Free Recipe Cookbook — Macros & 1-Tap Shopping

Sheet-Pan Carnitas Tacos

Mexican · 35 min · beef · dairy-free, high-protein

Ingredients & steps ↓

2 lb pork tenderloin, 1-inch cubes
1/3 cup orange juice
2 lime, juiced
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
6 cloves garlic, smashed
1 large yellow onion, sliced
12 corn tortillas
1/2 cup cilantro, chopped
1/2 small white onion, diced
1.5 tsp kosher salt

Preheat oven to 425°F. Toss pork with citrus juices, cumin, paprika, oregano, garlic, sliced onion, salt.
Spread on a sheet pan in a single layer. Roast 15 min until the pork is just cooked through (tenderloin stays tender — don't go past 145°F).
Crank oven to broil. Broil 4–5 min until edges are crispy and the citrus has caramelized.
Warm tortillas in a dry skillet (15 sec/side). Build tacos with pork, white onion, cilantro, lime.

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Sheet-Pan Chicken Piccata

Italian · 35 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

1.5 lb boneless skinless chicken thighs
3 tbsp olive oil
1 whole lemon, sliced thin
3 tbsp capers, drained
1/2 cup chicken broth
4 cloves garlic, minced
3 tbsp butter
1/4 cup flat-leaf parsley
to taste kosher salt
to taste black pepper

Preheat oven to 425°F. Pat chicken dry; season generously with salt and pepper.
Arrange chicken on a rimmed sheet pan. Drizzle with olive oil; scatter garlic, lemon slices, and capers around it.
Roast 22–25 min until internal temp hits 165°F.
Transfer chicken to a plate. Pour broth into the hot pan, scrape up the brown bits, add butter, swirl until glossy. Pour sauce over chicken; finish with parsley.

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Sheet-Pan Chicken and Veggie Prep

American · 45 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

2.5 lb boneless skinless chicken thighs
4 cups broccoli florets
2 sweet potatoes, cubed
2 red bell pepper, sliced
1/4 cup olive oil
1 tbsp smoked paprika
1 tbsp garlic powder
2 tsp salt

Preheat oven to 425F and line two sheet pans.
Toss chicken and vegetables with oil, paprika, garlic powder, and salt.
Spread sweet potatoes and chicken on one pan; roast 15 minutes.
Add broccoli and bell pepper to the second pan and roast everything 15 minutes more.
Confirm chicken reaches 165F internal.
Cool and divide into six meal-prep containers.

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Sheet-Pan Italian Sausage with Peppers

Italian · 40 min · pork · dairy-free, low-carb, high-protein

Ingredients & steps ↓

1.5 lb Italian pork sausage links
3 bell peppers
1 yellow onion
3 garlic cloves
3 tbsp olive oil
1 tsp dried oregano
1/2 tsp fennel seed

Heat oven to 425F and slice peppers and onion into thick strips.
Toss vegetables with olive oil, oregano, fennel seed, and sliced garlic on a sheet pan.
Nestle sausage links among the vegetables.
Roast 25 to 30 minutes, turning sausages once, until browned and cooked to 160F internal.
Serve straight from the pan or piled onto rolls.

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Sheet-Pan Pork Chops With Potato Wedges And Green Beans

American · 30 min · pork · high-protein

Ingredients & steps ↓

4, about 6 oz each boneless pork chops
2 1/2 lb, cut in wedges russet potatoes
12 oz, trimmed green beans
3 tbsp olive oil
2 tbsp butter
1/2 cup grated parmesan
4 cloves, minced garlic
4 soft dinner rolls
1 tsp each smoked paprika, dried thyme, salt and pepper

Heat the oven to 450F and microwave the potato wedges in a covered bowl for 5 minutes - that head start is the only way they finish in the same time as the chops.
Toss the hot wedges with 2 tablespoons of the oil, the paprika and salt, spread them on a sheet pan cut-side down, and roast 8 minutes.
Meanwhile rub the chops with the rest of the oil, the thyme, garlic, salt and pepper. Push the potatoes aside, lay the chops and green beans on the pan, and roast 12 minutes more until the chops read 145F and the wedges are crisp at the corners.
Dot everything with butter and parmesan, let the chops rest 3 minutes so the juices settle, and serve with warmed rolls.

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Sheet-Pan Pork Chops with Vegetables

· 45 min · pork · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

3 (bone-in or boneless) pork chops
2 (any color) bell peppers
2 zucchini
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
to taste salt
to taste pepper

Preheat oven to 400°F (200°C).
Pat pork chops dry and season with salt, pepper, paprika, and garlic powder.
Chop bell peppers and zucchini into strips or chunks.
Toss vegetables with 1 tbsp olive oil, salt, and pepper.
Arrange pork chops and vegetables on a large baking sheet.
Bake for 25-30 minutes until pork reaches an internal temp of 145°F.
Let pork rest 5 minutes before serving.

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Sheet-Pan Salmon with Roasted Asparagus

· 25 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

3 salmon fillets
1 bunch asparagus
2 tbsp olive oil
1 lemon
to taste salt
to taste pepper

Preheat oven to 400°F (200°C).
Line a large baking sheet with parchment paper.
Place salmon fillets on one side of the sheet.
Trim asparagus and arrange on the other side of the sheet.
Drizzle everything with 1 tbsp olive oil, season with salt and pepper.
Slice lemon and place a few slices on each salmon fillet.
Bake for 15-20 min until salmon flakes easily with a fork and asparagus is tender.
Serve immediately.

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Sheet-Pan Shrimp Boil With Corn And Red Potatoes

American · 45 min · shrimp · pescatarian, gluten-free, high-protein

Ingredients & steps ↓

2 lb large shrimp, peeled and deveined
2 1/2 lb, halved small red potatoes
4 ears, cut in thirds corn on the cob
8 tbsp unsalted butter
2 1/2 tbsp olive oil
1 1/2, in wedges lemon
5 cloves, minced garlic
2 tbsp total Old Bay seasoning, salt and pepper

Toss the halved potatoes with the oil and half the seasoning and roast at 425F for 20 minutes until the cut sides are browned.
Add the corn pieces, turn everything to coat in the pan fat, and roast 10 minutes more until the kernels char in spots.
Melt the butter with the garlic and remaining seasoning until it foams and smells strongly of garlic.
Push the vegetables to the edges, spread the shrimp in the center, and pour the garlic butter over everything.
Roast 7 to 8 minutes until the shrimp are opaque pink and curled into loose C shapes; tight O shapes mean overcooked.
Squeeze the lemon over the pan and serve straight from it with plenty of napkins.

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Shepherds Pie With Beef And Cheddar Mashed Potatoes

American · 65 min · beef · high-protein

Ingredients & steps ↓

1 1/2 lb (85/15) ground beef
2 1/2 lb, peeled and quartered russet potatoes
8 oz, shredded sharp cheddar cheese
4 tbsp unsalted butter
1/2 cup whole milk
1 medium, diced yellow onion
2, diced carrots
1 cup frozen peas
2 tbsp tomato paste
1 cup beef broth
2 tbsp all-purpose flour
1 tbsp olive oil
1 tbsp total Worcestershire sauce, thyme, salt and black pepper

Cover the potatoes with cold salted water, bring to a boil and simmer for 18 minutes until a knife slides through with no resistance.
Meanwhile, brown the beef in the olive oil over medium-high heat for 8 minutes, breaking it up but letting it sit long enough to crust; pour off all but a tablespoon of the fat.
Add the onion and carrots and cook 6 minutes until softened, then stir in the tomato paste and flour and cook 1 minute more so the paste darkens and loses its raw edge.
Pour in the broth with the Worcestershire and thyme, scrape the bottom of the pan, and simmer 5 minutes until it thickens into gravy. Stir in the peas and season.
Drain the potatoes, mash them with the butter and warm milk, then fold in two thirds of the cheddar and taste for salt.
Spread the filling in a 9x13 dish, spoon the potatoes over in dollops and rake them flat with a fork, then scatter the remaining cheddar on top.
Bake at 400F for 25 minutes until the peaks are browned and the gravy bubbles at the edges. Rest 10 minutes before serving so it holds its shape on the plate.

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Shoyu Marinated Ramen Eggs

Japanese · 380 min · vegetarian, dairy-free, keto, low-carb

Ingredients & steps ↓

8 eggs
0.5 cup soy sauce
0.25 cup mirin
0.5 cup water
1 tbsp sugar
2 cloves garlic

Bring a pot of water to a rolling boil and gently lower in the eggs.
Boil exactly 6.5 minutes for a jammy yolk, then transfer to an ice bath.
Combine soy sauce, mirin, water, sugar and smashed garlic to make the marinade.
Peel the cooled eggs carefully under running water.
Submerge the eggs in the marinade in a container or bag, keeping them covered.
Refrigerate at least 6 hours, ideally overnight, turning once; use within 4 days.

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Shoyu Ramen with Chicken Chashu

Japanese · 55 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

14 oz fresh ramen noodles
14 oz boneless chicken thighs
6 cups chicken stock
5 tbsp soy sauce
3 tbsp mirin
1 piece kombu
3 cloves garlic
1 thumb fresh ginger
4 eggs
4 scallions
1 tbsp toasted sesame oil

Roll chicken thighs tightly, tie with string, and simmer in chicken stock with kombu, smashed garlic and ginger for 25 minutes. Remove chicken and slice.
For the tare, combine soy sauce, mirin and 1 tbsp of the cooking broth in each serving bowl.
Soft-boil eggs 6.5 minutes, chill in ice water, then peel and halve.
Strain the broth, discard aromatics, and keep at a gentle simmer. Whisk in sesame oil.
Cook ramen noodles per package (about 2 minutes), drain well.
Ladle hot broth into each tare bowl, add noodles, and top with sliced chashu, halved egg and sliced scallions.

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Shredded Barbecue Pork With Creamy Bacon Cabbage Slaw

American · 330 min · pork · gluten-free, low-carb, high-protein

Ingredients & steps ↓

4 lb, boneless pork shoulder
6 slices thick-cut bacon
1 head, shredded green cabbage
1 1/4 cups mayonnaise
4 oz, shredded sharp cheddar
3/4 cup sugar-free barbecue sauce
1/4 cup apple cider vinegar
1 cup chicken broth
4, sliced scallions
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp kosher salt
2 tsp coarse black pepper
1 tsp cayenne pepper

Combine the paprika, garlic powder, onion powder, salt, pepper and cayenne and rub it into every surface of the pork shoulder, including the folds.
Heat the oven to 300F. Set the shoulder fat-side up in a dutch oven with the broth, cover tightly, and cook 4 1/2 to 5 hours, until a fork sinks in and twists with no resistance and the fat cap has gone soft and translucent.
Rest the pork 20 minutes, then pull it apart with two forks, discarding any hard fat. Toss the meat with the barbecue sauce and half the vinegar and a ladle of the defatted cooking liquid so it stays juicy.
Crisp the bacon, crumble it, and whisk the mayonnaise with the remaining vinegar, salt and pepper. Toss with the cabbage and refrigerate 20 minutes so the slaw softens slightly and the dressing clings.
Pile the hot pork into bowls, top with the cold slaw, the bacon, the cheddar and the scallions.

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Shredded Buffalo Chicken Bowls With Ranch And Celery

American · 30 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

2 lb boneless skinless chicken thighs
2/3 cup hot sauce
5 tbsp unsalted butter
3/4 cup mayonnaise
1/2 cup sour cream
3 tbsp buttermilk
4 oz blue cheese crumbles
5 stalks, sliced on the bias celery
2 hearts, chopped romaine lettuce
2 tbsp, chopped fresh dill
1 tsp garlic powder
1 1/2 tsp kosher salt
3/4 tsp black pepper

Season the thighs and simmer them in an inch of salted water for 15 minutes, until they shred easily when pressed with two forks. Drain and shred them while hot.
Melt the butter into the hot sauce over low heat, whisking until it turns glossy and stops separating, then toss the shredded chicken through it until every strand is coated.
Whisk the mayonnaise, sour cream, buttermilk, dill, garlic powder and pepper into a pourable ranch.
Build bowls with romaine and celery on the bottom, a heap of hot buffalo chicken on top, then the blue cheese crumbles.
Drizzle the ranch over generously and serve while the chicken is still warm against the cold lettuce.

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Shrimp Cocktail with Horseradish Sauce

American · 75 min · shrimp · gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

2 lb jumbo shrimp (16/20), peeled and deveined, tails on
2 lemons
2 tbsp Old Bay seasoning
2 bay leaves
3/4 cup ketchup
3 tbsp prepared horseradish
2 tsp Worcestershire sauce
1/2 tsp hot sauce

Build the poaching liquid: bring 3 quarts of water to a boil with the Old Bay, bay leaves, 1 tbsp salt, and one lemon, halved and squeezed in (drop the halves in too). Simmer 5 minutes so the seasoning actually gets into the water — poaching in plain water is where shrimp cocktail goes to be boring.
Turn off the heat, add the shrimp, and poach in the hot liquid 3-4 minutes, stirring once, just until pink, opaque all the way through, and curled into loose C shapes. Tight O's mean overcooked.
Transfer straight into an ice bath for 5 minutes, then drain and pat dry.
Stir together the sauce: ketchup, horseradish, 1 tbsp juice from the second lemon, Worcestershire, and hot sauce. Refrigerate the shrimp and sauce 30-45 minutes until thoroughly chilled.
Pile the shrimp over a bowl of ice with the sauce in the middle and the rest of the second lemon cut into wedges around the edge.

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Shrimp Creole

Cajun · 45 min · shrimp · pescatarian, gluten-free, dairy-free, high-protein

Ingredients & steps ↓

1.5 lb large shrimp, peeled
28 oz can crushed tomatoes
1 yellow onion
1 green bell pepper
2 celery stalks
3 garlic cloves
2 tbsp tomato paste
1.5 tbsp cajun seasoning
2 bay leaves
2 cups long-grain white rice

Saute diced onion, bell pepper, celery, and garlic in a pot 6 minutes.
Stir in tomato paste and cook 2 minutes, then add crushed tomatoes, cajun seasoning, and bay leaves.
Simmer the sauce 20 minutes to thicken and mellow.
Add the shrimp and cook 5-6 minutes until pink and just firm.
Discard bay leaves and serve over steamed white rice.

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Shrimp Lo Mein

Chinese · 25 min · shrimp · pescatarian, dairy-free

Ingredients & steps ↓

14 oz fresh egg lo mein noodles
8 oz peeled shrimp
2 cups napa cabbage, shredded
1 carrot, julienned
3, cut into lengths scallions
2 tbsp oyster sauce
1.5 tbsp light soy sauce
1 tsp toasted sesame oil
3 cloves, minced garlic
2 tbsp neutral oil

Boil the noodles until just tender, drain, and toss with a little oil to prevent sticking.
Stir-fry the shrimp in 1 tbsp oil over high heat for 1 minute until pink, then remove.
Add remaining oil, garlic, carrot, and cabbage and stir-fry 2 minutes until crisp-tender.
Add the noodles, oyster sauce, and soy sauce and toss over high heat for 2 minutes.
Return the shrimp with the scallions, drizzle sesame oil, and toss 1 minute to combine.

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Shrimp Louie Bowls With Avocado And Thousand Island

American · 25 min · shrimp · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

2 lb, peeled and deveined large shrimp
2, sliced avocado
4, hard-boiled and quartered eggs
1 cup mayonnaise
2 tbsp tomato paste
1/4 cup, minced dill pickles
2 hearts, chopped romaine lettuce
1 1/2 cups, halved cherry tomatoes
1/2 cup, sliced black olives
1, cut in wedges lemon
2 tbsp olive oil
2 tsp old bay seasoning
1 tsp kosher salt
1/2 tsp black pepper

Toss the shrimp with the olive oil, old bay and a pinch of salt. Cook them in a hot skillet in a single layer for 90 seconds a side, until they curl into a loose C and turn opaque right through. Pull them off the heat immediately and chill them.
Whisk the mayonnaise, tomato paste, minced pickles, salt and pepper into a thousand island dressing and taste it for sharpness.
Divide the romaine among four wide bowls and arrange the tomatoes, olives, eggs and avocado in sections around the rim.
Pile the cold shrimp in the middle, spoon the dressing over the top and serve with lemon wedges.

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Shrimp Po'Boy

Cajun · 30 min · shrimp · pescatarian, high-protein

Ingredients & steps ↓

1 lb medium shrimp, peeled
1 cup cornmeal
1 cup buttermilk
1 french bread loaf
0.5 cup mayonnaise
2 cups shredded lettuce
1 tomato
1 tbsp cajun seasoning
3 cups vegetable oil
0.5 cup dill pickle chips

Soak shrimp in buttermilk 10 minutes, then dredge in cornmeal mixed with cajun seasoning.
Heat oil to 350F in a heavy pot.
Fry the shrimp in batches 2-3 minutes until golden and crisp; drain on paper towels.
Mix mayonnaise with a little cajun seasoning for the spread.
Split the french bread, spread both sides, and layer lettuce, tomato, and pickles.
Pile in the fried shrimp and slice into sandwiches.

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Shrimp Saganaki

Greek · 30 min · shrimp · pescatarian, keto, low-carb, high-protein

Ingredients & steps ↓

1.25 lb large shrimp
1 (14 oz) can crushed tomatoes
1 yellow onion
3 garlic cloves
5 oz feta cheese
3 tbsp olive oil
2 tbsp ouzo
1/4 cup fresh parsley

Saute diced onion and garlic in olive oil until soft, about 5 minutes.
Add ouzo and let it cook off, then stir in crushed tomatoes and simmer 8 minutes.
Nestle the shrimp into the sauce and cook 3-4 minutes until just pink.
Crumble feta over the top and cover for 2 minutes to soften.
Scatter parsley and serve straight from the pan with bread.

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Shrimp Salad Rolls With Lemon And Celery

American · 20 min · shrimp · pescatarian, high-protein

Ingredients & steps ↓

1 1/4 lb cooked peeled shrimp
2/3 cup mayonnaise
3 ribs celery
4 scallions
2 tbsp lemon juice
4 split-top hot dog rolls
3 tbsp butter
1 large avocado
4 romaine leaves
1 tsp each celery salt and black pepper

Pat the shrimp completely dry and chop into rough half-inch pieces so the salad has bite instead of turning to paste.
Stir the mayonnaise, lemon juice, celery salt, and pepper together, then fold in the shrimp, diced celery, and scallions until glossy and just bound.
Chill the salad at least 15 minutes so it firms up and stops sliding out of the roll.
Butter the cut faces of the rolls and griddle them over medium 2 minutes per side, until the surfaces are golden and crisp.
Line each toasted roll with a lettuce leaf, then mound the shrimp salad in.
Fan sliced avocado over the top and finish with a squeeze of lemon and more black pepper.

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Shrimp Scampi over Linguine

American · 25 min · shrimp · pescatarian, high-protein

Ingredients & steps ↓

1 1/2 lb large shrimp, peeled and deveined
12 oz linguine
4 tbsp unsalted butter
3 tbsp olive oil
6 cloves garlic
1/2 cup dry white wine
1 lemon
1/2 tsp red pepper flakes
1/4 cup chopped flat-leaf parsley
1 tsp kosher salt
1/2 tsp black pepper

Bring a large pot of well-salted water to the boil and cook the linguine to one minute short of the package time, then reserve 1 cup of the water and drain.
While it boils, pat the shrimp completely dry and season with the salt and pepper — wet shrimp steam instead of searing.
Heat the olive oil in a 12-inch skillet over medium-high until it shimmers and sear the shrimp in a single layer for 90 seconds a side, until pink and opaque through, then move them to a plate.
Lower the heat to medium, add the thinly sliced garlic and pepper flakes and cook 30 seconds, just until fragrant — burnt garlic turns the whole pan bitter.
Pour in the wine and simmer 2 to 3 minutes until reduced by half, scraping the browned bits off the bottom.
Take the pan off the heat and swirl in the butter a piece at a time with the juice of the whole lemon until the sauce is glossy.
Return the drained pasta and the shrimp with any resting juices, toss over low heat with splashes of pasta water until the sauce clings, and finish with the parsley.

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Shrimp and Grits

American · 40 min · shrimp · gluten-free, high-protein

Ingredients & steps ↓

1.5 lb large shrimp, peeled and deveined
1 cup stone-ground grits
1 cup sharp cheddar cheese, shredded
4 slices bacon
3 cloves garlic, minced
1/4 cup green onions, sliced
4 cups chicken broth
1 lemon
1 tsp salt

Bring broth to a boil, whisk in grits, and simmer covered 20 minutes, stirring often.
Stir cheddar into the grits until smooth and season with salt.
Meanwhile cook bacon until crisp; crumble and reserve the drippings.
Saute garlic in the drippings 30 seconds, then add shrimp and cook 3 minutes until pink.
Squeeze in lemon juice and toss with bacon.
Spoon shrimp over the cheesy grits and top with green onions.

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Shrimp and Sausage Jambalaya

Cajun · 55 min · shrimp · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

1 lb large shrimp, peeled
10 oz smoked sausage
2 cups long-grain white rice
1 yellow onion
1 green bell pepper
2 celery stalks
14 oz can diced tomatoes
3 cups chicken stock
1.5 tbsp cajun seasoning
4 green onions

Brown sliced sausage in a Dutch oven over medium-high heat, about 5 minutes, then set aside.
Add diced onion, bell pepper, and celery; cook 6 minutes until soft.
Stir in the rice and cajun seasoning and toast 2 minutes.
Add tomatoes and stock, return the sausage, and bring to a boil. Cover and simmer on low 20 minutes.
Nestle the shrimp on top, cover, and cook 6-8 minutes until pink and rice is tender.
Fluff with a fork, fold in sliced green onions, and rest 5 minutes before serving.

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Sichuan Dan Dan Noodles

Chinese · 25 min · pork · dairy-free

Ingredients & steps ↓

14 oz fresh wheat noodles
7 oz ground pork
3 tbsp sui mi ya cai (preserved mustard greens)
3 tbsp Chinese sesame paste
3 tbsp chili oil with sediment
1 tsp Sichuan peppercorns, ground
3 tbsp light soy sauce
1 tbsp black rice vinegar
3, sliced scallions
2 cloves, grated garlic

Stir-fry the ground pork over high heat until crisp and browned, 5 minutes, then add ya cai and fry 2 minutes more; set aside.
In each serving bowl whisk together sesame paste, chili oil, soy sauce, vinegar, garlic, and ground Sichuan pepper.
Boil the noodles until just tender, 3 to 4 minutes, reserving a ladle of cooking water.
Add a splash of noodle water to each bowl and whisk the sauce smooth.
Divide the hot noodles into the bowls and top with the crispy pork and scallions.
Toss thoroughly at the table so the sauce coats every strand.

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Sichuan Dry-Fried Green Beans

Chinese · 25 min · beans · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓

1 lb green beans, trimmed
3 tbsp sui mi ya cai (preserved mustard greens)
4 cloves, minced garlic
1 inch, minced fresh ginger
6 dried red chilies
1 tsp Sichuan peppercorns
1 tbsp light soy sauce
1 tsp sugar
3 tbsp neutral oil

Pat the green beans completely dry so they blister rather than steam.
Fry the beans in 2 tbsp oil over medium-high heat for 6 minutes, tossing, until the skins wrinkle and char in spots; remove.
Add remaining oil and fry the dried chilies and Sichuan peppercorns 30 seconds.
Add the ya cai, garlic, and ginger and stir-fry 2 minutes until dry and fragrant.
Return the beans, add soy sauce and sugar, and toss 1 minute to coat.

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Sichuan Twice-Cooked Pork

Chinese · 45 min · pork · gluten-free, dairy-free, low-carb

Ingredients & steps ↓

1 lb pork belly, skin-on
2 leeks or green garlic, sliced
1 green bell pepper, chunked
2 tbsp doubanjiang (fermented chili bean paste)
1 tbsp sweet bean sauce (tianmianjiang)
1 tbsp fermented black beans, rinsed
1 inch, sliced fresh ginger
1 tbsp Shaoxing wine
1 tbsp neutral oil

Simmer the whole pork belly with ginger in water for 20 minutes until just cooked, then cool and slice thinly.
Stir-fry the pork slices in a dry wok over medium-high heat until the edges curl and fat renders, 4 minutes.
Push pork aside, add oil and doubanjiang, and fry 1 minute until the oil turns red.
Add sweet bean sauce and black beans and toss with the pork for 1 minute.
Add leeks and bell pepper, splash in the Shaoxing wine, and stir-fry 2 minutes until crisp-tender.
Toss everything together over high heat for a final minute.

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Sicilian Pasta alla Norma

Mediterranean · 40 min · vegetarian

Ingredients & steps ↓

2, cubed eggplant
12 oz rigatoni pasta
1 can (14 oz) canned crushed tomatoes
3, sliced garlic cloves
4 tbsp extra-virgin olive oil
1/2 cup fresh basil
1/2 cup, grated ricotta salata or pecorino
1 tsp dried oregano

Salt the cubed eggplant and let it drain 10 minutes, then pat dry.
Fry the eggplant in olive oil over medium-high heat until golden and tender, about 8 minutes, then set aside.
In the same pan, soften the garlic for 1 minute, add the crushed tomatoes and oregano, and simmer 10 minutes.
Boil the rigatoni in salted water until al dente, reserving a cup of pasta water.
Toss the pasta with the tomato sauce and eggplant, loosening with pasta water as needed.
Finish with torn basil and a generous shower of grated ricotta salata.

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Sigeumchi Namul Seasoned Spinach

Korean · 25 min · vegetarian, vegan, dairy-free, keto, low-carb

Ingredients & steps ↓

1 lb spinach
1 garlic clove, minced
1 tbsp toasted sesame oil
1 tbsp soy sauce
1 stalk green onion, chopped
1 tbsp toasted sesame seeds
1/4 tsp kosher salt

Bring a large pot of salted water to a boil.
Blanch the spinach 30 seconds until just wilted, then plunge into ice water.
Squeeze the spinach firmly to remove as much water as possible.
Loosen the spinach into a bowl and add garlic, sesame oil, soy sauce, and salt.
Toss gently with your hands until evenly coated.
Finish with green onion and sesame seeds; portion into containers.

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Simple Spaghetti Bolognese

· 30 min · beef · dairy-free, low-carb, high-protein

Ingredients & steps ↓

1 lb ground beef
8 oz spaghetti pasta
1 can (14 oz) canned crushed tomatoes
1 small onion
2 cloves garlic
1 tbsp olive oil
1 tsp dried basil
to taste salt
to taste black pepper

Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
While pasta cooks, peel and dice the onion. Mince garlic.
Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and cook for 3-4 minutes until translucent.
Add minced garlic and cook for 30 seconds until fragrant.
Add ground beef to the skillet, season with salt and pepper. Cook until browned, about 5-7 minutes, breaking it apart with a spoon.
Pour crushed tomatoes into the skillet, add basil, and stir to combine. Simmer on low for 10 minutes.
Taste and adjust seasoning if needed. Serve sauce over cooked spaghetti.

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Sirloin And Roasted Potato Salad With Blue Cheese

American · 35 min · beef · high-protein

Ingredients & steps ↓

2 lb top sirloin steak, 1 inch thick
2 lb baby red potatoes, halved
2 tbsp plus 3 tbsp olive oil
3 oz blue cheese crumbles
8 cups mixed salad greens
2 cups cherry tomatoes, halved
1/2 medium red onion, sliced paper-thin
2 tbsp red wine vinegar
1 tbsp Dijon mustard
2 tsp kosher salt
1 tsp black pepper

Heat the oven to 450F. Toss the halved potatoes with 2 tablespoons olive oil and half the salt, spread cut-side down on a sheet pan, and roast 22 minutes until the cut faces are deep gold and a knife meets no resistance.
While they roast, salt and pepper the steak generously on both sides and let it sit at room temperature.
Sear the steak in a dry cast-iron skillet over high heat, 4 minutes per side, until a hard brown crust forms and the center reads 130F for medium-rare.
Rest the steak on a board for 8 minutes, then slice thinly against the grain; pour any board juices into the dressing.
Whisk the remaining 3 tablespoons olive oil with the vinegar, Dijon, and remaining salt until it thickens and stops separating.
Toss the greens, tomatoes, and red onion with two thirds of the dressing and divide among four plates.
Pile the warm potatoes and sliced steak on top, scatter the blue cheese, and spoon the last of the dressing over the beef.

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Sirloin Cobb Salad With Bacon, Blue Cheese And Egg

American · 30 min · beef · keto, low-carb, high-protein

Ingredients & steps ↓

1 1/4 lb top sirloin steak
8 slices thick-cut bacon
4, hard-boiled and halved eggs
4 oz blue cheese crumbles
2, sliced avocado
2 hearts, chopped romaine lettuce
1 cup, halved cherry tomatoes
1/4 cup olive oil
2 tbsp red wine vinegar
1 tsp dijon mustard
1 1/2 tsp kosher salt
1 tsp coarse black pepper

Cook the bacon in a skillet over medium heat for 9 minutes, until it is stiff and deep brown, then drain it on paper towels and chop.
Salt and pepper the sirloin heavily. Sear it in the bacon fat over high heat for 4 minutes a side, until a dark crust forms and it releases from the pan, then rest it 8 minutes and slice thinly against the grain.
Shake the olive oil, vinegar, dijon and a pinch of salt together until it thickens and stops separating.
Spread the romaine on a platter and lay the steak, bacon, eggs, avocado, tomatoes and blue cheese across it in neat rows, the way a cobb is supposed to look.
Pour the dressing over just before serving and toss at the table.

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Sirloin Steak Tips with Mushroom Gravy

American · 40 min · beef · keto, low-carb, high-protein

Ingredients & steps ↓

2 lb sirloin flap steak or steak tips, cut into 1.5-inch chunks
10 oz cremini mushrooms, sliced
1 yellow onion
3 garlic cloves
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups beef stock
1 tbsp Worcestershire sauce
4 sprigs fresh thyme
2 tsp kosher salt
1 tsp black pepper
2 tbsp neutral oil

Pat the beef very dry and season with salt and pepper. Heat the oil in a heavy skillet over high until shimmering, about 450F.
Sear the tips in two batches, 90 seconds per side, so the pan stays hot and they brown rather than boil. Pull them at 120F — they finish in the gravy. Set aside on a plate and keep the juices.
Drop the heat to medium-high, add the butter and mushrooms, and cook 6 to 8 minutes without stirring much until they release their water and it evaporates. Only then do they brown.
Add the diced onion and cook 4 minutes, then the garlic and thyme for 1 minute more.
Sprinkle over the flour and cook it out for 90 seconds, then pour in the stock a splash at a time, whisking, followed by the Worcestershire. Simmer 5 minutes until it coats a spoon.
Return the beef and any resting juices, simmer 2 minutes to bring the centers to 135F, and taste for salt. Serve over mashed potato or egg noodles.

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Sirloin Steak With Loaded Baked Potato And Buttered Corn

American · 50 min · beef · gluten-free, high-protein

Ingredients & steps ↓

2 1/2 lb (4 steaks) top sirloin steaks, 1 1/4 inch thick
4 large potatoes large russet potatoes
5 tbsp unsalted butter
1/2 cup sour cream
1 cup sharp cheddar, shredded
2 oz (4 slices) thick-cut bacon
4 scallions scallions
4 cups frozen sweet corn
1 tbsp olive oil
1 tbsp total kosher salt and coarse black pepper

Heat the oven to 425F. Scrub the potatoes, prick each a few times with a fork, rub with a little oil and salt, and bake directly on the rack for 55 to 65 minutes, until a knife slides in with no resistance.
While they bake, take the steaks out of the fridge and salt them generously on both sides. Let them sit on a rack at room temperature so the surface dries — a dry steak browns, a wet one steams.
Cook the bacon in a cold skillet over medium heat, 8 to 10 minutes, until it is crisp and the fat has rendered. Drain on paper towel, then crumble.
Wipe the skillet, add the olive oil, and get it ripping hot. Sear the steaks 4 to 5 minutes per side for medium-rare, pressing them flat for the first minute so the whole face makes contact. Pull them at 130F and rest 10 minutes before slicing across the grain.
Simmer the corn with 3 tablespoons of the butter and a big pinch of salt for 5 minutes, until it is glossy and the butter clings.
Split the hot potatoes lengthwise, fluff the insides with a fork, and load with the remaining butter, sour cream, cheddar, bacon, and sliced scallions. Serve each plate with a steak and a mound of corn.

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$Sizzling Chicken Fajitas$

Sizzling Chicken Fajitas

Tex-mex · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

1.5 lb, sliced Boneless skinless chicken breast
3, sliced Bell peppers (mixed colors)
1 large, sliced Yellow onion
8 Flour tortillas (taco size)
2 Lime
3 tbsp Fajita seasoning
1 tsp Ground cumin
3 tbsp Vegetable oil

Toss the sliced chicken with fajita seasoning, cumin, and the juice of 1 lime.
Heat 2 tbsp oil in a large cast-iron skillet over high heat and sear the chicken until browned and 165F internal, about 6 minutes. Transfer to a plate.
Add remaining oil, then the peppers and onion, and cook over high heat until charred at the edges but still crisp, about 6 minutes.
Return the chicken to the skillet and toss to combine, about 1 minute.
Squeeze the remaining lime over the top.
Serve sizzling with warm tortillas.

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Skillet BBQ Glazed Pork Chops

Bbq · 35 min · pork · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

4 bone-in pork chops
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1/2 cup barbecue sauce
1 tbsp brown sugar
2 tbsp vegetable oil

Season the chops on both sides with salt, pepper, and garlic powder.
Heat the oil in a cast-iron skillet over medium-high until shimmering.
Sear the chops until well browned, about 3 minutes per side.
Whisk the barbecue sauce with brown sugar, add to the pan, and spoon over the chops.
Cook until the internal temperature reaches 145°F and the glaze thickens, about 4 more minutes.
Rest 5 minutes, spooning the pan glaze over the top before serving.

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Skillet Beef & Broccoli Stir-Fry

· 30 min · beef · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

1 lb lean beef strips
2 cups broccoli florets
2 tbsp soy sauce
1 clove minced garlic
1 tbsp vegetable oil
to taste salt
to taste pepper

Heat 1 tbsp vegetable oil in a skillet over medium-high heat for 1 min.
Add minced garlic, cook 30 sec until fragrant.
Add beef strips, cook 6-8 min until browned and cooked through.
Add broccoli, stir-fry 4-5 min until tender but crisp.
Pour in soy sauce, cook 1 min, then remove from heat.
Serve hot, garnished with extra soy or sesame if desired.

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Skillet Beef Stroganoff

· 30 min · beef · high-protein

Ingredients & steps ↓

1 lb ground beef
1 onion
2 garlic cloves
8 oz mushrooms
1/2 cup sour cream
1 cup beef broth
8 oz egg noodles
1 tbsp olive oil
1 tsp paprika
to taste salt
to taste pepper

Cook egg noodles in boiling salted water according to package instructions, then drain.
While noodles cook, heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add chopped onion and sliced mushrooms, cook until softened and browned, about 5-7 min.
Add ground beef to the skillet, cook until browned and cooked through, about 8 min.
Stir in garlic, paprika, salt, and pepper; cook 1 min until fragrant.
Pour in beef broth, simmer 3-4 min to reduce slightly.
Stir in sour cream, cook until heated through, about 2 min.
Serve beef stroganoff over cooked noodles.

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Skillet Beef Tacos With Lettuce, Tomato And Cheddar

American · 30 min · beef · high-protein

Ingredients & steps ↓

1 1/4 lb ground beef (85% lean)
12 (6-inch) corn tortillas
1 1/2 cups sharp cheddar, shredded
1 heart romaine lettuce, shredded
2 medium tomatoes, diced
1 small yellow onion, finely chopped
1/2 cup sour cream
3 tbsp taco seasoning

Brown the beef with the onion in a dry 12-inch skillet over medium-high, breaking it into fine crumbles, 7 minutes, until the liquid has cooked off and the meat starts to sizzle in its own fat.
Spoon off all but a thin film of fat, then stir in the taco seasoning and 1/2 cup water.
Simmer 4 minutes, scraping the browned bits up, until the sauce clings to the meat and no loose liquid pools in the pan.
Char the tortillas 30 seconds a side in a dry skillet until they puff and show dark spots, then stack them under a towel.
Double up the tortillas, spoon in the beef, and top with cheddar so it softens against the hot meat.
Finish with lettuce, tomato, and sour cream and serve immediately, before the tortillas go limp.

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Skillet Beef and Broccoli

· 45 min · beef · dairy-free, low-carb, high-protein

Ingredients & steps ↓

1 lb beef sirloin or flank steak
3 cups broccoli florets
1/4 cup soy sauce
2 garlic cloves
2 tbsp olive oil
1 tsp sesame oil
1 tbsp sesame seeds

Slice the beef thinly against the grain into strips.
Mince the garlic cloves.
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add beef strips and cook for 3-4 minutes until browned. Remove and set aside.
Add remaining olive oil and garlic to the skillet, sauté 1 minute until fragrant.
Add broccoli and cook 5-7 minutes until tender but still bright green.
Return beef to skillet, add soy sauce and sesame oil, stir to coat.
Cook 2 minutes until heated through.
Sprinkle with sesame seeds before serving.

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Skillet Beef and Veggie Stir-Fry

· 25 min · beef · dairy-free, low-carb, high-protein

Ingredients & steps ↓

1 lb ground beef
2 bell peppers
1 cup snap peas
3 tbsp soy sauce
2 cloves garlic
1 tbsp olive oil
1 tsp sesame oil
to taste salt
to taste black pepper

Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
Add ground beef, season with salt and pepper, and cook until browned, about 5-7 minutes.
While beef cooks, chop peppers into thin strips and prepare snap peas.
Add peppers and snap peas to the skillet, stir-fry for 4-5 minutes until vegetables are tender-crisp.
Pour soy sauce and sesame oil over the stir-fry, toss to coat evenly, cook 2 more minutes.
Taste and adjust seasoning as needed. Serve hot.

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Skillet Cheese Ravioli With Italian Sausage And Spinach

American · 25 min · pork · high-protein

Ingredients & steps ↓

28 oz refrigerated cheese ravioli
9 oz bulk Italian sausage
2 cups marinara sauce
7 oz baby spinach
1/3 cup heavy cream
2/3 cup grated parmesan
3/4 cup mozzarella, shredded
1, diced yellow onion
1/2 tbsp olive oil
1 tsp each garlic powder, oregano and red pepper flakes

Boil the ravioli in salted water for 4 minutes, or until they float and puff, then drain gently so they do not split.
While the water heats, crumble the sausage into a wide skillet with the oil and brown it over medium-high for 6 minutes with the onion, until the meat is craggy and dark in places.
Add the marinara, cream, oregano, garlic powder and pepper flakes and simmer 4 minutes until the sauce turns from red to a deeper brick colour and thickens.
Stir the spinach through in handfuls until it wilts, fold in the drained ravioli and the parmesan, then scatter the mozzarella over and cover off the heat for 3 minutes to melt.

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Skillet Chicken And Zucchini In Parmesan Cream Sauce

American · 35 min · chicken · gluten-free, low-carb, high-protein

Ingredients & steps ↓

2 lb boneless skinless chicken thighs
3 medium, cut in half-moons zucchini
2 cups, halved cherry tomatoes
1 cup heavy cream
1 cup grated parmesan
1, sliced yellow onion
4 cloves, minced garlic
1/4 cup olive oil
1/2 cup, torn fresh basil
2 tsp kosher salt
1 tsp black pepper
1/2 tsp red pepper flakes

Season the chicken and sear it in 2 tablespoons of the olive oil over medium-high for 6 minutes a side, until the surface is browned and it releases from the pan without tearing. Move it to a plate.
Add the remaining oil and the onion, cook 3 minutes until softened, then add the zucchini in a single layer and leave it alone 3 minutes so it takes color before you stir. Cook 3 minutes more, until the pieces are tender at the edge but not floppy.
Stir in the garlic and red pepper flakes for 30 seconds, then the tomatoes, pressing a few with a spoon so they release their juice.
Pour in the cream, scrape the browned bits off the bottom, and simmer 4 minutes until slightly reduced. Whisk in the parmesan until the sauce is smooth and glossy.
Slide the chicken and its juices back in, simmer 3 minutes to finish cooking through, and scatter the basil over the top just before serving.

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Skillet Chicken Fajita Bowls With Charred Peppers And Rice

American · 25 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

1 1/2 lb, sliced boneless chicken thighs
4 cups cooked microwave white rice
3, sliced bell peppers
1 large, sliced yellow onion
2 tbsp vegetable oil
1 cup sharp cheddar, shredded
1/2 cup sour cream
2/3 cup salsa
1, cut in wedges lime
1 tsp each chili powder, cumin, garlic powder and salt

Toss the sliced thighs with the chili powder, cumin, garlic powder and salt and let them sit while the pan heats - 10 minutes of dry seasoning does more than an hour of marinade.
Heat half the oil in a large skillet over high until it smokes faintly, then cook the peppers and onion 6 minutes without stirring much, until they blacken in patches and go limp.
Scrape the vegetables out, add the rest of the oil, and spread the chicken in one layer. Leave it 4 minutes to brown, then stir and cook 4 minutes more until no pink remains.
Return the peppers, squeeze in half the lime, and pile everything over warmed rice with cheddar, sour cream, salsa and the rest of the lime.

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Skillet Corn And Black Bean Enchilada Bake

American · 30 min · beans · vegetarian, high-protein

Ingredients & steps ↓

10, torn in quarters corn tortillas
3 cans (15 oz), drained canned black beans
2 cups frozen corn
1 1/2 cups red enchilada sauce
1 3/4 cups sharp cheddar, shredded
3/4 cup pepper jack, shredded
1/4 cup sour cream
1, diced yellow onion
1 tbsp olive oil
1 small, sliced avocado
1 tsp each cumin, chili powder and salt

Heat the broiler and set an oven-safe skillet over medium with the oil. Cook the onion 4 minutes until translucent, then add the cumin, chili powder and salt for 30 seconds.
Stir in the beans, corn and enchilada sauce and simmer 5 minutes, until the sauce thickens enough to coat the back of a spoon.
Fold in the torn tortillas so they soak up sauce and go soft, then flatten the top and blanket it with both cheeses.
Broil 4 to 5 minutes until the cheese bubbles and browns in spots, then finish with sour cream and avocado and let it settle 3 minutes before scooping.

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Skillet Egg And Potato Hash With Black Beans And Cheddar Toast

American · 45 min · beans · vegetarian, high-protein

Ingredients & steps ↓

2 1/4 lb russet potatoes, diced small
12 eggs large eggs
2 cans (15 oz each) canned black beans, drained and rinsed
2 cups sharp cheddar, shredded
4 tbsp unsalted butter
2 tbsp olive oil
1 large pepper red bell pepper, diced
1 large onion yellow onion, diced
8 thick slices sourdough or country bread
3/4 cup salsa
1 tsp each smoked paprika, cumin, salt, black pepper

Heat the olive oil in a 12-inch skillet over medium-high. Add the diced potatoes in one layer with a big pinch of salt and leave them alone for 6 minutes so they brown before you stir.
Keep cooking, turning every few minutes, for 15 to 18 minutes total, until the outsides are crusty and a piece crushes easily against the side of the pan.
Push the potatoes aside, add the onion and bell pepper with the paprika and cumin, and cook 5 minutes until they soften and smell toasty. Fold in the black beans and warm them through.
Make eight shallow wells in the hash, crack an egg into each, cover the pan, and cook 4 to 5 minutes over medium-low until the whites are set but the yolks still wobble.
While the eggs set, butter the bread, toast it under the broiler, then pile on the cheddar and broil 90 seconds more until the cheese bubbles at the edges.
Scatter the rest of the cheddar over the skillet, spoon salsa around, and serve straight from the pan with the toast for scooping.

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Skillet Grilled Cheese And Creamy Tomato Soup Plate

American · 30 min · vegetarian

Ingredients & steps ↓

1 can (28 oz) crushed tomatoes
1 cup vegetable broth
3/4 cup heavy cream
1 medium yellow onion, diced
3 cloves garlic, minced
2 tbsp plus 4 tbsp butter
8 slices sourdough sandwich bread
10 oz sharp cheddar, shredded
1 tsp dried basil
1 tsp sugar
2 tsp kosher salt
1 tsp black pepper

Melt the 2 tablespoons butter in a saucepan and cook the onion over medium heat 7 minutes, until soft and just starting to color at the edges. Add the garlic and basil for 1 minute.
Pour in the crushed tomatoes, broth, sugar, salt, and pepper and simmer 12 minutes, until the raw tinned edge is gone and the soup has darkened a shade.
Blend the soup smooth with an immersion blender, then stir in the cream off the heat and taste for salt.
Butter one face of each bread slice with the remaining 4 tablespoons and set four slices butter-side down in a cold skillet.
Pile the shredded cheddar high on the dry faces, close the sandwiches butter-side out, and turn the heat to medium-low.
Cook 4 minutes per side, pressing occasionally, until both faces are evenly bronzed and the cheese pulls in strands when you peek at a corner.
Cut each sandwich in half and serve with a bowl of soup for dunking.

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Skillet Ham Fried Rice With Peas And Scrambled Egg

American · 25 min · pork · high-protein

Ingredients & steps ↓

1 lb, diced ham steak
5 cups cooked white rice, chilled
6 large eggs
1 1/2 cups frozen peas
1 cup frozen corn
1, finely diced carrot
4, sliced scallions
3 tbsp soy sauce
2 1/2 tbsp vegetable oil
2 tbsp butter
1 tsp each black pepper and garlic powder

Scramble the beaten eggs softly in 1 tablespoon of the oil over medium heat, about 2 minutes, and slide them out while still a little wet.
Turn the heat to high, add the rest of the oil and the diced ham, and fry 4 minutes until the edges are browned and crisping.
Add the carrot and scallion whites for 2 minutes, then the cold rice. Press it flat and let it sit undisturbed 2 minutes at a time for about 6 minutes, so the grains crisp instead of clumping.
Fold in the peas, corn, soy sauce, butter and the reserved egg, breaking the egg into pieces, and finish with the scallion greens and black pepper.

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Skillet Macaroni And Cheese With Broccoli And Bread Crumbs

American · 35 min · vegetarian, high-protein

Ingredients & steps ↓

9 oz elbow macaroni
2 cups sharp cheddar, shredded
2 cups whole milk
3 tbsp butter
1/3 cup all-purpose flour
14 oz broccoli, cut in small florets
3/4 cup panko bread crumbs
1/4 cup grated Parmesan
1 tsp each dry mustard, black pepper, salt, paprika

Boil the macaroni in salted water 2 minutes short of the package time, adding the broccoli for the last 2 minutes, then drain both together.
Melt 2 tbsp of the butter in an oven-safe skillet, whisk in the flour, and cook 90 seconds until it smells toasted and turns pale blond.
Pour in the milk in a steady stream while whisking, then cook 4 minutes until the sauce thickens enough to coat the whisk.
Off the heat, stir in the cheddar a handful at a time with the dry mustard, salt, and pepper until it melts smooth; adding it off the heat stops it from breaking.
Fold in the macaroni and broccoli so everything is coated.
Toss the panko with the remaining butter, melted, the Parmesan, and the paprika and scatter it over the top.
Broil 3 minutes, watching closely, until the crumbs are golden and the edges bubble.

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