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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Mouthwatering Slow Cooker Pot Roast! – – chuck roast, olive oil (plus extra to drizzle on roast), carrots
| Prep Time | 20 minutes |
| Cook Time | 9 1/2 hours |
| Servings |
servings
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Ingredients
- 3-4 pound chuck roast
- 2 tbsp olive oil plus extra to drizzle on roast
- 1 pound carrots peeled and cut into large chunks
- 2 pounds potatoes peeled and cut into large chunks
- 1 onion cut into 4 large chunks
- 1 1/2 cups beef broth
- 1 tbsp flour
- 1 tbsp kosher salt
- 2 tbsp steak seasoning
Ingredients
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Instructions
- In a small bowl, combine salt and steak seasoning.
- Drizzle each side of beef with olive oil and 1 tbsp. of seasoning mixture.
- Sear beef in a large pan over medium-high heat until brown. Flip beef over and repeat on other side.
- Place the beef in the slow cooker.
- In a large bowl, mix vegetables with 2 tbsp. of olive oil and the remaining 1 tbsp. of seasoning mix.
- Saute the vegetables in the same pan as the beef. Cook until browned, about 5 minutes, stirring occasionally.
- Pour the veggies into the slow cooker. Add 1 cup beef broth, cover and cook 9 hours on low or 6 hours on high.
- Once everything is cooked, use a turkey baster to remove the juices from the slow cooker and put in a small saucepan. Heat pan over medium heat until boiling.
- In a small bowl, whisk together flour and remaining 1/2 cup beef broth. Add this to the boiling juices.
- Whisk continuously for 2 minutes until thickened. Season with salt and pepper.
- Plate the beef and vegetables and pour over the sauce.
- Serve and 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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Hearty Chicken Soup with Time-Saving Shortcuts! – – olive oil, onion (diced), carrots (diced), celery (diced), chicken stock,
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 4 carrots diced
- 2 stocks celery diced
- 32 ounces chicken stock
- 2 chicken bouillon cubes
- 2 cups rotisserie chicken chopped into bite-sized pieces
- 6 cups water
- 9 ounces tortellini or any pasta of your choice
- salt and pepper
Ingredients
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Instructions
- Add olive oil, onion, carrots, and celery in a pot.
- Cook over medium-high heat for 15 minutes until vegetables are tender and have a little color.
- Add chicken stock. Cover and bring to a boil.
- Add bouillon cubes and stir for 1 minute.
- Add chicken and water. Bring to a boil. Turn down to simmer and cook for 15 minutes, partially covered.
- While soup is cooking, prepare tortellini according to package directions.
- Add tortellini to heated soup.
- Serve and enjoy!!
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Oven Roasted Potatoes! – – baby red potatoes (cut into 4 pieces each), small onion (sliced), olive oil,
| Prep Time | 10 minutes |
| Cook Time | 1 hour and 45 minutes |
| Servings |
people
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Ingredients
- 2 lb. baby red potatoes cut into 4 pieces each
- 1 small onion sliced
- 1/4 cup olive oil
- 1/2 tbsp. paprika
- salt and pepper
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients together and place in a 9x9 baking pan.
- Cook 1 hour and 15 minutes.
- Stir potaotoes gently.
- Turn oven up to 400 degrees and cook 30 more minutes.
- 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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Chicken Cacciatore – – olive oil, bone-in chicken breasts, mushrooms (chopped), chopped, red pepper (sliced), green pepper (sliced),
| Prep Time | 15 minutes |
| Cook Time | 1 hour and 45 minutes |
| Servings |
servings
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Ingredients
- 3 tbsp olive oil
- 3 bone-in chicken breasts
- 8 ounces mushrooms chopped
- 1 onion chopped
- 1 red pepper sliced
- 1 green pepper sliced
- 3 cloves garlic crushed
- 3/4 cup dry white wine
- 3/4 cup chicken stock
- 28 ounce can crushed tomatoes
- 14.5 ounces diced tomatoes in tomato juice
- 1/2 cup black olives pitted and chopped
- 2 tsp capers
- salt and pepper to taste
Ingredients
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Instructions
- Heat olive oil in a heavy bottom pan on medium-high heat.
- Generously season chicken on both sides with salt and pepper.
- Place chicken in the pan, skin side down.
- Cook 5 minutes until chicken is golden brown. Turn over and cook another 5 minutes on other side.
- Remove chicken from pan and set aside.
- Add peppers, onions, mushrooms, and garlic to pan. Saute 5 minutes until they start to become tender.
- Season with salt and pepper.
- Add the wine and cook 3 minutes until reduced by 1/2.
- Add diced tomatoes, chicken stock, capers, olives, and crushed tomatoes. Stir.
- Add chicken back into the pan with the sauce. Turn heat down to low. Cover, leaving cover slightly askew, and cook for 1 hour.
- Remove chicken from the pan again. Remove the skin and bone and cut into chunks.
- Add the chicken chunks back into pan. Stir, cover, and cook for 30 minutes.
- Enjoy!
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