Cooking Day Instructions: from meals prepared

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1 Cooking Day Instructions: from meals prepared #1 - Sriracha Salmon Thaw salmon if frozen. Preheat the oven to 425. Line a baking sheet with parchment paper. Place the salmon on the prepared pan and roast in the oven for 16 minutes, salmon should flake. Butternut Squash Risotto 1. Empty the smaller plastic container with butter/oil (1 tbsp each) in a large saucepan over medium heat. Add squash; season with salt and pepper. Chop sage and stir into squash. Cook until soft, about minutes. Remove from heat and keep warm. 2. Reduce heat of empty pan to medium-low. Add the larger container of butter/oil (2 tbsp each). When hot, add the onions. Cook until soft, about 5 minutes. Season with 1/2 tsp salt and 1/8 tsp pepper or to your taste. 3. Add rice; cook, constantly stirring, until rice is translucent around the edges and slightly golden, about 3 minutes. 4. Add ¼ cup of the wine (or start using broth); cook until absorbed, about 2 minutes. 5. Proceed by cooking and stirring constantly, adding a little broth time at a time. Stir until liquid is almost absorbed before adding more. Cook and stir until rice is tender (you may not need to use all of the liquid). Will take about minutes total. Finish by adding remaining wine. Stir. 6. Fold sautéed squash into risotto. Gently stir until heated through. Remove from heat. Stir in ½ cup of the Parmesan cheese. Serve and top with additional cheese if desired. #2 - Chicken & Black Bean Enchiladas (prepared) Preheat oven to 400 degrees. Bake for minutes, or until cheese is golden and mixture is bubbly. Chicken & Black Bean Enchiladas (kit) 1. Preheat oven to 400 degrees. Heat oil in a large skillet over medium heat. To the hot oil add the onion and sauté until tender. 2. Add the chicken pieces and toss until golden brown and cooked through. 3. Add the salsa mixture, and the black beans (drain/rinse first). 4. Allow to simmer for about 5 minutes, until sauce thickens and reduces. 5. Pour half of the enchilada sauce over the bottom of a 9x9-inch pan (or larger). 6. Lay out the tortillas and divide the chicken mixture evenly among each. Top each with 1-2 tbsp cheese. Roll each tortilla up and place seam-side down in the baking dish. 7. Pour the remaining sauce over the tortillas and sprinkle with the remaining cheese. 8. Bake in preheated oven for 15 minutes or until bubbly and heated through. #3 - Turkey Meatballs (suggestion: serve with vegetable of your choice) Preheat oven to 400 degrees and spray or paper a baking pan. Roll mix into meatballs and place on the pan. Bake until golden brown, about 20 minutes, or until cooked through and no longer pink in the middle. Cook noodles, serve with meatballs and marinara sauce. Slow Cooker Marinara Sauce 1. Sauté onions in 1 Tbsp oil over medium heat. Cook until softened and lightly browned, about 8 to 10 minutes. Stir in the garlic/tomato paste mixture and stir until and cook until fragrant, about 1 minute. 2. Stir in ½ cup red wine (if desired) or water, scraping up any browned bits. 3. Bring to a simmer and cook until thickened, about 5 minutes. Transfer mixture to a slow cooker. 4. Stir in crushed tomatoes, (drained) diced tomatoes, tomato sauce and soy sauce. 5. Cover and cook 9 to 10 hours on LOW or 6 to 7 hours on HIGH. 6. When you drain your cooked pasta, reserve some of the water; if needed, thin the sauce with some pasta water.

2 #4 - Lemon Chicken Orzo Soup 1. Heat 1 tbsp of the oil in a large stockpot or Dutch oven over medium heat. Open the package of chicken pieces and season with salt and pepper. Add the chicken to the hot oil and cook until golden, about 2-3 minutes. Set aside. 2. Add another 1 tbsp cooking oil to the pot. Add the garlic, onion, carrot, celery mixture. Cook, stirring occasionally until tender about 3-4 minutes. Stir in the thyme until fragrant, about 1 minute. 3. To the pot add the chicken stock and bay leaves; bring to a boil. 4. Stir in the orzo, rosemary and return the chicken to the pot. Reduce heat to simmer until orzo is tender, about minutes. Squeeze the juice from one lemon into the pot. Stir and season with salt and pepper if needed. #5 - Black Bean Soup 1. Heat a drizzle of cooking oil in a medium skillet over medium-high heat. To the hot oil, add the carrots, bell pepper and onion mixture and sauté 3-5 minutes. Add the garlic, stir and cook 1 minute longer. Add the chili paste and stir. 2. Add the sautéed mixture to a slow cooker*. Add the 3 cans of black beans (rinsed and drained), crushed tomatoes, jalapeno, spices, Worcestershire and carton of broth. 3. Nestle the bay leaves into the mixture. 4. Cook on LOW 3-4 hours or HIGH 6-8. Check soup by stirring. Remove bay leaves. Puree part or all of the soup if you prefer a smoother texture, using an immersion blender. 5. Stir in the cilantro, and top with the toppings of your choice. #6 - Jambalaya with Chicken & Shrimp 1. To a slow cooker, add the chicken mixture and can of chicken broth. 2. Cover and cook on LOW for 4-6 hours or HIGH for 2 ½ to 3 hours. 3. Stir in the uncooked rice and the green pepper. Cover and cook 30 minutes more or until most of the liquid is absorbed and the rice is tender. 4. Before ready to serve, add the shrimp and allow to heat through prior to serving. #7 Turkey Chili 1. Heat the oil in a large skillet, brown the ground turkey with the onions and bell peppers. Cook and stir over medium heat until turkey is lightly browned and vegetables are tender. Add chili seasoning and tomato paste, stir 1 minute. 2. Transfer mixture to a 4-quart slow cooker. Add the canned tomatoes, beans and tomato sauce. Stir to combine. Cover and cook on HIGH for 3 hours. Stir in chopped tomatoes. Add any additional toppings of your choice. #8 - Asian Pork Tenderloin with Acorn Squash 1. Preheat oven to 350 degrees. Wash skin of acorn squash, then slice in half; removing the seeds and membranes. Line a large baking sheet with foil and mist with cooking spray. Place the squash flesh-side down on the baking sheet. Bake until squash begins to soften, about minutes. 2. In a small bowl, combine the small container with spices, maple syrup and lime juice. Melt the butter and add to the bowl. Whisk together then brush over the squash halves. Sprinkle with salt. Place the halves together and put in a small baking dish (to prevent the squash from rolling around) and place back in the oven for another 30 minutes. 3. Meanwhile, add 1 Tbsp oil to a large nonstick oven-safe skillet and heat on medium. Drain marinade off of pork and reserve. Add pork to the skillet and cook for about 4 minutes on each side, until light brown. 4. Transfer skillet (or transfer to a baking sheet with a fitted rack) to the center rack of your oven and cook for minutes or until the internal temperature reads 145 degrees. 5. Transfer pork to a cooking board, cover with aluminum foil and allow to rest for about 10 minutes; then cut against the grain into 12 (1/2-inch) slices and cover to keep warm. 6. Add reserved marinade to a small heavy-bottom saucepan. Heat on medium-high bringing to a boil and cook until reduced to about 2 Tbsp. Divide squash and pork onto plates and drizzle with the sauce.

3 Recipes Turkey Chili 1 Tbsp cooking oil 2/3 cup diced onion 1 ¼ pound ground turkey breast, or turkey meat 1 red bell pepper, seeded and chopped Seasoning: 2 Tbsp ancho chili powder, 1 Tbsp garlic powder, 1 Tbsp ground cumin, 1 tsp ground coriander, ½ tsp salt 1 Tbsp tomato paste 1 (28-ounce) can crushed tomatoes, undrained 1 (15-ounce) can dark red kidney beans, rinsed and drained 1 (15-ounce) black beans, rinsed and drained 1 (8-ounce) tomato sauce 2 medium tomatoes, chopped Suggested toppings: sliced green onions, chopped cilantro, chopped tomatoes, hot sauce, tortilla chips, shredded cheese, sour cream 1. Heat the oil in a large skillet, brown the ground turkey with the onions and bell peppers. Cook and stir over medium heat until turkey is lightly browned and vegetables are tender. Add chili seasoning and tomato paste. Stir for 1 minute. 2. Transfer mixture to a 4-quart slow cooker. Add the canned tomatoes, beans and tomato sauce. Stir to combine. Cover and cook on HIGH for 3 hours. Stir in chopped tomatoes. Add any additional toppings of your choice. Jambalaya with Chicken and Shrimp or Andouille Sausage ½ pound chicken breasts, cut into ¾-inch pieces 1 cup diced celery 1 cup diced onion ounce can diced tomatoes ounce can chicken broth 1 6-ounce can tomato paste 1 ½ tsp Cajun seasoning 2 tsp minced garlic 1 ½ cup uncooked instant brown rice 1/2-pound shrimp, cooked, peeled and deveined or 8-ounces Andouille sausage 1 cup diced green pepper 1. To a slow cooker add the chicken, celery, onions, tomatoes, broth, tomato paste, seasoning and garlic. Cover and cook on LOW for 4-6 hours or HIGH for 2 ½ - 3 hours. 2. Stir in the uncooked rice and the green pepper. Cover and cook 30 minutes more or until most of the liquid is absorbed and the rice is tender. 3. Before ready to serve, stir in the shrimp (or sliced sausage in half-coin shapes) and heat through.

4 Asian Pork Tenderloin with Acorn Squash 1-pound pork tenderloin 1 acorn squash ½ tsp Asian five-spice powder 3 Tbsp pure maple syrup, divided 2 Tbsp lime juice, divided 1 tsp cooking oil 2 Tbsp soy sauce ½ tsp lime zest ¼ tsp sea salt, divided 1 tbsp butter, melted cooking spray or oil 1. Preheat oven to 350 degrees. 2. Place pork tenderloin in a bowl or shallow container. In a small bowl, whisk together soy sauce, 1 Tbsp maple syrup, lime zest, 4 tsp lime juice. Brush over pork tenderloin and all to sit while you prepare the squash (can also be done in advance and left overnight in the fridge). 3. Wash skin of acorn squash, then slice in half; removing the seeds and membranes. Line a large baking sheet with foil and mist with cooking spray. Turn the squash halves flesh-side down on the baking sheet. Bake until squash begins to soften, about minutes. 4. In a small bowl, combine the five-spice powder, 2 Tbsp maple syrup, 2 tsp lime juice and 1 Tbsp melted butter. Whisk together then brush over the flesh sides of the squash. Sprinkle with salt. Place the halves together and put in a small baking dish (to prevent the squash from rolling around) and place back in the oven then bake for another 30 minutes. 5. Meanwhile, add oil to a large nonstick oven-safe skillet and heat on medium. Drain marinade off of pork and reserve. Add pork and cook for about 4 minutes on each side, until light brown. 6. Transfer skillet to the center rack of your oven for about minutes or until the internal temperature reads 145 degrees. 7. Transfer pork to a cooking board, cover with aluminum foil and allow to rest for about 10 minutes; then cut against the grain into 12 (1/2-inch) slices and cover to keep warm. 8. Add reserved marinade to a small heavy-bottom saucepan. Heat on medium-high bringing to a boil and cook until reduced to about 2 Tbsp. Turkey Meatballs 1 pound ground turkey 1 egg ½ cup plain bread crumbs ¼ cup fresh chopped parsley ½ tsp mince garlic ¼ cup shallot or onion 1 Tbsp tomato paste 1 tsp salt 1 tsp black pepper Preheat oven to 400 degrees and spray or paper a baking pan. Combine all ingredients. Roll mix into meatballs and place on the pan. Bake until golden brown, about 20 minutes, or until cooked through and no longer pink in the middle.

5 Slow Cooker Marinara Sauce 1 tbsp cooking oil 1 onion, chopped fine 1 tbsp minced garlic 1 tbsp tomato paste 1 tbsp fresh minced oregano or 1 tsp dried 1 anchovy fillet, rinsed and minced (or ½ tsp anchovy paste) pinch of red pepper flakes ½ cup dry red wine or water 14-ounce can crushed tomatoes 14-ounce can diced tomatoes, drained 14-ounce tomato sauce 1 tbsp soy sauce spaghetti noodles 3 tbsp chopped fresh basil 1. Using the sauté function of a multi-cooker or a 10-inch skillet, sauté onions in oil over medium heat. Cook until softened and lightly browned, about 8 to 10 minutes. Stir in the garlic, tomato paste, oregano, anchovies and pepper flakes. Stir and cook until fragrant, about 1 minute. 2. Stir in wine (or water), scraping up any browned bits. Bring to a simmer and cook until thickened, about 5 minutes. 3. Transfer mixture to a slow cooker, or switch multi-cooker function to slow cook. 4. Stir in crushed tomatoes, diced tomatoes, tomato sauce and soy sauce. 5. Cover and cook 9 to 10 hours on LOW or 6 to 7 hours on HIGH. 6. Prepare water for noodles and boil according to package instructions. 7. Taste the sauce and add any salt, pepper and/or sugar as needed, to your tastes. 8. Drain the noodles, reserving the cooking water. Add cooking water as needed if your sauce is too think. Serve sauce with the cooked noodles. Sriracha Salmon 4 salmon filets, skin removed Zest and juice of 2 limes 1-2 Tbsp sriracha hot sauce 2 Tbsp brown sugar 1 tsp sea salt 1. Preheat oven to 425. Line a baking sheet with parchment paper. 2. Place salmon on the prepared pan. 3. Grate the lime zest evenly over the filets. 4. In a small bowl whisk together the lime juice, sriracha, brown sugar and salt. 5. Pour the sauce evenly over the filets. 6. Roast in the oven for 16 minutes, salmon should flake.

6 Butternut Squash Risotto 1 carton chicken broth 2 cups butternut squash, peeled and cubes 3 Tbsp butter, divided 3 Tbsp cooking oil, divided Coarse salt and ground black pepper 2 large or 3 small sage leaves 1/2 cup finely chopped onion 1 cup Arborio rice ¼ cup dry white wine (optional) ¾ cup grated Parmesan cheese 1. Heat 1 tbsp butter and 1 tbsp oil in a large saucepan over medium heat. Add squash; season with salt and pepper. Chop sage and stir into squash. Cook until soft, about minutes. Remove from heat and keep warm. 2. Reduce heat of empty pan to medium-low. Add remaining butter and oil, 2 tbsp each. When hot, add the onions. Cook until soft, about 5 minutes. Season with 1/2 tsp salt and 1/8 tsp pepper. 3. Add rice; cook, constantly stirring, until rice is translucent around the edges and slightly golden, about 3 minutes. 4. Add half of the wine (or start using broth); cook until absorbed, about 2 minutes. 5. Proceed by cooking and stirring constantly, adding a little broth time at a time. Stir until liquid is almost absorbed before adding more. Cook and stir until rice is tender (you may not need to use all of the liquid). Will take about minutes total. Finish by adding remaining wine. Stir. 6. Fold squash into risotto. Gently stir until heated through. Remove from heat. Stir in ½ cup of the Parmesan cheese. Serve and top with additional cheese if desired. Lemon Chicken Orzo Soup 2 tbsp cooking oil, divided 1-pound boneless, skinless chicken thighs; cut into 1-inch chunks salt and ground black pepper 3 cloves garlic, minced 1 onion, diced 3 carrots, peeled and diced 2 stalks celery, diced ½ tsp dried thyme 6 cups chicken stock 2 bay leaves ¾ cup uncooked orzo pasta 1 sprig rosemary Juice of 1 lemon 2 tbsp chopped fresh parsley leaves 1. Heat 1 tbsp of the oil in a large stockpot or Dutch oven over medium heat. Season the chicken thigh pieces with salt and pepper. Add the chicken to the hot oil and cook until golden, about 2-3 minutes. Set aside. 2. Add the remaining 1 tbsp cooking oil to the pot. Add the garlic, onion, carrots and celery. Cook, stirring occasionally until tender about 3-4 minutes. Stir in the thyme until fragrant, about 1 minute. 3. To the pot add the chicken stock and bay leaves; bring to a boil. Stir in the orzo, rosemary and chicken. Reduce heat to simmer until orzo is tender, about minutes. 4. Stir in the lemon juice and parsley; season with salt and pepper.

7 Black Bean Soup 1 large carrot, diced 1 bell pepper, cored and diced 2/3 cup diced onion 1 tbsp minced garlic 1 tbsp chili pepper paste 3 cans black beans, rinsed and drained 1 (14.5 oz) can crushed fire roasted tomatoes 1-2 tbsp diced jalapeno 2 tsp Mexican oregano 1 tbsp chili powder 1 tbsp cumin 1-2 tsp chipotle chili powder 1 tbsp Worcestershire sauce 32-oz carton vegetable broth 2 bay leaves ½ cup chopped cilantro (optional) Suggested toppings: tortilla chips, avocado, sour cream 1. Heat a drizzle of cooking oil in a medium skillet over medium-high heat. To the hot oil, add the carrots, bell pepper and onion and sauté 3-5 minutes. Add the garlic, stir and cook 1 minute longer. Add the chili paste and stir to combine. 2. Add the sautéed mixture to a slow cooker*. Add the beans (rinsed and drained), tomatoes, jalapeno, spices, Worcestershire and broth. Nestle the bay leaves into the mixture. 3. Cook on LOW 3-4 hours or HIGH 6-8. Check soup by stirring. Remove bay leaves. Puree part or all of the soup if you prefer a smoother texture, using an immersion blender. 4. Stir in the cilantro, and top with the toppings of your choice. *If you prefer to cook on the stovetop. Sauté the veggies in a large soup pot or Dutch oven. Follow step #2 and cook on the stove top, stirring occasionally, on medium-low for minutes. Proceed with the rest of step #3 and #4.

8 Chicken & Black Bean Enchiladas 2 tsp cooking oil ¼ cup diced onion 2 cloves minced garlic 1-pound boneless, skinless chicken breasts, cut into 1-inch pieces 1 15-ounce can black beans, rinsed and drained 1 4-ounce can diced green chilies 1/2 cup prepared salsa ½ packet (2 Tbsp) taco seasoning 28-ounce can green enchilada sauce 8-pk tortillas (Chi-Chis flour/corn, enchilada style) 1 ½ cup shredded cheese 1. Preheat oven to 400 degrees. Heat oil in a large skillet over medium heat. To the hot oil add the onion and sauté until tender. Stir in the garlic. 2. Add the chicken pieces and toss until golden brown and cooked through. 3. Add the taco seasoning, black beans, salsa and green chilies. Allow to simmer for about 5 minutes, until sauce thickens and reduces. 4. Pour a thin layer of the enchilada sauce over the bottom of a 7x11-inch (or equivalent) pan. 5. Lay out the tortillas and divide the chicken mixture evenly among each. Top each with 1-2 tbsp cheese. Roll each tortilla up and place seam-side down in the baking dish. 6. Pour the remaining sauce over the tortillas to coat (you may not need the whole can) and sprinkle with the remaining cheese. 7. Bake in preheated oven for 15 minutes or until bubbly and heated through.

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