning mix (I used an entire Siete 1.3 oz. packet.)
• 1 large beef bouillon cube (or two small)
• 1 pound lean (93/7) ground beef
• Salt and pepper
• 1 can (15 ounces) fire-roasted crushed tomatoes (not drained!) (I food processed mine to make it less chunky; the tomatoes are big!)
• 1 can (11 ounces) mild enchilada sauce (I used 9ish ounces of Siete's 15 oz. jarred enchilada mix.)
• 2 cups extra-sharp Cheddar cheese, freshly grated
• 2 cups Monterrey Jack cheese, freshly grated (I used 4 cups of Colby Jack instead of the two cheeses.)
• For serving (optional): cilantro, lime, sour cream, avocado, tomatoes/salsa, lettuce, etc, for serving as desired

Directions:

• LASAGNA NOODLES: Cook lasagna noodles according to the package directions in salted, boiling water. I always cook a few more in case some break. Drain, rinse in cold water, and set out on parchment paper until ready to use.
  

  

  
  
• VEGGIES: Add the olive oil to a large skillet over medium-high heat. Once oil is hot, add in the finely chopped red pepper and finely chopped 1 cup onion. Cook and stir for 3-5 minutes or until the onion is translucent. Add in 2 teaspoons minced (or frozen) garlic and stir until fragrant, about 30 seconds. Add in the packet of taco seasoning, beef bouillon cube(s) (crumbled), and tomato paste. Cook and stir for 30 seconds to 1 minute.
• BEEF: Push veggies to the side and increase the heat to high. Add beef to the middle of the pan and let stand without touching for 30 seconds. Using a wooden spoon, cook the beef, crumbling as you go, incorporating the veggies into the beef.  Season the beef to taste with salt and pepper. (I did not add any more salt because I used more taco seasoning than original recipe.)
• TOMATOES: Add in the fire-roasted tomatoes and enchilada sauce. Cook for 3-4 minutes, scraping any browned bits off the bottom of the pan. Remove from heat and set aside. 
  

  

  
  
• ASSEMBLY: Grease a 9x13-inch pan. Spread a thin layer of sauce on the bottom of the pan (about 1/2 cup), and top with 3 cooked lasagna noodles. Top with 1/4 of the remaining meat sauce (about 3/4 cup), 1/2 cup sharp Cheddar cheese, and 1/2 cup Monterrey Jack cheese (or one cup of Colby). Repeat the layers 3 more times (for 4 layers total).  End with remaining sauce and cheese on top.
• BAKE: Preheat oven to 375 degrees.  Spray a piece of foil with non-stick spray and place (sprayed side down) on the lasagna. Bake for 40 minutes. Uncover the lasagna and bake 8-10 more minutes, or until cheese is fully melted on top. Let stand for 5-10 minutes before cutting.
• SERVE: Serve lasagna with favorite toppings like fresh cilantro, fresh lime, ripe sliced avocado or guacamole, cherry tomatoes or salsa, sour cream, etc.
  *www.chelseasmessyapron.com

Salsa Verde Shredded Beef (Fastest Meal Prep Ever!)

Ingredients:

• 3 lb. chuck roast (My roast was a little under 4 pounds.  This extra poundage gave me wiggle room to discard any fatty pieces prior to searing, and also allowed room for loss of meat (fatty pieces) after cooking.)  When preparing wet ingredients (below), I did heaping measurements of all, including 1.5 limes (not required).
• salt and pepper
• garlic powder

Wet Ingredients:

• 3/4 cup beef broth
• 3/4 cup salsa verde (The jarred Herdez brand)
• 3 cloves minced garlic (I used frozen Dorot cubes.)
• 1/2 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon red pepper flakes
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 1 juice of a whole lime
• 1 tablespoon apple cider vinegar

Directions:

• Season both sides of the chuck roast liberally with salt, pepper, and garlic powder.  Don't be shy.
• In a bowl, combine the wet ingredients and set aside.
  

Slow Cooker Directions:

• In an oiled (I liberally sprayed pan with avocado oil), hot (high heat), cast iron skillet, sear the roast (about 2 minutes per side) until browned.
• Transfer to the slow cooker.  Pour the wet ingredients on top of the meat.
• Cook on low (lid on) for about 6 hours.
• Remove the meat from the slow cooker, discard fatty pieces, and shred (continuing to remove inedible, fatty pieces). Place in a serving dish or other container, and pour about 1/4 of the liquid from the slow cooker over the beef.  (I used about 3/4 cup of liquid.)
• Serve the beef with tortillas, cilantro, and your favorite salsa and make tacos, or use it in a burrito bowl with rice, black beans, and your favorite toppings.
  *www.amberskitchencooks.com

Cheeseburger Sliders

Ingredients:

• 1 Tbsp. softened butter
• 1 Tbsp. olive oil
• 1/2 white onion, finely diced (or frozen, diced onions)
• 2 cloves garlic, minced (or frozen Dorot cubes)
• 1 lb. ground beef (I used 90/10.)
• 1 Tbsp. yellow mustard
• 1 tsp. Worcestershire sauce
• 1/2 tsp. kosher salt
• pepper, to taste

Burger assembly:

• 1 pack dinner rolls, 12 count (King's Hawaiian Savory Butter Rolls)
• 12-16 slices American cheese (I used 12.)
• 3 Tbsp. butter, melted
• pinch of salt and garlic powder
• 2 tsp. white sesame seeds

Burger sauce (optional):

• 1/2 cup mayonnaise 
• 1/4 cup ketchup
• 2 Tbsp. sweet pickle relish
• 2 tsp. sugar
• 1 tsp. distilled white vinegar
• salt and pepper, to taste

Directions:

• Preheat the oven to 350°F.
• Butter the bottom of a baking sheet with softened butter. Set aside. 
• Heat the olive oil in a medium sized saute pan over medium high heat. Add the onions. Sauté for ~3 minutes, then add in the ground beef. Cook, breaking up the meat, for another 6-7 minutes or until the meat is no longer pink. Drain any excess fat. 
• Add the garlic, Worcestershire, mustard, salt, and pepper and stir for another minute.
• Slice the rolls in half. Place the bottom rolls down on the prepared baking sheet. 
• Whisk together the melted butter with the salt and garlic powder.
• Place 8 (I used 6) slices of cheese down, followed by the meat on top, and then the remaining cheese (6 pieces) on top of beef. Try to pack the ground beef together by just patting it down gently with a wooden spoon. It will feel a little messy, but the cheese will keep everything locked in!
• Cover with top layer of buns. Brush the buns with the melted butter mixture. Add the sesame seeds all over the tops.
• Bake for 12-15 minutes or until warmed through and the cheese is melted.
• Meanwhile, whisk together the ingredients for the sauce in a bowl until combined. 
• You can brush the rolls with a little more butter once they come out of the oven, if desired. Cut and serve the sliders with the burger sauce and enjoy!

Notes:

• Double the ingredients to make 24 sliders!

*www.krollskorner.com

Grilled Balsamic Chicken with Strawberries + Feta

Ingredients:

For the chicken:

• 2 lbs. boneless skinless chicken thighs, trimmed of fat
• ¼ cup balsamic vinegar
• 2 Tbsp. olive oil
• 1 Tbsp. dijon mustard
• 2 garlic cloves, minced (I used frozen Dorot cubes.)
• 1 tsp. salt
• ½ tsp. dried oregano
• ¼ tsp. black pepper
• Balsamic glaze (not vinegar), for drizzling over the top

For the strawberry-feta topping:

• 2 cups strawberries, diced
• ¼ cup feta cheese, crumbled
• 2 Tbsp. fresh basil, sliced
• Salt + black pepper, to taste

Directions:

• Marinate the chicken. Whisk the balsamic vinegar, olive oil, dijon mustard, garlic, salt, oregano, and black pepper together in a large bowl. Then add your chicken thighs, cover, and let them marinate for at least 30 minutes – 4 hours. (You can also marinate them overnight.)
  
• Make the strawberry-feta topping. While the chicken marinates, mix your strawberries, crumbled feta cheese, and sliced basil together in a bowl.  Season it with salt and pepper to taste.  Cover and keep it chilled in the refrigerator.
  
• Grill the chicken. Preheat your grill to medium-high heat and oil the grates to prevent sticking. Once hot, remove the thighs from the marinade and place them directly on the grill. Cook for 5-6 minutes per side (or until they reach an internal temperature of 165 degrees).  Baking Directions: Preheat your oven to 400 degrees and spray a baking dish with cooking spray. Add the chicken thighs to the dish and bake for 20-22 minutes (or until they reach an internal temperature of 165 degrees). (*I have also used the grill setting on my air fryer at 510 (high heat) and grilled for about 8 minutes.)
  
• Serve. Spoon your strawberry-feta topping over each chicken thigh and drizzle balsamic glaze over the top.
  *www.kaleforniakravings.com