Fajita Cauliflower Rice - meal prep

Another good lunch for weekday meal prep.  Modified from Kirbie's Cravings.

Ingredients:
-1 lb ground turkey
-2-3 cloves of garlic, minced (or 1 tsp garlic powder)
-1 yellow onion, diced
-1 red bell pepper, diced
-1 green (or yellow or orange) bell pepper, diced

FAJITA SPICES:
-2 tsp chili powder
-1 tsp ground cumin
-1 tsp garlic powder
-1 tsp paprika
-1/2 tsp salt
-1/4 tsp black pepper
-dash of cayenne pepper for extra spice

Directions:
1. Mix up fajita seasoning ingredients in a small bowl
2. In  large skillet, saute garlic, ground turkey, and onion.
3. Add fajita seasoning and bell peppers.  Cook until tender
4. Add in bag of frozen cauliflower (can microwave beforehand for about 1 minute)

Notes:
-Didn't add cilantro or lime due to time
-Can add more bell pepper colors if wanted - depends on how much chopping you want to do

*Lunch

*Mexican

Turkey Chili in Instant Pot

Made this Turkey (no beans) Chili using recipe from 2 different websites - Ambitious Kitchen and Wholesome Yum

Good for 6 servings or more

Ingredients:
-Ground turkey (1 lb)
-3 garlic cloves
-1 yellow onion, chopped
-1 red bell pepper, chopped
-1 green bell pepper, chopped
-1 jalapeno, chopped (keep seeds)
-1 can Ro-tel
-1/2 cup low sodium chicken broth (or water)
-1 cup corn (used 1 whole bag frozen corn)

-1 can of garbanzo beans (rinsed)
-1 T Worcestershire sauce (optional)
-1 bay leaf (optional) 

-avocado (optional)

SPICES:
-2 T chili powder
-2 tsp ground cumin
-1 tsp dried oregano
-1 tsp black pepper
-1/4 tsp cayenne pepper
-1/2 tsp paprika
-1/2 tsp salt

Directions:
1. Cook rice in Instant Pot ahead of time
2. Sauté garlic, ground turkey, and olive oil until browned using sauté function on Instant Pot.
3. Add all other ingredients into Instant Pot and stir until combined.  Place bay leaf in middle
4. Close lid.  Press "Keep Warm/Cancel" to stop sauté cycle.  Select "Manual" setting and enter 15 min.
5. Wait for natural release or turn valve for quick release. 

Notes:
-Served with rice - cook ahead of time

-I replaced 1 can of diced tomatoes with 1 can of Ro-tel.  Could use 1 can tomatoes + 1 can green chiles.
-Adding garbanzo beans was a hit

-instead of cooking on meat/stew setting (35 min), I cooked on manual for 15 min and was fully cooked
-------------------------------------
Edit part deux
-try adding to spice: 1tsp dried basil, brown sugar, smoked paprika, some tomato paste to make thicker
-garnish: fresh cilantro and avocado

-good with cornbread. Used some jalapeño cornbread chips that were good, but a lot of processed ingredients. Try to find a good mix.

*American

Skinny Orange Chicken

This is one of my "go-to" recipes from Gimme some oven.

Ingredients:
-2 lbs chicken breasts, cut into bite-sized pieces
-salt and pepper
-Olive oil
-Toppings: green onions, toasted sesame seeds, orange zest

ORANGE CHICKEN SAUCE
-3 cloves garlic, minced (cuisinart-ed)
-1/2 tsp ground ginger (or use fresh)
-1/2 tsp white pepper
-1/3 cup of honey (can cut back)
-1/2 cup of orange juice
-1/3 cup soy sauce
-1/4 cup rice wine vinegar
-2 Tbsp cornstarch - add last minute to make sure no clumps when mixing
-zest of one orange (*KEY*)
-pinch of red pepper flakes (or more)

Directions
1. Make orange sauce by combining all ingredients.  Use medium bowl.
2. Season chicken with salt and pepper.  Cook with olive oil in pan, until nearly cooked through
3. Pour in orange chicken sauce and stir.  Let the sauce come to a boil and stir constantly until thickened.
4. Add green onions, toasted sesame seeds, and orange zest (if still have some)

Notes:
-Added less honey and cornstarch than original recipe called for.  Could do even less honey actually.

-Served with rice and broccoli to make it easy, but could do onions, bell peppers, snap peas.

*Asian

Cauliflower Fried Rice - Meal Prep

I have been using this cauliflower fried rice recipe for my lunches for weeks until I got sick of it.  Modified by adding extra frozen veggies and chili garlic sauce for spice.  Will alternate with cooked shrimp or chicken added.

Ingredients:
-1 lb cubed chicken or 1 bag of shrimp
-1 yellow onion, diced
-2-4 cloves of garlic, minced, or about 1 tsp garlic powder
-1 package cauliflower rice
-Frozen peas - estimate 1/2 cup
-Frozen edamame - estimate 1/2 cup
-Frozen peas/carrots/corn combo - just a sprinkle to get some color
-3 scrambled eggs
-3 T soy sauce
-1 T oyster sauce
-1 T chili garlic sauce
-1 tsp sesame oil

Directions:
1. Scramble eggs and set aside
2. Cook chicken or shrimp and set aside
3. Sauté onions and garlic (powder)
4. Add cauliflower rice, frozen peas, frozen edamame, frozen peas/carrot/corn combo
5. Add soy sauce, oyster sauce, sesame oil
6. Stir until everything is warm
7. Add in eggs and chicken or shrimp

8. Divide into 4 meals

*Lunch

*Asian

Brussels Sprouts with Bacon and Garlic

Made this for a second time this past weekend, and it's been a hit both times!
Modified from Clean Food Crush.


PAN ROASTED

Ingredients:
-6 slices of bacon (they say to use nitrate free, but I just used HEB turkey bacon)
-1/2 small red onion, thin slices
-2 lbs Brussels sprouts, trimmed and halved (get 2 bags)
-6 garlic cloves, minced (cuisinart-ed)
-Sea salt and pepper to taste

Directions:
1. Olive oil in non-stick skillet
2. Stir in bacon, onion, and Brussels sprouts
3. Sauté 4-5 minutes, stirring constantly (longer for me, taste one to see if done)
4. Add garlic, sauté, stirring for another 4-5 minutes until garlic is toasty
5. Sprinkle with sea salt and pepper - did this with step 2

Notes:
-I didn't cook the bacon before adding with Brussels sprouts and onions.  It didn't get crispy, but was thinking that the juices/fat would flavor the Brussels sprouts.  Maybe next time, would cook the bacon whole first until crispy, then cut and add with Brussels sprouts
-1 bag of Brussels sprouts isn't enough and 2 is too much.  Probably left out a handful of cut Brussels sprouts because didn't fit in the skillet.  Might have fit later as they shrink down.
-Next time, try adding garlic along with everything else as it didn't really get "toasty."

------------------------------------------
OVEN ROASTED

Best way so far
Cooked for 6 servings = two 1 lb bags

Ingredients:
-bacon (use nitrate-free turkey bacon), 2-3 slices per serving, cut into pieces
-2 lbs Brussels sprouts, trimmed and halved
-garlic, 5-6 cloves cuisinarted
-Garlic powder
-Onion powder
-Sea salt and pepper to taste
-Olive oil

Directions:
1. Wash brussels sprouts, trim and half. Leave on towel to completely dry.
2. Heat oven to 425 F
3. Toss Brussels sprouts with olive oil, garlic, garlic powder, onion powder, salt, pepper
3. Spread onto pan - used nonstick one with olive oil and no foil
4. Spread chopped bacon on top - remove fat if there
5. Cook in oven for about 25 min

Added balsamic glaze the first time.
On reheat the 2nd night, I added some Parmesan cheese and Italian cheese on top. Heated in oven again at 250 F, then broiled for 2 min, maybe a little less would have been better.

NEXT TIME:

Reportedly, per NYT Cooking's method, mix Worcestershire sauce with lemon juice and garlic while Brussels sprouts are roasting in 450 degree oven.  After they've finished cooking, pour the sauce while it's still hot. ---haven't tried yet!

-----------------------------------------
AIR FRYER

Made in the air fryer, which was maybe a little faster than the oven.
Also 2 bags was too much for one.  Eric pre-cut, so I have half the rest uncooked and cut in the fridge.

-4-5 slices of bacon (used 3 slices accidentally, used HEB version this time), cut into pieces
-2 lbs Brussels sprouts, trimmed and halved
-garlic powder
-onion powder
-sea salt and pepper to taste
-olive oil
-after cooked, also added zest and juice from 1 lemon - Eric not sure about lemon
-after cooked, also added grated pecorino cheese

Directions:
1. Airfy for 7 min on 350 F (shake afterwards) - went up to 10 min on 370 F

2. Airfry for another 5 min on 400 F (would do 7 min next time) - went up to 7 min

*Sides

*American

Thai Basil Chicken

Last Sunday, I made Thai Basil Chicken from Skinnytaste. 2nd time around, I made Chef John's Allrecipes with the Thai Basil from the garden, and Eric liked it better. Updated all the changes.

Ingredients:
-1 package of chicken tenders sliced into cubes
-1/3 cup of chicken broth (FORGOT)
-1 tbsp oyster sauce
-1 tbsp light soy sauce
-1 tsp fish sauce
-1 tsp coconut sugar (can sub brown sugar) - KEY bc Eric said it needed something sweet last time
-5 cloves garlic, minced
-1 serrano chile, sliced thin (kept all seeds)
-1 shallot thinly sliced (FORGOT)
-avocado oil
-1 cup Thai basil (didn't have to slice because small from the garden)
EXTRA - 1 red bell pepper + 2 green bell peppers + 1 yellow onion
EXTRA (alt) -  broccoli

Directions:
1. Mix chicken broth, oyster sauce, soy sauce, fish sauce, sugar
2. Marinate chicken with above
3. Gather Thai basil from garden
4. Cuisinart garlic
5. Thinly slice serrano chili and shallots
6. In pan (used the silver pan), heat avocado oil --> add garlic, serrano chili, shallots --> cook 30 seconds
7. Add chicken and cook on high heat (around 7 or 8 on stove)
8. Take off heat into bowl, and mix in Thai basil
9. Depending on veggies, cook bell peppers and onions in pan - can add soy sauce/oyster sauce/garlic powder

Served with jasmine rice.

Notes:
This updated version was better received than before.  I think it was the coconut sugar, cutting meat into cubes, and the real Thai basil.

Forgot the chicken broth and shallots from Chef John's recipe, but want to try next time.

*Thai

*Asian