French Onion Scalloped Potatoes

 2 boxes (4.7 oz each) scalloped potatoes
1 pkg (1 oz) ranch salad dressing and seasoning mix
3 1/2 cups boiling water
2 cups half and half
3/4 cup chopped red bell pepper
1 can (2.8 oz) french fried onions
2 Tbsp fresh parsley

Heat oven to 400.  In 13x9 glass baking dish, stir together both sauce mixes from potato boxes, ranch dressing mix, boiling water and half and half with wire whisk.  Stir in both potato pouches and the bell pepper.  Bake uncovered 35 minutes or until potatoes are tender.  Top with onions; bake 10 minutes longer.  Sprinkle with parsley before serving.  Let stand 5 minutes before serving.

Serves 6

Vietnamese Fresh Spring Rolls

 2 oz rice vermicelli noodles
8 dried rice paper sheets, dried not frozen
8 jumbo cooked shrimp, peeled, deveined and halved lengthwise
3 Tbsp finely chopped fresh mint leaves
3 Tbsp finely chopped fresh cilantro
4 tsp finely chopped fresh thai basil
2 large romaine leaves, chopped
Dipping sauce:
1/4 cup water
2 Tbsp sugar
2 Tbsp lime juice
4 tsp fish sauce
1/2 tsp garlic chili sauce
1 clove garlic, minced
3 Tbsp hoisin sauce
1 tsp finely chopped peanuts

Cook noodles until al dente, 3-5 minutes.  Drain and rinse noodles and drain again.  Cot noodles into shorter pieces.  Fill a large baking dish with hot water.  Dip 1 rice paper sheet briefly into water to soften slightly, about 1 second, then lay on a work surface.  Arrange 2 shrimp halves over half of sheet closest to you, then sprinkle with about 3 Tbsp noodle, 1 rounded tsp each of mint and cilantro, 1/2 tsp basil and 2 Tbsp lettuce, leaving 2 inches uncovered on each side.  Starting with bottom edge, begin to roll up sheet tightly around filling.  After 1 roll, fold in ends of rice paper like a burrito, then finish rolling.  

Stir together water, sugar, lime juice, fish sauce, chili sauce, and garlic in a small bowl until sugar dissolves.  Stir together hoisin and peanuts in another small bowl.  Serve with rolls.

Miso Noodle Soup with Meatballs

 2 tsp toasted sesame oil
1/3 cup diagonally sliced green onions
3 garlic cloves, minced
2 tsp grated ginger
3 cups chicken stock
2 oz uncooked soba noodles
1 tsp honey
1 tsp chile paste
6 oz ground pork
2 tsp white miso paste
1/3 cup mung bean sprouts
1 serrano pepper, sliced

Heat oil in saucepan.  Add green onions, garlic and ginger; saute 6 minutes.  Add stock, bring to a simmer.  Reduce heat to medium low; cook 8 minutes.  Cook noodles separately according to package directions; drain.  Rinse with cold water; drain.  Combine honey, chile paste and ground pork.  Shape pork mixture into 8 meatballs.  Stir miso into stock mixture.  Add meatballs to pan; cook 6 minutes or until done.  Add noodles.  Sprinkle with mung bean sprouts and serrano.  

Quick Pickles

 1 cup water
3/4 cup vinegar
2 Tbsp sugar
1 tsp salt
2 cloves minced garlic
2 med-large cucumbers, cut to your liking

Whisk all ingredients (except cucumbers) to dissolve sugar and salt.  Place cut cucumbers in a sealable container.  Pour liquid over cucumbers.  Seal and refrigerate for 24 hours.

Puff Pastry Pizza Bites

 1 sheet puff pastry dough, thawed but still chilled
3/4 cup marinara
1/3 cup ricotta cheese
1/2 cup shredded parmesan cheese
12 pepperoni slices, cut into smaller pieces

Preheat oven to 400.  Lightly grease a 12 cup muffin tin with nonstick cooking spray.  Roll out the puff pastry on a lightly floured surface to slightly enlarge the sheet.  Cut into 12 equal squares.  Gently press each puff pastry square into the muffin tin cups, letting the edges stick out slightly.  Add about 1 Tbsp of marinara sauce into each pastry cup.  Spoon a small dollop of ricotta cheese on top of marinara.  Sprinkle shredded parmesan cheese over the ricotta and marinara layers.  Add pepperoni pieces, distributing evenly across the cups.  Bake 15-18 minutes or until the puff pastry is golden brown and puffed.  

Chicken Dumpling Meatballs with Chili Sesame Sauce

 Meatballs:
2 Tbsp EVOO
2 pounds ground chicken
1 cup finely minced scallions
1/4 cup finely minced fresh cilantro
3 garlic cloves
2 tsp grated ginger
2 tsp toasted sesame oil
2 tsp sichuan chili crisp
2 Tbsp soy sauce
2 tsp salt
1/2 tsp ground white pepper
1 egg, lightly beaten
2 Tbsp tapioca flour (or cornstarch)

Chili Sesame Sauce:
1-2 Tbsp sichuan chili crisp
2 Tbsp soy sauce
1/2 tsp toasted sesame oil
1 Tbsp honey

Meatballs:  oven to 425.  Drizzle EVOO on large baking sheet and brush it to evenly coat the bottom of the baking sheet.  In large bowl, add ground chicken, scallions, cilantro, garlic, ginger, sesame oil, Chili crisp, soy sauce, salt, white pepper, egg and tapioca flour.  Using your hands, mix until well combined.  The chicken should be a paste like consistency.  Scoop meat mixture into small balls (about 1 tbsp size) and place onto prepared baking sheet.  Bake until golden and cooked through, about 15 minutes.

Sauce:  In a small bowl, add chili crisp, soy sauce, sesame oil and honey.  Whisk until well combined.  Set aside.  

Thai Basil Chicken Lettuce Cups

 1 cup packed thai basil leaves (sweet basil is ok if unable to find thai basil)
1 pound ground chicken breast
2 shallots, peeled and finely diced
1/2 red bell pepper, finely diced
2 green onions, thinly sliced
2 Tbsp EVOO
2 cloves garlic, minced
6 thai chiles, thinly sliced (use less for less spicy)
2 Tbsp fish sauce
2 Tbsp lime juice
salt and pepper to taste
1 head of butter lettuce

Heat 2 Tbsp EVOO in large skillet.  Add diced shallot and diced red bell pepper, saute for 2 minutes.  Add garlic, saute for 30 seconds or until fragrant.  Add ground chicken to skillet and using the back of a spoon, break up the meat and cook meat until it is just cooked through, about 5-7 minutes.  Season with salt and pepper.  Turn heat down to low.  Add your sliced chiles and green onions.  Roughly chop basil and add to skillet.  Add fish sauce and lime juice.  Stir in and cook 1-2 minutes.  Serve in lettuce cups.

Serves 3

Creamy Sesame Baked Egg Rolls

 4 Tbsp EVOO
1 pound ground turkey
12 oz coleslaw mix
1 tsp salt
1/4 cup creamy sesame dressing
2 Tbsp sriracha
12 egg roll wrappers

Preheat oven to 400.  Line a large sheet pan with parchment paper.  In a large skillet, heat 2 Tbsp EVOO over medium high heat.  Add turkey and cook, breaking up the meat until the turkey is just cooked through, about 5 minutes.  Add coleslaw mix and the salt and cook, stirring, until it begins to wilt, about 3 minutes.  Stir in creamy sesame dressing and sriracha until well combined.  Remove from the heat.  

Place one egg roll wrapper on a cutting board and add 2 Tbsp of filling diagonally on the wrap. Fold bottom corner over filling then roll snugly halfway to cover filling.  Next, fold in both sides snugly against filling.  Finally, moisten the edges of the last flap then wrap up and seal the top corner.  Lay seam side down on the prepared baking sheet and continue until all are complete.  Brush the tops of each rolls evenly with the remaining 2 Tbsp EVOO.  Bake in the preheated oven for 10-12 minutes, or until the egg rolls are golden brown and crispy.  Serve with additional creamy sesame dressing.  

Fried Rice with Yum Yum Sauce

 4 tsp EVOO
4 eggs, lightly beaten
2/3 cup chopped carrots
1/2 onion, diced
1/4 tsp black pepper
1/4 tsp salt

1 cup frozen peas
4 green onions, sliced
3 garlic cloves, minced

3 Tbsp butter
4 cups chilled cooked long grain rice (fully chilled......6-8 hours in the fridge minimum)
1/3 cup soy sauce, adjust to taste preference

**For extra protein, add 1-2 cans chicken (add when you add rice to skillet), 1 can spam (sauted in another skillet prior to adding to rice), 1 pound shrimp (add when you add rice to skillet and cook until shrimp are pink), Fully cooked steak (add at the end for a few minutes just to warm up)

Yum Yum Sauce:
1/4 cup mayo
1/4 cup sweet chile sauce

Mix mayo and sweet chile sauce and refrigerate until rice is ready to serve.  Heat a LARGE skillet with 1 tsp EVOO.  In a bowl, lightly beat eggs and pour in skillet once it is hot.  Gently fold eggs occasionaly with a spatula until eggs reach desired consistency, about 2 minutes.  Transfer eggs to a plate.  Heat remaining EVOO.  Add carrots, salt and pepper; cook, stirring constantly 2-3 minutes.  Stir in peas and green onions, stirring constantly until peas are heated through, 1-2 minutes.  Reduce heat and stir in garlic.  Cook until fragrant, about 30 seconds.  Add butter, rice, eggs and soy sauce.  Cook, stirring until heated through, about 5 minutes.  Top with yum yum sauce prior to serving.

Serves 4

Air Fryer Coconut Shrimp

 1/3 cup mayo
1 tsp lime zest
1 Tbsp lime juice
2 tsp honey
1 tsp salt
1 serrano pepper, minced
1/2 cup flour
1 1/2 tsp black pepper
2 eggs
1 cup unsweetened flaked coconut
1/2 cup panko bread crumbs
1 pound frozen, peeled, deveined large shrimp, thawed and patted dry

For dipping sauce, whisk together mayo, lime zest, lime juice, honey and 1/4 tsp salt in a small bowl.  Stir in serrano.  Refrigerate until ready to serve.  In a shallow dish, stir together flour, black pepper, and 1/4 tsp salt.  In a second shallow dish, lightly beat eggs.  In a third shallow dish, stir together panko and coconut.  

Dredge each shrimp in flour, dip into egg, and then into coconut mixture.  Press to adhere coconut.  Transfer to a plate and coat with nonstick cooking spray.  Preheat air fryer to 390.  Arrange shrimp in a single layer in basket.  Leave space between shrimp, do not overcrowd basket.  Air fry, turning once halfway through, about 5-6 minutes or until golden.  Transfer to a wire rack and season with 1/4 tsp salt (do not skip this!!)

Serve with dipping sauce.

Baked Beans

 6 slices bacon, halved
1 1/2 cups white onion, chopped

1 green pepper, chopped 
**1 jalapeno, minced, if you want some extra spice**
4 (14 oz) cans pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
3-4 Tbsp white vinegar (I use less due to family preferences)
2 tsp dry mustard

Preheat oven to 325.  Fry bacon in large skillet until bacon has very slightly partially cooked and released 3-4Tbsp drippings.  DO NOT FULLY COOK OR IT WILL BURN IN OVEN LATER.  Remove baocn from pan and place on paper towel lined plate.  Add onion and pepper(s) to bacon drippings and saute until tender, about 5-7 minutes.  Add beans and remaining ingredients to the pan; bring to a simmer.  Pour flavored beans into a greased 13x9 pan.  Top with bacon slices, then bake until beans are bubbly and sauce is consistency of pancake syrup, about 2 hours.  Let stand to thicken slightly before serving.

Deconstructed Falafel Salad

Crunchy Chickpeas:
1 (15 oz) can chickpeas, drained and rinsed
1 Tbsp EVOO
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground turmeric
2 tsp garlic powder
1/4  tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper

Tahini Dressing:
2 Tbsp tahini
1 tsp sriracha
1 Tbsp lemon juice
1 garlic clove, minced
2 Tbsp EVOO
1 Tbsp honey
Pinch of salt

Salad:
4 cups mixed greens (or whatever greens you prefer)
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh dill frondscombine
1/4 cup thinly sliced cucumbers
1/4 cup thinly sliced red onion
1 avocado, thinly sliced

Preheat oven to 400.  Line a sheet pan with parchment paper.  Pour chickpeas into large bowl.  Drizzle with EVOO and season with cumin, coriander, turmeric, garlic powder, cayenne, salt and black pepper.  Toss to coat chickpeas evenly in spice mixture.  Transfer chickpeas to prepared sheet pan, spread into an even layer, and bake until lightly brown and crisp, about 25-30 minutes. To make tahini dressing, combine tahini, sriracha, lemon juice, garlic, EVOO, honey and salt. Mix well.  If dressing is too thick, add 1-2 Tbsp warm water until desired consistency.  In a large bowl, combine greens, mint and dill.  Pour desired amount of dressing and toss until greens are well coated.  Divide salad among 3 plates.  Top each plate with chickpeas, cucumbers, onion and avocado.

Mongolian Mushrooms

 4 large portobello mushroom caps (sub chopped cooked chicken if you have to have a meat)
2 Tbsp plus 1/4 cup avocado oil
2 tsp tapioca flour
6 green onions, cut into 2 inch lengths
2 tsp toasted sesame oil
1/2 cup coconut aminos (or soy sauce)
2 tsp fish sauce
2 tsp rice vinegar
1 tsp crushed red pepper flakes
1/2 tsp ground ginger
1/2 tsp ground white pepper
2 Tbsp toasted sesame seeds
1/4 cup vegetable broth (or water)
Hot cooked rice

Clean mushrooms and pat dry.  Cut caps into 1/2 inch thick slices.  Place sliced mushrooms in large bowl with 2 Tbsp avocado oil and toss to coat evenly.  Add tapioca flour and toss to coat again.  In large skillet, heat remaining avocado oil over med-high heat.  Place mushrooms in a single layer in skillet and cook until golden brown, about 2 minutes.  Cooking mushrooms may need to be done in two batches to get full cook on all.  Add to skillet, green onions, sesame oil, coconut aminos, fish sauce, rice vinegar, red pepper, ginger, white pepper, sesame seeds, and broth.  Cook, stirring often until sauce has thickened, about 3 minutes.  Serve over rice.

Skillet Slaw Wraps

 1 Tbsp sriracha
1 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp sesame oil
1 1/2 tsp minced fresh ginger
1 tsp sugar
1 pound ground beef
1/2 tsp salt
1/2 tsp black pepper
1 (8-10 oz) pkg shredded cabbage with carrot
1 red bell pepper, chopped
2 green onions, chopped
2 cloves garlic, minced
12 leaves bibb lettuce
1 Tbsp toasted sesame seeds

Stir together sriracha, rice vinegar, soy sauce, sesame oil, ginger and sugar in small bowl.  Heat oil in a wok over medium heat.  Add ground beef; cook stirring to break up lumps, until beef is cooked through and browned, about 6 minutes.  Sitr in salt and black pepper.  Using a slotted spoon, transfer to a bowl, reserving juices in wok.  Add cabbage mix, bell pepper, onions, and garlic to wok.  Cook, stirring frequently, until cabbage is slightly wilted, about 2 minutes.  Stir in sriracha mix.  Return beef to wok.  Cook, stirring until heated through, 2-3 minutes.  Spoon about 1/3 cup beef mix into each lettuce leaf.  Sprinkle with sesame seeds and garnish with green onions.  

Creamy Sesame Chicken Satay Skewers

 1 Tbsp red curry paste
2 Tbsp lime juice
1/3 cup creamy sesame salad dressing
1/4 cup unsweetened full fat coconut milk
2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
1 tsp salt
Skewers
2 green onions, thinly sliced
1 lime, cut into wedges

In bowl, whisk together curry paste, lime juice, sesame dressing and coconut milk until smooth.  Place cubed chicken in large bowl and pour 1/2 of the sauce mix over the chicken.  Add salt and toss until well combined.  Set aside to marinate for 20 minutes at room temperature.  After marinating, thread chicken onto skewers.**  Heat grill and oil grill grates to keep chicken from sticking.  Place skewers on grill and cook on first side for 3-4 minutes or until grill marks have formed.  Flip skewers then baste the grilled side generously with reserved marinade.  Continue to cook until chicken is cooked through.  Sprinkle with green onions and lime wedges before serving.

**You could also do this in a pan, no skewers.  After marinating chicken, pour chicken and all marinade into large pan and cook until chicken is cooked through.  

Serves 4

BLT Chipotle Ranch Pasta Salad

4.5 oz fusilli pasta, cooked according to pkg directions
6 oz bacon, cooked until crisp and chopped
2-3 cups roughly chopped romaine lettuce
1 cup halved cherry tomatoes
1/4 cup diced red onion
1 Tbsp chopped chives
4-6 oz chipotle ranch salad dressing
**Additional optional topping ideas: avocado, cooked chicken, seasoned taco meat, chopped steak, matchstick carrots, shredded cheddar cheese, cooked and cooled shrimp**

After pasta is cooked, chill for at least 30 minutes.  Add all ingredients (including salad dressing) to large bowl and mix.

Serves 3

Spicy Curried Shrimp and Veggie Couscous

 Curry Sauce:

1 cup plain greek yogurt
2 Tbsp EVOO
2 garlic cloves, minced
1 Tbsp curry powder
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cayenne, decrease to 1/4 tsp if you want it more mild

Spicy Curried Couscous:

1 1/2 cups israeli couscous (or orzo pasta)
1 1/2 tsp salt
1 tsp black pepper
1/4 cup freshly chopped cilantro
1 zucchini, halved lengthwise and sliced into half moons
1 red bell pepper, diced
1/2 red onion, diced
2 Tbsp EVOO

Shrimp:

1 pound peeled deveined and tail off shrimp
1/4 cup curry sauce
1/2 tsp salt
1/2 tsp black pepper

Bring a medium pot of water to boil.  Meanwhile, add all curry sauce ingredients to a large bowl.  Whisk until well combined.  Set 1/4 cup sauce mixture aside in a separate bowl to use for the shrimp later.  Add couscous (or orzo) and cook until al dente according to package directions.  When done, drain then add to the large bowl with curry sauce mixture and toss so that the couscous is well coated.  Add 1 tsp salt and 1/2 tsp pepper and cilantro.  In a large skillet, heat EVOO.  Add zucchini, red bell pepper and onion.  Sprinkle with 1/2 tsp salt and 1/2 tsp black pepper and stir.  Cook on med low heat for 3 minutes.  while veggies are cooking, brush shrimp on both sides with reserved marinade and sprinkle both sides with salt and pepper.  Add shrimp to skillet.  Cook shrimp with veggies until shrimp is cooked through and no longer transparent, about 3-4 minutes (flip shrimp about halfway through cooking process).  

To serve, plate veggies and shrimp on top of couscous.  

Serves 4

Green Chile Cheeseburger Meatballs

 1 pound ground turkey
1 egg, lightly whisked
2 garlic cloves
3/4 cup breadcrumbs
2 Tbsp chipotle ranch dressing (plus more for serving)
1/2 cup shredded cheddar cheese
1 (4 oz) can green chiles, undrained
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1 tsp salt
1/4 tsp black pepper
Olive oil
Slider style buns

Line a large sheet pan with parchment paper and set aside.  Preheat oven to 400.  In a large bowl, combine turkey, egg, garlic, panko, chipotle ranch, shredded cheddar, green chiles, cumin, smoked paprika, cayenne, salt and black pepper.  Using clean hands, mix until just combined.  Form the mixture into 1 1/2 to 2 inch balls and place them on prepared sheet pan.  If meatballs are too moist to hold shape, hand mix in additional breadcrumbs 2-3 Tbsp at a time until they hold shape.  Brush each meatball lightly with oil.  Bake for 16-20 minutes or until browned and cooked through.  (You may need to adjust your cooking time based on your meatball size....less time if they are smaller or more time if they are bigger). Brush slider buns with additional chipotle ranch dressing and serve meatball in bun.  

You could also serve meatball as an appetizer with no bun and chipotle ranch dressing as a dipping sauce.

  

Chili Cheese Dip

 8 oz cream cheese, softened
1 can (15 oz) chili
1 cup shredded cheddar cheese
1/2 can rotel, drained
1/3 cup sliced green onions
Fresh jalapeno slices, if desired

Spread cream cheese onto bottom of microwaveable pie plate; top with chili and cheddar.  Microwave on high for 3 minutes or until dip is heated through and cheese is melted.  Top with rotel and onions.  Add a few fresh jalapeno slices if desired.  Serve with tortilla chips.

Cheesy Monkey Bread

 1 cup shredded monterey jack
1 cup shredded mozzarella
1/3 cup shredded parmesan
1/3 cup cold butter, shredded 
1 shallot, chopped
6 garlic cloves, chopped
1/4 cup chopped parsley
1/2 tsp crushed red pepper flakes
Salt and Pepper
1 pound pizza dough, cut into 1 inch pieces
Sauces for dipping:  marinara, basil vinaigrette, alfredo, or your preference

Toss cheeses, butter, shallot, garlic, parsley, and red pepper in a bowl; season generously with salt and pepper.  Transfer 1/3 of cheese mixture to a small bowl and set aside.  Add dough pieces, a few at a time, to remaining cheese mixture in original bowl and toss gently to coat.  Lightly coat medium cast iron skillet with nonstick spray.  Arrange dough in skillet in an even layer; pour any leftover cheese mixture (NOT reserved cheese in small bowl) in the bowl over the pizza dough balls.  Let sit in a warm place until beginning to puff slightly, 30-40 minutes.  Meanwhile, preheat oven to 375.  Bake bread until top is lightly browned and cheese is melted, 18-22 minutes.  Top bread with reserved cheese mixture.  Continue to bake until edges of bread are golden brown and firm and cheese is melted and oozing, 10-15 minutes more.  Serve hot with desired sauce.  

Serves 8