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.