Easy Lemon Curd to Freeze

 Loved that I didn't have to separate eggs for this one.  Sets up really well in the fridge. 

https://buttermilkbysam.com/the-best-lemon-curd/

Cheeseburger Soup

 Erin Smelcer Cheeseburger Soup:

adapted from https://www.tasteofhome.com/recipes/cheeseburger-soup/#RecipeCard

1/2 pound ground beef

• 4 tablespoons butter, divided 
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• (scoop of Better than Bouillon) 
• (add 1 tsp. Trader Joes Aglio Olio seasoning)
• 1-3/4 pounds (about 4 cups) cubed peeled potatoes
• 3 cups chicken broth
• 1/4 cup all-purpose flour
• 8 ounces Velveeta, cubed
• additional 8 oz or so of cheddar or white cheddar cheese or a mix
• 1-1/2 cups whole milk
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/4 cup sour cream (don't skip!)
• Optional: Onion rings and thinly sliced green onions

1. In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and remove from pan. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, broth and ground beef; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

1. 2. Meanwhile, in a small skillet, melt remaining 3 tablespoons butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. If desired, serve with onion rings and green onions.
   
   
   
   

**Erin modified steps: While potatoes are boiling she makes a cheese sauce on the side using the flour and butter to make a rue. Then melts in 8oz Velveeta cheese and adds additional cheddar and white cheddar cheese (whatever you have on hand is fine) to speed things up and then adds the cheese sauce and stirs in the sour cream. 

Chipotle Chicken

 This makes a great flavorful Mexican chicken. Really good for tacos/ burrito bowls. 

https://www.fromvalerieskitchen.com/chipotle-chicken-recipe-copycat/

Yumm Sauce

 Supposed to be like the Yumm sauce from Cafe Yum. Love their simple bowls that can be vegetarian or protein added. I'd probably half the recipe next time. Makes a lot. 

https://faithfulplateful.com/yumm-sauce-and-yumm-bowls/#wprm-recipe-container-81647 

Vegan Banana Bread

 When you don't have eggs or are using them sparingly this is it. SO Good!. We like it baked in a 8x8 over a loaf. If you double it it bakes in a 9x13 for 40 minutes. 

https://www.ambitiouskitchen.com/vegan-banana-bread/

Teriyaki Chicken Crispy Rice Bowls

SO good. via kalejunkie on instagram 

 Makes 4 meal salads or 6-8 smaller salads⁣

Crispy Rice⁣
2 cups cooked rice, cooled (I used jasmine)⁣
1 tb sesame oil⁣
2 tb teriyaki sauce/marinade (I used San-J GF Teriyaki sauce/marinade)⁣
⁣
Chicken⁣
1 rotisserie chicken⁣
1/4 cup teriyaki sauce/marinade (same as above)⁣
⁣
Salad⁣
5 Persian cucumbers, thinly sliced (or 1 large English cucumber)⁣
1/2 cup red cabbage, finely sliced⁣
1/2 cup cilantro, chopped⁣
1 bunch green onions, finely chopped⁣
1 red bell pepper, diced small⁣
1/2 cup salted peanuts, chopped⁣
⁣
Creamy Sesame Ginger Dressing⁣
1/4 cup olive oil⁣
3 tb toasted sesame oil⁣
3 tb soy sauce (or sub coconut aminos)⁣
3 tb rice vinegar⁣
2 tb maple syrup⁣
2 tb cashew butter⁣
2 cloves garlic, mashed⁣
1 tb fresh ginger, minced⁣
⁣
First, prepare the crispy rice topping. Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with the sesame oil and teriyaki sauce and spread into an even layer. Bake for 30-35 minutes, tossing half way through (just watch to make sure it doesn’t burn). Next, remove the bones from the rotisserie chicken and shred into small pieces. Toss with teriyaki sauce and set aside. Next, make the dressing. Add all of the ingredients to a blender and blend for about 1 minute until smooth. Finally, chop/slice all of the ingredients for the salad and add to a large bowl. Add the shredded chicken and crispy rice on top. Pour dressing over the salad. Toss and enjoy! Store in the refrigerator for up to 5 days.⁣

Sous Vide Egg Bites

 Love Jennifer Garner and her Pretend Cooking Show. She bakes these in a muffin tin but I sous vide them and they are divine!

recipe from lovelydelites via instagraam

3 cups egg whites (can do half regular eggs too)

1 cup cottage chesese

1 cup grated mozzarella cheese

salt and pepper to taste

diced red peppers

finely chopped baby greens

1. Finely chop the peppers and spinach, place in bottom of small jam jars. In blender mix egg whites, cheeses and salt and pepper. Blend on high one minutes. Pour into jars. add lids and sous vide. 

Cilantro Lime Curry Noodles

 We had these with rice noodles, leftover roasted broccoli and crispy tofu. So good! 

https://thefoodietakesflight.com/cilantro-lime-noodles/

Quinoa Apple, Kale, Cranberry Salad

 This is so good. I had it at a funeral and when my friend Erin said she had made a salad I immediately knew it was hers. Her recommendation is to double the dressing. Great for meal prep, using up extra ingredients. Can be vegetarian or vegan and with or without meat protein. I had roasted butternut squash and slivered almonds so I used those also delicious. I also used micro greens today out of my garden so good. Good cold, warm, whatever. Keeps well too. 

via https://www.delish.com/cooking/recipe-ideas/a42028408/cranberry-apple-quinoa-salad-recipe/

• 1 1/2 cups 

  water or low-sodium vegetable broth

• 3/4 cup 

  tricolor quinoa, rinsed and drained

• 1/2 cup 

  dried cranberries

• 1 

  large bunch curly kale (about 5 oz.), roughly chopped

• Kosher salt

• 2 

  medium unpeeled apples, such as Granny Smith or Honeycrisp, chopped

• 1/4 

  small red onion, thinly sliced

• 1/3 cup 

  toasted pecans, roughly chopped

• 2 oz. 

  crumbled feta

• 1 Tbsp. 

  Dijon mustard 

• 1 Tbsp. 

  extra-virgin olive oil

• 1 Tbsp. 

  honey

• Juice of 1 lemon

• Pinch of crushed red pepper flakes

• Freshly ground black pepper

Step 1: Make quinoa, I usually do a 1:2 ratio in the InstantPot for about 5 minutes on high pressure. Can use veggie broth or just water

1. Step 2: place kale in a large bowl; season with 1 teaspoon salt. Massage kale with your hands to combine, about 1 minute. Add quinoa, cranberries, apples, onion, pecans, and feta to kale and toss to combine. 
2. Step 3In a small bowl, whisk mustard, oil, honey, lemon juice, and red pepper flakes; season with salt and black pepper.
3. Step 4Pour dressing over salad and toss to combine.