Vegetable Egg Rolls – – broccoli slaw, egg roll wrappers, hoisin sauce, creamy peanut butter, honey, sweet chili
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
egg rolls
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Ingredients
- 1 1/2 oz. bag broccoli slaw
- 12 egg roll wrappers
- 1/2 cup hoisin sauce
- 1/2 cup creamy peanut butter
- 1 tbsp honey
- 2 tbsp sweet chili sauce
- 1-2 tbsp olive oil
- water
Ingredients
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Instructions
- Allow egg roll wrappers to come to room temperature while you collect your other ingredients. Fill a small bowl with water.
- In a bowl, mix together hoisin sauce, peanut butter, honey, and sweet chili sauce until combined. Set aside.
- In another bowl, add broccoli slaw and 6-7 tablespoons of the prepared peanut sauce.
- Mix until combined.
- Using 1 egg roll wrapper at a time, place 2 tablespoons of the broccoli mixture in the center.
- Wet your finger with water and run it along the edge of the egg roll wrapper, fold the bottom in toward the middle, followed by the sides. Press gently to seal.
- Wet the top edge and fold over the last side to seal.
- Repeat with the rest of the egg rolls.
- Brush each egg roll with a coating of olive oil.
- Cook the egg rolls in the Air Fryer basket in batches. You want to make sure they don't touch each other.
- Air Fry at 400 degrees for 5 minutes.
- Serve with the remaining sauce for dipping.
- Enjoy!
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Thai Chicken Tacos! – – chicken breasts (cut into 4 quarters), veggie lover salad mix, scallions (thinly sliced),
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
- 3 chicken breasts cut into 4 quarters
- 1 1/2 cups veggie lover salad mix
- 3 scallions thinly sliced
- 3 tbsp unsalted, dry-roasted peanuts chopped, plus more for garnish
- 8 flour tortillas
Dressing:
- 3 tbsp creamy peanut butter
- 3 tbsp soy sauce
- 3 tbsp fresh lime juice
- 3 1/2 tbsp brown sugar
- 2 tbsp sesame oil
- 1 clove garlic crushed
- pinch red pepper flakes
Ingredients
Dressing:
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Instructions
- Place chicken in a pot of boiling water and cook for 15 minutes until cooked through.
- Remove chicken, cut into bite-sized chunks. Set aside to cool.
- In a bowl, whisk dressing ingredients for 1-2 minutes until incorporated.
- In a large bowl, add salad mix, scallions, peanuts, and chicken. Toss to combine.
- Pour dressing over the chicken/salad mixture and toss to coat. Reserve a small amount to drizzle on the tacos.
- Add to the tortillas, drizzle with a bit more dressing and a sprinkle of chopped peanuts.
- Enjoy!
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Perfect Pork Tenderloin – – olive oil, soy sauce, white wine vinegar, lemon (juiced), worcestershire sauce, parsley (chopped),
| Prep Time | 20 minutes |
| Cook Time | 30-40 minutes |
| Servings |
servings
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Ingredients
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup white wine vinegar
- 1 lemon juiced
- 2 tbsp worcestershire sauce
- 1 tbsp parsley chopped
- 2 tsp dry mustard
- 4 cloves garlic minced
- 2 lb pork tenderloin
- salt and pepper
Sauce
- 3/4 cup beef stock plus 3 tbsp.
- 3 tbsp reserved marinade
- 1 tbsp flour
- 1 tbsp butter
Ingredients
Sauce
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Instructions
- Combine all pork ingredients except the pork in a gallon sized zip-top bag.
- Remove 3 tbsp. of marinade and set aside.
- Add pork to the bag and marinate in the fridge for 3 hours or up to overnight.
- Preheat oven to 350 degrees.
- In an oven-proof skillet, brown pork on stovetop over medium-high heat for 3-5 minutes on each side.
- Place skillet in the oven and cook until pork reaches 160 degrees, about 30-40 minutes.
- Remove from oven and set aside to rest for 5 minutes.
- Make the sauce. Return skillet to stovetop and heat over medium high heat.
- Add 3/4 cup stock and reserved marinade to pan. Heat to boiling.
- In a small bowl, whisk together 3 tbsp. stock and flour. Add to the skillet and whisk.
- Whisk in butter.
- Slice pork and top with sauce.
- Enjoy!
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Captivating Cashew Chicken Stir-fry! – – grean beans, carrots (chopped), garlic (crushed), olive oil, cashews (roasted and unsalted),
| Prep Time | 5-10 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 12 ounces grean beans
- 8 ounces carrots chopped
- 4 cloves garlic crushed
- 1 1/2 tbsp. olive oil
- 1/2 cup cashews roasted and unsalted
- 1 1/2 pounds chicken breast bite sized pieces
- 2 tbsp. cornstarch
- 6 tbsp. chicken stock
- 2 tbsp. hoisin sauce
- 1 tsp. white wine vinegar
- 1 tsp. sriracha
- 3 green onions chopped (white part only)
- salt and pepper to taste
- cooked rice for serving
Ingredients
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Instructions
- Add carrots, green beans, and 1/4 cup water to a wok. Cover and cook over medium heat until tender yet crisp.
- Remove vegetables and set aside. Pour out any remaining water from the pan.
- Add olive oil, garlic, and cashews to the wok. Saute for 1-2 minutes until garlic is fragrant.
- Season chicken with salt and pepper. Add to the wok. Saute for 5-10 minutes until chicken is cooked through and no longer pink.
- While chicken cooks, prepare the sauce: Whisk together chicken broth and cornstarch until smooth. Add hoisin, vinegar, and sriracha. Whisk to combine.
- When chicken is done, add the vegetables back to the wok and add the sauce. Mix to combine.
- Add 1 cup of water to the wok, cover and cook 1-2 minutes.
- Add green onion and stir.
- Serve over rice of your choice.
- Enjoy!
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