Oct 4, 2023

 by Lauren Cubellis

1. SPICY PEANUT CHICKEN AND VEGGIE SHEET PAN BAKE

INGREDIENTS:

--> FOR THE PEANUT SAUCE

• 2 tablespoons smooth peanut butter

• 2 tablespoons full-fat coconut milk, canned

• ½ tablespoon soy sauce (reduced-sodium preferred)

• The juice of ½ lime

• 1 teaspoon Sriracha sauce

• ¼ teaspoon freshly grated ginger

--> FOR THE CHICKEN

• 1.5 pounds boneless, skinless chicken breast, sliced into ~1 inch strips

• 2 tablespoons soy sauce (reduced-sodium preferred)

• The juice of ½ lime

• 4 minced garlic cloves

• 1 teaspoon freshly grated ginger

• 1 teaspoon kosher salt

• 2 cups diced sweet potatoes (approximately 2 large potatoes), peeled

• 2 cups broccoli florets

• 1 sliced small red onion

• 1 sliced medium red bell pepper

• 2 cups sugar snap peas

• 1 tablespoon toasted sesame oil

• 2 tablespoons chopped roasted salted peanuts

• Freshly chopped cilantro for garnish

• 4 lime wedges for serving

INSTRUCTIONS:

--> FOR THE PEANUT SAUCE

• In a small bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, Sriracha, and ginger until smooth

--> FOR THE CHICKEN

• Adjust your oven racks to have one placed in the center and another 4 to 6 inches from the broiler

• Preheat the oven to 425°F

• Spray an 18" x 13" sheet pan with cooking spray

• In a medium bowl, combine the chicken, soy sauce, lime juice, garlic, ginger, and ½ teaspoon of the salt

• Pour half of the peanut sauce over the chicken

• Place the sweet potatoes, broccoli, red onion, bell pepper, and snap peas on the sheet pan and toss with the sesame oil and remaining ½ teaspoon salt

• Roast on the center rack, tossing halfway, until the sweet potatoes are almost tender, approximately 30 minutes

• Place the chicken on the sheet pan with the vegetables spread around it

• Pour the marinade over the chicken and roast until the chicken is cooked thoroughly (165°F), approximately 10 to 12 minutes

• Switch the oven to broil and move the pan to the higher rack

• Broil until the chicken is browned, approximately 1 to 3 minutes

• Pour the remaining sauce over everything, garnish with peanuts and cilantro, serve with lime wedges on the side. Enjoy!

2. TURKEY PARMESAN MINI MEATLOAF

Ingredients:

• 1 pound 93% lean ground turkey
• ⅓ cup Italian bread crumbs
• 3 tablespoons grated Pecorino Romano cheese (freshly grated is highly recommended!)
• 1 large egg, beaten
• 1 minced garlic clove
• 2 teaspoons tomato paste
• 1.5 tablespoons minced fresh parsley (additional for garnish as preferred)
• ½ teaspoon kosher salt
• 1 cup marinara sauce, homemade or store-bought (additional for topping off the dish as preferred)
• ¼ cup shredded mozzarella cheese

Instructions:

• Preheat the oven to 350°F
• Spray a sheet pan with cooking oil
• In a medium bowl, combine the turkey, bread crumbs, cheese, egg, garlic, tomato paste, parsley, and salt
• Mix until combined
• Transfer the mixture to the prepared sheet pan and use your hands to form it into a meatloaf
• Bake unconvered until cooked thoroughly (160°F in the middle of the loaf), approximately 50 to 55 minutes
• Remove the pan from the oven
• Top the meatloaf with the marinara and mozzarella
• Return the pan to the oven and bake until the cheese is melted, approximately 4 to 6 minutes
• Garnish with parsley and additional sauce as desired
• Enjoy!

3. SKILLET SPINACH AND FETA PIE

INGREDIENTS:

• 2 teaspoons olive oil

• 1.5 cups finely chopped scallions

• 1.25 cups chopped plum tomatoes

• 3 minced garlic cloves

• 3 10-ounce packages of frozen chopped spinach, thawed and squeezed dry

• 3 tablespoons freshly chopped dill

• ⅓ cup freshly chopped parsley

• ¾ teaspoon kosher salt

• 7 large eggs, beaten

• 8 ounces crumbled feta cheese

• 1.5 ounces) freshly grated Parmesan cheese

• Black pepper (to taste)

• 6 sheets phyllo dough

• 1 tablespoon unsalted butter, melted

INSTRUCTIONS:

• Preheat the oven to 375°F.

• Heat a 10-inch skillet over medium-low heat.

• Add the olive oil, scallions, and tomatoes, cook until the tomatoes soften, stirring frequently (approximately 8 minutes)

• Add the garlic and cook until fragrant, stirring frequently (approximately 30 seconds)

• Add the spinach, dill, parsley, and salt

• Cook until heated thoroughly, stirring frequently (approximately 2 minutes)

• Transfer to a large bowl and let cool for 5 minutes

• Wipe out the skillet with a paper towel and spray with cooking spray

• Add the eggs, feta, Parmesan, and pepper to taste to the bowl of the spinach mixture and stir well

• Transfer the mixture to the skillet and spread it evenly in the bottom

• Top with 1 sheet of phyllo, carefully trimming the excess

• Using a pastry brush, gently brush the phyllo with butter

• Top with another sheet of phyllo, trim the edges, and brush with butter

• Repeat this process with the remaining 4 sheets phyllo

• Bake until the phyllo is golden brown, approximately 40 to 45 minutes

• Let cool for 5 minutes

• Slice into 6 wedges and serve. Enjoy!

4. MEDITERRANEAN SHRIMP AND PEARL COUSCOUS

INGREDIENTS:

• 2 cups halved cherry tomatoes

• ⅓ cup sliced pitted Kalamata olives

• ¼ cup crumbled feta cheese

• 1 tablespoon capers, drained

• Black pepper

• ¼ teaspoon kosher salt

• 1 pound peeled and deveined extra-large shrimp

• 1 teaspoon olive oil

• 3 garlic cloves, minced

• 2 cups low-sodium chicken broth

• 1.5 cups pearl couscous

• The juice of ½ lemon

• 2 tablespoons freshly chopped parsley, for garnish

• ¼ teaspoon grated lemon zest, for garnish

INSTRUCTIONS:

• In a large bowl, combine the tomatoes, olives, feta, and capers and season with pepper

• Sprinkle the salt over the shrimp

• Heat a large deep skillet over medium-high heat

• When hot, add the oil, then the shrimp, and cook until opaque, approximately 2-3 minutes per side and stir in the garlic for the last minute

• Transfer to the bowl of the tomato mixture

• Add the broth to the skillet, increase to high heat and bring to a boil

• Add the couscous, stir, cover, and reduce to medium heat

• Cook until all the liquid is absorbed, approximately 10 to 12 minutes

• Fluff with a fork and add to the bowl of the shrimp and tomato mixture

• Add the lemon juice and toss well

• Garnish with the parsley and lemon zest. Enjoy!

*Recipes modified from skinnytaste One & Done by Gina Homolka