Roasted Asian Cabbage Salad, by Diane

 

I saw this recipe on @starinfinitefood and she makes really creative salads. I tried this and added rotisserie chicken to make it a meal. Overall, this was really good! I like the flavors, they tasted way better through the week, and it was good cold during this heatwave. The only changes I would make are roasting the carrots with the cabbage, and roasting the chickpeas longer because mine weren't dried out and then became chewy. Otherwise I loved this and would make it again!

Ingredients:

For the Cabbage:

1 medium cabbage, chopped

3 tbsp EVOO

1 tsp salt

3/4 tsp pepper

For the dressing:

6 tbsp chopped peanuts

6 tbsp EVOO

1 tsp sesame oil

1/4 cup fresh cilantro, chopped

1 tsp grated ginger

2 cloves diced garlic

1/2 tsp salt

1/4 tsp pepper

1/4 cup soy sauce

3 tbsp maple syrup

2 tbsp apple cider vinegar

1 tbsp lime juice

1/2 tbsp red pepper flakes

For the chickpeas:

1 15 oz can chickpeas, rinsed drained and patted dry

2 tbsp maple syrup

1/2 tbsp EVOO

1/2 tsp salt

1 tbsp sesame seeds

For the Salad:

3/4 cup matchstick carrots

1/2 cup scallions, white and green parts sliced

1 rotisserie chicken, shredded

Directions:

1. Preheat the oven to 425 and add the cabbage and all cabbage ingredients to toss (I would add carrots too). Roast for 30-35 minutes, tossing again halfway.

2. Add just the chickpeas to a dry pan and roast with the cabbage on a separate tray for 20 minutes or until dry (I'd go longer). 

3. While these roast, add the salad ingredients and set aside, make the dressing and set aside, and make the chickpea sauce with the remaining ingredients and set aside.

4. Add the chickpea sauce to the chickpeas and cook another 8 min or until carmelized.

5. Toss the roasted cabbage mixture into the salad bowl and mix well with dressing. Top with crunchy chickpeas.

Mexican Egg Bake, by Diane

 

I got inspired to create this recipe after trying unsuccessfully to remember my last egg bake recipe and failing- but the silver lining is that this creative take on a Mexican chili and Mexican baked eggs was created! Boy am I glad, because oh my gosh this was so soooooo good! So easy, and so dense in nutrition and protein- this was a winner for sure! The mix of flavors and the slight heat in this was also amazing!

Ingredients:

Cooking spray

12 eggs

Salt

1 bunch cilantro, stems trimmed and rough chopped

1.5 tbsp EVOO

1 white onion, diced

1 poblano pepper

1 lb ground turkey

Taco seasoning (I made my own with chili powder, cumin, garlic powder, salt and pepper), to taste

1 15 oz can fire roasted diced tomatoes

1 small can diced green chiles

1 15 oz can black beans, drained

1 15 oz can sweet yellow corn (I found a mexican version with bell peppers in it and used this)

Directions:

1. Preheat oven to 400. Spray a 9x13 glass baking dish with cooking spray on bottom and sides and set aside.

2. In a large bowl, whisk the eggs and a pinch of salt together. Add in cilantro and stir well, set aside.

3. In a large saucepan, heat EVOO over medium high heat. Add onions and brown.

4. While the onions brown, roast the poblano pepper skin over a flame (I had a gas stove so this was easy) until the skin chars and blisters. When cool, remove the seeds and black skin, and dice and add to the onions.

5. Add the ground turkey and taco seasoning to the pan and crumble with the back of a spoon until the turkey is just cooked. 

6. Take the pan off heat and add tomatoes, chiles, beans, and corn to the pan and mix well. 

7. Pour the turkey mixture into the 9x13 dish, then pour the egg mixture over top and mix until combined evenly.

8. Bake for 50 min or until eggs are set and a knife comes out clean.

Sausage Egg Bake, by Diane

I created this recipe four times now, because I lost it before I could post it three times in a row. :/ At any rate, that should convince you of how good it is! These are high protein packed lunches for me, but could easily be any dinner or a snack. I actually like them both cold and hot leftover! Super easy to throw together and really satisfying. I sneak a whole bag of spinach in here too for nutrients too! I omit the cheese bc I don't eat a ton of dairy but it would be killer here!

Ingredients:

12 eggs

Seasoning (I like Tony Chachere's creole seasoning with chili powder and paprika and garlic here, but salt/pepper and any other blend you like is ok!)

1 jar mild salsa (I love Chi Chi's restaurant style!)

12 links uncooked turkey breakfast sausage, casing removed and cut into small pieces

1 medium bag raw spinach

1/2 red onion, diced

cooking spray

Directions:

1. Preheat oven to 400. 

2. In a large bowl, whisk the eggs together with the seasoning. Add in the jar of salsa and whisk again. Set aside.

3. In another large bowl, wilt the spinach in the microwave for about 30 seconds. This makes it easier to mix into the eggs I have found from trial and error!

4. In a 9x13 glass baking dish, spray with cooking spray on bottom and sides and add in onion, spinach, and sausage and mix well.

5. Pour the egg mixture over top and mix well to combine. 

6. Bake for one hour or until a knife comes out clean.