• Cook onion and brown turkey: Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up until browned, 2-3 minutes. Season with cumin, chili powder, smoked paprika, garlic powder, and salt and cook until fragrant.
  1 Tablespoon olive oil, 2 lb ground turkey, 1 1/2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 1/2 teaspoons garlic powder, 1 teaspoon kosher salt
• Stir in quinoa and liquids: Add the quinoa, enchilada sauce, chicken broth, and green chiles. Stir well, scraping any brown bits from the bottom of the pan.
  1 1/4 cups uncooked quinoa rinsed, 1 1/4 cups red enchilada sauce, 1 1/4 cups low sodium chicken broth, 1 (4.5-oz) can diced green chilies
• Simmer: Bring the mixture to a simmer over high heat, then reduce to medium-low, cover, and cook, until the quinoa is tender and most of the liquid is absorbed, 14-15 minutes, stopping to stir a few times so the bottom doesn’t burn. While it’s simmering, prep your toppings, drain the corn, and rinse the beans.
• Finish and top with cheese: Stir in the black beans and corn. Sprinkle cheese on top and close the lid for for 1-2 minutes, until melted. Serve with your favorite toppings.
  1 (15-oz) can corn, 1 (15-oz) can black beans, 1 cup shredded Mexican cheese

• Add to the slow cooker (5 min): Place the chicken in the bottom of the slow cooker. Sprinkle with seasonings then pour the apple cider vinegar and broth on top.
  2-21/2 pounds chicken breast, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 Tablespoon apple cider vinegar, 1 teaspoon salt, 1/2 teaspoon fresh cracked black pepper, 1 cup low-sodium chicken broth
• Slow cook: Cook on low for 6–7 hours or high for 3–4 hours, until the chicken reaches 165°F and is tender and easy to shred.
• Shred the chicken (3 min): Use two forks to shred the chicken and stir with the juices to keep it moist. You can also use a hand mixer on low for quick shredding and return back to the crock pot.
• Serve or store: Use right away in soups or stews or toss with your favorite sauce (BBQ, buffalo etc.). Cool and store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

• Sear the beef (10 min): Heat the olive oil in a large skillet over high-heat. Generously season both sides of the chuck roast with salt and pepper. Sear both sides of the roast undisturbed for 4-5 minutes on each side, until deeply golden brown. Transfer to the crock pot.
  3-4 lb chuck roast, Kosher salt and pepper
• Caramelize the onions (20 min): Reduce heat to medium and melt the butter in the same pan (without cleaning). Add the sliced onions and cook to caramelize for 15 minutes. Add the balsamic and garlic and continue to cook for 5 minutes. Pour in the wine and cook until it's reduced, 5 minutes. The onion should be very soft with a golden brown color (they'll continue to cook down in the crock pot).
  3 Tablespoons butter, 4 large yellow onions, 4 cloves garlic, 2 Tablespoons balsamic vinegar, 2/3 cup dry white wine
• Slow cook (8-10 hours): Transfer the onions to the crock pot with the beef. Pour in the broth and add the thyme and bay leaves. Close the lid and slow cook on low for 8-10 hours, until the beef easily falls apart with a fork.
  3/4 cup low sodium beef broth, 3 sprigs fresh thyme, 2 bay leaves
• Toast the bread (5 min, optional): If using the baguette, preheat the oven to 500°F just before beef is ready. Drizzle with olive oil and bake on a sheet pan until golden brown, 5 minutes.
  8 oz French baguette
• Thicken and finish (10 min): When the beef is done, open the lid, remove the thyme and bay leaves, and shred the beef it with two forks. Stir together the cornstarch and water and stir it into the beef. Top with the toasted bread and sprinkle generously with cheese. Close the lid and cook on high for 5-10 minutes, until the cheese is melted and the beef is thickened.
  2 Tablespoons cornstach, 2 Tablespoons water, 4 oz gruyere cheese

• Heat the olive oil in a large skillet. Add the ground beef and onion and cook on medium-high heat until browned and the onions are soft. Stir in the garlic and salt and cook until fragrant, 1 minute.
  1 Tablespoon olive oil, 1 medium yellow onion, 2 lbs ground beef, 4 cloves garlic, 1 1/2 teaspoons kosher salt
• Transfer the mixture to the crock-pot and add the potatoes, carrots, tomato paste, diced tomatoes with juices, black eyed peas, corn, Italian season, smoked paprika, and chili powder.
  1 lb yukon gold potatoes, 3 carrots, 4 Tablespoons tomato paste, 1 (14.5oz) can diced tomatoes, 1 (15oz) can black eyed peas, 1 (15oz) can corn, 2 teaspoons Italian seasoning, 1 teaspoon smoked paprika, 2 teaspoons chili powder
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes and carrots are fork-tender. Taste and adjust seasoning as needed. Cover the top with shredded cheese, close the lid, and cook on high for 10-15 minutes, until the cheese is melted.
  1 1/2 cups shredded cheese

• Marinate the salmon (1 hr): Whisk together the soy sauce, brown sugar, olive oil, lemon juice, lemon zest, parsley, salt, and pepper in a large bowl. Add the salmon and turn to cover. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour or up to 8 hours.
  2 Tablespoons soy sauce, 3 Tablespoons brown sugar, 2 Tablespoons olive oil, 2 Tablespoons lemon juice, 1 Teaspoon lemon zest, 1/4 cup finely chopped parsley, 1 Teaspoon kosher salt, Black pepper to taste, 4 (4-6oz) skin-on salmon filets
• Prep the grill: Clean the grill grates really well and brush generously with olive oil. This helps prevent the salmon from sticking. Preheat the grill to medium-high heat (400-450°F).
• Grill salmon (8-10 min): Add the salmon flesh-side-down, close the lid and cook for 4-5 minutes, until the salmon has clear grill marks and releases easily from the grates. If it doesn’t release with a nudge of your spatula, cook for another 1-2 minutes until it easily releases. Use a fish spatula to carefully flip the salmon. Close the lid and cook skin-side-down until the internal temperature of the salmon reaches 125-130°F, another 4-5 minutes. It should be slightly opaque, flake easily, and feel slightly firm.
• Rest salmon (5 min): Remove the salmon to a clean plate or cutting board and allow it to rest for 2-5 minutes to finish cooking and redistribute the juices. Brush with additional olive oil (or melted butter), lemon juice and a sprinkle of parsley before serving.

• Prep chicken & skewers(4 min): Soak 5 (8-inch) bamboo skewers in a shallow dish of water for at least 20 minutes. Pat the chicken thighs dry and slice into 1 1/2-inch square pieces.
  5 wooden skewers, 2 lbs chicken thighs
• Season chicken(2 min): Add the chicken thighs to a medium bowl. Drizzle with olive oil and toss with salt, honey, paprika, and garlic powder until evenly coated.
  2 Tablespoons olive oil, 2 teaspoons kosher salt, 1 Tablespoon honey, 2 teaspoons paprika, 1 teaspoon garlic powder
• Skewer chicken(5 min): Skewer the chicken pieces onto the skewers and pack them very tightly.
• Whisk the bang bang sauce (2 min): Add the mayo, Thai sweet chili sauce, and sriracha to a medium bowl. Reserve 1/2 of the sauce in a small bowl for later (to top and serve). Brush the the remaining half over the chicken skewers.
  1 cup mayonnaise, 1/3 cup Thai sweet chili sauce, 1 Tablespoon sriracha
• Grill (20 min): Brush the grill grates clean and lightly oil. Preheat the grill to medium-high (400-450°F). Add the chicken skewers to the grill and cook for 18-22 minutes, flipping every 5-6 minutes. The internal temperature should be 165. You can brush the skewers with the remaining sauce as you grill, brush it on at the end, or serve it on the side.
• Air Fry (12 min): Preheat the air fryer to 400°F and spray with nonstick spray. Add the skewers to the air fryer basket and air fry for 10-12 minutes, flipping halfway through, until the internal temperature reaches 165. Brush with the remaining sauce or serve it on the side.

• Preheat the oven to 425°F and arrange the oven rack to the top position. Gently grease a large baking sheet with olive oil or line with parchment paper.
• Place the sweet potatoes and brussels sprouts on one half of the sheet pan. Drizzle with 1 Tablespoon of sesame oil and sprinkle with salt to taste. Toss to coat and arrange them in a single layer with the brussels sprouts cut side down. Roast in the preheated oven for 15 minutes.
  2 medium sweet potatoes, 12 oz brussels sprouts, 2 Tablespoons sesame oil
• While they’re roasting, make the meatballs. Add the breadcrumbs to a large bowl and pour the milk on top. Let it sit for 5 minutes. Now is a good time to chop the scallions and garlic. Separate the scallion white from the green ends and mince the white bulb ends. Save the green ends to garnish.
  1/4 cup panko bread crumbs, 1/4 cup milk
• To the breadcrumb mixture, add the beef, scallion whites, ginger, garlic, salt, and Gochujang. Use clean hands to mix until well combined. Use a medium cookie scoop to form the meatballs into 1 1/2-inch meatballs. You should have 20-22 meatballs.
  1 lb ground beef, 3 scallions, 1 teaspoon fresh grated ginger, 2 cloves garlic, 1 teaspoon kosher salt, 1 teaspoon Gochujang
• Remove the veggies from the oven and place the meatballs in a single layer on the other side of the sheet pan. Drizzle with the remaining sesame oil.
• Bake for 14-16 minutes, or until the internal temperatures reaches 165°F and the sweet potatoes are tender and the brussels sprouts are golden and crispy.
• While they're baking, make the Korean BBQ sauce. Combine all of the ingredients, except the cornstarch, in a medium saucepan and bring to a boil over medium-high heat.
  1/2 cup low sodium soy sauce, 1/3 cup maple syrup, 2 Tablespoons rice vinegar, 2 cloves garlic, 2 teaspoons fresh ginger, 1 Tablespoons Gochujang
• Combine the cornstarch and water in a small bowl until dissolved and whisk it into the BBQ sauce. Continue to stir and boil for 1-2 minutes, until thickened. Remove from heat and separate 1/3 cup to a separate bowl for drizzling.
  1 Tablespoon cornstarch
• Carefully remove the baked meatballs from the pan and add them to the saucepan with the bbq sauce and toss to coat. Place them back on the baking pan. Turn the oven to broil and broil the meatballs and veggies for 2-3 minutes, until the BBQ sauce bubbles and the potatoes get slightly crispy. Serve with the remaining BBQ sauce and sprinkle with green onions and sesame seeds.

• Preheat the oven or air fryer to 350°F. If baking in the oven, line a large baking sheet with parchment paper.
• Add the cottage cheese to a high-speed blender and blend until smooth, stopping to scrape down the sides as needed. Skip this step if using Greek yogurt. Transfer the blended cottage cheese to a large mixing bowl.
  1 cup full-fat cottage cheese
• Add the flour and baking powder and stir with a spoon or rubber spatula until mostly combined. Switch to your hands to mix and fold as needed until a sticky dough forms. It’s ready when the dough starts to pull away from the sides of the bowl.
  1 cup all-purpose flour, 1 teaspoon baking powder
• Turn the dough out onto a generously floured work surface. Knead the dough for 1-2 minutes, until it’s mostly smooth. Add 1 Tablespoon of flour as needed until it’s no longer sticky.
• Divide the dough into 8 equal portions and flatten the dough pieces into a flat discs about 4 inches in diameter. Place a cube of cottage cheese in the center and fold the sides of though around the cream cheese to seal it. Pinch the seams and double check the dough didn’t break anywhere to prevent any cream cheese bursts out. Wet your fingertips with warm water to help pinch the seams as needed.
  4 oz block cream cheese
• Place the bagel bites seam side down and brush the tops with the beaten egg. Sprinkle generously with everything bagel seasoning.
  1 large egg, Everything bagel seasoning

Bake

• Place the stuffed bagel bites on the prepared baking sheet. Bake for 25-30 minutes, until the tops are golden brown and the centers are cooked through and no longer doughy. Tent with foil if the tops are too brown before the inside is cooked. Cool slightly and serve warm.

Air Fryer

• Spray the air fryer basket with nonstick cooking spray. Place the bagel bites in the basket and air fryer at 350°F for 13-15 minutes, until golden brown and cooked through and no longer doughy. Cool slightly and serve warm.

• Add all of the ingredients to a medium bowl and use your hands to mix until well combined.
  2 lbs ground chicken, 1/4 cup breadcrumbs, 2 Tablespoons mayonnaise, 1 small shallot, 1/2 cup feta, 3 cloves garlic, 2 teaspoons dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon kosher salt
• Form them into 6 equal patties about 1-inch thick and 5 inches in diameter. They will shrink slightly as they cook so you want them slightly larger than your bun. Press your thumb into the center of each patty to make a well so they cook through evenly.

Stovetop

• Add a drizzle of olive oil to the bottom of a large non-stick skillet and preheat over medium heat. Once the pan is hot, add the chicken burgers and cook for 5-6 minutes, until golden brown. Then flip and cook for an additional 5-6 minutes, or until it reaches an internal temperatures of 165°F. Turn the heat down and continue cooking if the outside begins to become too brown before the center is fully cooked.

Grill

• Brush the grill grates with oil and preheat the grill to medium-high (400-450°F).
• Cook the burgers for 10 minutes, flipping halfway through, or until the internal temperature reaches 165°F.

Assemble

• Serve Greek chicken burgers on your favorite buns, in a lettuce cup, over salads or rice, or with roasted potatoes. Top with tzatziki (see notes), red onion, spinach, more feta, and sliced tomato.

• Preheat the oven to 425°F. Spread 1 Tablespoon of olive oil onto a large 12×17-inch rimmed baking sheet with olive oil.
• Heat another tablespoon of olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant. Add the spinach, salt, and red pepper flakes and cook until wilted, 2-3 minutes. Transfer the spinach to a medium bowl and press firmly with paper towels to remove excess moisture. Add the ricotta and stir to combine.
  4 Tablespoons olive oil, 3 cloves garlic, 5 ounces baby spinach, 1 teaspoon kosher salt, 1/2 teaspoon red pepper flakes, 16 ounces ricotta cheese
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 10 minutes, or until al dente, stirring frequently to avoid clumping. Reserve 1/2 cup of pasta water, then drain well.
  1 lb lasagna noodles
• While the pasta is cooking, add 2 more Tablespoons of olive oil to the same skillet over medium heat. Add the onion and cook for 2-3 minutes, until soft and translucent. Then add the Italian sausage and ground beef and brown for 3-4 minutes, breaking it up until no pink remains.
  1 small yellow onion, 1/2 lb Italian sausage, 1/2 lb ground beef
• Remove from heat and add the marinara sauce, 1 cup of mozzarella cheese, and 1/2 cup of parmesan cheese, stir well to combine. Stir in the cooked pasta with the reserved pasta water and stir to coat the pasta in the sauce.
  1 (24-ounce) jar marinara sauce, 2 1/2 cups low moisture mozzarella, 1 1/2 cups freshly grated parmesan cheese
• Transfer the mixture to the prepared sheet pan, spreading it to the edges in an even layer. Use a spoon or cookie scoop to dollop the ricotta mixture on top of the pasta. Sprinkle with remaining mozzarella and parmesan cheese. Bake for 20-25 minutes, or until the pasta is tender, the sauce is bubbly, and the top is deeply golden brown.
• Let it rest for 5 minutes before cutting into squares. Serve with fresh basil, cracked black pepper, and more parmesan cheese.