The Premium Healthy Alternative Power Box offers many different beef and pork varieties. This wide selection of meat helps with meal planning. Your meat box also includes a selection of delicious recipes.

The Premium Healthy Alternative Power Box includes 16 pounds divided between:

• USDA Choice Top Round London Broil
• USDA Choice Beef Top Round Stir Fry
• USDA Choice Top Round Beef Kabob
• 93% Lean Ground Beef
• USDA Choice Top Sirloin
• Boneless Pork Chops

Recipes using USDA Choice Top Round London Broil

1. Classic Marinated London Broil

Ingredients:

• 1 USDA Choice Top Round London Broil (about 2 lbs)
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon black pepper

Instructions:

1. In a large resealable plastic bag, combine soy sauce, Worcestershire sauce, balsamic vinegar, olive oil, garlic, brown sugar, thyme, rosemary, and black pepper. Add the London broil, seal the bag, and marinate in the refrigerator for at least 4 hours, preferably overnight.
2. Preheat your grill to high heat.
3. Remove the London broil from the marinade and pat it dry with paper towels. Discard the marinade.
4. Grill the London broil for 5-7 minutes per side for medium-rare, or until it reaches your desired level of doneness.
5. Let the meat rest for 10 minutes before slicing thinly against the grain. Serve hot.

2. Oven-Roasted London Broil with Garlic Herb Butter

Ingredients:

• 1 USDA Choice Top Round London Broil (about 2 lbs)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, softened
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the London broil with salt and pepper on both sides.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the London broil for 3-4 minutes on each side until browned.
4. Transfer the skillet to the preheated oven and roast for 10-15 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
5. In a small bowl, mix together the softened butter, garlic, parsley, and thyme.
6. Remove the London broil from the oven and let it rest for 10 minutes. Spread the garlic herb butter over the top before slicing thinly against the grain.

3. London Broil Stir-Fry

Ingredients:

• 1 USDA Choice Top Round London Broil (about 2 lbs), thinly sliced against the grain
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Cooked rice, for serving

Instructions:

1. In a large bowl, mix together the soy sauce, oyster sauce, hoisin sauce, and cornstarch. Add the sliced London broil and toss to coat. Let it marinate for 15-20 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry until browned, about 2-3 minutes. Remove the beef from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of oil. Add the bell peppers and onion, stir-frying until they are tender but still crisp.
4. Add the garlic and ginger to the skillet and cook for an additional minute.
5. Return the beef to the skillet and toss to combine with the vegetables. Cook for another 2-3 minutes, or until everything is heated through.
6. Serve the stir-fry over cooked rice.

Recipes using USDA Choice Beef Top Round Stir Fry

1. Beef and Broccoli Stir Fry

Ingredients:

• 1 lb USDA Choice Beef Top Round, thinly sliced against the grain
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 3 cups broccoli florets
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Cooked rice, for serving

Instructions:

1. In a bowl, mix together soy sauce, oyster sauce, hoisin sauce, and cornstarch. Add the sliced beef and toss to coat. Let it marinate for 15-20 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry until browned, about 2-3 minutes. Remove the beef from the skillet and set aside.
3. In the same skillet, heat the remaining tablespoon of oil. Add the broccoli, bell pepper, and onion, and stir-fry until they are tender but still crisp.
4. Add the minced garlic and ginger to the skillet and cook for an additional minute.
5. Return the beef to the skillet and toss everything together until heated through.
6. Serve the stir-fry over cooked rice.

2. Beef and Vegetable Stir Fry with Ginger Sauce

Ingredients:

• 1 lb USDA Choice Beef Top Round, thinly sliced against the grain
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 2 cups mixed vegetables (such as bell peppers, broccoli, snap peas)
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Cooked rice or noodles, for serving

Instructions:

1. In a bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, and cornstarch. Add the sliced beef and toss to coat. Let it marinate for 15-20 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry until browned, about 2-3 minutes. Remove the beef from the skillet and set aside.
3. In the same skillet, heat the remaining tablespoon of oil. Add the mixed vegetables and stir-fry until they are tender but still crisp.
4. Add the minced garlic and ginger to the skillet and cook for an additional minute.
5. Return the beef to the skillet and toss everything together until heated through.
6. Serve the stir-fry over cooked rice or noodles.

3. Spicy Beef Stir Fry with Bell Peppers and Onions

Ingredients:

• 1 lb USDA Choice Beef Top Round, thinly sliced against the grain
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon chili garlic sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 2 bell peppers, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• Cooked rice, for serving

Instructions:

1. In a bowl, mix together soy sauce, oyster sauce, chili garlic sauce, sesame oil, and cornstarch. Add the sliced beef and toss to coat. Let it marinate for 15-20 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry until browned, about 2-3 minutes. Remove the beef from the skillet and set aside.
3. In the same skillet, heat the remaining tablespoon of oil. Add the sliced bell peppers and onion, and stir-fry until they are tender but still crisp.
4. Add the minced garlic to the skillet and cook for an additional minute.
5. Return the beef to the skillet and toss everything together until heated through.
6. Serve the stir-fry over cooked rice.

Recipes using USDA Choice Top Round Beef Kabob

1. Classic Beef Kabobs

Ingredients:

• 1 lb USDA Choice Top Round Beef, cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red onion, cut into chunks
• Cherry tomatoes
• Wooden or metal skewers
• Salt and pepper to taste
• Olive oil
• Optional marinade: soy sauce, Worcestershire sauce, garlic, and olive oil

Instructions:

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. Preheat your grill to medium-high heat.
3. Thread the beef cubes, bell peppers, onion chunks, and cherry tomatoes onto the skewers, alternating the ingredients.
4. Season the kabobs with salt and pepper, and brush them with olive oil.
5. Grill the kabobs for 8-10 minutes, turning occasionally, until the beef is cooked to your desired level of doneness and the vegetables are tender.
6. Optional: Before grilling, marinate the beef cubes in a mixture of soy sauce, Worcestershire sauce, minced garlic, and olive oil for extra flavor.

2. Teriyaki Beef Kabobs

Ingredients:

• 1 lb USDA Choice Top Round Beef, cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red onion, cut into chunks
• Pineapple chunks
• Wooden or metal skewers
• Salt and pepper to taste
• Teriyaki sauce
• Olive oil

Instructions:

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. Preheat your grill to medium-high heat.
3. Thread the beef cubes, bell peppers, onion chunks, and pineapple chunks onto the skewers, alternating the ingredients.
4. Season the kabobs with salt and pepper, and brush them with olive oil.
5. Grill the kabobs for 8-10 minutes, turning occasionally, until the beef is cooked to your desired level of doneness and the vegetables are tender.
6. During the last few minutes of grilling, brush the kabobs with teriyaki sauce, flipping them once or twice to coat evenly.

3. Mediterranean Beef Kabobs

Ingredients:

• 1 lb USDA Choice Top Round Beef, cut into 1-inch cubes
• Cherry tomatoes
• Red onion, cut into chunks
• Zucchini, sliced
• Mushrooms
• Wooden or metal skewers
• Salt and pepper to taste
• Olive oil
• Lemon juice
• Minced garlic
• Dried oregano
• Dried thyme

Instructions:

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. Preheat your grill to medium-high heat.
3. Thread the beef cubes, cherry tomatoes, onion chunks, zucchini slices, and mushrooms onto the skewers, alternating the ingredients.
4. Season the kabobs with salt, pepper, minced garlic, dried oregano, and dried thyme. Drizzle with olive oil and lemon juice.
5. Grill the kabobs for 8-10 minutes, turning occasionally, until the beef is cooked to your desired level of doneness and the vegetables are tender.

Recipes using 93% Lean Ground Beef

1. Healthy Turkey and Beef Meatballs

Ingredients:

• 1/2 lb 93% lean ground beef
• 1/2 lb ground turkey
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil (for cooking)
• Marinara sauce (for serving)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until well combined.
3. Shape the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
4. Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and browned on the outside.
5. Serve the meatballs with marinara sauce for dipping or over pasta.

2. Healthy Beef and Quinoa Stuffed Peppers

Ingredients:

• 1/2 lb 93% lean ground beef
• 1/2 cup quinoa, cooked
• 4 bell peppers, halved and seeds removed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Shredded mozzarella cheese (optional, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the halved bell peppers in a baking dish.
2. In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
3. Add the chopped onion and minced garlic to the skillet and cook until softened.
4. Stir in the cooked quinoa, tomato sauce, dried oregano, dried basil, salt, and pepper. Cook for a few more minutes until heated through.
5. Spoon the beef and quinoa mixture into the halved bell peppers, dividing it evenly.
6. If desired, sprinkle shredded mozzarella cheese over the stuffed peppers.
7. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
8. Serve the stuffed peppers hot.

3. Healthy Beef and Black Bean Tacos

Ingredients:

• 1/2 lb 93% lean ground beef
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• Corn or flour tortillas
• Toppings: shredded lettuce, diced tomatoes, shredded cheese, salsa, avocado slices, cilantro

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
2. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
3. Stir in the ground cumin, chili powder, paprika, dried oregano, salt, and pepper.
4. Add the black beans to the skillet and cook for a few more minutes until heated through.
5. Warm the tortillas in a separate skillet or in the microwave.
6. Spoon the beef and black bean mixture onto the warm tortillas.
7. Top with shredded lettuce, diced tomatoes, shredded cheese, salsa, avocado slices, and cilantro.
8. Serve the tacos hot.

Recipes using USDA Choice Top Sirloin

1. Grilled Top Sirloin Steak with Chimichurri Sauce

Ingredients:

• 1 USDA Choice Top Sirloin steak
• Salt and pepper to taste
• Olive oil
• Chimichurri sauce:
  • 1 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 3 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • Salt and pepper to taste
  • Red pepper flakes (optional)

Instructions:

1. Preheat your grill to high heat.
2. Season the Top Sirloin steak generously with salt and pepper, and drizzle with olive oil.
3. Grill the steak for about 4-6 minutes per side for medium-rare, or until it reaches your desired level of doneness.
4. While the steak is grilling, prepare the chimichurri sauce by combining parsley, cilantro, garlic, red wine vinegar, and olive oil in a bowl. Season with salt, pepper, and red pepper flakes to taste.
5. Once the steak is done, let it rest for a few minutes before slicing.
6. Serve the sliced steak with a generous spoonful of chimichurri sauce on top.

2. Beef Stir-Fry with Vegetables

Ingredients:

• 1 USDA Choice Top Sirloin steak, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• Assorted vegetables (bell peppers, broccoli, carrots, snap peas)
• Cooked rice or noodles, for serving

Instructions:

1. In a bowl, mix together soy sauce, oyster sauce, hoisin sauce, and cornstarch. Add the thinly sliced Top Sirloin steak and toss to coat. Let it marinate for 15-20 minutes.
2. Heat vegetable oil in a large skillet or wok over high heat.
3. Add the marinated steak slices to the skillet and stir-fry for 2-3 minutes, or until browned.
4. Add assorted vegetables to the skillet and continue to stir-fry until they are tender-crisp.
5. Serve the beef stir-fry over cooked rice or noodles.

3. Top Sirloin Steak Salad

Ingredients:

• 1 USDA Choice Top Sirloin steak
• Salt and pepper to taste
• Olive oil
• Mixed greens (lettuce, spinach, arugula)
• Cherry tomatoes, halved
• Cucumber, sliced
• Red onion, thinly sliced
• Feta cheese, crumbled
• Balsamic vinaigrette dressing

Instructions:

1. Preheat your grill to high heat.
2. Season the Top Sirloin steak with salt and pepper, and drizzle with olive oil.
3. Grill the steak for about 4-6 minutes per side for medium-rare, or until it reaches your desired level of doneness.
4. Let the steak rest for a few minutes before slicing it thinly.
5. In a large bowl, toss together mixed greens, cherry tomatoes, cucumber, red onion, and crumbled feta cheese.
6. Arrange the sliced steak on top of the salad.
7. Drizzle with balsamic vinaigrette dressing and serve.

Recipes using Boneless Pork Chops

1. Honey Garlic Pork Chops

Ingredients:

• 4 boneless pork chops
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Fresh parsley for garnish (optional)

Instructions:

1. Season the pork chops with salt and pepper on both sides.
2. Heat olive oil in a skillet over medium-high heat. Add the pork chops and cook for 3-4 minutes on each side, or until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add minced garlic and cook for about 1 minute, until fragrant.
4. Stir in honey, soy sauce, Dijon mustard, and apple cider vinegar. Cook for another 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
5. Return the pork chops to the skillet and coat them with the sauce. Cook for another minute to heat through.
6. Garnish with fresh parsley if desired and serve hot.

2. Parmesan Crusted Pork Chops

Ingredients:

• 4 boneless pork chops
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season the pork chops with salt and pepper on both sides.
3. In a shallow dish, mix together grated Parmesan cheese, breadcrumbs, garlic powder, and dried parsley.
4. Press each pork chop into the Parmesan mixture, coating both sides evenly.
5. Heat olive oil in a skillet over medium-high heat. Add the pork chops and cook for 2-3 minutes on each side, until golden brown.
6. Transfer the browned pork chops to the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until cooked through.
7. Serve hot.

3. Apple Cider Glazed Pork Chops

Ingredients:

• 4 boneless pork chops
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup apple cider
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions:

1. Season the pork chops with salt and pepper on both sides.
2. Heat olive oil in a skillet over medium-high heat. Add the pork chops and cook for 3-4 minutes on each side or until browned and cooked through. Remove from the skillet and set aside.
3. Add apple cider, brown sugar, Dijon mustard, apple cider vinegar, ground cinnamon, and ground nutmeg in the same skillet. Stir to combine.
4. Bring the mixture to a simmer and cook for 4-5 minutes or until the sauce thickens slightly.
5. Return the pork chops to the skillet and coat them with the glaze. Cook for another minute to heat through.
6. Serve hot, spooning extra glaze over the pork chops if desired.

Enjoy these delectable recipes for your meat selection.

The “Economy Power Box” available at the commissary provides an innovative solution to sustainability and cost-efficiency grocery shopping, offering a selection of budget-friendly meat options. In this guide, we will explore a variety of recipes that leverage the ingredients and resources in the Economy Power Box.

The Economy Power Box includes 15 pounds divided between:

• -USDA Choice Bottom Round Roast or Steaks
• -USDA Choice Top Round Beef Cube Steaks
• -Boneless Center Cut Pork Chops
• -85% Lean Ground Beef
• -Boneless Pork Tenderloin

The amounts of each selection vary for each military commissary, and prices also vary regionally. Ask your Commissary butcher for boxes, or what options will be available at your commissary.

Recipes using USDA Choice Bottom Round Roast

1. Classic Pot Roast

Ingredients:

• 1 USDA Choice Bottom Round Roast (3-4 lbs)
• 4 cups beef broth
• 4 large carrots, peeled and chopped
• 4 large potatoes, peeled and chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the roast with salt and pepper, then sear on all sides until browned.
3. Remove the roast and set aside. Add the onions and garlic to the pot and cook until softened.
4. Stir in the tomato paste, then add the beef broth, Worcestershire sauce, rosemary, and thyme.
5. Return the roast to the pot and add the carrots and potatoes around it.
6. Cover and cook in the oven for 3-4 hours, or until the meat is tender.
7. Remove the roast and vegetables, slice the roast, and serve with the cooking liquid as gravy.

2. Beef Stroganoff

Ingredients:

• 1 USDA Choice Bottom Round Roast (2 lbs), sliced thinly against the grain
• 1 large onion, sliced
• 2 cups mushrooms, sliced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup sour cream
• 1 tablespoon Worcestershire sauce
• 2 tablespoons flour
• 3 tablespoons butter
• Salt and pepper to taste
• Egg noodles, cooked according to package instructions

Instructions:

1. Melt butter in a large skillet over medium heat. Add the onions and cook until soft.
2. Add the mushrooms and garlic, cooking until mushrooms are browned.
3. Push the vegetables to the side and add the beef slices. Cook until browned.
4. Sprinkle flour over the beef and vegetables, stirring to combine.
5. Pour in the beef broth and Worcestershire sauce, stirring until the sauce thickens.
6. Reduce heat to low and stir in the sour cream. Season with salt and pepper.
7. Serve over egg noodles.

3. Italian Beef Sandwiches

Ingredients:

• 1 USDA Choice Bottom Round Roast (3 lbs)
• 1 jar pepperoncini peppers with juice
• 1 packet Italian seasoning mix
• 1 cup beef broth
• 6-8 hoagie rolls
• Provolone cheese slices

Instructions:

1. Place the roast in a slow cooker. Pour the pepperoncini peppers and their juice over the roast.
2. Sprinkle the Italian seasoning mix over the top and add the beef broth.
3. Cover and cook on low for 8-10 hours, or until the meat is tender and shreds easily.
4. Shred the beef with two forks and mix with the juices in the slow cooker.
5. Serve on hoagie rolls with provolone cheese slices.

Recipes using USDA Steaks

Whether you grill, roast or baste your steaks, consider seasoning them with various options.

1.    Peppercorn-Crusted Steaks

Ingredients:

• 2 USDA Steaks
• Salt to taste
• 2 tablespoons crushed black peppercorns
• 2 tablespoons olive oil
• 1/2 cup heavy cream
• 1/4 cup beef broth
• 1 tablespoon Dijon mustard

Instructions:

1. Season the steaks with salt and press the crushed black peppercorns onto both sides.
2. Heat olive oil in a skillet over medium-high heat. Sear the steaks for 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.
3. Remove the steaks from the skillet and let them rest.
4. In the same skillet, add the heavy cream, beef broth, and Dijon mustard. Bring to a simmer, stirring constantly, until the sauce thickens.
5. Serve the steaks with the creamy peppercorn sauce drizzled over the top.

2.    Steak Fajitas

Ingredients:

• 1 USDA Steak, sliced into thin strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 2 tablespoons olive oil
• 2 tablespoons fajita seasoning
• Flour tortillas
• Toppings: sour cream, guacamole, shredded cheese, salsa

Instructions:

1. In a large bowl, toss the steak strips with olive oil and fajita seasoning.
2. Heat a large skillet over medium-high heat. Add the seasoned steak strips and cook until browned, about 5-7 minutes.
3. Add the sliced bell peppers and onion to the skillet. Cook until the vegetables are tender and slightly charred.
4. Serve the steak and vegetables in warm flour tortillas with your favorite toppings.

3.    Teriyaki Steak

Ingredients:

• 1 USDA Steak
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 teaspoon sesame oil
• 2 green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil.
2. Place the steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, preferably overnight.
3. Preheat your grill to medium-high heat.
4. Remove the steak from the marinade and grill for about 5-6 minutes on each side for medium-rare, or until it reaches your desired doneness.
5. Let the steak rest for 5 minutes before slicing against the grain.
6. Garnish with chopped green onions and sesame seeds before serving.

Recipes using Boneless Center Cut Pork Chops

1. Garlic Herb Butter Pork Chops

Ingredients:

• 4 boneless center cut pork chops
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 4 tablespoons unsalted butter
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped

Instructions:

1. Season the pork chops with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for about 3-4 minutes on each side until golden brown.
3. Reduce the heat to medium and add the garlic, butter, rosemary, and thyme to the skillet.
4. Continue cooking the pork chops, basting them with the garlic herb butter, until they reach an internal temperature of 145°F (63°C).
5. Remove the pork chops from the skillet and let them rest for a few minutes before serving.

2. Creamy Parmesan Pork Chops

Ingredients:

• 4 boneless center cut pork chops
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning

Instructions:

1. Season the pork chops with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for about 3-4 minutes on each side until golden brown. Remove and set aside.
3. In the same skillet, add the heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning. Stir to combine and bring to a simmer.
4. Return the pork chops to the skillet, spooning the sauce over them. Reduce the heat to medium and cook for an additional 5-7 minutes, or until the pork chops are cooked through and the sauce has thickened.
5. Serve the pork chops with the creamy Parmesan sauce.

3. Apple Cinnamon Pork Chops

Ingredients:

• 4 boneless center cut pork chops
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 apples, peeled, cored, and sliced
• 1/2 cup apple cider
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions:

1. Season the pork chops with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for about 3-4 minutes on each side until golden brown. Remove and set aside.
3. In the same skillet, add the apple slices, apple cider, brown sugar, cinnamon, and nutmeg. Cook until the apples are tender and the sauce has thickened.
4. Return the pork chops to the skillet, coating them with the apple mixture. Cook for an additional 5 minutes, or until the pork chops are cooked through.
5. Serve the pork chops with the apple cinnamon sauce.

Recipes using 85% Lean Ground Beef

1. Classic Beef Tacos

Ingredients:

• 1 lb 85% lean ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning mix
• 2/3 cup water
• Taco shells or soft tortillas
• Toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, guacamole, salsa

Instructions:

1. In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
2. Add the chopped onion and garlic to the skillet and cook until the onion is soft and translucent.
3. Stir in the taco seasoning mix and water. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened.
4. Serve the beef mixture in taco shells or tortillas with your favorite toppings.

2. Spaghetti Bolognese

Ingredients:

• 1 lb 85% lean ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 can (28 oz) crushed tomatoes
• 1/4 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• Spaghetti, cooked according to package instructions
• Grated Parmesan cheese for serving

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned. Drain any excess fat.
2. Add the chopped onion, garlic, carrot, and celery to the pot. Cook until the vegetables are soft.
3. Stir in the crushed tomatoes, red wine (if using), tomato paste, oregano, basil, salt, and pepper. Bring to a simmer.
4. Reduce the heat to low and let the sauce simmer for 30-45 minutes, stirring occasionally, until thickened.
5. Serve the Bolognese sauce over cooked spaghetti and top with grated Parmesan cheese.

3. Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb 85% lean ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked rice
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned. Drain any excess fat.
3. Add the chopped onion and garlic to the skillet and cook until the onion is soft.
4. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Cook for a few minutes until well combined.
5. Spoon the beef mixture into the hollowed bell peppers, packing it down slightly.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for 25 minutes.
7. Remove the foil, sprinkle the tops of the peppers with shredded mozzarella cheese, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Serve hot.

Recipes using Boneless Pork Tenderloin

1. Honey Mustard Pork Tenderloin

Ingredients:

• 1 boneless pork tenderloin (about 1.5 lbs)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon fresh rosemary, chopped

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the pork tenderloin with salt and pepper.
3. In a small bowl, mix together the Dijon mustard, honey, garlic, apple cider vinegar, and chopped rosemary.
4. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown.
5. Brush the honey mustard mixture over the seared pork tenderloin.
6. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
7. Let the pork rest for 5 minutes before slicing and serving.

2. Pork Tenderloin with Balsamic Glaze

Ingredients:

• 1 boneless pork tenderloin (about 1.5 lbs)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup balsamic vinegar
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 teaspoon dried thyme

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the pork tenderloin with salt and pepper.
3. In a small bowl, mix together the balsamic vinegar, brown sugar, garlic, and thyme.
4. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown.
5. Pour the balsamic mixture over the seared pork tenderloin.
6. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
7. Let the pork rest for 5 minutes before slicing and serving. Drizzle with the balsamic glaze from the skillet.

3. Stuffed Pork Tenderloin

Ingredients:

• 1 boneless pork tenderloin (about 1.5 lbs)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup spinach, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1 teaspoon dried oregano

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Butterfly the pork tenderloin by slicing it lengthwise down the middle, being careful not to cut all the way through. Open it like a book.
3. Season the inside of the pork with salt and pepper.
4. In a bowl, mix together the spinach, sun-dried tomatoes, feta cheese, garlic, and oregano.
5. Spread the spinach mixture evenly over the inside of the pork tenderloin.
6. Roll up the pork tenderloin and secure it with kitchen twine or toothpicks.
7. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the rolled pork tenderloin on all sides until golden brown.
8. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
9. Let the pork rest for 5 minutes before slicing and serving.

Blueberry season is almost here. It’s time to pull out your favorite blueberry recipes in preparation for either picking with your family or friends or finding more affordable blueberries in the grocery store. Stretch those beautiful blueberries with these delicious and versatile recipes.

Here are ten mouthwatering blueberry recipes to enjoy as berry season approaches:

1. Blueberry Oat Muffins: Start your day right with homemade blueberry muffins. These fluffy, tender treats bursting with juicy blueberries are a classic favorite for breakfast or brunch.

Ingredients:

• 1 cup of milk
• 1 cup of rolled oats
• 1 cup of flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ cup unsalted butter, melted
• ½ cup maple syrup
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 1 cup of fresh or frozen blueberries

Instructions:

Combine milk and oats and let sit for 20 minutes. Preheat oven to 425 °F. Line muffin pan with cupcake liners. In one bowl combine the flour, baking powder, baking soda, cinnamon and salt. In a separate bowl, mix the butter, syrup, egg and vanilla together. This wet mixture may gel together. Add the wet ingredients to the dry ingredients, and mix together. Then add oat-milk mixture, stirring until just combined. Spoon mixture into the lined muffin pan. Cook for 5 minutes at 425 °F and then lower to 350°F for 10-15 minutes. Check the muffins before removing from the oven to ensure they are fully baked.

• Blueberry Pancakes: You can’t go wrong with a classic pancake. Upgrade your pancake game by adding fresh blueberries to the batter. Want the ultimate indulgence? Sprinkle with powdered sugar or top with maple syrup.
• Blueberry Smoothie: Blend together blueberries, yogurt, banana, and a splash of milk for a refreshing and nutritious smoothie. It’s the perfect way to start your day or refuel after a hot day.
• Blueberry Crumble: Whip up a comforting blueberry crumble for dessert. It’s pure bliss served warm with a scoop of vanilla ice cream.

Ingredients:

Filing:

• 6 cups of blueberries, fresh or frozen
• 2 TBL sugar
• 2 TBL flour
• 2 TBL lemon juice
• Pinch of salt

Crumble:

• 3/4 cup  flour
• ¾ cup oats
• 1 tsp cinnamon
• ¼ cup brown sugar
• ¼ cup granulated sugar
• ½ cup melted butter
• Sprinkle of salt

Instructions:

Preheat oven to 375 °F. Mix the filling ingredients together. Place berry mixture on the bottom of a buttered 2 quart baking dish. Combine flour, oats, sugar and salt. Then add butter until the flour-oat combination is moistened. Sprinkle crumble ingredient on top of blueberries. Bake until juices thicken, about 25 minutes. Cool for 10 minutes before serving.

• Blueberry Lemon Scones: These make a wonderful addition to an afternoon tea time or coffee, or for a delicious desert.

Ingredients:

• 2 cups flour
• 2 ½ tsp baking powder
• ¼ cup granulated sugar
• ½ tsp salt
• 6 TBL butter, softened
• 1 TBL lemon zet
• ½ cup cold milk
• ¼ cup lemon curd, or more if you enjoy a more lemony scone
• 1 egg
• 1 cup fresh or frozen blueberries

Instructions:

• Preheat oven to 375 °F. Line a baking sheet with parchment paper. Combine flour, baking powder, sugar, and salt in a large bowl. Use pastry blender to add softened butter. Combine until the mixture resemble crumbles. In a small bowl, combine milk, egg and lemon curd. Make a well in the dry ingredients and pour in the wet ingredients. Mix ingredients together until just combined. Gently fold in blueberries. Place dough onto a floured work surface and shape into scones, or into a circle and cut into 8 pieces. Transfer each piece onto the parchment lined cookie sheet and brush stop with milk. Bake for 8 minutes, then reduce temperature to 350 °F and bake for 12 minutes, or until the tops are golden brown.

• Blueberry Salad: Combine fresh blueberries with mixed greens, goat cheese, toasted pecans, and a balsamic vinaigrette for a refreshing and vibrant salad bursting with flavor and texture.
• Blueberry BBQ Sauce:  Want to add spring and summer flavors to your favorite grilling sauce? Try blueberry BBQ sauce. Simmer blueberries with your favorite BBQ spices, vinegar, and honey for a sweet and tangy sauce perfect for slathering on grilled chicken, ribs, or even tofu.
• Blueberry Overnight Oats: Prepare a batch of overnight oats by soaking rolled oats in milk or yogurt with a handful of fresh blueberries, chia seeds, and a drizzle of honey. Place individual servings into mason jars and place in the fridge. In the morning, breakfast is ready to enjoy!
• Blueberry Goat Cheese Crostini: Spread creamy goat cheese on toasted baguette slices and top with fresh blueberries. Add a drizzle of honey or balsamic, and a sprinkle of chopped thyme for an elegant, easy and irresistible appetizer.
• Blueberry Ice Cream:. Boil equal parts water, sugar, blueberry on the stovetop to make a simple syrup. Then add the blueberry sauce to your favorite creamy vanilla base. It’s the perfect cool and creamy treat to enjoy on a warm summer day.

Sourdough is an easy and delicious bread perfect for sandwiches, an addition to a charcuterie board or for general bread enjoyment. Over the last several years, making your own sourdough has become immensely popular. This article is for you if not having a scoby or sourdough starter or not having a Dutch oven limited your sourdough-making skills. You can make your own sourdough starter in as little as a week! No Dutch oven? Not a problem with alternative methods for baking your sourdough bread! Check them out below.

Beginner Sourdough Starter Recipe

Ingredients

To create the starter:

• 60 g (1/2 cup) whole wheat flour
• 60 g (1/4 cup) water

To feed the starter each day (Day 3-7):

• 60 g (1/2 cup) unbleached all purpose flour or bread flour
• 60 g (1/4 cup) water

Mix the starter ingredients in a glass jar, ¾ liters in size or larger. On day 2, just watch for bubbles in the jar. On day three, mix ½ cups of flour with ¼ cups of water. Pour off about half of the starter, and then feed the starter the mix. Repeat this process for the following four days. Feed the starter at the same time every day for consistency.

If a dark liquid forms around the starter on day 3 or further, pour it off.

Your starter should double in size by day 7, with lots of bubbles and a pleasant scent. If the scent smells like gym socks or is just generally unpleasant, it is not a good starter and should be tossed.

If your starter is spongy in texture, with lots of bubbles and a pleasant scent, it is correct and ready to transfer to a clean glass jar. This is where you will take starter for future sourdough recipes. Now grab your favorite sourdough recipe and get ready to bake!

No Dutch Oven? No problem!

While using a Dutch oven helps create a perfect crust and helps retain steam during baking, there are alternative methods you can use to achieve similar results if you do not have a Dutch Oven. Here are a few options:

1. Baking Stone or Pizza Stone: Preheat your oven with a baking stone or pizza stone placed on the center rack. When ready to bake, slide your proofed sourdough bread onto the preheated stone using a peel or a flat baking sheet. The stone will provide even heat distribution and help create a crispy crust similar to that of a Dutch oven.
2. Cast Iron Skillet: If you have a cast iron skillet, you can use it to bake your sourdough bread. Preheat the skillet in the oven, and when ready to bake, carefully transfer your proofed dough into the hot skillet. Cover the skillet with a large inverted bowl or aluminum foil during the first part of baking to trap steam and create a moist environment for the bread. Remove the cover halfway through baking to allow the crust to brown.
3. Baking Sheet with Steam: Preheat your oven with a baking sheet placed on the bottom rack. Just before placing your bread in the oven, add a few ice cubes or pour a cup of hot water into the preheated baking sheet to create steam. Quickly transfer your proofed bread onto the center rack and bake as usual. The steam will help create a crispy crust.
4. Cloche or Covered Baker: If you have a covered ceramic baker or cloche, you can use it as a substitute for a Dutch oven. Preheat the baker or cloche in the oven, and when ready to bake, carefully transfer your proofed dough into the hot vessel. Cover it with the lid and bake as usual. The covered baker will trap steam, resulting in a crusty loaf.
5. Improvised Steam Method: Place a metal baking pan on the bottom rack of your oven while preheating. Just before placing your bread in the oven, pour boiling water into the hot pan to create steam. Quickly transfer your proofed dough onto the center rack and bake as usual. Be cautious when adding the water to avoid burns.

While a Dutch oven provides an ideal environment for baking sourdough bread, these alternative methods can still yield excellent results. Experiment with different techniques to find the method that works best for you and your baking setup.

This is your year to make some sourdough bread at home with your own starter and using the baking tools you have at home. Ready, set, bake!

There are traditional dishes for a Super Bowl party, and you don’t have to veer too far to make them surprisingly different – and delicious. Wow your football-loving crowd with these five dips.

Caramelized Five-Onion Dip

Move over onion dip, this is the way to eat onions in dip form now! Thanks to Food and Wine magazine, everyone can make and eat this recipe for game day.

Ingredients:

• 3 TBL extra-virgin olive oil
• 2 TBL unsalted butter
• 1 large sweet onion
• 1 medium size yellow onion
• 1 medium size red onion
• 4 medium shallots
• ½ tsp kosher salt
• 6 scallions, thinly sliced
• 8 ounces cream cheese, softened
• 1 ½ cups sour cream
• ¼ cup mayonnaise
• 2 tsp garlic powder
• ¼ tsp cayenne pepper
• Black pepper

For dipping: toasted bread, pita chips, veggies like broccoli, celery, carrots, etc

Instructions:

• Heat oil and butter in a deep skillet over medium-high until butter melts. While butter melts, thinly slice the onions. Add the onions, shallots and salt to the pan. Cook onions until barely softened and just starting to brown. Once onions are starting to brown, reduce to medium-low to caramelize onions. This will take about thirty minutes. Add scallions in about 15 minutes into caramelizing onions. If onions stick to the pan, add a splash of water to release the onions from the pan. Transfer onions to a large bowl and place cream cheese on top, and place bowl aside letting onions cool. Once the onions are cool, mix onions until cream cheese. Add sour cream, mayonnaise, garlic powder, and cayenne to the onion mixture, and season with salt and pepper to taste.  Chill for at least 3 hours. Before serving, let dip stand at room temperature for 30 minutes.

This dip can be made a day ahead.

Sweet Potato Queso

It isn’t a football party without queso – but this one is with a twist – a veggie twist!

Ingredients:

• 1/2 cup finely chopped red onion, divided
• ·       1 tablespoon canola oil
• ·       2 large garlic cloves, minced (about 1 tablespoon)
• ·       1 teaspoon ground cumin
• ·       1 teaspoon chili powder
• ·       1 teaspoon kosher salt
• ·       1 (12-ounce) can evaporated milk
• ·       1 1/2 teaspoons cornstarch
• ·       1 cup mashed peeled cooked sweet potato (or pureed in a food processor)
• ·       1 (10-ounce) can diced tomatoes and green chiles (such as Rotel), drained
• ·       4 ounces Colby-Jack cheese, shredded (about 1 cup), divided

Instructions:

Set aside one tablespoon of chopped onion for garnish. Heat oil in a medium saucepan over medium. Add garlic and rest of onions to pan, cooking until softened. Add cumin, chili powder, and kosher salt. Whisk together evaporated milk and cornstarch in a separate bowl. Add milk mixture to onion mixture; cook, stirring often, until bubbly and thickened, about 4 minutes. Add sweet potato; whisk until smooth. Fold in diced tomatoes and chiles and half of cheese.

Turn on broiler. In a shallow 3- to 4-cup baking dish, add onion-cheese mixture and top with remaining cheese. Broil until cheese melts. Top with reserved chopped onion. Dip with any of your chosen accompaniments.

Bacon Guacamole

Guacamole is a traditional dip to accompany many football games. But for the Super Bowl – amp it up a bit with bacon! Make your traditional guacamole and add pieces of smoky bacon to it, or follow along with this recipe.

Ingredients

• 3 large ripe avocados, halved, pitted, and scooped out
• 3 strips bacon, cooked crisp and cut into 1/2 inch pieces
• 1/4 medium red onion, minced
• 1 teaspoon fresh lime juice
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground chipotle
• 1/4 teaspoon Kosher or sea salt
• Fresh cracked black pepper, to taste
• 1 medium tomato, seeded and diced

Instructions:

Mash avocado and stir in bacon, red onion, lime juice, paprika, chipotle and salt and pepper.  Once the mixture is combined, fold in tomatoes.

Smoked Salmon Dip

Ingredients

• 1 large (2 ounces) shallot, quartered
• 8 ounces cold-smoked salmon
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 4 ounces cream cheese, softened
• 2 teaspoons grated lemon zest plus 2 tablespoons fresh juice (from 1 large lemon)
• 2 tablespoons chopped fresh chives, plus more for garnish
• 1 tablespoon chopped fresh dill, plus more for garnish
• 2 teaspoons drained non-pareil capers, coarsely chopped
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Pita chips or bagel chips for dipping

Instructions

In a food processor, add shallot and pulse until finely chopped. Then add salmon and pulse until mixture is finely chopped. Take half the onion-salmon mixture and add it to a bowl. Add mayonnaise, sour cream, cream cheese, lemon zest, and lemon juice to the remaining salmon in a food processor and pulse until creamy smooth.

Transfer the creamy salmon mixture to the bowl with the finely chopped salmon mixture. Fold in the dill, chives, and capers. Salt and pepper to taste.  You are now ready to dip with the pita or bagel chips!

Pizza Dip

Who doesn’t love pizza? If you are gonna order it, might as well give this dip with a nod to the Pioneer Woman a try!

Ingredients

• Hard salami, chopped
• 2- 8 ounces cream cheese blocks
• 1 cup grated parmesan
• 1 TBL Italian seasoning
• 1 cup marinara sauce
• 2 cup grated mozzarella
• ¼ cup sliced olives
• ¼ cup diced red onion
• Toasted baguettes or pita to serve

Instructions

In a medium bowl, stir to combine the cream cheese, 1/2 cup parmesan, and Italian seasoning. Once mixed, layer this in the bottom of a 9-inch deep pie dish. Over this layer, spread ½ cup of marinara. Sprinkle with 1 cup mozzarella, 1/2 cup parmesan, and 2 tablespoons each of pepperoni, black olives, and red onion. Repeat with the remaining marinara, mozzarella, parmesan, pepperoni, black olives, and red onion.

Bake dish in a 350 degree oven until the cheese is melted, then turn on broil to get color on the cheese mixture. Let cool before serving.

Meal planning in the new year is a great way to start the year with excellent nutrition. Prepare these meals and snacks to help save time and energy, all while eating healthy, nutritious, and filling snacks and meals.

Breakfast Burritos

Burritos are a great way to prep meals for breakfast, lunch, or dinner – and who doesn’t love breakfast for dinner? Mix the protein choices with scrambled eggs, lean turkey, chicken sausages, bacon, and cheese for various burritos. Add in some sliced veggies of peppers and onions for another variety. Prepare a batch of these proteins, veggies, and shredded cheese to your family’s preference and wrap them in foil or saran wrap before storing them in freezer bags – this allows each burrito to be individually pulled and warmed up as needed.

Mason Jar Overnight Oats

Another excellent breakfast alternative or a dinner option is overnight oats. Prepare oats, yogurt, fruits, and nuts. The oats absorb the liquid overnight, providing a delicious and energizing morning meal. 

For a classic maple and brown sugar oatmeal, mix ½ cup of rolled oats, ½ cup of milk of choice, 1 TBL chia seeds and 1 TBL maple syrup, ½ tsp vanilla extract, and a pinch of salt together and leave overnight – adding a preference of nuts or fruit if desired. For a Berry Blast Overnight Oats, mix ½ cup oats, ½ cup Greek yogurt, ½ cup of milk, ½ cup defrosted mixed berries, and 1 TBL honey with the option of fresh or frozen fruit or nuts and leave overnight. A third option is Peanut Butter Crunch Overnight Oats by mixing ½ cup oats, ½ cup milk, ½ mashed ripe banana, 1 TBL honey, and 1 TBL chopped peanuts and leaves overnight – adding nuts, sliced bananas, or more peanut butter at the top. Multiply each recipe for family recipes. 

Greek Yogurt Parfaits

Layer Greek yogurt with fresh berries, granola, and a drizzle of honey in jars for a delicious and nutritious snack or dessert. Having these prepared and ready to go allows for healthy snacking.

Sheet Pan Fajitas

Simplify dinner with sheet pan meals – prepare these ahead of time and freeze, or freeze for easy prepping to cook later. Fajita-style chicken or beef with bell peppers and onions can be made and stored in large patches – full of protein and veggies, providing filling and nutritional meals. Better yet – use these flavorful ingredients throughout the week for tacos and salads for leftovers, meaning several meals from one large preparation. Bulk the ingredients based on your family size and meat preference.

Grilled Vegetable and Chicken Skewers

Create colorful skewers with a variety of vegetables and marinated chicken. Grill them in batches, making reheating for lunches or dinners easy throughout the week. Change up the protein source and veggies as desired.

Stir-Fried Brown Rice with Protein and Vegetables

Vary the stir-fry with different types of rice and various proteins of tofu, chicken, or steak. Mix the vegetables with broccoli, carrots, snap peas, mini corn, water chestnuts and bamboo shoots. Portion it into containers for quick and wholesome lunches, or prep them in containers for ease of a quick dump and cook meal for dinner.

Turkey and Vegetable Chili

Prepare a hearty turkey and vegetable chili in the crockpot and later portion and freeze for easy reheating on busy nights. Serve with salad or cornbread for a complete meal.

Homemade Vegetable Soup

Another excellent meal prep is making a large batch of vegetable soup. Make it with various colorful vegetables, beans, and lean protein. Keep vegetables seasonally to keep the cost down, and provide a variety of veggie soup options. Freeze family-size and individual portions for quick and nourishing meals.

Caprese Chicken Salad

Assemble salads with grilled chicken, cherry tomatoes, fresh mozzarella, and basil into individual containers for lunches. Pack the dressing separately to maintain freshness until mealtime.

Energy-Boosting Snack Packs

Create snack packs with nuts, seeds, dried fruits, and dark chocolate in individual portions for a convenient and energizing snack option. Snack packs allow for healthy snacking on the go or at home.

Freezer Friendly Broccoli-Cheddar Bake

Ingredients:

• Cooked chicken, shredded
• Steamed broccoli florets
• Cream of mushroom soup (or a homemade substitute)
• Grated cheddar cheese
• Salt, pepper, and garlic powder to taste

Instructions:

1. Mix shredded chicken and steamed broccoli in a large bowl with cream of mushroom soup and season with salt, pepper, and garlic powder.
2. Transfer the mixture to a casserole dish, top with grated cheddar cheese, cover tightly, and freeze.
3. When ready to eat, thaw overnight in the refrigerator and bake at 350 degrees F until bubbly and golden.

Freezer-Friendly Vegetarian Enchilada Casserole

Ingredients:

• Black beans, drained and rinsed
• Corn tortillas
• Enchilada sauce
• Diced bell peppers
• Diced onions
• Shredded Mexican cheese blend

Instructions:

1. Layer black beans, tortillas, enchilada sauce, diced vegetables, and cheese in a casserole dish.
   1. Repeat the layers and finish with a generous amount of cheese on top.
   1. Cover tightly with foil, label, and freeze.
   1. To cook, thaw in the fridge overnight and bake at 375 degrees F until the cheese is melted and bubbly.

Freezer-Friendly Beef and Vegetable Lasagna

Ingredients:

• Ground beef, cooked and seasoned
• Lasagna noodles, cooked
• Marinara sauce
• Ricotta cheese
• Shredded mozzarella cheese
• Chopped spinach or kale

Instructions:

1. Layer cooked lasagna noodles with seasoned beef, marinara sauce, ricotta cheese, mozzarella, and chopped greens.

2. Repeat the layers and finish with a final layer of noodles and cheese.

3. Cover tightly, freeze, thaw, and bake at 375 degrees F when ready to eat until the lasagna is hot and bubbly.

Freezer-Friendly Tuna Noodle Casserole

Ingredients:

• Egg noodles, cooked
• Canned tuna, drained
• Frozen peas
• Cream of mushroom soup
• Milk
• Shredded cheddar cheese

Instructions:

1. Mix cooked noodles, drained tuna, peas, cream of mushroom soup, and milk in a bowl.
2. Transfer the mixture to a casserole dish, top with shredded cheddar cheese, cover tightly, and freeze.
3. Thaw in the fridge overnight and bake at 375 degrees F until hot and bubbly.

Freezer Friendly Sweet Potato and Turkey Shepherd’s Pie

Ingredients:

• Ground turkey, cooked and seasoned
• Mashed sweet potatoes
• Mixed vegetables (carrots, peas, corn)
• Chicken broth
• Worcestershire sauce

Instructions:

1. Layer seasoned ground turkey and mixed vegetables in a casserole dish.
2. Combine mashed sweet potatoes with chicken broth and Worcestershire sauce, then spread over the turkey and vegetable layer.
3. Cover tightly, freeze, and when ready to eat, thaw and bake at 400 degrees F until the top is golden and the filling is heated.