Cookbook

Chicken Alfredo Skillet With Fettuccine And Broccoli

American · 25 min · chicken · high-protein

Ingredients & steps ↓

• 1 1/2 lb, sliced boneless chicken breasts
• 12 oz dry fettuccine
• 1 3/4 cups jarred alfredo sauce
• 1/2 cup heavy cream
• 3/4 cup grated parmesan
• 3 tbsp butter
• 14 oz, florets broccoli
• 4 cloves, minced garlic
• to taste salt, pepper and nutmeg

1. Boil the fettuccine in well-salted water, dropping the broccoli in for the last 3 minutes so it cooks and drains with the pasta. Save a mug of the water.
2. Season the chicken and sear it in the butter over medium-high, 4 minutes on the first side without moving it, until golden, then 3 minutes more until cooked through.
3. Add the garlic for 30 seconds, then the alfredo sauce and cream, scraping the browned bits off the bottom, and simmer 3 minutes until slightly thickened.
4. Toss in the drained pasta, broccoli and parmesan, loosening with pasta water until the sauce clings rather than sits in a puddle. Grate a little nutmeg over and serve at once.

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Chicken And Broccoli Cheddar Hand Pies

American · 40 min · chicken · high-protein

Ingredients & steps ↓

• 2 (14 oz box) refrigerated pie crusts
• 1 1/2 cups cooked rotisserie chicken, shredded
• 2 cups broccoli florets, chopped small
• 3 oz sharp cheddar, shredded
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 3/4 cup whole milk
• 1 tsp mustard powder
• 1 tsp each kosher salt and black pepper
• 1 egg, beaten

1. Heat the oven to 400F and line a sheet pan with parchment. Steam the broccoli in a covered skillet with a splash of water until bright green and barely tender, 3 minutes; drain well.
2. Melt the butter in the same skillet, whisk in the flour and cook 1 minute until it smells nutty, then whisk in the milk and simmer until thick enough to coat a spoon, 2 to 3 minutes.
3. Off heat, stir in the cheddar, mustard powder, salt and pepper until smooth, then fold in the chicken and broccoli. Spread on a plate and chill 5 minutes so it stops running.
4. Unroll the crusts and cut four 6-inch rounds from each. Mound filling on four rounds, brush the rims with egg, cap with the remaining rounds and crimp hard with a fork.
5. Cut two steam vents in each pie, brush the tops with egg, and bake until the crust is deep golden and the filling bubbles at the vents, 18 to 22 minutes.
6. Cool 10 minutes before eating so the filling sets and does not scald.

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Chicken Bacon Ranch Pasta Skillet With Peas

American · 20 min · chicken · high-protein

Ingredients & steps ↓

• about 12 oz meat rotisserie chicken, pulled
• 10 oz dry penne pasta
• 6 slices, crumbled cooked bacon slices
• 1/2 cup ranch dressing
• 3/4 cup whole milk
• 1 1/4 cups sharp cheddar, shredded
• 1 1/2 cups frozen peas
• 3, sliced scallions
• 1 tsp each garlic powder and black pepper

1. Bring salted water to a boil and cook the penne to just shy of al dente, about 9 minutes; scoop out a mugful of the water before draining.
2. In the last 2 minutes of boiling, drop the frozen peas straight into the pasta water so they cook and drain along with it.
3. Return the empty pot to low heat with the milk, ranch and cheddar, whisking about 2 minutes until the cheese is smooth and the sauce coats a spoon.
4. Fold in the pasta, peas and pulled chicken, loosening with pasta water a splash at a time until it is creamy rather than gluey, then top with crumbled bacon and scallions.

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Chicken Cacciatore with Mushrooms and Olives

Italian · 65 min · chicken · dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 3 lb bone-in skin-on chicken thighs
• 12 oz cremini mushrooms
• 2 red bell pepper
• 1 yellow onion
• 4 garlic cloves
• 28 oz can crushed tomatoes
• 3/4 cup dry white wine
• 1 cup Castelvetrano olives, pitted
• 2 tbsp capers, drained
• 2 tsp dried oregano
• 1/2 tsp red pepper flakes
• 3 tbsp olive oil
• 1/2 bunch fresh parsley

1. Pat the thighs dry and season well. Brown them skin-down in the oil in a wide braiser over medium-high 8 minutes without moving them, then 3 minutes on the second side. Set aside skin-up.
2. Pour off all but 2 tbsp of fat. Cook the quartered mushrooms 6 minutes until browned, then add the sliced peppers and onion and cook 6 minutes more.
3. Add the garlic, oregano and pepper flakes for 1 minute, then the wine, scraping the base, and reduce by half.
4. Stir in the tomatoes, olives, capers and 1 tsp salt. Return the thighs skin-up, sitting them so the skin stays proud of the sauce and does not go soft.
5. Simmer uncovered 30 to 35 minutes until the sauce has thickened and the thighs read 175F at the bone — dark meat is safe at 165F but eats far better a little past it.
6. Scatter with parsley and serve with polenta, crusty bread or buttered noodles.

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Chicken Caesar Wrap

American · 15 min · chicken · high-protein

Ingredients & steps ↓

• 2 cups cooked chicken breast, sliced
• 3 cups romaine lettuce, chopped
• 1/3 cup caesar dressing
• 1/3 cup grated parmesan cheese
• 4 large flour tortillas
• 1/2 cup croutons, crushed
• 1/4 tsp black pepper

1. Toss romaine with caesar dressing and half the parmesan in a bowl.
2. Warm tortillas 20 seconds so they roll without cracking.
3. Lay chicken down the center of each tortilla.
4. Top with dressed romaine, remaining parmesan, and crushed croutons.
5. Season with black pepper, fold in the sides, and roll tightly.
6. Slice each wrap in half on the diagonal and serve.

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Chicken Chettinad

Indian · 65 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 1.5 lb bone-in chicken thighs
• 1/3 cup shredded coconut
• 1 tbsp coriander seeds
• 4 dried red chilies
• 1 tsp black peppercorns
• 1 tsp fennel seeds
• 12 fresh curry leaves
• 2 medium yellow onion
• 2 tbsp ginger-garlic paste
• 2 roma tomato
• 3 tbsp neutral oil

1. Dry-roast coconut, coriander seeds, dried chilies, peppercorns and fennel in a pan over medium heat 3-4 minutes until fragrant, then grind to a paste with a little water.
2. Saute sliced onion and curry leaves in oil 7 minutes until the onion is golden, add ginger-garlic paste and cook 1 minute.
3. Add chopped tomato and cook 5 minutes until pulpy.
4. Add chicken and brown 5 minutes, then stir in the ground spice paste and 1 cup water.
5. Cover and simmer 20-25 minutes until chicken is cooked through (165F at the bone) and the gravy is thick; season with salt.

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Chicken Chow Mein

Chinese · 28 min · chicken · dairy-free

Ingredients & steps ↓

• 14 oz fresh thin chow mein noodles
• 8 oz boneless chicken thigh, sliced
• 2 stalks celery, sliced
• 1 carrot, julienned
• 1.5 cups bean sprouts
• 3, cut into lengths scallions
• 2 tbsp oyster sauce
• 1.5 tbsp light soy sauce
• 1 tsp cornstarch
• 3 tbsp neutral oil

1. Toss chicken with cornstarch and 1 tbsp soy sauce and rest 10 minutes.
2. Boil noodles until barely tender, drain, and pan-fry in 1 tbsp oil over high heat until edges crisp; set aside.
3. Stir-fry the chicken in 1 tbsp oil for 3 minutes until cooked through, then remove.
4. Add remaining oil, carrot, and celery and stir-fry 2 minutes.
5. Return noodles and chicken with oyster sauce and remaining soy, tossing 2 minutes.
6. Add bean sprouts and scallions and toss 1 minute until just wilted.

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Chicken Cordon Bleu With Dijon Cream Sauce

American · 45 min · chicken · high-protein

Ingredients & steps ↓

• 1.5 lb (4 pieces) boneless skinless chicken breasts
• 4 oz thin-sliced deli ham
• 4 oz sliced Swiss cheese
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 3 tbsp salted butter
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1/2 cup chicken broth
• 6 oz wide egg noodles
• 2 tbsp fresh parsley, chopped
• 1.5 tsp each kosher salt and black pepper

1. Heat oven to 400F and set a wire rack over a sheet pan.
2. Butterfly each chicken breast almost through, open it like a book, and pound it to a quarter inch so it will roll without splitting.
3. Season the inside, lay on a slice of ham and a slice of Swiss, then roll each breast up tightly from a short end and secure with two toothpicks.
4. Coat each roll in seasoned flour, then beaten egg, then panko, pressing the crumbs on firmly so they do not fall away in the pan.
5. Brown the rolls in the olive oil and butter over medium heat, about 2 minutes per side on all four sides, until the crust is evenly golden.
6. Transfer the rolls to the rack and bake 15 to 18 minutes until an instant-read thermometer reads 165F at the center of the thickest roll.
7. Meanwhile boil the egg noodles until just tender and pour off all but a tablespoon of fat from the skillet.
8. Add the broth to the hot skillet, scrape up the browned bits, then whisk in the cream and Dijon and simmer 3 minutes until the sauce coats a spoon.
9. Pull the toothpicks, slice each roll on the bias, and serve over the noodles under the Dijon cream with parsley on top.

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Chicken Enchilada Bake With Green Chiles

American · 45 min · chicken · high-protein

Ingredients & steps ↓

• 1 1/2 lb boneless skinless chicken breasts
• 12 corn tortillas
• 2 cups red enchilada sauce
• two 4 oz cans canned diced green chiles
• 2 1/2 cups shredded Monterey Jack
• 1/2 cup sour cream
• 1 medium yellow onion
• one 15 oz can canned black beans, rinsed
• 1 tbsp vegetable oil
• 1 tsp each cumin and chili powder

1. Heat the oven to 400°F and oil a 9x13 baking dish.
2. Simmer the chicken in salted water until it reads 165°F at the thickest point, about 14 minutes, then shred with two forks.
3. Cook the onion in the oil over medium heat until translucent and soft, about 5 minutes, then stir in the cumin, chili powder and chiles.
4. Fold the shredded chicken, beans, sour cream, onion mixture and 1 cup of the enchilada sauce together until evenly coated.
5. Spread 1/2 cup sauce in the dish, layer 6 tortillas torn to fit, half the filling and a third of the cheese; repeat.
6. Pour the remaining sauce over the top, scatter the last of the cheese, and cover with foil.
7. Bake 20 minutes covered, then uncover and bake 8 to 10 minutes more until the cheese blisters and the edges bubble.
8. Rest 10 minutes so the layers set before cutting into squares.

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Chicken Enchiladas with Red Sauce

Tex-mex · 55 min · chicken · high-protein

Ingredients & steps ↓

• 3 cups Cooked shredded chicken
• 12 Corn tortillas
• 3 cups Red enchilada sauce
• 2 cups Shredded cheddar cheese
• 1, diced Yellow onion
• 1 can (4 oz) Canned diced green chiles
• 1 tsp Ground cumin
• 2 tbsp Vegetable oil

1. Preheat the oven to 375F. Saute the onion in oil until soft, about 4 minutes, then mix with the chicken, green chiles, cumin, and 1/2 cup cheese.
2. Warm the tortillas briefly to make them pliable, then dip each in enchilada sauce.
3. Spread a thin layer of sauce in a 9x13 baking dish.
4. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.
5. Pour the remaining sauce over the top and sprinkle with the rest of the cheese.
6. Bake until bubbling and the cheese is melted, about 25 minutes.

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Chicken Etouffee

Cajun · 55 min · chicken · high-protein

Ingredients & steps ↓

• 1.5 lb boneless chicken thighs
• 5 tbsp butter
• 0.33 cup all-purpose flour
• 1 yellow onion
• 1 green bell pepper
• 2 celery stalks
• 3 cups chicken stock
• 1.5 tbsp cajun seasoning
• 3 green onions
• 2 cups long-grain white rice

1. Melt butter and whisk in flour, cooking to a medium-brown roux, about 12 minutes.
2. Add diced onion, bell pepper, and celery and cook 6 minutes.
3. Whisk in the stock and cajun seasoning to build a smooth gravy.
4. Add diced chicken thighs and simmer 25 minutes until tender and the sauce thickens.
5. Stir in green onions and serve over white rice.

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Chicken Fried Steak with Cream Gravy

American · 45 min · beef · high-protein

Ingredients & steps ↓

• 4 pieces cube steak
• 1.5 cups all-purpose flour
• 2 eggs
• 2.5 cups whole milk
• 1 cup vegetable oil
• 2 tsp coarse black pepper
• 2 tsp kosher salt
• 1 tsp garlic powder

1. Season the flour with the salt, pepper and garlic powder.
2. Dredge each steak in flour, then beaten egg, then flour again, pressing firmly.
3. Fry in half an inch of hot oil, 4 minutes per side, until deep golden. Drain.
4. Pour off all but 3 tbsp of oil, whisk in 3 tbsp of the seasoned flour and cook 2 minutes.
5. Add the milk slowly, whisking, and simmer to a thick gravy. Season heavily with pepper.
6. Spoon over the steaks and serve at once.

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Chicken Gyro Bowl

Greek · 35 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

• 1.25 lb boneless chicken thighs
• 3 cups cooked white rice
• 1 cucumber
• 1 cup cherry tomatoes
• 1/2 red onion
• 3/4 cup plain Greek yogurt
• 1 lemon
• 2 garlic cloves
• 1 tbsp dried oregano
• 3 tbsp olive oil

1. Toss chicken with olive oil, lemon juice, oregano, and half the minced garlic; marinate 15 minutes.
2. Make tzatziki by mixing yogurt with grated cucumber, remaining garlic, and a pinch of salt.
3. Sear chicken over medium-high heat about 12 minutes until 165F, then slice.
4. Divide rice among bowls and top with sliced chicken, tomatoes, and red onion.
5. Spoon tzatziki over the top and finish with a squeeze of lemon.

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Chicken Katsu Don

Japanese · 40 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

• 1 lb boneless chicken thighs
• 1.5 cups panko breadcrumbs
• 0.5 cup all-purpose flour
• 4 eggs
• 1 yellow onion
• 1 cup dashi stock
• 3 tbsp soy sauce
• 2 tbsp mirin
• 4 cups cooked short-grain rice
• 2 cups neutral frying oil

1. Pound chicken thighs to even 1/2 inch thickness, season with salt. Dredge in flour, dip in 1 beaten egg, then coat in panko.
2. Heat frying oil to 340F. Fry cutlets 3-4 minutes per side until golden and internal temp reaches 165F. Drain and rest, then slice into strips.
3. In a small pan, simmer dashi, soy sauce, mirin and thinly sliced onion for 5 minutes until onion softens.
4. Lay sliced katsu into the simmering broth. Pour 3 beaten eggs over the top and cover; cook 2 minutes until eggs are just set.
5. Slide each portion of katsu and egg over a bowl of hot rice, spooning some broth on top. Serve immediately.

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Chicken Noodle Soup With Garlic Butter Toast

American · 35 min · chicken · high-protein

Ingredients & steps ↓

• 14 oz cooked rotisserie chicken, shredded
• 8 oz wide egg noodles
• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 carrots, sliced
• 3 celery ribs, sliced
• 8 cups chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• 1 1/2 tsp each kosher salt and black pepper
• 6 thick slices sourdough bread
• 3 tbsp butter, softened
• 3 cloves garlic, minced
• 1/4 cup flat-leaf parsley, chopped

1. Heat the oil in a Dutch oven over medium and cook the onion, carrots and celery with a pinch of salt until the onion is translucent and the carrots have lost their squeak, 7 to 8 minutes.
2. Pour in the broth, add the thyme and bay leaf, and bring to a hard simmer.
3. Add the noodles and cook until just tender with a little chew, 6 to 7 minutes, stirring so they do not stick to the bottom.
4. Stir in the shredded chicken and simmer 3 minutes more, until heated through; season with salt and pepper and discard the bay leaf.
5. Mash the butter with the garlic, spread it thick on the bread, and broil 2 to 3 minutes until the edges are browned and the centers sizzle.
6. Ladle the soup into bowls, shower with parsley, and serve the toast alongside for dunking.

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Chicken Parmesan Over Spaghetti With Garlic Bread

American · 55 min · chicken · high-protein

Ingredients & steps ↓

• 2 1/4 lb (4 large, halved into cutlets) boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 eggs large eggs
• 1 cup Italian-seasoned breadcrumbs
• 1/2 cup grated Parmesan
• 1 1/2 cups shredded mozzarella
• 2 1/2 cups marinara sauce
• 10 oz spaghetti
• 3 tbsp olive oil
• half a 1 lb loaf Italian bread
• 2 tbsp unsalted butter, softened
• 3 cloves garlic cloves
• 1 tsp each dried oregano, salt, black pepper

1. Heat the oven to 425F. Set out three shallow dishes: flour in the first, eggs beaten with a splash of water in the second, breadcrumbs mixed with the Parmesan and oregano in the third.
2. Halve each breast horizontally into two cutlets and pound them to an even half inch. Salt them, then coat each one flour, egg, crumb, pressing the crumbs on firmly so they stay put.
3. Heat the olive oil in a large skillet over medium-high. Fry the cutlets in batches, 3 minutes a side, until deep golden and crisp. Move them to a sheet pan as they finish — they will keep cooking in the oven.
4. Spoon marinara over each cutlet, top with mozzarella, and bake 8 to 10 minutes until the cheese is melted and blistered in spots.
5. Meanwhile boil the spaghetti in well-salted water until just past al dente, about 9 minutes, and toss it with the remaining warm marinara.
6. Split the bread, mash the butter with the minced garlic and a pinch of salt, spread it on, and broil 2 to 3 minutes until the edges are brown and the kitchen smells like garlic. Serve a cutlet over a nest of spaghetti with bread alongside.

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Chicken Parmesan Sliders With Marinara And Mozzarella

American · 25 min · chicken · high-protein

Ingredients & steps ↓

• 1 1/2 lb, frozen or fresh breaded chicken cutlets
• 12 small slider buns
• 1 1/4 cups marinara sauce
• 2 cups mozzarella, shredded
• 1/2 cup grated parmesan
• 2 tbsp, melted butter
• 1 tsp each dried oregano, garlic powder and red pepper flakes

1. Heat the oven to 425F and bake the cutlets on a sheet pan for 14 minutes, flipping once, until the crust is crisp and they read 165F at the thickest point.
2. Warm the marinara with the oregano and pepper flakes in a small pan while the chicken bakes.
3. Split the slider buns as one slab, brush the cut faces with the melted butter mixed with garlic powder, and slide them into the oven for the last 3 minutes of the chicken bake so they toast at the edges.
4. Cut each cutlet in half, sit it on the bottom buns, spoon on marinara and pile the mozzarella and parmesan over. Return to the oven for 3 minutes, just until the cheese blisters, then cap and cut apart.

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Chicken Parmesan with Melted Provolone

Italian · 55 min · chicken · high-protein

Ingredients & steps ↓

• 2 lb boneless skinless chicken breasts
• 2 eggs
• 1 cup all-purpose flour
• 1.5 cups Italian breadcrumbs
• 3/4 cup grated Parmesan
• 8 slices sliced provolone
• 8 oz fresh mozzarella
• 28 oz can crushed San Marzano tomatoes
• 4 garlic cloves
• 1 bunch fresh basil
• 1/2 cup olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes

1. Halve the breasts horizontally and pound the four cutlets to an even 1/2 inch between sheets of plastic. Even thickness is why the thin end is not dry by the time the middle is done.
2. Warm 2 tbsp of the oil in a saucepan, add the sliced garlic, oregano and pepper flakes for 1 minute, then the tomatoes and 1 tsp salt. Simmer 20 minutes until thickened, and tear in half the basil at the end.
3. Set up flour, beaten egg, and breadcrumbs mixed with half the Parmesan. Season the cutlets, then flour, egg and crumb each one, pressing the coating on firmly.
4. Fry in the remaining oil in a large skillet over medium-high, 3 minutes a side, until deep golden. They will not be cooked through yet.
5. Heat the oven to 425F. Spread a thin layer of sauce in a baking dish, sit the cutlets on top, spoon a stripe of sauce down the middle of each — leaving the edges bare so they stay crisp — and cover with provolone, torn mozzarella and the remaining Parmesan.
6. Bake 12 to 15 minutes until the cheese is browned in spots and the chicken reads 165F at its thickest point. Rest 5 minutes and finish with the remaining basil.

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Chicken Pot Pie

American · 55 min · chicken

Ingredients & steps ↓

• 3 cups cooked chicken, shredded
• 2 cups frozen mixed vegetables
• 4 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1 sheet refrigerated pie crust
• 1 tsp salt
• 1/2 tsp black pepper

1. Preheat oven to 400F.
2. Melt butter in a skillet, whisk in flour, and cook 1 minute.
3. Gradually whisk in broth and milk; simmer until thickened, 4 minutes.
4. Stir in chicken, vegetables, salt, and pepper, then pour into a deep pie dish.
5. Lay pie crust over the top, crimp the edges, and cut a few vents.
6. Bake 30 minutes until the crust is golden; cool 10 minutes before serving.

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Chicken Quesadillas With Peppers And Pepper Jack

American · 30 min · chicken · high-protein

Ingredients & steps ↓

• 8 large flour tortillas
• 14 oz rotisserie chicken meat, shredded
• 3 cups pepper Jack, shredded
• 2, sliced thin bell peppers
• 1 medium, sliced yellow onion
• 2 1/2 tbsp canola oil
• 3/4 cup salsa
• 1/2 cup sour cream
• 1 tbsp total cumin, chili powder and salt

1. Cook the peppers and onion in the oil over high heat for 6 minutes until they are limp and browned in spots, then stir in the chicken and spices.
2. Wipe the skillet and set it over medium heat with no added fat.
3. Lay one tortilla in the dry pan, cover half with cheese, then the chicken and pepper mixture, then more cheese, and fold it over.
4. Cook 2 to 3 minutes per side, pressing with a spatula, until the tortilla is speckled brown and crisp and the cheese runs at the edges.
5. Slide onto a cutting board and rest 1 minute before cutting so the filling sets and stays inside.
6. Cut into wedges and serve with salsa and sour cream.

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Chicken Queso Quesadilla

Tex-mex · 22 min · chicken · high-protein

Ingredients & steps ↓

• 2 cups Cooked shredded chicken
• 4 Large flour tortillas (burrito size)
• 2 cups Shredded Monterey Jack cheese
• 1 can (4 oz) Canned diced green chiles
• 1/2, diced Yellow onion
• 1 tsp Ground cumin
• 2 tbsp Butter

1. Toss the shredded chicken with cumin, green chiles, and diced onion.
2. Melt a little butter in a large skillet over medium heat.
3. Place a tortilla in the skillet, cover half with cheese, then chicken mixture, then more cheese, and fold over.
4. Cook until the bottom is golden, about 3 minutes, then flip and cook 2 more minutes until crisp and the cheese melts.
5. Repeat with the remaining tortillas, adding butter as needed.
6. Let rest 1 minute, then cut each quesadilla into wedges.

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Chicken Salad Bowls With Grapes, Pecans And Butter Lettuce

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

Ingredients & steps ↓

• 1 1/2 lb, shredded from a rotisserie bird cooked chicken
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 1/2 cups, halved red grapes
• 1 cup, toasted and chopped pecans
• 4 stalks, finely diced celery
• 2 heads, torn butter lettuce
• 3, sliced scallions
• 2 tbsp, chopped fresh tarragon
• 1, juiced lemon
• 1 tbsp dijon mustard
• 1 tsp kosher salt
• 3/4 tsp black pepper

1. Toast the pecans dry in a skillet over medium heat for 4 minutes, shaking the pan, until they darken a shade and smell nutty. Cool them before chopping so they stay crunchy.
2. Pull the chicken into bite-size shreds rather than cutting it, which gives the dressing something to hold onto.
3. Whisk the mayonnaise, sour cream, dijon, lemon juice, tarragon, salt and pepper together, then fold in the chicken, celery and scallions until evenly coated.
4. Add the grapes and most of the pecans and fold once or twice more, stopping before the grapes break.
5. Pile the salad onto beds of torn butter lettuce and scatter the last of the pecans over the top.

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Chicken Salad Sandwiches With Grapes And Toasted Walnuts

American · 20 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

• 1 1/4 lb rotisserie chicken meat, diced
• 1/2 cup plus 2 tbsp mayonnaise
• 1 1/2 cups, halved red grapes
• 2/3 cup walnut halves
• 3 ribs, diced celery
• 8 slices white sandwich bread
• 4 leaves green leaf lettuce
• 1/2, juiced lemon
• 2 tsp total salt, black pepper and onion powder

1. Toast the walnuts in a dry skillet for 4 minutes until fragrant and lightly darkened, then chop them coarsely and cool.
2. Dice the chicken into half-inch pieces rather than shredding it, so the salad has some bite.
3. Fold the chicken with the mayonnaise, lemon juice, celery, salt, pepper and onion powder until evenly coated.
4. Add the grapes and walnuts last and fold gently so the grapes stay whole.
5. Chill 10 minutes; the salad tightens and tastes noticeably better cold.
6. Lay lettuce on four slices of bread, mound on the chicken salad, and close and cut the sandwiches.

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Chicken Sausage And Sweet Pepper Egg Skillet

American · 30 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

• 14 oz cooked chicken sausage links, sliced
• 8 large eggs
• 3 red and yellow bell peppers, sliced
• 1 medium yellow onion, sliced
• 1 lb russet potatoes, cut in 1/2-inch dice
• 2 1/2 tbsp olive oil
• 1 cup sharp cheddar, shredded
• 1 1/2 tbsp butter
• 3 scallions, sliced
• 1 tsp each Italian seasoning and black pepper

1. Microwave the diced potatoes covered for 6 minutes until just tender, then pat them dry.
2. Heat the oil in a 12-inch oven-safe skillet over medium-high and brown the potatoes in one layer, 5 minutes, without stirring.
3. Add the sausage slices and sear 3 minutes until the cut faces are browned and the fat renders.
4. Stir in the peppers, onion, and seasonings and cook 4 minutes until the peppers are limp and edged with color.
5. Melt the butter into the pan, pour in the beaten eggs, and stir gently over medium-low until they are two-thirds set but still glossy.
6. Scatter the cheddar, slide the skillet under a hot broiler for 2 minutes until the top puffs and the cheese browns in spots.
7. Finish with scallions and cut into wedges.

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Chicken Shawarma Rice Bowl with Tahini

Middle-eastern · 35 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 1 lb boneless chicken thighs
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp smoked paprika
• 1 cup basmati rice
• 3 tbsp tahini
• 1, juiced lemon
• 1.5 cups, diced cucumber and tomato
• 2 tbsp extra-virgin olive oil

1. Toss the chicken thighs with cumin, coriander, turmeric, paprika, olive oil, and salt and marinate 10 minutes.
2. Cook the basmati rice according to package directions and keep warm.
3. Sear the chicken in a hot skillet over medium-high heat for 6 to 7 minutes per side until cooked through to 165F, then slice.
4. Whisk the tahini with lemon juice and a few tablespoons of water until pourable.
5. Divide rice among bowls, top with sliced chicken and the cucumber-tomato salad, and drizzle with tahini sauce.

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Chicken Shawarma Wraps with Garlic Toum

Middle-eastern · 50 min · chicken · high-protein

Ingredients & steps ↓

• 2 lb boneless chicken thighs
• 1/2 cup plain yogurt
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 10 garlic cloves
• 2 lemon
• 3/4 cup neutral oil
• 4 large flour flatbreads
• to serve tomatoes and pickles

1. Toss chicken with yogurt (reserving 1 tbsp), cumin, paprika, turmeric, cinnamon, 3 minced garlic cloves, juice of 1 lemon, and salt. Marinate 20 minutes.
2. For the toum, blend the remaining 7 garlic cloves with 1/2 tsp salt in a food processor until finely pureed. With the motor running, add the oil in a very thin stream, alternating with the juice of 1 lemon a teaspoon at a time, until it emulsifies into a fluffy white sauce. If it breaks, slowly blend the mixture into the reserved tablespoon of yogurt to bring it back.
3. Heat a heavy skillet or grill pan over medium-high and sear chicken 5-6 minutes per side until charred and 165F.
4. Rest 5 minutes, then slice thin across the grain.
5. Warm flatbreads, spread with toum, and fill with chicken, tomatoes, and pickles.
6. Roll tightly and toast seam-side down 1 minute to seal.
7. Assemble the wraps while the chicken rests so everything is warm together.

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Chicken Souvlaki Skewers

Greek · 40 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 1.5 lb boneless chicken thighs
• 3 tbsp olive oil
• 1 lemon
• 3 garlic cloves
• 1 tbsp dried oregano
• 1 red onion
• 1 green bell pepper
• 1/4 cup plain Greek yogurt

1. Cut chicken into 1.5-inch cubes and toss with olive oil, lemon juice, minced garlic, oregano, and yogurt.
2. Marinate at least 20 minutes (up to overnight) in the fridge.
3. Thread chicken onto skewers, alternating with onion and pepper chunks.
4. Grill or broil over high heat, turning every few minutes, about 12-15 minutes until 165F internal.
5. Rest 5 minutes and finish with a squeeze of lemon.

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Chicken Taco Bowl

Tex-mex · 30 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 1.25 lb Boneless skinless chicken breast
• 3 cups Cooked cilantro-lime rice
• 1 can (15 oz), rinsed Canned black beans
• 1.5 cups Frozen corn
• 3 cups, shredded Romaine lettuce
• 1 cup Pico de gallo
• 2 tbsp Taco seasoning
• 2 tbsp Olive oil

1. Toss the chicken with taco seasoning and 1 tbsp oil.
2. Heat remaining oil in a skillet over medium-high and cook chicken until 165F internal, about 6 minutes per side. Rest 5 minutes, then slice.
3. Warm the black beans and corn together in a small saucepan, about 4 minutes.
4. Divide the rice among four bowls.
5. Top each with sliced chicken, beans and corn, shredded romaine, and pico de gallo.
6. Season with salt and a squeeze of lime to serve.

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Chicken Tagine with Olives and Preserved Lemon

Mediterranean · 55 min · chicken · dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 8 bone-in chicken thighs
• 2, sliced yellow onion
• 4, minced garlic cloves
• 1, rind sliced preserved lemon
• 3/4 cup, pitted green olives
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 pinch saffron threads
• 3 tbsp extra-virgin olive oil
• 1/4 cup, chopped fresh cilantro

1. Brown the seasoned chicken thighs in olive oil in a heavy pot over medium-high heat, then set aside.
2. Lower the heat and soften the onions for 8 minutes, then add garlic, ginger, turmeric, and saffron.
3. Return the chicken to the pot with a cup of water and bring to a simmer.
4. Cover and cook for 30 minutes until the chicken is tender and reaches 175F.
5. Stir in the preserved lemon and olives and simmer uncovered for 5 minutes to reduce the sauce.
6. Scatter cilantro over the top and serve with bread or couscous.

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Chicken Tender Baskets With Honey Mustard And Waffle Fries

American · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

• 1 1/2 lb, cut in strips boneless chicken breasts
• 3/4 cup all-purpose flour
• 2 1/2 cups panko bread crumbs
• 2 large eggs
• 1 cup, for frying canola oil
• 28 oz bag frozen waffle fries
• 3 tbsp honey
• 1/4 cup yellow mustard
• 1/4 cup mayonnaise
• 1 1/2 tbsp total salt, pepper, paprika and garlic powder

1. Bake the waffle fries at 450F for 22 minutes, flipping once, until the ridges are browned and crisp.
2. Whisk the honey, mustard and mayonnaise together and refrigerate the dipping sauce.
3. Season the flour heavily with salt, pepper, paprika and garlic powder, and beat the eggs in a second dish.
4. Coat each chicken strip in flour, then egg, then panko, pressing firmly so the crumbs form a solid shell.
5. Fry in 350F oil for 3 minutes per side until the crust is deep gold and the thickest tender reads 165F inside.
6. Drain on a rack and salt immediately, then serve in baskets with the fries and honey mustard.

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Chicken Teriyaki Bento

Japanese · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

• 1 lb boneless chicken thighs
• 4 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
• 4 cups cooked short-grain rice
• 1 head broccoli
• 3 eggs
• 1 tbsp neutral oil

1. Whisk soy sauce, mirin, sake and sugar for the teriyaki glaze.
2. Sear chicken skin-side down in oil over medium 6 minutes, flip, and cook 5 minutes to 165F.
3. Add the glaze and simmer 2-3 minutes, turning the chicken until coated and glossy; slice.
4. Blanch broccoli florets 2 minutes and shock in cold water to keep them bright.
5. Cook beaten eggs into a thin folded omelet and slice into ribbons.
6. Pack rice, sliced teriyaki chicken, broccoli and egg into bento boxes; cool fully before sealing.

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Chicken Thighs In Creamy Tomato And Spinach Sauce

American · 40 min · chicken · gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 8 thighs, about 3 lb bone-in skin-on chicken thighs
• 1 cup, drained and chopped sun-dried tomatoes in oil
• 10 oz baby spinach
• 1 1/4 cups heavy cream
• 3/4 cup grated parmesan
• 1, diced yellow onion
• 5 cloves, minced garlic
• 1/2 cup chicken broth
• 2 tbsp olive oil
• 1/3 cup, torn fresh basil
• 1 tsp dried oregano
• 2 tsp kosher salt
• 1 tsp black pepper

1. Dry the chicken skin well and season the thighs all over. Lay them skin-down in the olive oil in a cold skillet, turn the heat to medium, and cook 12 minutes without moving them, until the skin is deep gold and lifts away from the pan cleanly. Turn them, cook 3 minutes, and set aside.
2. Pour off all but 2 tablespoons of the fat, add the onion and cook 4 minutes until soft, then add the garlic, oregano and sun-dried tomatoes for 1 minute.
3. Deglaze with the broth, scraping up the browned bits, then add the cream and simmer 4 minutes until it thickens slightly. Whisk in the parmesan.
4. Wilt in the spinach a handful at a time, about 2 minutes, until it collapses into the sauce.
5. Nestle the thighs back in skin-side up, keeping the skin above the sauce so it stays crisp, and simmer 8 minutes until they read 175F. Finish with the basil.

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Chicken Tikka Masala

Indian · 55 min · chicken · gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 1 1/4 lb boneless chicken breast
• 1/2 cup plain yogurt
• 1 can (14 oz) canned crushed tomatoes
• 1/4 cup heavy cream
• 1 medium yellow onion
• 2 tbsp ginger-garlic paste
• 2 tsp garam masala
• 1 tbsp smoked paprika
• 2 tbsp neutral oil

1. Marinate cubed chicken in yogurt, 1 tbsp ginger-garlic paste, half the garam masala and half the paprika for 20 minutes.
2. Sear chicken in 1 tbsp oil over high heat 5-6 minutes to char the edges; set aside.
3. Saute chopped onion in remaining oil 6 minutes, add rest of ginger-garlic paste and spices, cook 1 minute.
4. Add crushed tomatoes and simmer 10 minutes until thick, then blend smooth and return to pan.
5. Stir in cream, add chicken and simmer 8 minutes until cooked through (165F); season with salt.

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Chicken Tinga Tostadas

Mexican · 35 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

• 1.5 lb boneless skinless chicken thighs
• 1 large yellow onion, sliced
• 4 cloves garlic, smashed
• 1 can (14 oz) fire-roasted tomatoes
• 2 peppers + 1 tsp sauce chipotle in adobo
• 1 tsp dried oregano
• 1 tsp ground cumin
• 10 tostada shells
• 4 oz queso fresco, crumbled
• 1 avocado, sliced
• 1 lime
• 1 tsp kosher salt

1. Simmer chicken with onion, garlic, salt + water to cover in a saucepan 18 min until cooked through. Reserve 1/2 cup poaching liquid; shred chicken.
2. Blend tomatoes, chipotles + adobo, half the cooked onion, oregano, cumin until smooth.
3. Return blended sauce to the pan with shredded chicken + reserved liquid. Simmer 5 min to thicken slightly.
4. Pile chicken onto tostadas; top with queso fresco, avocado, lime.

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Chicken Tinga Tostadas

Mexican · 35 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

• 1.25 lb boneless skinless chicken breasts
• 4 roma tomatoes
• 3 chipotle peppers in adobo
• 1 white onion
• 3 garlic cloves
• 8 tostada shells
• 1 cup canned refried pinto beans
• 1/3 cup Mexican crema
• 1/2 cup crumbled queso fresco
• 2 cups shredded romaine lettuce

1. Simmer the chicken breasts in salted water for 15 minutes, then shred and reserve some cooking liquid.
2. Blend tomatoes, chipotles, half the onion, and garlic until smooth.
3. Slice the remaining onion and cook in 1 tbsp oil for 4 minutes until soft.
4. Add the blended sauce and cook for 6 minutes until deepened in color.
5. Fold in the shredded chicken with a splash of the cooking liquid and simmer 3 minutes to coat.
6. Spread beans on each tostada, pile on the tinga, and top with lettuce, crema, and queso fresco.

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Chicken Tortilla Soup With Avocado And Crisp Tortilla Strips

American · 35 min · chicken · high-protein

Ingredients & steps ↓

• 14 oz rotisserie chicken meat, shredded
• 4 cups chicken broth
• 14.5 oz can diced tomatoes with green chiles
• 15 oz can black beans, rinsed
• 1 1/2 cups frozen corn
• 1 large, diced yellow onion
• 5, cut in strips corn tortillas
• 3 tbsp canola oil
• 1 large, diced avocado
• 1 cup pepper Jack, shredded
• 1, in wedges lime
• 1 tbsp total cumin, chili powder and salt

1. Fry the tortilla strips in the oil over medium-high heat for 3 minutes, turning, until stiff and golden, then drain and salt them.
2. Cook the onion in the same pot for 4 minutes until softened, then stir in the cumin and chili powder for 30 seconds until fragrant.
3. Add the broth, tomatoes and beans and simmer 10 minutes until the soup tastes rounded rather than sharp.
4. Stir in the chicken and corn and heat 3 minutes until steaming.
5. Ladle into bowls and top with avocado, cheese and a nest of the fried strips.
6. Serve with lime wedges so each bowl gets squeezed right before eating.

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Chicken and Andouille Gumbo

Cajun · 120 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

• 1.5 lb boneless chicken thighs
• 12 oz andouille sausage
• 0.75 cup all-purpose flour
• 0.75 cup vegetable oil
• 1 large yellow onion
• 1 green bell pepper
• 3 celery stalks
• 8 cups chicken stock
• 2 tbsp cajun seasoning
• 2 cups long-grain white rice

1. Whisk oil and flour in a heavy pot over medium heat. Stir constantly 30-40 minutes until the roux is dark chocolate brown; do not let it burn.
2. Add diced onion, bell pepper, and celery to the roux and cook 6-8 minutes until softened.
3. Slowly whisk in the chicken stock, then add cajun seasoning and sliced andouille. Bring to a simmer.
4. Add the chicken thighs and simmer uncovered 45 minutes, skimming fat off the top.
5. Remove chicken, shred, and return to the pot. Simmer 10 more minutes and adjust seasoning.
6. Meanwhile cook rice in 4 cups water 18 minutes until tender.
7. Serve gumbo ladled over a scoop of white rice.

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Chicken and Sausage Jambalaya Big Batch

Cajun · 75 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 2 lb boneless chicken thighs
• 1 lb andouille sausage
• 4 cups long-grain white rice
• 2 yellow onion
• 2 green bell pepper
• 4 celery stalks
• 6 cups chicken stock
• 28 oz can diced tomatoes
• 3 tbsp cajun seasoning
• 6 green onions

1. Brown the sliced andouille and diced chicken thighs in a large pot 10 minutes; set aside.
2. Saute diced onion, bell pepper, and celery in the rendered fat 8 minutes.
3. Stir in rice and cajun seasoning and toast 3 minutes.
4. Add tomatoes, stock, and the reserved meats; bring to a boil.
5. Cover and simmer on low 25 minutes without stirring until rice is tender.
6. Rest 10 minutes, fold in green onions, and portion for the week.

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Chicken and Veggie Rice Bowl

American · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

• 2 Boneless skinless chicken breasts
• 1 cup Brown rice
• 2 cups sliced Bell peppers (red, yellow, green)
• 1 cup sliced Zucchini
• 2 tablespoons Olive oil
• 2 tablespoons Soy sauce
• 2 Garlic cloves
• to taste Salt and pepper

1. Cook the brown rice according to package instructions, set aside.
2. While rice cooks, dice the chicken breasts into bite-sized pieces.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until golden and cooked through, about 8-10 minutes. Remove and set aside.
4. In the same skillet, add remaining olive oil. Sauté minced garlic until fragrant, about 30 seconds.
5. Add sliced bell peppers and zucchini to the skillet. Cook until vegetables are tender, about 5-7 minutes.
6. Return cooked chicken to the skillet, add soy sauce, and stir to combine. Cook for another 2-3 minutes to meld flavors.
7. Serve the chicken and vegetable mixture over the cooked brown rice.

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Chicken and Waffles

American · 50 min · chicken · high-protein

Ingredients & steps ↓

• 6 boneless, skinless chicken thighs
• 2 cups buttermilk
• 2.5 cups all-purpose flour
• 1 tbsp baking powder
• 2 tsp paprika
• 1 tsp garlic powder
• 2 eggs
• 3 cups vegetable oil
• 1/2 cup maple syrup
• 4 tbsp butter

1. Soak the thighs in 1 cup of the buttermilk for 20 minutes.
2. Dredge in 1.5 cups of the flour seasoned with the paprika, garlic powder, and a generous pinch each of salt and pepper, then rest 10 minutes.
3. Fry at 325°F for 6 minutes per side until golden and the thickest piece reads 165°F on an instant-read thermometer.
4. Whisk the remaining flour, baking powder, eggs, remaining buttermilk and melted butter into a batter.
5. Cook in a hot waffle iron until crisp.
6. Serve the chicken on the waffles with warm maple syrup.

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Chickpea Salad Sandwiches With Celery And Dill

American · 15 min · beans · vegetarian

Ingredients & steps ↓

• 2 cans (15 oz each) canned chickpeas, drained and rinsed
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 3 ribs celery
• 1/4 small red onion
• 3 tbsp chopped fresh dill
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 8 slices sandwich bread
• 3 oz, sliced sharp cheddar
• 4 large romaine leaves
• 1 large tomato
• 1 tsp each kosher salt and black pepper

1. Dry the chickpeas well on a towel, then mash about two-thirds of them with a fork until they hold together like chunky paste and the rest stay whole.
2. Fold in the mayonnaise, yogurt, mustard, and lemon juice until every chickpea is coated and the mix mounds on a spoon.
3. Stir in the finely diced celery, minced red onion, dill, salt, and pepper; taste and add lemon until it tastes bright, not flat.
4. Toast the bread until it is firm and lightly golden so it will not go soggy under the filling.
5. Lay cheddar on four slices, mound the chickpea salad over it, and add lettuce and sliced tomato.
6. Close the sandwiches, press gently, and cut on the diagonal.

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Chickpea Shakshuka

Mediterranean · 35 min · beans · vegetarian

Ingredients & steps ↓

• 3 tbsp olive oil
• 1 yellow onion, sliced
• 1 bell pepper, sliced
• 4 cloves garlic, minced
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) chickpeas, drained
• 5 eggs
• 3 oz feta, crumbled
• 1/3 cup fresh parsley
• 1 loaf crusty bread
• 1 tsp kosher salt

1. Heat oil in a 12-inch skillet over medium. Cook onion + bell pepper 8 min until soft.
2. Add garlic, cumin, paprika; stir 30 sec. Add tomatoes + chickpeas + salt; simmer 10 min to thicken.
3. Make 5 wells in the sauce; crack an egg into each. Cover, reduce heat to low, cook 5–7 min until whites are set but yolks still runny.
4. Off heat. Scatter feta + parsley. Serve with bread for scooping.

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Chilaquiles Rojos

Mexican · 20 min · vegetarian

Ingredients & steps ↓

• 6 cups corn tortilla chips
• 3 guajillo chiles
• 4 roma tomatoes
• 1/2 white onion
• 2 garlic cloves
• 2 large eggs
• 1/4 cup Mexican crema
• 1/3 cup crumbled queso fresco
• 2 tbsp vegetable oil

1. Toast guajillo chiles in a dry pan for 30 seconds, then soak in hot water for 5 minutes.
2. Blend the drained chiles with tomatoes, onion, garlic, and 1/2 cup water until smooth.
3. Fry the salsa in oil over medium heat for 6 minutes until slightly thickened; season with salt.
4. Fold the tortilla chips into the simmering salsa and toss for 1 to 2 minutes so they soften but stay intact.
5. Fry or scramble the eggs to your liking in a separate pan.
6. Plate the chilaquiles, top with the eggs, and finish with crema, queso fresco, and sliced onion.

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Chilaquiles Verdes with Fried Eggs

Mexican · 30 min

Ingredients & steps ↓

• 1.25 lb tomatillos, husked
• 2 serrano chiles
• 1 white onion
• 3 garlic cloves
• 1/2 bunch cilantro
• 10 oz thick corn tortilla chips
• 4 eggs
• 4 oz queso fresco, crumbled
• 1/3 cup Mexican crema
• 3 tbsp neutral oil
• 1/2 cup chicken stock

1. Boil the tomatillos and serranos in salted water 8 minutes until they turn from bright to olive green and are soft. Drain and blend with half the onion, the garlic, most of the cilantro and 1 tsp salt.
2. Fry the puree in the oil in a wide skillet over medium-high 6 minutes, stirring, until it darkens a shade and thickens. Loosen with the stock to a sauce that just coats a spoon.
3. Fry the eggs in a separate pan in a little oil over medium heat, 3 minutes for set whites and a runny yolk, or 4 to 5 minutes for firm.
4. Bring the salsa to a simmer, add the chips, and fold for no more than 60 to 90 seconds — the point is chips coated and only half-softened, so serve them the moment they are, not a minute later.
5. Slide onto plates, top each with an egg, and finish with crema, queso fresco, thin rings of the remaining onion and the rest of the cilantro.

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Chile Relleno Casserole with Monterey Jack

Tex-mex · 70 min · vegetarian, low-carb, high-protein

Ingredients & steps ↓

• 8 large poblano peppers
• 12 oz shredded Monterey Jack
• 4 oz queso fresco, crumbled
• 6 eggs
• 1 cup whole milk
• 1/3 cup all-purpose flour
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 8 oz canned tomato sauce
• 1/2 white onion
• 1/4 bunch cilantro

1. Broil the poblanos on a sheet pan 6 inches from the element, turning every 4 minutes, about 12 minutes total, until blackened in patches all over. Seal them in a bowl under a plate for 10 minutes, then rub off the skins and pull out the seed cores. Do not rinse them — water takes the smoke with it.
2. Heat the oven to 375F and butter a 9x13 dish. Lay half the peppers flat across the base, cover with the Monterey Jack and the finely diced onion, then lay the remaining peppers on top.
3. Whisk the eggs with the milk, flour, cumin, paprika and 1 tsp salt until smooth and pour it evenly over the peppers.
4. Spoon the tomato sauce over in stripes and scatter the queso fresco on top.
5. Bake 40 to 45 minutes until puffed, set in the center when the dish is nudged, and browned at the edges.
6. Rest 10 minutes, scatter with chopped cilantro, and cut into squares.

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Chiles Rellenos

Mexican · 55 min · vegetarian

Ingredients & steps ↓

• 6 poblano peppers
• 2.5 cups shredded Oaxaca cheese
• 4 large eggs
• 1/2 cup all-purpose flour
• 5 roma tomatoes
• 1/2 white onion
• 2 garlic cloves
• 2 cups vegetable oil for frying

1. Char the poblanos over an open flame until blackened, then steam in a covered bowl for 10 minutes and peel.
2. Cut a slit in each pepper, remove seeds, and stuff with Oaxaca cheese.
3. Blend tomatoes, onion, and garlic and simmer into a tomato caldillo for 10 minutes; season with salt.
4. Separate the eggs and beat the whites to stiff peaks, then fold in the yolks.
5. Dust each stuffed pepper in flour, coat in the egg batter, and fry in 375 F oil for 3 minutes until golden, turning once.
6. Serve the fried chiles in the warm tomato caldillo.

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Chili Cheese Dogs With Crispy Tater Tots

American · 35 min · beef · high-protein

Ingredients & steps ↓

• 8 beef hot dogs
• 8 hot dog buns
• 3/4 lb ground beef, 85/15
• 3/4 cup canned crushed tomatoes
• 1 3/4 cups shredded sharp cheddar
• 1 lb frozen tater tots
• 1 small yellow onion
• 2 tbsp total chili powder, cumin, salt

1. Heat the oven to 450°F and spread the tots in a single layer on a sheet pan with space between them.
2. Bake 22 to 25 minutes, shaking the pan once, until the tots are deep golden and rattle when the pan is moved.
3. Brown the ground beef with half the onion in a saucepan over medium-high heat until no pink remains, 6 minutes.
4. Stir in the chili powder and cumin and cook 1 minute, then add the tomatoes and 1/2 cup water.
5. Simmer 12 minutes until the chili is thick enough to sit on a spoon without running.
6. Score the hot dogs shallowly on a diagonal and cook in a dry skillet until they plump and char in the scores, 5 minutes.
7. Toast the buns cut side down in the same skillet, then fill with the hot dogs, chili, cheddar and the remaining raw onion.
8. Serve immediately with the hot tots on the side.

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Chili Mac Skillet With Sharp Cheddar

American · 40 min · beef · high-protein

Ingredients & steps ↓

• 1.25 lb ground beef, 85/15
• 8 oz elbow macaroni
• 6 oz shredded sharp cheddar cheese
• 14.5 oz can canned diced tomatoes
• 2 tbsp tomato paste
• 15 oz can canned kidney beans, drained and rinsed
• 1 medium yellow onion, diced
• 2 cups beef broth
• 2 tbsp olive oil
• 2 tbsp chili powder
• 2 tsp ground cumin
• 3 cloves garlic, minced
• 1.5 tsp each kosher salt and black pepper

1. Heat the oil in a large deep skillet over medium-high and brown the beef 6 to 7 minutes, breaking it into small crumbles and leaving it alone long enough to catch color on the pan.
2. Add the onion and garlic and cook 3 minutes until the onion is translucent and the garlic smells sweet rather than sharp.
3. Push everything to one side, drop the tomato paste onto the bare pan with the chili powder and cumin, and toast 60 seconds until the paste darkens to brick red.
4. Stir in the diced tomatoes, beans, broth, salt, and pepper and bring to a hard simmer.
5. Add the dry macaroni, stir so it is submerged, then cover and cook 10 to 12 minutes, stirring twice, until the pasta is tender and most of the liquid has been absorbed.
6. Taste and adjust the salt and chili powder; the sauce should cling to the noodles, not pool around them.
7. Kill the heat, scatter the cheddar over the top, and cover 3 minutes until it has melted into glossy sheets.
8. Serve straight from the skillet.

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